Homemade Pumpkin Spice Latte Recipe

I know lots of you are Starbucks Pumpkin Spice Latte fans!  Here's a recipe from Allrecipes.com so you can make them at home...they taste even better than the original!

Homemade Pumpkin Spice Latte

1 cup milk, divided
1 Tbsp white or natural sugar
1 Tbsp pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 cup brewed espresso or 1/2 cup strong coffee
Redi-whip (optional)

Heat and stir milk, sugar and puree over medium heat until hot and well blended.  Do not bring to a boil.  Remove from heat and add pumpkin pie spice, vanilla, and coffee or espresso.  Pour into mug and garnish with Redi-whip.

Note:  These are great to make for a group!

Leftover Turkey, Spinach and Cranberry-Walnut Cream Cheese Wraps

Thanksgiving is history.  It was a huge success...my waistline is telling me that it was!  LOL!  I can manage about 2 extra meals of traditional Thanksgiving fare after the holiday is over.  Then, I need something different.  Here's a great recipe from Southern Living that uses some of your left over turkey that won't weigh you down.  Enjoy!

Leftover Turkey Wraps

1 (8 oz) package cream cheese, softened
2 (4 oz) packages goat cheese, softened
3/4 cup Craisins, coarsely chopped
1/4 cup chopped, toasted walnuts
2 tsp honey
1 garlic clove minced
1/2 tsp chopped fresh rosemary
1/4 tsp pepper
salt to taste
1 lb sliced turkey (or whatever left over turkey you have)
4 cups baby spinach
8 (10 inch) flour tortillas

Combine cheeses, Craisins, walnuts, honey, garlic, rosemary, pepper and salt to taste.  Cover and chill up to 3 days.  Spread 2 Tbsp cream cheese mixture onto each tortilla, leaving 1/2 inch border around the edges.  Divide turkey and spinach among tortillas.  Roll tightly and cut in half or into pieces.

Bacon Pineapple "Donuts" on the Grill

Saw this on my friend Laura's FB page.  So intrigued!  Pineapple ring, onion, mozzarella, bacon....what??!!

Bacon Pineapple "Donuts"

16-24 slices of bacon
1 can sliced pineapple rings, 8 needed for recipe
8 mozzarella string cheese sticks
2-3 large, sweet onions
grill seasoning
optional: BBQ sauce

Peel and cut the onion into 1/3 inch slices. Open and drain the pineapple; set aside 8 slices.  Match onion rings to the size of the pineapple rings; choosing ones that angle in to hold the cheese.  Place one onion ring on top of each pineapple ring. Tear the string cheese in half and and place one half of the string cheese stick in the onion on the pineapple; use the other half to fill any remaining space.  Wrap pineapple/onion/cheese stack with bacon, one slice at a time, going up through the hold and around.  The finished product should resemble a donut.  Spinkle donuts with grill seasoning.

Heat grill to approximately 400.  Grill indirectly for about 30 minutes.  Coat with BBQ sauce, if desired.  Remove from grill, let cool slightly and enjoy!


Here's the link with how-to photos:  http://www.slapyodaddybbq.com/2014/05/bacon-wrapped-pineapple-mozzarella-rings-2/

Thanksgiving Dressing/Stuffing in the Crock Pot

Oven space is at a premium on Thanksgiving.  So why not make your dressing in the crockpot?  Here's a tried and true dressing/stuffing recipe that you're family will love!

Crock Pot Dressing

12 cups dressing mix (like Pepperidge Farm)
1 lb bulk sausage, browned and drained
3/4 cup butter
1 cup finely chopped onion
1 cup finely chopped celery
8 oz can sliced mushrooms, with liquid
1/4 cup chopped fresh parsley
dash of pepper
1/2 tsp salt
2 eggs beaten
4 cups chicken stock

Combine dressing mix and sausage.  Melt butter in skillet.  Add onions and celery and sauté until tender.  Stir in mushrooms and parsley.  Pour over dressing mix/sausage.  Stir in eggs and chicken stock.  Pour into slow cooker.  Cook on high 1 hour, then on low for 4 hours.

