Monday, July 24, 2017

Pecan Pie Bars

~For crust:
2 sticks unsalted butter, softened
⅔ cup packed brown sugar
2⅔ cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
⅓ cup honey
2 tablespoons heavy cream
2 cups chopped pecans
 

Sunday, June 4, 2017

Avocado Cilantro Lime Dressing


Serves 16
Ingredients
1 ripe avocado (skin removed and diced)
1 bunch cilantro, stems removed & roughly chopped
1/2 cup light mayonnaise
3/4 cup reduced fat sour cream
1/4 cup fat free milk
Zest of 1 lime
1 limes, juiced
1/2 tsp salt (more or less to taste)
1 teasp. pepper (more or less to taste)
1 teasp. garlic powder (more or less to taste)
1 teasp. onion powder (more or less to taste)

Instructions
1.Combine all ingredients in a blender, food processor, or bullet
2.Blend until smooth, adding in more milk if too thick
3.Pour into airtight container and refrigerate for at least 1 hour before serving
4.Serve & ENJOY!!
good on salads, tacos, burritos and as a dip!!

Sunday, April 30, 2017

Salted Caramel Sour Cream Cake



1 box of White Cake Mix
1 (12 oz) jar of Caramel Sauce/Ice Cream Topping
1 (16 oz) container of White Frosting
1/2 cup of Sour Cream
Sea Salt for sprinkling

Mix the batter according to the box instructions, and then stir in the Sour Cream. In a greased 9x13 pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up the caramel, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting and frost the cake. (can save just a little to drizzle over the top of frosted cake

Sprinkle cake with sea salt …that’s what makes this cake

Friday, February 10, 2017

Pasta House Salad copy cat

This is one of my favorite salads!!! Great for a potluck or Church dinner!!

1 head iceberg lettuce
1/2 head romaine lettuce
1 red onion (thinly sliced)
1 small can artichoke hearts in water (drained and crumbled into fourths)
1/4 cup grated Parmesan cheese
1 tomato (diced)

Dressing

4 tablespoons corn or vegetable oil
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste

directions


In large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, artichoke hearts, and grated parmesan. Toss and chill.

Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving.

http://www.cdkitchen.com/recipes/recs/17/Pasta-House-Company-Salad91960.shtml
 

Thursday, January 5, 2017

Cabbage Sausage and Noodles

Ingredients
  • 12 oz.kielbasa or sausage, sliced (I use Turkey sausage)
  • 2 tablespoons olive oil, divided
  • 1/4 cup salted butter
  • 1/2 onion, diced
  • 1/2 head cabbage, chopped (approx. 6-7 cups)
  • 1 cup frozen peas
  • 8 oz uncooked egg noodles (or more)
  • salt and fresh ground black pepper to taste
Instructions
  1. Cook noodles according to package directions, drain and set aside.
  2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
  3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
  4. Add cabbage. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
  5. All these measurements are approx. you and add more or less of any of the ingredients to your liking or depending on how may you're feeding 

Thursday, November 24, 2016

Easy Oatmeal Lacy's Cookies


A Light, delicate tasty cookie

1/2 cup sugar
Dash of salt
1 stick butter; softened
1/2 tsp vanilla extract
1 1/2 cups Quick cooking rolled oats
Heat oven to 375. Grease cookie sheets. In medium size bowl, beat butter, sugar, salt and vanilla until light and fluffy. Stir in oats; mix well. (Dough will be crumbly). Drop by teaspoon 2" apart onto greased cookie sheet. Flatten slightly. Bake at 375 for 7 - 9 mins. or until golden around edges. Cool for 2 minutes. Remove from cookie sheet and allow to cool completely on cooling rack.
Makes approx 3 dozen.

Thursday, September 1, 2016

Sweet Broccoli Salad

This so good!! I could and have made a meal out of it!! Lighter version in parentheses


1/2 pound bacon
5 cups small broccoli florets  (chopped into very small pieces)
1/3 cup onion diced into tiny pieces
1 cup mayonnaise (Light or fat free)
1 tablespoon cider vinegar
1/4 cup sugar ( or sugar substitute)
3/4 cup raisins or craisins or dried cherries
1/2 cup sliced almonds or sunflower seed kernels

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the almonds /sunflower kernels and the bacon pieces. Serve immediately.

Pecan Pie Bars

~For crust: 2 sticks unsalted butter, softened ⅔ cup packed brown sugar 2⅔ cups all-purpose flour ½ teaspoon salt For topping: ...