This Recipe is GRAPE!!

How many of you love the grape salad at Chicken Salad Chick?  It is SO good!!!  I finally found a recipe that’s the closest I have ever tasted!  The hubby liked it so much, he said he’d like to have it with dinner every night!  

Grape Salad with Brown Sugar & Pecans

8 oz cream cheese, softened

1 cup sour cream

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

2 cups seedless red grapes

2 cups seedless green grapes

1/2 cup chopped pecans 

1.  In a large mixing bowl, combine softened cream cheese, sour cream, brown sugar, granulated sugar, and vanilla extract. Mix until smooth and creamy.

2.  Gently fold in the pecans, red and green grapes until they are fully coated with the creamy mixture.

3. Cover the bowl and refrigerate for at least 1 hour to overnight to allow the flavors to blend.

4. Scoop into a bowl and enjoy this creamy, delicious, sweet delight!

Veggie Pasta Salad

 I'm back with a pasta salad that's full of fresh veggies!  No story with this one, just a good recipe.

Veggie Pasta Salad

1 box tricolor rotini pasta (gluten free if preferred)

2 tomatoes, diced

1 zucchini, diced

1 cucumber, peeled and diced

1 small can sliced black olives

1/2 orange or red bell pepper, diced

1 cup Mozarella cheese

1 package diced ham or real bacon bits

Light mayo to taste

Cook the pasta and drain it.  Add all the fresh veggies, olives, and ham or bacon.  Stir well and let cool.  Add the cheese and mayo.  Stir until well coated.  Chill and serve.  Makes a lot!

Spring Mix

 I wish it were Spring!  The weather would be warmer and we'd all be getting ready for SPRING BREAK!!!  Instead, it's January and we are expecting a Wintery mix in a couple of days.  YUK!  

Last week I attended a lady's event with my friend at her church.  One of the ladies at the church has her own catering business.  She made a salad very similar to this one.  She used sugared pecans and I have plain pecans.  Sugared pecans taste better, but plain ones are better for you.  Either way, the salad was good!

Spring Mix Salad\

1 box of Spring Mix salad mix
1 red apple diced
1/2 cup cranberry sauce
1/4 cup Craisins
1/2 half container of Feta Cheese Crumples
Poppy seed dressing, to taste

Mix all ingredients together and divide into 2 bowls.

Cherry Salad

The kids and their spouse or significant other and the grands are coming for Christmas Eve dinner tomorrow afternoon.  Who's the most excited?  The grands?  The kids?  The spouse or significant other?  Nope!  ME!!!!!!!!!!!!!!!  I get so excited when we are all together!!!  We are having Chicken Crescents, corn, lima beans, cherry salad, gluten free sausage balls, and a chocolate trifle.  And maybe some chocolate chips cookies!  Then after we eat, we get our stockings and OPEN PRESENTS!!!!!  I can't wait to see if everybody likes what they get this year.  We have a big mess of paper to clean up and new things to play with.  SO.  MUCH.  FUN!!!!  My favorite part is the stockings.  I don't know why.  Maybe it's because everybody gets excited over little things as much as the big.  

So what recipe am I sharing?  The Cherry Salad!  If you use gluten free marshmallows, you can include this in the gluten free category.  Notice the size of the bowl because it makes A LOT!

Cherry Salad

1 8 oz. cream cheese, softened

½ cup sugar

1 can cherry pie filling

1 large can of crushed pineapple, drained

2 ½ cups of miniature marshmallows

1 16 oz. Cool Whip

1 can sweetened condensed milk

Blend cream cheese and sugar.  Add Cool Whip and mix well.  Sir in pie filling, pineapple, and miniature marshmallows.  Stir in sweetened condensed milk.  Cover and chill.  Best if made the night before. 

 

Baby Food :)

Yesterday, I helped with a baby shower for a friend I worked with for a number of years.  She waited until she found the perfect man for her  and the same for him.  They are a perfect match!  They have been married for a couple of years and now are they are going to receive the blessing of a child.  I am so happy for the two of them.  They are going to make great parents.  Several people came together to create this special occasion and here is the recipe for the pasta salad I took.  I'll post the recipe for the spinach artichoke dip after this one.

Garden Pasta Salad

12 ounces tri-color pasta (cook according to package directions)

·       1 can black olives (drained and quartered)

·       1 large cucumber, diced

·       1 pint grape tomatoes (washed and halved)

·       16 ounces fresh mozzarella

·       2 cups  Italian dressing

      Cook pasta according to package.  Drain.  Add olives, cucumber, tomatoes.  Mix well.  Let cool.  Add cheese and dressing.  Refrigerate overnight.  Stir and serve.  

