Sunday, June 7, 2015

Wedge Salad with Peppercorn Ranch Dressing

1/2 c. mayonnaise
1/4 c. sour cream
1/4 c. Parmesan, shredded
1/2 tsp. dried parsley
1/2 tsp. chives
1/2 Tbsp. ground peppercorns
1/2 tsp. Worcestershire sauce
1/4 tsp. white vinegar
1/8 tsp. kosher salt
Dash or two Frank's hot sauce
1 clove garlic, minced
1/4 c. buttermilk (as needed for desired consistency)
1 head iceberg lettuce, cut into wedges (quarters)
1/2 c. carrots, sliced or shredded

To make the dressing: Combine all ingredients but the buttermilk in a food processor. Blend thoroughly. Add the buttermilk for desired consistency and pulse to mix in. Chill for 30 minutes minimum before serving.

To make the salad: Arrange the wedges of lettuce however you want them. Drizzle with the ranch dressing. Sprinkle the carrots over the wedges. Enjoy!

Delicious Chocolate Cake

 18.25 oz. package of devil's food cake mix
4 oz. box of instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
4 eggs
1 1/2 c. chocolate chips

Preheat oven to 350 F.

Grease 2 9-inch round cake pans. Dust with flour and tap out the excess. Set aside.

In a large mixing bowl, combine the cake mix, pudding, sour cream, water, oil, and eggs. Blend with an electric mixer on low for 1 minute. Stop and scrape down the sides of the bowl.

On medium speed, continue to blend for 2-3 minutes more. The batter will be thick and should look well combined.

Fold in the chocolate chips.

Pour batter into prepared pans and smooth it out.

Bake for 25-32 minutes. Make sure the middle is cooked. Don't let it overcook.

Allow to cool in the pans for 20 minutes. Preferably on a wire rack.

Run a knife along the edges of the cake pans and remove cake by inverting it. Cool for another 20 minutes on the wire rack, right side up.

When the cake layers are completely cool, then it is time to frost them. If you'd like more than a two layer cake, cut the layers in half.

Use whatever frosting you'd like. I used a homemade buttercream frosting, but even store bought would work!

Here's a link to the original cake recipe:

Egg and Turkey Muffins

Cooking oil
1 lb. ground turkey, cooked
8 eggs
salt and pepper, to taste
garlic powder, to taste
2 Tbsp Parmesan cheese, shredded
dash or three of Sriracha hot sauce

Preheat oven to 400 degrees F.

Line a muffin tin with muffin papers. Spray with cooking oil. Spoon the cooked ground turkey into the bottom of each muffin paper.

In a large bowl, whisk the eggs. Add in the salt, pepper, garlic powder, cheese, and Sriracha. Stir to combine. Pour a bit of the eggs evenly into each muffin paper.

Bake for 18-20 minutes.

Super easy recipe.

Original recipe courtesy of Trisha Birdsall