Hot Cravable Crab Dip

I'm counting down to a trip to Florida, so I have seafood on my mind.  Been thinking about crab a lot lately.  Here's a delicious recipe for hot crab dip.  Might be a good thing to serve your Thanksgiving guests while they're waiting for the big meal.  Enjoy!

Crab Dip

1 pound crab meat
2 (8 oz) packages cream cheese
1 cup sour cream
4 Tbsp mayonnaise
juice of 1/2 lemon
3 tsp Worcestershire sauce
1/2 tsp hot sauce
1/2 tsp garlic salt
1 cup sharp Cheddar cheese, grated (divided)

Preheat oven to 325.  Combine the ingredients except 1/2 cup of Cheddar cheese.  Pour into greased oven proof dish and top with reserved cheese.  Bake at 325 for 30 minutes.  Best served with plain crackers.

I'm Thankful for a....full glass of Caramel Apple Sangria!

Found this recipe for apple sangria on Pinterest recently.  It'll be served for Thanksgiving at my house.  Hope you give it a try too!

Caramel Apple Sangria

1 bottle white wine
1 bottle sparkling apple cider
1/4 cup caramel syrup
4 apples chopped

Mix all ingredients and chill.

Crock Pot Pumpkin Pie Pudding

I love traditional pumpkin pie with a big ole dollop of sweet whipped cream.   Here's a great alternative to traditional pie...tastes great, but made in the Crock Pot!  Woohoo!

Crock Pot Pumpkin Pie Pudding

15 oz solid pack pumpkin
12 oz can evaporated milk
3/4 cup sugar
1/2 cup buttermilk biscuit and baking mix
2 eggs, beaten
2 Tbsp melted butter
1 Tbsp pumpkin pie spice
2 tsp vanilla

whipped cream

Mix together all ingredients except whipped cream.  Pour into greased Crock Pot.  Cover and cook on low 8 hours.  Serve in bowls topped with whipped cream.

Easy Crescent Roll Egg Casserole

Here's a great Sunday morning or holiday brunch dish.  It combines crescent rolls, sausage, eggs, and cheese.  Easy and delicious!

Crescent Roll Egg Casserole

1 (10 oz) can Pillsbury crescent rolls (or Aldi brand like me)
1 pound breakfast sausage
6 eggs
2 Tbsp milk
salt and pepper to taste
1/2 cup grated Swiss cheese

Preheat oven to 350.  Line an 8 or 9 inch dish with crescent roll dough.  Brown the sausage, drain and spoon over the rolls.  Beat the eggs with milk, salt and pepper.  Pour over the sausage.  Sprinkle with Swiss cheese.  Bake at 350 for 30 minutes.  If possible, assemble a day ahead of time.

Homemade Mrs. Butterworths...Really? Yep!

Who knew you could make your own Mrs. Buttersworths syrup?  Not me!  I can't tell you how excited I am about trying this recipe!  Woohoo!

Homemade Mrs. Buttersworth Maple Syrup

2 cups white sugar (or light brown, firmly packed)
1 cup water
1/2 tsp maple flavoring
1/4 cup butter

Heat the sugar in a saucepan.  Add the water and bring to a full boil.  Boil for 2 minutes.  Remove from the heat and stir in the maple flavoring and butter.  Stir until butter is melted.  Store in the refrigerator.  Makes 1 1/2 cups.

Hot Mulled Cider in the Crock Pot

Nothing warms you up like hot, spicy cider.  Yum.  It will make your house smell wonderful and please your taste buds too.  Enjoy!

