Mandarin Orange Pretzel Salad

This was so yummy!!! Perfect for a summer night treat, or a side dish for a summer picnic :)  The sweet with the salty is one of my favorites, not to mention how easy this was to make.
Definitely a keeper!

Mandarin Orange Pretzel Salad
submitted by Camille
from "A Year with Six Sister's" cookbook

2 cups crushed pretzels
1/2 cup butter, melted
1 cup, plus 3 Tbsp sugar, divided
1 (8oz) pkg cream cheese
1 (8oz) container whipped topping
1 (6oz) box orange jello
2 cups boiling water
1 (11oz) can mandarin oranges

Preheat oven to 350 degree's. For the first layer, combine pretzels, melted butter, and 3 Tbsp sugar. Stir together until well blended. Press in 9x13-inch baking pan and bake 7 minutes. Cool completely.

For the second layer, beat 1 cup sugar and cream cheese together until smooth. Fold in whipped topping. Spread cream mixture over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the Jell-O mixture will not be able to leak through when added.

For the third layer, mix Jell-O and boiling water until completely dissolved. Add oranges and let cool until slightly set. Pour over cream cheese layer and refrigerate until firm. Cut into squares and serve.

Fresh Pico de Gallo

Our neighbor brought over a huge grocery sack of tomatoes for us from his garden. I knew that I would be making some pico with them right away, because I LOVE pico de gallo!!!!! I combined a couple of recipes I found and made this. You can eat it right away, but it definitely tastes better when it has had time to chill, and the flavors have all blended together.
So yummy!!!!

Fresh Pico de Gallo
submitted by Camille

8-10 tomatoes, seeded
1/2 red onion, finely chopped
2 medium cloves garlic
juice of one lime
zest of one lime
1 Tbsp olive oil
4 Tbsp chopped fresh cilantro
1 tsp course salt
1/2 tsp black pepper

Mix all ingredients and chill over night.

Crash Hot Potatoes

I saw this recipe by Pioneer Woman a few years ago, quickly forgot about even though they looked and sounded so yummy, then I re-found it last year and put it in my "must make soon!" folder. I have now made them 4 times since. They are so amazingly awesome! I left out the Rosemary not only because I didn't have any on hand, but because my kids have told me in the past that they don't eat sticks. :) I honestly could just eat this for dinner and that it's and be completely happy and satisfied with my meal.

Crash Hot Potatoes
(from the Pioneer Woman)
submitted by Michelle

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil Kosher Salt To Taste
 Black Pepper To Taste
 Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
 Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Fast and Easy Breadsticks

I love carbs. I get sucked in quickly when I see the word bread. Carbs are just my comfort food. And my eat-all-the-time food. When I saw the recipe for these breadsticks I knew I had to try them, not only because they were carbs, but because the had the phrase "fast and easy" with it. That means to me: "I can eat it sooner".

Fast and Easy Breadsticks
(from The Chocolate in my Life)
submitted by Michelle


3 tbsp yeast
2 ¼ cup water
3 tbsp sugar
2 tsp salt
4- 5 ½ cups flour


Dissolve and activate yeast in warm water. Mix ingredients together. Let rise until double in bulk; about 15 min. Roll dough out onto slightly floured surface in an oblong shape ¾ inches thick. Using a pizza cutter, cut dough into strips lengthwise and then once down the middle width-wise. Melt 1 cube butter on cookie sheet. Dip a strip of dough and fold in half while twisting it around your finger, repeating with all dough until your pan is full. Sprinkle breadsticks with garlic powder and salt.
Let rise for 20-30 min. Bake at 375 degrees for 20 min.

Baked Asparagus

I found this on Pinterest a few months ago and knew I had to try it. There was no link to it. I did adapt it to my likes. This was so super simple and easy and yummy. I have actually made it a handful of times already. One time I forgot to turn the timer on but thankfully remembered before it got charred. Both the Hubs and I loved the result of crispier Asparagus! Try it out sometime, it kinda tasted like it had been on the grill.

Baked Asparagus
recipe adapted by Michelle

Asparagus
Olive Oil
Salt
Pepper

 Season with olive oil, salt, pepper. Spread out on baking sheet. Bake 350 10-15 minutes. Enjoy!

Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.

BLT Pasta Salad

This picture does not do this salad justice. It was so good! All of my family liked it, even my picky guy. I served this salad with a side of homemade rolls one unseasonable warm evening. Will be a perfect for dinner for those warm summer nights. 

BLT Pasta Salad
submitted by Michelle
(from A Bird and a Bean)


Ingredients 12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme (I am not a fan of thyme so I left this out)
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts (I just used one huge head of Iceberg lettuce)

Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

7-Up Biscuits

I found these over on Pinterest. I had to try them because my Hubs LOVES a good Biscuit. And these only have 4 ingredients. And making them with 7-Up totally intrigued me, so I had to give them a try. Oh man, were they ever fluffy, moist, melt-in-your-mouth yummy! The Hubs and I may or may not have fought over the last one.

7-Up Biscuits

(from Plain Chicken)

submitted by Michelle

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Pineapple Salsa

The hubs and I love salsa, and we love pineapple too!!!! So, I was soooo intrigued when I saw this recipe, and HAD to try it!!! It was so yummy!!!! We put it on top of some Chicken Taco's that I will post about next (which is what you use the remainder of the dressing for)!!!! So tasty. But, I totally could have eaten this salsa by the spoonful! Who's to blame me? It was THAT good!!!


