Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

reuben casserole

Ingredients

• Servings: 6
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• 3/4 cup russian-style salad dressing
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• spread bread cubes in the bottom of a 9x13 inch baking dish. spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. pour dressing over all.
• spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. bake in the preheated oven for 20 minutes.
• remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Sugar Snap Pea Salad Ii

Ingredients

• Servings: 4
• 1 (8 ounce) package sugar snap peas
• 1 cup halved cherry tomatoes
• 1/2 cup grated carrots
• 1/4 red onion, chopped
• 1/3 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried rosemary
• 1 pinch salt and pepper

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, parmesan cheese, oregano, parsley, rosemary, salt, and pepper. gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Alternative Tabbouleh (tabouli)

Ingredients

• Servings: 8
• 1 cup water
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh mint, or more to taste
• 1 teaspoon salt, or more to taste
• black pepper to taste
• 1 cup bulgur wheat
• 1 large tomato, diced
• 1 cucumber, diced
• 1/2 red onion, diced
• 1 cup finely chopped broccoli florets
• 1/2 cup dried cranberries

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• stir water, lemon juice, olive oil, mint, salt, and pepper together in a large container with a lid; add bulgur wheat, stir to coat, and soak in refrigerator until bulgur is soft, 3 hours to overnight.
• mix tomato, cucumber, red onion, broccoli, and dried cranberries together in a large bowl; add bulgur wheat mixture and stir to coat.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

my canadian friend's bean soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 pound turkey italian sausages, casings removed
• 3 (15.5 ounce) cans great northern beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano
• 1 (14 ounce) can chicken broth
• 3/4 teaspoon dried rosemary
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• heat the oil in a pot over medium heat. add garlic and onion; cook and stir for about 5 minutes. add the sausage, breaking into small pieces. cook and stir for another 5 minutes, or until browned.
• stir in the beans, tomatoes with their juice and chicken broth. season with rosemary and black pepper. bring to a simmer, and cook for at least 10 minutes. serve right away, or let it simmer for a while, stirring occasionally, until you are ready to eat.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Potato, Pea, And Egg Salad With Some Sneaky Cauliflower

Ingredients

• Servings: 10
• 4 eggs
• 6 large red potatoes, cubed
• 3/4 cup fresh peas
• 1/2 small head cauliflower, broken into very small florets
• 1 cup soy salad dressing (such as vegenaise®)
• 3 green onions, white and light green parts only, thinly sliced
• 2 tablespoons dijon mustard
• 1 tablespoon minced fresh parsley
• 1 tablespoon dill pickle relish
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 25 mins


• place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water; cool under cold running water, about 5 minutes.
• place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
• place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. drain; allow to cool to room temperature, about 10 minutes.
• peel and chop eggs; place into bowl with potatoes. place peas, cauliflower, salad dressing, green onions, dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. season with salt and pepper; chill in the refrigerator until ready to serve.

Blue Cheese Coleslaw

Ingredients

• Servings: 10
• 1/2 cup blue cheese salad dressing
• 1/2 cup mayonnaise
• salt and pepper to taste
• 1 (16 ounce) bag coleslaw mix
• 1 (2.5 ounce) package cooked real bacon pieces (such as hormel™)
• 1 cup quartered cherry tomatoes

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• combine mayonnaise, salad dressing, salt, and pepper in a large bowl. stir in the coleslaw mix and bacon. add the tomatoes, and toss gently. cover, and refrigerate for 1 hour or overnight before serving.

broccoli bacon salad

Ingredients

• Servings: 6
• 7 strips bacon, or more to taste
• 2 bunches broccoli, cut into florets
• 1/2 cup raisins
• 1 cup heavy whipping cream
• 2/3 cup white sugar
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons white vinegar
• 1 egg, beaten

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels; crumble.
• combine bacon, broccoli, and raisins together in a plastic bowl with a tight-fitting lid.
• combine cream, sugar, and flour together in a skillet over medium heat; cook, whisking constantly, until sugar and flour are dissolved, 2 to 3 minutes. slowly whisk vinegar into cream mixture until incorporated.
• whisk about 1 tablespoon cream mixture and egg together in a bowl; add about 2 more tablespoons cream mixture until egg starts to warm. whisk egg mixture into cream mixture in skillet; cook until dressing is thickened, about 5 more minutes.
• fill a large bowl with ice and add water, creating an ice bath. place skillet in ice bath to cool dressing.
• pour dressing over broccoli mixture. secure lid on bowl and shake until salad is evenly coated. refrigerate until chilled, at least 30 minutes.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Red Hot Applesauce Jell-o®

Ingredients

• Servings: 12
• 1/2 cup cinnamon red hot candies
• 1 cup water
• 1 (3 ounce) package cherry-flavored gelatin (such as jell-o®)
• 2 cups applesauce

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 2 hrs 10 mins


• dissolve cinnamon candies in water in a saucepan over medium heat. mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. pour into a serving dish and refrigerate until set, about 2 hours.

