My mom gave me this recipe and I am surprised I have not put it in this blog yet. Don't make this if you are counting calories, but if you are not counting, it is delicious! Farrelly Favorite!
1 cup bread crumbs or crushed crackers
6 tablespoons margarine or butter, softened
3/4 tsp. pepper
2 small cans mushrooms, drained, optional
8 oz. cream cheese
1 chicken, cooked and shredded
1 stick margarine or butter
3 cans crescent rolls
Combine cream cheese, 6 tbsp. butter, pepper, and mushrooms, if using. Add chicken. Place bread crumbs in a seperate bowl, and melt the stick of butter and place in seperate bowl. Set aside. Open rolls and stretch. Put about 1/4 cup of chicken mixture in center of roll. Fold edges up and pinch to close. Roll the rolls first in melted butter and then in bread crumbs. Put on ungreased cookie sheet. Bake at 375 degrees for 15-20 minutes. Top with chicken gravy and serve with mashed potatoes, if desired.
Monday, November 23, 2009
Spinach Salad
My friend, Callie, made this for us one night at dinner and it is so good! We loved it.
1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms
DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion
Place dressing on salad toss and serve
1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms
DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion
Place dressing on salad toss and serve
Friday, November 20, 2009
Cookies using Cake Mix
1 cake mix (any flavor)
½ cup oil
2 eggs
½ cup chocolate chips (if you are making chocolate chip cookies)
Mix altogether and bake at 350 degrees for 8-10 minutes.
Easy and Yummy!
½ cup oil
2 eggs
½ cup chocolate chips (if you are making chocolate chip cookies)
Mix altogether and bake at 350 degrees for 8-10 minutes.
Easy and Yummy!
Easy Strawberry Shortcake
My friend, Nisha, showed my this recipe. It tastes great, looks beautiful, and takes minutes to make. literally.
1 Angel Food Cake (with Round center)
1 Large Package of Frozen Strawberries (16 oz)
1 Large Container of Cool Whip (16 oz)
Put the cake on a pretty serving tray.
Cut the cake in half (save the top) and scoop out the middle portion of the cake (save everything you have scooped out).
Put frozen strawberries in a bowl and add enough sugar to desired sweetness!
Mash.
Put this into the scooped out area (Saving some to fill the center of the cake).
Put cake top back on.
Fold together:THE The cake you scooped out and about 1 cup of cool whip and remaining strawberries. Fill the center with this. Frost cake with remainder of cool whip.
Done!
1 Angel Food Cake (with Round center)
1 Large Package of Frozen Strawberries (16 oz)
1 Large Container of Cool Whip (16 oz)
Put the cake on a pretty serving tray.
Cut the cake in half (save the top) and scoop out the middle portion of the cake (save everything you have scooped out).
Put frozen strawberries in a bowl and add enough sugar to desired sweetness!
Mash.
Put this into the scooped out area (Saving some to fill the center of the cake).
Put cake top back on.
Fold together:THE The cake you scooped out and about 1 cup of cool whip and remaining strawberries. Fill the center with this. Frost cake with remainder of cool whip.
Done!
Cranberry Salad
Fantastic, and I don't even like cranberries!
1 – 16 oz. bag cranberries (washed)
Grind in vitamix ½ bag at a time with approx. 4 c. water – don’t over grind.
Strain to rid of excess water. Stir in 2 c. sugar and let sit overnight in bowl. In morning, drain again.
Cut up l lb. seedless red grapes
Add 1-1/2 chopped pecans
Add 1c. whipped cream
Mix all together,eat and enjoy. Stores well.
1 – 16 oz. bag cranberries (washed)
Grind in vitamix ½ bag at a time with approx. 4 c. water – don’t over grind.
Strain to rid of excess water. Stir in 2 c. sugar and let sit overnight in bowl. In morning, drain again.
Cut up l lb. seedless red grapes
Add 1-1/2 chopped pecans
Add 1c. whipped cream
Mix all together,eat and enjoy. Stores well.
Pumpkin Torte
Also given to me by Dione in my ward. SO good!