Pineapple Salsa
submitted by Camille
(from Family Circle Magazine)

2 cups pineapple chunks, diced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely diced

In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 Tbsp of the dressing, reserving the rest of the dressing.

Dressing:
1/4 cup lime juice
1 tsp sugar
1/8 tsp salt
1/8 tsp pepper
3 Tbsp extra virgin olive oil
2 Tbsp chopped cilantro

In a small bowl, whisk together lime juice, sugar, salt, and the pepper. Slowly whisk in olive oil until blended. Stir in cilantro.

Cheesy Au Gratin Potatoes

This was the first time I had ever made Au Gratin Potatoes from scratch. My hubby LOVES Au Gratin Potatoes, so when I saw this recipe over at My Kitchen Cafe, I had to try it. It was not complicated at all, and the best thing....it wasn't dry!!!!! I LOVE potatoes...but can't stand dry potatoes!!!!!! So I was so happy that this dish was full of flavor, and full of moisture!!!! Yum!!!




Cheesy Au Gratin Potatoes
submitted by Camille
(from My Kitchen Cafe)

*Serves 6

1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.

In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

Carrots Dijon

I have been making these carrots for a couple of years. Not sure why I haven't yet posted them on here!!!! LOL!!! They are so VERY GOOD!!! If you don't like cooked carrots, I dare you to try these!!! You will after this!!! This is the mustard sauce I used for our BBQ Chicken Strips that I posted a few days ago. So, so yummy!!!! Do try!!!




Carrots Dijon
submitted by Camille
(from my friend Mary L.)

1 16oz bag of baby carrots
2/3 stick butter
1/2 cup brown sugar, packed
1/8 cup yellow mustard
1/8 cup Dijon mustard

Steam carrots on stovetop or in microwave to desired doneness.
Combine butter, brown sugar, yellow mustard, and Dijon mustard in a small saucepan on very low heat. Allow everything to melt, very slowly. Whisk together. Pour over cooked carrots.

Baked Sweet Potatoes

I am always looking for new and easy side dishes. I feel like we eat the same-old-tossed-green-salad with dinner every night!!! LOL!!! This was new, easy, yummy and healthy!!!!! HOORAY!!!!!!



Baked Sweet Potatoes
submitted by Camille
(adapted from family circle Jan 2009)

2 1/2 lbs Sweet potatoes
1 Tbsp olive oil
1 tsp curry powder
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp dried parsley

Cut sweet potatoes into 1/2 inch cubes and toss with olive oil, curry powder, salt, pepper, and parsley. Place on foil covered baking sheet and roast at 375 degree's for 45 minutes, stirring occasionally. (I roasted mine for about 50-55 minutes, because I wanted them crisped on the edges!!)

Pan-Grilled Chicken with Chimichurri and Charred Vegetable Rice

I have been looking for a really good, light dinner for our family. Something we would all love. Well....this is it!! It was exactly what I was looking for, had 2 of my most favorite ingredients (cilantro and lime!!!!), and we all loved it!!!! Definitely will be making this one again soon!!!!





Pan-Grilled Chicken with Chimichurri and Charred Vegetable Rice
submitted by Camille
(adapted from Cooking Light magazine)

1 1/2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/2 tsp dried)
1 Tbsp chopped fresh shallots
1 1/2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1/2 tsp salt, divided
1/4 tsp black pepper, divided
Cooking spray
4 boneless chicken breasts, or 6-8 drumsticks

Combine first 5 ingredients in a medium bowl; stir in 1/4 tsp salt and 1/8 tsp pepper.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 tsp salt and 1/8 tsp pepper over chicken. Add chicken to pan; cook 6 minutes on each side, or until chicken is cooked all the way through. Serve chicken with sauce.

Charred Vegetable Rice

1 cup cooked rice or Quinoa
1 1/2 Tbsp olive oil
1/2 cup frozen corn
1/2 cup chopped zucchini
1/2 cup chopped tomatoes
1/3 cup chopped green onions
1 Tbsp lime juice
3/4 tsp salt

Heat olive oil in large skillet over medium-high heat. Add corn and zucchini to pan; saute 5 minutes or until veggies are charred. Stir in tomatoes and green onions; saute another minute or 2 until tomatoes almost wilt. Combine veggie mixture, rice, lime juice and salt.

Cool Cucumber Salsa

My sister was visiting and we both LOVE cucumbers AND salsa. So we set out to find/come up with a really great Cucumber Salsa recipe. This one was pretty good!!! I needed more "kick" to mine, but my sister like it this way better!! It was a great, cool and easy summer recipe.


Cool Cucumber Salsa
Submitted by Camille
(adapted from allrecipes.com)

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

Cornbread and Fluffy Honey Butter

This cornbread is PERFECT!!!!! Full of flavor and so moist. I haven't made another cornbread ever since I found this recipe over at My Kitchen Cafe! The Honey Butter is delicious and has such a fun and different ingredient!!!! My hubs is not a big cornbread fan, and he loved this cornbread!!! Enjoy!



Cornbread and Fluffy Honey Butter
submitted by Camille
(from My Kitchen Cafe)

1/2 cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, mix well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Wow!!! This dish was so very yummy!!! Total "comfort food"!!!!! Definitely a must try!!



Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
submitted by Camille
(from Picky Palate)

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves garlic, minced
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!