Debbie's Famous Winter Salad

1 head romaine washed, torn and spun

1 head red leaf lettuce washed, torn and spun

2 apples washed, cored and diced ( Gala or Fuji are best)

1 pear washed, cored and cubed

4 oz. craisins

4oz. sugared, toasted almonds*

Dressing

1/4 c. sugar 1 tsp. dry mustard

1 tsp. salt 1/3 c. cider vinegar

3/4 c. canola oil 1 T poppy seeds

2 tsp onion (sweet) finely chopped

Put in a jar or tightly sealed plastic container, shake or mix vigorously. Toss with salad ingredients.

* Toasted, sugared almonds. Place 4 oz. sliced or slivered almonds in a frying pan. Sprinkle 3 T. sugar over nuts. Heat on medium-high until toasted and sugar carmelizes, stirring often. remove from heat and cool. (WARNING: DO NOT WALK AWAY, OR THEY WILL BURN I KNOW FROM EXPERIENCE!)

We love this salad around the holidays. But I'll make it any time. It's just so good.

Blueberry Salsa Salad

2 c. fresh blueberries

1 red apple, diced

1 large navel orange,peeled and chopped

1 pkg spring salad mix, or 1 head romaine

1/4 - 1/2 c. crumbled blue cheese

Dressing

2 Tbsp vidella or sweet onion finely chopped,

2 Tbsp cilantro,

1/4 c. red wine vinegar,

3Tbsp apple juice,

2Tbsp sugar,

2 Tbsp olive oil,

1/4 tsp. salt.

Mix in blender or food processor.

Toss together and enjoy.

Calico salad

1-2 carrots peeled and diced 1 can corn, drained

1 Cucumber peeled and diced 1/4 c. green onion sliced

2 c. spinach washed and torn (optional) 1/4 lb. french feta, crumbled

Dressing

1/2 c. oil 1 T. Dijon mustard

1 tsp. dill weed 1 tsp salt

1/4 c. white wine vinegar fresh ground pepper to taste

1/8 tsp garlic powder

Combine all ingredients. Add dressing and serve.

This is especially on those hot summer days.

No-White Coleslaw

1/2 medium cabbage thinley sliced

or 1 package coleslaw

1/4-1/2 red onion sliced thin

1-2 carrots peeled and grated

1 green pepper sliced thin

2/3 C. red wine vinegar

1/3 C. salad oil

1/4 C. sugar

1 tsp salt

1/4 tsp pepper

Place veggies in a bowl, toss lightly. Add dressing, toss to coat. Coleslaw will shrink, drain before serving or use a slotted spoon.

Double Chocolate Chip Cookies

1 chocolate cake mix

1/2 cup flour

1/2 cup melted butter or oil

2 eggs beaten

1 cup chocolate chips

1/2 cup chopped nuts, optional

Preheat oven to 375 degrees. Mix eggs and butter or oil. Add dry ingredients and mix all together well. Drop onto lightly greased cookie sheet (silpat) and bake 9-11 minutes.

This is the first time I've tried a cake-mix cookie. My family gobbled them up.

Pineapple Chicken

6 chicken breasts

salt and pepper to taste

1 package onion soup mix

1 16 ounce jar apricot pineapple preserves

1 bottle Russian dressing

1 can chunk pineapple, drained

Preheat oven to 350 degrees. Arrange chicken breasts in a large baking dish (I flattened mine first with a meat mallet.) Season with salt and pepper. In a separate bowl mix remaining ingredients and pour over chicken. (I had pineapple rings, so I just arranged a can on top). Bake uncovered 45-60 minutes or till at least 160 degrees internal temperature.

This makes a lot of sauce, so I suggest serving it with rice. This was a dish everyone really liked. The kids ate it right up. Enjoy!

Candied Chicken

6 chicken breasts

Sauce:
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce

Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!

Pesto Bruschetta on Toasted Garlic Crostini

Make these for your next party. Or for your midnight indulgence. Don't be afraid. You will thank me. Your guests will thank me....err...you. And when you invite me over, I'll give you a hug and a kiss. Really I will. Just make sure everyone eats one (or inevitably several of them!) so that you can all have garlic breath together. Stephanie, I will forever be grateful to you for introducing me to such divine yumminess! Mmmmmmmm.....

