TheTreeHouse Recipe Book

[BookWhore]

Thanks to the idea of member @needygirlx one of our themed days is a potluck that brought on the idea of a cook book so with that in mind I bring you...
This will be recipes shared by current members from around the world so I wouldn't be suprised if we have many regional favorites. With that being said lets keep all comments to recipies posted and if you have anything to say about any of them make them in a whole new post instead to keep this one clear of all clutter.

 

[Patchez]

Sausage balls -

One pound breakfast sausage, 4 cups shredded cheese, 2 cups of Bisquick biscuit mix.

Put everything in a big bowl and mix it together (hands work best) until it's fully combined. Roll into balls about the size of a plum and put them on a cookie sheet. Bake at 350 (American temperature) for 15 to 20 minutes or until golden brown

 

[needygirlx]

Pumpkin/butternut squash salad -

Prepare and cut pumpkin (I use butternut squash) into bite sized pieces, tossing them in a mix of olive oil, honey, whole grain mustard (these three measured out roughly evenly) and black pepper. Roast till cooked through.

Prepare your salad, I like to use a mix of baby spinach and rocket, cherry tomatoes, feta, and cubed canned beetroot. I recommend toasting some pine nuts lightly in a pan too to add.

For a dressing, I measure out some Dijon mustard and olive oil in equal parts, and add about half the amount of honey, adding black pepper as well. Mix these ingredients together until they’re well combined.

Once your pumpkin/squash has finished cooking and cooled enough, add it into the salad with your dressing and toss everything together. I really like making this salad to serve during a warm Christmas lunch.

 

[BookWhore]

Ok first thing to know about me is I'm from Tx. Home of some of the best BBQ around. Well any good BBQ would be nowhere without a good potato salad. This is my own peronal recipe but be forewarned everything is to taste depending on how many heads you are feeding so without further ado...



Ingredients:
Bag of russet potatoes
favorite brand of mayo
favorite yellow mustard
dill relish (some use sweet but I hate sweet relish)
chopped onions (I hate raw onions though I do chop some and set a bowl to the side so those who do like them can add it as they please)
chopped jalapeño for some spice
Chopped banana peppers for a little sweet
Eggs about half as many as people you are feeding but with a few extra just in case when you get to the end you feel it needs more (I usually do)



First figure out how many heads will be there and do double that amount in potatoes. Peel them if prefered and chop them. I actually boil my eggs in the same pot.

Place them in a pot of hot salted boiling water and boil them till they are fork tender.

Remove from heat once done and drain putting the eggs to the side.

Peel and mash the eggs

Mash the potatoes to desired consistency.

If you haven't yet dice all your veggies. No specific amounts this is all to taste. Some like more relish others dont.

Mix your eggs and veggies in with the potatoes

Add atleast enough mayo to make it all stick. Some like more some like just that much. I tend to like a bit more.

Add the mustard till you get just the right amount of that twangy bite you like.
 
Add salt and pepper if you like.

Taste again and adjust as necessary. Adding more of whatever you feel it needs.

Enjoy!!!!!