Hot Mulled Cider in the Crock Pot

1/2 cup brown sugar
2 quarts apple cider
1 tsp whole allspice
1 1/2 tsp whole cloves
2 cinnamon sticks
2 oranges sliced, with peels on

Combine brown sugar and cider in the Crock Pot.  Put spices in a tea strainer or tie in a cheesecloth.  Add to slow cooker.  Stir in orange slices.  Cover and simmer on low for 2-8 hours.

Tex-Mex Corn Bread

I've been searching for this recipe for a few years.  I am a corn bread fanatic.  Really could eat it every day!  This recipe features green chiles and cheese...perfect side for a big bowl of chili!

Tex-Mex Corn Bread

1 cup corn meal
1/4 cup sugar
1 tsp salt
1 cup sifted flour
3 tsp baking powder
1 egg
1 cup milk
1/2 cup melted shortening
1 can creamed corn
1 cup cottage cheese

1 can chopped green chilies
1/2 cup shredded mild cheddar cheese

Preheat oven to 425. Combine dry ingredients.  Add remaining ingredients, stir lightly.  Pour half of the batter into greased 9x13 inch pan.  Add layer of filling.  Pour rest of bater on filling.  Bake at 425 for 40 minutes.

Forget the bun! Bacon Cheeseburger Meatloaf

Bacon makes it better. Everyone knows this. Since I had a pound of ground beef already thawed in the fridge and the below-freezing temperature making using the grill sound horrible, I decided to make up some meatloaf.  This is one of Paul Dean's recipes.  Instead of frying up the 10 slices of bacon in the original recipe, I used a 2.8 oz bag of Smithfield's Fully Cooked Bacon Bits - worked just as well and was way easier (plus I got them for just $1 on Publix's clearance table).

Hope you enjoy this recipe!

Paula's Bacon Cheeseburger Meatloaf

1 lb ground beef
10 slices bacon, cooked and crumbled, or 1 (2.8 oz) bag fully cooked bacon bits
1 cup shredded sharp cheddar cheese
2 eggs, lightly beaten
1/4 cup bread crumbs toasted or 1/4 cup dried bread crumbs or 1/4 cup crushed saltine crackers
1/4 cup mayonnaise
1 Tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp salt

1/3 cup ketchup
2 Tbsp mustard
1 (3 oz) can French fried onions

Preheat oven to 350.  Place all ingredients except ketchup, mustard, and French fried onions in large mixing bowl.  In small bowl, combine ketchup and mustard.  Add half of ketchup mixture to large bowl and stir until evenly combined.  Reserve other half of ketchup mixture.  Pat meat mixture into greased loaf pan.  Spread reserved ketchup mixture over the meat.  Bake 40 minutes.  Sprinkle French fried onions on top and bake another 15 minutes, or until meat is no longer pink.

Retro Mushroom Casserole

I love old cookbooks. I found this recipe for Mushroom Casserole in the 1970 edition of the Junior League of Peoria, Illinois "Marigolds to Munch On" cookbook.  Whoever had owned this book before me had noted this recipe as delicious!  I bet it is!

Retro Mushroom Casserole

1/3 cup butter, softened
1 Tbsp snipped parsley
1 Tbsp prepared mustard
1 Tbsp grated onion
1/8 tsp cayenne pepper
1 tsp salt
2 1/2 Tbsp flour
1/8 tsp nutmeg
1 cup heavy cream
1 lb washed fresh mushrooms

Preheat oven to 350.  Blend together all ingredients except mushrooms.  Slice the mushrooms in half lengthwise.  Place in the bottom of a 1 1/2 quart greased casserole.  Dot with half of the butter mixture.  Top with rest of the mushrooms, then rest of the butter mixture.  Pour 1 cup heavy cream over all; then bake uncovered for about 55 minutes.

Sneaky Squash Griddle Cakes

My kids love pancakes.  In fact, we laugh about how they love all round foods: pizza, doughnuts, pancakes, etc.  Here's a way to sneak in a little bit of goodness into the foods they love.  Give it a try!

