A MUST have with Salads: Homemade Croutons

EASY EASY EASY! And they MAKE the salad!

• 4 slices of bread
• 1 clove garlic, minced
• 3 tbsp. butter
• salt and pepper
• Parsley flakes

Cut crust off bread and cut into cubes. Melt butter and add garlic. Toss bread into butter mix and stir till bread is coated evenly. Sprinkle with S&P and parsley.
BAKE at 350 for 15 min. Turn once, half way through.

Top on your favorite salad

Olive Garden Salad Dressing

I have tried a few recipes that "claim" the Olive Garden status but THIS one has been the most dead on!

• 1/2 cup mayo
• 1/3 cup veg. oil
• 2 tbsp corn syrup
  
• 2 tbsp. Parmesan cheese
• 2 tbsp. Romano cheese
• 1/4 tsp garlic salt
• 1/2 tsp. Italian seasoning
• 1/2 tsp. parsley flakes
• 1 tbsp. sugar
• 1 tbsp. lemon juice

Mix in a blender and pour over a yummy green salad!
Make this with your homemade croutons, so yummy!!!

Confetti Macaroni Salad

1/2 box or bag elbow macaroni
1 cucumber, chopped
1/2 bag frozen green peas, thawed
1 large tomato, diced
1 cup shredded cheddar cheese
3 sticks mozzarella string cheese, chopped

Dressing:
1 1/2 cups mayonnaise
1-2 tbsp milk
1 tbsp sugar
1-2 tsp garlic salt
1 tsp black pepper

Boil noodles in water until softened and then drain. Place into a large bowl and combine with other ingredients. In a smaller bowl make dressing and then combine with noodles. Coat evenly and refrigerate until ready to serve.

Slow Cooker Baked Beans

1-2 large can store-bought baked beans
1 small can Pork and Beans
1 cup brown sugar
1/2 cup ketchup
3 tsp. Worcestershire sauce
1 tbsp. Honey
5 strips of bacon, cooked and chopped

Place in a crock pot and cook on low 5 hours or on high for 3 hours. EASY and YUMMY. The two best combinations!

Aunt Kay's Amazing Rolls!

This is my Aunt's recipe! They are super easy and I think personally they are the best rolls ever! But that might just be because she is my aunt!
You will need (I am halving the recipe so if you are making them for Thanksgiving, then double it):

• 2 cups warm water (the temperature is important for the yeast to work right so room temp is always best)
• 1 1/2 Tbsp. yeast (the red star brand is her favorite)
• 1/2 tsp. sugar

Mix these ingredients together in a large bowl and wait a few minuets until bubbling then add:

• 1 egg
• 1/2 cup sugar
• 1/2 Tbsp salt
• 1/2 stick of butter (soften)
• 5-6 cups flour (add more as needed)

Knead until all is blended. Bowl should scrape clean, if not it needs more flour. Let rise in bowl for 1 1/2 hours.

Put some flour on the counter and smash dough till even. Cut into circles (I just used a cup) and fold in half on a cookie sheet (use non-stick spray). Let rise for another 1 1/2 hours.

bake at 400 for 10 min.

You can also use this dough for:

• Bread sticks
• pizza dough
• bread

Or a mountain of rolls! ;)

Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning) [I just used the frozen pre-grilled bag of chicken strips, warmed them in the microwave and added seasoning. Worked great!]

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

Dressing:
1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped (I just used the remainder of my red onion)

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

This makes alot of dressing, so I halved mine and it made it the perfect amount.


*This recipe was found here.

Semi-Homemade Warm Mango Salsa

Fast! Easy! And OH, so good!

It's sweet with a kick. Heavenly good... and healthy-ish!
What you need:

• 1 Can drained, sliced mango (I used fresh mangos)
• 1 Can tomatoes with green chilies
• 1 lime cut in 1/2
• S&P
• 2 tbs. fresh cilantro

Combine mangos and tomatoes in a pan over heat. Bring to a boil then add lime juice, S&P, and cilantro to taste. Break up mangos with a spoon so they are consistent in size with tomatoes. Heat over med. heat for 5 more min. Stir occasionally.

