WATERCRESS, PEAR AND BLUE CHEESE SALAD

1 small head Boston lettuce

1 bunch watercress, stalks removed

2 ripes pears, cored and sliced

1/2 c. crumbled blue cheese

1/2 c. walnut halves

Creamy Tarragon Dressing:

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. sugar

1/2 tsp. dry mustard

juice of 1/2 lemon

1 clove garlic, minced

5 tbsp. tarragon vinegar

1/2 c. light olive oil (or vegetable oil)

2 tbsp. extra virgin olive oil

1/4 c. light cream

Serves 4

The post Watercress, Pear, and Blue Cheese Salad appeared first on Joanie Daily.

1 cup warm water

1 tbsp. active dry yeast

1 tbsp. granulated sugar

2 1/4-2 1/2 cups flour, divided

1 tsp. kosher salt, plus more for sprinkling

2 tbsp. rosemary (dried or fresh)

1/4 tsp. dried oregano leaves

1/4 tsp. garlic powder

2 tbsp. olive oil, divided

In large mixing bowl, combine warm water, yeast, and sugar.  Allow to stand for 10 minutes or until bubbly.  While the yeast is geting bubbly, combine 2 cups of the flour, salt, 1 1/2 tbsp. rosemary, oregano and garlic powder in a medium bowl.

Add the flour mixture to yeast mixture along with 1 tbsp. olive oil.  Mix well.  Slowly add remaining flour to make a very soft, sticky dough.

Cover and allow to rise 45 minutes to 1 hour or until doubled.

Lightly flour your work surface and transfer the dough onto this surface.  Divide in half.  Shape each half into a rounded loaf and place on a greased cookie sheet.  Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees.  Use remaining tbsp. of olive oil to brush over tops of laves, .  Sprinkle with rosemary and some kosher salt.  Bake for 15-20 minutes or until light brown.  Best if served immediately!

The post Herb-Rosemary Focaccia Loaves appeared first on Joanie Daily.

Cinnamon Roasted Almonds

1 cup sugar

1/2 c. water

1tbsp. cinnamon

boil these three ingredients and then add almonds (about 4 cups) and cook until caramelized, about 10 minutes.  Pour onto cookie sheet covered in waxed paper.

The post Lori’s Cinnamon Roasted Almonds appeared first on Joanie Daily.

I tbsp. olive oil

3/4 c. diced carrots

3/4 c.  diced celery

1 cup diced onion

4 large cloves garlic, roughly chopped

2 (15 ounce) cans black beans, rinsed and drained

1 (3.5 ounce) can diced green chilies

2 (15 ounce) cans low-sodium beef broth

1 tsp. kosher salt

1/8 tsp. black pepper

1/2 tsp. chili powder

1.4 tsp. cumin

1/2 tsp. dry oregano leaves

1 lime, juiced, plus other limes, for garnish

Optional toppings:  sour cream, tortilla chips, shredded cheese, chopped cilantro

Heat olive oil in a large stockpot over medium heat.  Add carrots, celery, onion, and garlic and saute for 4-5 minutes. Add the black beans, chilies, and beef broth.  Stir to combine and then add the salt, pepper, chili powder, cumin, and oregano. Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  Transfer the soup to a blender.  Place lid on blender but remove the stopper in the lid to let heat escape.  Cover the hole with a paper towel to avoid splatters.  Puree soup until desired consistency is reached.  Squeeze in the juice from one lime and pulse to combine.

The post Black Bean Soup appeared first on Joanie Daily.

Spring greens

gorgonzola cheese

pear or strawberry slices

dried cherries

Pecans- soak in 1/2  c. sugar and warm water for 10 minutes.  Coat in 2 Tbsp. sugar, 1 Tbsp. chili powder, 1/8 tsp. Cayenne pepper

Bake at 350 degrees for 10 minutes- spread on waxed paper to cool

Strawberry Dressing:  

4 Tbsp. sugar

4 Tbsp. red wine vinegar

4 Tbsp. strawberry jam

1/2 c. olive oil

black pepper

The post Patti’s Spring Greens Salad appeared first on Joanie Daily.

