Maryann Salad

Salad:
1 bag baby spinach
1 head romain lettuce, chopped
1 bag frozen peas, thawed
8 boiled eggs, sliced
1 small red onion, sliced
1 lb. bacon, crumbled
8 oz. cheese (cheddar or colby jack), shredded

Dressing:
1c. mayonnaise
1 c. sour cream
Stir to combine

Layer all ingredients in large bowl starting with lettuce and topping with dressing.

Read more...

Roasted Baby Carrots with Chili and citrus glaze

We got this recipe from epicurious and really liked it.  I just used 1.5 small bags of the baby carrots rather than real baby carrots.  I forgot to add the orange peel, but we really liked them just the same.  Leave out the chili so it is not too spicy.
Also, we needed to bake them a lot longer so they were not still crunchy.

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil, divided
• 1 tablespoon unseasoned rice vinegar
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon salt
• 4 bunches baby carrots (about 32), trimmed, peeled
• 2 tablespoons thinly sliced fresh mint
• 1 1/2 teaspoons finely grated orange peel

Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.

Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.

Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Baby-Carrots-with-Chile-Mint-and-Orange-Glaze-357513#ixzz2Lxuf6taV

Read more...

Buffalo Chicken Dip

Recipes don't get much easier than this!

As you can see, I used canned chicken, which made it even easier since I didn't have to take the time to cook any of the chicken. After grating some cheese and measuring my liquids(so.hard.), I cut the cream cheese into cubes...

I layered the ingredients in a small baking dish. I did shredded chicken, hot sauce, ranch, shredded cheese, then cream cheese on top.

Once everything was in the dish I stirred it up a bit, covered it with a lid (my dish had a lid, you can use tinfoil) and baked for 30 minutes at 350° until it's all warm and melty. Give it a good stir then serve it warm with corn chips! We also had veggies with ranch on the side. Mmmmm

Read more...

Lime Rice

In a saucepan, saute:

2 tablespoons butter

1 yellow onion, chopped

4 cloves garlic, minced

In a large pot, bring to boil the following:

6 2/3 cups water

8 teaspoons chicken bullion

1/2 bunch cilantro, chopped

2 teaspoons cumin

2 small cans diced green chiles

1 Tablespoon lime juice

1/2 teaspoon pepper.

Bring to boil, then add 3 cups rice and contents of saucepan (mentioned above). Cover, and bring to boil again. Then turn heat down to lowest setting and let cook for approx. 20 minutes. If needed, add 1/4 cup water while cooking. Fluff with a fork.

Read more...

Baked Zucchini

This is one of those recipes where you just eye the amount of ingredients based on how much you have or want to make. It's easy and so yummy!

Zucchini
Onion
Tomatoes (canned or fresh)
Garlic
Cheese
Salt and Pepper to taste

Sautee the zucchini, garlic and onion until the zucchini is tender. Add tomatoes, sautee a minute or two longer until they are soft. Salt and pepper if needed. Top with cheese and bake at 350° until cheese is melted.

This dish is great as a side for anything. Sometimes we'll use spicy canned tomatoes and use it as fajita vegetables. Enjoy!

Read more...

Purple Cabbage

This is one of my favorite sides from growing up. My mom would always serve it up with grilled pork chops and rice - deeelish.

1 Medium Purple Cabbage, shredded*
4 Slices Bacon, cooked and chopped
1 Apple, peeled and chopped
5 T. Vinegar
5 T. Brown Sugar
Salt & Pepper to taste

- Place shredded cabbage in pan with some of the bacon grease
- Saute over medium heat with lid on stirring occasionally
- Once half cooked and starting to soften, add bacon, apples and salt and pepper to allow flavors to blend
- When cabbage is fully cooked, stir in vinegar and brown sugar (you may want to add more vinegar or brown sugar to perfect the taste to your liking)
- Serve warm and enjoy!

*The cabbage will cook down quite a bit so you don't have to shred it too small.

Read more...

Brocolli Casserole

Broccoli 10 oz. bag or 1 head fresh
1 can of cream of celery soup
1 c. mayonaise
2 c. cheddar cheese

Mix together and put into a 9X13 pan
Crush 1 sleeve of Ritz crackers over the top of the above mixture.
Cut up 1 cube of butter over the top.
Bake at 350° for 30 minutes

Read more...

Crab Won Tons

1 cube cream cheese
1/3-1/2 lb imitation crap finely chopped
4-5 green onions – finely chopped
square wonton wrappers
hot oil for frying

Mix cheese, crab and onion. Scoop about ¼ -1/2 teaspoon into wonton wrapper. Coat edges with water and seal into a triangle. Fry in hot oil. Serve with sweet and sour or hot chili sauce for dipping.

Read more...

Jalapeno Pasta Salad

I got this recipe from my grandma and it's as good as it is easy!



1 can Black Beans (drained and rinsed)
1 bag Frozen Corn (thawed)
1 can Black Olives (sliced or chopped)
1 can Green Chiles
1 Small Onion (chopped)
1 Medium Tomato (chopped)
1 lb. Tri-Color Vegetable Rotini Pasta

and the most important ingredient that makes this recipe absolutely delicious...

1/2 Jar Litehouse Jalapeno Ranch Dressing*



Cook Pasta. Prepare other ingredients. Combine all in bowl. Chill and serve.
Yep - it's really that easy!

*The Jalapeno Ranch can be on the spicy side - so if you don't like spicy mix it half and half with regular Litehouse Ranch and it's just as yummy!

Read more...

Pam's Breadsticks

1 1/3 c. warm water
3 T butter, softened
4 c. bread flour
2 tsp. salt
1/4 c. white sugar
1/4 c. sesame seeds
2 T dry milk powder
2 1/2 tsp. active dry yeast

Preheat oven to 375°

Divide dough into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.

Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool.

Read more...

Poppy Seed Salad & Dressing

Dressing:
2 c. Oil
1 1/2 c. Sugar
2 tsp. Dry Mustard
2 tsp. Salt
2/3 c. Vinegar
3 T. Poppy Seeds
2 T. Onion Juice

Stir together, store in fridge.
Shake before serving


Salad:
1 Head Dark Leaf Lettuce - Shredded
1/2 Bunch Green Onions
11 oz. Can Mandarin Oranges
1/2 c. Toasted Slivered Almonds

Mix together in bowl, add dressing before serving

Read more...

Teriyaki Chicken Salad

Dressing:
½ c. Oil
½ c. Rice vinegar
½ c. Soy Sauce
4 T. Sugar

Salad
1 lb. Pasta (my favorite to use for this recipe is Campanelle)
¼ c. Sesame seeds – toasted in 1 T. oil
2 Chicken breasts – cooked and shredded
2/3 c. Parsley or Cilantro - Chopped
2/3 c. Green onions – Chopped

Whisk oil, vinegar, soy sauce and sugar together until blended
Toss with remaining ingredients
Chill overnight to let flavors blend before serving

Read more...

Pioneer Woman's Baked Macaroni & Cheese

(Recipe taken directly from The Pioneer Woman website - meaning it's delicious)

4 c. dried macaroni
1/4 c. (1/2 stick, 4 tablespoons) butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 lb. cheese, grated
1/2 tsp. salt (more to taste)
1/2 tsp. seasoned salt (more to taste)
1 tsp. ground black pepper
*Optional spices: cayenne pepper, paprika, thyme


Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat.

Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth.
Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350° for 20 to 25 minutes or until bubbly and golden on top.

Read more...