Tony just calls them noodles. The rest of us are more ed-e-cated call them pasta now. Whatever...my sister Kelleen (there are no in-laws for me) gave me this recipe awhile back and I really loved it. In fact I was too cheap to buy the box so I kinda tweaked it to my own and it turned out great anyway...surprise!!! You'll probably be getting a lot of salads and desserts from me until the fall....then I get into the hot stuff. But with Sharon on my tail I don't think it's going to be any contest...I hate veggies...there I said it!! I hate them. But I cook them and will work with them. Just don't like eating them. Sorry folks but that's who I am...;0)
Well here's something you'll like for this summer and actually anytime.
Happy Eating!!!!
Chicken Pasta Salad
From: Kelleen Meeuwsen
1 box Betty Crocker Suddenly Salad Classic
1/2 cup poppy seed dressing ( I used Newmans)
1 1/2 cup diced chicken
1/2 cup halved red grapes
1/2 cup sliced celery
1/4 cup slivered almonds
Cook pasta, drain and rinse with cold water.
Stir together seasoning mix and dressing
Add pasta and remaining ingredients.
Serve immediately or refrigerate and serve later
This is what I ended up doing....;0)
2 - 12 oz bags veggie pasta
1 pkg good season dry italian mix
1 bottle poppy seed dressing
2-3 cups diced chicken**
1 to 2 cups grape halves...red or green
1 cup diced celery ( I had some peppers and red onions on hand and put them in)
1/2 cup of slivered almonds or other nuts of choice.
(Yes, Sharon you can use pecans if you like!!)
Cook Pasta per directions, drain and rinse with cool water
Add all remaining ingredients except dressing mix (I usually add that last)
**If you have vegetarians, then leave the meat out.
Lots of ways to play with it. If you're not crazy about the dressing then use something else that you like better.
I used this for one of my Staff lunches and they ate it up like a swarm of locusts. But then, what do guys do? Eat...right??
Enjoy and have a safe 4th of July!!!!
Wednesday, June 30, 2010
Did you miss me???
Nothing hits an old lady hard like the good old flu and then when it comes to thinking of food I just can't deal. Luckily I'm feeling better and hope to be back to my old nasty self soon. I have so many recipes I've been reeling in for the 4th and such so guess I'll have to get them together and pick a few to share....
My girls are (a little bit) into cooking too. So maybe I can tweak their brains a bit. We love Pioneer Woman and she has an awesome Asian Noodle salad that's a hit at this Meeuwsen family gatherings. Kellie makes it all the time. And of course I love my Martha (so, she's a criminal, at least she's rich and famous too!!). Ina Garten has a Flag Cake I made a few years ago and am tempted to make it for this year if I can get up the energy. It's sooooo good.!!! Now my tummy's actually growling again...I'd better behave for a bit. I'll get back to you guys later...
Happy Eating!!
My girls are (a little bit) into cooking too. So maybe I can tweak their brains a bit. We love Pioneer Woman and she has an awesome Asian Noodle salad that's a hit at this Meeuwsen family gatherings. Kellie makes it all the time. And of course I love my Martha (so, she's a criminal, at least she's rich and famous too!!). Ina Garten has a Flag Cake I made a few years ago and am tempted to make it for this year if I can get up the energy. It's sooooo good.!!! Now my tummy's actually growling again...I'd better behave for a bit. I'll get back to you guys later...
Happy Eating!!
Thursday, June 24, 2010
A few veggies here and there...dessert style
I'm back...I had to come into the office and of course found the dessert pile I try and organize..I never really do. It just keeps getting bigger and bigger. One of these days... Am still waiting for Sue to send me a couple cake recipes and while I do that I'll just put this one down for all of you to enjoy...it's really a great recipe and makes a large cake. But then when do I ever do anything small??? Can't help it...it's in the genes people.
Just a short note...I'm sure some of you have noticed that I never mention sifting or hand mixing. (Forgive me Ina and Martha but I hate both, but when I remember... I do it) But so far I've never had any problems.
I learned to bake from my Grandma who never worried about it. She always told me it slows down the process and she always wanted to get the goodies baked as soon as she could because someone was always screaming to eat them. She had 9 children and hundreds of grandkids so I can understand why that was a priority. Never knew kids who didn't eat the dough or lick the beaters in my day. Now they don't recommend that. But hey, I'm still alive and kicking so guess it didn't hurt any.
