Ranch Veggie Dip

Crudités [kroo-di-tey]: an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip.

This is my favorite dip to serve with vegetables cut into strips or bite-size pieces.  Everyone has had Ranch dip of some kind.  At least, I would think everyone had.  It is hard to avoid.  A perennial party favorite to pair with chips or vegetables, Ranch dip has been around for a long while.  I doubt many of you have had it lightened up the way my mom and I do it.  There are only 2 ingredients, and the serving size is huge for a small number of calories.  In fact, if you are watching your weight (hint, hint), you can eat a whopping quarter cup of the dip with a whole plateful of veggies for 1 measly point!!!  What?!  That is amazing!  We always used Dannon plain, non-fat yogurt in the past, but with the availability of Greek style yogurts on the market now, we use Greek style because it is thicker.  It is still very important to get Plain yogurt that has 0% fat content.  Otherwise, it is not going to be quite so healthy.

Ranch Veggie Dip

16 oz Greek style fat-free, plain yogurt - I used Fage (or Dannon plain, nonfat yogurt)
1oz packet Hidden Valley Ranch dip mix

1.  Mix dip packet into yogurt.
2.  Refrigerate.
3.  Serve with a variety of cut-up vegetables.

Caramel Pecan Pumpkin Cake

"Oh how we love pumpkin season.  You did know this gourd-ish squash has its own season, right?  Winter, Spring, Summer, Pumpkin...We anxiously anticipate it every year."

- Unknown

It is fast approaching pumpkin season.  Yesterday was the first day that we have had a break from bizarre summer weather.  The leaves were rustling under foot, the air was crisp and noticeably cooler, bon-fires of all sizes were blazing all over the county - including my parents back patio where we toasted marshmallows in the fire pit.  With fall in the air, pumpkin season will soon be here, and everyone has jumped on the pumpkin-as-an-ingredient bandwagon.  This cake came into existence because I kept seeing all these "Pumpkin Better Than Sex Cake" recipes posted on Facebook and pinned on Pinterest.  Man, they looked delicious.  The chocolate version of that cake, which I grew up calling a Twix Cake, is one of my all-time favorites.  It is so easy to make and delicious from the first forkful to the last gooey crumb left in the pan.  So I set out to make what I had seen posted online.  I looked in my mom's kitchen pantry.  Lo-and-behold there was a can of pumpkin and a can of sweetened condensed milk.  There was Cool Whip in the freezer.  "Mom, do you have any caramel sauce?"  Darn it!  No caramel sauce.  Oh well, that's easy enough to make...I guess.  *Opens freezer*  "Mom, you're out of Heath Bits!"  At that point I placed the unopened cans of pumpkin and Eagle Brand milk on the counter and forlornly pulled a box of white cake mix from the dining room pantry.  As my kids settled in to watch Chitty Chitty Bang Bang, I put on my thinking cap.  What goes good with pumpkin?  Hmmm...Chocolate chips, white chocolate chips, and pecans.  That would be tasty.  Pecans...pecans...pecans.  Toasted pecans would be better.  That's easy to take care of.  Sugar and spice pecans.  Hold it!  That's it!  I sent my daughter to fetch my phone, and I quickly Googled recipes for all the components I would need to pull off the feat of turning a "Darn it" moment into cake bliss.  I made a slight change to the cake part of the original idea...well, ok, a significant change.  Everything I'd seen pinned and posted just called for the cake mix and pumpkin, no eggs, no oil, no spices.  I've had chocolate cake made with nothing but pumpkin puree, and it is not a texture I ever wish to put in my mouth again.  Blech!  So, I kept the oil and eggs and added a small dose of extra flavor.  Sure, the pumpkin-only version has fewer calories and fat grams, but who am I kidding?  When it comes to dessert, I want it to taste good not to be good for me.  On a side note, this would be great as a pumpkin spice cake with cream cheese frosting.  You could also top it with spiced/sweetened whipped cream -or- Cool Whip, white chocolate pieces, semi-sweet chocolate morsels, and toasted pecans.

