Poppyseed Salad Dressing

This Salad dressing is absolutely the best salad dressing I have ever had and I love that it is easy and way better for you than buying those dressings off the shelf at the grocery store that have all the preservatives in them. If you want a wow salad dressing go make this and your taste buds and everyone else's will thank you!!! I found this over at Your home based mom!! She has a lot of great recipes so go check her site out!!

 

 

Poppyseed Salad Dressing

1/3 cup white vinegar

1/3 cup sugar

1/2 cup canola oil

1 tsp salt

2 tsp yellow mustard(yes the stuff you out on a sandwhich)

1 tsp poppy seeds

1 half of a red onion, sliced

 

Combine all ingredients in a mason jar and shake or mix well. Refrigerate for at least two hours but a little longer is better. It allows the flavors to blend together. Shake again before pouring over your favorite green salad.

 

Note: I always double this recipe and make it in a quart mason jar. Don't slice the onion small just slices like you would stick on your hamburger and place right down into the dressing. The flavor from the onion gives it great flavor!!

Lemon Bread

 All you lemon lovers out there. I have a recipe for you today!!!Oh where do I even begin with this bread! This bread is out of this world. It is fantastic-lemony

and sweet but not too sweet. It is a great bread to bake and take to someone!! They will thank you believe me. Anyway, if you want something lemony and delicious go make this bread!!!

 

Lemon Yogurt Bread

makes 2 (8 1/2 by 4 1/2 inch)loaves

3 cups flour

4 tsp baking powder

1 tsp salt

2 cups sugar

3 T. lemon zest from 3 large lemons

1/4 cup fresh lemon juice

4 large eggs

1 tsp vanilla

1/2 cup vegetable or canola oil

1/2 cup applesauce

1 1/2 cup plain yogurt

1/3 cup to 1/2 cup fresh lemon juice(from the lemons that were zested)

4 T.  of sugar

 

Preheat the oven to 350 degrees. Coat the loaf pans with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce, 1/4 cup Lemon juice and yogurt. Fold in the dry ingredients and mix until just combined. Do not over mix. Pour the batter into the prepoared pans about 2/3 full and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted in the middle come out clean, about 45-55 minutes and 16-25 minuts for muffins or mini loaves.  While the bread is baking, combine the other lemon juice and 4 T sugar in a small saucepan and let it come to a boil. Take it off the heat. When bread is done, take out of the pan and place on cooling rack. I poked holes in the top of the bread with a toothpick all over. Then I Gently poured the warm glaze over the top of the warm bread. Let the bread cool completely. Enjoy!!! So moist and flavorful!!

 

Lasagna Soup

Now who doesn't love a big 'ol plate of lasagna but hates to go to all of the work it takes to make it? Well then I have a recipe for you. This soup is quick, easy, and tastes amazing!! Tastes just like you are eating Lasagna with about half the work plus it is great for fall and winter season when soups just warm you right up!!! Eat this with homemade garlic bread and your tastebuds will thank you!! Please forgive my picture I like a lot of noodles in my soup but it really is a soupy soup just depending on how many noodles you add to each protion in the bowl!!

Lasagna Soup

1 lb ground beef

1 lb italian sausage(or just sausage)

2 onions, chopped

5 large carrots chopped(about 2 cups)

4 stalks celery, chopped

3 T. fresh minced garlic

4 tsp dried oregano

1 tsp crushed red pepper flakes

1(6 oz) can tomato paste

4 bay leaves

2(28 oz each)cans of fire roasted diced or crushed tomatoes

12 c. beef broth

4 T. dried basil or 1 cup fresh basil, chopped

2 tsp salt

1 tsp pepper

1 lb cooked pasta(I used campanelle but use whatever you like)

Cheese Topping:

1 1/2 cup ricotta cheese

1/2 cup parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1 1/2 tsp. dried basil or 1 T chopped fresh basil

2 cups shredded Mozzarella cheese

In a large 8 quart pot, add the ground beef and Italian sausage and cook over medium high heat until almost cooked. Drain the grease and then add the carrots, onions, and celery and cook for about 7 minutes, or until the veggies begin to get a little tender. Add the garlic, oregano, crushed red pepper, and tomato paste and cook for 1-2 minutes; stirring  constantly. Add the diced or crushed tomatoes(with juices), bay leaves and beef broth. Add the basil if using dried(if using fresh basil add in the next step).

Bring the soup to a boil then reduce the heat and simmer for 30-60 minutes. Season the soup with the salt and pepper to taste and the fresh basil(if not using dried)

For the cheese mixture: in a small bowl combine all the ingredients and mix well.

To serve the soup, add a scoop of cooked pasta to a bowl. Top with a ladle or two of the soup and dollop with a generous spoonful of the cheese mixture. Serve immediately with a green salad and garlic bread!!

Yum!!!!

Note:  this makes a lot of soup but we like to have leftovers. This serves 8-10 people. So if you have a small family the recipe can be halved easily!!

Note: we use different pasta everytime. I let my kids take turns choosing the kind they like. So choose whatever you favorite is.

Note:I used 4 (14 oz each)cans of fire roasted tomatoes. I added two cans just as they are and then the other two cans I crushed in my food processor because my kids don't like too many chunky tomatoes in their soup!!