banana bread

Strawberry Bruschetta with Lemon Cream--a winning recipe from my sweet friend rachel!

1 baguette
3-4 T butter, softened
3-4 T white sugar
2 C diced strawberries
1 1/2 t balsamic vinegar
2 t honey
1/2 C whipped cream cheese
1 t. Lemon zest

1. Slice baguette in half . Butter one side
2. Toast in frying pan over medium heat until golden brown Sprinkle with sugar
3. Combine whipped cream cheese and lemon zest. Spread 1 t over each slice of toasted bread.
4. Combine strawberries, balsamic vinegar, and honey. Spoon about 1 T over bread with lemon cream.
5. Enjoy

taco salad

TACO SALAD

SERVINGS: 4 PREP TIME: 20 mins COOK TIME: 15 mins SUBMITTED BY: Sam Smith SUBMISSION DATE:8/22/2008 SUBMITTER LOCATION:Meadow Vista, CA

INGREDIENTS   1 pkg Fresh Gourmet® Lightly Salted Crispy Onions 1 pkg Fresh Gourmet® Lightly Salted Tortilla Strips 1 pound lean ground beef 1 can (15oz) kidney beans, drained 1 medium size head iceberg lettuce, shredded 1 cup shredded chedder or jack cheese 2 medium-size tomatoes, cut in wedges 2 tsp chili powder sliced ripe olives sour cream

Turkey Salad with cranberries and glazed walnuts

TURKEY SALAD WITH CRANBERRIES & GLAZED WALNUTS

SERVINGS: 4 PREP TIME: 20 mins COOK TIME: 5 mins

INGREDIENTS   1 cup Fresh Gourmet® Cranberries & Glazed Walnuts mix 2 cups cooked turkey, cut into 1-inch pieces 1/2 cup red onion, thinly sliced 1/2 cup carrots, thinly sliced 4 cups mixed salad greens Dressing: 1/2 cup cranberry sauce, jelly style 4 tbsp mayonnaise 3 tbsp red wine vinegar 4 tsp dijon mustard   DIRECTIONS   In a serving bowl, combine lettuce, turkey, onion, carrots and Fresh Gourmet® Cranberries & Glazed Walnuts mix. Divide onto individual plates. Serve with dressing. Dressing: Crush the cranberry sauce into small pieces. Mix with mayonnaise, vinegar and mustard until well blended.

malted cornmeal pancakes with orange blueberry syrup

See this link for the original recipe post. Malted Cornmeal Pancakes Makes 18 4 1/2 inch pancakes 1 1/3 cups yellow cornmeal 1 cup pastry flour (or mix 1/3 cup all-purpose flour with 2/3 cup cake flour) 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup fresh or frozen corn kernels 4 tablespoons melted butter, divided 2 eggs, beaten 2 cups buttermilk 2 tablespoons malt syrup 1 tablespoon oil 1. Combine the cornmeal, flour, sugar, baking powder, baking soda and salt and stir to mix. Add the corn to dry ingredients, and mix. 2. Combine 3 tablespoons melted butter, the eggs, buttermilk and malt syrup. Stir into the corn mixture. 3. Heat the griddle. Combine the remaining tablespoon of butter with the oil and brush lightly over the griddle. Pour on about 1/4 cup batter for each pancake. Cook each pancake 1 to 2 minutes, until the bottom turns golden brown, then flip, cook the other side, about 3 minutes total. Serve hot with Orange-Blueberry Syrup. Orange-Blueberry Syrup Peel of 2 to 3 oranges 2 cups sugar 1 cup orange juice 2 cups blueberries 1. Peel the oranges with a vegetable peeler, eliminating any white pith. Combine the peel and sugar in a food processor and process 2 to 3 minutes. 2. Pour the juice into a nonaluminum saucepan. Add the peel-sugar mixture and bring just to a boil, skimming off any foam. Simmer 3 to 4 minutes to reduce slightly. Mix in blueberries and cook 1 minute. Serve warm. *I used all-purpose flour only, since I didn't have any pastry flour, and they turned out wonderfully. I also made half of the syrup, and it was plenty.