Category Archives: Salads, Sides, Salad Dressings

Olive Garden Salad Dressing

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Olive Garden Salad Dressing

When my daughter, Janelle, hurt her back and was staying with us for a week, she was so hungry for a salad with Italian dressing.  I just happened to have the ingredients on hand to make this.  It was a very good copycat recipe.

I haven’t tried it yet, but I would think this would work great for a marinade also.

  • 1 packet Good Seasonings Italian Dressing
  • Ingredients needed to make dressing; oil, water and vinegar
  • 1/2 teaspoon dried Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon mayonnaise
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoon water
  • Prepare Good Seasonings Italian Seasonings Dressing as it states on back of package (mixing with oil, water & vinegar in the measurements given on packet)
  • Once prepared pour it in a medium bowl, then add additional ingredients listed above (starting with dried Italian Seasoning).
  • Using a whisk, mix all ingredients until mixed thoroughly combined.
  • Serve with your favorite salad fixings.

Store unused dressing in a sealed container in the refrigerator for up to 4 weeks.  Be sure to give the bottle a good shake before using.

“Let God’s Word fill your memory, rule your heart, and guide your words.”

 

 

Garlic Butter Asparagus Skillet

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Garlic Butter Asparagus Skillet

This really got a lot of rave reviews.  I served this with baked chicken, but this could be a wonderful vegetarian meal alone.  The flavor was outstanding!  That is if you love garlic like I do.

  • 1 cup orzo, uncooked
  • 1 lb. asparagus, fresh or frozen (I used frozen)
  • 4 tablespoons butter
  • 3 large garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons whole milk
  • Salt and pepper to taste

Cook orzo from package directions.  Add the asparagus pieces to the orzo the last 2 minutes of cooking.  Remove from heat and drain.

While pasta is cooking, add butter to a skillet and melt over medium heat.  Stir in garlic and cook for 4 to 5 minutes or until lightly browned.  Add orzo and asparagus to the skillet; stir in the cheese, milk, salt and pepper.  Cook for 1 minute.  Remove from heat and serve.  You  may serve with additional Parmesan cheese.

Makes 4 delicious servings.

“The love Christ showed for us on the cross is greater than words could ever express.”

Veggie Chopped Salad

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Veggie Chopped Salad

This is a little different from the other salads on my blog.  But equally delicious.  It makes a fairly large salad so it would be great to serve at a holiday or a summer get-together.

  • 3 cups finely chopped fresh broccoli
  • 3 cups finely chopped cauliflower
  • 3 cups finely chopped celery
  • 2 cups frozen peas (about 8 oz.), thawed
  • 6 bacon strips, cooked and crumbled
  • 1 1/3 cups mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 3/4 cup salted peanuts

In a large bowl, combine the first five ingredients.  In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended.  Add to salad and toss to coat.  Just before serving, stir in peanuts.  Refrigerate leftovers.

12 servings.

“God’s love in our heart gives us a heart for others.”

Buttery Garlic Mushrooms

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Buttery Garlic Mushrooms

For many years my family wanted me to make Burgundy Mushrooms for Christmas dinner.  This year I decided to try something different.  They were so quick and easy to make and just delicious, according to my family.  I’m not much of a mushroom eater.  I will definitely be making these again.  They were devoured.  I wanted to give my daughter some prime rib to take home for later, but she wouldn’t take it because there were no more mushrooms to go with it.

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini or button mushrooms
  • 2 tablespoons dry white wine, opt.
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley
  • 4 cloves minced garlic
  • Salt and pepper

Heat butter and olive oil in a large pan or skillet over medium-high heat.

Add mushrooms and cook for about 4 to 5 minutes until golden and crispy on the edges.

Pour in the wine and cook for 2 minutes, to reduce slightly.

Stir in thyme, 1 tablespoon of parsley and garlic.  Cook for 30 seconds longer, until fragrant.

Season generously with salt and pepper (to your taste).

Sprinkle with remaining parsley and serve warm.

Serves 4.

“The way to accomplish much for Christ is to serve Him in any way we can.”

Sea Foam Salad

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Sea Foam Salad

I was so hungry one day for something cold and refreshing.  I had all the ingredients in my pantry so this is what I made.  I made only half of this recipe and put it in a smaller bowl.  So simple and so delicious!

