I served this salad with our steak, and oven fried potatoes for our 4th of July celebration. It is absolutely wonderful! So easy and you can make it ahead of time and keep it in the fridge until serving time.
12-oz. pkg. iceberg lettuce blend (or use anything you like)
1 cup grape tomatoes, halved
3/4 cup coleslaw salad dressing
3/4 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.
Makes 6 servings.
“God’s grace is infinite love expressing itself through infinite goodness.”
A little different but very delicious! Use any veggies that you like. I even stuck in some cheese chunks. When you make the dressing, you are going to say “this is too much”, but you definitely need it all.
16-oz. box elbow macaroni (or any small pasta)
3 – 4 carrots, shredded or diced
1 small sweet onion, diced (no onion for me)
2 or 3 red, green or yellow bell pepper, seeded and diced
3 stalks celery, diced
2 cups mayonnaise
14-oz can sweetened condensed milk
1/4 – 1/2 cup sugar (I used 1/2 cup)
1/2 to 1 cup cider vinegar (I used 1 cup) (Use may use any kind of vinegar you like)
1 teaspoon salt
1/4 – 1/2 teaspoon pepper. opt.
Cook macaroni according to package directions. Drain and rinse in cold water; drain well. Combine your cooled macaroni and veggies in a large bowl.
In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar. Make sure the sugar is dissolved and then pour over macaroni and veggies. Season with salt and pepper.
Chill at least 8 hours or overnight to allow dressing to thicken. Mix well before serving.
“Come to Jesus for the refreshing power of His living water.”
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.”
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.”
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.
“God’s love in our heart gives us a heart for others.”
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.
“The way to accomplish much for Christ is to serve Him in any way we can.”
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.
“The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served.”
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.
“We need each other to get where God wants us to go.”