2 bunches raw broccoli, cut in small pieces
1 medium onion (red or sweet) chopped
10-12 slices bacon, fried and crumbled
1 cup shredded cheddar
Dressing:
1 cup mayonaisse
2 Tbsp wine vinegar
1/2 cup sugar
Mix everything together and let it marinate in the refrigerator for 1-2 hours.
*Note: I never made any promises about helping you lose weight. ;) This salad stays yummy for left overs the next day.
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter (don't substitute)
1 large egg
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 to 2 cups chocolate chips
1. Heat oven to 375 F.
2. Mix sugars, butter, egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Tip: Mix the dough with a wooden spoon, not with an electric mixer. They'll be bumpier if you stir by hand!
3. Place dough in small balls in ungreased cookie sheet.
4. Bake 8-10 minutes or until light brown. Cool slightly and remove from cookie sheet. Cool on wire rack.
*More Tips: Don't melt your butter all the way before mixing it with the other ingredients. Also, leaving the dough in the fridge for a few minutes before baking. And, my last tip: for some unknown reason, my first batch almost never turns out "perfect"....so why not make that first batch small (a test batch) while the rest of the dough is chilling in the fridge.
2 cups cooked, chopped chicken
1 can great northern beans (or another variety of beans)
4 oz of cream cheese (half a package)
1 Tbsp chopped green onion
2 Tbsp pesto sauce
2 tsp Italian seasoning
2 Tbsp milk
salt and pepper to taste
1/2 cup crushed croutons
2 packages refrigerated crescent rolls
1/4 cup melted butter or margarine (I used a lot less)
Mix all ingredients except for crouton crumbs, crescent rolls, and butter in a medium mixing bowl. Unroll tube of crescent rolls. Each can contains 8 triangles. Press two triangles together so that you have 4 rectangles (per can). Place about 1/4 cup of the mixture on each rectangle, fold dough over filling, and pinch edges to seal. Brush melted butter on each pocket and then coat with crouton crumbs. Place pockets on a baking sheet and bake at 350 F for 20 minutes or until golden brown.
Note: I found this recipe in a freezer meal cook book and changed it around a lot. If you want to freeze this meal to make ahead, simply freeze the chicken mixture in a freezer bag. Store the crescent rolls in the fridge until ready to use.
My friend, Karen, shared this recipe with me last year, and it quickly became one of my favorites. These are the kinds of muffins that you eat for breakfast AND dessert. So delicious! Last night, when I mentioned that I wanted to use the slightly bruised apples to make some bread, KitKat said, "Ooh! Can we make apple OATMEAL muffins?" I compared a few recipes and decided that it was safe to substitute a cup of the flour with a cup of regular oatmeal. They were delicious!
1 Tbsp butter
1 medium green bell pepper, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
¾ cup sliced green onions (about 7)
3 cups water
¾ lb new potatoes, cut into chunks (about 2 ½ cups)
1 Tbsp chopped fresh or 1 tsp dried thyme leaves
½ tsp salt
1 cup half-and-half
1/8 tsp pepper
2 cans (15 oz each) creamed-style corn
1. Melt butter in Duth oven/pot over medium heat. Cook bell peppers and onions in butter 3 minutes, stirring occasionally.
2. Stir in water, potatoes, thyme, and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes, or until potatoes are tender.
3. Stir in remaining ingredients. Cook until hot (do not boil).
My husband recently requested that I whip up some authentic(ish) borshch for an International Night dinner at church. We compared recipes until he found one that looked right. It turned out great! Even KitKat said, "It might look scary, but it smells and tastes great!"
Warning: Prepare to be red....
-1/2 lbs Beef on Bone (I left out the beef)
-10-12 cups cold water
-1 teaspoon salt
-1 yellow onions (chopped)
-2 medium beets (cut into thin strips)
-1 medium carrot (cut into thin strips)
-1 medium potato (diced) --I used extra potatoes
-1/2 cup thinly sliced celery
-1/2 diced strings beans
-2-3 cups shredded cabbage
-3/4 cup strained tomatoes
-1/2 clove garlic crushed
-chopped dill
-50 grams sallow (pork fat--found in the pork section of the local grocery store's meat dept)
-1/2 cup sour cream
1. Cover meat with cold water, add 1 tsp salt, bring to a boil slowly (skim foam--yum yum!).
2. Cover, simmer for 1 hour on low heat
3. Fry beets in oil for 3 to 5 minutes, add to broth.
4. Pan fry carrots, potatos, celery, green beans: add to soup continue cooking for ten minutes.
5. Add cabbage, cook til tender (do not over cook).
6. Stir in tomatoes and garlic.
7. Season to taste with salt and pepper bring to soft boil.
8. Garnish with dill.
9. Add pork fat to soup, place in oven for ten minutes.
10. Ladle into bowls, add a dollop of sour cream & serve.
These are absolutely heavenly!
1 box plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal
1/2 cup packed light brown sugar
2 large eggs
1 tsp ground cinnamon
2 cups fresh blueberries (I used the frozen ones that I picked back in June)
1/2 cup granulated sugar
1. Heat oven to 350.
2. Place the cake mix, butter, brown sugar, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1- 1 1/2 minutes. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture into an ungreased 9x13 pan. Press down evenly so the crust reaches all the sides.
3. For the filling, mix the blueberries and the granulated sugar in a small bowl. Pour the blueberries evenly over the crust. Scatter clumps of the reserved topping over the berries. Place pan in oven.
4. Bake for 40-45 minutes, until light brown and bubbling. Cool before cutting into bars.
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