Poppyseed Dressing & Reception Salad

My mother-in-law makes this FABULOUS and easy salad for our receptions and weddings she helps with. It's so easy and good. I wanted to make it for a Relief Society salad social but didn't have poppyseed dressing. I found this recipe on my favorite: Our Best Bites...they never fail me. :) It's tangy and delicious just the way we like it. :)

Poppy Seed Dressing
Recipe from Our Best Bites
1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Reception Salad:

1-2 Romaine lettuce chopped (or spinach)

1/3 cup Craisins

1/4 cup Sliced Sugared Almonds

1/3 cup crumbled Feta Cheese

Poppyseed Dressing

Toss together and serve. Delish!

Roasted Vegetables and Feta

Had these veggies at a ward activity and thought they were SO good! I didn't know who made it because we're so new but found a recipe that seems to be like it online. The feta is what mades it so good. They're tangy and flavorful. Love it!

Ingredients: Feel free to add or change whatever veggies you have. I think the most important thing are the peppers, and zucchini with the sauce and feta.

20 ounces mushrooms, whole and drained

1 large red pepper, cored and coarsely chopped

1 large yellow pepper, cored and coarsely chopped

1 zucchini, cut into large chunks

1 small onion, coarsely chopped/ sliced

4 garlic cloves, sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

1 teaspoon dried basil

1 teaspoon dried oregano

2 tablespoons feta, crumbled

Directions:

1. Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
2. Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
3. Bake in oven for 20 minutes.
4. Sprinkle with crumbled feta cheese. Serve.

Key Lime Cake (for Brandon)

Brandon loves key lime pie. Our Costco unfortunately wasn't making it this year for his birthday so I finally got the opportunity to make him this cake I've wanted to make. It's not the most beautiful cake ever because it's SO moist, but it is delicious! So fresh and you can tell it's lime flavored which makes it super summery and fresh.  I cut the recipe in half because we didn't want a huge cake but wish I had made the full batch. It was GOOD. This is the Trisha Yearwood full recipe but I read the reviews and wanted it to be limey so I made some modifications which are included in my recipe. 

Trisha Yearwood Key Lime Cake

1 3-oz package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
4-5 large eggs, slightly beaten
3/4 cup canola oil & 1/2 cup applesauce (She calls for 1 1/2 cups oil originally)
¾ cup lime juice Kool-aid or other lime drink mix made
1 Tbsp lemon juice
½ tsp vanilla extract

LIME GLAZE: For cake before frosting
½ cup lime juice(from about 2 big juicy limes...more if you need)
½ cup powdered sugar

1. Preheat the oven to 350°F. Grease and flour two 9-inch-round cake pans. GREASE THEM WELL...AS IN WITH FLOUR AND EVERYTHING YOU CAN THINK OF THESE WILL STICK!

2. In a large mixing bowl, mix the gelatin powder, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, lime flavored juice, lemon juice, and vanilla. Divide the batter evenly among the 2 pans and bake for 20-40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners’ sugar
zest of 2 limes (zest before you juice it)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Cookie Dough Bombs

My principal made these for us and they are TO DIE FOR! I'm not sure if this is her exact recipe but they look just like it in Todd's Kitchen YouTube video.

In a mixer or bowl beat:

Cream until smooth and fluffily:
¾ cup butter
¾ cup brown sugar
¼ cup white sugar

Add:
2 Tbsp milk
1 tsp vanilla extract
2 cups plain flour
Pinch salt

Mix until well mixed:
Chocolate chips to cover

Go to Roast Chicken

My mom makes a mean roast chicken. But for some crazy reason mine never tastes like hers! Funny how its always like that. I found this recipe through Pinterest and thought I'd give it a shot. I read online that the secret to a beautiful crusty skin is a dry chicken and that is TRUTH! So beautiful. B doesn't even like skin and he thought it was delicious! If your chicken is bigger I would decrease temp to 400 and go an extra half or or so. Enjoy! 10/10

Ingredients:

1 (5-6 lb) whole chicken

Kosher salt

Freshly ground black pepper

Fresh or dry thyme

1 lemon halved (optional)

5-6 cloves garlic cut in half

1 large onion sliced

Carrots

Olive oil

Directions:

1. Remove chicken and giblets and discard. Pat chicken dry

2. Salt and pepper the inside of the chicken

3. Stuff the cavity with thyme, lemon, and all garlic.

4. Brush the outside of the chicken with 2 TBSP olive oil and sprinkle again with salt and pepper.

5. Tie the legs together with floss (unwaxed) and tuck wing tips under body.

6. Place veggies in bottom of roasting pan and toss with salt, pepper and some thyme. Place chicken on top.

7. Roast chicken for 1 1/2 hours or until juices run clear when you cut between leg and thigh.

8. Remove chicken and cover with foil for 20 min.

9. Slice chicken and serve with mashed potatoes and gravy! Yummy!