Rainbow Fruit Salad

This is a Family Favorite and made every Thanksgiving
and other family gatherings

Rainbow Fruit Salad

Servings: 4 - 6
Ingredients:
1 pound fresh strawberries, quartered
12 ounces fresh blueberries
4 kiwis, peeled and diced
2 mangoes, diced
2 bananas, sliced
2 tablespoons honey
1 lime, juiced

Directions
Place sliced fruits in a large salad bowl.
In a small bowl mix honey and lime juice
Pour syrup over the fruit and mix
Serve with Coconut cream if desired

Coconut Cream
Refrigerate the coconut cream ( in the can )
overnight. When ready to make the cream,
drain off any water that's in the can.
I use my kitchenaid mixer but you can use a hand held mixer
I put the kitchenaid bowl and Whisk attachement into the freezer
until very cold , before making the cream.
1 can (15-oz) coconut cream, cold
2-3 tbsp confectioner sugar
1/2 tsp vanilla extract (optional)
Add all ingredients into cold chilled bowl

mix on low and gradually increase the speed.
scraping the bowl as needed.
Mix until peaks form and hold their shape
Keep the cream refrigerated until ready to serve.
serve in dollops per serving bowl.
I do not mix the cream into the fruit salad.
Enjoy ~ Jen

Jen's Cabbage Stir-Fry

Jens Cabbage Stir-Fry

This is a simple delicious recipe
Ingredients :
Cooking oil to coat bottom of your pan
I used half head of a medium sized green cabbage
1/2 peeled grated carrot
One large onion sliced and then cut into 1/4
3 cheddar sausage links sliced into bite size pieces,
Not the breakfast sausage.
2 tsp. Fresh minced garlic
Ground pepper to taste
I did not add salt as the noodle package has it in there.
One package flavored yokisoba noodles.
Can usually find those in produce area
Follow directions on noodle package after the stir-fry is done
I just added the 1/2 cup water, then flavor packet directly to
the stir-fry and stirred it in.
Then added the noodles breaking them Apart with a fork in the stir-fry.
Then add a couple cups or so of fresh spinach.
Stir in and put lid on to let spinach wilt.

Directions: Chop cabbage in slices then chop to desired pieces.
Shred peeled carrot.
Heat a wok or skillet. I used a cast iron skillet.
Let pan heat before adding the veggies.
Add cabbage to heated pan and shredded carrots, and onion.
Stir to incorporate the oil throughout
let cook a few minutes and stir again, repeating the process so the cabbage don't burn.
Then add the minced garlic , ground pepper,
Then add the sausage, I used cheddar sausage links
And only used 3 of the 6 for 1/2 head of cabbage.
Stir in and put lid on to soften the cabbage.
When the cabbage is done to your liking, add the fresh spinach,
Put lid on to wilt down the spinach.
Then prepare the noodles according to package directions .
Follow the instructions for the flavor packet and prepared noodles
I posted in the ingredients.
Thats it, and if you like pineapple, you can add some chucks.
You can also add shrimp instead of sausage if desired.
Enjoy ~ Jen

Red Potato Salad

Red Potato Salad

Ingrediants:
8 Regular size Red Potatoes , Skins left on
1 Cup+ Mayonnaise
1 Tablespoon Mustard
2 - 4 Large Sweet Pickles ~ More if needed
Cubed into small pieces
3 to 4 Hard Boiled eggs
1/4 cup to 1/2 cup chopped red onion
1 teaspoon salt
1/2 teaspoon black ground pepper
6 Cooked crumbled cooled bacon if desired
Garnish with sliced green onions ~ Optional

Directions:
In a large saucepan cover potatoes with water,
Bring to a boil, reduce heat to medium until fork tender
about 28 minutes.
Once the potatoes are done, drain off water,
and put back in pan to cool.
Boil eggs while potatoes are boiling
drain eggs and rinse in cold water
put un-cracked cooked eggs in a bowl of cold water
until ready to use, so they don't continue to cook.
In a large mixing bowl , add the chopped pickles, onions and mayonnaise,
salt and pepper and any other seasonings you want to add.
like garlic powder. 1 to 2 Tablespoons Tarragon is also good in potato salad.
Add in the chopped eggs and cooled crumbled bacon
in the mayonnaise mixture and stir well.
Cut each potato after they have cooled, into bite sized pieces
and place in mixing bowl, gently mix until well coated.
Put in refrigerator until chilled completely.