Monthly Archives: June 2015

All-American Bacon, Lettuce & Tomato Salad



All-American Bacon, Lettuce & Tomato Salad

This quick salad serves well as an entree or hearty side dish.

  • 1 large tomato, cubed 1/2-inch
  • 8 slices crisply cooked bacon, crumbled
  • 1 (10-oz.) bag (6 cups) mixed greens
  • 3/4 cup cream-style ranch dressing*
  • 8 oz. (2 cups) shredded Cheddar cheese

In large serving bowl layer tomatoes, bacon, lettuce, dressing and cheese.

* Substitute 3/4 cup your favorite creamy-style dressing.

Makes 8 servings.

Nutrition Facts (1 serving)

Calories 240; Protein 10 g; Carbohydrate 4 g; Fat 21 g; Cholesterol 40 mg; Sodium 610 mg

“Now is the time to invest in eternity.”


Watergate Cake



Watergate Cake

To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe.  I guess it has been a secret for a long time.  And then I had to get her approval to put it on my blog.  Thank you, Rhonda.  And thank you to her daughter, Holly for helping me.  This is a delicious cake to make for St. Patrick’s Day.  Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.

  • 1 box white cake mix
  • 1 large pkg. instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup 7-Up or Sprite

In a mixer, combine all ingredients; mix well.  Pour into a greased and floured bundt cake pan.  Bake at 350 degrees for 40 to 50 minutes.  Cool completely and then frost.


  • 1 large pkg. pistachio pudding mix
  • 1 pkg. Dream Whip (I used a small Cool Whip)
  • 1 cup milk

Beat everything together and frost cake.  Refrigerate.

“Witness for Christ with your life as well as your lips.”