Weight Loss Goddess

What You Need:

 

4 C of broccoli florets

2 C cauliflower florets

6 carrots, cleaned and cut into slices

2 C of frozen peas, thawed

3 celery ribs, cut into slices

1/2 C onion, chopped fine

1/2 C of red seedless grapes

1/2 C of green seedless grapes

1 C of mayonnaise

1/2 C of milk

2 T cinder vinegar

1 T of sugar

1/2 C of sunflower seeds

 

How to Make It:

 

Toss together the broccoli, cauliflower, carrots, peas, celery and onion into a large salad bowl. 

Gently fold the grapes in with the vegetables.

In a separate bowl whisk the mayonnaise, milk and vinegar together.

Add the sugar and whisk until the sugar has dissolved.

Pour the sauce over the salad and stir gently to coat.

Sprinkle the salad with the sunflower seeds.

Chill at least one hour before serving.

 

Makes 12 servings

 

Preparation Time:  approximately 20 minutes

Chill Time:  approximately 1 hour

Total Time:  approximately 1 hour 20 minutes

 

This salad is a refreshing mixture of fruits and vegetables with a crunch twist.  Add nuts such as walnuts or pecans instead of the sunflower seeds.  Mix and match different fruits and vegetables to add your own special touch. 

What You Need:

 

4 quarts of water

1 1/2 C of sugar

6 cinnamon sticks

8 C of cranberry juice

4 C of orange juice

1/3 C of lemon juice

 

How to Make It:

 

Pour the water into a Dutch oven pan and place it over high heat.

Add the sugar and cinnamon and bring the mixture to boil.

Reduce the heat to low, cover the pan and simmer for 25 minutes.

Remove the cinnamon sticks and discard.

Pour the cranberry juice, orange juice and lemon juice into the mixture and stir to blend them in well.

Serve warm with a cinnamon stick in each cup.

 

Makes 32 servings

 

Preparation Time:  approximately 5 minutes

Cooking Time:  approximately 25 minutes

Total Time:  approximately 30 minutes

 

There’s nothing like a warm cup of tea to liven up the Christmas celebration.  This cinnamon laced cranberry tea has a bit of citrus to give it a little spark.  Place the tea in a crock pot on low to keep it warm and tasty all day long.

What You Need:

 

1/2 C potatoes, peeled and cubed

1/2 C quick cooking oats

1/2 C of butter, room temperature and divided

2 (1/4 oz.) pkgs. active dry yeast

1 C of warm water (115 degrees)

2 eggs

2/3 C of sugar

1 t salt

4 C of bread flour, divided

1 C of whole wheat flour

 

How to Make It:

 

Place the potatoes in a saucepan and just cover with water.

Place the pan on high heat and bring the water to a brisk boil.

Boil the potatoes for 8 minutes or until very tender.

Reserve 3 T of the cooking water then drain the potatoes.

Place the oats into a mixing bowl and add the reserved potato water.

Stir the mixture until crumbly. 

In a separate bowl mash the potatoes then stir in 6 T of the butter.

Add the oat mixture to the potatoes and stir until blended together well.

Place the yeast into a mixing bowl, add the water and stir until dissolved.

Beat in the eggs, sugar, salt, 2 C of the bread flour and the potato mixture/

Add the remaining bread flour and just enough wheat flour to form stiff dough.

Lightly flour a flat surface and turn the dough onto the surface.

Knead for 6 minutes or until smooth and elastic.

Grease the side of a non metallic bowl and place the dough in the bowl.

Turn the dough over once to coat all sides.

Cover the bowl with plastic wrap and chill overnight.

Set the oven temperature to 350 degrees and grease two 9 inch round pans.

Lightly flour a flat surface and turn the chilled dough out on the surface.

Divide the dough into 32 balls.

Place the balls, sides touching into the prepared baking pans.

Bake 25 minutes or until golden brown.

Cool on wire racks then brush with the remaining butter.

 

Makes 32 rolls

 

These rolls are pretty simple to make and taste great.  Brush the tops with garlic butter or sprinkle cinnamon sugar over the tops after brush with the remaining butter.