I thought I better get to recipes again. I made this favorite salad a week or so ago just before we headed to Texas. I have had many different types of Oriental Cole Slaw but this is my favorite. I don't usually add grilled chicken but I did this time. What a perfect summer dinner to enjoy with your favorite bread! This salad would be an excellent choice for your 4th of July gatherings. I usually toss just before serving so to keep the noodles/nuts crunchy!
Thank you Lori for this great recipe. We have been enjoying it for years!
1 bag coleslaw
1 pkg Ramen noodles, crushed (disgard seasoning)
8 green onions, chopped
1/2 cup slivered almonds
1/2 cup sunflower kernels
4 Tbsp sugar
8 Tbps seasoned rice vinegar
1 cup cooking oil
2 tsp seasoned salt
Place nuts and sugar in a pan. Stir over medium heat until sugar melts. Stir constantly until the nuts are "candied". Pour onto a plate and allow to cool.
Mix cabbage and onions. Just before serving, add nuts, noodles and dressing. Toss!
*The dressing makes a lot. You could just about add another bag of slaw to mixture.
Tuesday, June 28, 2011
Saturday, June 25, 2011
I do have to mention the wonderful service that celebrated Dad's life. It was filled with humor and joy - just like Dad. My middle daughter and my husband sang, "Mighty to Save" and the pastor read letter/stories that the five grandchildren and I had written. I know Dad loved it!
I will be blogging again soon. I have eaten way too much since being in East Texas! I tend to be a stress eater. I have to say - nothing like a small town when it comes to taking care of your friends. The food and fellowship has been amazing! I heard a friend of the family recently say, "There is nothing like funeral food!" And.... she is right!
Thank you again for the thoughts and prayers! See you soon!
Friday, June 17, 2011
What a yummy, delightful dessert! Again, this is one of those desserts you can be creative with. You can change the cream cheese layer to be more of a pudding layer, etc. You could put a layer of strawberry pie filling on top of the pineapple layer. You could add chopped peanuts too! My girls loved it - one thought it needed more chocolate (as did I) and my hubby thought it needed more texture in the middle - just a few thoughts. All in all, we totally enjoyed this and I know you will too!
Banana Split Layered Dessert
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
Melt butter and mix with graham cracker crumbs and pat down into a 9 x 13 cake pan. Bake at 350 for about 10 minutes. Cool.
1 cup powdered sugar
8 oz cream cheese, softened
1 cup Cool Whip
Mix and gently spread over crust.
4-5 bananas, sliced
1 large can pineapple, drained well (crushed or tidbits)
8 oz container Cool Whip
Options - layer of strawberries or strawberry pie filling and/or strawberry syrup and chopped peanuts
*best if made night before. I topped with a dollop of Reddi-wip and a maraschino cherry just before serving.
Tuesday, June 14, 2011
I LOVE this Monkey Bread! I have had this recipe for years and we just love it. Enjoy this with your favorite entree or Caesar Salad.
Garlic Parmesan Monkey Bread
1 loaf frozen bread dough
2 Tbsp Parmesan cheese
1/2 tsp garlic powder
1 Tbsp. parsley flakes
1/4 cup melted butter
Allow dough to rise according to package directions.
Break risen dough into pieces and place in a greased bundt pan. Combine ingredients and pour on top of broken bread pieces. Cover and let rise one hour. Bake at 375 for 20-25 minutes or until golden brown on top.
Saturday, June 11, 2011
I have been on this Vidalia onion kick so I thought I would try another dip. I found this one in our Toast to Omaha cookbook by our local junior league. I first tried it at room temperature like they suggested and then I heated some in the oven for about 20 minutes and liked it too. I think overall my family liked the Warm Vidalia Onion Dip a little better. Both were yummy and we didn't leave a drop!
Caramelized Onion Dip (adapted from Toast to Omaha, Jr. League of Omaha)
4 Tbsp butter
1/4 cup vegetable oil
3 large Vidalia onions, sliced
4 cloves garlic, minced
1 Tbsp Cajun or Southwest seasoning
1/2 tsp ground black pepper
1 tsp balsamic vinegar
8 oz cream cheese - softened
3/4 cup sour cream
1/4 cup mayonnaise
paprika or cayenne pepper to garnish
In a large skillet, heat butter and oil on medium-high heat. ADd onions and saute for 10 minutes. Reduce heat to medium low and add garlic and seasonings. Cook, stirring occasionally, for 20 minutes until onions are caramelized. Stir in vinegar. Allow mixture to cool. In a food processor, blend cream cheese, sour cream and mayonnaise. Add onion mixture and mix well. Garnish with paprika or cayenne pepper and serve at room temperature with chips, veggies or baguette slices.
Tuesday, June 7, 2011
I LOVE this sauce. I got this recipe from neighbors about 14 years when we lived in Katy, Texas. Janine and Scott moved in for a short time and we often grilled and hung out together. I am not a huge rib fan but I so love this sauce. I think this sauce would be amazing on any ribs or chicken, etc. Enjoy - and share with YOUR neighbors!
1 bottle Pickapeppa sauce (found near the Tobasco, ketchup, etc.)
1 cup honey
3/4 cup Heinz 57 sauce
2 racks of pork baby back ribs
Put ribs in water with a sliced onion and bring to a boil. Cover and simmer for one hour. Chill until ready to cook. Mix sauce and grill at a low temperature for about 20-30 minutes. Brush with more sauce as they cook.
Sunday, June 5, 2011
I found another bar recipe that we just loved. I made it yesterday for a cookout at a friend's house and we all kept nibbling until they were just about gone. I found this recipe over at Everyday Insanity. Please visit Cindy as I know you will be impressed with her many great recipes.
Peanut Butter Bars ( adapted from Everyday Insanity)
1/2 cup butter, softened
1 cup flour
Pat mixture in a greased 9x13 pan. Bake at 350 for 15-18 minutes or until light brown. Remove from oven and sprinkle 1 cup chocolate chips on top. Let sit for 5 minutes. When chocolate is melted use a small offset spatula and spread chocolate. Let cool slightly, drizzle with:
Peanut Butter Glaze
1/2 cup powdered sugar
3 Tablespoons peanut butter
1/4 teaspoon salt
Wednesday, June 1, 2011
This is the perfect summer grilling chicken. My husband is an amazing griller so we grill often. I choose not to even learn how to grill since he does such a nice job - plus I just don't want to! :)
I LOVE this Lemon Basil Chicken. When we first moved to Omaha, our fabulous neighbors would invite us down to their house to cookout. Miss Pat and Mr. Phil as my girls call them were just the best neighbors. We were so sad when they moved back to Philadelphia. Miss Pat is a great cook and this is one of the many recipes I acquired while we were neighbors. I know this recipe will become a staple in your summer menu! Enjoy with corn on the cob, steamed broccoli and watermelon!
Lemon Basil Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp white wine vinegar
1 tsp grated lemon peel
1 Tbsp dried basil
2 cloves minced garlic
1/2 tsp salt
1/4 tsp ground pepper
4-6 chicken breasts, boneless, skinless
Place all ingredients in a ziploc bag and marinate for 30 minutes or longer. Grill!