And I have electric appliances that cost a lot of money...I believe in using them until they burn up, then I can buy bigger and better ones. Someday ;0)
Happy Eating....
Carrot Cake
Preheat oven to 350, bake for 45 to 50 minutes
3 cups flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups oil (veg or canola)
1 tsp vanilla
2 cups packed shredded carrots
2 cups chopped nuts (optional and any kind you prefer)
1 can (20 oz) crushed pineapple w/juice
In large bowl mix flour, sugar, soda, cinnamon and salt. Stir together with whip on spoon.
In smaller bowl mix eggs slightly, then add oil, vanilla, carrots and pineapple
Mix on low until just combined. ( I use my electric mixer for everything)
Scrape to the bottom with spatula to make sure you get all the ingredients mixed together.
Pour into two round 10 inch pans or a 9x13 pan.
Remove cakes from pans if you use rounds and let cook on racks, otherwise leave it in the other and let cool.
Cream Cheese Frosting:
1 - 8 oz brick cream cheese
1 stick butter
1 Tbsp lemon juice (real or bottled)
1 1/2 tsp vanilla
3 to 4 cups powdered sugar (depends on how thick you like your frosting babe!!!
I added a "little bit" of milk to thin it. Not much. Just so it's nice and creamy...yum
Frost when completely cooled and eat fast!!! It's a real winner.
Just a short note...I'm sure some of you have noticed that I never mention sifting or hand mixing. (Forgive me Ina and Martha but I hate both, but when I remember... I do it) But so far I've never had any problems.
I learned to bake from my Grandma who never worried about it. She always told me it slows down the process and she always wanted to get the goodies baked as soon as she could because someone was always screaming to eat them. She had 9 children and hundreds of grandkids so I can understand why that was a priority. Never knew kids who didn't eat the dough or lick the beaters in my day. Now they don't recommend that. But hey, I'm still alive and kicking so guess it didn't hurt any.
And I have electric appliances that cost a lot of money...I believe in using them until they burn up, then I can buy bigger and better ones. Someday ;0)
Happy Eating....
Carrot Cake
Preheat oven to 350, bake for 45 to 50 minutes
3 cups flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups oil (veg or canola)
1 tsp vanilla
2 cups packed shredded carrots
2 cups chopped nuts (optional and any kind you prefer)
1 can (20 oz) crushed pineapple w/juice
In large bowl mix flour, sugar, soda, cinnamon and salt. Stir together with whip on spoon.
In smaller bowl mix eggs slightly, then add oil, vanilla, carrots and pineapple
Mix on low until just combined. ( I use my electric mixer for everything)
Scrape to the bottom with spatula to make sure you get all the ingredients mixed together.
Pour into two round 10 inch pans or a 9x13 pan.
Remove cakes from pans if you use rounds and let cook on racks, otherwise leave it in the other and let cool.
Cream Cheese Frosting:
1 - 8 oz brick cream cheese
1 stick butter
1 Tbsp lemon juice (real or bottled)
1 1/2 tsp vanilla
3 to 4 cups powdered sugar (depends on how thick you like your frosting babe!!!
I added a "little bit" of milk to thin it. Not much. Just so it's nice and creamy...yum
Frost when completely cooled and eat fast!!! It's a real winner.
It's a bright new morning....get the hell out of bed!!!!
While I'm wondering why this day is even here I have already cleaned up the kitchen..somewhat. Put in two loads of laundry and folded one. But the rest of the house looks normal. In other words, messy as hell and I don't really care. But after delicious bowl of cheerios I'm still hungry for something sweet. Guess I'll put the Cinnamon Roll recipe up for all of you to make and eat. I love this....it's kind of a tradition on Christmas eve day. When all is winding down and nothing else to do. I deliver to my family so they can wake up early on Christmas morning and have warm rolls (don't forget the butter) for breakfast. But....it also is my therapy when I'm having a really crappy day...that's the bad one because I "double the double" recipe and go crazy. But haven't heard too many complaints either. This is "almost" a Roy recipe. It's similar to Rita VDM's recipe she has in the file. I find life is good when you bake!!!
Happy eating my friends...;0)
Cinnamon Rolls Bake at 350 for 10-12 minutes
I use my large stainless steel bowl and my strongest whip..oh did I tell you I love whips! ;0)
(I usually half this recipe for a normal batch)
4 eggs
2 Tbsp salt
1 cup sugar
1 cup dry milk
1 1/2 cup oil
Separate bowl:
6 Tbsp dry yeast
1 1/2 tsp sugar
6 Warm (almost hot) water
Allow to stand until yeast begins to rise. Blend into egg mixture
Add flour (up to 12 cups or so) until too thick to stir.