Squash Griddle Cakes

2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 Tbsp sugar
1 tsp salt
2 eggs, well beaten
2 cups milk
2 cups pureed squash
Maple syrup

Mix dry ingredients.  Add the eggs and milk to squash and combine with flour mixture.  Beat until light and smooth.  Fry on greased griddle and serve with real maple syrup.

Who cares if the weather is cold outside! Gotta make these Peanut Fudge Ice Cream Bars

I know I really should wait until spring to post this recipe.  However, they are so good that you're getting it now!  Kind of reminds me of a DQ Buster Bar (my fave)!

Peanut Fudge Ice Cream Bars

1 (9 oz) package Nabisco Famous Chocolate Wafers
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 1/2 cups salted Spanish peanuts

Sauce
2 cups powdered sugar
2/3 cup chocolate chips
1 (12 oz) can evaporated milk
1/2 cup butter
1 tsp vanilla

Crush cookies into crumbs; toss with melted butter.  Press into 13x9 inch pan.  Freeze.  When crust is frozen, spread with ice cream and top with peanuts.  Return to freezer.

To make sauce, combine all sauce ingredients, except vanilla, in 2 quart saucepan.  Heat to boiling.  Boil mixture gently 8 minutes, stirring constantly.  Remove from heat, cool slightly, and stir in vanilla.  When sauce is completely cool, pour over ice cream; freeze until firm.  Cut into squares to serve.

OMG...Savannah Crab Pie

When it comes to my favorite seafood, I have a very difficult time deciding my favorite.  I really love it all.  However, sweet, succulent crab, may beat everything else by a hair.  So good.  Here's an easy way to enjoy crab...especially great if you're at the beach and crab is more accessible!

Savannah Crab Pie

1 9 inch pie crust (homemade or store bought...your preference)

1/2 cup mayonnaise
1/3 cup chopped bell pepper
1/3 cup chopped onion
2 Tbsp all purpose flour
1/2 tsp salt
6 oz Swiss cheese, grated
2 1/2 cups crab meat
1 1/2 tsp Worcestershire sauce
1 1/2 tsp mustard

Preheat oven to 350. Prick pie shell with a fork and bake at 350 for 7 - 10 minutes.  Combine the remaining ingredients and pour into pie shell and bake at 350 for 40-50 minutes or until top is lightly browned.  Makes 1 pie (double recipe makes 3 pies).

Crock Pot Stuffed Bell Peppers

When bell peppers are on sale at Aldi, I buy them.  One of my favorite recipes with the peppers is stuffed bell peppers.  So satisfying and delicious!  You can make these in the oven if you want, but here is a Fix It and Forget It recipe for the Crock Pot!  Hope you like it!

Crock Pot Stuffed Bell Peppers

6 large green bell peppers
1 lb ground beef, browned
2 Tbsp minced onion
1 tsp salt
1/8 tsp garlic powder
2 cups cooked rice
15 oz can tomato sauce
3/4 cup shredded mozzarella cheese

Cut peppers in half and remove seeds.  Combine all ingredients except peppers and cheese.  Stuff peppers with beef mixture. Place in slow cooker.  Cover and cook on low 8 hours or high 4 hours.  Sprinkle with cheese last 30 minutes.

Strawberry Bread for Keith

Today is Keith and my 20th anniversary!  Wow!  How can we be that OLD?  One of my sweetie's favorite flavors is strawberry.  We first tried this strawberry bread way back when we lived in Naperville.  So yummy (and pretty easy too).  It's a great alternative to banana bread.

Strawberry Bread

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
2 cups sugar

4 eggs, beaten
2 cups frozen strawberries, thawed
1 1/2 cups cooking oil

1 1/4 cups chopped pecans

Preheat oven to 325.   Grease 2 large or 4 small loaf pans.  Sift the dry ingredients together.  Combine the eggs, strawberries and oil and add to the dry ingredients.  Add pecans.  Pour into loaf pans. Bake at 325 for about 1 hour.

