Thursday, December 3, 2015

Teriyaki Turkey Lettuce Wraps

Serves 4

Teriyaki Sauce:
1/2 cup low sodium soy sauce
1/4 cup water
2 tbsp red wine vinegar
2 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp ground ginger
1 tbsp cornstarch
2 tbsp warm water

1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic, and ginger in a small saucepan over medium heat.  Stir with whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tbsp warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat and slowly whisk in cornstarch mixture. Simmer until thickened.

Turkey Lettuce Wrap:
1 tbsp vegetable oil
1 lb ground turkey
1 cup finely chopped broccoli
2 lg carrots, peeled and grated
1/2 cup diced onion
8 lg lettuce leaves

1. Heat vegetable oil in a large skillet over medium high heat.  Add diced onions and cook until soft.
2. Crumble ground turkey and garlic into pan.  Cook until turkey is no longer pink.  Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
3. Pour teriyaki sauce over cooked turkey and veggie mixture.  Stir and let simmer for about 5 minutes to combine flavors.
4. Spoon meat mixture into individual lettuce leaves. Serve immediately.

Saturday, November 14, 2015

No Bake Pumpkin Cheesecakes

If you like cheesecake, these were soooooo good.

16 Biscoff cookies, finely crushed
2 T. butter, melted
1 2/3 c. heavy cream, divided
8 oz. cold cream cheese
2 T. caramel ice cream topping
6 T. packed brown sugar
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 pinch ground cloves
1 c. pumpkin puree, chilled

In a mixing bowl or food processor blend together butter and crushed Biscoff cookies.  Divide mixture among 6 small cups and gently press into an even layer.  In a mixing bowl, using a hand mixer, whip 1 c. heavy cream until stiff peaks form.  In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.  fold in pumpkin puree, then fold in whipped heavy cream.  Pipe or spoon pumpkin cheesecake mixture over cookin crum layer in cups, then whip remaining 2/'3 c.heavy cream until stiff peaks form and pipe or dollop over tops.  Drizzle each with caramel sauce and serve.  YUMMMMM!!!

Just my thought:  you might need a little sugar in the whip cream so you don't make butter.

Monday, November 2, 2015

Beef Ball Paprikash

Mom made this while we were living there, very good!

50 meatballs (frozen Costco ones or a homemade recipe)
3 tbs butter
3 c. onion, peeled and sliced
1 1/2 tbs paprika
1/2 tsp salt
1/8 tsp pepper
2 cans (10.5oz) condensed beef broth
4 tbs flour
1 1/2 c. sour cream
egg noodles

Heat 3 tbs butter in skillet.  Add onion and saute until tender and golden brown, about 10 minutes.  Add paprika, salt and pepper stirring until well blended.  Stir in 1 1/2 cans of broth, bring to a boil.  Add meatballs, then reduce heat and simmer, covered for 30 minutes.  (Watch the meatballs, stirring occasionally to make sure the simmer doesn't turn into a boil.)

In small bowl, combine flour and remaining beef broth, whisk until smooth.  Gradually add to beef mixture, stirring constantly.  Simmer, uncovered stirring occasionally, 5 minutes longer.

Just before serving place sour cream in small bowl.  Slowly add 1/2 cup of the hot gravy.  Once smooth, slowly add to beef mixture, stirring until well blended.  Heat, but do not boil.

Serve over parsley buttered noodles.

Bavarian Meatball Subs

32oz Frozen Italian meatballs (Costco meatballs)
1/2 c. chopped onion
1/4 c. brown sugar
1 envelope onion soup mix
12oz Coca Cola
12 buns - split
3 c. shredded swiss chesse

In crockpot combine meatballs, onion, brown sugar, soup mix and coke.  Cover and cook on low 3.5-4.5 hours or until heat through. (Mom and I both took out the meatballs and thickened sauce.  I used some cornstarch to thicken.  Then replace the meatballs before making subs.)

Place meatballs on each bun, sprinkle with swiss cheese and put on a baking sheet.  Broil for 2 minutes or until cheese is melted.


Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo

Layer in 9x13 in order
-sauce (Mix cream of chicken and mayo)

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Sugar Cookies

These are delicious!

1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 c. sour cream

Cream butter and sugar, add eggs and vanilla

Combine all dry ingredients in separate bowl, then add to butter mixture.

Mix well and add sour cream very last

Chill overnight or at least 4 hours.

Cut cookies with cookie cutters

Place on greased cookie sheet and bake at 350 for 8-11 minutes.

