Italian Dressing and Salad

Tastes just like Olive Garden's salad!

Dressing: 
1 Italian Dressing packet (and ingredients needed to make dressing)
½ tsp. dried Italian Seasoning
½ tsp. salt
¼ tsp. black pepper
½ tsp. sugar
¼ tsp. garlic powder
½ tbsp. mayo
¼ cup olive oil
2 tbs. white vinegar
1 ½ tbsp. water

Prepare Italian Dressing as directed in a mason jar or bowl. Add the rest of the ingredients and mix well. Stores well in the fridge for several weeks. Shake well before using.

Salad: 
1 large head romaine lettuce, torn into pieces
red onion, slice
black olives
cherry or grape tomatoes
2-4 banana peppers, optional
croutons
Parmesan cheese (freshly grated is best)

Toss salad ingredients with dressing right before serving.

Easy Vanilla Buttercream Frosting

 This is the frosting I used on the ice cream cone cupcakes. Easy and delicious!

3 cups powdered sugar
1 cup butter
1 tsp vanilla
1 to 2 TBS milk

Mix together sugar and butter in a mixer or with beaters. Mix on low speed until well blended and then increase speed to medium and beat for 3 minutes. Add vanilla and milk. Continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Birthday Cake Dip

1 (6 oz) container vanilla yogurt
1/3 cup Cool Whip
1/2 cup Funfetti cake mix

Mix above ingredients and serve with animal or graham crackers.

Alternate recipe:
Just mix a container of vanilla yogurt with a smaller amount of cake mix.

Taco Dip

A favorite at family gatherings and parties!

2 (8 oz.) package cream cheese, softened
1 (16 oz.) container sour cream
1 packet taco seasoning
1 cup shredded Cheddar cheese
shredded lettuce
chopped tomatoes
black olives, drained and sliced

In a bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9x13 glass pan. Top the mixture with lettuce, cheese, tomatoes, and black olives.

Optional additional toppings: green onion, green peppers, jalapenos, guacamole

Creamy Chicken Bow Tie Salad

I made this one up myself when I was looking for something different. Jerry has requested it be added to our regular rotation.

2-3 grilled chicken breasts, cubed
8 oz bow tie pasta
1 cup pea pods
1 cup cherry tomatoes, halved
1/4 cup bacon, crumbled
1/4 cup finely grated cheese (Monterey Jack or real Parmesan is good)

Dressing:
1/4 cup finely diced onion
2 garlic cloves, minced
1/4 cup olive oil
2 T. vinegar
1/2 t. sugar
1/4 cup mayo
1/4 t. each salt & pepper
1/4 t. basil
1/4 t. oregano
1/2 t. parsley
1/4 t. dry mustard

Mix dressing ingredients together and set aside. Cook bow tie pasta according to directions. Rinse with cold water after draining. Toss all ingredients with dressing. Serve at room temperature or chilled.

Triple Fudge Brownies

1 (3.9 ounce) package instant chocolate pudding mix
1 package chocolate cake mix
1 package semisweet chocolate chips
ice cream (optional)

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Optional: Dust with confectioners' sugar or serve with ice cream.

Pop's Pico de Gallo

3-4 Roma tomatoes
1 medium onion
fresh cilantro, as much as you like, MUST use fresh
1/2 t. minced garlic
10 slices (or more) canned jalapenos or 1 fresh
1 t. salt
1 T. lemon juice

Mix in food processor or chop by hand.

From Pop Pop

Bacon Cheddar Hamburgers

These have become a new favorite at our house!

1 pound ground beef
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup bacon, crumbled (or real bits)

In a large bowl, mix together the ground beef, Cheddar cheese, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Grill 5 minutes per side or until well done. Serve on buns. 

Modified from a recipe found on AllRecipes.com

Easy Homemade Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
plus mix ins of your choice (candy, nuts, chocolate, etc.)

Whip heavy cream to stiff peaks in large bowl.  Mix sweetened condensed milk with your choice of flavoring. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

(We used 2 Butterfingers coarsely chopped as our mix-in. Delicious!)

Cranberry Scones

3 cups flour

1/2 cup sugar

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

3/4 cup butter

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped walnuts or pecans

2 t. orange zest

1 cup buttermilk

Topping:

1 T. milk

1 T. sugar and 1/4 t. cinnamon mixed

Mix dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cranberries, nuts, and orange zest. Mix in butter milk with fork just until moistened. 

On a floured surface, roll or pat dough into 3/4 inch thick circle. Cut into desired shape (wedges or biscuit shape). Place on greased baking sheet. Brush with milk and sprinkle with sugar/cinnamon mix. Bake at 400 on lower rack for about 15 minutes or until lightly browned.

Makes about 12 scones.

From Southern Food