PUT-IT-ON-ALLTHETHINGS CILANTRO RANCH DRESSING

https://www.blessthismessplease.com/put-it-on-allthethings-cilantro-ranch-dressing-and-sauce/

Jenn made this dressing when we were in Washington.  It was so delish!  We were dipping it with Taquitos.  Would be good on salad, burritos, quesidallas, burgers etc.

Put-It-On-Allthethings Cilantro Ranch Dressing And Sauce

Makes 2 cups

• 1 cup bottled salsa verde
• 1 (0.4 oz) packet buttermilk ranch dressing mix (or the homemade equivalent)
• 1/3 cup chopped fresh cilantro
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 teaspoon minced garlic, about a clove
• 1/2 teaspoon coarse salt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 2 tablespoons sugar or honey
• Few shakes of your favorite hot sauce (optional)

1. Add all the ingredients to the jar of your blender and blend until smooth. Store in a covered air-tight container in the fridge for up to a week (a mason jar works great for this!). Enjoy on everything.

SWEET PORK BURRITOS & CILANTRO RANCH DRESSING

For my Mom & Dad's 50th Jill's family made these for dinner after the reunion.  We also had homemade ice cream.  It was so yummy!

Put following in a burrito - can do beans as well and of course cheese.

Sweet pork burritos:
3 lbs. pork loin
cup of salsa
cup of brown sugar

Cook on low all night in crock pot. Shred an hour before eating and add a little more brown sugar (against Jimmie's wishes :) and sprinkle with garlic salt.


Cilantro ranch dressing for burritos:

UPDATE: My family didn't like this as much as I thought they would - 1/2 recipe

3/4 cup mayo
3/4 cup sour cream
1/2 cup buttermilk
1 package of ranch dressing
bunch of cilantro (don't add too much and chop up little)
lime

BBQ CHICKEN SANDWICHES & SLAW

BBQ CHICKEN SANDWICHES & SLAW
Abagail requested BBQ chicken sandwiches for dinner.  I went to Pioneer Woman to see how she would do it.  I was telling my co-workers about it and how you do it before I did it.  They were like wow that seems like a lot of work.  It was but so worth it.  Yum!  Everyone loved it!  I bought a whole chicken and cut it up because I wanted to try doing it.  Next time I will buy one already cut up.  The slaw was okay.  Liked it a lot better about three days later.  I had a small bottle of the BBQ sauce we like so I made a 1/2 batch of the best bbq sauce on this blog and mixed them together.  Thought it was just the right amount of sauce.  It took about 3.5 hours from start to finish.  Would be faster next time if I didn't need to cut up the chicken.  Used my red pan.

http://thepioneerwoman.com/cooking/barbecue-chicken-sandwiches/

• 1 whole Cut Up Fryer Chicken
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil
• 1 bottle (large) Barbecue Sauce
• 1 whole Onion, Sliced
• 8 whole Cloves Garlic (more To Taste)
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 1 bunch Cilantro, Roughly Chopped

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves. 

CHICKEN

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease. 

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot. 

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone. 

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks. 

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.

Spread butter on kaiser rolls and toast on the griddle. 

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

DILL DIP

DILL DIP
This came from Lisa's neighbor.  It is one of Javan's favorite dips.  I loved it!  We had it on Ruffles.  I was so surprised when I saw the recipe and that it has horseradish in it.  I wouldn't have ever guessed that.  So good!

1 pt sour cream (not light)
3/4 pt mayo (Best Foods - not light)
6 small dill pickles (or relish) & juice - chopped up fine w/garlic onion @ bottom
2 heaping Tablespoons of horseradish (start with 1 T to taste)

Set overnight after stirring for 1 hour.

SEVEN LAYER DIP

SEVEN LAYER DIP
Easy to make.  I used guac dip instead of avocados.  My kids didn't really eat but I think it was because they weren't really hungry.

Layer in a 9x13:
2 can black beans refried beans
2 ripe avocados mixed with 1 tsp garlic powder
8 oz sour cream mixed with 1/4 c mayo and 1-2 T taco seasoning
shredded cheese (used mexican), tomatoes or 1/4 c Rotel, sliced olives and sliced green onions

BROCCOLI CHICKEN BAKE

BROCCOLI CHICKEN BAKE
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2647719

I didn't have crescent rolls so I made 15 minute bread (see below for recipe).  We had gone to Costco so I had some rotisserie meat.  I didn't have bell pepper so I used celery.  Didn't have rosemary so I used Italian seasoning.  My family loved this!  If using bread dough don't put on parchment paper without spraying with Pam first.  Or jut put down a liner.  Could also make individual ones. 