CRUST:
24 crushed graham crackers
1/3 c. sugar
½ c. butter (real)
CREAM CHEESE LAYER:
2 eggs beaten
¾ c. sugar
8 oz. cream cheese
Cooks over crust; bake 20 minutes at 350 degrees
PUMPKIN LAYER:
2c. pumpkin (canned pumpkin – not pie-mix)
3 egg yolks
½ c. sugar
½ c. milk
½ t. salt
1T. cinnamon
¼ c. cold water
1 envelope Knox plain gelatin
Combine crust ingredients and press into a 13"x 9" or 8” x 8” pan (four layers) Beat cream cheese and sugar together. Add eggs and beat again. Pour cream cheese layer over crust and bake at 350 degrees for 20 minutes. Cool.
Cook ingredients in pan with wire whip till boiling (1 to 2 mins, splats.). Remove from heat. Dissolve gelatin in water and stir in pumpkin mix.
Whip three egg whites until stiff then add ¼ c. sugar, fold into pumpkin mixture when cooled.
Pour mixture over cooled baked crust. TOP with ½ pint whipping cream.
CRUST:
24 crushed graham crackers
1/3 c. sugar
½ c. butter (real)
CREAM CHEESE LAYER:
2 eggs beaten
¾ c. sugar
8 oz. cream cheese
Cooks over crust; bake 20 minutes at 350 degrees
PUMPKIN LAYER:
2c. pumpkin (canned pumpkin – not pie-mix)
3 egg yolks
½ c. sugar
½ c. milk
½ t. salt
1T. cinnamon
¼ c. cold water
1 envelope Knox plain gelatin
Combine crust ingredients and press into a 13"x 9" or 8” x 8” pan (four layers) Beat cream cheese and sugar together. Add eggs and beat again. Pour cream cheese layer over crust and bake at 350 degrees for 20 minutes. Cool.
Cook ingredients in pan with wire whip till boiling (1 to 2 mins, splats.). Remove from heat. Dissolve gelatin in water and stir in pumpkin mix.
Whip three egg whites until stiff then add ¼ c. sugar, fold into pumpkin mixture when cooled.
Pour mixture over cooled baked crust. TOP with ½ pint whipping cream.
Dione's Pumpkin Pie
A lady in my ward made this for our friday night craft workshop and it is to die for! Yummy!
1 can (30 oz.) pumpkin pie mix
1 c. sugar
1 can (5 oz.) evaporated milk
3 eggs
2 t. ground cinnamon
½ t. salt
1 pkg. (18-1/4 oz.) yellow cake mix
1 c. butter or margarine, melted
1&1/2 c. chopped pecans
CARMEL SAUCE:
1 c. butter or margarine
2 c. packed brown sugar
1 c. whipping cream
TOPPING:
2 c. whipping cream
3 T. confectioners’ sugar and 1 ½ t. vanilla extract
Line two 9-inch pie plates with waxed paper or parchment paper; coat the paper with nonstick cooking spray. Set aside.
In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350 degrees for 50-60 minutes or until golden brown. Cool for two (2) hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Chill.
In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a mixing bowl, beat cream until foamy. Beat in confectioners’ sugar and vanilla until soft peaks form.
Cut the pie into slices; drizzle with caramel sauce and dollop with topping.
Yield: 2 pies (10 servings each)
1 can (30 oz.) pumpkin pie mix
1 c. sugar
1 can (5 oz.) evaporated milk
3 eggs
2 t. ground cinnamon
½ t. salt
1 pkg. (18-1/4 oz.) yellow cake mix
1 c. butter or margarine, melted
1&1/2 c. chopped pecans
CARMEL SAUCE:
1 c. butter or margarine
2 c. packed brown sugar
1 c. whipping cream
TOPPING:
2 c. whipping cream
3 T. confectioners’ sugar and 1 ½ t. vanilla extract
Line two 9-inch pie plates with waxed paper or parchment paper; coat the paper with nonstick cooking spray. Set aside.
In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350 degrees for 50-60 minutes or until golden brown. Cool for two (2) hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Chill.