I used this with my pork chop recipe and it was so good or even just a yummy treat with some chips!

Cool Ranch Salad

This is one of those recipes that comes from a friend of a friend. My good friend, Corey brought this to a shower and everyone inhaled it. It was sooo yummy. I made it the following Sunday to go with my Mexican menu. I just omitted the chicken when I served it, since I already had meat as a main dish. It is good either way. This one is a MUST try!!



1 green pepper diced
1 yellow pepper diced
1 red pepper diced
diced chicken
1 Can black beans, rinsed and drained
1/2-1 red onion-diced
1 can jolly green giant white shoe peg corn
1 cucumber diced
2-3 limes
1-2 T rice vinegar
lettuce
tomatoes
1 Avocado (optional)
Cheese (Optional)
One bag cool ranch Doritos

Dressing for salad

1 pkg. dry hidden valley ranch
1 cup mayo
1 cup chopped cilantro
2 cloves garlic
3 tomatillos
1/3 cup buttermilk
1/4 t cayenne pepper

Directions:
Mix peppers, onion, cucumber, black beans, and corn. Squeeze limes over the top. Add the rice vinegar and chill. Chop up lettuce and tomatoes,and chicken and mix with the chilled mixture. Serve on the side Avocado, cheese, and Chips.

For the dressing just put all of the ingredients in a blender and blend until smooth.

Garden Fresh Salsa

Mmmm! Nothing like fresh, straight from your very own garden, salsa! (Okay, so I DID have to buy 2 limes and some cilantro, but other than that, it's my very own home-grown goodness!)

The great thing about doing your own salsa is, there is no wrong way to do it. It's pretty much just adding a little of this, a little of that. So, if you don't like the measurements provided, do it your own way. It's your salsa after all. We loved it this way. Not too spicy, but enough of a kick which is perfect for me. Hope you enjoy!!


(15) medium tomatoes
(2) jalapeno peppers, seeds removed
juice from 2 limes
(1) yellow pepper (or green)
(1) green chili
(2) sweet onions (white)
2-3 Tbsp. Cilantro
2 tsp. minced garlic
Salt and Pepper, to taste (We had to add LOTS of salt. Start with approx. 1 tbsp and go from there)



After you're done with all your choppin', throw it all in a big bowl and give it a taste test.
Again, this is all approximate. So do it your own way and you can't go wrong. My husband likes his salsa chunky, so we just chopped his batch. I like mine more pureed, so after we were done choppin' we throw it into a blender. Both ways work great!

This amount of salsa will give you approximately 5 medium sized Kerr jars full. (refer to picture above)

What to do with acorn squash!!!

Cut squash in half

scoop seeds out

In the hollow add:

1 tbsp. butter

1 tsp. honey

1 tbsp. brown sugar

salt and pepper

cook at 375 for one hour on a cookie sheet

SUPER yummy! I even ate it and liked it!!

Posted by: MEG

Cheesy Zucchini

2 large zucchini, sliced
2 cloves garlic, minced
1 tbsp. olive oil
1/2 cup Mozzarella Cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan Cheese

Cook zucchini in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 minutes or until veggies are crisp-tender.

Remove from heat; stir in mozzarella cheese and basil.

Sprinkle with Parmesan Cheese

Cheesy Broccoli Gratin

1 (10-ounce) package frozen broccoli
1 (10.75-ounce) can condensed Cheddar cheese soup
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup Mexican style shredded cheese
2 tablespoons grated Parmesan
2 tablespoons Italian style bread crumbs
1 teaspoon olive oil

Preheat the broiler.
In a microwave-safe bowl, stir to combine broccoli, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap or damp paper towel and microwave on high for 6 minutes.

In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove broccoli from microwave and remove plastic wrap. Place broccoli in a 8x8 baking dish. Spoon bread crumb mixture over broccoli and broil for 1 to 2 minutes until top is golden brown. Serve hot.

http://www.foodnetwork.com/recipes/sandra-lee/cheesy-cauliflower-gratin-recipe/index.html

Shrimp Dip

1 (8 oz.) cream cheese, softened to room temperature

1 pint sour cream

1 can baby shrimp, drained

1 tsp. Nature's Seasoning (opt.)

