Creamy Pecan Crunch Grape Salad

1 pkg. 8 oz. cream cheese

1 8 oz. sour cream

1/3 c. sugar

2 tsp. vanilla

2 lb. seedless red grapes

2 lbs. seedless green grapes

4 T. brown sugar

5 T. chopped pecans 

In large mixing bowl beat the cr. cheese, sour cream and vanilla

with a hand mixer.  

Add grapes and stir to coat. Transfer to serving bowl and refrigerate

until serving. 

Just before serving add brown sugar and pecans mixed together to 

grapes. Sprinkle top with some of the brown sugar mixture and serve.

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.

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.

Salad:
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.

Roquefort Pear Salad

Ingredients:
1 head leaf lettuce, torn into bite size pieces
3 winter pears, peeled, cored and chopped, need to be firm
5 ounces Blue cheese or Feta cheese, crumbled
1 avacodo, peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 c. white sugar
1/2 c. pecans
1/3 cup olive oil
3 T. red wine vinegar
1 1/2 tsp sugar
1 1/2 tsp. prepared mustard
1 clove garlic, chopped
1/2 tsp. salt
Fresh ground pepper to taste

In a medium skillet over medium heat, stir 1/4 c. sugar together with the pecans.  Continue stirring gently until sugar has melted and caramelized the pecans.  Carefully transfer nuts onto waxed paper.  Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 tsp. sugar, mustard, chopped garlic salt and pepper

In a large serving bowl, layer lettuce, pears, blue or feta cheese, avocado and green onions.  Pour dressing over salad, sprinkle with pecans and serve.

Autumn Chopped Salad

Ingredients:
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 c. dried cranberries
1 c. chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy Seed Salad Dressing (T. Marzetti is best)
Balsamic Vinaigrette (Newman's Own)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.  Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette.  (70% poppy seed, 30 % vinaigrette

Light Fruit Salad

1 can mandarin oranges, drained
2 cans pineapple chunks, drained
1 small package sugar-free vanilla instant pudding mix
3 bananas, sliced
1 cup orange juice

Combined all ingredients in a bowl and mix well.  Chill until serving time.

One Pan Chicken & Roasted Romaine

So good and very healthy! Recipe from Studio 5

Ingredients:

• 4 skinless, boneless chicken breasts (Butterfly the chicken breasts.  Ours took about 45 mins to cook completely)
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Method:

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

Chicken Pasta Salad

1 box bowtie pasta
1 bag spiral pasta
4-5 c. cooked, cubed or shredded chicken
2 c. diced celery
4 green onion, sliced
2 c. grapes, halved
1 lg can mandarin oranges
1 sm can mandarin oranges
1 lg can pineapple tidbits
1 bag raisins or craisins
1 can water chestnuts (opt)
1 can cashews
1 bottle coleslaw dressing
1 1/2 c. mayonnaise

Cook 3/4 bag and box of pasta according to package directions.  Drain & rinse; set aside.  Mix all ingredients together, except mandarin oranges, coleslaw dressing and mayo, in large bowl.  Toss gently.

Combine coleslaw dressing and mayo together and pour over salad until all ingredients are coated.  Gently stir in oranges and chill.

*Can omit chicken for a salad only*

Pudding Fruit Salad

1 lg. box instant pudding (vanilla or banana)
1/2 c. milk
1 can pineapple chunks
1 can mandrine oranges
3 bananas, sliced
1/2 c. coconut
8oz coolwhip
1 c. mini marshmellows
cherries (opt)

Mix pudding and coolwhip with milk. Mix until stiff. Add fruit and coconut. Top with cherries.