This salad is an amazing twist on a classic sandwich, and it looks pretty, too. It can be used as a side or as a meal all on its own. I am including a quick way to make your own croutons if you so desire to simulate the bread.
For each ingredient, you will want to choose the amounts based on taste.
- Get fresh lettuce from a garden, or from the grocery store. Any kind of lettuce you like on a BLT will work here. Iceberg, romaine, or a mixture of your favorites will work.
- Fresh tomatoes, especially if you have some from a garden.
- Bacon (crumbles best the crispier it is fried)
- Cheddar, Monterey Jack, Pepper Jack, and Colby Jack Cheese. Any one of these work just fine, and any combination might even be better!
- Croutons (See recipe below for homemade ones)
- Any creamy dressing of your choice
Mix all of the above ingredients into a big bowl and mix well. Serve and enjoy!
- Spread butter or margarine on sliced bread
- Sprinkle the Seasoning Salt, Thyme, Garlic Salt, and Black Pepper onto the butter
- Toast bread to crispy, but not burnt.
- Cut each slice of bread into 16 pieces.
This dessert is a family favorite. It took me a few tries to get it just right, but I finally got it. It is a recipe I got from my husband’s mom and aunt. It is absolutely delicious! It is also great for summer get-togethers. You can really get creative with it.
- 2 1/2 cups crushed vanilla wafers
- 1/4 cup butter or margarine (melted)
- 2 (8oz) pkgs cream cheese
- 4 Tbsp sugar
- 4 Tbsp milk
- 2 cups halved strawberries
- 2 (4 serving) pkgs Jell-o Instant pudding (Vanilla or Lemon)
- 3 cups milk
- 1 (9oz) container cool whip (thawed)
- Combine the vanilla wafers and butter and press them into the bottom of a 9 x 13 pan.
- Bake at 375° for 8 minutes, then let it cool.
- Beat cream cheese with sugar and 4 Tbsp milk in a bowl until smooth. Spread it
A flag made for Memorial Day I used Blackberries and Strawberries, but the blackberries could very easily be replaced with blueberries.
evenly in the crumb-lined pan.
- Arrange most of the strawberries on the cream cheese mixture.
- Combine the pudding mix and 3 cups of milk into a bowl.
- Beat slowly with a rotary beater on the lowest setting until well blended (about 2 minutes).
- Fold in 2 cups of whipped topping.
- Spread the pudding and whipped topping mixture over the strawberries and cream cheese mixture.
- Set and chill until it is set (about 2 hours).
- Spread remaining whipped topping and strawberries on top.
Can you imagine he delight of all the kids when you show up to a Christmas party or school event with a tray full of penguins?? I was just surfing through the internet and found this and felt the need to share it with you. I have yet to try it, but it sounds really good. I think you could even spice it up by adding flavors to the cream cheese, such as roasted red pepper or garlic. You would compensate for the change in color to the cream cheese by covering the outside with plain cream cheese, or you could just leave it. Anyway…the options here are endless! Enjoy!
- 18 jumbo black olives, pitted
- 1 (8 ounce) package cream cheese, softened
- 18 small black olives
- 1 carrot
- Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
- Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
I know, I know. This is an easy one, but it tastes great and is perfect for Easter, so for those who have never made it before, give it a try! You will be glad you did.
- 6 pounds leg of lamb
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon vegetable oil
Recipe retrieved from: http://allrecipes.com/recipe/roast-leg-of-lamb-2/detail.aspx?event8=1&prop24=SR_Title&e11=leg%20of%20lamb&e8=Quick%20Search&event10=1&e7=Recipe
- Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast.
- Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits.
- Brush roast with oil; rub with remaining herb mixture.
- Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;).
- Let stand 10-15 minutes before slicing.
Since we are opening up during Easter Week, I thought it only appropriate to start our “Recipe Book” with an Easter treat! Here is one that you can make with the kids or to take with you to an Easter gathering. They look awesome and taste great too!
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 drops yellow food color
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 36 jellybeans
- Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
- In a medium bowl, beat sugar, egg, vanilla, and food color with an electric beater on medium speed until well blended. Beat in flour until smooth then fold in coconut.
- Drop by heaping teaspoonfuls 2 inches apart on baking sheets. Flour your thumb and make an indentation in the center of each cookie to create a “nest.”
- Bake 10 to 12 minutes, or until edges are golden. Remove from oven and gently push 2 jelly beans into each nest. Let nests cool slightly on baking sheets then remove to wire racks to cool completely. Store in airtight containers.
Recipe obtained from:http://www.mrfood.com/Cookie-Recipes/Easter-Egg-Nests#