Bag of potato chips

Whip cream cheese and sour cream together until smooth. Add shrimp and seasonings.

Serve cold.

Easy Mashed Potato Casserole

2 teaspoons butter or margarine
16 medium green onions, sliced (1 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
3 cups hot water
1 cup half-and-half or whole milk
1/4 cup butter or margarine
1 package (7.2 oz) Betty Crocker roasted garlic mashed potatoes (2 pouches)
1 1/2 cups shredded Cheddar cheese (6 oz)

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
2. In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
3. Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover.

4. Bake uncovered about 35 minutes, sprinkle with cheese and then continue cooking 5 minutes, or until cheese is melted.

* This recipe would be great too, if the peppers and onions were omitted.

http://www.bettycrocker.com/

Almond Rice Pilaf

2 tablespoons unsalted butter
1/4 cup finely chopped onion (1/2 a medium onion)
1/3 cup slivered almonds
1 cup uncooked long-grain white rice
2 cups chicken broth (approx. 1 can)
1/4 teaspoon salt
Freshly ground black pepper
Chopped parsley leaves (or 1-2 tbsp. dried flakes)

In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

courtesy of Paula Deen

Green Bean Casserole

I promise this taste better than it looks. When I saw the ingredients to this recipe I thought they were an interesting combination. But, since I have a lot of Rice Chex cereal in food storage, I thought I'd give it a go.... and whattaya know? It actually tasted pretty good!
For those who aren't big veggie lovers, this was a tastier way to go, and EASY!





3 cups Rice Chex cereal
1/3 cup grated Parmesan cheese
3 tbsp. butter or margarine, melted
3/4 cup milk
2 cans cut green beans, drained
1 can Cream of Mushroom soup
1/8 tsp. pepper

-Heat oven to 350*F. In a large Ziploc bag, place cereal, cheese and butter. Seal bag and shake gently to coat evenly; set aside.
-In ungreased 1 1/2 quart casserole dish, mix beans, soup and pepper. Top with cereal mixture.
-Bake about 20 minutes or until beans are hot and topping is light golden brown.

Emeril's Red Potatoes

3/4 pound small red potatoes, quartered

1 1/2- 2 tsp. minced garlic

1/2 cup heavy cream

2 tbsp. butter

salt and pepper

green onion for garnish (optional)

In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender- do not overcook or potatoes will be watery. Drain well, return to pan with potatoes to low heat and shake to dry. Mix in garlic, cream, butter and salt and pepper to taste. Mash together with potato masher until ingredients are combined but potatoes are still a little lumpy.

Oven Roasted Potatoes

6-8 small red potatoes

olive oil

1 packet Lipton Onion Soup

extra seasonings if desired

Chop potatoes into 1 inch pieces and place in 2 quart baking dish. Sprinkle with olive oil until lightly covered. (Approx. 1/4 cup) Sprinkle with soup packet and bake in a 425* preheated oven for about 25 minutes, stirring half way through cooking time.

Brown Sugar Glazed Carrots

12 oz. bag ready-to-eat baby carrots

1/3 cup packed brown sugar

2 tbsp. butter

1/2 tsp. salt

1/2 tsp. grated orange peel (optional)

~In a saucepan heat 1 inch of water to boiling. Add the carrots. Heat to boiling; reduce heat. Simmer uncovered 6-9 minutes or until crisp-tender; drain and set aside.

~In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.

~Stir in carrots and reduce heat to low. Cook until carrots are glazed and hot; approximately 3 minutes.

Banana Cream Pie Salad

This one is for all of you that like EASY!!

1 box JELLO instant banana cream pudding

Graham cracker crumbs ( you can buy these in box)

Cool whip

bananas

make your jello pudding and let set up for an hour or so. Then layer banana pudding, bananas, cool whip and then graham cracker crumbs. Can do one layer of each or several layers. Easy and yummy!!

BY: MEG