Original post: May 9, 2016 Updated: December 17, 2022
Vegetarian, Quick, Kid Friendly, Freezer friendly
This is my second time participating in the Secret Recipe Club. I got moved to Group B when Group D was disbanded. This month I was assigned to Why I Am Not Skinny. Maxine is originally from South Africa but is currently living in Brussels.
I looked in her recipe index and found several recipes I wanted to try. I finally decided on the 12-minute scones. I waited until yesterday to make the recipe. Life is currently crazy around here. Actually, work is a crazy part of my life. I administered tests during most of April, which sometimes left me exhausted. Then last week, I attended a field trip all five days to a place called Starbase. That experience left me absolutely exhausted at the end of the day. I had decided on two recipes but needed the energy to make one. Ask Hubby – I have not wanted to cook dinner when I get home at night, which is unusual for me.
Sweet and Sour Chicken – I know I have a sweet and sour chicken recipe on I’m Hungry. This recipe is different than my recipe. Again Hubby would have enjoyed this recipe.
As I said, I settled on the 12-minute scones. I have several favorite coffee shops. One of them sells chocolate chunk scones that are a harder consistency. I love them. For a while, I’ve wanted to make my own scones but haven’t made them. The 12-minute scones were a lot softer than the ones I get at Boston Stoker, the coffee shop. I loved the texture.
Maxine’s recipe did not have any add-ins. I adapted the recipe to include Craisins and some cinnamon. Hubby decided to buy a huge bag of Craisins at Sam’s, so I’ve been using them whenever possible.
I finally decided on pumpkin pie crescent rolls for this month’s recipe. The Imaginative One loves pumpkin pie and crescent rolls. I thought this would be a good way for him to have the best of both worlds.
The Wee One loved the pumpkin pie crescent rolls. As soon as I got them out of the oven, he was standing there waiting to try one.
So far it’s been only the Wee One and I who have tried the pumpkin pie crescent rolls. They are going to be served as the dessert for our weekly Sunday dinner. (We didn’t have one last week because I was sick and my mother-in-law had the boys.)
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post. This month there are five Mondays. On the fifth Monday, we have a special themed Secret Recipe Club. This month’s theme is fall or even Thanksgiving dinner recipes.
This month I’ve been assigned to Sid’s Sea Palm Cooking. After exploring her blog, I decided on the Three Bean Salad.
As a child, I remember having three bean salad for different potlucks or holiday meals. So I thought this would be a good salad for the Thanksgiving table.
It’s a frugal side dish because I found the cans of kidney beans and green beans at Aldi’s and the wax beans at Meijers. Funny story when I was in Meijers, a college student stopped me so she could ask me what ingredients were needed for green bean casserole.
You could switch up the beans to your liking. This recipe is a very forgiving recipe.
This is also great for Thanksgiving because you can make it the day before so one less thing to get done on Thanksgiving Day.
Sid’s recipe was originally made for 80 people so I adapted the amount of the dressing for a smaller amount.
Three Bean Salad
Stars of the Recipe:
1 c. white wine vinegar
2 Tbsp. red wine vinegar or apple cider vinegar
1/2 c. sugar
1 Tbsp. celery seed
1 Tbsp. ground mustard
1 (15 oz) can of wax beans, drained and rinsed
1 (15 oz) can of kidney beans, drained and rinsed
1 (15 oz) can of green beans, drained and rinsed
1/2 green pepper, diced (optional)
1/2 red onion, diced (optional)
Combine the salad ingredients in a medium sized bowl. Set aside.
In a medium microwavable bowl, combine the dressing ingredients.
Microwave the dressing ingredients in the microwave for 2 to 3 minutes.
Carefully remove from the microwave.
Stir the dressing.
Pour over the salad ingredients.
Stir until combined.
Allow to marinade for 2 hours to overnight.
Other Recipes from Sid’s Sea Palm Cooking that interested me:
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post the recipe with the photograph of the recipe. August has five Mondays so we are posting a family friendly meal for the fifth Monday.
I’ve decided to join a blogging club called the Secret Recipe Club. Each month, we are given a blog to visit. We are to make one of the recipes from the blog. This month I was selected to visit The Spiffy Cookie.