1 bunch broccoli, cut in bite-size pieces
1 medium head cauliflower, cut in bite-size pieces
1 small red onion, chopped
8 slices bacon, crumbled
1 cup sunflower nuts (kernels)
1 cup miracle whip
1/2 cup sour cream
1/2 cup sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
2 to 3 drops Tabasco sauce
Combine the broccoli, cauliflower, red onion, bacon, and sunflower nuts and toss into a large bowl. Combine the rest of the ingredients to make a dressing and pour over the veggies and toss well. Chill and enjoy.
Strawberry and Mandarin Orange Spinach Salad made by Mary Ann
Organic baby spinach
Strawberries (sliced)
Mandarin Oranges
Cranberries
Feta Cheese
Slivered Almonds
Raspberry Walnut Dressing (Lite)
Drizzle dressing over the baby spinach and mix through thoroughly. Top with the remaining ingredients.
Goulash made by Stacey
1 to 1 1/2 pounds of ground beef (depends on how much meat you like)
1 small onion
1 lb 12 oz can diced tomatoes with garlic and onions
medium can tomato sauce
small can tomato paste
salt and pepper to taste
1 box elbow macaroni
Brown the hamburger and onions and drain the grease. Add diced tomatoes, tomato sauce, tomato paste, salt and pepper. Simmer for 45 minutes. Cook the macaroni and mix well with the sauce. Serve with Italian bread and salad.
Beef Brisket made by Kathy
Place a brisket fat side up in a roasting pan in a 450 degree oven, uncovered for 30 minutes. Remove and generously cover in order with: garlic, salt, pepper, paprika, and 1 tsp. instant coffee. Add 1-3 sliced carrots (depending on how many you are serving), one large sliced onion, and one beef bouillon cube dissolved in 1/4 cup water. Cover tightly. Reduce heat to 250 degrees and bake for 3-4 hours. Baste twice. Remove from oven, uncover, cool, and refrigerate overnight in possible (or at least 4 hours). Save the juices and onions and carrots also. Slice very thin, across the grain. Return to pan with juices, onion and carrots. Add one jar sliced mushrooms and chopped parsley to your own taste. Reheat for 20-45 minutes, covered in a 325 degree oven. This can be done ahead of time and frozen until ready to use.
Oven Roasted Veggies made by Stacey
Choose your favorite fresh or frozen veggies. Put them in a pan and drizzle lightly with olive oil. Sprinkle with lemon pepper and cook at 350 degrees for 20 minutes. If using frozen veggies you may need to increase the cooking time.
Cheesy Potatoes made by Kathy
2 pound bag hash brown potatoes
1 cup chopped onion
1 stick melted butter
1 pint of sour cream
1 can cream of chicken soup
8 oz. shredded cheddar cheese
1 cup crushed potato chips
Mix all ingredients except for the potato chips and put into a 9 x 13" casserole. Sprinkle the crushed potato chips on top. Bake at 375 degrees for 1 hour.
Sear chicken breasts in olive oil and 1 Tbsp. of minced garlic. Sear mushrooms in olive oil and 2 Tbsp. minced garlic. Place the mushrooms on top of the chicken and place a slice of fresh mozzarella cheese on top of that. Mix 1 cup of chicken broth and 1/4 cup white wine together and pour over the top. Bake at 350 degrees for 45 minutes.
Cherry Dump Cake made by Connie
1 box white or yellow cake mix
2 cans cherry pie filling - may use apple
1 cup chopped pecans
2 sticks butter or margarine
Spread the pie filling on the bottom of a 9 x 13 glass pan. Sprinkle the cake mix on top and then layer the nuts. Drizzle the melted butter over the top. Bake in 325 oven for 30-35 mins or until dark golden brown. Good with ice cream or whipped cream. Serve warm or at room temperature.
Raspberry Icebox Dessert made by Sandie
2 packages (3 ounces each) raspberry jello
2 cups boiling water
3 cups fresh or frozen raspberries
2 cups graham cracker crumbs (about 32 squares)
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
11/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding
1 package (8 ounces) cream cheese, softened
In a bowl, combine the jello and water; stir until jello is dissolved. Fold in the raspberries and refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar, and butter. Press into a 13 x 9" dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another mixing bowl, beat the cream cheese until smooth. Gradually add pudding and spread over the crust. Spoon gelatin mixture over the top. Chill until set. Makes 12 - 15 servings
Banana Pudding made by Andrea
2 boxes banana pudding
4 cups milk
3 bananas (sliced)
1 box vanilla wafers (I prefer Nilla)
1 container cool whip.
Beat the pudding and milk until thick. Stir in the sliced bananas. Put enough vanilla wafers to line the bottom of your serving bowl. Pour in 1/2 the pudding mixture and push vanilla wafers into the side of the bowl next to the pudding. Put another layer of vanilla wafers on top of the pudding mixture. Next add a layer of cool whip as thick as you like it. Repeat the entire procedure again ending with cool whip. Garnish with more vanilla wafers. I used the mini ones for garnish and the regular size ones for inside.
1 box Betty Crocker Supermoist butter recipe cake mix
1/4 cup milk
2 sticks (1 cup) butter, softened
4 eggs
1 container (8 oz) sour cream
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1 cup powdered sugar
1 Tbsp. milk
1 tsp. vanilla
Preheat oven to 350 degrees. Generously grease the bottom only of a 13 x 9in. pan. Remove 1/2 cup dry cake mix and save. In a large bowl, beat the remaining cake mix, milk, butter, eggs, and sour cream on medium speed for 2 minutes, scraping bowl occasionally. Spread half of the batter into the pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon. Sprinkle over the batter in pan. Carefully spread remaining batter evenly over the pecan mixture. To make spreading easier, drop batter by dollops over the pecan mixture, then spread.) Bake for 45-60 minutes until deep golden brown and cake springs back when touched lightly in the center. Stir powdered sugar and 1 Tbsp. milk and the vanilla until thin enough to drizzle , stirring in additional milk if needed, 1 tsp. at a time. If necessary you can pole the top of the warm cake several times with fork, and then spread over the top of the cake. Cool completely for about 1 hour. Store covered.
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