Spinach Salad

I made this for Bunco the other night and got a few requests for the recipe. So here you go gals, enjoy!

Mix:

1 bag each of Romaine Lettuce and Spinach
1 small bag (8 oz) of shredded mozzerella cheese
1 pkg pre-cooked bacon (or cook it yourself) in small pieces
1 bag slivered toasted almonds

To toast Almonds:
Heat 2 Tbs. Canola oil in pan, add almonds-when toated add about 1/2-3/4 sugar till coated.

Dressing:
1/2 cup Sugar
1/3 cup red wine vinegar
2 Tbs. Lemon Juice
1/4 tsp. salt
2/3 cup canola oil
2 tsp. poppy seeds

Blend all ingredients Except oil & poppyseeds. Add them last and shake well.

DO NOT ADD THE DRESSING UNTIL RIGHT BEFORE YOU ARE READY TO SERVE. It will get soggy.

Bow-Tie Pasta Salad

6 C. cooked chicken, chopped
8 oz. Bow tie pasta (Farfalle), cooked (al dente) and drained. (I used 12 oz.) Rinse with cold water.
½ bunch of green onions, chopped
Salt and Pepper to taste ( Used when cooking chicken)
Lg. Can pineapple tidbits (well drained)
1 C. Lg. Seedless red grapes, halved
1 C. Celery, thinly sliced ( I don’t usually use)
4-5 diced apples, with skins on. (I used Gala, a friend used Fuji)
1 pkg.(2-4 oz.) slivered almonds

Dressing:2 C. Mayo (NOT Fat- free)
½ C. sugar
¼ C. vinegar
Mix ingredients for dressing and set aside in fridge.

Mix first 3 ingredients (chicken, pasta, and onions) in big bowl and put in fridge.Prepare other ingredients as directed. Do not mix all together till right before serving, as juice from fruit will gather on the bottom. I mix a few hours ahead of time, so the dressing can mix with the other flavors. It does fine.

Bread Stuffing

3/4 cup butter
2 large celery stalk, chopped
1 medium onion, chopped
9 cups soft bread cubes (15 slices, I use half white, half wheat)
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. sage
1/4 tsp. pepper

In saucepan melt butter and saute celery & onions in butter until tender. Add to the rest of ing. Grease a 13x9 pan and place stuffing inside. Cover w/foil. Bake @325 for 30 min. Uncover & bake another 15 min. YUM!

Yummy Yams

If you haven't been a huge fan of Yams on Thanksgiving, I implore you to try this recipe, you will be HOOKED!

Beat together & put in greased 9x9 pan:

3 C. cold sweet potatoes-drained, mashed

1 C. sugar

1/2 C. Milk

1/4 C butter (soft)

3 eggs

1 tsp. salt

1 tsp. vanilla

Then mix together topping:

1/2 C brown sugar

1/4 C flour

1/2 C chopped pecans

2 T. butter

Sprinkle topping over yam mixture. Bake uncovered @ 350 for 30-40 min. Until Bubbly. I assure you, you WILL be making this for thanksgiving dinner from now on!

Roasted Red Potatoes with Bacon and Cheese

1/2 C. Light (or regular) Ranch dressing
1/2 C. shredded cheese (I use Monterary Jack, but chedder would be great too)
1/4 C. Real Bacon Bits (I never add these, but you can:)
2 lbs. Small red potatoes, cubed
1 Tbls. Chopped fress parsley (dry works just fine)

Heat oven to 350 degrees. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly. Spoon into lightly greased 13x9 inch baking dish. Cover with foil. Bake 40 minutes. Remove foil; back an additional 15 minutes or until potatoes are tender. Check with fork for desired doneness. Mine usually take a little longer. Sprinkly with parsley and Enjoy!!