      

      * You can also add broccoli to the mix if you'd like.  

Useless Facts

You know how sometimes you run across facts that really have no significant impact on your life?  Well I learned two useless facts this week.  Did you know a group of butterflies is called a kaleidoscope?  Yeah, I didn't either.  Also, did you know a shallot is a cross between an onion and garlic?  You can find them with the garlic bulbs at the grocery store.  The last fact may have had a slight impact on my life. 

We went to our daughter's house for Christmas Eve.  She served the most magnificent Kale Salad.  Yes.  It was magnificent!  She had gotten the recipe from a friend of hers so she named it Anna's Kale Salad.  Thank you for sharing the recipe Anna!  All I can say about this salad is OH!  MY!  GOODNESS!  I made it with dinner tonight and I am so glad I have some left over for lunch tomorrow.  I found the kale already chopped up at Aldi's.  It did have some pieces with the thick stem, so I just pulled the green off of it and threw the stem away.  You'll enjoy this even if you don't think you'll like kale.

Anna's Kale Salad

Dressing:

1 diced shallot

2 tsp. Dijon mustard

2 Tbs. Red Wine Vinegar

½ tsp sugar

½ cup olive oil

Make the dressing a day before so it has time to sit and blend.  Store in a glass jar and leave on the counter.

Salad:

Kale

Sweet nut and seed salad topping (I used honey roasted pecan and cranberries)

Crumbled goat cheese

Pull kale into small bites.  Toss in dressing and let it sit for about 30 minutes to tenderize the kale.  Add the salad topping and goat cheese.  Toss and serve.

I Like Rainbows

Have you heard the saying "You should eat a rainbow."?  It means your should eat fresh foods from lots of color categories.  This recipe is a rainbow.  You also use essential oils in it which makes it even better!  The Cumin oil is awesome!  You can do away with the taco seasoning packets after using this!  I haven't made this recipe yet because I just found it, but it comes from the doTERRA Blog and I will be trying it.  The website is listed at the bottom in case you'd like to see other recipes they have.  Essential oils are good for so many things!  Let me know if you'd like to learn more about doTERRA Essential Oils.  They are AMAAAAAZING!!!

     Cumin Rainbow Salsa

3 roma tomatoes, diced

1 jalapeno pepper, seeded and diced (you can leave this out if it's too spicy)

1 red bell pepper, cored and diced

1 orange bell pepper, cored and diced

1 yellow bell pepper, cored and diced

1 can black beans, drained and rinsed

2 fresh corn cobs, cut corn off of cob  

1 cup chopped fresh cilantro

2/3 cup chopped red onion

2 tablespoons freshly squeezed lime juice

½ teaspoon garlic powder

1 drop of doTERRA Cumin essential oil

2 teaspoons salt

tortilla chips

Instructions:

1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro, and red onion in a large bowl.
2. In a separate bowl whisk together lime juice, garlic powder, Cumin essential oil, and salt until combined. Pour the juice over the salsa and toss until well combined.
3. Serve immediately, or cover and refrigerate.

- See more at: http://doterra.com/US/en/blog/recipe-cumin-rainbow-salsa#sthash.ZWbwN14P.dpuf

Raiding The Frig!

I just came home from spending a couple of days at my daughter's house with the grandbabies.  Every time I see then, I fall in love even more.  How can that be?  But it's true!  It melts my heart to see them get excited when I walk in the door and to hear them say, "I love you" without being prompted.  Oh my goodness!  I LOVE THEM SO MUCH!  Next week they are coming to stay with me for a few days.  I have some fun things planned.  One is a game I found on Face Book.  Each kid will have a basket that has holes all in it.  They hold the basket on their heads and I will throw water balloons in them.  The balloons pop and they get all wet!  I bought a box of those balloons you attach to a hose and you can fill up a hundred balloons in no time.  This should be FUN!  Another day I think we will go see Great Grandma and go swimming another.  Who knows what else might be in store for those little angels!