Now give up the whip and get your hands dirty girl....
Turn out onto a floured surface and knead until smooth and elastic**
Clean out the bowl a bit and spray with pan spray or oil it well (Spray top of dough also)
If you're in a hurry...turn your oven on low for a couple minutes and then turn it off. Let the dough raise inside...WATCH IT CAREFULLY!! I usually do my filling and icing and by that time it's double the size and ready.
When ready to work, divide into four sections (I don't always follow directions but hey, do what you want ;0)
Flour surface and roll out into rectangles. I like mine thick so they make big rolls. But you be the judge.
Spread softened butter over dough and sprinkle with cinnamon/sugar mixture. I use Brown sugar and cinnamon. Just my preference.
You can add raisins and nuts if you like also.
Roll into logs and cut and put into greased pans. I put 8 to 12 in each 9 x13 pan. But again, it's whatever you like. I've been know to go nuts (yes, I wasn't born this way) and use every pan in the house. If you want to give them away buy some foil pans at the dollar store. They work great and the rolls bake really well in them. No dishwashing afterwards either!!
Let the rolls rise to double and put in oven to bake.
I use a buttercream, cream cheese or just a plain pwd sugar/milk icing on mine. Any of these are great!!!
*Note...If you like sticky buns then you can put butter, brown sugar or nuts in the pan (melt it first in the oven). Then when they're done just turn them over onto a rack and watch the goo flow all over the place.
Hope you like this one...
Happy eating my friends...;0)
Cinnamon Rolls Bake at 350 for 10-12 minutes
I use my large stainless steel bowl and my strongest whip..oh did I tell you I love whips! ;0)
(I usually half this recipe for a normal batch)
4 eggs
2 Tbsp salt
1 cup sugar
1 cup dry milk
1 1/2 cup oil
Separate bowl:
6 Tbsp dry yeast
1 1/2 tsp sugar
6 Warm (almost hot) water
Allow to stand until yeast begins to rise. Blend into egg mixture
Add flour (up to 12 cups or so) until too thick to stir.
Now give up the whip and get your hands dirty girl....
Turn out onto a floured surface and knead until smooth and elastic**
Clean out the bowl a bit and spray with pan spray or oil it well (Spray top of dough also)
If you're in a hurry...turn your oven on low for a couple minutes and then turn it off. Let the dough raise inside...WATCH IT CAREFULLY!! I usually do my filling and icing and by that time it's double the size and ready.
When ready to work, divide into four sections (I don't always follow directions but hey, do what you want ;0)
Flour surface and roll out into rectangles. I like mine thick so they make big rolls. But you be the judge.
Spread softened butter over dough and sprinkle with cinnamon/sugar mixture. I use Brown sugar and cinnamon. Just my preference.
You can add raisins and nuts if you like also.
Roll into logs and cut and put into greased pans. I put 8 to 12 in each 9 x13 pan. But again, it's whatever you like. I've been know to go nuts (yes, I wasn't born this way) and use every pan in the house. If you want to give them away buy some foil pans at the dollar store. They work great and the rolls bake really well in them. No dishwashing afterwards either!!
Let the rolls rise to double and put in oven to bake.
I use a buttercream, cream cheese or just a plain pwd sugar/milk icing on mine. Any of these are great!!!
*Note...If you like sticky buns then you can put butter, brown sugar or nuts in the pan (melt it first in the oven). Then when they're done just turn them over onto a rack and watch the goo flow all over the place.
Hope you like this one...
Wednesday, June 23, 2010
St Francis Recipes...
Someone asked me for the Roy dressing recipe today...I was thinking about that and just love it when Kelleen and I have to make almost 50 batches of the damned stuff every year for the Steak and Ham dinner. But as I chewed a bit on that I remembered I have the whole file of recipes from the lunch program from the beginning.
Darlene used to help Berniece Rowley cook for the kids. Everything was from scratch...the rolls, real butter and maple bars....oh to die for. I'll bring them in one by one. Don't want to overload anyones brain. These recipes aren't for the faint of heart....Enjoy
Vinegrette Dressing (Roy style)
1 can tomato soup **
1 cup sugar
1 cup veg oil
3/4 cup cider vinegar ( I have used the white in a pinch)
1 Tbsp Worchester sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Mix all in blender for a couple minutes or until creamy. Store in closed container. Preferably in fridge.
