I am anti jello salads. They are desserts not salads and refuse to make them in general. Except for this recipe due to the amount of fruit in it. However if I am truly honest with myself, this is a dessert too.
2 pkgs. raspberry gelatin
2 c. boiling water
1 can. (8 oz) crushed pineapple, drained & reserve juice (I use a large can)
1 1/2 cup raspberries, strawberries or blueberries whatever you can get your hands on
3-4 med. bananas smashed
1/2 chopped pecans
Dissolve gelatin in water. With reserve juice add enough water to measure 1 cup; stir into gelatin mixture. Stir pineapple, berries, bananas, and pecans. Pour into 13x9 dish. cover and refrigerate until firm.
Frosting (this is what makes this a dessert)
1 pkg cream cheese (8 oz), softened
1 c. sour cream
1/2 c sugar (I use less so it is not so desserty)
Beat cream cheese, sour cream, and sugar til smooth. Spread over firm gelatin. cover and refrigerate until serving.
Thursday, July 31, 2008
Winter Green Salad
1/4 c. chopped pecans
2 T. sugar
In a small frying pan on medium heat cook and stir until sugar melts and is a light tan color. Cool on foil.
Romain, Spinach, Red and Green lettuce mix
Grapes- cut lengthwise
Pomegranate- cut in half and break get seeds
3 kiwis- peel and sliced and cut in fourths
Mix and add cooled pecans
Dressing:
1/4 c. oil
2 T. apple cider vinegar
2 T. sugar
1/2 t. salt
Whisk and Chill. Toss with salad right before serving. This recipe is requested often!
2 T. sugar
In a small frying pan on medium heat cook and stir until sugar melts and is a light tan color. Cool on foil.
Romain, Spinach, Red and Green lettuce mix
Grapes- cut lengthwise
Pomegranate- cut in half and break get seeds
3 kiwis- peel and sliced and cut in fourths
Mix and add cooled pecans
Dressing:
1/4 c. oil
2 T. apple cider vinegar
2 T. sugar
1/2 t. salt
Whisk and Chill. Toss with salad right before serving. This recipe is requested often!
Chicken Rice Salad
1- 6 oz. pkg. Uncle Ben's Long Grain & Wild rice- cooked directed
2 c. cooked chicken chopped
1/2 c. celery chopped
1/2 c red bell pepper (I use green but if you are freak about color red is better)
1/2 c. sliced fresh mushrooms
1/2 c. sliced green onion (OK I do not put onions in my salad)
1 tomatoe diced
1/4 c. toasted almonds sliced
Combine in salad bowl.
Dressing:
1/2 c. salad dressing (or use Mayo and add a small amount of mustard and sugar)
1/3 c. sour cream
1/2 t. salt
1/8 t. marjoram
1/8 t. white pepper
Combine dressing ingredients. Toss onto salad right before serving (actually I don't bother to wait and it is just fine).
2 c. cooked chicken chopped
1/2 c. celery chopped
1/2 c red bell pepper (I use green but if you are freak about color red is better)
1/2 c. sliced fresh mushrooms
1/2 c. sliced green onion (OK I do not put onions in my salad)
1 tomatoe diced
1/4 c. toasted almonds sliced
Combine in salad bowl.
Dressing:
1/2 c. salad dressing (or use Mayo and add a small amount of mustard and sugar)
1/3 c. sour cream
1/2 t. salt
1/8 t. marjoram
1/8 t. white pepper
Combine dressing ingredients. Toss onto salad right before serving (actually I don't bother to wait and it is just fine).
Chicken Salad
I got this treasure from Rochelle Poulson, a good friend in Arizona. I thought I could not find it and almost went into a panic because I LOVE LOVE LOVE this recipe. When I found it I thought I have to post this on my blog and then I will never lose it again.
