Erik HOMEMADE

Sunshine Fruit Salad recipe

 

Perfect for a Mother's Day (or Father's Day!) breakfast or brunch, this re-make of a vintage recipe, makes the prettiest use of early summer and fresh fruits! Easy-to-make, taking your time to trim the fresh oranges really pays off on the eye-appeal...you will have plenty of fruit to fill the hollowed out oranges; store the left-over salad in the fridge. Allow one orange per person, if you need more.

Ingredients

• 1 ripe banana, peeled and diced
• 4 whole oranges (we used the navel variety), washed
• 1 small (9 oz) can pineapple bits, about 2/3 cup, drained reserving juice
• a handful of fresh blueberries, washed
• a handful of fresh strawberries, washed, trimmed, and diced
• 1 cup small curd cottage cheese
• bunch of fresh mint leaves, washed and chopped fine
• extra mint, for garnish

Place diced bananas in the bottom of a large bowl. Carefully trim the bottom (stem side) of orange so that it will stand. Working from the top of the whole orange, cut and 'X' within an inch or so from the bottom. Then cut a '+' in the same manner, forming eight equally spaced 'petals'. Carefully remove the orange from these sections with a knife. Trim the white pith and membrane from the removed pieces and dice; place in the bowl over bananas. Repeat for remaining oranges. Add drained pineapple, blueberries, and prepared strawberries. Lightly toss to coat with juice.

In a separate medium bowl, add cottage cheese. Add 2 tablespoons of reserved pineapple juice; add chopped mint. Stir, blending well.

To serve place prepared orange peel on center of small plate. Spoon serving of fruit, draining well, to the center of hollowed orange. Top with spoonfuls of cottage cheese-mint mixture. Garnish with extra mint leaves.

Serve cold. Serves 4

*Erik's Tip: To make this salad ahead of time, prepare all of the fruits except the banana...keep orange peels and pieces, as well as the berries cold; make the cottage cheese mixture ahead of time, too. At serving time, dice the banana and toss the fruit together...then assemble the salad!

To print a copy of this recipe for your Erik Homemade® cookbook, click here--> Download Sunshine Fruit Salad recipe

Slow Cooker Cashew Chicken recipe

 

 

 

 

 

 

 

 

 

Although there is little sauce, this mild dish cooks in its own juices! Lots of vegetables make it a colorful treat...serve over rice or noodles. Perfect for a lunar new year, or any time! If you prefer peanuts, use the lightly salted kind.

Ingredients

• 1 can (10.75 oz) cream of mushroom soup, undiluted
• 4 tablespoons soy sauce
• 2 tablespoons olive oil
• fresh ground pepper, to taste
• 4-6 boneless skinless chicken breasts, diced
• 1 cup fesh sliced mushrooms, cleaned and chopped
• 1 1/2 cups cashew halves
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1/2 or a red pepper, seeded and chopped
• 1/4 cup green onions, chopped
• 30 snow pea pods*
• 1 can (8oz) bamboo shouts, drained, about 3/4 cup
• hot cooked rice or noodles
• a few green onion slices, for garnish
• soy sauce and more ground pepper, for serving

In a lined slow cooker, combine cream of mushroom soup, soy sauce, olive oil, and pepper; mix well. Add the chicken pieces, mushrooms, cashews, celery, carrots, red pepper, green onions, snow pea pods, and bamboo shoots. Mixture may seem dry, but as vegetables cook, there will be more liquid. Cover and cool on LOW for 6-7 hours stirring well occasionally. Rectify seasonings. Serve hot over rice or noodles. Garnish with green onion slices and extra soy sauce and ground pepper, if desired.

*Erik's Tip: If you can not find snow pea pods in the produce section of your grocery store, substitute with large green beans...the Italian kind, or regular green beans, if you like. Use the whole can, drained, there will be plenty of room in the slow cooker!

To print a copy of this recipe for your Erik Homemade® cookbook, click here--> Download Cashew Chicken recipe

 

Good Fortune Stew recipe

 

 

 

 

 

 

 

 

 

 

 

Whether or not you believe in the custom of "Coin, Paper Money, and Gold" for the new year...this mildly flavored chili-style stew will greet any cold day! Blackeye peas symbolize coins, kale stands for paper money, ham for abundance, and corn bread dumplings for gold! Top with a dollop of sour cream for a prosperous new year for all!

Ingredients

• 3 cups vegetable broth, about 2 1/2 (14.5oz cans)
  
• 2-3 dashes Tabasco sauce, if desired
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• salt and pepper, to taste
• 1 (14.5oz) can diced tomatoes, undrained
• 2 tablespoons tomato sauce
• 1 (4oz) can diced mild green chili, about 1/4 cup
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 1 green pepper, chopped
• 1 cup diced ham
• 2 (15.5 oz) cans blackeye peas, drained
• 1 (16oz) can garbanzo beans, drained
• 4-6 branches of kale, stems removed and torn into pieces
• sour cream, for garnish

In a 4-quart, lined, slow cooker, mix vegetable broth, Tabasco sauce, if desired, ground cumin, chili powder, and salt and pepper. Add diced tomatoes, tomato sauce, diced chili, onion, garlic, green pepper, ham, blackeye peas, and garbanzo beans. Cover and cook on LOW for 6-7 hours. Remove cover and stir in kale pieces. *Drop Corn Bread Dumpling batter (below) by tablespoons on top of hot liquid. Cover and raise slow cooker to HIGH; cook an additional 30-45 minutes, or until dumplings are cooked through. Serve in bowls and garnish with a dollop of fresh sour cream. Serve hot.