** Mary Ann Trout told me she used tomato sauce instead of soup because of the gluten content. It really isn't much difference either way. And the sauce is cheaper too.
Darlene used to help Berniece Rowley cook for the kids. Everything was from scratch...the rolls, real butter and maple bars....oh to die for. I'll bring them in one by one. Don't want to overload anyones brain. These recipes aren't for the faint of heart....Enjoy
Vinegrette Dressing (Roy style)
1 can tomato soup **
1 cup sugar
1 cup veg oil
3/4 cup cider vinegar ( I have used the white in a pinch)
1 Tbsp Worchester sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Mix all in blender for a couple minutes or until creamy. Store in closed container. Preferably in fridge.
** Mary Ann Trout told me she used tomato sauce instead of soup because of the gluten content. It really isn't much difference either way. And the sauce is cheaper too.
Tuesday, June 22, 2010
Family favorites
I was trying to think of what the family really liked....my Mom was really good at making up dips and snacks so we could eat like pigs before dinner and then wonder why we felt like crap when we were so full we couldn't even roll out of the dining area to die peacefully...and then it came to me...Shrimp Dip. I'm going to put an official name to it too!!! It's not for those who have a shellfish allergy, you'll just have to watch and whine on the side while the rest of us eat it all up...
Ilene's Shrimp Dip
1 pint sour cream
1 8 oz brick of cream cheese
1 package of ranch dip mix (any brand)
1 small can shrimp (drain half of juice out or use all if you like)
(hint*** you can use "real fresh shrimp if you like also. Or....you can use clams, or any other seafood you like)
This batch is only a tad bit too small for our family so we always double it. ;0)
I mix this up with a hand mixer. Put into the fridge to chill and then eat with crackers, chips or your whatever your heart desires. I only make this on holidays because we really get sick eating it. Like I mean every day for each meal.
Chili Dip
1 can chili w/o beans
1 8 oz cream cheese
chopped jalapeno's (a little for you whimps or a lot for you stud muffins)
chopped onion (your choice)
Put into crock pot and let cook on high until it's all blended together. About 3 hrs or so. I usually start it in the microwave until it get soft and then put it in the pot. Serve with Tortilla chips and enjoy.
**Note....I times the recipes by 4 for a full pot. Really!!!!
Ham and Cheese Roll
1 can Underwood deviled Ham
1 8 ox cream cheese
1 cup shredded cheddar (you can mix and match your tastes as you like)
a couple dashes of tabasco
Mix all together and roll into a log or ball. Then chop nuts of your choice and roll it onto that. Wrap in plastic wrap and let chill.
But I have just put it in a bowl when I'm short on time and mix it late. Makes a great spread.
These are just a few of our favorites. Hope you enjoy them.
Ilene's Shrimp Dip
1 pint sour cream
1 8 oz brick of cream cheese
1 package of ranch dip mix (any brand)
1 small can shrimp (drain half of juice out or use all if you like)
(hint*** you can use "real fresh shrimp if you like also. Or....you can use clams, or any other seafood you like)
This batch is only a tad bit too small for our family so we always double it. ;0)
I mix this up with a hand mixer. Put into the fridge to chill and then eat with crackers, chips or your whatever your heart desires. I only make this on holidays because we really get sick eating it. Like I mean every day for each meal.
Chili Dip
1 can chili w/o beans
1 8 oz cream cheese
chopped jalapeno's (a little for you whimps or a lot for you stud muffins)
chopped onion (your choice)
Put into crock pot and let cook on high until it's all blended together. About 3 hrs or so. I usually start it in the microwave until it get soft and then put it in the pot. Serve with Tortilla chips and enjoy.
**Note....I times the recipes by 4 for a full pot. Really!!!!
Ham and Cheese Roll
1 can Underwood deviled Ham
1 8 ox cream cheese
1 cup shredded cheddar (you can mix and match your tastes as you like)
a couple dashes of tabasco
Mix all together and roll into a log or ball. Then chop nuts of your choice and roll it onto that. Wrap in plastic wrap and let chill.
But I have just put it in a bowl when I'm short on time and mix it late. Makes a great spread.
These are just a few of our favorites. Hope you enjoy them.
One of those days.....
