The True Olive Connection

Today my husband and I went downtown for lunch and decided to walk around a little. Across the street from Cafe' Gratitude is a The True Olive Connection and a nut place, sorry can't remember the name of the nut place, we did buy some great pumpkin sugar almonds though. But back to the Olive Connection, you are able to sample all the olive oils and balsamic vinegar, I was so full from lunch that I could not try anything else so I had my husband try them. The oils where good and I will be going back to get some before Christmas. I also had my husband try some of the balsamic vinegar I am not sure which ones he tried but I tried the black cherry one.....oh my! I could just drink this out of the bottle it was so good. I was thinking of using it on salad and also as a marinade for chicken. I bet it it would be great on pineapple. I rarely write about something I buy but it you live in the Santa Cruz area you need to go check them out. I can't wait to go back in there and buy some more.

Turkey Pot Pie 2012

Turkey Pot Pie for dinner tonight. Need my fridge back so I need to get the turkey used up.

2 cups left over turkey, chopped in big pieces (or small, I was too lazy to chopped it up small.)
2 cup frozen mixed vegetables
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon celery seed
2 bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth, cubes and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the turkey mixture, vegetables and sauce in a large bowl, mix well. Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Banana Split Cake Delight.

Oh my, I can’t believe I found this recipe. I use to make this when my kids were little.

1 ½ cups graham cracker crumbs

½ cup butter, softened.

1 cup powder sugar

1 egg

4 bananas, cut in half lengthwise

1 (8oz) can crushed pineapple

1 (8oz) cream cheese, softened.

Cool whip

½ cups chopped nuts

                In a small bowl, combine graham cracker crumbs and ½ cup butter; mix well. Press in bottom of a 9x9 inch baking pan. Bake @ 350 degree oven for 5 minutes. Cool.

                In a small bowl, combine powder sugar, egg and remaining ¼ cup butter; beat until smooth. Spread sugar mixture on top of cooled crust. Place banana halves over sugar mixture. Drain pineapple. Reserve ¼ cup liquid. Sprinkle pineapple over bananas. In a small bowl, combine ¼ cup reserved pineapple juice and cream cheese; beat until smooth. Spread over pineapple. Top with cool whip and nuts. Chill over for a few hours or over night.

Island Fruit Punch

I cannot believe I found this recipe, I LOVE this punch. I use to make it for birthday’s and holiday’s.  It is sooooooo good.

1 (29 oz) can pear halves, chilled

1 (12 oz) can frozen lemonade concentrate

3 cups unsweetened pineapple juice, chilled.

1 (28 oz) bottle (3 ½ c) 7-up, chilled

1 quart pineapple, lemon or orange sherbet.  (I like orange, I use lime for Saint Patty’s day)

                Place undrained pears and frozen concentrate in a blender; cover and blend until smooth. Combine with pineapple juice and 2 cups cold water. Pour mixture into a large punch bowl, slowly pour in 7-up and add sherbet  on top, or top each cup with a scoop of sherbet.

 

 

Clara’s Caramel Corn (the best caramel corn)

About 30 years ago my Mother-in-law bought me a cookbook from a church fundraiser in Orville, Ca.

All these years it has had some of my favorite recipes, some are lost because the book was so well used.  I know once it had a green cover and that is also long gone. I would love to find another one to replace all my missing pages. This recipe for caramel corn I believe is the best one I have ever had. This will shock all those who know me, I did not change the recipe at all I just added almonds to it.

1 ¼ cup butter

2 cup brown sugar

½ cup white Karo syrup

1 t salt

½ t baking soda

1 t vanilla

2 cup almonds or pecans

6 quarts popped popcorn

                Stir butter, brown sugar, Karo and salt until it starts boiling. Boil 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour over 6 quarts popcorn in a non-stick pan. Stir well. Place on 2 or more cookie sheets and bake at 250 degrees for one hour. Stir often.