Carmelized Pecans/Walnuts

 1 Tbs butter

1 Tbs brown sugar

1/2 c chopped pecans or walnuts

Melt butter over low heat.  Add sugar and nuts.  

Cook, stirring constantly 2-3 min.  or until carmelized

Cool on wax paper

From Mom

Raspberry Vinagrette

 1 c brown sugar

1 c raspberry vinegar

10 oz raspberry jam

1/4 c minced onion

Mix all in a small saucepan.  Cook on low heat.  Cool

From Mom

Christmas Salad

 Christmas Salad

Romaine lettuce or mixture

Avocado

Pomegranate seeds

Mandarine oranges

Grapefruit

Dressing:

½ c. + 2 Tbs sugar

1 tsp salt

1 tsp dry mustard

1 tsp paprika

⅓ c apple cider vinegar (not quite full)

1 Tbs celery seed

1 c. oil

Directions:

Assemble salad ingredients.  For dressing, combine all but oil in blender.  Pour oil in slowly through the top hole while blender is going.  Blend about 1 min.

To store dressing:  place a quarter onion in with the dressing, but take out when serving.

From MOM

Tomatillo Dressing

 1 pkg Ranch dressing mix, not buttermilk

1 c mayo

3/4 c buttermilk

2-3 tomatillos, husked, and cut in half

1 med jalapeño, roughly chopped, no seeds

1+limes

1/2 bunch cilantro

1 tsp minced garlic

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Black beans
• Corn
• Peppers
• 1-2 c marinated, cooked chicken OR *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing
• Nacho Cheese Doritos, opt

STICKY FINGER DRESSING:

• 3 Tbs Frank's buffalo hot sauce                       
• 3/4 c brown sugar                                        
• 1/4 c water                                                    

DIRECTIONS:

1. Mix dressing ingredients together in small pan and heat on stove until dissolved.  
2. Put salad ingredients together in large bowl.
3. When ready to serve, drizzle sticky finger dressing and ranch over salad.
4. Crumble chips on top, if desired

*OR use Tyson Chicken tenders!

1. Bake chicken tenders according to directions on the bag.  
2. Put salad ingredients together.
3. Heat sticky finger dressing in a medium saucepan on the stove using these measurements:
• 4 1/2 Tbs hot sauce
• 1 c + 2 Tbs brown sugar
• 3 Tbs water
4. When chicken is cooked through, cut in slices and mix into the hot sauce.
5. To serve, place chicken on salad and top with ranch dressing and chips, if desired.

(Can use Haylee's grilled chicken or this CHICKEN )

Cob Salad

Lettuce
Tomatoes
Green onions, or purple
Peas (if frozen, just put on and they will thaw)
Grilled chicken (I cooked my chicken in the fry pan with some chicken season Grill mates)
Hard boiled egg
Avacado
bacon, opt
Feta cheese (or bleu)
Croutons

Dressing: (From Cara)
1 c mayo                                         
1/2 tsp kosher salt
1/2 tsp pepper
2 Tbs red wine vinegar
2 tsp minced garlic
1/2 c crumbled feta or bleu cheese
2 Tbs or more milk or buttermilk to thin

Jasta: Italian Pasta Salad

        JANE'S FAVORITE PASTA

• (1) 16 ounce package of rotini pasta (multi-colored)
• 2 cups cherry tomatoes halved
• 1 cucumber, cut and quartered
• 4 oz mozzarella cheese cubed
• 3 oz sliced pepperoni cut in fourths 
• 1 large green bell pepper diced
• (?)(Red onion, chopped fine
• 1 can of black olives 10 oz, drained
• 8 oz Italian dressing
• 6 oz shredded Parmesan cheese (opt)

1. Bring a large of of water to a boil.
2. Add pasta and cook until al dente. You want your pasta firm.
3. Drain, and rinse with cold water. Set aside.
4. In a large bowl, combine the pasta with tomatoes, mozzarella cheese, pepperoni, green pepper, and black olives.
5. Pour the Italian dressing over the top. Add in the Parmesan cheese and stir to coat.
6. Let sit in the refrigerator for at least one hour for the flavors to come together.

Serves 12

If Putting together the night before, just add a little dressing to the noodles and veggies.  Add the cheese and rest of the dressing right before serving.

*Can instead of using pepperoni do more veggies: broccoli, cauliflower, etc

Slow Cooker Shredded Mexican Chicken

From:  Carlsbadcravings

Slow Cooker Shredded Mexican Chicken

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy)
• 3-4 tablespoons brown sugar **
• 1 4 oz. can mild diced green chilies (I didn't have so I didn't use)
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1 teaspoons liquid smoke

1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (I didn't have much at all to drain) (see note***). 

***Use 3 tablespoons brown sugar if using mild salsa.  Use 4 tablespoons if you are using medium salsa. The brown sugar balances out the heat. 
***When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
****Chicken freezes beautifully.

FOR TACOS:

Serve in tortilla with black beans, chicken, sour cream, cheese (cotija cheese is really good!), tomatoes, salsa, lettuce.

