2 head Romaine lettuce
1 can black beans, rinsed
1 can corn or frozen
1 avocado
4 roma tomatoes
3 chicken breasts, cooked, diced
4 green onions
¼ bunch cilatro, remove stems and minced
1 cup cheddar cheese (optional)
Dressing
¾ cup white vinegar
½ cup oil
1 cup sugar
1 tsp salt
1 tsp pepper
Dissolve sugar and salt in vinegar; add oil and pepper
*Use ½ the dressing if only 1 head of lettuce
Tuesday, March 10, 2009
Orange Jello Salad
1 pkg small orange jello
1 pkg small vanilla pudding- cook and serve
1 pkg small tapioca- jell0, cook and serve
3 cups water
8 oz cook whip, thawed
1-2 can mandarin oranges, drained
Boil water. Add to jellos and pudding. Boil for 1 minutes then remove from heat. Cool completely. Pour into a small bowl. Cover with plastic wrap so the plastic is down touching the jello. Place in fridge (I like to do over night, then I don't have to worry about it for dinner the next day) until completely set. Fold in cool whip and mandarin oranges.
**one of the BEST things about this recipe is that it can be changed to different fruits. ie. strawberries/strawberry jello, peaches/peach jello (personal favorite)**
1 pkg small vanilla pudding- cook and serve
1 pkg small tapioca- jell0, cook and serve
3 cups water
8 oz cook whip, thawed
1-2 can mandarin oranges, drained
Boil water. Add to jellos and pudding. Boil for 1 minutes then remove from heat. Cool completely. Pour into a small bowl. Cover with plastic wrap so the plastic is down touching the jello. Place in fridge (I like to do over night, then I don't have to worry about it for dinner the next day) until completely set. Fold in cool whip and mandarin oranges.
**one of the BEST things about this recipe is that it can be changed to different fruits. ie. strawberries/strawberry jello, peaches/peach jello (personal favorite)**
Spinach Salad
2 bags spinach
½ lb mushroom, marinated in dressing
¾ lb swiss cheese
5 strips bacon
small purple onion
Dressing
½ tsp dry mustard
½ cup sugar
½ cup cider vinegar
1 cup oil
1 TBS poppy seeds
1 TBS mined onion
1 tsp salt
½ lb mushroom, marinated in dressing
¾ lb swiss cheese
5 strips bacon
small purple onion
Dressing
½ tsp dry mustard
½ cup sugar
½ cup cider vinegar
1 cup oil
1 TBS poppy seeds
1 TBS mined onion
1 tsp salt
Cooked Caramel Popcorn
2 cups brown sugar
½ cu light corn syrup
2 cubes butter
1 tsp salt
Mix and boil for 2 minutes. Take off heat. Add ½ tsp soda. Pour over 6 quarts of popped corn so its covered. Put on greased cookie sheets. Bake at 200 for 1 hour. Stir every 15 minutes. Cool and eat.
½ cu light corn syrup
2 cubes butter
1 tsp salt
Mix and boil for 2 minutes. Take off heat. Add ½ tsp soda. Pour over 6 quarts of popped corn so its covered. Put on greased cookie sheets. Bake at 200 for 1 hour. Stir every 15 minutes. Cool and eat.
Apple Crisp
8-9 cups sliced apples
3 TBSP sugar
1 TBSP lemon juice
Topping
1 cup flour
1/3 cup sugar
½ tsp cinnamon
½ cup old fashioned oats
1/3 cup brown sugar
½ cup butter
Heat oven to 375. Generously grease 9x13 casserole dish. Mix sliced apples, sugar and lemon juice. Combine topping; add butter, mix until crumbly. Spread topping over apples evenly. Press topping down gently with palm of hand. Bake 45-50 minutes.
Serve with vanilla custard sauce or vanilla ice cream.
3 TBSP sugar
1 TBSP lemon juice
Topping
1 cup flour
1/3 cup sugar
½ tsp cinnamon
½ cup old fashioned oats
1/3 cup brown sugar
½ cup butter
Heat oven to 375. Generously grease 9x13 casserole dish. Mix sliced apples, sugar and lemon juice. Combine topping; add butter, mix until crumbly. Spread topping over apples evenly. Press topping down gently with palm of hand. Bake 45-50 minutes.
Serve with vanilla custard sauce or vanilla ice cream.
Cheese Enchiladas
1/2 cup cottage cheese
1/2 cup shredded cheese
1 small tomato, chopped
2 green onions, chopped
1 tsp chili powder
1/4 tsp salt
1 clove garlic, chopped
4 tortillas
1/2 cup mild taco sauce
shredded cheese for top
Combine cottage cheese, 1/2 cup shredded cheese, tomato, onions, chili powder, salt, and garlic. Spread about 1/3 cup of the cheese mixture into each tortilla. Roll up tortillas and place seam down in a baking dish. Top with taco sauce and cheese. Bake at 375 uncovered for 15-20 minutes or until cheese is melted.
1/2 cup shredded cheese
1 small tomato, chopped
2 green onions, chopped
1 tsp chili powder
1/4 tsp salt
1 clove garlic, chopped
4 tortillas
1/2 cup mild taco sauce
shredded cheese for top
Combine cottage cheese, 1/2 cup shredded cheese, tomato, onions, chili powder, salt, and garlic. Spread about 1/3 cup of the cheese mixture into each tortilla. Roll up tortillas and place seam down in a baking dish. Top with taco sauce and cheese. Bake at 375 uncovered for 15-20 minutes or until cheese is melted.
Scotcheroos
1 cup white karo syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
6 oz milk chocolate chips
6 oz butterscotch chips
Put into saucepan syrup and sugar. Boil for 1 minute, stirring frequently. Remove from heat and add peanut butter. Stir well until mixed and smooth. Pour over rice krispies and stir until evenly coated. Press into a grease 9x13 pan. Melt the chocolate chips and butterscotch chips together in microwave 30 seconds at a time, stirring in between. Spread over rice krispies. Cool before cutting and serving.
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
6 oz milk chocolate chips
6 oz butterscotch chips
Put into saucepan syrup and sugar. Boil for 1 minute, stirring frequently. Remove from heat and add peanut butter. Stir well until mixed and smooth. Pour over rice krispies and stir until evenly coated. Press into a grease 9x13 pan. Melt the chocolate chips and butterscotch chips together in microwave 30 seconds at a time, stirring in between. Spread over rice krispies. Cool before cutting and serving.
Subscribe to:
Posts (Atom)