As I'm sitting here eating a disgusting dish of cheese nachos...(it's not what I had hoped it would be) I wonder if somehow I could come up with something good for dinner tomorrow. Alas I have an invite out. Each day I say I'm going to get something done and it never happens. Today was a crappy day with my Dad so it's really hard for me to try and focus on food. Although I seem to eat enough to keep me from dissolving in a natural disaster. All of you "little, petite people" watch out, because in a disaster I have enough meat on my bones to keep me alive for quite sometime. You'll just wither away and wonder why you weren't born like me. :0)
Have to get the crock pot out and have the family do some french dips I guess. They do like that I know. And nothing makes a farm boy happier than beef.
When Kellie was in College I bought her a crockpot and a cookbook "Fix it and Forget it". It actually is a great book. Has some really good recipes and one of her roomies was amazed that "real" chili didn't come from a can. Maybe in a pinch the beans do but the rest is easy as pie. That reminds me Sharon...I'm going to conquer that pie crust yet!!
Now what to fix to go with the beef??? Can't seem to think right now but I'm sure something will come to mind...I'm done rattling for now...Happy eating!!!
Have to get the crock pot out and have the family do some french dips I guess. They do like that I know. And nothing makes a farm boy happier than beef.
When Kellie was in College I bought her a crockpot and a cookbook "Fix it and Forget it". It actually is a great book. Has some really good recipes and one of her roomies was amazed that "real" chili didn't come from a can. Maybe in a pinch the beans do but the rest is easy as pie. That reminds me Sharon...I'm going to conquer that pie crust yet!!
Now what to fix to go with the beef??? Can't seem to think right now but I'm sure something will come to mind...I'm done rattling for now...Happy eating!!!
Monday, June 21, 2010
Texas Sheet Cake
I know many of you must have made this at one time or the other and have different variations to use...this is one I use.
Texas Sheet Cake
In small sauce pan bring to boil:
2 cubes of butter
1 cup water
6 Tbsp cocoa
Add to the following:
2 cups flour
1/2 tsp salt
1/2 cup sour cream
2 cups sugar
2 eggs
1 tsp baking soda
Mix well...I mix the dry ingredients up a bit before adding the hot mix...don't want to cook the eggs.
Pour into and jelly roll pan and bake for 20 to 25 minutes at 350
Frosting: This goes on as soon as the cake is out of the oven..yum!!
1 stick butter
6 Tbsp cocoa
6 Tbsp Milk (I like evaporated but you can use almost any kind*** you prefer)
Bring to a boil and add 1 box (about 4 cups) powdered sugar, 1 tsp vanilla and some chopped pecans or other nuts of choice. We like it without the nuts.
Pour over the cake as soon as you get it out and let set for just a bit. It's great with ice cream or just eating with the girlfriends and wine!!
**Note - I usually add another "half" to the recipe and bake it in one of my bigger pans. It's about 12x18 and works great. Leave the icing the same though or it'll run all over the place. Well that might be a good thing though. ;0)
Texas Sheet Cake
In small sauce pan bring to boil:
2 cubes of butter
1 cup water
6 Tbsp cocoa
Add to the following:
2 cups flour
1/2 tsp salt
1/2 cup sour cream
2 cups sugar
2 eggs
1 tsp baking soda
Mix well...I mix the dry ingredients up a bit before adding the hot mix...don't want to cook the eggs.
Pour into and jelly roll pan and bake for 20 to 25 minutes at 350
Frosting: This goes on as soon as the cake is out of the oven..yum!!
1 stick butter
6 Tbsp cocoa
6 Tbsp Milk (I like evaporated but you can use almost any kind*** you prefer)
Bring to a boil and add 1 box (about 4 cups) powdered sugar, 1 tsp vanilla and some chopped pecans or other nuts of choice. We like it without the nuts.
Pour over the cake as soon as you get it out and let set for just a bit. It's great with ice cream or just eating with the girlfriends and wine!!
**Note - I usually add another "half" to the recipe and bake it in one of my bigger pans. It's about 12x18 and works great. Leave the icing the same though or it'll run all over the place. Well that might be a good thing though. ;0)
Bonding with the family...
I spent Saturday helping Kellie get our invites put together. What happened to just printing and stuffing?? Guess everything looks better with a ribbon around it now. As I sit here writing the cat is watching me and waiting to step in front of the monitor for more attention...story of my life.
I had great plans to go through piles this summer and paint. and then also relax. Not going to happen apparently.
For some reason I am craving something chocolate...oh, by the way, all of you knew I'm a chocoholic...right???