  • 1 (29-oz.) can pears, in heavy syrup
  • 1 (6-oz.) package lime jello
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup heavy cream

Open can of pears and drain liquid into a medium saucepan.  Set pears aside.

Bring liquid to a boil over high heat.  Remove from heat and use a whisk to stir in the package of dry jello.  Stir constantly until jello is dissolved.

Add the jello mixture, pears and cream cheese to your blender or food processor and blend until smooth.

Meanwhile, in a large bowl, beat the heavy cream on high speed until stiff peaks form.  Do not over beat.

Fold the whipped cream into the blended jello mixture.  It’s okay if there are a few streaks of cream.  Pour the mixture into a jello mold, bundt pan, 9 x 13 pan or a large bowl.  If you use a pan that you want to invert, spray the pan with cooking spray before pouring it in.  (And then when you invert, you may need to dip bottom of pan into hot water for several seconds before turning it over.)

Cover and refrigerate for several hours or overnight.

Serves 12.

“The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served.”

 

Scalloped Potatoes and Ham

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Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”

Amish Broccoli / Cauliflower Salad

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Amish Broccoli / Cauliflower Salad

Delish!!!  One of my very favorite salads, if not the most favorite.  It’s addicting!

  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 pound bacon, fried and crumbled
  • 1 cup shredded cheddar cheese

Combine chopped broccoli and cauliflower in large bowl.

In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.  Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.  Stir in the bacon and cheese.  Serve.

“Daily prayers lessen daily worries.”

Classic Macaroni Salad

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Classic Macaroni Salad

I love macaroni salad and this is the “best”.  I like my salad a little sweet so I add the sweet pickle juice, but certainly leave out if you don’t like it that way.  By adding the sweet pickle juice, it makes it creamier.  Delicious!!

  • 1 pound elbow macaroni
  • 5 hard-cooked eggs, chopped
  • 1 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup diced sweet pickle
  • 2 cups mayonnaise
  • 1/4 cup sweet pickle juice, optional
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper, optional

In a large pot of boiling water, cook macaroni over high heat for 7 to 9 minutes, or just until tender.  Drain, rinse, and let cool.

Place macaroni in a large bowl, add remaining ingredients, and mix well,  Cover and refrigerate for at least 1 hour before serving.

Serves 8.

“When life’s struggles make you weary, find strength in the Lord.”

Old Settler’s Baked Beans

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Old Settler’s Baked Beans

I wanted another side for the 4th of July picnic and I needed to fix it quickly.  I put all the ingredients in a cast iron skillet and brought it up to a boil to give it a head start and then I stuck it in the oven.  It took about half the time.  Really, really good.  You can use any beans that you have on hand.

  • 1/2 pound ground beef
  • 1/4 pound bacon, cut up (I used bacon bits)
  • 1 small onion, chopped
  • 1 can red kidney beans
  • 1 can butter beans
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup ketchup
  • 1/2 teaspoon mustard (no dry)
  • 2 tablespoons molasses

Brown beef, bacon and onion.  Mix all ingredients and put in casserole dish.  Heat uncovered one hour or more, as desired, at 350 degrees.  Can be made ahead of time.

“When life knocks you down, you’re in the perfect position to pray!”

Creamsicle Fluff or Strawberry Fluff

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Creamsicle Fluff

This is so dreamy!  It will get devoured immediately.  So much so, I made strawberry fluff.  Yummy!!

  • 1 small box orange Jell-O
  • 1 small box instant vanilla pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-oz.) tub Cool Whip
  • 1 (14-oz.) can mandarin oranges, drained
  • 1 cup mini marshmallows

In a large bowl combine orange Jell-O and boiling water.  Mix well to dissolve and then add cold water and stir.  Chill for 15-20 minutes.  Whisk in vanilla pudding and mix until smooth and chill for another 10 minutes until it becomes thickened.  Fold in Cool Whip, oranges and marshmallow.  Chill until set, about an hour.

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Strawberry Fluff

  • 1 small box strawberry Jell-O
  • 1 small box instant cheesecake pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-oz.) tub Cool Whip
  • 1 can fruit cocktail, drained
  • 1 cup mini marshmallows

Same instructions as above.

“God has already proven His love for you.”