FOR SALAD:

Serve over lettuce with black beans, chicken, tomatoes, salsa, corn, cheese (cotija!!), ranch, chips

Creamy Potato Salad

Creamy Potato Salad

This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise 

1 ½ c light sour cream 

1 ½ t prepared horseradish 

1 t salt

½ t celery seeds

1 c chopped fresh parsley (use a little less, then add some on top)

1 bunch green onions, finely chopped (leave a little for the top)

Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.

Stir together mayonnaise - green onions Gently stir into potatoes.

Cover and chill. Top with the extra green onions and parsley. 

Chinese Chicken Salad

Salad:
1 head lettuce (romaine, leaf, or combination)
2 Tbs toasted sesame seeds
1/2 c. sliced and toasted almonds (bake on cookie sheet at 400 for 7-10 min. watch)
1 pkg Ramen noodles, broken
1 can mandarin oranges, drained
1 can sliced water chestnuts, sliced again
Green onions, sliced
1-2 c shredded chicken (best if you simmer about 3 chicken breasts in :1/2 c soy sauce, 1 1/2 c-ish water, 1 tsp ginger, then shred when cooked.  This of course makes way more than you need.  I freeze in 1 c. bags for later)

Dressing:
1/4 c canola oil
2 Tbs sugar
1 tsp salt
3 Tbs rice vinegar
(drops of sesame oil optional)

Broccoli Salad

1 lb. fresh broccoli, cut into bite sized pieces
1 cucumber, sliced
1 lb. bacon, cooked and crumbled (opt)
1 small red onion, diced finely
½ cup dried cranberries
¾ cup sunflower seed kernels
1 cup light mayonnaise
 ½ cup sugar
2 tsp. white vinegar

 Instructions

1. Toss broccoli with bacon, onion, cranberries and sunflower kernels.
2. Whisk together mayo, sugar and vinegar.
Toss dressing in with broccoli salad an hour or two before serving.
Refrigerate until ready to serve. Stir before serving. Enjoy!

Creamy Broccoli Salad Author: Jen Nikolaus (thanks to Megan for introducing it to me!!)

Taco Quinoa and Lentils

(From Samily)

2 Tbs minced garlic (3-4 cloves) - modify if you aren't a garlic lover
1 cube (about a Tbs) veggie stock
1 1/4 c quinoa, rinsed
1 1/4 c brown lentils, rinsed
5 1/2 c water (or veggie stock)
1/2 Tbs minced dried onion flakes (or use as much fresh onion as you like and cook with garlic)
1/2 Tbs oregano
fresh cracked pepper
3/4 tsp kosher salt
1 tsp coriander
1/4 tsp cumin
1/4 tsp chili powder

Instructions:

1. In a medium saucepan, saute garlic (and onion if desired) in veggie stock until garlic is fragrant.
2. Add quinoa, lentils and water (or veggie stock) and bring to a boil, then reduce to a simmer.
3. Add all the seasoning while you are bringing to a boil.  Allow to simmer until most of the liquid has been absorbed and quinoa and lentils are tender.
4. Serve as if it were taco beans and meat on a tortilla, salad, in place of ground beef, etc.

Cara's Salad Dressing

1/2 c red wine vinegar
3/4 c oil
2 tsp poppy seeds
4 Tbs sugar
1 Tbs red onion
1 tsp salt
1/2 tsp dry mustard

Mix all together in blender

Top on mixture of lettuce/ spinach, candied pecans, apples, pears, craisins, mandarin oranges, etc.

Mel's Tri-Color Pasta Salad

INGREDIENTS:

• 12-ounce package tri-color rotini pasta, cooked and drained
• 2/3 cup creamy Caesar dressing
• 1/2 teaspoon coarse, kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 roma tomatoes, diced
• 1 (6-ounce) can black olives, drained and chopped
• 1/4 cup finely diced red onion (or green onions)
• 3/4 cup shredded parmesan cheese
• 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
• 1/4 cup basil pesto
• 1/2 to 1 cup toasted pine nuts (optional – or unsalted sunflower seeds, love it even without!)
• *Can add 1-2 c shredded chicken

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.

Bajio Chicken

(From my good friend, Brooke Romriell)

4 large chicken breasts
1/2 c. salsa
1 Tbs cumin
1/2 c. brown sugar
1 4 oz can diced green chilies
6 oz. sprite

Combine all in crockpot.  Cook on low 5-6 hours.  Shred chicken about 1 hour before serving and keep cooking on low one more hour.  (Can thicken juices with cornstarch and water if desired.  I never have)

Serve on a tortilla or as a salad with:
tomatoes
avocados
black beans
cheese
salsa
sour cream
lettuce

OR use in place of the Cafe Rio pork for the salad.  SO YUMMY!!!

