Prep and Cooking Time: 30 minutes
3 lbs. red potatoes, cooked
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. dill weed
1 c. mayonnaise
2 tbsp. bacon, cooked, crumbled
6 green leaf lettuce leaves
Potatoes should be cooked until just done with skins on in boiling salted water (approximately 20-40 minutes depending on size of potatoes). Slice potatoes after they have cooled and place in mixing bowl.
In a separate bowl mix mustard, vinegar, dill and mayonnaise and pour over potatoes. Mix well. Refrigerate until ready to serve. Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs.
Recipe Source: bhg.com
Prep/Cooking Time: Prep: 15 minutes / Freeze: 4 hours
1 envelope or tub low-calorie lemonade-flavor soft drink mix (enough to make 2 quarts)
5 cups water
8 medium strawberries, hulled and quartered
1 envelope or tub low-calorie cherry- or raspberry-flavor soft drink mix (enough to make 2 quarts)
1 1-liter bottle club soda, chilled
In a 2-quart pitcher stir together lemonade drink mix and the water. Place 1 strawberry quarter in each of 32 compartments of ice cube trays; fill with 3 cups of the lemonade mixture. Freeze about 4 hours or until solid.
Stir cherry or raspberry drink mix into remaining lemonade mixture in pitcher. Cover and chill until serving time.
To serve, slowly pour club soda into lemonade mixture in pitcher. Put 4 ice cubes in each of 8 glasses. Pour lemonade mixture into each glass. Makes 8 (6-ounce) servings.
Note from Nicki:
Actually, my little wee one isn’t particularly fond of strawberries, so I used cherries instead — they were an instant hit! 🙂
Recipe Source: bhg.com
Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes
1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk
Grease a 13x9x2-inch baking pan. Set aside.
In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.
Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.
Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.
Sprinkle with chocolate pieces; let stand for 5 minutes to soften.
Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.
Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.
Recipe Source: Halyna / recipelink.com
Note from source:
I know this is a lot, let’s say you have a big party or what not. If you want to make less, simply half the recipe. Seriously – there is *no* cream cheese in the alfredo!
Ingredients & Directions:
1 lb. butter
1 tsp coarse black pepper
1 TBSP chopped garlic (either in the jar, or fresh garlic)
1 tsp salt
** melt butter with seasonings… when butter has melted,
2 quarts heavy cream
8 oz milk
** When milk has begun to boil, (before it begins to foam up..)
4 oz white sauce base (or 3 oz flour will work)
1 lb. grated parm. cheese.
Mix throughly with a wire whip to break up clumps, bring up to 185 degrees and then serve.
Recipe Source: recipelink.com / Concert in Cooking
2 cups fresh diced tomatoes
1/2 cup fresh chopped basil
1/4 cup brandy
1/4 cup sherry
Salt, to taste
2 tablespoons Balsamic vinegar
1 pint chicken stock
4 chicken breasts
8 ounces Buffalo mozzarella cheese
Preheat oven to 350 degrees F. Coat a 12×10-inch baking pan with nonstick cooking spray.
Mix all tomatoes, basil, brandy, sherry, salt, vinegar and chicken stock in saucepan. On medium heat cook and reduce mixture one-half.
Saute chicken breasts and lay them in the prepared baking pan. Pour tomato mixture on top of chicken and cover with mozzarella cheese.
Cover with foil and bake 30 minutes.
Serve over 1 pound pasta (any kind you like), cooked and drained
Recipe Source: recipezaar.com / “The Blues Highways Cookbook,” by Jason Girard, Blue Chef Publishing
Prep/Cooking Time: 1 hour 20 minutes / 20 mins prep
2 (6 ounce) boneless skinless chicken breasts
12 ounces smoked andouille sausages or kielbasa
2 tablespoons peanut oil
1 medium onion, diced
2 stalks celery, diced
2 garlic cloves, minced
1 bell pepper, diced
1 (28 ounce) can peeled diced tomatoes
1/2 teaspoon hot sauce
1 teaspoon worcestershire sauce
1 teaspoon file powder
1 tablespoon cajun seasoning
2 cups rice
Heat a large, heavy, dry stockpot or Dutch oven over high heat.
Slice the sausage into bite-sized pieces and brown. Remove the sausage from the pan with a slotted spoon and reserve the drippings for the next step.
Wash the chicken thoroughly under cold running water, using salt as an abrasive to scrub the flesh. Cut the chicken into ½-inch cubes and brown in the remaining oil. Add a little extra peanut oil, if needed.
Return the sausage to the pan and add the onion, celery, garlic and pepper. Saute until vegetables are tender. Add remaining ingredients and simmer for 30-45 minutes.
Add rice and simmer about 15 minutes until rice is done, or cook rice seperatly and serve with jambalaya.
Recipe Source: recipesrecipe.com
2 cups Bisquick
2/3 cup milk
3/4 shredded cheddar
2 Tbs melted butter
1/8 tsp garlic powder
Heat oven to 450 F. Mix the ingredients to form a soft dough.
Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 – 10 minutes.
Mix butter and garlic powder, brush over warm biscuits – before you remove from the cookie sheet.
The amounts of cheese and garlic can be adjusted to suit your own personal taste.
Recipe Source: allrecipes.com
Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 30 Minutes
4 skinless, boneless chicken breast halves
1 cup bottled teriyaki sauce or marinade
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 onion, chopped
1 (20 ounce) can pineapple chunks, drained
Preheat a grill for medium-high heat.
Lay out four squares of aluminum foil. Place one piece of chicken in the center of each square. Pour the teriyaki sauce over them, turning to coat. Distribute equal amounts of the green and red peppers, onion and pineapple chunks amongst the chicken pieces. Fold the foil up and seal tightly into packets.
Place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. I like to take one packet off the grill and check it before removing them all.
Recipe Source: Homemaker / allrecipes.com
Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 40 Minutes
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound kielbasa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (8 ounce) can tomato sauce
salt and pepper to taste
1 (8 ounce) package tri-colored farfalle (bow tie) pasta
1/4 cup grated Parmesan cheese, or to taste
Heat the oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes, or until tender. Then stir in the kielbasa and saute for 5 more minutes.
Pour in the tomatoes, tomato sauce, salt and pepper to taste and the pasta. Mix all together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water.
Cover, reduce heat to low and simmer for 20 minutes, or until the pasta is tender.
Yields 5 servings.
Recipe Source: recipezaar.com
Prep/Cooking Time: 30 minutes / 15 mins prep
2 lbs lean ground beef
1 (6 ounce) packet taco seasoning
1/2 (8 ounce) bag tortilla chips, broken into smaller pieces
shredded Mexican blend cheese or cheddar cheese or monterey jack cheese
diced seeded tomatoes
sliced black olives
Brown beef in skillet, and then stir in taco seasoning. Put meat mixture in a 13x9x2-inch baking pan and mix in the tortilla chips. Top with shredded cheese. Bake for about 15 minutes, or until hot and cheese is melted.
Remove from the oven and top with remaining ingredients.
Serve with rice and refried beans, if desired. Serves 6.