Serves 4-6

Corn Bread Dumplings

• 2/3 cup flour
• 1/3 cup yellow corn meal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• pinch of cumin
• 1/2 cup milk
• 2 tablespoons olive oil

In a medium bowl, combine flour, yellow corn meal, baking powder, salt, and cumin. Gently stir in milk and olive oil; do not over-mix. Drop by tablespoons onto hot liquid; cover and cook on HIGH, or until dumplings are cooked through.

*Erik's Tip: Before adding the dumplings it may be wise to remove some of the cooking liquid to allow for the dumplings to expand. Simply spoon out enough liquid for the dumplings to sit on top...reserve what you take out, in case you need to add more liquid at the end!

Kidney and white kidney (Cannellini) beans also work well in this recipe!

To print a copy of this recipe for your Erik Homemade® cookbook, click here--> Download Good Fortune Stew recipe

Fresh Fiesta Salad recipe

 

 

 

 

 

 

 

Here is a perfect recipe for a Cinco de Mayo party or any warm weather cookout! Crunchy fresh tastes meld in this Summer-good salad! Make this cold treat the night before, or early in the day, for best results...the flavors need time to mingle! Fresh squeezed lime is the only dressing needed.

Ingredients

• 1 large ripe avocado, diced
• 1 medium lime, juice and zest
• 5-6 green onions, chopped
• 1 cucumber, peeled and chopped
• 3 medium kiwis, peeled and diced
• 3 plum tomatoes, diced
• 1 4-ounce can diced green chilis
• 1 8.75-ounce can corn, drained,
•       or 1 cup cooked fresh corn
• fresh cilantro, to taste, chopped
• salt and pepper, to taste
• 6 tablespoons olive oil, or to taste

In a large bowl that can go into the refrigerator, add diced avocados; squeeze lime juice over avocado pieces and toss gently to coat with the juice. Reserve peel. Add chopped green onions, cucumber, kiwi, tomatoes, green chilis, and corn. Add chopped cilantro, salt, and pepper to taste. Add olive oil and toss gently. Grate lime peel and sprinkle over salad. Cover and refrigerate, at least 4 hours, or over-night. Before serving, taste and adjust cilantro and seasonings. Add a little more olive oil, if desired. Garnish with cilantro leaves, if desired. Serve very cold. 

Serves 4-6

To print a copy of this recipe for your Erik Homemade® cookbook, click here-->Download Fresh Fiesta Salad recipe

Peppermint and Coffee Cream recipe

 

 

 

 

 

 

 

 

Rich and creamy, this dessert is 'something different' for the holidays! Serve it on its own for a quick dessert, or offer a tempting plate of cookies on the side. Fill pretty gift mugs with the mixture, then let your guests take them home!

Ingredients:

• 1 10 ounce package miniatature marshmallows, divided
• 2 cups hot, strong coffee
• 1 teaspoon peppermint extract
• 1/2 pint whipping cream
• 2 teaspoons powdered sugar

Extra whipping cream, whipped, and candy canes (whole and crushed), for garnish

Remove a handful of marshmallows for garnish, about 20, and set aside. In a large bowl, combine hot coffee and remaining marshmallows; stir. Stir until marshmallows melt down and are well blended. Allow to cool, stirring occasionally as mixture will separate,, adding peppermint extract; mix well. In a separate bowl, whip whipping cream and powdered sugar until stiff. Gently fold in coffee/marshmallow mixture and remaining marshmallows; blend well. Divide into mugs or bowls and refrigerate, at least one hour. Garnish with a dollop of whipped cream, candy canes, and crushed candy cane pieces. Serve cold.

Yield: 6 servings

To print a copy of this recipe for your Erik Homemade® cookbook, click here-->Download Peppermint and Coffee Cream recipe

Chicken and Lime Fruit Slaw recipe

 

 

 

 

 

Sunny summer fruits and chunks of chicken combine in this quick slaw. Perfect for a light lunch, or leave out the chicken for a dinner side dish, this salad is cool and tasty! This recipe would make a healthy addition to any pot-luck or barbeque...

