Lauryn's Shower Menu

My baby Brother Jake is getting married! We hosted a shower for his fiancee, Lauryn, on Saturday and it was so good to see everyone. We had some recipe requests, so here's the menu:

Broccoli Salad

1 3/4 lbs. broccoli
1 lb. cooked and crumbled bacon
1 cup sunflower seeds
1/4-1/2 meduim purple onion, chopped
1 1/2 cup craisins

Wash broccoli and chop into little pieces. Combine broccoli, sunflower seeds, and onion. Add bacon and craisins right before serving.

Dressing:

2 Cups mayo
4 TBSP apple cider vinegar
1/2 cup sugar

Mix together until smooth and sugar is dissolved. Pour over other ingredients and combine well.

Savory Spinach and Feta Muffins

sift together:

2 C. flour
1 cup chopped spinach
1 TBSP baking powder
1/4 cup parmesan
1/2 tsp salt
1/2-3/4 cup feta cheese
3/4 tsp garlic powder

In another bowl combine:

2 beaten eggs
1/4 cup olive oil
1/4 cup plain yogurt
1 cup milk

mix wet ingredients into dry until barely combined. spoon into greased muffin tins. Bake ay 400 degrees for 15-20 minutes.

* for the shower, I used a mini-muffin tin, and sprinkled the tops of the muffins with kosher salt, garlic powder, and parmesan before baking.

Ultimate Seven Layer Bars

1 cup toffe bits (such as heath)
12 whole graham crackers
8 TBSP unsalted butter, melted
8 ounces milk chocolate, chopped coarse
1 cup rice krispies
1 cup pecans, toasted and chopped coarse (about 6 minutes at 350)
1 cup semisweet chocolate chips
1 cup flaked coconut, toasted (about 5 minutes at 350)
2 (14 oz) cans sweetened condensed milk
1 TBSP vanilla extract

proces toffee bits and graham crackers in food processer until fine crumbs. add melted butter and pulse until combined. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 7-8 minutes. Remonve pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter rice krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, prssing each layer to adhere. Combine condensed milk and vanilla in small bowl and pur over coconut. Bake until golden, about 25 minutes. Cool on wire rack.

Creamy Lemon Squares

Crust

1 1/4 cups flour

1/2 cup powdered sugar

pinch salt

12 T. cold unsalted butter, cut into 12 pieces

Filling

4 large eggs 3 large egg yolks

1 cup granulated sugar

pinch salt

1 T. grated zest plus 2/3 cup juice (from about 4 lemons)

2 T. unsalted butter, cut into 2 pieces

2 T. heavy cream

powdered sugar for dusting

For the crust: Pulse flour sugar, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle dough into prepared 8x8 pan and press in even layer. Bake until light golden brown, 15-20 minutes.

For the filling: While crust is cooling, whisk eggs, yoks, sugar and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, about 8-10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, then refrigerate until serving. Dust with powdered sugar just before serving.

* I usually double the recipe and bake in a 13x9 pan. But I don't use all of the crust mixture--usually about 1/2-3/4 of it is plenty.

Vegetable Pizza

2 pkgs. crescent rolls
1 pkg (8 oz) cream cheese
1 pkg dry ranch dressing mix
1/3 cup mayonnaise
assorted vegetables of your choice (I usually use red peppers, green peppers, carrots, broccoli, cauliflower, and if my husband is not eating it, green onions)

Unroll crescent rolls and lay flat in a greased/sprayed cookie sheet. Press the edges together to make one large crust. Bake according to package directions. Allow to cool. Meanwhile, combine cream cheese, ranch mix, and mayo together. The amount of mayo is approximate - adjust it so that your cream cheese becomes spreadable. The amount varies depending on how close to room temperature your cream cheese is and the amount of fat in the cream cheese (full fat versions are usually firmer than those with reduced fat content and therefore require more mayo). Once the crust has cooled, spread a layer of the cream cheese mixture over the crust. Then, chop veggies and spread over the cream cheese. Cut in squares and serve.

Paprikash Chicken

I got this recipe from my brother-in-law, who got it while serving his mission in Hungary. I like it because it’s easy, cheap, and yummy!

1 medium onion, diced
1-3 cloves minced garlic
1 T. olive oil
½ tsp. salt
½ tsp. vegeta (Hungarian seasoning—it’s tough to find, so I’ll give you some if you’re interested!)
2 Tablespoons paprika
2 15 oz cans crushed tomatoes
1 15 oz can diced tomatoes
4-6 chicken drumsticks (or however many you want—it doesn’t matter! You could use breasts or thighs if you’d like, but try to use bone-in, it works better than boneless for this recipe)
1-2 C. chicken broth
2-3 sliced hungarian sweet peppers

Saute onion, peppers, and garlic in olive oil over medium heat. Take off heat and make a paste with the paprika, salt, and vegeta. Coat drumsticks in the paste. Put back on heat. Add tomatoes and chicken broth. Add another teaspoon vegeta and salt and pepper to taste. Let simmer with lid about 30-45 minutes.

Serve over any kind of noodles, or else make your own:

1 C. flour
2 eggs
Add water to make it a consistency between pancake batter and bread dough. Drop by scant teaspoons into boiling water and cook for 5-10 minutes. These are not the kind of noodles we’re used to, they’re kind of like little dumplings. They look ugly, but they taste good!

Macaroni and Cheese

My husband's gone this week, which means I will be cooking very little. While he's away, this dish and Shepherd's Pie are about the only things I cook. Two things that are not really my husband's favorites, but the kids both devour them. So here it is...

2-3 cups dry elbow macaroni (I usually use about 3)
2 Tbsp butter
1 clove minced garlic
3 Tbsp flour
3/4 tsp salt
1/2 tsp mustard
2 1/2 cups milk
2 1/2 cups shredded sharp cheddar cheese

Cook macaroni and set aside. Melt butter in medium saucepan and add minced garlic. Saute. Stir in flour, salt, and dry mustard. Cook one minute. Gradually whisk in milk. Bring to a boil, stirring frequently. Remove from heat and stir in 2 cups cheese and macaroni. Place in a baking dish and sprinkle with remaining cheese. Bake uncovered at 400 degrees for ten to twenty minutes - until cheese is browned and cheese is bubbly.

Enjoy!