While I was at my daughter's house I was looking through the refrigerator and found a small container of a shrimp salad.  Yes, I ate it, but don't judge me.  I had already fed the kids the leftover pizza I had picked up the night before and I was hungry.  They were all about to go out of town and by the time they got back, it would have been bad.  Plus I fixed a big dinner for them that night so it wouldn't have been eaten anyway.  You should be glad I did eat it.  If I hadn't, I wouldn't be sharing the recipe with you now.  She found it on Pinterest and I gave you the website it came from in case you want to see what else Skinnytaste.com has.  I'm going to check it out!  In the meantime, I'm having it for dinner tonight!
  
Zesty Lime Shrimp and Avocado Salad
Skinnytaste.com

• 1/4 cup chopped red onion
• juice of 2 limes
• 3 drops Lime essential oil
• 1 tsp olive oil
• 1/4 tsp kosher salt, black pepper to taste
• 1 lb jumbo cooked, peeled shrimp, chopped
• 1 medium tomato, diced 
• 1 medium avocado, diced (about 5 oz)
• 1 jalapeño pepper, seeds removed and chopped, if desired 
• 1 tbsp chopped fresh cilantro or 1 drop cilantro essential oil

Directions:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.  In a medium sized bowl, combine chopped shrimp, avocado, tomato, and jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

More Pasta, More Memories

Summer is a great time for cold salads; especially pasta salad.  This is a recipe a friend of mine's mother used to make when we were kids.  I got the recipe from her when I was a teenager.  I suppose it's sort of strange for your child's friend to want one of your recipes when they are still school age, but that's the kind of kid I was.  She was like a second mother to me.  I spent as much time at her house as I did my own.  Thank you Mrs. Jeffcoat for the memories and the pasta salad.

Pasta Salad

1 box tri-color Rotini pasta
3 ribs of celery, thinly sliced
1/4 - 1/2 cup pickle relish
1 package diced ham
3 diced eggs
Mayo to taste
Salt and pepper, optional

Cook pasta and drain.  Boil eggs and dice up.  Combine all ingredients and mix well.  Chill.
*You can also add shredded carrots, sliced black olives, or frozen peas if desired.

Sounds a Little Fishy

I think I like to eat fish more than most people.  I could eat fish about four times a week.  Not everyone in my house feels the same way. Hubby loves to catch fish though.  I love for him to catch fish too!  It would be nice if he could go fishing more often.  Especially if he could catch red snapper, salmon, and talapia.  He caught a shark one time, but it wasn't big enough to keep.  (sad face)  Tonight we are having tuna salad.  YUM!!!!!  I used to have a cat and he loved it when I made tuna salad.  After I would empty the cans, I would put them on the floor and kitty would push them around the floor cleaning the cans until they were spotless.  He was very helpful in that way.

This is the recipe I grew up on (except for the cheese).  These days I'm watching calories so I leave the cheese out.  It's really good though.

Sorry this post is all over the place.  I was just typing what was in my head.  Sometimes my head is a confusing place.

Tuna Salad

3 cans of water packed tuna, drained
3 hard boiled eggs, chopped
2 - 3 Tb. pickle relish, drained
3 ribs of celery, finely sliced
1/4 to 1/2 cup mayo, to taste
1 cup of cheese, optional

Mix all the ingredients together and refrigerate.  It's better cold. 

Cravings

 We found out a few weeks ago that my daughter is pregnant with baby #3!  When I went to visit her last weekend, she told me she was craving Oriental Cole Slaw.  You know when a pregnant lady craves something, they should have it.  At least, that's my theory.  Especially when that lady is my daughter.  Tonight I made the recipe and in the morning, I'll pour the dressing over it.  Then I'll head out to see the cutest little family in Georgia!

Oriental Cole Slaw

Dressing (make the night before):

1 cup of oil

½ cup of sugar

1/3 cup of vinegar

2 beef seasoning packets from the Ramen noodles

Salad

1       1 lb. bag of  shredded cabbage/slaw mix

2       packages of Beef flavored Ramen Noodles – crushed

1       cup of slivered almonds

1 bunch of scallions, chopped

1 cup of sunflower seeds

Crush the uncooked noodles and spread over the cole slaw mix.  Toss together.  Just before serving, pour the dressing over the salad mix.  Stir and serve.

(I usually put the dressing over the slaw about an hour ahead of time.)

 Tiffany was so excited when I arrived with her Oriental Cole Slaw!

Feeling A Little LOCO!