Hawaiian Haystack Sauce

8 Tbs (1 stick) unsalted butter
1/2 cup flour
1 tsp salt
1/2 c. sour cream
1/4 tsp pepper
32oz reduced sodium chicken broth
2 tsp dry ranch dressing seasoning
1/4 tsp garlic salt
2 cup cooked, shredded chicken

Place butter into saucepan over medium heat, stirring to melt.  Slowly whisk in flour, salt and pepper until smooth and thick.  Slowly whisk in chicken broth.  Increase heat to high whisking until thick.  Add sour cream, ranch seasoning, garlic salt, and cooked chicken.

Can transfer to crock pot to keep warm or serve immediately.

Serve over rice and favorite hawaiian haystack toppings.

Buffalo Chicken Lettuce Wraps

Crock Pot Buffalo Chicken Lettuce Wraps – easy, light and SO good!
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth (I ended up using a 32 oz boxed one)
1/2 cup Franks Hot Sauce

In crock pot, combine chicken, onion, celery stalk, garlic and broth (enough to cover your chicken).  Cover and cook on high for 4 hours.

Remove the chicken from pot.  Drain off broth & veggies.  RESERVE 1/2-1 cup broth.  Shred chicken and return to slow cooker.  Add broth and hot sauce until chicken is well coated. Cook an additional 30 minutes.

For wraps:
large lettuce leaves
1 1/2 cup shredded carrots
1 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing
blue cheese crumbles

Place buffalo chicken into lettuce leaf.  Top with carrots and celery.  Drizzle dressing and cheese,  Wrap up and enjoy!

Tuesday, October 6, 2015

Dad's Famous Caramel Popcorn

Brown sugar
Karo syrup

Dry ingredients twice as much as wet ingredients.  Dad uses 1 cup dry and 1/2 cup wet to make his two big bowls.  Adjust accordingly for your batch side.

Cook in saucepan until it balls when put in water.

Friday, July 24, 2015

Strawberry Cream Cake

1/2 white cake mix
1 egg
3/4 c. water
2 T. flour
4 oz. cream cheese (softened)
1 c. powder sugar
1/2 pint whipping cream
2 c. fresh strawberries or 2 pkgs. frozen berries, thawed, and drained but save the juice
1 pkg. danish dessert or strawberry glaze

Mix cake mix with egg, water and flour.  (Can use a whole cake mix and follow directions, Just makes a thicker cake under toppings.)  Pour into 13x9 pan.  Cook at 325 degrees for 30 minutes if in glass pan.   350 degrees for 20 - 25 minutes in a metal pan.  Cool.

Place softened cream cheese in mixing bowl add pwdr sugar and beat until smooth. Whip cream and fold into the mixing bowl of cream cheese mixture.

Follow pkg. directions to make danish dessert using 1 3/4 c. liquid. (use liquid drained from frozen berries if using frozen).  Let mixture cool and add berries.

Spread cream cheese/whip cream over cake.   Spread berry mixture over the cheese mixture.
Chill for 4 hours or over night.

Thursday, June 4, 2015

T o a s t e d C o c o n u t L i m e C o o k i e s


· 1c Unsalted Butter Softened
· 1 1/4c Sugar
· 3/4c Powdered sugar
· 2/4c Vegetable Oil
· 2Tbsp cream
· 2 Eggs Room Temperature
· 1/2Tsp Cream of Tarter
· 1 1/2Tsp Salt
· 2c Unsweetened Coconut
· 5 1/2c Flour
· 6c Powdered Sugar
· 6Tbsp Unsalted butter softened
· 4Tbsp Lime Juice
· 10Tbsp Cream
· 1/2Tsp vanilla extract
· 1 1/2Tbsp Lime Zest + more for topping (I would purchase 7-9 limes)

· Preheat the oven to 350 degrees.
· While oven is heating, toast the coconut. On medium heat, place the coconut in a large saucepan or skillet so it covers the bottom of the pan. Using a wooden spoon, stir the coconut around as it begins to brown. Keep stirring until the coconut is a nice even golden brown. Remove from heat and pour the coconut into a bowl. Divide in half. One cup will go into the batter and one cup will be used for the topping.
· In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs one at a time beating well between each one. Add the oil and cream and mix until it’s all combined.
· In a separate bowl, mix the baking soda, cream of tarter, salt, 1 cup of the toasted coconut and flour. Whisk together. Turn the mixer on low and gradually add the dry ingredients to the wet. The dough will be very thick and will not be very sticky like a traditional cookie dough.
· Roll dough into large golf sized balls. Place evenly on a cookie sheet. Approx, 3 across. Pour some sugar onto a plate. Using a dish cloth, lightly wet the bottom of the glass, just so when pressed into the sugar, the sugar will stick to it. Take the sugared glass and press down to flatten the cookies and give them a rough edge. Repeat dipping the glass every other cookie (you will not need to re-wet the glass once you start pressing the cookies.
· Bake cookies for 8-10 minutes. Once done, remove from the oven. Let cool on the pan for a few minutes then remove and place onto a wire rack.
For the Frosting
· In a stand mixer, fitted with a paddle attachment or a strong hand mixer, combine the powdered sugar, butter (make sure it really is soft so it will blend in), lime juice, cream and vanilla. Add in lime zest.

