Grandma Hansen's Cranberry Relish

4 c fresh cranberries (1 lb) (these are usually sold in 12 oz. packages, so adjust accordingly!)

2 oranges (seeds removed)

2 c sugar

Put cranberries and oranges (including the rind) through the food grinder.  Stir in the sugar and chill.  Makes 2 pints.  Keeps well in the fridge for weeks.

For extra fun, can also add (for every 1 cup relish): 

-1/4 c shredded coconut

-1 tsp lemon juice & 1/2 c thinly sliced celery

-2 Tbs raisins and 1/4 c chopped walnuts

-1/4 tsp ginger and 1 Tbs thinly slivered orange or lemon rind.

For a molded salad, add relish to red jello and add apples, celery, nuts.

From Grandma Hansen

Grandma's Jello Salad

2 small jello packages-- one lime, one lemon jello

1 c sugar

2 c boiling water

1 large can of pears (chilled)

2 c heavy cream

2 tsp vanilla (for the whipped cream)

Empty the jello packets into a pan with the sugar.  Boil the water (enough for both packets) and stirring really well, dissolve the jello and sugar.  Then drain all of the pear juice into the pan (add cold water if it's not a full 2 cups). 

Put the jello in the fridge to let it set, but not all the way (that way it will be smoother).  

Whip the cream, then add the vanilla at the very last minute.  

Once the jello is soft set, stir in the whipped cream and pear chunks.  

Put it back in the fridge to finish setting.

From Grandma Bentley

Homemade Ranch Dressing

3/4 c mayonnaise
3/4 c sour cream

1 Tbs olive oil

1/2 Tbs lemon juice

1/4 c buttermilk

4 green onions (green pars only)

3 Tbs freshly chopped cilantro

1 tsp dill

1 clove garlic, minced

1/2 tsp salt

freshly ground pepper

Blend everything together.  Can add more buttermilk if too thick.

Modified slightly from Mel's Kitchen Cafe

Bacon Tortellini Bake

1 package (20 oz) refrigerated cheese tortellini

3 c broccoli florets, chopped small

1/2 lb bacon strips, cut into 1-inch pieces

2 cloves garlic

1 Tbs flour

1 tsp dried basil

1/2 tsp salt

1/8 tsp freshly ground pepper

2 c milk (2%)

3/4 c shredded mozzarella cheese, divided

3/4 c grated Parmesan cheese, divided

1 tsp lemon juice

Preheat oven to 350.  Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.

Cook bacon in a large skillet over medium heat until crisp.  Remove with a slotted spoon, drain on paper towels.  Discard drippings, reserving 1 Tbs in pan.

Reduce heat to medium-low.  Add garlic to drippings and cook, stirring, 1 minute.  Stir in flour, basil, salt, and pepper until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened.  Remove from heat.

Stir in 1/2 c mozzarella and 1/2 c Parmesan cheese and lemon juice.  Add tortellini, broccoli, and bacon, toss to combine.  Transfer to a greased 13 X 9 inch baking dish, sprinkle with remaining cheeses.  Bake, uncovered, for 15-20 minutes or until heated through and broccoli is tender.

From Taste of Home

Beef & Broccoli Ramen

1 to 1.5 lbs flank or sirloin steak, sliced thin (*can use hamburger!)
1 Tbs olive oil

1 Tbs sesame oil

1 Tbs grated ginger

2 garlic cloves, finely minced

4-6 c chopped broccoli florets

3 1/2 c chicken broth

4 (3 oz. each) packages of ramen noodles, discard flavor packets

Sauce:

1/3 c soy sauce

1/4 hoisin or oyster sauce

1 Tbs brown sugar

1 Tbs rice vinegar

Pat the beef dry and season lightly with salt and pepper.  In a small bowl, whisk together the sauce ingredients, set aside.

In a 12-inch deep skillet, heat the olive oil and sesame oil together over medium/med high heat until hot and rippling.  Cook the beef in a single layer until browned and mostly cooked through, 3-4 minutes.  Repeat if all the beef didn't fit int he first batch.  Remove the beef to a plate.

Add the ginger and garlic (may add a drizzle of oil if pan is dry).  Cook for about 30 seconds, stirring constantly.  Add broccoli and broth.

Break the ramen bricks into chunks and add them to the skillet.  Bring mixture to a simmer and cook until the ramen and broccoli are tender, 3-4 minutes, tossing and stirring the ramen to help it separate.

Add the beef back to the pot.  Whisk the sauce to recombine and add it to the pot.  Stir and toss to combine.  Cook at a gentle simmer for 1-2 minutes to heat through.  Serve immediately.

From Mel's Kitchen Cafe

Crispy Ranch Chicken Wraps

3 c cooked, chopped chicken

2 c lightly packed baby spinach, chopped

6 slices bacon, cooked and crumbled

1/2 c ranch dressing

1 Tbs dry ranch mix

1.5 c shredded cheese

6+ large tortillas

Combine chicken, spinach, bacon, ranch dressing, and powdered ranch in a bowl.  Stir together until even combined.

Sprinkle cheese across a tortilla, spread 1/3 to 1/2 c filling in a wide strip down the center of the tortilla.  Fold one side, then the other across the tortilla, press lightly to flatten.

Heat a griddle or nonstick skillet on the stovetop to medium heat.  Spray the seam side of the wrap with cooking spray (or brush with olive oil).  Place the wrap seam-side down on the preheated skillet.  Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit.  Spray the other side with cooking spray and flip, cooking for another 2-4 minutes.

Cut wraps in half and serve warm.

From Mel's Kitchen Cafe

20-Minute Tomato Pesto Pasta

1/4 c slivered almonds (pine nuts might work?)

10-12 oz. cherry or grape tomatoes

1/2 c packed fresh basil leaves

1 med. garlic clove, chopped

1/2 tsp red wine vinegar

pinch of red pepper flakes

3/4 tsp kosher salt

1/3 c extra virgin olive oil

1 lb. thin spaghetti noodles

1/2 c freshly grated Parmesan cheese (extra okay!)

fresh basil for garnish

Start your pot of salted water boiling and cook noodles according to directions.  While noodles are boiling, toast the almonds in a small, nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.

In a food processor or blender, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt.  Process for 1 minute.  Scrape down the sides and process again until the mixture is mostly smooth.  With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds.  Set aside.

Drain the noodles and return to the pot.  Pour the pesto sauce over the noodles, add the Parmesan cheese and toss to combine.  Serve immediately with extra Parmesan and fresh basil, if desired.  

From Mel's Kitchen Cafe