Caramel Pecan Pumpkin Cake

For the Cake:

*Certain spice ratios borrowed from Pumpkin Spice Cake with Chocolate-Pecan Filling from Food Network Magazine*

1 Duncan Hines Classic White cake mix

1-15 oz can Libby 100% Pumpkin Puree (not pumpkin pie mix!)

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

1/4 cup oil

3 whole eggs

1 can sweetened condensed milk

1-8oz tub Cool Whip (if you like more, use 1 1/2 - 2 tubs)

For the Sugared Pecans:

*This recipe is from Simply Recipes*

1 egg white

1 Tbs water

1/4 tsp vanilla

2 cups pecans

1/2 cup sugar

1 tsp cinnamon

3/4 tsp salt

1/4 tsp cloves

1/4 tsp nutmeg

For the Easy Caramel Sauce:

*This recipe is from FoodNetwork.com, courtesy of Ree Drummond*

1 cup packed brown sugar
1/2 cup half-and-half (I used whipping cream)
4 Tbs butter
Pinch salt
1 Tbs vanilla extract

Cake:

1.  In a large mixing bowl, blend together cake mix and spices.

2.  In a 4 cup measuring glass or bowl (I used a 2 cup, and it was barely enough room to stir it), mix oil, eggs, and pumpkin puree together.

3.  Add wet ingredients to dry ingredients.  Beat on medium speed for 2 minutes.

4.  Pour into a lightly greased 9"x13" pan.  Bake at 350° for 25-30 minutes.  When a toothpick inserted into the middle comes out clean, the cake is done.  *Mine took 28 minutes* 

5.  When cake is done, let cool approximately 5 minutes.  Poke holes in top with a round-handled wooden spoon (see technique description HERE).  Pour sweetened condensed milk over cake and spread to cover surface.  Let sit on counter until completely cooled.

Pecans:

1.  While cake is cooling, move on to pecans.

2.  In a medium bowl, with a fork or wire whisk beat together egg white, water, and vanilla until frothy.

3.  Add pecans and stir to coat.

4.  Mix sugar, salt, and spices together in a zipper bag.

5.  Using a slotted spoon, remove pecans from egg whites into bag.  Seal bag and shake or smush to coat nuts.

6.  Turn nuts out onto a lightly greased, foil-lined, rimmed baking sheet (I used a jelly roll pan).  Spread them out so they are not touching.

7.  Bake at 300° for 15 minutes, stir nuts, bake for an additional 15 minutes.

8.  Remove nuts from oven, let cool five minutes or so, then remove from foil to a plate or bowl.

Caramel:
1.  In a medium-size, heavy-bottomed saucepan, mix together brown sugar, butter, and cream.

2.  Over medium-low heat, stirring constantly, bring mixture to a boil (this will take a while) and cook for 7 minutes.

3.  Add vanilla extract. Cook an additional minute or two to thicken slightly.

4.  Set aside to cool.

Assembly:
1.  While caramel cools, spread Cool Whip over cake.
2.  Sprinkle pecans on top of Cool Whip.

3.  Cover with foil, and refrigerate until caramel sauce is cool.
4.  Once caramel sauce has cooled to room temperature, drizzle it over the pecans on top of the cake.

5.  Slice cake into 20 squares (four on short side, five on long side) and refrigerate until you are ready to serve. Cake like this needs to be chilled before serving to allow all the flavors to soak in.