Pesto Bruschetta on Toasted Garlic Crostini

Pesto Ingredients:

2 cups fresh basil leaves

2 large minced garlic cloves

1/2 cup freshly grated Parmesan cheese

2 T freshly grated Pecorio Romano Cheese (Or I just used the Kraft Parmesan/Romano mix in the green container for both of these....so sue me. It was still delish!)

1/4 cup pine nuts

1/2 cup extra virgin olive oil

kosher salt and fresh cracked pepper

Additional Ingredients

1-2 baguette sliced at a 45-degree angle about 1/2 inch thick (I'd say 2...there's enough pesto and once your guests figure out how fabulous they are, you'll be glad you did!)

1/4 cup extra-virgin olive oil

2 cloves of garlic, sliced lengthwise

1 basket grape tomatoes

Preparation:

Combine basil, garlic, Parmesan, Pecorio, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and freshly cracked pepper.

Prepartion:

Preheat oven to 400 degrees. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.

While bread crisps, make pesto and half cherry tomatoes lengthwise.

Top crostini with pesto spread and cherry tomato slice.

Cheese Fondue

A must have at our house at least once a month. A dinner my kids gobble up.

2 loaves French bread cut into cubes

1/2 lb. Swiss or Emmenthallar cheese, shredded

1/2 lb. Gruyere or smoked swiss, shredded

2 T. cornstarch

1/2 tsp dry mustard

pinch nutmeg

Combine above ingredients in a bowl so the dry ingredients are evenly mixed throughout the cheese.

1 garlic clove peeled and crushed

1 cup white wine, apple juice or white grape juice

Combine in a fondue pot and set on medium low; if using wine, the alcohol will burn out. When liquid is bubbly, slowly add the cheese mixture one handful at a time. Keep stirring and add more cheese till all is incorporated. Turn pot down to WARM. Serve with bread cubes and enjoy.

We usually add a nice big green salad with tomatoes and cucumbers to round out the meal.

look ma, I cooked fish

Telapia with lemon and garlic:

-telapia, rinsed and patted dry with paper towel

-lemon juice

-1 tablespoon melted butter

-garlic

-parsley

-pepper

-parmesan

--put rinsed and dried telapia on a foil covered pan, that has been sprayed with Pam. Put lemon juice on whole fish, then melted butter, then sprinkle parsley.pepper.and garlic on top. cook at 375* for 30 minutes and no longer. When you take it out of the oven it should break apart with a fork really easily. Sprinkle some parmesan on top for finishing touch and squeeze a little bit more lemon on top for some extra zing!

{i have never cooked fish in my life, let alone enjoyed it. This is a really summery fun recipe}

parmesan chicken

this meal is super duper easy. and the clean up is lovely. 

-chicken breast

-butter{melted}

-saltine crackers

-salt/pepper

-parmesan

-First you soak the chicken in the butter, until well soaked and seeped in..just a tad. {we added some of our own herbs to the butter mixture and salt and pepper}

-Then, you crush the saltines in a bag, until broken down. and dip each piece of chicken in mixture until coated.

-put on tin foil covered pan and sprinkle {i doused them} with parmesan cheese.

-put in oven for 30 minutes. at 350 degrees

We put with marinara sauce/ranch. you can put it with the classic pasta dish as well. it's easy and fun. good luck. :D

Easter Egg Nests

1 stick butter
4 cups mini marshmallows
4 1/2- 5 cups All-Bran or Fiber One cereal

Melt butter and marshmallows. Add to cereal in a large bowl. Stir well till combined. When cool enough to handle form into "nests" for your Easter Eggs. Spray hands often with Pam. It kinda stuck to wax paper, but lifted right off my silpat. I would say Pam the wax paper and you should be alright. Makes about 4-6 nests depending on size.

Key Lime Pie

1 tablespoon grated lime zest
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.


Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

DIRECTIONS
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Cafe Rio Pulled Pork Salad (KSL)

Thanks Mom!

Sweet Pork

Ingredients:
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa
1 cup packed brown sugar

(I've also seen this using a can of Coke and 1 cup brown sugar, which was very good, but I think I would like the salsa one too)

Method:
Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.


Cilantro-Lime Rice

Ingredients:
1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

Method:
In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.


Creamy Tomatillo Salad Dressing

Ingredients:
1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro

Method:
Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.