This salad is so good!!! I had it at my friend Dana’s house and then I begged her for the recipe.
1 head Romaine lettuce
1/2 white onion chopped (or sliced)
1 green apple (cut up in bite size pieces)
½ cup dried cranberries
¼ to ½ c. sliced almonds (candied)
(It is best to make it the night before.)
1 cup sugar
¾ cup red wine vinegar
½ cup oil
1 T. fine ground black pepper
½ to ¾ c. parsley chopped fine
Mix all ingredients together in large bowl and enjoy!
To candy almonds – Place ¼ c. sugar in a small pan and add the almonds. Heat the almonds on med high. Stir often. You can add a little more sugar if you need to, to cover all almonds. When they are brown, lay out on wax paper to cool. Then add to salad.
This recipe is a favorite dessert of mine from my childhood. My brother and sister love it too. I don’t know where my mom got it from (maybe a church recipe book), but it is one of the first things I remember that I could make all by myself as a kid.
1 stick butter
1 large can (13 oz) of peaches
1 C flour
1 C sugar
2/3 C milk
1 T baking powder
1 tsp vanilla
pinch of salt
Preheat oven to 350 degrees
Melt stick of butter in a 9X11 pan
In a medium bowl, mix the flour, sugar, milk, baking powder, vanilla, and salt together.
Pour entire can of peaches (juice and all) over the melted butter in your baking dish.
Spoon batter over peaches evenly (you won’t completely cover all of the peaches.)
Sprinkle a little sugar over the top of the batter.
Bake for 45 min to 1 hr until golden brown.
This is so yummy served warm with a little ice cream on top.
You can also make this using bing cherries instead of peaches.
I got this recipe from my friend Shari. I begged her for the recipe and she gladly shared it with one warning. Do NOT use finely shredded cheese or miracle whip. It will ruin the taste!
16 oz shredded mozerella (not finely shredded)
16 oz sour cream
16 oz mayo
1 tsp. garlic salt
1 tsp. Accent Salt
1 T. Parsley
Mix all ingredients together and refrigerate. Serve with crackers.
This is great for a party. If you are making it for a smaller group you may want to cut the recipe in half.
I love to throw this together in the morning. Since the chicken is frozen I don’t have to think ahead and thaw anything. It only takes about 5 minutes. When I get home from work the house smells yummy, and dinner is ready!
4 frozen boneless skinless chicken breast
1 pkg dry Italian dressing mix
1 cup chicken stock
Place frozen boneless chicken breast in crock pot.
Sprinkle dry Italian dressing mix over the chicken.
Pour chicken stock over chicken.
Cook covered for 8-10 hours on low.
Suggestions: I like to serve this over rice.
I usually double the recipe for my family. They always want seconds!
My boys love this recipe!
2 cups crispy cereal (rice crispies, corn flakes, or potato chips)
1/2 C grated parmesan cheese
1 package ranch salad dressing mix
2 egg whites
8 boneless chicken breast
Preheat oven to 350 degrees.
Spray cooking sheet with nonstick spray.
Combine the cereal (or chips) parmesan cheese, and ranch dressing mix in a bowl.
Beat egg whites in a seperate bowl.
Cut chicken breast into strips, coat with egg, and then cover in the dry mixture.
Bake for 20-25 minutes.