In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a mixing bowl, beat cream until foamy. Beat in confectioners’ sugar and vanilla until soft peaks form.
Cut the pie into slices; drizzle with caramel sauce and dollop with topping.
Yield: 2 pies (10 servings each)
Cream Cheese Truffles
Melt in your mouth delicious! And, so easy!
1 (8 oz) pkg. cream cheese, softened
4 ¼ c. powdered sugar, divided
5 oz. unsweetened chocolate, melted and cooled
¼ c. cocoa
¼ c. almonds, toasted and finely chopped
¼ c. coconut flakes, toasted
Beat cream cheese until fluffy. Slowly add 4 cups powdered sugar. Beat until smooth. Add melted chocolate and beat until blended.
Chill for approximately 1 hour. Shape chilled mixture into one inch balls.
Roll some in ¼ c. powdered sugar, some in cocoa, some in nuts and some in coconut.
Store in airtight container in the fridge for up to two weeks.
Makes 6 ½ dozen truffles
1 (8 oz) pkg. cream cheese, softened
4 ¼ c. powdered sugar, divided
5 oz. unsweetened chocolate, melted and cooled
¼ c. cocoa
¼ c. almonds, toasted and finely chopped
¼ c. coconut flakes, toasted
Beat cream cheese until fluffy. Slowly add 4 cups powdered sugar. Beat until smooth. Add melted chocolate and beat until blended.
Chill for approximately 1 hour. Shape chilled mixture into one inch balls.
Roll some in ¼ c. powdered sugar, some in cocoa, some in nuts and some in coconut.
Store in airtight container in the fridge for up to two weeks.
Makes 6 ½ dozen truffles
Pumpkin Bars
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
Rocky Road Ice Cream
My Father in law's favorite ice cream. This recipe is better than store bought.
1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream 1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows
Directions
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream 1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows
Directions
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
BLT Bruschetta
Rachael Ray favorite Recipe
1/2 package bacon, chopped
1 loaf crusty Italian bread
3 ripe avocados
Juice of 1 lemon, divided
Salt and ground pepper
1 large clove garlic, mashed into paste
2 pints heirloom tomato, chopped
4 sprigs tarragon, chopped
1 1/2 cup basil, chopped
3 tablespoons EVOO - Extra Virgin Olive Oil
Yields: 6 servings
Preheat grill or broiler.
Preheat a large skillet over medium-low heat. Add bacon and cook until crispy. Drain on a paper towel-lined plate and reserve.
Slice the bread into slices about an inch thick. Char them on both sides on the grill or under the broiler. Remove and reserve.
In a medium-size mixing bowl, mash up the avocado with the juice of half a lemon, salt, pepper and mashed garlic then spread some avocado mash onto each piece of sliced charred bread.
In another mixing bowl, mix up the chopped tomatoes with the tarragon, basil, salt, pepper, reserved bacon, juice of the remaining half lemon and some EVOO. Top each of the avocado smeared bread slices with some of the tomato, bacon and herb mixture.
1/2 package bacon, chopped
1 loaf crusty Italian bread
3 ripe avocados
Juice of 1 lemon, divided
Salt and ground pepper
1 large clove garlic, mashed into paste
2 pints heirloom tomato, chopped
4 sprigs tarragon, chopped
1 1/2 cup basil, chopped
3 tablespoons EVOO - Extra Virgin Olive Oil
Yields: 6 servings
Preheat grill or broiler.
Preheat a large skillet over medium-low heat. Add bacon and cook until crispy. Drain on a paper towel-lined plate and reserve.
Slice the bread into slices about an inch thick. Char them on both sides on the grill or under the broiler. Remove and reserve.
In a medium-size mixing bowl, mash up the avocado with the juice of half a lemon, salt, pepper and mashed garlic then spread some avocado mash onto each piece of sliced charred bread.
In another mixing bowl, mix up the chopped tomatoes with the tarragon, basil, salt, pepper, reserved bacon, juice of the remaining half lemon and some EVOO. Top each of the avocado smeared bread slices with some of the tomato, bacon and herb mixture.
