Acini Fruit Salad

Acini Fruit Salad

Ingredients:

One container of Cool Whip

2 quarts sliced strawberries, half of them mashed

4 bananas

2 Tbsp flour

2 eggs beaten

3/4 c sugar

1 box strawberry jello

1/2 box Acini di pepe pasta, cooked, rinsed and cooled

Instructions:

Cook mashed berries, jello, flour, eggs and sugar until thick. Let cool.

Mix with cooled acini.

Add sliced berries, mix and chill.

When ready to serve, add sliced bananas and cool whip. Mix through and serve.

**note: This is one of those desserts that is delicious but doesn't always look very sophisticated.. we've had to talk people into trying it before to get them over the idea of "pasta in a fruit salad", but most people agree it's yummy.**

Chicken Spinach Salad with Orange Balsalmic Dressing

This summer has proved to be a very busy one so whenever I can throw a salad together as a meal I'm all for that. I decided to try adding orange marmalade to white balsamic vinegar and I liked the results a lot. As I always say play with this if you like a sweeter or more tangier dressing before you serve it. I also used frozen chicken tenderloin strips but any chicken will work.

Cook in a non-stick fry pan about 7 Min's on both
sides till lightly browned :
5 frozen tenderloin strips
1 tsp oil
Sprinkle 1 Tbs. white balsamic vinegar over chicken and
cook a couple more minutes to glaze.
Cut chicken in large chunks to toss in the
salad before adding dressing.

Make salad with;
1 bag fresh spinach,which can be cut if desired
1 small sweet onion chopped
1 chopped tomato
2/3 cup dried craisins(cranberries)
1/2 cup chopped pecans
1 Lge. drained can of mandarin oranges

In salad cruet shaker blend well;
1 tsp garlic powder
1/2 tsp salt
2 dashes of soy sauce
2/3 cup orange marmalade
1/2 cup white balsamic vinegar
1/2 tsp paprika
1 tsp sugar
2 drops orange extract flavoring
Add 1 cup canola oil and blend well.
drizzle over salad with chicken and toss at serving time.

Bacon Cups

I haven't been here lately.  My mom (bless her heart) has been posting recipes otherwise this blog would be filled with dust bunnies like my personal blog is.  What can I say, summer happens, kids happen, babies happen... life gets real. 

But I did find this today.  And I had to share it.  It's a bacon cup.  Like as in a cup.  Made of bacon.  Go here to see how Not Martha made these.  And can you think of a more delicious way to hold a salad.  (yes I'm aware of the unhealthy aspect of bacon.  And no I don't care.  It's still awesome.)  I just think this would be an awesome addition to a little BLT salad.  Or a brunch!  Can you imagine little scrambled-egg-filled-bacon cups???  Oh be still my pregnant heart.

Ramen Noodle Salad

A few years ago one of our relatives (thanks Beth) brought this to the family reunion and I thought it was so different and I requested the recipe. Since then I have tweaked it a little and make it frequently. Feel free to add some shredded carrot or whatever you want to suit your taste. If your watching your salt intake start with a tsp or so and add more at the table if you need it.

Ingredients
1+ 1/2 cup.s thinly sliced cabbage
1 bunch chopped green onions
2 cooked, diced,and chilled chicken breasts
1 pkg. chicken ramen noodles,broken,cooked and drained
1/2 cup canola oil
3 Tbls. cider vinegar
1/2 cup diced green pepper
1 Tbs. sugar
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
1 tsp paprika
1 seasoning packet from noodles

Combine seasonings in bowl. Add oil and vinegar and seasoning packet and blend well. Mix with noodles and vegetables and chill 2 to 3 hours or overnight.

Cranberry Holiday Jello

On the first day of Christmas, my true love gave to me...
A layered jello creation!!!!

And then I saw a little man eyeing my jello creation!!! (Can you blame him though? It does look wonderful...)

Okay for the first recipe we post I picked one that both looks and tastes wonderful and can be used for any special occasion. I found this in a 1982 Kraft cookbook and I continue to make it today. The wine is my first choice and in the original recipe but if children are eating I make it with juice. This layered fruit salad looks so pretty in a fancy glass bowl garnished with a curly endive lettuce leaf.

Happy Holidays to all of you !


Ingredients you will need for the first layer are as follows;

1 - 3 oz. box raspberry jello
1 cup boiling water
1/4 cup ice cold water
1/4 cup chilled port wine or cranberry juice
1 cup chilled whole berry cranberry sauce
1/4 cup chilled peeled chopped apple
1/2 cup chopped walnuts

Dissolve the jello well in boiling water in a medium size bowl.

Add cold water and wine or juice.


Chill till partially set.

Stir the fruit and nuts in well and pour into the bottom of

a 2 + 1/2 qt. glass bowl and refrigerate again.