California Shrimp Spread

When the weather gets cold, one way to make it feel less miserable is by making yummy foods that remind you of warmer climes.  This recipe for California Shrimp Spread combines the flavor of coastal shrimp and avocados.  Yum!

California Shrimp Spread in Pita Bread

1/2 cup mayonnaise
1 Tbsp lemon juice
2 Tbsp curry powder
1/4 tsp ground nutmeg

2 large ripe avocados, peeled, pitted and cut in small pieces
2 Tbsp lemon juice
3 (4 1/2 oz) cans shrimp, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chopped fresh parsley

Pita bread, quartered


Mix the mayonnaise, 1 Tbsp lemon juice, curry powder, mustard, and nutmeg in small bowl.  Cover and chill at least an hour to combine flavors.  Toss avocados with 2 Tbsp of lemon juice in large bowl.  When ready to serve, add shrimp, celery, onion, and parsley to avocados.  Pour mayonnaise over and toss to mix.  Spoon into pita bread or serve with crackers.

Camp Courage's Monster Recipe for Monster Cookies

My family has a rich camp history.  Camp Courage, a camp for physically challenged youth and adults in Minnesota, is especially near and dear to our hearts.  My brother, sister-in-law, cousin, and various neighbors all worked there one or several summers.  I was a camp counselor at Camp Courage after my freshman and sophomore years of college.

One of Camp Courage's dining hall specialities was its Monster Cookies.  Delicious!  Hope you enjoy them as much as I do!

Monster Cookies

2 2/3 cups crunchy peanut butter
1 cup butter
2 1/4 cups packed brown sugar
2 cups sugar
6 eggs beaten
1 1/2 tsp corn syrup
1 1/2 tsp vanilla
8 - 10 cups rolled oats
4 tsp baking soda
1 (8 oz) package M&Ms
1 cup semi-sweet chocolate chips

Heat oven to 350.  Combine peanut butter, brown sugar, sugar in a VERY large bowl.  Stir in eggs, corn syrup, and vanilla.  Combine oats and soda in a separate bowl; stir in butter mixture.  Stir in candy and chocolate chips.  Drop by heaping tablespoons onto ungreased cookie sheet.  Bake at 350 for 8 - 10 minutes until just brown.  Do not over bake.  Makes 6 -8 dozen.

Shrimp and Grits Casserole...Yes, Please!

I almost always order shrimp and grits when it's on the menu.  I love it, but rarely make it.  That's about to change.  Here is a recipe for shrimp and grits casserole, yes casserole, from food.com.  Woohoo!  Can hardly wait to make it!

Shrimp and Grits Casserole

• 4 cups chicken broth
• 1/2 teaspoon salt 
• 1 cup regular grits
• 1 cup shredded sharp cheddar cheese, divided 
• 1 cup shredded monterey jack pepper cheese 
• 2 tablespoons butter 
• 6 green onions, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced (or one heaping tsp garlic from jar)
• 1 lb fresh small shrimp, peeled and cooked
• 1 (10 ounce) can Rotel, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.

4 Ingredient No Bake Fluffernutter Bars

Fluffernutter.  Peanut butter and marshmallow...one of my favorite combinations!  Here's a fantastic recipe for no bake bars that taste amazing.  Give them a try!

4 Ingredient Fluffernutter Bars

1 (11 oz) bag butterscotch chips
3/4 cup creamy peanut butter
7 Tbsp butter
5 cups mini-marshmallows

Line 8x8 pan with foil and spray with Pam.  Pour marshmallows in mixing bowl; set aside.  In medium saucepan melt butterscotch chips, peanut butter, and butter, stirring constantly.  Remove from heat and let cool 5 minutes.  Pour over marshmallows, folding until they are completely coated. Pour into prepared pan.  Refrigerate until chilled and set.