Sausage Balls

"The Pig, if I am not mistaken, supplies us sausage, ham, and bacon. Let others say his heart is big, I think it stupid of the Pig."
- Ogden Nash

Pork, as a whole, is not my favorite meat.  I do enjoy bacon (if prepared properly, especially over a campfire), and sausage (as long as it isn't full of gristle and stringy meat), and I love good pork barbecue (or Beerbecue).  I am not a fan of pork chops, though, because they seem to be too difficult to get done without overdoing it.  I did recently fry my first batch of Pork Chops, and I served them with homemade Biscuits and gravy, and they turned out pretty good.  I love me some ham, though!  My preferred way to eat sausage is disguised within something else:  gravy, meatloaf, on pizza, or in this recipe for sausage balls.

Sausage Balls

1 lb bulk sausage of your preference, I used regular but Sage is good

1 1/2 - 2 cups Bisquick baking mix (I used 1 3/4 cups)

1 1/2 cups mozzarella, shredded

1 1/2 cups cheddar, shredded

Let all ingredients come to room temp before beginning.

1. Mix all ingredients together by hand or in a stand mixer.  Start with least amount of Bisquick.  If you need to add more, add it after you have mixed everything together.

2. Form into 1 TB balls - small walnut size (you should get 60).  Place on greased, foil-lined baking sheet with a rim (jelly roll pan).

3. Bake in 350° oven for 20 minutes or until a meat thermometer registers 165°.

I like to serve mine with Ranch salad dressing :)

Barbecue Vinaigrette Spinach Salad

“Salad is never more appetizing than when served in a large wooden bowl.”
- Dorothy Draper

I enjoy salads, but not any of the iceberg variety that has no taste.  I much prefer baby greens, spring mix, or baby spinach.  And as I think salad looks much nicer when served in a lovely bowl that everyone can fill their plate from, when I make them I like salads that make an impression - none of this open-a-bag-and-serve business.  I had a bag of baby spinach that was past its fresh date by a few days, a bag of carrots, a bag of celery, and a Granny Smith apple of unknown date-of-purchase.  I needed a side to go with Cranberry Barbecue Chicken Thighs, and I wanted to mimic the flavor of the main dish in the salad.  The chicken had celery, onions, and barbecue sauce, so that was my jumping off point.  This was taking a huge chance for me...I don't usually do salad.  However, a few years back I had made a couple of salads in the fall that paired Romaine and Spinach with Bosc Pears and Apples.  Apples and celery pair nicely, and as long as carrots are thinly sliced I like them raw.

Barbecue Vinaigrette Spinach Salad

1 bag baby spinach (approx. 3 cups)
2 medium carrots, peeled
2 stalks celery, tops trimmed
1 medium Granny Smith apple, cored, top and bottom leveled
1/4 large white onion, diced
2 tsp butter/margarine
1/3 cup Hickory flavor barbecue sauce
1/3 cup Balsamic vinegar

1. In a small pan, caramelize onions over medium-low heat in the butter.  They will look like they are burning, just keep stirring and they will brown and sweeten nicely.

2. Combine barbecue sauce and vinegar and set aside.

3. If you have a mandolin, use that on the 1/16-inch setting (1 on mine) to slice rounds from the apple and carrots. Use it on the 1/8-inch setting (2 on mine) to slice the celery. Please, please, please be careful if you choose not to use the guard. I have a nasty scar to show for what happens when you ignore the warnings of a sharp blade. In fact, last week was the first time I'd used mine since the incident last September 5. So, let my tale be a cautionary one. If you'd like to avoid stitches in your hand, use the guard whenever possible. I could not use it for the celery and carrots, but I stopped short of the large ends of each by about an inch to avoid losing any more blood.

4. Toss onions/celery/carrots/apple in the barbecue vinaigrette and refrigerate until ready to serve.

  

5. Just before serving, wash and dry the spinach. If you have a salad spinner this will be a lot easier. I picked one up at Walmart for less than $15, and I use it for absolutely everything: grapes, strawberries, cherry/grape tomatoes, lettuce, anything that I don't want to dry individual pieces of.

6. Place the spinach in a large bowl (you need tossing room), and top with the dressing.  Toss gently to combine and distribute the sauce evenly.