2 1/2 c. boiling water
1 LRG strawberry jello
1 can Mandarin oranges
1 8 oz cream cheese
1 12 oz cool whip
1/2 c. chopped pecans
Boil the water and mix with the jello until dissolved. Place in fridge for 30 minutes to one hour or until syrup consistency. Meanwhile open Mandarin oranges, drain, and set aside. Mix cream cheese and cool whip together. Chop pecans and set aside. When jello is ready, combine all ingredients and mix well. Chill at least 4 hours or overnight.
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Tuesday, May 24, 2011
Sunday, February 13, 2011
Broccoli Salad
3 c. Broccoli with stems cut off
2 c. red grapes
1 small read onion sliced
Marinade:
2/3 c. Mayo
1/3 c. Sugar
2 tsp apple cider vinegar
1/2 lb bacon, cooked and crumbled
1 c. cashews
1 c. green or golden raisins
Mix Broccoli, red grapes, and red onion in a salad bowl. Mix marinade and pour over broccoli/ grape mixture and let set either over night or at least for 3 hours. Right before serving, add the remaining 3 ingredients.
2 c. red grapes
1 small read onion sliced
Marinade:
2/3 c. Mayo
1/3 c. Sugar
2 tsp apple cider vinegar
1/2 lb bacon, cooked and crumbled
1 c. cashews
1 c. green or golden raisins
Mix Broccoli, red grapes, and red onion in a salad bowl. Mix marinade and pour over broccoli/ grape mixture and let set either over night or at least for 3 hours. Right before serving, add the remaining 3 ingredients.
Saturday, February 5, 2011
Tracy's Layered Salad
1 head lettuce or 1 bag salad
1 small red onion, chopped
1 small head cauliflower, chopped
1 1/2 -2 c. Mayo (Depends on how much lettuce)
1/3 c. sugar
1 c. shredded Parmesan cheese
1/2 lb bacon, crumbled
Layer in order given. Refrigerate at least for a couple of hours. Mix right before serving.
1 small red onion, chopped
1 small head cauliflower, chopped
1 1/2 -2 c. Mayo (Depends on how much lettuce)
1/3 c. sugar
1 c. shredded Parmesan cheese
1/2 lb bacon, crumbled
Layer in order given. Refrigerate at least for a couple of hours. Mix right before serving.
Sunday, January 23, 2011
Hot Artichoke Dip
I thought with Super Bowl Sunday coming up we needed to have this yummy dip on the blog. It was given to me by a coworker and is a hit wherever I take it! Enjoy!
Hot Artichoke Dip
1 can artichokes (drain and chop)
1 C grated Parmesan cheese
8 oz. cream cheese at room temp.
1/4 C Mayo
1 can chopped Green Chilies
Mix and bake at 350' for 30 minutes.
Serve with corn chips or bread!
Hot Artichoke Dip
1 can artichokes (drain and chop)
1 C grated Parmesan cheese
8 oz. cream cheese at room temp.
1/4 C Mayo
1 can chopped Green Chilies
Mix and bake at 350' for 30 minutes.
Serve with corn chips or bread!
Sunday, November 14, 2010
Bow-Tie Spinach Salad
No cranberries, but Craisins are close right?
Bow-Tie Spinach Salad
2 cups cooked chicken
1 box Bow-tie Pasta, cooked & drained
1/2 bunch green onion, chopped
3 oz Craisins
1/4 cup slivered almonds OR honey-roasted sunflower seeds
2 cans mandarin oranges, drained
1 bag baby leaf spinach
Dressing:
1 cup vegetable oil
2/3 cup rice wine vinegar
2/3 cup teriyaki sauce
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
Mix ingredients for dressing. Mix together chicken, pasta, and green onions. Pour 1/2 dressing over and let marinate. When you're ready to eat add everything else and mix. Usually there is enough dressing on that I don't use the other 1/2 , but some people like to add more on.
Bow-Tie Spinach Salad
2 cups cooked chicken
1 box Bow-tie Pasta, cooked & drained
1/2 bunch green onion, chopped
3 oz Craisins
1/4 cup slivered almonds OR honey-roasted sunflower seeds
2 cans mandarin oranges, drained
1 bag baby leaf spinach
Dressing:
1 cup vegetable oil
2/3 cup rice wine vinegar
2/3 cup teriyaki sauce
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
Mix ingredients for dressing. Mix together chicken, pasta, and green onions. Pour 1/2 dressing over and let marinate. When you're ready to eat add everything else and mix. Usually there is enough dressing on that I don't use the other 1/2 , but some people like to add more on.
Friday, November 5, 2010
Apple & Cranberry Jello Salad Recipe
8 yellow delicious apples
1 bag fresh cranberries
2 cups sugar
1 can drained, crushed pineapple
2 boxes strawberry jello
1 box cranberry jello
2 1/2 c. hot water
Grind the cranberries with the apples and set aside. You can use a food processor to chop the fruit fairly fine but maintain it in a chunky state.
Dissolve the sugar and jello in water in a pan over a medium heat. Remove from heat and add the fruit. Transfer to a serving bowl and chill for five hours or overnight. Serve chilled.
* I made this last year and it was delicious as a side or as a sauce for the turkey.
Adapted from www.jellorecipes.net
1 bag fresh cranberries
2 cups sugar
1 can drained, crushed pineapple
2 boxes strawberry jello
1 box cranberry jello
2 1/2 c. hot water
Grind the cranberries with the apples and set aside. You can use a food processor to chop the fruit fairly fine but maintain it in a chunky state.
Dissolve the sugar and jello in water in a pan over a medium heat. Remove from heat and add the fruit. Transfer to a serving bowl and chill for five hours or overnight. Serve chilled.
* I made this last year and it was delicious as a side or as a sauce for the turkey.
Adapted from www.jellorecipes.net
Thursday, May 27, 2010
Thai Peanut Noodle Salad
* I made this last night at it was DELICIOUS! I think it would be just as good without the noodles, in fact Jesse ate it without the noodles to save the calories from all the carbs. The dressing is delicious and is definitely something I would make again!
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Asian Cabbage Salad
* I tried this salad this week and Jesse and I loved it. I omitted the red onion (Jesse doesn't like them) and sesame seeds (I couldn't find them) and it tasted great! We'll definitely add this to our menu!
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Saturday, May 8, 2010
BBQ Cobb salad
1 1/2 lbs chicken tenders, thawed
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
Wednesday, May 5, 2010
Spinach Salad
Spinach leaves
Chopped apple
Small cheese cubs- mozzarella
Craisins
Add as much of the four ingredients as you like and refrigerate. Add chilled dressing right before serving.
Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbsp chopped onions
1/2 cup vegetable oil
1 Tbsp poppy seeds
1/3 cup red wine vinegar- don't use balsamic vinegar
Mix all together in blender.
Chopped apple
Small cheese cubs- mozzarella
Craisins
Add as much of the four ingredients as you like and refrigerate. Add chilled dressing right before serving.
Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbsp chopped onions
1/2 cup vegetable oil
1 Tbsp poppy seeds
1/3 cup red wine vinegar- don't use balsamic vinegar
Mix all together in blender.
Saturday, May 1, 2010
May's Theme: SALADS and FREEZER MEALS
Hey Everyone,
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
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