:: The BEST Caesar Salad ::

Creamy Caesar Salad

6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced (tastes great without these too!)
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

1/4 cup olive oil
4 cups day-old bread, cubed

1 head romaine lettuce, torn into bite-size pieces

*Read the entire instructions below before beginning (I didn't the first time I made this and really messed up!)

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes. ENJOY!!!

:: I want an excuse to make this! ::

image and recipe by jen

layered jell-o

1¼ c boiling water (per packet)

8 - 3 oz. packets of various jell-o flavors and colors (raspberry, lime, pineapple, orange, mixed berry)

4 oz. sour cream

4 oz. cream cheese

about 8 oz. cool whip

Place 9×13 glass baking dish in refrigerator on level surface for at least 20 minutes or until completely chilled.

Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.

In another bowl combine one packet of jell-o with 1¼ cup boiling water, let it cool slightly, about 10 minutes. Pour ¾ cup of the jell-o into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining ½ cup of jell-o whisk in 3 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jell-o/whip mixture on top of the set jell-o layer. Repeat for each flavor of jell-o making sure each layer is set before adding another (about 15 minutes).

Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer.

Don’t forget to let the newly mixed jell-o & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other.

Once you get into the rhythm of making the layers, it’s becomes quite easy. You’ll be setting one jell-o layer in the fridge, while the next flavor is cooling.

***The photographed jell-o was made with 6 oz. jell-o packets rather than the 3 oz. packets. The smaller packets allow for more layers meaning more colors. =) ENJOY!!!

Annalee's Chicken Won-ton Salad

Annalee's Chicken Won-ton Salad

1 head of roamin lettuce
3 chicken breasts (cooked and diced)
2 green onions
1 package won-tons
1/4 c. sesame seeds

Dressing:
4 T. water
1 t. accent (season salt)
1/4 c. salad oil
1/2 t. salt
4 T. rice vinegar

Ahead of time mix: lettuce, chicken and onions. Cook won-tons following package instructions. Just before serving, add crumpled wont-tons, dressing and remaining ingredients. ENJOY!!!

Another yummy recipe from a friend in my ward. =)

Cyd's Pasta Salad
From Cyd's kitchen

spiral pasta cooked (she usually does 2-3 cups dried)
10 cubed string cheese
1/2-1 cup of shredded Parmesan cheese
1 can of artichokes (in water)
1 small can of diced olives
1/2 cup frozen peas
1/2 bottle or so of "Bernstein's cheese & garlic" dressing
1/4 cup sun dried tomatoes
add "Onera" seasoning salt or a garlic salt - just a pinch

Another yummy recipe from a friend in my ward. =)

Marie's Spinach Salad
from Marie's kitchen

Spinach Salad:

1 1/2 to 2 pkgs. spinach leaves
3/4 lb. grated Swiss cheese
1 C small curd cottage cheese
1/2 lb. bacon, cooked and crumbled (or more)
1 purple onion
3/4 lb. fresh mushrooms, sliced (optional)

Dressing:

1 1/2 T. poppy seed
3/4 c. white vinegar
3/4 c. oil
3/4 c. sugar
1 1/2 T. grated onion
1 1/2 tsp. salt
3/4 tsp. dry mustard

ENJOY!!!

My take on the Cafe Rio Dressing...

Creamy Citrus and Cilantro Dressing

1/2 bunch cilantro with stems cut off
1/2 Serrano or jalapeno pepper with seeds removed and chopped in pieces (make sure you don't touch your eyes after)
3 tomatillos chopped into fourths (if you don't what these are just ask me)
1/2 t. or so minced garlic
1 envelope Hidden Valley Ranch Dressing (you could also use the Buttermilk packet)
1 c. mayo
1/3-1 c. low fat buttermilk
1 lime juiced

Put first 4 ingredients in a blender or food processor and pulse until very smooth consistency. Then add the rest of ingredients and blend until everything is incorporated. Very easy. Let stand in fridge before serving so it can thicken a little, however this recipe is a little more runny than the real deal. ENJOY!!!

The BEST Ranch Dressing

The BEST Ranch Dressing

1 t. of Hidden Valley Buttermilk package (you'll find these by the salad dressing)
1 c. mayo
1 c. buttermilk
1/4 t. pepper (or more to taste)
1/8 t. paprika (or more to taste)
1/8 t. garlic powder (or more to taste)

Easy and way better than that bottled stuff. ENJOY!!!

Two of my FAVS from recipe group!

Sandra's Salsa

5 medium green tomatoes (called tomatillo...if you don't know what these are call me)
1/2 of a medium onion
cilantro
2 medium avocados
1 Serrano pepper ( 2 if you like it hot)...you could also substitute jalapenos
1 clove garlic
about 1 cup of water
salt to taste

Put everything in a blender (you can add more water depending on how liquid you want the salsa) ENJOY!!!

*Note: This is authentic stuff and the BEST salsa I have EVER had so try it :)


Callie's Guacamole Salad

1 pint grape tomatoes, sliced in half
1 yellow bell pepper, seeded and diced
1 (15oz.) can black beans, rinsed and drained
1/2 c. small diced red onion
2 T minced jalapeno pepper
1/2 t. fresh grated lime zest (2 limes)
1/4 c. olive oil
1 t. kosher salt
1/2 t. ground black pepper
1/2 t. minced garlic
1/4 t. cayenne pepper
2 ripe avocados, 1/2 inch dice

Place the tomatoes, yellow pepper, black beans, red onion, jalapenos, and lime zest in a large bowl. Whisk together the lime juice, oil, salt, pepper, garlic, cayenne pepper and pour over vegetables. Toss well. Just before ready to serve fold in the avocados. Check the seasoning and serve at room temperature. ENJOY!!!

Boyce's Ranch Dressing

Boyce's Ranch Dressing

4 c. Mayo (recommend Helman's Mayo)
3 c. Buttermilk
1 t. minced dry onions...I like to use about double that (in the spice area)
1 t. garlic salt
1 T. Lowry's season salt
pepper -to taste

I usually taste this and add a little more of this or that to my liking.
*This makes a lot so I usually only make half and keep mine in a large canning jar. Great for veggie dip too. ENJOY!!!