Broccoli Cheese Chowder
2 bunches (1 lb) broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.
Harvest Hamburger Soup
1 lb. ground beef
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
Monte Cristo Sandwich
Love these! So easy to make.
8 slices french bread or texas toast bread
1 lb. cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil (not Extra virgin olive oil)
Powdered sugar
strawberry jam
top 4 slices of bread with ham, and cheese. Top with other pieces of bread. Makes 4 sandwiches. Beat eggs and add milk. Dip tops and bottoms of sandwiches in egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees until ready to serve. Sprinkle with powder sugar and serve with strawberry jam.
Excellent for Breakfast, lunch or dinner.
8 slices french bread or texas toast bread
1 lb. cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil (not Extra virgin olive oil)
Powdered sugar
strawberry jam
top 4 slices of bread with ham, and cheese. Top with other pieces of bread. Makes 4 sandwiches. Beat eggs and add milk. Dip tops and bottoms of sandwiches in egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees until ready to serve. Sprinkle with powder sugar and serve with strawberry jam.
Excellent for Breakfast, lunch or dinner.
Roasted Salmon or Grilled Salmon with Cucumber Sauce
1 (4 lb.) salmon
2 lemons, sliced
1 onion, sliced
4 sprigs fresh dill weed
1 bunch fresh thyme
1 recipe cucumber sauce(see below)
Place lemon, onion slices, dill and thyme on top of salmon fillet. Line a roasting pan with foil or parchment paper; grease well with cooking spray. Place salmon in roasting pan, cover loosely with foil. Bake at 350 degrees for about 1 hour or until cooked through. serve with cucumber sauce.
I have also bought a wood plank and grilled the salmon on that. We like it grilled more than roasted, but the sauce is what makes it amazing!
Sauce:
1 cup sour cream
1 cup mayo
2 medium cucumbers, peeled, seeded, and cut into very thin slices
1 Tbsp. grated onion
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
Stir together sour cream and mayo. Stir in cucumbers, onion, dill weed, salt and pepper. Refrigerate at least 4 hours before serving.
2 lemons, sliced
1 onion, sliced
4 sprigs fresh dill weed
1 bunch fresh thyme
1 recipe cucumber sauce(see below)
Place lemon, onion slices, dill and thyme on top of salmon fillet. Line a roasting pan with foil or parchment paper; grease well with cooking spray. Place salmon in roasting pan, cover loosely with foil. Bake at 350 degrees for about 1 hour or until cooked through. serve with cucumber sauce.
I have also bought a wood plank and grilled the salmon on that. We like it grilled more than roasted, but the sauce is what makes it amazing!
Sauce:
1 cup sour cream
1 cup mayo
2 medium cucumbers, peeled, seeded, and cut into very thin slices
1 Tbsp. grated onion
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
Stir together sour cream and mayo. Stir in cucumbers, onion, dill weed, salt and pepper. Refrigerate at least 4 hours before serving.
Minestrone Soup
Great with Breadsticks! We love this soup in the Fall.
1 lb. italian pork sausage
4 cups water
2 stalk celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 Tbsp. sugar
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Brown sausage in a large pot. Add remaining ingredients and stir together. Simmer, uncovered, over low heat for at least 1 hour. This soup is best if made a day in advance.
Serves 10 people
1 lb. italian pork sausage
4 cups water
2 stalk celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 Tbsp. sugar
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Brown sausage in a large pot. Add remaining ingredients and stir together. Simmer, uncovered, over low heat for at least 1 hour. This soup is best if made a day in advance.
Serves 10 people
Mixed Green Salad with Raspberry Vinegrette
2 heads romaine lettuce
1/3 bag spring mix
1 cup cran-raisins
1 small container of strawberries
1 cup sugared pecans
Raspberry Vinegrette:
1/3 cup raspberry vinegar
1 cup canola oil
1/2 cup sugar
1/4 tsp. salt
2 tsp. minced white onion (fresh)
1 Tbsp. poppy seeds
In a blender, combine everything but oil and poppy seeds. While blending on low, drizzle oil-very slowly. Remove from blender and stir in poppy seeds.
