Category Archives: Salads, Sides, Salad Dressings

Classic Macaroni Salad

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classicmacaronisalad

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.”

Loaded Baked Potato Salad

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Loaded Baked Potato Salad

I love potato salad, probably because I love potatoes.  Maybe my favorite food.  This is a little different than my original potato salad recipe.  Try it and I think you’ll love it!

  • 5 lbs. small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1 lb. bacon, cooked and crumbled
  • 2 cups (8-oz.) shredded cheddar cheese
  • 1 sweet onion, chopped, opt.
  • 3 sweet pickles, chopped (You may use dill, if you like.)
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper.  Bake, uncovered, at 425 degrees for 40 to 45 minutes or until tender.  Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.  In a small, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

Makes 20 servings.

“May the memory of our earthly place point us with hope to our heavenly place.”

 

Cashew-Chicken Rotini Salad

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Cashew-Chicken Rotini Salad

This is a beautiful and fresh salad to serve at potlucks or picnics.  Spring is coming and the perfect meal-in-one.  Delicious!  It makes quite a large amount, so I made a half recipe.

  • 1 pkg. (16-0z.) spiral or rotini pasta
  • 4 cups cubed cooked chicken (I poached my chicken and it was very moist)
  • 1 can (20-oz.) pineapple tidbits, drained
  • 1 1/2 cups sliced celery
  • 3/4 cup thinly sliced green onions (I left out)
  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1 pkg. (5-oz.) dried cranberries
  • 1 cup ranch salad dressing
  • 3/4 cup mayonnaise
  • 2 cups salted cashews

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries.  Drain pasta and rinse in cold water; stir into chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise.  Pour over salad and toss to coat.  Cover and refrigerate for a least 1 hour.  Just before serving, stir in cashews.

Makes 12 servings.

“With God, all things are possible.”

 

Craving Beans

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Craving Beans

The story behind this dish is that once you eat it, you end up craving it.  It works as a main dish or a side dish.  And you can make it in the slow cooker or make on the stove.  This is also a pantry meal, as most of the ingredients will already be in your pantry.  And if you cook it on the stove, it only takes 30 minutes.

  • 1 can (16 oz.) red kidney beans, undrained
  • 1 can (16 – 28 oz.) baked beans, undrained (I use vegetarian)
  • 1 can (16 oz.) butter beans, undrained
  • 4 to 6 hot dogs, sliced into small rounds
  • 2 tablespoons dried chopped onion
  • 1 heaping tablespoon prepared mustard
  • 1/2 cup ketchup
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Combine all of the ingredients in a 5 to 6-quart slow cooker or Dutch oven.

If using a slow cooker:  Cover and seal the pot and cook until thick and bubbly, 7 to 8 hours on low, 3 to 4 hours on high.

If using a Dutch oven:  Cook over medium heat, stirring often, until the mixture begins to bubble.  Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes.

Serve hot.

Serves 4 to 6.

“The promise of Christ’s return calls us to persevere in faith.”

Broccoli / Cauliflower Salad

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Broccoli/Cauliflower Salad

This is very similar to my other Broccoli Salad, but slightly different and equally delicious.

  • 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 lb. bacon, fried & 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, reserving a small amount to sprinkle on top of salad just before serving.

Refrigerate until serving.

“The way we view eternity will affect the way we live in time.”