Saturday, May 30, 2009

Broccoli/Cauliflower Salad


  • 4-5 cups cauliflower
  • 4-5 cups broccoli
  • 1/4 cup sliced red onion
  • 1 cup raisins
  • 1 cup sunflower seeds
  • 10 strips crisp fried bacon (chopped)


  • 1/2 cup Miracle Whip
  • 3-4 Tbls. sugar
  • 1 tsp. vinegar

  1. Mix all ingredients
  2. Mix dressing and add to vegetables.
  3. Let marinate overnight, add bacon next morning

Wednesday, May 27, 2009

Pretty Darn Good Meatloaf

This recipe is from Shannon's Food Blog, but I'm posting it here because it is the best meatloaf you will ever eat!

Throw in your food processor (or chop in small pieces by hand if you're so inclined):

2 garlic cloves
3 stalks fresh celery (the shorter kind...not the super-huge chemically altered kind)
1/2 large-ish onion
1 cup fresh parsley leaves
2 small carrots
a nice sized chunk of red and/or yellow bell pepper (you want about 1/2 cup minced)
1/4 cup of minced herbs: basil, oregano, thyme, sage (or you can use a dried Italian blend (1 heaping tablespoon)

Whirrrr until uniformly chopped to bits. Dump into a bowl along with:

1/2 cup rolled oats
1/2 cup ketchup or barbecue sauce (whichever is your meatloaf preference)
1/2 tsp salt
1/2 tsp red or black pepper
2 eggs
1/2-1 tsp dried cumin
2 pounds ground beef, buffalo, venison, etc

Squish it all up with your hands until combined. Form into a loaf in a 9 x 13 pan and top with more ketchup or barbecue sauce. Bake at 350 for an hour or until you're sure it's done.

How is that for a haphazard recipe?! Meatloaf is one of those things that is much better the second time around. This freezes awesome.

Tuesday, May 26, 2009

Pear Chicken Salad

  • 6 cups spring mix salad greens
  • 1 medium ripe pear, sliced
  • 1-1/2 cups cooked chicken strips
  • 1/4 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Granulated Pure Cane Sugar
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • Dash pepper
  1. On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
Yield: 4 servings.


I just wanted to remind everyone to remember to add labels to your recipes!

Pasta Veggie Salad

  • 1 1/2 cup uncooked tricolor spiral pasta
  • 1/2 cup fresh broccoli
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup chopped cucumber
  • 1/2 cup celery
  • 1/3 cup sliced carrot
  • 1/4 cup chopped tomato
  • 1/4-1/3 cup ranch salad dressing
  1. Cook pasta; drain and rinse in cold water. Place in large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.
Yield: 4 servings

Cold Pasta Salad

  • 1 (7 oz) pkg. macaroni shells/rings, cooked and chilled
  • 1 cup diced ham
  • 1/2 cup diced cheese
  • 1 small chopped onion
  • carrots
  • radishes
  • celery
  • 3/4 cup salad dressing
  • 1 tsp celery seed
  • 1 Tbsp mustard
  • 1/4 cup sour milk (or add a few drops of lemon juice to regular milk, let set)
  1. Mix dressing ingredients in large bowl. Add macaroni, ham, cheese and veggies; mix thoroughly. Chill for several hours.

Sunday, May 24, 2009

Cold Taco Salad

  • 8 oz 1000 island dressing
  • 1/3 c. sugar
  • 2 Tbsp taco sauce
  • 1 env. taco seasoning mix-divided
  • lettuce-chopped
  • shredded cheese
  • 1 lb. hamburger
  • onion, black olives, tomatoes- other desired toppings
  • Taco chips
  1. Mix 1000 island dressing, sugar, taco sauce, 1 Tbsp. taco seasoning mix together.
  2. Brown 1 lb hamburger. Add remaining taco seasoning mix to hamburger.
  3. Combine lettuce, cheese, browned hamburger and other desired toppings.
  4. Stir in dressing and add taco chips just before serving.

Iowa Pasta Salad


  • 2 c. or more colored rotini pasta
  • 1/2 c. celery-chopped
  • 1/4 c. onion-chopped
  • 1/4 c. gr. pepper-chopped
  • 1/2 c. radishes-chopped
  • 1/4 c. cucumbers (add more)
  • 1/4 c. carrots- diced
  • Dressing:
  • 1/4 c. sugar
  • 1/2 c. mayo
  • 1/2 c. Dorothy Lynche dressing
  • salt/pepper

  1. Cook and drain pasta, rinse well in cold water.
  2. Add chopped veggies to pasta.
  3. Mix dressing ingredients.
  4. Pour over veggies, stir.
  5. When ready to serve, add diced tomatoes.
  6. *It's best when it sits overnight.

Linda H. introduced us to this yummy salad when we lived in IA. It's so versatile. You can take out one veggie and add more of another.