Hint: Dressing will turn gray if poppy seeds are added in blender.
Serves 15 people
Can be halved
1/3 bag spring mix
1 cup cran-raisins
1 small container of strawberries
1 cup sugared pecans
Raspberry Vinegrette:
1/3 cup raspberry vinegar
1 cup canola oil
1/2 cup sugar
1/4 tsp. salt
2 tsp. minced white onion (fresh)
1 Tbsp. poppy seeds
In a blender, combine everything but oil and poppy seeds. While blending on low, drizzle oil-very slowly. Remove from blender and stir in poppy seeds.
Hint: Dressing will turn gray if poppy seeds are added in blender.
Serves 15 people
Can be halved
Prize Winning Chocolate Chip Cookies
These are seriously one of the best chocolate chip cookies, I have ever had or made. Give it a try, so good!
1 Cup butter
1 Cup dark brown sugar
1 Cup white sugar
2 eggs
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 Cup flour
2 1/2 cup oatmeal (regular, not quick cooking)
1/2 large Hershey chocolate bar
12 oz. chocolate chips
1 1/2 cup chopped nuts (optional)
Mix together butter, both sugars. Add eggs. Stir in salt, baking powder, baking soda, vanilla, and flour.
Use a food processor or blender to blend oatmeal and hershey bar. Blend to a fine powder.
Add oatmeal mixture, chocolate chips and nuts to other mixture.
Place golf ball size cookies about 2 inches apart on an ungreased cookie sheet. Bake at 325 degrees for about 10 to 13 minutes. Do NOT OVERCOOK! Cookies look slightly cracked on top, but not brown when ready. Take them out of ovenand let them sit on the cookie sheet for 2 minutes. Remove and put on cooling rack.
Tip: They should be gooey inside when first removed from oven.
1 Cup butter
1 Cup dark brown sugar
1 Cup white sugar
2 eggs
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 Cup flour
2 1/2 cup oatmeal (regular, not quick cooking)
1/2 large Hershey chocolate bar
12 oz. chocolate chips
1 1/2 cup chopped nuts (optional)
Mix together butter, both sugars. Add eggs. Stir in salt, baking powder, baking soda, vanilla, and flour.
Use a food processor or blender to blend oatmeal and hershey bar. Blend to a fine powder.
Add oatmeal mixture, chocolate chips and nuts to other mixture.
Place golf ball size cookies about 2 inches apart on an ungreased cookie sheet. Bake at 325 degrees for about 10 to 13 minutes. Do NOT OVERCOOK! Cookies look slightly cracked on top, but not brown when ready. Take them out of ovenand let them sit on the cookie sheet for 2 minutes. Remove and put on cooling rack.
Tip: They should be gooey inside when first removed from oven.
The Best Ever Taco Salad
2 lbs. ground beef
2 packages taco seasoning mix
1 1/2 cup water
1 avocado
juice from one lime
1 head of lettuce, shredded
1 can red kidney beans (15 0z), drained
4 roma tomatoes, chopped
1 package Frito corn chips (10 oz)
2 cup cheddar cheese, shredded
Brown ground beef in large skillet. Drain. Stir in taco seasonings and water. Simmer, stirring occasionally. Chop avacado. Squeeze juice of lime over chopped avocado. Place ground beef, avacado, lettuce, kidney beans, tomatoes, cheese and corn chips in seperate bowls. Let each person make their own salad. Dress with cilantro lime dressing (see below)
Cilantro Lime Dressing
1 packet ranch dressing mix (1 oz)
1 cup mayo
1 cup sour cream
1 (3 inch) jalapeno pepper (cut and seeded)
2 Tbsp. chopped onion
1/3 cup chopped ciantro
juice of one lime
Blend all ingredients in a blender and refrigerate overnight.
