'For your Sweetheart' recipes

This is a long overdue post and as you can tell by Mark now being a follower I'm not the most blog savvy chic. My 'Apple Baked Pancakes' recipe will not be coming, due to the fact that something was amiss and despite persistent requests to my mom for the missing factors I've accepted the fact that it is lost in the black hole of 'oh yeah, I need to do that'. But I have included a couple of family favorite breakfast recipes in this post and sure look forward to making all the delicious new recipes from you guys!

Strawberry Spinach Salad By Becky Sellers

1/4 cup sugar

1 quart fresh strawberries, sliced

1 (10oz.) pkg washed baby spinach

1 c. sliced almonds, toasted

1 recipe Honey Celery Seed Dressing

Lightly sprinkle sugar over strawberries and toss with spinach greens just before serving. top with desired amount of tasted almonds and dressing.

Honey Celery Seed Dressing

3/4 c. sugar

1/2 c. honey

1tsp. paprika

1 tsp. mustard

1 tsp. finely grated onion

1/2 c. lemon juice

1 c. vegetable oil

1/2 tsp. celery seed

Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery see and continue blending. Toss with Spinach salad. Refrigerate leftover for up to 3 weeks.

Jell-o Poke Cake By Karalee Monson

2 baked (9-inch) round white/or other cake layers, left in cake pans, and cooled

2 C. boiling water

2 pkg. (4 servings) or 1 pkg. (8 servings) Cherry/or other Jello

1 tub Cool Whip

Poke both cake layers randomly with a fork. Stir boiling water into jello until dissolved. Pour evenly over cake layers. Refrigerate at least 3 hours.

Dip bottom of one cake pan in warm water for 15-20 seconds. Unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second cake layer, place carefully on first layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or till ready to serve. Store in the fridge.

Strawberry Delight by Sara Havey

1 Angel food cake

3 oz. pkg strawberry Jello- dissolve in 1 1/4 c. boiling water

When Jello starts to gel, add 1o oz. sliced, thawed frozen strawberries.

Whip 1 carton cream- fold in strawberry mixture.

Put a little strawberry mixture in the bottom of a bowl and layer 1/4-1/2 the cake that has been ripped into pieces on top. Repeat with the strawberry mix then the rest of the cake and then top with the rest of the strawberry mixture. Chill in fridge for 4 hours or more. Enjoy!

Jumbo Chocolate Chip Cookies by Amy Steele

2 ¼ c flour

½ c cocoa

1 t baking soda

½ t salt

1 c. butter

¾ c sugar

¾ c brown sugar

2 eggs

2 t vanilla

2 c choc chips

1 ½ c white choc chips

Stir flour, cocoa, soda and salt together

Cream butter and sugars together. Add eggs and vanilla. Slowly add flour mixture. Stir in choc chips. Bake 9-11 min at 375.

Amy also brought me some refried beans she had bottled. They were delicious and absolutely healthy and inexpensive. Here's the link- http://creativechicksatplay.blogspot.com/2010/05/best-refried-beans-ever-according-to-me.html

Meatballs by Janna Mangum from Andrea Bake

1 lb sausage

1 lb. hamburger

1 egg

1 c. bread crumbs

pinch of salt and garlic powder

Mix together and form meatballs. Brown meatballs.

1 c. ketchup

1/4 tsp. celery seed

1 Tbsp. vinegar

1/2 c. water

4 Tbsp. brown sugar

Simmer meatballs in sauce

Here's the breakfast ones:

Five grain pancake mix by Janna Mangum adapted from Chef Brad

6 c. wheat

1 c. barley

1 c. rye

1 c. oat groats

1 c. brown rice

4 c. powdered milk

3 tsp. salt

1 c. baking powder

Mix grains together and mill into flour. Add remaining ingredients. Store in freezer until needed.

To make pancakes, mix together and cook on hot griddle.

1 c. pancake mix

1 lightly beaten egg

3/4 c. water

1/4 c. sugar (I substitute 1/16 tsp. stevia)

2 Tbsp. oil

This seems to only make about 4 pancakes, so I usually double it.

Clafoutis by Janna Mangum adapted from the Friend magazine

4 eggs

2 cups milk or rice milk

1/2 c. whole wheat flour

1/4 c. sugar

1/4 tsp. salt

1 tsp. almond or vanilla extract

1/2 c. fresh or frozen fruit (cherries, blueberries, raspberries, peaches)

Place eggs, milk, flour, sugar, salt and extract in blender. Blend on low for 30 seconds. Pour into a quiche dish or glass 9x13 dish. Put fruit on top. Bake 375 for 35 minutes or until it isn't jiggly.

Fruit and Nut Toss Salad by Karlie Himle

Dressing:

1/4 c. olive oil

2 T. plus 2 tsp. sugar

2 T. white vinegar

1 T. minced fresh parsley (or 1 tsp. dried)

1/4 tsp. salt

Salad:

4 c. spinach leaves

4 c. romaine

1 (15 oz.) can mandarin oranges, drained

2 celery ribs, chopped

1 c. sliced strawberries

4 green onion, chopped

1 c. pecans

Sorry, I'll remember to take pictures next time. Send me your recipes if they're not here and I'll get them added on!