Sue Buehner taught me how to make these rolls and I always think of her when I’m making them.  I love how they look tied in a knot!  So this recipe originally came from the Junior League Cookbook but I changed it a little.  I don’t like to cook with shortening so I substituted butter and olive oil.

2 pkgs. dry yeast

1/4 c. warm water

3 eggs, well beaten

4 1/2 c. flour

1 c. warm water

1/3 c. butter & 1/3 c. olive oil

1/2 c. sugar

2 tsp. salt

Soften yeast in 1/4 c. water.  Let stand 10 minutes.  Combine dissolved yeast, eggs, 2 1/2 c. flour, 1 c. warm water, butter and oil, sugar and salt in a large bowl.  Beat until smooth.  Add remaining flour to make a soft dough.  Cover.  Let rise until double in bulk.  Punch down and refrigerate overnight.  Three hours before baking, roll out as desired.  For dinner rolls, divide dough in half.  Roll each half into a 1/2 ” thick rectangle. Tie in a knot and push ends together.  Place on a greased cookie sheet, cover and let rise 3 hours.  Bake at 375 degrees for about 10 minutes.  Delicious!!!

The post Out of This World Rolls appeared first on Joanie Daily.

Chocolate Chip Cookie Pie

2 eggs

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

1 cup butter, melted and cooled to room temperature

1 cup chocolate chips

1 unbaked pie shell

whipped cream or ice cream

Preheat oven to 325. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips. Pour into pie shell. Bake for 60 minutes.

Serve warm with ice cream.

The post Chocolate Chip Cookie Pie appeared first on Joanie Daily.

SUSIE’S MOOSE MUNCH

•   1 c. butter
•    2 c. brown sugar
•   ½ c. light Karo syrup
•   1 t. salt
•   1 t. vanilla
•   ½ t. baking soda
•   6 quarts popped popcorn ( ½ c. unpopped)
•   1 c. shredded coconut (or ribbon coconut if available)
•   1 c. of each: almonds, peanuts, and cashews
•   ½ c. miniature marshmallows
•   1 c. milk chocolate chips melted

Melt butter in a large, heavy pan.  Add brown sugar, Karo, and salt. Bring to a boil stirring constantly. Boil 5 minutes over medium heat without stirring. Remove from heat and add soda and vanilla. Stir well. Pour over popcorn, coconut and nuts and mix well in a large bowl. Pour popcorn mixture into 2 (9×13”) pans lined with foil. Bake at 250° for 40 minutes, stirring every 10-15 minutes. Remove from oven and add mini marshmallows. Pour onto waxed paper to cool. Melt chocolates and drizzle over the top of popcorn and allow to cool completely before breaking into chunks.

DECADENT & DELICIOUS!  

The post Susie’s Moose Munch appeared first on Joanie Daily.

Artichoke-Parmesan Sourdough Dressing from Sunset Magazine

1 loaf (1 Lb.) sourdough bread, cut into 1/2 inch cubes

1 pound mushrooms, rinsed

1 tablespoon butter

2 onions, (about 3/4 lb. total), peeled and chopped

1 cup chopped celery

2 tablespoons minced garlic

2 cups fat-skimmed chicken broth

12 oz. marinated artichoke hearts, drained

1/2 cup grated parmesan cheese

1 1/2 teaspoons poultry seasoning

1 1/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary

salt and pepper

1 large egg

Spread bread cubes in a single layer in 2 pans, each 10-15 inces.  Bake at 350 degrees until toasted golden brown, about 25 minutes.  Turn cubes over with a wide spatula occasionally.  After 15 minutes, switch pan positions.

Trim and discard discolored mushroom stem ends.  Slice mushrooms.

In a 10-12 inch frying pan over high heat, combine butter, mushrooms, onions, celery and garlic.  Stir often until vegetables are lightly browned, about 15 minutes.  Pour into a large bowl.  Add a little broth to pan an stir to scrape browned bits free.  Add to bowl.

Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning and rosemary; mix well.  Add salt and pepper to taste.  Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.

Spoon into a shallow 3 quart (9-13 in) casserole.  For moist dressing, cover with foil; crusty dressin, do not cover.  Bake in a 325 degree oven until hot, lightly browned, about 50 minutes.

The post Artichoke-Parmesan Sourdough Dressing appeared first on Joanie Daily.