Kale Apple Salad with Poppyseed Dressing

I found this recipe, had kale in the frig that needed to get used up so thought I would give it a try. The basic recipe needed stuff added to it. After several additions, you will find the recipe to be very colorful and enjoyable. In fact Chef Ace from Plum Hill is coming for lunch, so I am interested in his opinion.
The salad can be made one day in advance to marinate the flavors. Just don't add the seeds and nuts until ready to serve.
Ingredients:

• 2 -1/2 Tablespoons cider vinegar -The original recipe called for 3 tablespoons
• 3 tablespoons honey
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• freshly ground black pepper
• 1 Tablespoons oil plus 2 Tablespoon water-The  original recipe called for 3 Tablespoons oil
• 1 bunch kale with stems removed and cup into small pieces
• 2 apples- chopped in bite size piecs-1 Granny and 1 Fuji

From this point down are some of the ingredients I added to the recipe.

•      1/3 cup chopped red onion
•      1 small container of mandarin oranges-drained
•      1/3-1/2 cup dried cranberries
•       nuts and seeds that are available

Directions:
For the dressing:

1. I put the first 7 ingredients into a pint jar and shook well.
2. Remove the stems from the kale and cut into bite size pieces. Make sure the kale has been washed and dried.
3. Put all ingredients except nut and seeds into a bowl.
4. Shake dressing well and pour over the top of the salad. (I didn't use all the dressing)
5. Mix well.
6. Refrigerate overnight.
7. Add seeds and nuts just before serving.
8. Top with a few nuts.

Enjoy!!!

To wish everyone a very special Thanksgiving Day with family and loved ones.

When I look at the people on the East Coast who had so much devastation from Hurricane Sandy, how I thank God for a warm home and food in the refrigerator. More important  than that are family and friends. We have so much to be thankful for, in spite of any struggles we may have.

How I thank God for all the wonderful people that I have come too know because of the CHIP Program. I am so honored and blessed to know each and everyone of you. I care so much about you and your personnel lives and your success on the CHIP Program.

Let's truly make it a day of spreading love and compassion to all we come in contact with, also being appreciative and thankful for what we have. God is good. Every blessing is from Him!!!!

Can you believe this weather today! It is like 65 degrees outside. The weatherman said this is the warmest thanksgiving we have ever had in this area, since records have been kept.

Oh yes, and let's not eat too much stuffing or pumpkin pie!!! My favorite!!! And oh so naughty!!!

Verna's Pumpkin Cranberry Dip

I had a picture for this but did not turn out. This is a quick, easy and tasty appetizer.

Ingredients:

• 1 cup pumpkin, plain. I used fresh pumpkin
• 8 oz. cream cheese of choice
• 1/3 cup dried cranberries
• 1/4-1/3 cup walnuts-chopped fine
• 2 Tablespoons of Agave Nectar
• 3/4 teaspoon cinnamon
• Freshly grated nutmeg-about 1/4 teaspoon
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla
• pinch of salt
• 3 drops Siracha Sauce. I would use more but other people are eating it also

 Directions:

1. In a food processor mix together, pumpkin, cream cheese, Agave Nectar, vanilla and all seasonings.
2. Blend in food processor until nice an creamy, scraping down the sides.
3. Add cranberries and nuts, pulse just 1-2 times.
4. Serve in a cool bowl, with apple slices with peel on .

Enjoy!!!

Caramel Corn

What a treat! I looked up several recipes  for Caramel Corn, and tried a combination of some of the recipes.
I changed a few ingredients to make it CHIP Friendly

As far as I know my Vegan granddaughter is coming home from college and will spend some time with me this Thanksgiving weekend.. I want to make some fun foods with her, but wanted to try them before she got here. I doubled bagged the finished caramel corn over a week ago in freezer bags. (squeeze all the air out of the bag) I like to see how long it stays fresh as I would  like to make some for my grand kids and great grand kids for Christmas. I am also dehydrating bananas, pineapple and kiwi  for them.
With 15 grand kids and 6 great grand kids I have to start early.

Ingredients:

• 2/3 cup on- pop pop corn. Pop in anyway you like.
•  Please do Not use microwave popcorn. add no seasonings.
•  Remove all old maids.

Ingredients for the Syrup:

• 1/2 cup Earth Balance
• 1 cup dark brown turbinado sugar-or sugar of choice
• 1/4 cup rice syrup
• 1 &1/2 Tablespoon's dark molasses
• pinch of salt
• 1/2 teaspoon baking soda

Directions:

1. Preheat oven to 200 degrees.
2. Line a baking sheet with parchment paper.
3. Pour the popped popcorn into a large bowl.
4. In a large saucepan bring the following to a boil. Earth Balance, dark brown sugar, rice syrup, molasses and salt
5. When the syrup comes to a boil, reduce heat, but continue a rolling boil.
6. Boil for 5 minutes, stirring constantly.
7. Remove from heat  and add the baking soda. This will foam up. Continue to mix until well bended.
8. Carefully pour over the popcorn and mix well.
9. Spread the hot caramel corn onto the parchment paper. Bake for 1 hour stirring every 15 minutes.
10. Remove from oven, and cool completely.
11. Store in a air tight container. I use double wrapped freezer bags. Remove all air from the bags.

Tip:
After making this recipe several times, I decided I may want to save on the calories:
I cut back the brown sugar to 3/4 of a cup.
Also I used about 3/4 cup of onpopped popcorn.
It was still very good. Don't forget the baking soda, if you do this. ( the baking soda, causes the carmel to expand)

 Popcorn Balls:

        I have 6 great grand kids. I plan on making the above recipe for them, omitting the baking soda.

1. When comfortable to handle, I will make them into medium sized popcorn balls. While still warm I was planning on putting a popsicle stick into one end, squeezing the popcorn ball around the stick..
2. When completely cool, cover with Press 'n Seal, and then a colored saran wrap with loose ends hanging down by the stick.A pretty, red ribbon around the top of the stick to hold the saran wrap would be very nice for Christmas. This  idea is still in my head. When I do it I will post a picture and let you know if there was any pit falls to this idea.

From Verna's Test Kitchen:

1. I have made  the caramel corn 3 times. When I made it over the weekend, I put the popped popcorn into 2 very large mixing bowls. I sprayed the bowls lightly,(and wiped lightly with paper towel to get off any excess spray) before putting the popcorn in. The syrup sticks to the bowl and is hard to get out.
2. Use 2 parchment lined baking sheets.
3. When stirring, make sugar to mix in the uncoated popcorn
4.  You will find caramel deposits on the parchment paper. Stir well into the caramel corn..

This would be a wonderful treat to those young ones in our lives. Ummm!!! I am one of those young ones.

Carrot Apple Salad

                                      This recipe was brought to the potluck on Thursday evening.

Ingredients:

• 3 medium sized carrots shredded, about 2 cups
• 1 -2 large apple unpeeled, and chopped, about 2 cups.
• 1 cup raisins
• 1 cup, dressing. Recipe follows.
• Combine above ingredients,
• Add dressing.
• Stir to blend.
• Refrigerate to marinate flavors.

Dressing:

1. 1 container soy yogurt sweetened with 1 tablespoon agave nectar.
2. or
3. Blend Mori-New Silken Firm Tofu with 1Tablespoon agave nectar and 1 teaspoon vanilla.

Enjoy!!