Snow Cream

We don't get much snow around here, so when we do we play in it, build snowmen with it, make snow angels with it and even eat it! Last year, when it snowed, we made snow cream but the sugar granules left me wondering, "Is that sugar or is that dirt?" I tweaked the recipe this year to remove the doubt.

1 cup sugar
1 cup half and half
1 cup milk
1/2 gallon of fresh clean snow

Melt 1 cup of sugar into half and half either in the microwave or on low heat on the stove top. Once sugar has dissolved, put in the freezer for 30 minutes until cooled. Remove from freezer and pour into large mixing bowl with milk. Collect fresh, clean snow and stir in until well mixed.

Homemade Chicken Dog Treats

2 cups shredded chicken
2 cups wheat flour
1 tsp olive oil
1/2 cup wheat germ
1 egg
approx 1 cup chicken broth

Put first 5 ingredients in mixer and mix on low, slowly adding broth until soft dough forms. Take out and knead by hand. Roll out and cut with cookie cutters. Place on ungreased cookie sheet and bake in preheated oven at 350 for 12-18 min. depending on thickness until golden brown. Store in fridge for 2 weeks or freeze up to 6 months.

Oatmeal Walnut Chocolate Chip Cookies

Just like grandma used to make.

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups rolled oats
2 cups chocolate chips
1 cup walnuts

Preheat the oven to 350°. In a large bowl, cream together butter and the sugars. Beat in eggs one at a time, followed by milk and vanilla. In a medium bowl, stir together flour, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture, then stir in oats, chocolate chips and walnuts by hand. If you want, chill dough for 30 minutes before serving. Drop 1-inch dough onto the cookie sheet, placing about 1 1/2 inches apart. Bake for 10-13 minutes, until light golden brown around edges. Cool for a few minutes on the cookie sheet before removing.

Low-Fal Blueberry Vinaigrette

3 Tbsp. Olive Oil
3/4 cup blueberries
3 Tbsp. Red Wine Vinegar
1 Tbsp. Balsamic Vinegar
1 Tbsp. Lemon Juice
1 Tbsp. Brown Sugar
2 Packets Splenda
1 clove garlic
salt
pepper

Put all ingredients in a food processor and blend until smooth.

Warm Almond Encrusted Goat Cheese Salad

Baby Field Greens
Grapes
Blueberries
Slivered Almonds
Wheat Germ
Egg
Goat Cheese

- Crush slivered almonds and place in bowl with equal parts wheat germ.
-Slice goat cheese into 2oz. rounds and lightly coat in beaten egg. Then place in bowl to coat with almonds/wheat germ. Place back in egg and then back to almonds/wheat germ to double coat.
- Place on cookie sheet and bake for 10 min at 350 degrees.
-Fill a bowl with field greens and top with blueberries and halved grapes.
-Top with warm goat cheese medallion and drizzle with blueberry vinaigrette.

Cranberry Jello Surprise

This is a favorite every Thanksgiving - for my mom, sister and I. Usually we are the only ones who eat it. I think Jello scares people but we love it! My sister even requested it for her baby shower! It is delicious - what cranberry sauce wants to be when it grows up.

1 large package Cherry Jello
1 can crushed pineapple
2 packages cream cheese
1 cup chopped walnuts
1 can whole cranberry sauce

• Boil water according to Jello package directions and remove from heat (Use a pretty big pot because you will be adding other ingredients.)
• Do NOT add other 2 cups of water as stated on Jello box.
  
• Immediately add in Jello and stir until dissolved.
• Stir in whole cranberry sauce until dissolved also.
• Open pineapple and reserve juice with a tablespoon or two of pineapple. Stir in the rest with the jello and cranberry.
• Stir in walnuts.
• Pour half of the batch in a 9x13 pan. Put in refrigerator and allow to set. Leave the other half out for now.
  
• Mix 2 packs of cream cheese with reserved juice and pineapple until smooth.
• Spread over bottom layer evenly.
• Pour remaining Jello mixture on top and refrigerate until set.
• Enjoy!

Lentil Soup

Lentil soup simmering away.

• 1/2 bag lentils
• 1 onion
• 1 rib celery
• 2 medium carrots
• 3 cloves garlic
• 2 tbsp olive oil
• 4 c chicken stock or broth
• 2 to 4 oz. Kielbasa

Can easily be doubled for leftovers. Freezes and reheats well.

-Heat oil in pan on medium and saute two diced carrots.
-After about three min. add  finely diced onion, diced celery & minced garlic and continue cooking until softened.
-Add finely diced keilbalsa and saute another minute or two. (I like to cut it semi-frozen.)
-Add chicken stock and one bag of rinsed, sorted lentils.

-Salt and pepper to taste.
-Bring to boil and reduce to simmer until lentils are soft - about 45 min.