Chicken Cobb Salad with Blue Cheese dressing

Delicious salad!!! Makes TONS of dressing. Maybe I will half the dressing next time (we don't like to put ALOT of dressing on our salads). Don't you just love a good salad and some bread in the summer time?! We sure do!! Beats having to turn on the HOT oven in the heat!!!



Chicken Cobb Salad with Blue Cheese dressing
submitted by Camille

Dressing
1/3 cup mayonnaise
3 Tbsp plain lowfat yogurt
3 Tbsp red wine vinegar
1 clove garlic, minced
1/2 cup crumbled blue cheese (2 oz.)

Salad
8 cups mixed salad greens
1-2 cups cooked chicken, chopped
4 hard cooked eggs, quartered
1 medium ripe avocado, pitted, peeled, and sliced
2 medium tomatoes, chopped
1/2 cup bacon flavored bits or chips

In small bowl, beat mayonnaise, yogurt, vinegar and garlic with wire whisk. Stir in blue cheese. Cover and refrigerate at least one hour.

Just before serving, arrange salad greens on 6-8 individual plates. Top with remaining salad ingredients. Drizzle salad dressing over salads.

If desired, sprinkle with freshly ground black pepper.

Blueberry Cheesecake Pancakes

Made this one Saturday morning in May. It was soooo good!!! Even the baby loved them (without the topping and syrup, ofcourse : )Enjoy!!!


Blueberry Cheesecake Pancakes
submitted by Camille
(from Taste of Home)

3 oz. cream cheese, softened
3/4 cup whipped topping
1 cup flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed

For topping, in small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Colossal Batch of Oatmeal Cookies

Chewy cookies are my favorite!!!! This recipe makes ALOT...hence the name "Colossal". But, I wanted to make a big batch so that I could freeze some to make later. Worked out great!!!




Colossal Batch of Oatmeal Cookies
submitted by Camille
(adapted from Taste of Home magazine)

2 cups butter, softened
3/4 cup butter flavored shortening
3 1/4 cups packed brown sugar
1 1/4 cups white sugar
5 eggs
2/3 cups buttermilk
4 tsp. vanilla
6 cups oats
5 3/4 cups flour
1 Tbsp baking soda
2 1/2 tsp salt
1 pkg. (10-11oz) butterscotch chips
1 pkg. (10-11oz) chocolate chips

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 3 inch apart onto ungreased baking sheets.
Bake at 375 degree's for 10-12 minutes or until golden brown. Remove to wire racks to cool.

(I only baked about half of this, and then froze the rest of the cookie dough for another time. It froze wonderfully, and the cookies I made later still came out great!!!)