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