- 4 cups diced red potatoes, 1 inch cubes
- 2-1/2 cups cooked wild rice
- 3 cups cooked sweet Italian Sausage, drained, and crumbled (about 1-1/2 lbs.)
- 2 TB. olive oil
- 2/3 cup each red and green peppers, diced
- 1-1/2 cups sweet onions, diced
- 3 garlic cloves, minced
- 2 tsp. parsley flakes
- 2 tsp. Italian herbs
- 8 large eggs
- 1/2 cup 2% milk
- 1 tsp. dry mustard
- 3 cups grated sharp cheddar cheese, divided
- Bring water to a boil, add potatoes and cook 12 minutes until fork tender but not mushy, drain.
- Heat oil in a large skillet. Sauté diced peppers and onions about 3 minutes. Add in garlic, sauté 1 minute longer. Add in cooked potatoes, cooked sausage, spices, wild rice and 1-1/2 cup of cheese. Mix well and cook for 1 minute longer.
- Use a blender and combine eggs. dry mustard and milk.
- Grease a 13 x 9 pan. Place the sausage/potato mixture on bottom of pan. Pour egg/milk mixture evenly over sausage mixture. Sprinkle with remaining cheese. cheese.
- Bake dish uncovered at 350 degrees for 30 minutes or until eggs are set. Let rest 5 minutes before cutting.
- 2 cups cherries pitted and halved or substitute frozen pitted dark cherries
- 2 TB. prepared Lite Balsamic Dressing or 1-2 TB. black cherry balsamic vinegar
- 3/4 cup prepackaged candied walnuts or pecans
- 8-10 cups mixed salad greens
- 1 cup red onion, diced
- 1 pint blueberries, rinsed and patted dry on a paper towel
- 2 cups sliced cucumbers
- 4 ounces crumbled goat cheese
- Prepared Lite Balsamic Dressing to finish off the salad or make your own balsamic dressing
- Preheat grill to medium heat. Place the pitted cherries in a bowl. Add 2 tablespoons of balsamic dressing or 1-2 TB. black cherry balsamic vinegar to cherries and toss well. Place cherries on a grill pan or tray, grill until tender, about 5 minutes. Use a spatula to occasionally turn cherries.
- Cherries can be roasted in oven at 400 degrees for 8 minutes on a parchment lined rimmed sheet.
- Place roasted cherries on a paper towel. In a large bowl, add greens, grilled/roasted cherries, blueberries, goat cheese, red onion, sliced cucumbers and candied walnuts. Drizzle with prepared balsamic dressing and serve immediately.
Cook’s Notes: Graham cracker crust with a cream cheese filling topped with a fresh cherry sauce is a festive finish to the meal. Recipe adapted from Food Network Magazine July/August 2015
For The Crust
3 cups finely crushed graham crackers-about 20 full sheets
1 tsp. Saigon cinnamon or ¾ tsp. regular cinnamon
2 TB. sugar
1 stick of butter, melted
For The Filling
- 1/2 cup heavy cream
- 8 oz. softened cream cheese
- 1 cup confectioners sugar
- 1 TB. Amaretto or 1/2 tsp. almond extract
- 3 cups fresh pitted cherries
- 1/3-1/2 cup sugar-depends on the tartness of the cherries
- 2 TB. cornstarch
- 1 TB. orange juice
- 1/2 tsp. almond extract
- Preheat oven to 350 degrees. Mix all crust ingredients in a bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Set aside to cool.
- Beat cream until soft peaks are formed, add in cream cheese and confectioners sugar. Beat until smooth. Add in 1 TB. Amaretto or 1/2 tsp. almond extract. Mix and set aside.
- In a saucepan bring cherries, granulated sugar, cornstarch, orange juice and 1/2 tsp. almond extract to a simmer over medium low heat. Cook, stirring constantly until thickened about 8 minutes. Remove from stove and cool completely.
- To the cooled crust add cream filling and top with cherry filling. Sprinkle with almonds.
All you need is
- Baking Soda
- Vegetable Oil
Once I removed the paper part of the label, I mixed up my magic paste. I applied a thick layer of it to the jar smearing all over the gluey sticky part.
I let it sit on there about 10 minutes or so. I took a paper towel and then wiped away the paste from the jar. All the adhesive that was left on the jar was now wiping away with my paste mixture! I gave the jar a good wash with soap to get rid of the oil residue and I was left with this crystal clear jar!
Mrs. S gave us different scarves to tell us apart. I got the one with stars.
Everyone on shore was real friendly as we passed by doing our "princess and paw wave."
and Mulligan and me got a swim in
and then it was time for some synchronized (Mrs. S helped me with the word) napping.
All and all my day was great. How was yours?