2 packages taco seasoning mix
1 1/2 cup water
1 avocado
juice from one lime
1 head of lettuce, shredded
1 can red kidney beans (15 0z), drained
4 roma tomatoes, chopped
1 package Frito corn chips (10 oz)
2 cup cheddar cheese, shredded
Brown ground beef in large skillet. Drain. Stir in taco seasonings and water. Simmer, stirring occasionally. Chop avacado. Squeeze juice of lime over chopped avocado. Place ground beef, avacado, lettuce, kidney beans, tomatoes, cheese and corn chips in seperate bowls. Let each person make their own salad. Dress with cilantro lime dressing (see below)
Cilantro Lime Dressing
1 packet ranch dressing mix (1 oz)
1 cup mayo
1 cup sour cream
1 (3 inch) jalapeno pepper (cut and seeded)
2 Tbsp. chopped onion
1/3 cup chopped ciantro
juice of one lime
Blend all ingredients in a blender and refrigerate overnight.
Spinach Salad with Poppy Seed Dressing
1 bag spinach leaves
Romaine lettuce
sliced fresh mushrooms
bacon bits
grated mozarella cheese
purple onion (optional)
jicama (optional)
craisins
caramelized almonds (almond accents toffee flavor brand work well)
Brianna's Poppy Seed Dressing (found at Fry's in the specialty salad dressing section)
Toss all ingredients and dress with the poppy seed dressing right before serving.
Romaine lettuce
sliced fresh mushrooms
bacon bits
grated mozarella cheese
purple onion (optional)
jicama (optional)
craisins
caramelized almonds (almond accents toffee flavor brand work well)
Brianna's Poppy Seed Dressing (found at Fry's in the specialty salad dressing section)
Toss all ingredients and dress with the poppy seed dressing right before serving.
BBQ Chicken Chop Salad
2 boneless skinless chicken breasts
1 cup bbq sauce
Marinate chicken in bbq sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced (recipe will survive if this is not added)
1/2 cup cilantro, chopped
1 (15 oz) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb. Monterey Jack Cheese, grated
Combine chicken in a large bowl with other ingredients and toss. Serve with Ranch Dressing, additional bbq sauce, and crispy corn tortilla chips
1 cup bbq sauce
Marinate chicken in bbq sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced (recipe will survive if this is not added)
1/2 cup cilantro, chopped
1 (15 oz) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb. Monterey Jack Cheese, grated
Combine chicken in a large bowl with other ingredients and toss. Serve with Ranch Dressing, additional bbq sauce, and crispy corn tortilla chips
Chicken Tortilla Soup
2 cups precooked shredded chicken
1 can corn with liquid
1 can black beans
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. cumin
1 can diced green chilies
1 (28 oz) can crushed tomatoes, or blended whole ones
2 cup water
2 to 3 chicken bouillon cubes
Mix all ingredients together in a medium/large pot. Simmer for 10 minutes. Serve with shredded cheese, and corn tortilla chips sprinkled on top. We like sour cream on top too.
1 can corn with liquid
1 can black beans
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. cumin
1 can diced green chilies
1 (28 oz) can crushed tomatoes, or blended whole ones
2 cup water
2 to 3 chicken bouillon cubes
Mix all ingredients together in a medium/large pot. Simmer for 10 minutes. Serve with shredded cheese, and corn tortilla chips sprinkled on top. We like sour cream on top too.
Chicken Corn Chowder
4 Russet potatoes, cubed
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies
Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies
Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.
Black Eyed Pea Salsa
Given to my by a good friend and neighbor of my family, Amy Demke.
5-6 roma tomatoes, cut up
1-2 avocados, cut up
1/2 bag of frozen sweet corn or 1 can
1 can black eyed peas, drained
1 handful cilantro, chopped (add according to taste)
1 bunch green onions, cut up
1 Pkg. Good Season's Italian Dressing, made as directed on package
Mix all ingredients together, refrigerate overnight, and enjoy!
5-6 roma tomatoes, cut up
1-2 avocados, cut up
1/2 bag of frozen sweet corn or 1 can
1 can black eyed peas, drained
1 handful cilantro, chopped (add according to taste)
1 bunch green onions, cut up
1 Pkg. Good Season's Italian Dressing, made as directed on package
Mix all ingredients together, refrigerate overnight, and enjoy!
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