Macaroni Salad

I don't usually like macaroni salad, but this stuff is amazing. My husband came up with the recipe. We've made it several times in the last few months.


1 lb. elbow macaroni
1 c. mayo
1/4 c. white vinegar
2/3 c. sugar
2 1/2 Tbsp. yellow mustard
1 1/2 tsp. salt
1 tsp. black pepper
2 eggs, hard boiled
2 celery stalks, chopped
1/2 green bell pepper, chopped
1/4 c. pimentos, diced
3 green onions, thinly sliced

Cook the macaroni according to package directions. Drain. Set aside.

In a bowl, combine the mayo, vinegar, sugar, mustard, salt and pepper. Mix altogether. Pour this dressing over the pasta and toss until the pasta is all coated.

Add in all the vegetables and eggs. Stir together. Serve and enjoy!

Easy French Bread

Before baking

2 1/2 c. bread flour (or all-purpose)
1 Tbsp. yeast
1/2 tsp. salt
1 Tbsp. honey
3/4 c. hot water
olive oil
1 egg
1/2 Tbsp. water

In a large bowl, stir together 1 cup of the flour, yeast, and salt. Add in the hot water and honey. Stir, then add in 1 more cup of flour. Sprinkle part of the last 1/2 cup flour on a dry surface. Knead about 5 minutes, slowly incorporating the remaining flour into the dough as you knead.

Roll out into a rectangle. Then roll the dough lengthwise, making sure it is tight. Seal the seams and fold the end under. Lay seam side down on a parchment lined baking sheet. Cut diagonal slits in the top. Brush very lightly with olive oil.

Ready to eat

Cover and let rise in a warm place for 20 minutes.

Preheat oven to 425 F.

In a small bowl, beat the egg and water together. When the dough has risen, brush the top with the egg wash. Bake 15-20 minutes. Bread should sound hollow when tapped. Serve warm.

Here's a link to the recipe I used: http://www.recipesformyboys.com/2013/04/one-hour-french-bread.html

Fijian Honey Bread

1 1/4 c. cake flour
1/2 c. sugar
1/2 c. sour cream
1/2 c. honey
1 egg

1 Tbsp. vegetable oil
1/2 tsp. baking soda
1/8 tsp. allspice
1/8 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

Preheat oven to 350 F.

Grease a bread pan; set aside.

Combine all the ingredients in a large bowl. Stir until well mixed. Pour into greased bread pan.

Bake for 32-42 minutes, or until the middle is set.

Cool 10 minutes in the pan, then remove to a wire rack. You can serve it warm out of the oven, but I have found that if you wrap it up and store it til the next day, it's a little more moist and the flavors have had time to blend together.

Here's a link to the recipe I adapted: http://www.food.com/recipe/fijian-honey-cake-457964

Curry Meatballs

Meatballs:
2 eggs
3/4 c. rolled oats

Meatball mixture

1/8 c. milk
1 lb. ground beef
1/2 Tbsp. ginger, minced
1 Tbsp. fish sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
3/4 tsp. salt
3 cloves garlic, minced
1 tsp. lime juice
dash of white pepper
black pepper, to taste
1/2 Tbsp. curry powder
dash or two of Sriracha sauce
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. coconut oil

Meatballs in the curry sauce

Sauce:
1 can (14 oz.) coconut milk
dash white pepper
1/2 Tbsp. curry powder
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. cilantro, chopped
1 clove garlic, minced
1/2 tsp. ginger, minced
salt and pepper, to taste
1/8 c. lime juice

Hot cooked rice
Sriracha sauce, optional

Meatballs cooking

Combine the eggs, oats, and milk in a large bowl. Let stand 5-10 minutes. Then add in the rest of the ingredients for the meatballs except the coconut oil. Mix it all together. Shape into meatballs, about the size of golf balls.

Heat the coconut oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes. It's okay if they are not cooked all the way through. Depending on the size of your skillet, you may have to brown the meatballs in batches. When the meatballs are browned, remove to a paper towel lined plate.

Curry meatballs with Sriracha

In the same skillet, turn the heat to low and add in all the sauce ingredients except the lime juice. Stir it all together. Place all the meatballs in the skillet. Simmer on medium heat for 8-10 minutes, flipping once or twice. Stir in the lime juice.

Serve over hot cooked rice with some Sriracha sauce (if you want it). Enjoy.

Makes about 12-15 meatballs, depending on the size.

Here's a link to the recipe I adapted: http://www.melskitchencafe.com/2013/09/thai-green-curry-meatballs.html

Mini Pumpkin Muffins with Cinnamon and Sugar

Muffins:
1 3/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
1/4 c. butter, melted
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla

Muffins just out of the oven

1 c. pumpkin puree
1/2 c. milk

Coating:
1/2 c. sugar
2 Tbsp. cinnamon
1/4 c. butter, melted

Preheat oven to 350 F.

To make the muffins: In a large bowl, mix together the cake flour, baking powder, salt, and spices. Set aside.

In a separate bowl, whisk together the melted butter and brown sugar. Add in the egg. Whisk for 1 minute. Add in the vanilla, pumpkin, and milk. Stir to combine.

Slowly pour the wet ingredients into the flour mixture. Stir until just combined.

Grease a mini muffin tin. Scoop batter into the tin, about 2/3 full.

Bake 12-13 minutes, or until the center is cooked through. Check with a toothpick. Allow to cool. While the muffins are cooling, make the coating.

To make the coating: In a shallow bowl, combine the sugar and cinnamon. Stir to mix. In another shallow bowl, add the melted butter (or melt it in the bowl you're going to use).

Mini pumpkin muffins

When the muffins have cooled, dip each muffin first into the butter, then roll in the cinnamon and sugar mix. Enjoy warm.

Makes about 36 mini muffins.

These do not store well after the coating is put on, so if you don't plan to eat all 3 dozen, just don't put the coating on until you're ready to eat them.

Here's a link to the recipe I adapted: http://sallysbakingaddiction.com/2012/08/26/mini-cinnamon-sugar-pumpkin-muffins/