· Frost the cookies once they have cooled and sprinkle with the extra toasted coconut and lime.

Monday, June 1, 2015

Frog Eye Salad

1/3 cup sugar                                     5 oz acine de pepe
2 tsp flour                                          1 can mandarin oranges, drained
1 tsp salt                                            1 sm can pineapple chunks, drained
1/2 cup pineapple juice                     1 sm can crushed pineapple
1 egg, beaten                                     1/3 cup coconut
1 T lemon juice                                 1 cup mini marshamallows
1/2 cup cool whip
1 tsp oil

Bring water and 1/4 tsp salt and 1 tsp oil to boiling.  Add acine de pepe and boil for 8-10 minutes.  Drain in colander and rinse in cold water until cool.
Combine sugar, flour and 1/4 tsp salt in a sauce pan.  Gradually stir in pineapple juice and egg.  Cook over medium heat stirring until thickened.  Add lemon juice and stir to blend.  Cool mixture in the fridge.
Then mix together acine de pepe, thickened sauce, cool whip, coconut and marshmallows.  Refrigerate until ready to serve.

Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett on medium-high heat 1 minute.  Add tomatoes, beans and water; mix well.  Bring to boil.
Stir in rice.  Reduce heat to medium-low; cover.  Simmer 5 minutes.  Remove from heat.

Top with cheese.  Let stand, covered, 5 minutes.

BBQ Pork and Pepper Wraps

2 tbsp italian dressing
1 lb pork tenderloin, cut into strips
1 green pepper, cut into strips
2 red pepper, cut into strips
1/2 cup barbecue sauce
1/2 cup cheddar cheese

Heat dressing in large skillet on medium-high heat.  Add meat and peppers; cook and stir 3 to 4 min or until meat is no longer pink.
Stir in barbecue sauce.  Reduce heat to medium-low; simmer 6 to 8 min or until meat is cooked through and sauce is thickened, stirring occasionally.  Remove from heat; stir in cheese.

Roasted Red Potatoes with Bacon and Cheese

1/2 cup ranch dressing
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb small red potatoes, quartered
1 tbsp parsley

Preheat oven to 350 F. Mix dressing, cheese and bacon bits in large bowl.  Add potatoes; toss lightly. Spoon into lightly greased 13x9 inch baking dish, cover in foil.
Bake 40 min. Remove foil; bake an additional 15 min or until potatoes are tender.  Makes 8 servings.

Hamburger stroganoff

1 lb ground beef
2 tbsp flour
1 can cream of ckn soup
1 cup sour cream

Brown meat.  Stir in flour.  Cook 5 minutes, stir in soup; simmer uncovered for 10 minutes.  Stir in sour cream.  Heat through.  Serve on egg noodles.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 pkg spinach leaves
1 lb chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar spaghetti sauce
1 can diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozarella cheese, divided
2 tbsp parmesan cheese

Heat oven to 375 F. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min.  Add sauce and tomatoes; bring to boil.  Simmer 3 min or until chicken is done.  Stir in cream cheese.  Drain pasta mixture; return to pan.  Stir in chicken mixture and 1/2 cup mozzarella.  Spoon into 2 qt baking dish.
Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 min.

Steak Supper in Foil

1 1/2 lb chuck steak
1 can mushroom soup
1 envelope onion soup mix
3 medium potatoes
3 medium carrots
2 stalks celery
2 tablespoon water

Heat oven to 450 degrees F. Place 24 x 48 inch piece of heavy aluminum foil in baking pan, place meat on foil.  Stir together mushroom soup and onion soup (dry).  Spread on tables.  Fold foil over and seal securely.  Cook 1 1/2 hours or until tender.

Chicken a la King

1/4 cup butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon pepper
2 cups diced cooked chicken

In medium saucepan melt butter; blend in flour.  Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick.  Season to taste.  Add chicken.  Heat through.  Serve over rice.  Makes 4 to 5 servings.