2 cans of crescent rolls 
2 c of chicken chunks, cooked
2 cups of broccoli, steamed, chopped 
1/2 cup light mayonnaise
1/2 c bell pepper chopped
2 c shredded cheddar cheese 
1/2 c diced onion 
1 egg
1 t fresh rosemary

Directions

preheat oven to 375

on parchment paper lined on cookie sheet, spread both crescent roll cans length wise to form a long rectangle.

press the seams together to form single layer

combine chicken, cheese, broccoli, and mayonnaise pepper, onion in large bowl

spread the mixture over center of dough to form a large log.

use sharp knife and cut horizontal strips 1 inch apart down each side of the dough

fold dough strips over the top of the mixture, alternating left and right to create a braid pattern.

mix egg and rosemary together

brush the mixture over top of the braid

bake 28-30 minutes or until golden brown 

ANGEL BRIDGET'S 15 MINUTE BREAD RECIPE

I use this recipe all the time (breadsticks, pizza dough, monkey bread, cinnamon rolls, Naomi's Yummy Sandwich).  Got it at Made From Scratch from Naomi Raven.

Mix together and let sit for 3-5 minutes:

1 1/4 c warm water

1 T yeast

2 T sugar

Add:

1/2 tsp salt

3-4 cups of flour

Note: Put flour in one cup at a time, might not need all four cups.  If using wheat flour, use 1 cup wheat flour for 2 cups white.

Mix about 3 minutes.  Let rise 10 minutes.  Roll dough using plenty of flour.

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
---
dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
---
marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
---
pepper
---
1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99 

CRISPY BUFFALO CHICKEN SALAD AND SLAW

CRISPY BUFFALO CHICKEN SALAD AND SLAW
(I had in the freeze Tyson Buffalo Chicken - used that instead of doing below chicken, was spicy by good)

**update: the kids LOVE this chicken.
2 cups buttermilk
2 Tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken break halves, about 6 ounces each, cut into fingers
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs (can also add wheat germ, flaxseeds or both to mixture before frying)

1/2 cup vegetable oil
----------
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese (was too expensive too buy, so I bought a small packet (they had in the deli) and did 1/4 cup may and sour cream instead of 1/2 cup of each - worked out well because Scott doesn't like the blue cheese taste anyways)

I have also done 1/4 cup mayo, 1/4 cup sour cream, 1/8 cup ranch and some dry ranch dressing mix. Yum!

---1/2 small heal green cabbage, shredded (4 cups)
3-4 large carrots, coarsely grated
2 celery ribs, thinly sliced

Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 mintues - 1 hour.

Meanwhile, prepare the slaw. Combine the mayo, sour cream and blue cheese in a processor blender until smooth. Season with the remaining half of the hot sauce and salt & pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup for serving (I didn't do this, since I made less of the dressing I just put all of it on - it was enough for us.)

Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.

Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6-8 mintues. Repeat with remaining oil and chicken.

BAKED PARMESAN CORN

BAKED PARMESAN CORN
This is so yummy and easier than I thought it would be.

Mayo (about 1/2 cup)
Melted butter (2-4 T)
Salt & Pepper - add to melted butter
Parmesan Cheese (about 1/4 - 1/2 cup)

First brush on mayo, then butter then top with lots of parmesan cheese.  Bake on cookie sheet at 350 for 15-20 min on a cookie sheet.  I also put some skewers in the corn.  You could also wrap in tin foil and put on grill.

Could top with chili powder if you want.

SWEET ONION DIP

SWEET ONION DIP
We had this dip with Zucchini sticks.  The sticks were a lot of work and Jackson and I were the only one who liked them (me especially).  So next time I would not make the sticks and maybe make zucchini patties or something.  But I really liked the dip.  Would be good with chicken nuggets or other vegetables too.
http://www.kingarthurflour.com/recipes/baked-zucchini-sticks-and-sweet-onion-dip-recipe

1 tablespoon butter

• 1 medium sweet onion, about 1/2 pound, peeled and sliced
• 2 tablespoons cider vinegar (didn't have any cider - used white wine vinegar)
• 2 tablespoons honey
• 1 tablespoon prepared mustard
• 1 cup mayonnaise
• salt and pepper to taste

To make the dip: 

Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

Once the onions are a medium brown, remove from the heat and add the vinegar.

Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

CAFE RIO RECIPES (NOT THE PORK)

Cilantro Lime Rice

WE TRIED CINCO DE MAYO 2012 - WE LIKED
2 cups rice
1/2 cup butter
1/2 cup onion, chopped
3 cups chicken broth (vegetable broth also works well)
1/2 cup water
1/2 tsp salt
1 lime, juiced
1/2 cup cilantro leaves (with stems removed), snipped into small pieces

1. Preheat your oven to 350 degrees F.
2. Melt butter in a large skillet over medium heat.  Add onions and rice, and saute, stirring, until it starts to get golden brown.  Remove from heat, and stir in broth, water, and salt.
3. Pour the mixture into a 9x13 baking dish, and spread it all out evenly in the pan.  Cover with aluminum foil, and bake for 1 hour.  When I made this, I was running late, so I just upped the temperature to 375 and baked it for 45-50 minutes, and it turned out just great.  
4. Meanwhile, juice your lime.  When the rice is finished baking, stir in the lime juice and cilantro.  Serve immediately (hopefully as part of your amazing sweet pork salad--recipe to come!).

 Cafe Rio Dressing

1 1/3 Cup sour cream

3/4 cup mayonnaise

1 Bunch of cilantro (leaves not the stems)

1 package ranch dressing mix

4 tbsp. salsa Verde (green salsa)

2 cloves of garlic

1/8 tsp. Tabasco sauce

juice of one lime

Mix together in the blender 

Creamy Tomatillo Salad Dressing

(from Kalyn's Kitchen)

1 small bunch cilantro (stems removed)

2 large or 4 small tomatillos

1/2 tsp minced garlic

2 Tbsp fresh lime juice

1 jalapeno pepper, seeded and diced (optional)

2 cups prepared ranch dressing (if you don't have any handy, you can use this recipe for homemade ranch dressing)

1. Wash and dry cilantro leaves.  You can use a salad spinner or just pat them with paper towels.  Chop cilantro leaves into small pieces (or throw them in a food processor and pulse for a few seconds).  Roughly chop tomatillos.

2. Combine cilantro, tomatillos, garlic, lime juice, and jalapeno (if using) in a food processor or blender.  Pulse until finely pureed.  Add prepared ranch dressing and pulse until combined.  If the dressing isn't quite the right balance for you, try adding another tomatillo.

3. Chill for 1-2 hours, then shout hooray and eat your delicious salad.

CHICKEN SALAD

CHICKEN SALAD CONTESSA
Yum! Loved the nuts!

• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup pecan halves
• 1/2 cup walnuts halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• Lettuce leaves, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

CARROT SALAD

BAREFOOT CARROT SALAD
Really good - the kids really liked.

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup diced fresh pineapple

Directions

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

TUNA

TUNA

This recipe comes from the cookbook Deceptively Delicious by Jessica Seinfeld. I love this recipe and have it it about once a week on ak-mak crackers with spinach and cheese slightly melted. My kids and Scott like it too.

2 (6 oz) cans light tuna packed in spring water (my favorite tuna is the Albertson's brand tuna)

1/2 cup cauliflower puree

1/4 cup reduced-fat mayo

2 stalks celery, finely chopped or grated (about 3/4 cup)

1/4 tsp chili powder, or to taste (I don't normally add any)

1/4 tsp sweet paprika (this was hard to find, but I finally did find it at Market of Choice)

1/4 tsp garlic powder

1/2 tsp salt (I don't add)

1/8 tsp pepper

I also like to add 1 spoonful of sweet relish

TARTER SAUCE

TARTER SAUCE

This would go good with the Poached Salmon or any fish. Found in 5th ward lemon cookbook pg. 79.

Combine and blend well:

1/4 c. chopped dill pickle

1/4 c. finely chopped onion

3/4 c. mayonnaise

This is how we like it:

1/2 c. chopped dill pickle

1/2 c. (or less) chopped onion

3/4 c. mayo

MACARONI & CHEESE

MACARONI & CHEESE

We love this recipe. Easy to make and a very easy to double. It is also an easy one to modify depending on what you have on hand. This is by far my favorite Mac & Cheese. I got this from Chris Groat at Pacific Yurts.

Boil 2 cups noodles.

Saute 1 small onion (white or red or combination) and 1 green pepper (can either substitute or add celery or broccoli - both really good)

Mix together:

1 can cream of whatever soup (can use 8 oz cream cheese and chicken seasoning)

1/2 cup mayo (one time I forgot and it was still just as good)

1 small jar pimentos

4 cups (1#) cheese, shredded

Mix all together and bake in a 9x13 at 350 for 25 minutes.

Sprinkle top with ritz crackers or chips.

Last time I one and halved the recipe I did: 3 cups noodles, big onion, big bell pepper (Herricks big), 1 can soup, 3/4 cup mayo, 1 jar pimentos, about 4 cups cheese and 8 oz cream cheese. Was so delish!