Well I have another recipe for a cake to die for. Guess I'll have to pull it out of the box for all of you. And I'll have to check out the competition at Bitchin Vittles to see what she has on her blog. She's always trying to impress us isn't she??? It runs in the family....;0) Happy eating....
I had great plans to go through piles this summer and paint. and then also relax. Not going to happen apparently.
For some reason I am craving something chocolate...oh, by the way, all of you knew I'm a chocoholic...right???
Well I have another recipe for a cake to die for. Guess I'll have to pull it out of the box for all of you. And I'll have to check out the competition at Bitchin Vittles to see what she has on her blog. She's always trying to impress us isn't she??? It runs in the family....;0) Happy eating....
Saturday, June 19, 2010
Chocolate Crunch Brownies (aka; Panda PoopP
1 cup butter
7 oz jar marshmallow creme
2 cups sugar
1 cup peanut butter
2 cups chocolate chips
4 eggs
3 cups rice krispies
6 Tbsp cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
1 cup butter
7 oz jar marshmallow creme
2 cups sugar
1 cup peanut butter
2 cups chocolate chips
4 eggs
3 cups rice krispies
6 Tbsp cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
- Cream butter and sugar...add eggs
- Stir in cocoa, flour, vanilla and salt
- spread into a greased 9x13 pan
- Bake at 350 for 25 minutes or until done
- Cool and then spread marshmallow creme over brownies
- In samll pan, melt peanut butter, choc chips over low heat...stirring constantly
- remove from heat and stir in cereal
- spread over marshmallow layer
- Chill until firm and store in fridge
Well since the "Bitchin Vittles" is already up and running I guess I need to get my chubby butt in gear and add something fun and exciting to this blog I've created.
Sharon was talking about Funky Food and I always consider Comfort Foods my lifeline.
I grew up on the very basics...Tony isn't too keen on them but Erin does like my Hamburger Gravy and Tater Tot Casserole. Oh and lets not forget the Hamburger Goo I got from my sister-in-law. When I feel mean and bitter I make all of them and enjoy every bite. The rest of the fam has to fend for themselves. ;0).
And I don't have time to watch TV (but Walter can get me one if he likes) and besides the kitchen is too small...I don't have much counter space...yet. Waiting for my sugar daddy to come along and take care of that. The current one is running out of money and energy. But I have to keep him for a little while longer.
Have a few goodies to pass on to you guys so keep checking in...
Sharon was talking about Funky Food and I always consider Comfort Foods my lifeline.
I grew up on the very basics...Tony isn't too keen on them but Erin does like my Hamburger Gravy and Tater Tot Casserole. Oh and lets not forget the Hamburger Goo I got from my sister-in-law. When I feel mean and bitter I make all of them and enjoy every bite. The rest of the fam has to fend for themselves. ;0).
And I don't have time to watch TV (but Walter can get me one if he likes) and besides the kitchen is too small...I don't have much counter space...yet. Waiting for my sugar daddy to come along and take care of that. The current one is running out of money and energy. But I have to keep him for a little while longer.
Have a few goodies to pass on to you guys so keep checking in...
Broccoli Salad
4 cups raw Broc (chopped into florets)
1 cup green onions-chopped
1 cup toasted sliced almonds
...2 cups chopped green apples
1/2 lb bacon...cooked crispy and chopped (I actually use a whole package)
1 cup chopped celery
Dressing:
1 1/2 cup Mayonnaise
1 1/2 TBSP cider vinegar
1/2 cup sugar
1/2 cup dried cranberries or raisins
Stir in dressing ingredients and let set for at least 30 minutes or until cranberries/raisins plump up. I have made this over night too and it's fine.
In large bowl combine the rest of the salad
Add Dressing last right before serving. Serve this cold...
Hope you enjoy this one!!
Friday, June 18, 2010
It's confusing but I'll manage...
My daughter Kellie got me into this mess so now I have to figure out how to clean it up. Be patient and by the time this weekend is over I hope to have a handle on this.
I love to cook, swap recipes and eat. Not necessarily in that order but am getting pretty hungry reading all the food ideas that are swarming through FB.
Hope all of you have a great summer and keep blogging this way so I don't get cranky!!!
Love ya all...Denice
I love to cook, swap recipes and eat. Not necessarily in that order but am getting pretty hungry reading all the food ideas that are swarming through FB.
Hope all of you have a great summer and keep blogging this way so I don't get cranky!!!
Love ya all...Denice
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