*** TTCAL Weekly Recipe Share ***

LLPtobe

This is a weekly thread to share some of your favorite recipes with our fellow TTCAL-ers. The theme this week is anything! That's right, anything goes this week. Did you test out a new recipe over the holidays? Or maybe you tried something at a holiday get together and it was so good that you asked for the recipe? Let?s hear 'em!

As always, if you made any changes to the recipe or have suggestions for variations - please add that in the description.

buggirl72

Here is one of my favorite side dishes.  We prepare the potatoes on the grill but you probably could pop them in the oven also.

Herbed Potato Salad

2 lbs small new red potatoes (about 1 inch diameter)

Dressing:

1/4 cup extra virgin olive oil

3 tbs finely chopped fresh Italian parsley

3 tbs finely chopped fresh dill

1 tbs finely chopped shallots

1 tbs white wine vinegar

1 tbs whole grain mustard

1 tsp kosher salt

1/2 tsp granulated sugar

1/4 tsp freshly ground black pepper

Directions:

1. Grill potatoes over direct medium heat until tender, 20 to 25 minutes, turning occasionally. When cool enough to handle, cut in half. 

2. To make dressing: in a medium bowl, whisk the dressing ingredients. Add the potatoes and gently toss to combine with dressing while they are still warm.

If we decide to grill chicken tonight, this will be our side dish.

kr_ry

Strawberry Pretzel Dessert 

yield: 12 servings prep time: 1 hour cook time: 15 minutes total time: 1 hour 15 minutes

INGREDIENTS:

2 cups finely crushed pretzels

? cup sugar, divided

2/3 cup butter or margarine, melted

1? pkg. (8 oz. each) Cream Cheese, softened

2 Tbsp. milk

1 cup thawed COOL WHIP

2 cups boiling water

1 pkg. (8-serving size) Strawberry Jell-O

1? cups cold water

1 qt. (4 cups) strawberries, sliced

DIRECTIONS:

1. Preheat oven to 350?F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

2. Beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

3. Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1? hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

 

 

LLPtobe

I made this for the first time yesterday for a family potluck. It was really easy to make and was a huge hit! Everyone loved it and several people asked for the recipe. Will definitely be making this again.

French Onion Soup Casserole

Ingredients

2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread

**You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Step 2

Slice onions

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Step 3

Assemble Casserole

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese.

Step 4

Finish Baking and Eat!

Place casserole back in oven and finish baking for 15 more minutes.

Total prep time: 20 minutes.
Total baking time: 30 minutes.