recipe Archives - Scissors & Spatulas

Apple and Fennel Salad Recipe

Well, it took 2 days but I finally found my the cord to download my photos from camera to computer! Jeesh! Sorry for the delay on sharing the Apple and Fennel Salad recipe I mentioned the other day.

Anywhooo, it’s apple season! One of my favorite things about fall is the flavors. I’m talking about apple, cinnamon and pumpkin. We normally go apple picking at least once in the fall. The kids love it and it gives us an excuse to visit the mountains. But somehow we always come home with too many apples so I have to find recipes to use them up. This one I tore out of Southern Living in September 2010. And yes, I just now got around to making it! But I’m glad I did because it was yummy!

Here are your ingredients…

Dressing: 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 shallot, minced, 1 Tbsp. brown sugar, 1 tsp. Dijon mustard, salt and pepper to taste. Whisk together first five ingredients. Add salt and pepper to taste.

Salad: 1/2 cup coarsely chopped walnuts, 1 Gala apple, 1 medium fennel bulb, 1 celery rib, 5 oz. package fresh arugula, 1 cup loosely packed fresh parsley leaves

Toast walnuts either in pan on stove or in oven. Thinly slice apple, fennel and celery. (If you’ve never used fennel, cut off the stalks and bottom end and slice like an onion.) Coarsely chop parsley.

Place arugula in a bowl and top with parsley, apples, fennel, celery and walnuts.

Toss with dressing and serve immediately.

If you are unfamiliar with fennel it has a wonderful licorice scent and flavor. I have used it only once before this recipe, and it was cooked, so I was a little hesitant, especially eating it raw. But it was absolutely delicious! It really compliments the sweetness of the apples and the peppery arugula.

You can find the original recipe here.

Oh, I have one more thing to share. The winner of the Minted.com giveaway never contacted me. SO, that means I get to pick a new winner!

Congrats #7, Kris S!

PLEASE contact me Kris to claim your prize!

Itty Bitty Pumpkin Treats (revisited)

I’d like to say happy fall y’all. I don’t know which part of the country (or world) you are in, but I hope you are able to enjoy some fall-like weather. Here in South Carolina it was 87 degrees today. In parts of Colorado, I heard it was snowing. What happened to fall? Did Mother Nature forget about it this year?

Well, besides the weather, fall is showing its colors and everything is apples and pumpkins. This is an old post, but I thought I’d re-share because it’s a really cute idea for a fall treat.

These little guys are “Itty Bitty Punkin’ Treats!” They may be tiny but they are pure deliciousness!

Here is what you need:

1 box powdered sugar

1 small jar peanut butter

1/2 stick of butter

red & yellow food coloring

chocolate chips

Mix powdered sugar, peanut butter and softened butter in a bowl just until combined.

Mix red and yellow food coloring with 1/4 cup of water until you get the desired orange.

This was a good job for Little Man #2.

Add the food coloring, a little at a time, to the peanut butter mixture and mix well.

Roll the dough into small teaspoon size balls. Little Man #2 had fun helping me with this.

Use a toothpick to create criss-cross markings across the top of the balls.

Top each ball with a chocolate chip and you have your little punkins!

You can share or save them all for yourself!

ENJOY!

I should note that the first time I posted this recipe I had a lot of emails asking about the bake time. There is no baking!

By the way, forgive the appearance of my blog! Not sure what happened but something removed the buttons on the sidebar and also the design of the blog. Oops! Anyway, a new design is in the works and I can’t wait to reveal!

Pretty Things Thursday #12

It’s Thursday again already and that means it’s time for you to link up your pretties!

Thanks to everyone who linked up! Y’all give me so much great stuff it’s hard to choose! Here are just a couple of my faves from last week!

Check out these Halloween candy test tubes from A Pumpkin & a Princess. Too cute!

This caramel apple munch mix sounds so yummy! Stop by Shaken Together for the recipe.

Check out this clock turned mirror from Pressing On. Very clever upcycle!

Stubbornly Crafty used 2x4s to create some really cute Halloween characters. This mummy was my favorite! Stop by the blog to see the rest.

If you’re looking for a free fall printable, stop over to A Night Owl and grab one!

Thanks again for sharing all your pretties last week! I can’t wait to see what you have for us this week!

Please follow the RULES…

1. Please link YOUR projects, tutorials, tips, etc. that have not already been shared at Pretty Things Thursday.

2. DO NOT link any posts that include giveaways, things you are selling or other link parties.

3. Please put a link (text or button) back to Scissors & Spatulas and Johnny In A Dress somewhere on your blog!

4. Visit other links and leave LOTS of sweet comments!

Georgia Peach Trifle Recipe

Peaches, my second favorite (the first being tomatoes) summer fruit. The original recipe for Georgia Peach Trifle came from an old (2004) issue of Southern Living Magazine. I’ve had it forever, but this is the first time I’ve tried it and it was yummy! I did make a few adjustments however. This version is with my adjustments. Here it is, Georgia Peach Trifle, made with South Carolina peaches!

We are fortunate to have a well-known peach farm smack dab in the middle of our town! And we eat lots of Springs Farm peaches all summer!

Obviously Georgia Peach Trifle calls for peaches. Here are the other ingredients.

1 (3 1/2-ounce) package instant vanilla pudding mix, 2 cups cold milk, 6 large fresh peaches, (peeled and sliced), 3 tablespoons granulated sugar, 1/3 cup bourbon, 1 small loaf pound cake, 1 cup whipping cream, 2 tablespoons powdered sugar, 1/2 cup sliced almonds, toasted

Mix the pudding and 2 cups milk according to package directions. Cover and chill for 5 minutes.

Toss peaches with sugar and bourbon.

Cut pound cake into 1-inch cubes.

Place half of pound cake in bottom of trifle dish.
**Here is where I changed the recipe based on my experience making it the first time. The original tells you to drizzle the bourbon over the cake. However, I found it hard to drizzle such a small amount evenly over all the cake so I ended up adding a little more and it was too strong. It’s not that I don’t like the flavor of bourbon, I actually really like bourbon. But it was a little strong for this dessert. So instead I thought to just mix with the peaches and sugar mentioned above.**