Ingredients

• 2 cups diced rotisserie chicken, chopped
• 4-5 green onions, chopped
• half of a green pepper, seeded and chopped
• 1 apple, cored, peeled, and chopped
• 1 cup of strawberried, hulled, and diced
• 3-4 ribs of celery, chopped
• 1/4 cup manadrin oranges, drained, and chopped
• 1/4 cup sunflower seeds, if desired
• 1/2 head of cabbage, about 3 cups, chopped
• 24 onces lime yogurt, or about 4 small containers
• salt and fresh ground pepper, to taste
• whole strawberries (and extra sunflower seeds) for garnish

In a very large bowl combine chicken, green onions, green pepper, apple, strawberries, celery, mandarin oranges, sunflower seeds (if desired), and cabbage. Add yogurt and blend well. Add salt and fresh ground pepper, to taste. Chill 4-6 hours or overnight. Garnish with whole strawberries. Serve ice-cold.

Yield: about 4 main dis servings; 6-8 side sevings.

Erik's Tip: Vary this recipe as you want! Use what is fresh from the market: try fresh grapes, carrots, peanuts...or use lemon yogurt in place of lime...whatever your family likes!

To print a copy of this recipe for your Erik HOMEMADE® cookbook, click here--> Download Chicken and Lime Fruit Slaw recipe

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Erik's Favorite Gazpacho Soup Recipe

Delicious Cheese Sandwich Spread recipe

August is National Sandwich Month in the United States and there is still time to celebrate! This delicious cheddar cheese spread from the Erik HOMEMADE(R) archives is perfect for the festivities! We have updated the recipe download, just for the occasion!

To print a copy of this recipe for your Erik HOMEMADE® cookbook, click here--> Download Delicious Cheese Sandwich Spread recipe

Easy Walnut Toffee Bites recipe

 

 

 

 

 

 

 

Buttery rich, these cookies can be made by anyone regardless of baking ability! The semi-sweet chocolate adds just a touch of sweet. Get the kids involved in making this cookie...they can easily sprinkle the nuts or drizzle the chocolate! 

Ingredients

1 cup butter

1/4 cup brown sugar, packed

1/4 cup sugar

graham crackers, enough to cover cookie sheet, about 25

1 cup walnuts, chopped

1 cup dark chocolate chips

Preheat oven to 350-degrees F. Line a 9 by 13-inch jelly roll pan with non-stick foil. Break graham crackers to fit, covering entire surface of the foil lined pan. Set aside.

In a medium saucepan, combine butter and sugars, stirring constantly; boil 2 minutes. Pour hot mixture over graham crackers, spreading as necessary so that all crackers are covered. Immediately sprinkle with chopped nuts. Bake for 8 minutes, or until lightly brown; cool. Melt chocolate chips by favorite method (stovetop/microwave); stir until smooth. Drizzle melted chocolate over cooled graham crackers; allow to cool. Remove from foil, breaking into bite size pieces.

Yield: about 25 bars

Erik's Tip: Try using milk chocolate chips and various nutmeats, like almond, or hazelnut!

To print a copy of this recipe for your Erik HOMEMADE® cookbook, click here--> Download Easy Walnut Toffee Bites recipe

Vampire Kisses Candy

What could be better than a vampire kiss this holiday! Make as many of these as your heart desires...once bitten, you will eat more and more...and more...use these candies as is, or to decorate and Halloween treat!

Ingredients

• chocolate candy in kiss shape, unwrapped
• red candy coating wafers
• sandwich size plastic zip-type bag, for piping red candy coating
• sissors, wax paper, bowl

To print a copy of this project, click here-->Download Vampire Kisses Candy

 

Brown Sugar Butter Bars recipe

 

 

 

 

 

 

 

 

Quick to make, these chocolate chip cookie bars are a hearty addition for the lunch box...they are rich and taste great with a dollop of ice cream! Add a layer of Brown Sugar Frosting to make them even richer!

Ingredients

Softened butter for greasing pan

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup light brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1/2 cup nutmeats, coarsely chopped, if desired

6 oz semi-sweet chocolate chips, if desired

Preheat oven to 350-degrees F. With softened butter, lightly grease a 9 by 13-inch baking pan. In a large bowl, sift together flour, baking powder, and salt; set aside. In a large mixing bowl, cream together softned butter, brown sugar, egg, and vanilla, until smooth. Stir in flour mixture and nutmeats and chocolate chips (if desired) until well blended. Spread mixture into prepared pan, pressing well into corners. Bake 25-30 minutes or until the cookie springs back when lightly touched with a finger. Cool slightly in pan. When slightly cool, cut with a sharp knife into bars. Frost with Brown Sugar Frosting, if desired.

Yield: 24 bars

 

Brown Sugar Frosting

In a large mixing bowl, cream together 1/3 cup softened butter with 1/2 cup firmly packed brown sugar, with an electric mixer at high speed until light and fluffy. Add 1 tablespoon milk and 1/4 teaspoon vanilla extract beating at low speed until well blended. Frost as desired. If mixture seems too soft, refrigerate for 10 minutes, or until desired consistency to spread. If doubling recipe, do not double vanilla extract. Keep frosted item cool as frosting can melt.

Yield: about 1 cup

To print a copy of these recipes for your Erik HOMEMADE® cookbook, click here-->Download Brown Sugar Butter Bars recipe