the Doodleblog

Here are the recipes from September's recipe club!

Sour Cream Biscuits (from Jennifer)

1 c. self-rising flour
1 stick butter, melted
1/2 c. sour cream

Mix all ingredients together. Drop in muffin tins. Bake at 450 to 475 for 15 minutes. Makes bite size muffins, using very small muffin tins, or six regular size biscuits, using regular size tins.

Cinnamon Chips with Fruit Salsa (from Jennifer)

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored, and diced
1 (8 oz) package raspberries
1 lb strawberries
2 Tbsp sugar
1 Tbsp brown sugar
3 Tbsp fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a larger bowl, thoroughly mix Kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at leat 15 minutes. Preheat oven to 350. Coat one side of each tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake for 8 to 10 minutes. Repeat wiht any remainin tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Chickpea Salad (from Kerry)

2 cans chickpeas, rinsed and drained
1 pint grape tomatoes, cut into halves or quarters
1 6oz container Feta cheese crumbles, or to taste
Olive oil
Fresh lemon juice

Mix the chickpeas, tomatoes and cheese in a large bowl. Drizzle with olive oil and lemon juice.

Pasta Salad Greek Style (from Emily)

1 (8 oz) package Angle Hair Pasta, cooked in unsalted water & drained (or spaghetti, if thwat's what's in your cabinet!)
1/2 c. olive oil (I use "light")
3 T. lemon juice
3 T. Mayonnaise (may use "light" - works great!)
2 T. Greek Seasoning (I use Cavender's)
1 (5 3/4) can olives, drained (I use green - whichever you prefer!)
1 (4 oz) jar diced pimenos, undrained
4-5 chopped green onions

OTHER OPTIONS: add shrimp, crab, or any chopped meat, mushrooms, artichoke hearts (not marinated), etc, etc...

Mix all ingredients together. Chill. Yield: 6-8 servings (I often double it!)
This recipe is a 4th of July tradition for my family!