Sunday, April 3, 2016

Classic Macaroni Salad

  • 2 cups elbow macaroni
  • 1 cup chopped celery
  • 1 tablespoon of chopped onion
  • 4 tablespoon of sweet pickle relish
  • 4 hard boiled eggs, chopped
  • 1 teaspoon of salt
  • 1 cup frozen peas, cooked
  • 1 cup of mayonnaise
  1. Cook macaroni following directions on the package.  Drain and rinse in colander and drain well.
  2. While macaroni is cooking, in a large bowl combine celery, onion, relish, eggs, salt, and peas.
  3. Mix in cooked macaroni.
  4. Add enough mayonnaise to moisten and blend thoroughly.
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Ambrosia Salad

  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 4 ounces sour cream
  • 6 ounces homemade mini marshmallows (approximately 3 cups)
  • 1 cup mandarin orange segments ( approximately 6 mandarin oranges)
  • 1 cup chopped fresh pineapple
  • 1 cup grated coconut
  • 1 cup toasted, chopped pecans
  • 1/2 cup drained maraschino cherries

  1. Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.
  2. Add the sour cream and whisk to combine.
  3. Add marshmallows, orange, pineapple, coconut, toasted pecans, cherries and stir to combine.
  4. Transfer to a glass serving blow, cover and place in the refrigerator for at least 2 hours before serving.

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Honey Glazed Baby Carrots

  • 2 tablespoons butter
  • 1 bag of baby carrots (16 ounce)
  • 2 tablespoons of honey
  • 2 tablespoons of brown sugar
  • 2 teaspoons fresh dill
  • 2 teaspoons of fresh thyme leaves 
  1. Melt butter in a large skillet over medium heat.
  2. Add carrots, honey, brown sugar, dill and thyme.  Gently toss to combine.
  3. Cook, stirring occasionally, until carrots are tender, about 15 minutes.
  4. Serve immediately.

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Butter and Garlic Green Beans

  • 1 pound green beans, trimmed and washed
  • 1 garlic clove minced
  • 1 tablespoon of butter
  • salt and pepper to taste. 

  1. In a medium pot, cover green beans with cold water and bring to a boil.   
  2. Lower the heat and simmer for 10 minutes, then drain and set aside. 
  3. Melt butter over medium heat in a large skillet.  Add the garlic.  Toast the garlic until golden, be careful not to burn.
  4. Add the cooked green beans to the pan, sprinkle with salt and pepper and toss to coat.  This is an opportunity to reheat if they've cooled.
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Sunday, July 6, 2014

Slinky Dog Pasta

Adapted from America’s Test Kitchen Slow Cooker Revolution
(For the party, I doubled the recipe.)

  • 1 pound of uncooked rotini pasta
  • 2 cans of evaporated milk
  • 2 cans of condensed cheddar cheese soup
  • 2 cups of shredded sharp cheddar cheese
  • 2 cups of shredded jack cheese
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of  pepper
  • 2 1/2 cups of hot water  (You could add 1/2 cup of hot water before serving if the consistency does not look right to you.  Mine was just perfect.)
  • 1 package of hot dogs
Now you see why it was so appropriately named slinky dog pasta.  You have the rotini pasta and the hot dogs.  *wink*

  1. Spray insert with non stick cooking spray. 
  2. Add milk, soup, hot water and salt to crock pot insert and stir together. Only if your insert can fit into the microwave.  If not then you will need to add this to a microwave safe bowl.
  3. Next you will need to heat the mixture in the microwave for about 5 minutes. 
  4. Carefully removed from the microwave and slowly add both shredded cheeses to mixture and whisk until melted. 
  5. Next add uncooked pasta and mix well.
  6. Cut the hot dogs into pieces and add to the mixture and mix well.
  7. Cook on low for about 2 1/2 hours. Slinky Dog Pasta could possibly be thick, if so add 1/2 of a cup of very hot water after cooking and stir together to smooth out the sauce.  
Temperature on slow cookers can really vary, so if yours runs hot or cold adjust cooking time accordingly.  Enjoy!

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Sunday, January 5, 2014

Chicken Rice Soup

  • 3 quarts of water
  • 3 pounds of chicken breast with skin and bone
  • 1 1/2 teaspoon of Kosher Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of poultry seasoning
  • 1 teaspoon of chicken bouillon granules
  • 3 medium carrots, chopped  
  • 2 celery ribs, chopped 
  • 3/4 cups of uncooked long brown rice
  • 1 small onion, chopped
  • 1/2 box of mushrooms, sliced
  1. In a large Dutch oven. stock pot or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
  2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender.  
Yield: 10 servings (2-1/2 quarts). 200 calories, and only 7.8 grams of carbs

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Broccoli Woccoli

  • 10 oz bag of shredded broccoli and cauliflower
  • 2/3 c of light Miracle Whip (light whipped salad dressing, do not use fat free)
  • 1/2 c of fat free sour cream
  • 2 t of Splenda
  • 2 T of turkey bacon bits
  • 1/2 c of shredded cheddar cheese
  • 1 large diced apple- firm and tart (I used Braeburn)
  • 1/3 of a red pepper diced
  • any type of seasoning, such as parsley, salt, other spices.
  1. Mix all the ingredients except for the bag of shredded broccoli and cauliflower. 
  2. Pour mixture onto the shredded broccoli and cauliflower. Mix well.
  3. Refrigerator for several hours.
  4. Divide into small containers (1/2 c each) and store in refrigerator for a snack or side later.
This will last for 5 days in the refrigerator.
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