WHAT TO DO WITH THE LEFTOVERS (these came from Martha Stewart Food Magazine):

In large skillet, heat 1 T oil over medium heat. Add 1 medium red onion, halved and thinly sliced, and cook stirring occasionally until softened - about 8 minutes. Add 1/2# (or more) sweet Italian sausages, castings removed, add 1/2 tsp. red-pepper flakes (I think I will leave out next time) and cook, breaking up meat with a wooden spoon, until browned and cooked through - 8 minutes. Add 4 cups leftover mac&cheese to skillet and gently combine. Stir in 2T heavy cream (or whatever you have on hand) and 5 ounces spinach (I tore up my spinach into smaller pieces) and cook until spinach begins to wilt. Sprinkle top with shredded Parmesan cheese (I didn't have -was still good)

-OR-

Preheat oven to 400. In a large skillet heat 1T oil over medium. Add 1 small onion, diced small, and cook until softened - about 8 minutes. Stir in 1 can (14.5 oz) diced tomatoes with juice and cook until tomatoes are heated through - 2 minutes. Add 4 cups mac&cheese and gently combine. Remove from heat and stir in 3T sour cream and 4 tsp fresh basil leaves; season with coarse salt. Transfer to a 2-quart baking dish, top with 1/4 cup fresh breadcrumbs and drizzle with 1T oil. Bake until sauce is bubbling at edges and breadcrumbs are golden - 20 minutes. Let cool 5 minutes.

TINA'S DIP & MOM VEGGIE DIP

TINA'S DIP

This is from Tina Marchant. It is really good. Goes good with chips or veggies.

Mix and refrigerate:

1 packet of dry ranch salad dressing

1 carton of sour cream

1 carton of cottage cheese

(sour cream & cottage cheese should be the same size)

VEGGIE DIP

My mom gave me this recipe.

Mix all the below ingredients together:

2 c sour cream

2 c mayo (Best Foods is the best)

1 bunch green onions

2 c grated cheese

1 packet of Hidden Valley's Ranch Dressing Mix (NOT the dip mix)

ARTICHOKE DIP

ARTICHOKE DIP
Diana W. brought this to Naomi R. baby shower. It was very yummy!

1 (15 oz.) can of artichoke hearts, chopped fine and drained
1 c. mayonnaise
1 pkg. cream cheese, softened
1 (8 oz.) can diced green chilies
4 oz. Parmesan cheese (2 oz. in the dip, 2 oz. put on top)

Mix all together in a bread or loaf pan (she doubled it to fix it in a 9x13). Top with 2 oz. of remaining Parmesan cheese. Bake at 325 degrees for 20-25 minutes. Serve with pita chips (Stacey's), or baguette bread, or ?.

BROCCOLI SALAD

SUSAN'S BROCCOLI SALAD
Cowboy Cookbook pg. 37- dressing needs to be made 4 hours in advance

1 cup mayo
1/2 cup sugar
3 T red wine vinegar
2 bunches broccoli (or 1 bunch broccoli and 1 bunch cauliflower)
1/2 cup crumbled bacon
1/2 cup Cheddar cheese, cut into squares

At least 4 hours before mealtime, combine the first 3 ingredients to make dressing.  Combine the remaining ingredients.  Pour the dressing over the salad 30 minutes before serving.

- or -

Recipe from Sister Barnes (was used at Abagail's baby shower):
brocooli heads (she cut up really small)
Granny Smith or Fugi apples
Grapes (halved)
Dried Cranberries
Bacon - cooked and crumbled
Sunflower seeds - roasted and salted

Dressing:
White vinegar or lemon juice
Mayo
Sugar

BROCCOLI COLE SLAW (1/2 if making just for us)
Saw on Food Network - Paula's Home Cooking
We all really liked it. Next time I might try making the sauce the day before and adding to slaw then the next day when eating add the ramen noodles and slivered almonds so they would be crunchy. To me it got better each day.
2 (3 oz) Ramen Noodle - Oriental (other flavors would work too)
3/4 of a stick of butter
1/4 c. slivered almonds
2 bags (12 oz) broccoli slaw
1/4 c. sunflower seeds
Chopped green onions for garnish
DRESSING:
3/4 c. canola oil
1/4 c. brown sugar (white okay too)
1/4 c. apple cider vinegar
1 Ramen Noodle season packet

Crush Ramen Noodles. Melt butter in skillet over low/medium heat. Add crushed noodles and almonds to the skillet, stirring occassionally until brown (keep temp. low/med). Whisk together all the dressing ingredients. Place shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.