Dressing (Mix the day before)
1/2 c. sugar
1/3 c lemon juice
2 TBSP dijon mustard
1 TBSP poppy seeds
1/2 tsp. salt
2/c c. canola oil
2 TBSP finely chopped onion
2 bags romain lettuce
1 1/2 c. cashews
2 crisp unpeeled apples cut up (Granny Smith)
2 unpealed ripe pears cut up
1 1/2 c. craisens
8 oz Mozzarella cheese
Mix salad ingredients and serve with dressing on top or on the side.
3 to 4 ripe bananas
1/2 c. butter
1/2 tsp baking soda
1 tsp baking powder
2 c. flour
1 tsp vanilla
1 c. sugar
1 egg
Preheat oven to 350. Mash bananas. In a separate bowl cream butter, sugar and egg. Add bananas and stir in remaining ingredients. Put in a greased bread pan and bake for 1 hour.
Note: You can make this with 1 cup white flour and 3/4 cup whole wheat flour with barely a difference. I like to top it with banana nut crunch cereal before baking.
Saturday mornings are the perfect time to sit and savor a big breakfast of oven-baked pancakes and sausages. Serve them hot with melted butter and maple syrup for a scrumptious start to your day.
Ingredients
* 1 pound pork sausage links
* 1-3/4 cups all-purpose flour
* 4 teaspoons baking powder
* 5 teaspoons white sugar
* 1 teaspoon salt
* 3 eggs
* 1-1/2 cups milk
* 3 tablespoons shortening, melted
Cooking Instructions
1. Preheat oven to 450 degrees F (230 degrees C). Grease a 10×15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. Sift together the flour, baking powder, white sugar and salt, set aside.
3. In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
4. Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
3/4 c Italian dressing
1 lb boneless skinless chicken breasts, cut in strips
2 TBS crunch peanut butter
2 TBS honey
2TBS soy sauce
1/2 crushed red pepper flakes (optional)
1 (8oz) bag fresh sugar snap peas (I use frozen green beans too)
8 oz spaghetti, cooked drained
mix dressing , peanut butter, honey and soy sauce until blended; set aside
cook chicken until done; add pea pods cook for about 3 minutes remove from heat. add dressing and spaghetti and toss lightly. Enjoy!! This is a family favorite.
This is a really yummy chicken dish! I have also used frosted flakes in place of the corn flakes as it gives it a bit of a sweet flavor!
I got this from a friend. Two ingredients – chicken and peach or mango salsa (I’m sure any fruit salsa would work) put it in the crock pot all day and serve over rice. Make your own pizza night is always a hit in our house –
My kids’ favorite…manicotti made simple. I boil the noodles just a bit so they aren’t too soft, then simply slide a stick of string cheese in (or peppered jack cheese sticks for the adults!). I then layer a baking pan with a thin layer of sauce (I’ve used Prego, but my family much prefers my homemade sauce which is easy too if you need a good “… See Moresweet” sauce for kids), then put in the noodles, top with more sauce, bake for about 40 minutes:) Add a little garlic bread and they love it!! Scott and I will top it with cottage cheese and it taste a lot like lasagna but WAY easier!!
10-12 lb turkey – put in roaster and cover with the following:
1 lb Italian sausage – crumbled
1 box seasoned croutons
1 cup diced celery
1 cup diced onion
1 can cream of chicken soup
1 can Swanson chicken broth
1 stick butter – cut up
salt and pepper
1. bake 200-300 for many hours (8-10)
2. meat will fall of the bone
3. cool a bit, take out all the bones and shred
1 LB Ground Turkey Breast
2 Packets Country Gravy Mix
1/4 Cup Oatmeal
1/4 Cup Brad Crumbs or Cornflake Crumbs
1 TBS Minced Onion (I used dried – but a half fresh onion diced would be really good too)
Season Salt
Black Pepper
1/4 Teaspoon Garlic Powder (optional)
1 Egg
Parsley Flakes
Non-stick Spray or Olive Oil
1 Small Can Sliced Mushrooms (optional)
In a large bowl combine turkey, oatmeal, crumbs, onion, a dash of parsley flakes and egg.
Add a dash of season salt & black pepper.
(I like to put on a pair of rubber kitchen gloves and mix eveything together by hand).
Form the meat into balls the size you want (good time to have the gloves on)
Spray a large saucepan with non-stick spray and brown the meatballs in the pan over medium heat – try to get them pretty much cooked.
Then mix the two packets of country gravy mix with 50% water & 50 % milk using directions on back of packets. Add the mushrooms to the gravy mix.
Put the meatballs in a slow cooker and pour the gravy/mushroom mix over the top. Cook for a few hours on medium.
9oz pkg cut green beans – frozen
3 to 4 chicken breasts – slivered
1 4oz can sliced mushrooms – drained
1 clove garlic – crushed
2 tablespoons oil
1 14oz can chicken broth
1 teaspoon salt
1/2 teaspoon tarragon
dash pepper
1 1/2 cups instant rice
1. Saute chicken, mushrooms and garlic in oil in a large skillet until chicken is lightly browned and cooked through.
2. Add broth, beans, salt, tarragon, and pepper. Bring to a full boil. Stir in rice.
3. Remove from heat; cover and let stand 5 minutes.