Saturday, May 23, 2009

Easy Rhubarb Dessert

  • This is a very tasty and attractive dessert. It's great served warm with ice cream.

    4 cups sliced fresh or frozen rhubarb
    1 package (3 ounces) raspberry gelatin
    1/3 cup Sugar
    1 package (18-1/4 ounces) yellow or white cake mix
    1 cup water
    1/3 cup butter, melted
    Ice cream, optional

    Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter. Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired. Yield: 16-20 servings.

Friday, May 22, 2009

Easy Chicken Wraps

  • chicken breasts
  • chicken broth
  • green chilies
  • cumin, salt & pepper
  • shredded cheese
  • sour cream
  • salsa
  • tortillas
  1. In a slow cooker cook chicken breasts with chicken broth & green chilies until done 2-3 hrs. Season with cumin, salt & pepper.
  2. Drain chicken broth & shred chicken.
  3. Serve warm on a tortilla with cheese, sour cream & salsa.

Thursday, May 21, 2009

Strawberry Rhubarb Sauce

Ingredients: 4 cups sliced fresh or frozen rhubarb(thawed)

1 (10)oz package frozen strawberries

1/2 cup water

1/4 cup quick cooking tapioca

1 cup sugar

Directions: In saucepan combine fruit, water and tapioca, let stand for 5 minutes Cover and cook until rhubarb is tender, stir in the sugar, stir until dissolved.

Serve warm or chilled, great with ice cream or waffles, or by itself!!

Monday, May 18, 2009

Rhubarb Upside Down Cake


  • Yellow cake mix, plus ingredients listed on package.
  • Rhubarb, chopped - enough to cover bottom of 9x13 pan
  • Sugar

  1. Place enough rhubarb to cover bottom of 9x13 pan.
  2. Sprinkle with desired amount of sugar.
  3. Mix cake mix according to package directions. Pour over rhubarb mixture.
  4. Bake according to directions for 9x13 cake.
  5. This is my Mother-in-law's recipe. It's ABSOLUTELY delicious with vanilla ice cream!

Rhubarb Crisp

  • 4 c. cut-up rhubarb
  • 3/4 c. brown sugar
  • 1/2 c. flour
  • 1/2 c. quick oatmeal
  • 1/3 c. butter-softened
  • 3/4 tsp. cinnamon
  • 3/4 tsp. nutmeg
  1. Spread rhubarb in bottom of a greased 8x8 pan.
  2. Mix remaining ingredients together; sprinkle over rhubarb.
  3. Bake at 375 for 30 minutes or until golden brown and tender.

Rhubarb Muffins

  • 1-1/2 c. sugar
  • 2/3 c. oil
  • 1 c. buttermilk (or add 2 Tbsp vinegar to 1 c. milk)
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 2-1/2 c. flour
  • 1-1/2 - 2 c. cut up rhubarb
  • 1/2 c. nuts
  1. Mix ingredients together.
  2. Fill muffin cups 1/2 full.
  3. Sprinkle tops with a cinn-sugar mixture: 1/4 c. sugar, 1/2 tsp. cinnamon.
  4. Bake at 350 for 25 minutes.

Wednesday, May 13, 2009

Breakfast Pizza


1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Fruit Pizza

  • 1 (18oz) pkg. refrigerated sugar cookie dough
  • 1 (8oz) pkg. cream cheese, softened
  • 1 (8oz) container whipped topping, thawed
  • 2 cups sliced strawberries
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 1/2 teaspoon orange zest
  1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
  2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
  3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
  4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
Serves: 8

Wednesday, May 6, 2009

Cheesy Chicken & Rice Casserole

  • 1 can (10 3/4 oz) Condensed Cream of Chicken Soup
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 tsp onion powder
  • 1/2 tsp seasoned salt (can use regular salt)
  • 1/4 tsp black pepper
  • 2 cups frozen mixed vegetables
  • 4 skinless, boneless chicken breasts
  • 1/2 cup shredded Cheddar cheese
  1. Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
  2. Top with the chicken. Season the chicken as desired. Cover the baking dish.
  3. Bake for 50 minutes or until the chicken is cooked through and the rice is tender.
  4. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Friday, May 1, 2009

Weeknight Lasagna Toss

1 lb. ground beef
2 green peppers chopped
3 cloves of garlic chopped
1 jar (26 oz) spaghetti sauce
1 2/3 cup water
1/4 cup Zesty Italian Dressing
12 oven ready Lasagna noodles(broken in quarters)
1 cup shredded mozzarella cheese


  1. brown meat in large saucepan, drain

  2. stir in peppers, garlic,( i added onion too) spaghetti sauce , water and dressing bring to a boil. add noodles cover and cook on medium heat until noodles are done. 10-15 minutes

  3. Remove from heat, sprinkle with cheese, cover let stand until cheese melts.