Oriental Chicken Salad

1 head red lettuce
1 head green lettuce
8 green onions, sliced
1 pkg slivered almonds, toasted
4 Tbs sesame seeds, toasted
1 can sliced water chestnuts, drained
1 large can mandarin oranges, drained
1 pkg. wontons, cut into strips.  (Fry in hot oil and flip over.  Watch closely, they burn quickly. Place on paper towels to dry)
2 large chicken breasts- Simmer for 45 min, then cool and shred in this:
1/2 c. soy sauce
1 tsp ginger
1 cup or more water to barely cover chicken

Dressing:  (Mix well)                                             HALF
6 Tbs rice vinegar                                         3 Tbs rice vinegar
1/2 c canola oil                                             1/4 c canola oil
3-4 drops of sesame oil                                 2-3 drops sesame oil
4 Tbs sugar                                                   2 Tbs sugar
2 tsp salt                                                       1 tsp salt
1/4 tsp pepper                                              1/8 tsp pepper (opt)

*If I don't want to go to all the work of this, I just use plain chicken  that I already have shredded and instead of frying wontons, just use Top Ramen broken in pieces.

Recipe from my good friend, Katie Jeppson Grahms

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Corn
• Black beans
• Peppers
• 1-2 c marinated, cooked chicken or *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing

STICKY FINGER DRESSING:

For just dressing on the salad *For 1 bag chicken tenders

3 Tbs Frank's Buffalo Hot Sauce *4 1/2 Tbs hot sauce

3/4 c brown sugar *1 c + 2 Tbs brown sugar

1/4 c water *3 Tbs water

DIRECTIONS:

• Mix dressing ingredients together and heat in medium pan on stove until dissolved.
• Put salad ingredients together in large bowl.
• When ready to serve, drizzle sticky finger dressing and ranch over salad.
• *If using chicken tenders: bake according to directions on bag.  When cooked through, cut in slices and mix into sticky finger dressing. When ready to serve, add chicken to salad and drizzle with ranch.

(Can use Haylee's grilled chicken or this CHICKEN )

Cafe Rio Salad

Cafe Rio Salad

Okay, this is really yummy! I halved the whole thing because it makes a ton! Honestly, it's the dressing that makes it the best. You can probably do different recipes for the pork. The rice is super delicious!  But as long as you have that dressing. Oooh YUM!


Cafe Rio Pork

4-5 lbs pork roast (I used a shoulder)
2 cans (16 oz each) tomato sauce
3 tsp minced garlic
2 c. brown sugar
4-5 tsp cumin
3 Tbs molasses
4 c. Dr. Pepper, can be caffeine free

Mix all ingredients in crock pot, then add the meat and cook on low for 10-12 hours or high 4-6 hours. Shred meat and keep warm until served.

OR use Bajio Chicken Recipe!

Cafe Rio Rice
                                                                                Half Recipe
4 Tbs butter                                                  (2Tbs) butter
2 1/2 c. long grain rice                                   (1 1/4 c. rice)
4 1/2 c chicken broth                                     (2 1/4 c.) chicken broth
1/2 tsp salt                                                     (1/4 tsp salt)
4 limes:  1/2 c juice                                        (2 limes: 1/4 c juice)
4 Tbs fresh chopped cilantro                         (2 Tbs cilantro)
3/4 tsp cumin                                                (1/4 + 1/8 tsp cumin)

Mix all ingredients in rice cooker or cook on the stove.


Cafe Rio Dressing
16 oz Green Salsa Verde
1 package Ranch Buttermilk Dressing (dry)
1/2 c sour cream or buttermilk
1/2 c mayo
1 c. chopped cilantro
1 tsp minced garlic
1/4 tsp cayenne pepper (red pepper)
1/2 tsp salt
2 Tbs lime juice (about 1 lime)
1/2 tsp cumin
1/2 c. sugar

Place ingredients in blender and blend until smooth. Refrigerate until cold.

Serve all the above on a warm tortilla with: (or just on a plate with chips crunched on top)
black beans, heated (just leave the liquid in)
fresh salsa
cheese
avocado
sour cream
lettuce

Best BBQ coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  (from Mom)


1/2 c sugar
1/2 c mayonnaise 
1/4 c milk
1/4 c buttermilk (It's fine to just use regular milk, too)
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
20 oz coleslaw mix- finely shredded cabbage and carrots

Mix all but coleslaw in a large bowl, then add the coleslaw and mix well. 

**Really good used on fish tacos.  Heat corn tortilla over med-high heat for 10-15 sec. on each side.  Top with avocado/guacamole, a fish stick, cheese, and coleslaw dressing.

Pasta Chicken Salad

In a pot cook:
3 c. raw bowtie pasta

Mix in a large bowl:
2 c. shredded chicken
2 c. cubed apples (about 2 small)
1/4 c. mayo
1 c. coleslaw salad dressing
1/4 c. finely chopped green onion
2 c. grapes, halved
1 can crushed pineapple, drained (don't need to squish all the juice out)
1 c. cashews*

After the pasta is done, rince in cold water until cool.  Add drained pasta to the rest and chill for several hours.  

*Can add cashews right before serving if you want them fresh and crisp, or add them with the others and they'll be slightly softened.

From Michelle Erekson