Keith's Favorite Tortellini - Tortellini Baronessa with mushrooms, peas and prosciutto

This recipe is one of Keith's favorites.  I love it too!  It's from Figlio's restaurant in Minneapolis.  I posted a gnocchi recipe inspired by this a few weeks ago.  Here's the original recipe.  It's fantastic...I hope you like it as well as we do!

Tortellini Baronessa

3 cups whipping cream, room temperature
1 egg yolk, room temperature
1 lb grated Parmesan cheese
Salt and pepper to taste
Dash of nutmeg
2 lb uncooked fresh or frozen meat and cheese-filled egg tortellini
4 oz fresh mushrooms, sautéed
1 cup fresh or frozen peas
4 oz prosciutto ham, cut into julienne strips

Pour cream into a hot saucepan; heat to boiling.  Add small amount of hot cream to egg yolk in a small bowl; whisk.  Return to cream in saucepan.  Reduce heat to simmer; add Parmesan cheese, a little at a time, whisking constantly until sauce is thick enough to coat a spoon.  Season to taste with salt, pepper, and nutmeg.  Remove from heat.

Cook tortellini as directed on package; drain.  Stir tortellini into cream sauce.  Stir in mushrooms, pease, and prosciutto.  Heat throughly.

Frappuccino for a Crowd...aka Pi Phi Mocha Punch

I wasn't a Pi Phi, but I love me some Pi Phi girlfriends and certainly enjoy Pi Phi Mocha Punch!  It tastes like a frappuccino and would be perfect for a brunch, shower, morning tailgate, or any morning (just because it's delicious).  This Delta Zeta hopes you give it a try!

Pi Phi Mocha Punch

1 cup unsweetened cocoa powder

1 1/2 cups cold water

2 1/2 cups boiling water

2 3/4 cups sugar

pinch of salt

1 tsp vanilla extract

Coffee, double strength

Milk 

Vanilla ice cream

Mix the cocoa and cold water into a paste in a large saucepan.  Add boiling water, sugar, and salt to pasted mixture.  Simmer slowly for 1 hour, stirring often.  Cool the syrup mixture and add vanilla. Refrigerate. Make double-strength coffee and set aside.

To make 3-4 servings of punch, mix 8 oz of cold coffee, 8 oz of cold milk, and 2 Tbsp of the chocolate syrup.  Serve over pint of ice cream in a large pitcher.  Stir to combine, then serve over ice.  The syrup will keep in the refrigerator for up to 2 months.  

Oh How I Miss Dayton's....Marketplace Smoked Turkey, Grape, and Jarlsberg Salad

Growing up in Minnesota "the" place to shop was Dayton's department store.  My family shopped at the Southdale location in my hometown of Edina.  When I graduated from college and worked in downtown Minneapolis (proud to say I worked in the Mary Tyler Moore building!), I often bought my lunch at Dayton's Marketplace Deli in the basement of the store.  Over the years, Dayton's became Marshall Fields which became Macy's.  Ugh.  It's just not the same.

Here's a recipe that will bring back the good ole days.  Enjoy!

Dayton's Marketplace Smoked Turkey Jarlsberg Salad

1 1/2 cups mayonnaise
3-4 Tbsp raspberry vinegar
1 Tbsp crushed green peppercorns (water packed, drained)
1 1/2 lb smoked turkey breast, cut into julienne strips
3/4 lb Jarlsberg cheese, cut into julienne strips
3/4 lb whole red seedless grapes, halved
1 stalk celery, chopped

Combine mayonnaise, vinegar and peppercorns in a large bowl; mix well.  Add remaining ingredients; toss.

Note: Salad can be made 24 hours ahead and refrigerated.

Indiana Corn Casserole

Shout out to my daughter's marching band - Franklin Frebels - who will be heading to Indianapolis next week to participate in Bands of America Grand Nationals!  Woohoo!  The Frebel's "FX" program is fantastic...would be awesome if they made the finals!

In honor of Grand Nats, I thought I'd post this recipe for Indiana Corn Casserole.  It's great for tailgates and a perfect side for chicken or turkey.  This recipe is from Family Fun and based on a recipe from the Junior League of Denver.