Saturday I was thinking about my weekly menu.  I'm tired of all the regular stuff we keep having.  I'm in a rut and I don't like it, but I've been so busy and tired from work, I haven't had the energy to put too much thought into meals.  This weekend I decided to invest a little time.  Last night we had oven fried pork chops and tonight we had a Mexican chicken salad.  Even my husband commented on how good it was and that we haven't had it in a while.  I shredded up some leftover chicken for this.  Tomorrow night we'll be having ground chicken patties!

Taco Loco

 2 cups cooked, shredded chicken

2 Tb. oil

½ red pepper, thinly sliced

1 large onion, thinly sliced

1 tomato, diced

Salt and pepper to taste

Shredded lettuce

Shredded cheese

Sour cream  (optional)

Salsa  (optional)

Black olives  (optional)

Jalapenos  (optional)

Guacamole  (optional)

Azteca Salad Shells

Prepare salad shells as directed on package.  Cool for 2 minutes before filling.

Place oil, onion, and pepper in a pot and cook until tender.  Add chicken, salt, and pepper.  Mix well.  Cook until hot over low heat.  Add tomatoes and steam for a couple of minutes.

Place lettuce in salad shells.  Top with chicken mixture, sour cream, cheese, guacamole, salsa, olives, and / or jalapenos.  

Say No To Canned Cranberry Sauce!

I know that most people open a can of cranberry  sauce and put it on the table at Thanksgiving.  So did we until a few years ago.  Once an acquaintance gave me this recipe, those days were over.  This is so much better than your typical cranberry sauce.  It makes enough for 2 bowls so you can put a bowl at each end of your serving area.  Make it the day before you need it so it will have time to set and the flavors to blend.  I'm not sure it would freeze well, but you won't have to worry about that once your guests taste it.  There won't be enough left to freeze.  I have been known to eat it without any other food after Thanksgiving.  Yummmmmm!

Cranberry Relish

1 1/2 c. water
1 pkg raw cranberries
1 c. sugar
1 small pkg cherry jello
1 small can of crushed pineapple, well drained
1 Granny Smith apple, peeled & finely chopped
1/2 c. chopped pecans

Combine water and cranberries in a pot and simmer for 10 minutes. Mash the cranberries with a potato masher.  Add sugar and jello. Stir. Remove from heat and let mixture partially cool. Add drained pineapple, apple, and nuts. Stir.  Pour into a dish and chill. 

Summer Cooking

Boy, is it ever hot this summer!  Of course, every summer in Georgia is hot.  It wouldn't be summer without numerous days in the upper 90's / low 100's and huge power bills to show for it.  You just can't stand to heat up the kitchen when it gets this hot!  So, what's the solution?  I mean, besides eating out.  You could use the microwave, cook in the mornings when it's cooler, or make recipes that don't require cooking.  Some recipes need to be made in advance for the flavors to blend.  One of the recipes I'm sharing with you today is from my friend Debbie.  She shared this with me a few years ago after I made a pig of myself eating it at a grade level gathering.  This recipe is SO yummy!  Thank you Debbie for giving me this recipe.  I know all of you will enjoy it too!  I'm also including a few other recipes you will like.

Fruit Salad

1 can pineapple tidbits - drain & save juice
1 large can of mandarin oranges - drain & save juice

2 medium Granny Smith apples - peeled and cubed                      

2 Tb. lemon juice

2 Tb. cornstarch

1/2 cup sugar

Other fruits you can add:

sliced strawberries, raspberries, blueberries, blackberries, grapes, bananas

Combine pineapple, oranges, and apples in a bowl (or any other fruit you want to add, except bananas and strawberries).  You can use any kind of apple you like.  I prefer Granny Smith for this recipe.

 In a small pot mix pineapple, orange, and lemon juice. Add sugar and cornstarch. Stir and heat until the mixture thickens. Set it aside to cool.  You can put it in the refrigerator to speed up the process.  Once it cools, pour it over the fruit and chill. 

If you choose to add bananas or strawberries, wait to add until it's time to serve.
　

Marinated Broccoli-Tomato Salad

6 cups broccoli florets, coarsely chopped

1 cup grape tomatoes, halved

1 cup KRAFT 2% Milk Colby & Monterey Jack Cheese Crumbles

1 Tb. minced onions

2 Tbsp.  Sunflower Kernels

1 Tbsp. poppy seed

1/2 cup Light Raspberry Vinaigrette Dressing

2 tsp. Dijon Mustard

1 Tbsp. sugar

COMBINE first 6 ingredients in large bowl.

MIX remaining ingredients in a bowl.  Add to broccoli mixture; toss to coat.

REFRIGERATE 4 hours.