Ingredients for middle layer;


1 - 3 oz. box lemon jello
1 cup boiling water
1 cup heavy cream, whipped until thick

Dissolve jello in hot water and cool. When it's completely cool
add it to the whipped cream
and fold it gently in.

Pour this mixture over top of the first layer and chill.


Ingredients for last layer are as follows;

2 - 3 oz. boxes raspberry jello
2 cups boiling water
1/4 cup ice cold water
1/2 cup port wine or cranberry juice

Dissolve jello well in hot water.


Add cold water and juice or wine and chill till
partially set.


Pour this layer on top of the lemon layer.

Chill completely overnight.

Garnish if desired before serving.

Serves 10 to 12 but may be doubled in larger bowl.

Easy Taco Salad with Melted Cheese

We are having a great time spreading ourselves about the Internet world and we hope you are trying some of our tried and true recipes ! Stop by and let us know how we are doing sometime .


Our oldest grandson always requested my taco salad for parties growing up so I thought maybe I would post how I make my version. I have never liked a taco salad with cold shredded cheese in it so I don't use it. And I like to have mine with ranch made from the Hidden Valley package because it's so much better than bottled. But from there the choice is yours on what you prefer to put on. Make only what you know will get eaten right away though because the chips will get soggy. You can cut this recipe in half for a meal and make two large individual salads bowls if you desire to. And I'm thinking taco salad about covers all your basic food groups. lol It's yummy !!!!!


What you will need:

1 + 1/2 lbs. lean ground beef
2 pkg.s taco seasoning mix
1+ 1/2 cups water
1/2 head shredded lettuce
2 tomatoes , chopped
1 diced onion
2 small cans sliced black olives
taco sauce , or salsa
sour cream
jalapeno peppers ( if desired )
1 large jar of Cheez Whiz (processed cheese)
1/2 cup milk
tortilla chips
ranch dressing
avocado chunks (if desired)

Brown the ground beef and add water and taco mixes. Cook stirring occasionally
about 10 minutes.
Melt the cheese and milk together in microwave or small pan.
Just before serving assemble the salad.
Spread some chips out on the bottom of a large platter .
Top the chips with the warm taco meat.
Drizzle a large spoon of the melted cheese over the meat and chips.
Sprinkle the onions on top and cover with shredded lettuce .
Spread tomatoes over top of the lettuce.
Sprinkle the black olives on.
Pour the melted warm cheese all over the top of the salad.
Serve with the remaining ingredients.

Tossed Salad with Poppy Seed Dressing

This is our delicious go to salad for any occasion when we want only to serve one dressing . I never fail to get asked for the recipe whenever I take it anywhere. Just make the dressing ahead and keep it chilled until you dress and serve your salad. Add whatever you like to the salad . I sometimes will throw in pecans or croutons or top it with a sliced piece of chicken as a meal if I'm in the mood. If you want to keep the dressing on hand or are making it for a big party just double the recipe and shake before you pour . It's a sweet and sour dressing that seems to please every one's palate.

1 washed head of lettuce, shredded
1 bag of colorful baby lettuce greens
1 container of grape tomatoes
1 cubed chunk of monterrey jack or provolone cheese
1 cup Craisins (dried cranberries)

Dressing:

Mix in your processor or blender until sugar dissolves:
1/2 cup vinegar
1/2 cup sugar
1/2 tsp dry mustard
1/2 tsp. salt
1/2 tsp paprika
1/2 tsp . garlic powder
2 tsp.s poppy seeds


Gradually pour in:


1 cup canola oil while processing until it's thickened and pour into a salad cruet
or shaker container. Chill.

Low Fat Pasta Salad

I decided I had better post a healthier recipe lest you think we don't have any ! :) We really don't eat that unhealthy for the most part. My cooking is a mix of everything and we are all big tossed salad eaters because we love most vegetables too. Also we do try to cut the fat down in our regular meals when we can and most of the time we choose to make desserts for activities so we can share them. This pasta salad is loaded with fresh veggies and uses Good Seasons salad dressing mix packets for the dressing but without oil. I usually use a whole wheat pasta, mini farfelle or tri-colored spirals but any fancy shaped pasta will work. Any low fat cheese can be substituted too. By cutting it into tiny bites you get flavor with every bite but are eating less calories and fat. Same with the olives. Add what you like to make it your own creation! With the protein that comes from the beans, pepperoni , and low fat cheese it's got most of your food groups covered so it's actually a meal in itself. Plus it's a large batch so you will have leftovers too !

Prepare the dressing and chill it.

Mix really well:
2 cups of cold water
2 packages of Good Seasoning dressing mix , Italian and-or cheese garlic
1 tsp garlic powder
1 tbls paprika
1 tsp sugar
2/3 cup cider vinegar(more if you desire it)
1 tsp salt

Cook 1/2 box of pasta of your choice according to directions. Drain and rinse well.

