Cherry- berry Smoothie

1 cup pitted dark red cherris

1 1/2 cups fresh strawberries

1 cup fresh raspberries

1 cup pomegranate juice, chilled

1/2 cup fresh blueberries

Directions

In a blender combine strawberries, cherries, raspberries, pomegranate juice and blueberries. Cover and blend until almost smooth and Enjoy. Should make 4 servings

posted by Elizabeth Frauen

1 box 16 oz. cream cheese
1/2 cup mayo
2 T. olive juice
1/2 cup crushed pecans
dash peppers
1 cup salad olives
Mix cream cheese, mayo, pepper and olive juice togther until smooth. Fold in green olives and pecans. Chill. Enjoy with pretzels or your favorite cracker. Sure to please anyone at your next get-together.

Time to make some chili!

1 lb cubed corn-fed (Go Huskers!) sirloin

1 medium yellow onion, chopped

1 can pinto beans

1 can kidney beans

1 can diced fire roasted tomatoes (drained)

1/4 c chili powder

2 t cumin

2 t crushed red pepper

1 t cayenne pepper

1t garlic salt

1 t onion salt

1-2 T flour

2-4 cups water (depending on consistency you prefer)

Salt and pepper to taste

Brown sirloin and add seasonings.  Add flour to coat beef.  Add water and tomatoes,  simmer for 25 minutes.  During the last 5 minutes of cooking, add beans with liquid.  Serve in breadbowls or with tortilla chips or crackers.  Garnish with sour cream and shredded cheese.YUM!!! GO BIG RED!!!!!

One of my favorites from Dental School…

Combine all ingredients in a crock pot and stir.  Cover and cook on LOW for 8-12 hours.  Serve over noodles, rice or mashed potatoes.  Quick prep, tender and delicious!!!

2 lbs. stew meat

1-4oz. can drained mushrooms

1 pkg. Lipton dry onion soup mix

1/2 cup Red Cooking Wine

1 can cream of mushroom soup

garlic salt to taste

(you may like to add a carton of sour cream immediately before serving)

MMmmmmm! Now that the weather is cooling off, what better time of the year to get out those wonderful heart warming soup recipes.  I have a favorite that even my kids love and it’s so quick and easy, so I’d like to share it with you:

In a large saucepan, combine the following…

1 Large can of Chicken Broth

1 14oz can Italian Style Tomatoes

1can/jar Northern Beans

1 ring Polka Kielbasa sliced

1 package Cheese Tortellini (frozen or refrigerated)

Pepper to taste (doesn’t need extra salt because of the Kielbasa)

Simmer on low heat.  Ready in 10-15 minutes (however long it takes the tortellini to cook)  Excellent with grated parmasean/romano cheeses.  Please leave some feedback if you like it! (or if you don’t!)

Smiles,

Tracey Hughes, DDS, FAGD

With summer coming to an end and kids back to school, Apple season is approaching which reminds me of my favorite early fall desert, moist Raw Apple Cake!

Preheat oven to 350 deg.

In a large mixing bowl, mix the following:

2 C sugar, 2 eggs, 1/2 C oil, 2 tsp. baking soda, 2 tsp. vanilla, 2 tsp. cinnamon, 1/2 tsp. Salt, 2 C + 2 1/2 Tbsp. Flour, 4 C diced raw apples.  (Optional 1 C. nuts)

Note: the consistnecy of the cake batter will not be typical of other cakes, it will be really sticky.  Also, this recipe is not adjusted for altitude (any comments appreciated)

Spread in a 9×13″ cake pan.  Bake in preheated 350 deg. oven for about 50 minutes or until toothpick comes out clean. 

CARMEL SAUCE:

Cook the following over low heat to boiling and thickened:

1/2 C Margarine, 1/2 C Evaporated Carnation Milk, 1 C Brown Sugar, 1 egg yolk.

Spoon over cut pieces of cake.  DELISH!!!

Enjoy,

Tracey Hughes, DDS, FAGD

With Colorado peaches at their peak, what better time to share my mom’s great family Peach Cobbler Recipe!  Thanks to Grandma Darlene  and Uncle Jim

Simple Flaky Crust:

3 Cups flour, 1 1/2 cup crisco and 1tsp salt (mix very slow in Kitchen Aid Mixer, or cut in by hand.  Do not over mix!)  In a separate cup, mix 5 Tbsp cold water, 1 tsp vinegar and 1 egg.  Pour over flour/crisco mixture gently fold in.  Do not overmix!  Make into a ball, wrap in Saran Wrap and refridgerate overnight.  You will use 2/3 the dough for the bottom crust and the other 1/3 for the top.

The next day:

Roll out the crust in a deep dish baking pan (a bit larger in a pie pan)  Blanch 8-12 Colorado Peaches to remove the skin.  Halve the Colorado peaches and remove the pits.  Place all the Colorado peach halves in the bottom of the baking dish.  Pour 3/4 Cup sugar and 2 Tbsp Cornstarch over Colorado Peaches.  Add 6 pats of butter and 1 large capful of Almond Extract (This is what makes this recipe soooo good!!!!)  Roll the top crust out and place on top of the baking dish.  Pinch the edges all the way around the cobbler to seal in the juices.  Drizzle top crust with Karo Syrup and re-drizzle after 20 minutes of baking.  This makes the top crust glazed.

Bake 400 deg the 1st 10 minutes then reduce to 375 deg for remaining 40 minutes until golden brown and juices bubbling.

Tip: Watch for juices bubbling over, you may want to line your oven with foil for easy clean up.

FYI: This is an Iowa recipe, I’ve made it once at 5000 ft altitude without any alteration of the recipe.  Any comments appreciated!

Enjoy this wonderful taste of summer as it comes to an end.  Great fall recipes to follow in the upcoming months!   Smiles, Dr. Tracey Hughes, DDS, FAGD