Orange Cream Fruit Salad

This recipe is from my sister. She made it for a baby shower I had three years ago and it was a hit! I haven't had it since then but I dream about it all the time. So, I finally made it!

It's not your typical fruit salad - it's much, much better. You have to try it to know what I am talking about.

Orange Cream Fruit Salad

• 1 (15 oz) can pineapple chunks, drained
• 3 Tbsp milk
• 1 can sliced peaches
• 3 Tbsp orange juice
• 1 (8 1/2 oz) can Mandarin oranges
• 2 Tbsp sour cream
• 1 large banana sliced
• 1 large box instant vanilla pudding
• 1 apple cut into chunks
• 1-2 cups grapes

Slice banana into pineapple juice let stand 2 minutes. Combine all fruits and mix lightly. Combine orange juice, milk, sour cream and pudding mix, it will be very thick. As it sits in the juice it thins out. Fold in fruit mixture, cover and refrigerate for a few hours.

Caramel Apple Dumplings

Can it get any better for Fall? Nope.

When I was little my Dad would make the most delicious caramel dumplings. We requested them all the time. They were so good because they melt in your mouth and make you feel warm inside. This is his actual recipe that we have passed on to our kids. They love it just as much as we did then.

I added the apples for a pleasant change. They were picked fresh from my apple tree and I needed to use them. Such a perfect flavor combo. This must be served over vanilla ice cream for the full effect. Enjoy!

Caramel Apple Dumplings

• 1 quart of water (32 oz)
• Bisquick dry mix
• 3-4 cups brown sugar
• 1/4 tsp salt
• 1 stick butter
• 1 tsp vanilla extract
• 2 green or yellow apples sliced
  
• vanilla ice cream

In a deep skillet bring water, sugar, salt and butter to a boil. In the meantime mix up a batch of dumplings from the Bisquick mix (using recipe on box). Add vanilla and stir. Drop spoonfuls of batter (spaced 2 inches apart) into boiling sugar water. Add apple slices. Simmer for 10 minutes. Cover with lid and simmer for another 10 minutes. Serve right away, hot, over vanilla ice cream.

Garlic Shepherd's Pie

This dish has always reminded me of St. Patrick's Day or Britain. Apparently the British make a yummy dish similar to this using fish "fish pie". I'd love to make it.

A little history on Shepherd's pie from the Wikipedia:

In early cook books, this dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877 - prior to that this recipe was called "cottage pie".The term "shepherd's pie" should be used when the meat is mutton or lamb with the origin being that shepherds are concerned with sheep

My sister contributed this to our family cookbook. It is the best shepherd's pie I have ever tasted. Traditionally, Shepherd's Pie is not served in a pie crust. I made this change and I like it better. Also, it holds the pie together.

This dish is perfect for fall and winter. The combination of this baking with my recipe for Carmel Apple Dumplings makes the most heavenly homey smells in your house!

Tip: I added a little extra of everything and filled 2 pie shells using both Betty Crocker mashed potato pouches.

Garlic Shepherd's Pie

• 1 lb ground beef
• 1 1/2 cups hot water
• 1 medium onion, chopped
• 1/2 cup milk
• 2 cups frozen baby green beans and carrots
• 2 tsp. butter
• 1 cup sliced mushrooms
• 2 tsp. shredded Parmesan cheese (I also added cheddar)
• 1 can diced tomatoes (undrained)
• 1 jar (12 oz) beef gravy
• 2 Tbsp chili sauce
• 1/2 tsp. dried basil
• 1/8 tsp ground pepper
• 1/2 pkg (1 pouch) Betty Crocker roasted garlic mashed potatoes
• Frozen Pie Crust (thawed)
  

Heat oven to 350 degrees. Cook beef and onion is skillet. Drain well. Stir in frozen veggies, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling, reduce heat and simmer for 10 minutes or until
veggies are tender. Cook potatoes as directed on package - using butter, hot water and milk.

Spoon beef mixture into pie crust. Spoon potatoes onto beef mixture. Sprinkle with cheese. Bake uncovered 25-30 minutes.

Best Blueberry Muffins

I saw this recipe on America's Test Kitchen. I made just a couple of changes. These were absolutely amazing and the best blueberry muffin I have ever had!! I served them to my family for General Conference. We enjoyed a lovely breakfast in the backyard.






Best Blueberry Muffins

Lemon-Sugar Topping

• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 teaspoons finely grated zest from 1 lemon

Muffins

• 1 cup fresh blueberries (about 10 ounces), picked over
• 1 cup sugar
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk (see note)
• 1 1/2 teaspoons vanilla extract
• jar of blueberry jam

Instructions

FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 se

conds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatu

la, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lu

mpy with few spots of dry flour; do not overmix.)

Spoon batter into muffin cups. Spoon teaspoon of blueberry jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry

filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from

front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Olive Toss

This is a delicious Italian dish that is sure to please! I got the idea from a World cookbook and then added my own little touch!

Olive Toss

• 2 cups assorted olives (2-3 different types)
• 1 tsp minced garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp fresh rosemary leaves
• 1 lemon, peeled and segmented
• 1 tsp fresh squeezed lemon juice
  
• 1 tsp lemon zest (grated lemon peel)

Toss all ingredients together in a bowl. Marinate for an hour or longer at room temperature. Toss again just before serving. If you are not serving them the same day you make them, refrigerate and remove from fridge an hour before serving.