Thursday, May 28, 2015

Chicken-broccoli casserole

2 10 oz pkgs chopped broccoli
2 cans creamy chicken mushroom soup
1 tsp curry powder
1 tsp lemon juice
1 cup mayo
1 cooked fryer cut up
bread crumbs

Preheat oven 350.
Mix mayo, lemon juice, curry powder, and soup.  In a 9x13 pan, layer broccoli, chicken, then sauce. Put bread crumbs on top.  Cook 350; 15 minutes with foil, 15 min without foil.

oven-fried chicken

3 boneless chicken breasts
1/3 cup flour
1 tsp paprika
1 tsp salt
1/8 tsp pepper
1/4 cup butter

Combine flour and seasonings in small bowl.  Toss pieces of chicken in flour mixture.  Arrange chicken pieces in greased shallow pan in single layer.  Pour melted butter over chicken.  Bake, uncovered at 350 F for 60 minutes or until chicken is brown and tender.

Sausage Gravy

1/2 pound pork sausage
4 Tbsp flour
2 cups milk
ground sage

Brown sausage in medium skillet. Stir flour into meat and blend well; add milk, and cook and stir until thick and blended.  Season to taste with sage and pepper.  Serve over biscuits.

Deep Dish Taco Pizza

1 can Pillsbury grands homestyle biscuits
1 lb ground beef or turkey
1 package taco seasoning mix
1 cup shredded cheddar cheese
shredded lettuce
chopped tomoto
sour cream

Heat oven to 400 F. Spray 9-inch glass pie plate with cooking spray.
Brown hamburger.  Add taco seasoning mix and water called for on seasoning package.
Separate dough into biscuits.  Press in bottom and up the side of the pie plate to make crust.  Spoon beef mixture into crust.
Bake 10-12 minutes or until crust is very light golden brown.  Top with cheese and bake 10 minutes longer or until cheese is melted.
Serve topped with lettuce, tomato, olives and sour cream.

Black Bean Brownies

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave or honey
pinch uncut stevia or 2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth.  Really blend well. (A blender can work if you absolutely must, but the texture - and even the taste- will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan.  Optional: sprinkle extra chocolate chips over the top
Cook the brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Makes 9-12 brownies.

Kale Chips

Olive oil
Seasoned salt

Preheat oven to 350.
Tear into bite size pieces and remove the thick stem
In a container add salt, pepper, olive oil, and kale and shake.
Bake until the edges are brown but not burnt, 10-15 minutes

White Chocolate Chip Bread Pudding

1 loaf King's Hawaiian round bread
2 cups heavy cream
1 1/4 cups white chocolate chips
1 1/2 cups sugar
2 cups milk
2 eggs, beaten
3 egg yolks, beaten
2 tsp vanilla extract
2 cups toasted pecans, chopped

Cube bread and leave out overnight.

In a medium saucepan, heat cream over medium heat until simmering.
In a large mixing bowl, whisk cream together with white chocolate chips until smooth.  Whisk in sugar, milk, eggs, egg yolks, and vanilla.
Stir in bread. Set aside for 30 to 40 minutes, tossing periodically.
Add pecans, then pour into a baking dish.
Bake at 350 degrees for 45 minutes, or until top is golden brown and inside is cooked through.

Makes 9 servings in about 90 minutes.

Saturday, February 28, 2015

Easy Thai Coconut Soup

1 tsp olive oil
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish

1. Head med-sized soup pot to med-high heat.  Add oil, jalapeno and ginger (if using fresh).  Cook 1-2 minutes, stirring frequently, until softened and fragrant.  If using ground ginger add to softened jalapenos and stir.  Add chicken broth, coconut milk and salt.  Increase heat and bring to a boil.  Reduce to simmer and add noodles.  Simmer 3-5 minutes until noodles are softened.  If using mushrooms add them in the final 2-3 minutes of cooking noodles.

2.  Add chicken and simmer about 30 seconds to heat through.  Remove from heat and stir in lime juice and cilantro.  Garnish and serve.  

Gyro Burger Pitas

1 lb Ground Lamb (Beef or turkey also work)
4 cloves garlic, minced
1 1/2 tsp dried minced onion
1 tbs dijon mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbs red wine vinegar
1/4 dried oregano
1 tsp chopped rosemary, dried or fresh
4 whole wheat pitas or 6" flatbread
Thinly sliced onion
Fresh tomato slices

Gently combine lamb, garlic, onion, mustard, s&p, vinegar, & spice.  With hands shape into 4 oblong patties (they will fit better in pita). Grill 5-6 minutes on each side and remove.