3 1/2 c cooked, diced chicken (you can use the canned chicken, I buy it at Costco or Sam's)
3 boiled eggs, diced
1 c. chopped celery (about 2 sticks)
2 T. parsley (can be dry)
3 T. finely chopped onion
1 1/2 c mayo (I actually use way less)
1- 20 oz. can crushed pineapple (drained)
1/2 c. chopped slivered roasted almonds
Purple grapes sliced
salt & pepper to taste
Mix all together. Serve on rolls or croissants. Be ready to hand out the recipe!
3 1/2 c cooked, diced chicken (you can use the canned chicken, I buy it at Costco or Sam's)
3 boiled eggs, diced
1 c. chopped celery (about 2 sticks)
2 T. parsley (can be dry)
3 T. finely chopped onion
1 1/2 c mayo (I actually use way less)
1- 20 oz. can crushed pineapple (drained)
1/2 c. chopped slivered roasted almonds
Purple grapes sliced
salt & pepper to taste
Mix all together. Serve on rolls or croissants. Be ready to hand out the recipe!
Wednesday, July 30, 2008
Chicken Caesar Pasta
16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing (whatever)
1 Tbsp. crushed garlic
1 Tbsp. olive oil1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped
Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing (whatever)
1 Tbsp. crushed garlic
1 Tbsp. olive oil1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped
Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).
Garlic Shrimp Linguine
1 lb. uncooked linguine
3 Tbsp. butter
2 Tbsp. olive oil
6 Tbsp. cooking white wine (you can use White Grape Juice or Apple Juice)
1/3 c. heavy whipping cream
4 tsp. grated Parmesan cheese
6 cloves garlic, minced
3 tsp. chopped fresh parsleysalt & pepper to taste
1 lb. medium shrimp, peeled & deveined
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain. Meanwhile, in a large saucepan, melt butter over medium low heat; add wine, cheese, olive oil, garlic, parsley, and salt & pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently. Increase heat to medium high and add shrimp to skillet; cook for a few minutes or until shrimp begins to turn pink (do not overcook). Add whipping cream. Serve portions of pasta topped with shrimp & sauce. Garnish with parmesan cheese (we prefer shredded over grated for garnishing) and fresh parsley, if desired.
3 Tbsp. butter
2 Tbsp. olive oil
6 Tbsp. cooking white wine (you can use White Grape Juice or Apple Juice)
1/3 c. heavy whipping cream
4 tsp. grated Parmesan cheese
6 cloves garlic, minced
3 tsp. chopped fresh parsleysalt & pepper to taste
1 lb. medium shrimp, peeled & deveined
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain. Meanwhile, in a large saucepan, melt butter over medium low heat; add wine, cheese, olive oil, garlic, parsley, and salt & pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently. Increase heat to medium high and add shrimp to skillet; cook for a few minutes or until shrimp begins to turn pink (do not overcook). Add whipping cream. Serve portions of pasta topped with shrimp & sauce. Garnish with parmesan cheese (we prefer shredded over grated for garnishing) and fresh parsley, if desired.
Corn & Abocado Salsa
1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix
Mix together all ingredients and chill overnight.
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix
Mix together all ingredients and chill overnight.
O'Henry's
1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don't chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips
Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan. Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator. Remove and cut into 1-inch squares.
1 c. sugar
1 c. peanuts (I got unsalted and I don't chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips
Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan. Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator. Remove and cut into 1-inch squares.
Greenies
1/4 c. oil
1 box white cake mix
2 eggs
1 1/4 c. water
1 sm. box vanilla instant pudding
2 t. mint flavoring
Mix for 2 minutes, until lumps are gone.
6 oz. chocolate chips
Add. Bake 30-40 minutes @ 350.
1 box white cake mix
2 eggs
1 1/4 c. water
1 sm. box vanilla instant pudding
2 t. mint flavoring
Mix for 2 minutes, until lumps are gone.
6 oz. chocolate chips
Add. Bake 30-40 minutes @ 350.
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