This is what I made for dinner last night. Even though the picture doesn’t look like it, there is a lot of salad in the bowl. Way more than my husband and I could eat. So I took it out to my daughter, her husband and three growing boys. They still had some leftovers. I did throw in extra lettuce, pasta and cheese so that may have made a difference. I didn’t put any onion in it, but it definitely needed some. I served it with some warm bread from the oven. Comments were good to delicious, so it made my blog. My daughter now wants to make it.
- 4 cups cooked Ditalini pasta
- 3 cups chopped romaine lettuce
- 3 cups chopped iceberg lettuce
- 2 1/2 cups chopped red cabbage
- 2 fresh diced tomatoes
- 1 cup diced green onions
- 1 cup chopped bacon
- 4 oz. Gorgonzola cheese (use more if you like)
Cook Ditalini pasta according to package instructions. Cool and set aside.
Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.
Combine romaine, iceberg, cabbage, tomatoes and green onions in large salad bowl.
Cook bacon according to package instructions.
Add cooked pasta, bacon and Gorgonzola cheese to salad.
Add dressing (to taste) before serving. Toss and enjoy!
Sweet Italian House Dressing
- 1/4 cup balsamic vinegar
- 2 cloves garlic, peeled and minced
- 1 teaspoon sugar
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor fitted with a metal blade. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.
Store in airtight container in refrigerator for up to two weeks.
“Our surrender to God precedes His significant work in our life.”
Cinnamon Sugar Roll-ups
My day to serve treats at Bible study this morning. They were ready to serve in less than 30 minutes. I actually think I rolled them the wrong way, but they still tasted the same. Yum!
- 1/4 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 1 (8-oz.) can refrigerated original crescent rolls
- 2 tablespoons butter, melted
Preheat oven to 375 degrees. Stir together first 3 ingredients.
Unroll crescent roll dough onto a parchment paper-lined work surface. Separate dough into triangles. Brush with melted butter, and sprinkle evenly with sugar mixture.
Roll up each triangle, starting with shortest side; place on a parchment paper-lined baking sheet.
Bake for 10 to 12 minutes or until golden brown. Cool 1 minute on pan; remove to a wire rack to cool.
Makes 8 roll-ups.
“We serve God by sharing His Word with others.”
This is totally addicting!
- 3/4 cup mayonnaise
- 1/2 cup drained and chopped pimiento-stuffed Spanish olives
- 16 oz. Cheddar cheese, shredded
- Pumpernickel bread
Mix together mayonnaise, olives and cheese.
Cut crusts from bread and cut each piece diagonally into quarters, creating triangles. Spread each triangle with cheese mixture. Garnish with sliced olives, if desired.
Makes 36 appetizer servings.
Try making grilled cheese sandwiches with this. Delicious
“When we put our cares into God’s hands, He puts His peace into our hearts.”
Apple Coffee Cake
This moist coffee cake is perfect for your morning coffee, breakfast or brunch. I served it for an afternoon dessert with ice cream and caramel sauce. The topping is to die for.
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups peeled, chopped apple
- 1/2 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray a 9″ x 13″ baking pan with cooking spray.
Beat shortening and sugar on medium speed of an electric mixer, beating until blended. Add eggs, 1 at a time, beating until blended. Add vanilla, beating well.
Combine flour, baking powder, soda and salt; add flour mixture to shortening mixture alternately with sour cream, beginning and ending with flour mixture. Stir in apple.
Spoon batter into prepared pan; sprinkle with Topping. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve warm.
Makes 15 to 18 servings.
“Don’t be shy; tell the stories of God’s greatness.”
BBQ Sloppy Joes
Super simple to make. Different and delicious. We ate these with a fork.
- 1 1/2 lbs. ground beef
- 1 (14 1/2-oz.) can diced tomatoes, undrained
- 1 1/4 cups ketchup
- 1/2 cup bottled barbecue sauce
- 1 tablespoon Worcestershire sauce
- 8 hamburger buns
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well. Return cooked beef to skillet.
Stir in tomatoes and next 3 ingredients. Reduce heat to low, and simmer 15 minutes or until thickened. Serve mixture on buns (toasted or not).
Makes 8 servings.
“Embrace the good news; Jesus is a non-exclusive Savior.”
Roasted Garlic Cauliflower
I served this with grilled bacon-wrapped chicken tenderloins. Very good and healthy.
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
Preheat oven to 450 degrees.
Put cauliflower, olive oil and garlic in a 9″ x 13″ casserole dish. With hands, mix up until everything is coated with oil. Season with salt and pepper.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese, and broil for 3 to 5 minutes, until golden brown.
4 to 6 servings.
“Blessed is the person who finds out which way God is moving and then goes in that direction.”