Allow to stand 5 minutes.  Place on pitas, add onions, tomatos and tzatziki.  Fold like a taco and serve immediately.

1 1/2 c. plain greek yogurt
1 clove garlic, minced
1-2 tsp lemon juice
3 green onion, white ends finely chopped
1 tsp dried dill weed
1/2 med. cucumber peeled, seeded & thinly sliced
Kosher salt and fresh pepper to taste

Combine all ingredients in small bowl.  Stove covered in fridge up to 3 days.

Monday, January 26, 2015

Cheese Tortellini

(I couldn't find this on here, if it has already been posted we can delete this one.)
1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese** (softened in microwave)
1 lb. of ground sausage or chicken/turkey sausage
3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it)

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking. 
*For a vegetarian version, omit sausage and use vegetable broth instead.

Friday, January 16, 2015

Jerk Pork With Caribbean Salsa

2-3 lb boneless pork roast
6 cloves garlic, crushed
2-3 T. Jerk seasoning
1/2 tsp. coarse salt
1 Lime, squeezed
1/2 c. fresh orange juice

Caribbean Salsa:
1 avocado, diced
2 large ripe mangos, diced
1 1/2 T. red onion, minced
1-2 T. cilantro, chopped
2-3 T. lime juice
Salt & pepper to taste

Cooked rice

Using a sharp knife cut slits into the portk and stuff holes with half of the crushed garlic. (I placed small whole piece of garlic into the slits).  Combine the remaining garlic, jerk seasoning, and salt together.  Rub all over pork.  Place in container, pour lime and orange juice over the pork; cover and refrigerate overnight, turning occasionally.

The next morning, put pork with marinate in crock pot and cook on LOW for 8-9 hours.

Shred pork to eat.

Salsa: Combine all ingredients in a bowl, season with salt and pepper.  Refrigerate until ready to serve.

(Zach and I both loved this recipe!  However, we both want to find some kind of dipping sauce for it.  If you find something PLEASE let me know!)

Thursday, January 15, 2015

Italian Chopped Salad

Sweet Italian Dressing:
1/2 c. red wine vinegar
2 T. Honey
1 tsp. dried Italian Seasoning
2 cloves garlic, minced
Salt and pepper to taste
1/2 c. olive oil

Place vinegar, honey, Italian seasoning, garlic, salt and pepper in blender or food processor.  While machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified.  Adjust seasoning if necessary.  Add more oil for less acidity.

1lb bacon
2 c. ditalini pasta, cooked al dente and cooled
1 c. crumbled gorgonzola cheese
2 hears romaine lettuce, chopped
1/4 small red cabbage (optional or use more lettuce)
1-2 tomatoes, chopped
1/2 small red onion, minced

Cook pasta, drain and cool.  Preheat over to 375* line baking pan and cook bacon for 10-15 (or until crispy OR cut bacon into piece and fry until bacon bits are done.)

In large bowl, combine the bacon, cooked pasta, gorgonzola, romaine lettuce, cabbage, tomatoes and red onion.  Add dressing and toss  OR build your own salad.

Orange Creamsicle Jello

2 small orange gelatin packages
1 c. boiling water
1 (6oz) frozen oj concentrate
1 c. cold water (OR the juices from the canned fruit)
1 can mandarin oranges, drained
1 small can crushed pineapples, drained

1 small pkg. instant lemon pudding
2 c. cold milk
1 c. coolwhip

Boil 1 cup water and dissolve orange jellos until clear.  Add frozen oj and fruit.  Pour into 9x13" pan.  Let set in fridge until firm.

For topping, whip together pudding and milk.  Fold in coolwhip.  Pour pudding mixture over jello and keep in fridge until ready to serve.

Wednesday, January 14, 2015

Slaw Turkey Burger

1 lb. Ground Turkey
1. T Dijon mustard
1 T. Fresh (or dried) thyme leaves
2 green onion stalks, chopped fine
1/2 t. salt
1/4 t. black pepper
1 T. olive oil (not needed if BBQing)
2 T. mayonnaise
1 T. white wine vinegar
2 leaves romaine lettuce, thinly sliced
1 med. carrot, grated
4 hamburger buns

In bowl combine turkey, mustard, thyme, green onions, salt and pepper.  Do not over mix.  Make 4 patties.  Either bbq patties or heat olive oil in skillet and cook through (about 6-8 mins per side.)

Meanwhile, in bowl whisk together mayo, vinegar, salt and pepper.  Add romaine lettuce and carrots, set aside.

Once burgers are done, top with slaw and enjoy!

(I like the slaw, my family did not!)