Broccoli Apple Salad RECIPE FOR TODAY

Broccoli Apple Salad
Yield: About 6 servings


Ingredients
4 cups small diced broccoli florets
2 small gala apples, cored and diced
1 cup walnuts
1 cup matchstick carrots, roughly chopped
1/2 cup golden raisins or dried cranberries Coupons
1/4 cup chopped red onion
Dressing
3/4 cup plain Greek yogurt
1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
1 1/2 Tbsp apple cider vinegar
3 Tbsp honey
Salt
Directions
For the dressing:
In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
For the salad:
In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

CHICKEN WITH KALE & POTATOES RECIPE FOR TODAY

CHICKEN WITH KALE & POTATOES

6 Chicken Breasts (or thighs)
1 large bunch of Kale
2 C thin sliced potatoes (white, yellow or sweet)
1 sweet onion, sliced thin
salt & pepper to taste
olive oil
paprika

Preheat oven to 450 degrees. Rinse kale and remove stems and center rib. Layer in the bottom of a large roasting pan / dish. Layer onion and potato slices on top of kale. Drizzle with olive oil and apply salt & pepper.
Place raw chicken pieces over the top and season with salt, pepper and paprika. Cover tightly with foil. Bake for 25 minutes. Remove foil and bake for an additional 30 minutes or until juices run clear.

Pull Apart Bacon Bread RECIPE FOR TODAY

Pull Apart Bacon Bread 

Ingredients
1 lb bacon
3/4 cup chopped onion...
3 (16 1/3 ounce) cans Pillsbury buttermilk biscuits
1/2 cup shredded cheddar cheese
1 teaspoon vegetable oil
3/4 cup chopped green pepper
1/2 cup margarine

Directions:
1 Cook bacon until crisp. Drain and crumble.
2 Place oil in skillet and sauté onions and peppers until tender.
3 Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine.
4 Put into 10 inch tube pan (sprayed).
5 Bake at 350°F for 30 minutes.
6 Remove from pan immediately.
Recipe courtesy of food com
Enjoy! A recipe used for chicken B Q's at the numerous churches

Vinegar Based BBQ Chicken Sauce

1 qt. Apple Cider Vinegar
2/3 cup salt
3/4 cup Oil (vegetable or canola)
2 Tbsp. Poultry Seasoning
1 tsp. Black Pepper

* Mix all ingredients in saucepan and bring to a boil.
*Baste chicken often during the grilling process. Will keep several weeks in refrigerator. Makes enough sauce for 20 chicken halves.

Note: If you do not need the full recipe at one time, you may store extra in refrigerator. Be sure to store the extra "before" dipping basting brush into mixture after it has touched raw chicken

Easy Cream Cheese Danish RECIPE FOR TODAY

Easy Cream Cheese Danish
1 pkg. seamless crescent rolls (use the regular if you don't have seamless)
8 oz. cream cheese, room temp.
1/4 C. plus 3 T. sugar
1/2 tsp. vanilla extract
2 T. unsalted butter, melted

Instructions->

In a bowl combine the cream cheese, 1/4 C. sugar and vanilla. Lightly spray an 8x8 pan with cooking spray. Unroll the crescent dough and cut in half. Take one half and place in the bottom of the pan. Using your fingers, spread the dough out to cover the bottom (if it tears, just pinch it back together, but it will just about cover the bottom). Spread the cream cheese mixture over the dough. Take the other half of the dough and place on top of the cream cheese, again using your fingers, spread the dough to cover the cream cheese. Pour the melted butter over the top and then sprinkle with the 2T. sugar. Bake at 350 degrees for 25-30 minutes or until golden brown on top. Let cool 10 minutes before slicing. Store in the fridge.
**Courtesy of Janet's Appalachian Kitchen

Skillet Zucchini and Tomatoes RECIPE FOR TODAY

Skillet Zucchini and Tomatoes

What you need
1 tsp butter
2 small onions chopped up
2 small zucchini thinly sliced
2 medium tomatoes chopped up
1 tsp basil
pepper to taste

In a large frying pan melt butter over medium heat. Add onions and cook until soft.
Add zucchini and cook for about 3 minutes, then add your tomatoes and basil and cook until zucchini is tender. Season with pepper to taste. 

Corn Fritters RECIPE FOR TODAY

Corn Fritters
Serves 4

1 can whole kernel corn
2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 shredded cheese
1 pat butter
2 tbsp oil

Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.
food. com

No Cook Salsa RECIPE FOR TODAY

No Cook Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.