Friday, April 22, 2011

Creamy Tomatillo Dressing

My sister-in-law Emily passed this recipe along to me.  It's delicious and easy to make.  We love it on pulled pork salads, burritos, quesadillas and even just to dip chips into.  This recipe makes a lot of dressing, so you shouldn't need to double it, even for a crowd.

Creamy Tomatillo Dressing
1 cup buttermilk
1 cup mayonnaise
3-4 tomatillo
1/2 bunch cilantro
1 glove garlic
1 package buttermilk ranch dressing mix
1 tsp fresh lime juice
1 jalapeno, chopped-no seeds, optional

Dump all ingredients into a blender and blend until smooth.  The dressing will last up to 2 weeks in the refrigerator.

The possibilities are endless with this delicious dressing!

Monday, April 11, 2011

RubySnap Cookies

Have you heard of RubySnap cookies?  It's a great cookie company in Salt Lake City.  I try not to think about them too much.  But when I do, I start planning a trip downtown to pick up a few (or maybe a dozen). 

The cookies from RubySnap are made with all natural ingredients.  They sell the dough too.  But for you out-of-towners, you can order them online.

The cookies have cute names, girl names to be exact.  There's even a cookie of the month.  This month it's Billie Ann.  It's a coconut carrot curry cookie with coconut cream frosting.  My favorite is the Lilly cookie.  It's lemony goodness. 

I know these pictures don't do the cookies justice.  So go try some for yourself.  You'll be happy you did!

770 South 300 West
Salt Lake City

Thursday, April 7, 2011

Lemon Bars

These lemon bars are a staple at my house.  I'm not a huge chocolate lover (I know, I know) so I would have these over brownies any day of the week.  I almost always have all of the ingredients on hand so they are easy to make.  Just be sure to leave enough time for them to cool, at least a few hours.

If you have made Lemon Bars from a box and liked them, give these a try.  There really is NO comparison!

Lemon Bars
2 cups flour
1 cup butter
1/2 cup powdered sugar
1/2 tsp salt

Cream together until mixture becomes fine crumbs.  press into the bottom of a 9x13 pan.  Bake at 350 degrees for about 15-20 minutes.  Crust should still be light in color.

Combine the following and pour over the hot crust:
4 eggs, beaten
2 cups sugar
1/2 tsp. baking powder
4 T. flour
4 T. lemon juice
the rind of one lemon, grated

Bake at 350 degrees for 20-25 more minutes.  Remove from oven and sprinkle with powdered sugar.  Let cool completely before cutting and removing from pan.

Monday, April 4, 2011

Cole Slaw Salad

This salad is a family favorite.  My mom started making it over 25 years ago.  It's a real easy salad to throw together.  It's a great one to make the day before it's needed too. You can mix the salad ingredients together.   Then mix the dressing together.  Just be sure to toss the dressing right before serving.

Cole Slaw Salad
1 medium head cabbage, shredded
1 green pepper, chopped
1 package chicken ramen noodles, crunched up
1/2 cup slivered almonds

In a large bowl place cabbage, green pepper, almonds and crunched up ramen noodles.  Reserve seasoning packet for the dressing.

seasoning packet from the chicken ramen noodles
1/3 cup red wine vinegar
1/4 cup sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/3 cup vegetable oil

Mix all ingredients together except oil.  Whisk together until sugar is dissolved.  Then whisk in oil.

Pour dressing on cabbage mixture.  Serve immediately.