Indiana Corn Casserole

1 pound bacon, fried and chopped into bite-sized pieces
1/2 cup butter
1/2 medium onion, chopped
1/2 cup celery
1 red bell pepper, chopped
1 green bell pepper, chopped
5 Tbsp all purpose flour
2 cups sour cream
2 pounds frozen corn kernels, thawed
Salt and pepper to taste
1 Tbsp copped parsley

Heat the oven to 350.  Fry bacon and set aside.  Melt the butter in a large pot over medium heat.  Saute the onions, celery, and peppers until soft.  Stir in the flour, then the sour cream, until well combined.  Add the corn and most of the bacon bits and season with salt and pepper.  Pour mixture into a greased 9x13 inch baking dish and sprinkle with the remaining bacon bits and parsley.  Bake at 350 for 30-45 minutes or until lightly browned.

Amazing Germantown Cole Slaw

Nashville friends, this Germantown coleslaw is not from the east side of the river.  Nope, this recipe is from the old Rosebud Grocery in Edina and Minnetonka via the old Junior League of Minneapolis cookbook "Celebrated Seasons."  Even though it doesn't have Nashville roots, I hope you give it a try!

Germantown Coleslaw

Dressing
2 cups mayonnaise
1 Tbsp red wine vinegar
Salt and pepper to taste

Salad
1 small head green cabbage, chopped
1 small red onion, diced
1 carrot, shredded
8 oz Cheddar cheese, cubed
8 oz cooked ham, cubed
1 Tbsp fresh parsley, snipped
1 green pepper, diced

To make dressing, combine mayonnaise, vinegar, salt and pepper to taste in small bowl.  Mix well and set aside.  Next combine all salad ingredients in large bowl.  Toss with dressing.  Serve chilled.

Try it you'll like it! Mama D's Clam Linguine Recipe

Don't be afraid of of cooking with clams.  I know you all have seen them near the canned tuna, but few have picked up a can and tried them.  This recipe will make you love them.  Combined with garlic, caramelized onion, and parmesan cheese...oh my, it's amazing.

Friends who grew up in Minneapolis, may remember Mama D's restaurant.  This recipe is from her 1972 cookbook.  It is incredibly delicious!

Clam Linguine

1 large onion, chopped
1 tsp chopped parsley (dried is fine)
2 cloves garlic (or 2 heaping tsp minced garlic from a jar)
1/4 cup olive oil
1 (7 oz) can minced clams (undrained)
1 cup water
salt and pepper to taste
3/4 pound linguine
1/4 cup grated Parmesan cheese

Saute onion, parsley and garlic in oil until onion is golden brown.  Add the clams, 1 cup of water, and salt and pepper to taste.  Simmer 1 hour.  In the meantime, bring 6 quarts of water and a tablespoon of salt to a boil; cook linguini until al dente.  Drain pasta and sprinkle with cheese.  Pour clam sauce over pasta and toss.  Serve with garlic bread and a green salad.

Short-Cut Turtle Ice Cream (Sandwich) Cake

We usually have a box of ice cream sandwiches in the freezer.  What can I say...my family loves them.  Ice cream sandwiches can make a great dessert for groups too!  Check out this recipe for turtle ice cream cake!

Turtle Ice Cream Cake

17 ice cream sandwiches (use Aldi brand for cost savings)
1 (12.25 oz) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 oz) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Place 8 1/2 ice cream sandwiches in a 13x9 inch baking dish.  Spread evenly with caramel topping and sprinkle with 1 cup pecans.  Top with 2 cups whipped topping and remaining ice cream sandwiches.   Spread remaining whipped topping evenly over sandwiches.  Sprinkle with remaining 1/4 cup pecans.  Cover and freeze at least 2 hours.  Let stand 5 minutes before serving; cut into squares.  Drizzle with fudge topping.  Yield: 10 servings.