Prepare the rest of the ingredients and put them in a large covered container with the pasta:


3 thinly sliced green onions
1/2 sliced , seedless cucumber
1/2 green pepper, slivered in thin short strips
1 cup rinsed , canned Garbanzo Beans (chick peas)
1/2 cup coarsely chopped broccoli
1 small can, sliced , drained black olives
1/2 container grape tomatoes, rinsed
1/2 chunk low fat Monterrey jack or pepper jack cheese cut into tiny chunks
1 package turkey pepperoni slices , low fat ham chunks or pepperoni crumbles , whatever you prefer

Pour the dressing over salad and stir it through. You can add more seasonings or vinegar to it if you think it needs it now. Refrigerate for several hours. Stir again before serving.

Broccoli Salad

Okay I know not everyone enjoys broccoli but if you do, this salad is very good. I like mine the consistency of a fine coleslaw while others prefer to leave it chunky. I do switch this up at times and use half cauliflower - half broccoli too.



2 bunches of broccoli
1 cup raisins
1/2 jar real bacon bits
1 small onion
2 cups mayonnaise
1/2 cup sugar
4 Tbls. cider vinegar
1/2 cup sunflower seeds
Dash salt
Dash pepper

Cut the onion in half and put it in the food processor. Cut the ends off the broccoli stems and add broccoli in and process until it's all finely chopped like coleslaw.

In a covered dish add the broccoli to the rest of the ingredients and blend well . Chill for several hours or overnight.

Chicken Salad Filled Puffs

Fancy a mini chicken salad sandwich anyone? Picture these served with a large glass of ice cold lemonade and a fruit platter on a very hot day. Sounds very refreshing. If you're pressed for time you may purchase your chicken salad ready made from a deli and add a few halved grapes or other ingredients to it as long as you use it within a day. Do not make the chicken salad longer than a day before you intend to use it.

Start with the cream puffs which by the way, may be made the day before for your convenience.

Cream Puffs
Preheat your oven to 350 degrees.

Heat the following in a 3 qt. saucepan to a rolling boil:
*1 cup water
*1/2 cup butter
*Stir in;
*1 cup flour

Stir vigorously over low heat till mixture forms a ball about 1 minute. Remove from heat.

Beat in:
4 eggs all at once and continue to beat till smooth and glossy.

Drop mixture by teaspoonful onto ungreased baking sheets and bake for 25 minutes until golden brown and dry. Cool on wire rack. Store them in a covered container until your ready to make the mini filled puffs.

Chicken Salad Filling

*2 cups finely chopped cooked chicken
*2 stalks finely minced celery
*1/2 cup green grapes, halved on a paper towel if desired
*1/2 cup mayonaise
*1 tsp lemon juice
*1 tbs. finely minced onion
*salt to taste
*pepper to taste

Combine ingredients and chill right away until you put the mini puffs together.

Cream Puff Assembly
Cut off tops of the mini puffs and fill with a rounded teaspoon of chicken salad. Replace tops and cover with plastic wrap to refrigerate until serving time. Best if assembled as close to serving time as possible. They look great on an elegant platter.

Makes about 40 puffs

These are a great option for bridal showers, luncheons, dish-to-pass events, holidays... any time really.

Enjoy!

Garlic Tossed Salad

I'm going to post one of my most requested recipes that I give out over and over again. It's almost addicting to those who eat it. I recall years back hosting my first dinner for my daughter's Mother In Law. Since we are country people and it was winter time I decided on a salad, chicken and dumplings with mashed potatoes along with a dessert that I can't even recall. I served the salad as the first course and she was so delighted with it she actually asked if I minded if she had seconds first . If I take it to a gathering there are never leftovers.

Most recently our daughter-in-law called me again to ask for my "garlic salad" because they had friends come for the week to visit from another state and she wanted to make them this salad. She later phoned to say they had asked for it two days in a row because they so enjoyed it! She said they actually commented in her guest book about it and it was the highlight of their stay!

There is no rocket science to this salad except to remember that the SALT MAKES THE SALAD. I start out using a tsp of salt and when I toss the salad add more if I think it needs more. Don't be afraid to play with it. If you do it right it won't be overwhelming but you will know it's there. I hope you give it a try.

Dressing ;
1 Tblsp. Cider Vinegar
1 tsp. Sea Salt
1 cup Canola Oil
1 large or 2 small cloves garlic, minced

Blend the salt, garlic and vinegar together to dissolve the salt in a salad cruet or covered container. Whisk in the oil and chill .

Salad;
Place in a bowl;
1 head lettuce rinsed and shredded or torn
1 pint grape tomatoes, rinsed
1 small onion, slivered

Whisk dressing again before serving the salad and pour over your salad .Taste for added salt and serve.


Please let me know if you try this how you like it. Happy Cooking !