Category Archives: Salads, Sides, Salad Dressings

Old Settler’s Baked Beans



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



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.


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



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



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



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.”

Apple Salad with Lemon Poppy Seed Dressing



Apple Salad with Lemon Poppy Seed Dressing

This is a wonderful salad to serve in the fall when the apples are ready.  It is so light and refreshing!  Of course, you could serve this any time of the year.

  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 3 heads romaine hearts, torn into bite-size pieces
  • 4 oz. shredded Swiss cheese
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 2  apples, peeled, cored and diced

In blender or food processor, combine sugar, lemon juice, onion, mustard and salt.  Process until well blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, and apples.  Pour dressing over salad just before serving, and toss to coat.  (I didn’t use all the dressing.  But it depends on how much you like.  I like light dressing on mine.)

“Giving freely honors the Lord, helps others, and blesses us.”


Copycat Benihana Ginger Salad Dressing



Copycat Benihana Ginger Salad Dressing

After having ginger dressing on a salad at a local restaurant, my daughter was in search of a recipe just as good.  She found this one and has been making it ever since.  We had never had ginger dressing before and we both fell in love with it.  I love it over iceberg lettuce. Making the dressing is as simple as dumping the ingredients into a blender, mixing it up and popping it into the frig to chill.

  • 1/2 cup minced onion
  • 1/2 cup peanut oil
  • 1/3 cup rice vinegar (we like the seasoned rice vinegar)
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all of the ginger is pureed.  Chill.

Makes 1 3/4 cups.

“Praise is the song of a soul set free.”

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.”

Copycat KFC Cole Slaw



Copycat KFC Cole Slaw

My grandson, Caleb, loves KFC Cole Slaw, so I had to make this for his birthday party along with his other favorite, BBQ ribs.

  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.

Cover and refrigerate for a least 2 hours before serving.

Serves 10 to 12.

“We are shaped and fashioned by what we love most.”

Green Pea Salad



Green Pea Salad

This is one of the sides for my Easter dinner this year.  Very good and refreshing.  It can be made ahead of time.  Also a great potluck side dish.

  • 1/2 cup mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/4 cup finely minced onion
  • 1/2 to 1 teaspoon sugar
  • Salt
  • 4 cups fresh baby peas, or two 10-oz. pkgs. frozen baby peas, thawed but uncooked
  • 6 oz. medium to sharp Cheddar cheese, cut into tiny cubes
  • 4 to 5 crisp cooked bacon slices, crumbled

Whisk together the mayonnaise and sour cream in a small bowl.  Add the onion, the smaller amount of sugar, and salt to taste.  Stir together the peas, cheese, and bacon in a large bowl.  Spoon on the mayonnaise mixture and toss lightly just until combined.  Add more sugar or salt if you wish.  Refrigerate for at least 30 minutes and up to 12 hours before serving.

Yield:  6 servings.

“God is my Father, I will never think of anything that He will forget, so why should I worry?”