Pea And Cauliflower Salad

Ingredients

• Servings: 10
• 3 cups frozen peas, thawed
• 1 head cauliflower, chopped into bite size pieces
• 1/2 cup pitted green olives, chopped
• 1 cup thinly sliced celery
• 1/4 cup ranch dressing
• 1 cup nonfat plain yogurt
• 1/2 teaspoon garlic powder
• 1 cup cashew nuts

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix the peas, cauliflower, olives, and celery together in a large bowl.
• whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. pour over pea mixture, and stir until ingredients are evenly coated. sprinkle cashews on top just before serving.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Russian Carrot Salad

Ingredients

• Servings: 2
• 6 large carrots, shredded
• 3 cloves garlic, minced
• 1/4 cup finely chopped walnuts
• 1/4 cup light mayonnaise

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir together the carrots, garlic, walnuts, and mayonnaise until evenly blended. serve.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

lentil and buckwheat salad

Ingredients

• Servings: 4
• 4 cups vegetable broth
• 1 cup green lentils, rinsed and drained
• 2 tablespoons extra virgin olive oil
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 2 cloves garlic, minced
• 2 tablespoons salt-free seasoning blend
• 1 teaspoon chopped fresh marjoram leaves
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh lemon thyme
• 1 tablespoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cardamom
• 1 egg
• 1 cup buckwheat groats
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• bring broth to a boil in a large pot over high heat. stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. drain, but reserve liquid. transfer lentils to a large bowl.
• heat olive oil over medium heat in a skillet. cook onions until they are soft and translucent about 10 minutes, stirring occasionally. add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. stir vegetables into lentils. mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. set aside.
• whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
• heat 1 tablespoon of olive oil in a skillet over medium heat. add buckwheat and egg mixture. cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
• mix buckwheat into lentil mixture. season with salt, pepper, 1 tablespoon olive oil, and vinegar. stir and adjust seasonings. serve warm, at room temperature, or chilled.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Ground Turkey Casserole

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1 (15 ounce) can tomato sauce
• 1 teaspoon white sugar
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese
• 1 (12 ounce) package uncooked egg noodles
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. drain the turkey, stir in the tomato sauce and sugar, and set aside. in a medium bowl, combine the sour cream and cream cheese. mix well and set aside.
• cook noodles according to package directions. place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. then layer the sour cream mixture over the turkey, and top with cheese.
• bake at 350 degrees f (175 degrees c) for 20 to 35 minutes, or until cheese is melted and bubbly.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

jonny's easy garbonzalicious tangy artichoke and bean salad

Ingredients

• Servings: 15
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 (16 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (14 ounce) can artichoke hearts, drained, quartered
• 1 (6 ounce) can jumbo black olives, halved
• 6 radishes, chopped
• 2 carrots, coarsely grated
• dressing
• 2/3 cup extra virgin olive oil
• 1/3 cup red vinegar
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 cup sunflower seeds (optional)

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
• whisk together the olive oil and vinegar in a small glass bowl. add the garlic powder, italian seasoning, onion powder, and black pepper; whisk to combine. pour dressing over the bean mixture and toss carefully to evenly distribute. cover and refrigerate for at least 4 hours before serving. stir every hour to redistribute dressing.
• sprinkle with sunflower seeds to serve.

baked italian lemon chicken

Ingredients

• Servings: 4
• cooking spray
• 5 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)
• 1 cup panko bread crumbs
• 1 tablespoon garlic salt
• 1 teaspoon lemon pepper
• 4 (4 ounce) skinless, boneless chicken breast halves, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• mix butter, lemon juice, and half the italian dressing mix in a shallow dish until well-blended. pour remaining italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
• dip sliced chicken into butter mixture and press into bread crumb mixture. gently toss between your hands so any bread crumbs that haven't stuck can fall away. arrange chicken in prepared baking sheet. drizzle any remaining butter mixture over breaded chicken.
• bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.

georgian bean salad

Ingredients

• Servings: 6
• 1 1/2 cups dry kidney beans
• salt to taste
• 1/4 teaspoon cayenne pepper
• 1/4 cup shelled walnuts
• 2 garlic cloves
• 2 tablespoons red vinegar
• 1/3 cup water
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon cayenne pepper
• 1 small white onion, minced
• 2 cooked chicken breast halves, chopped (optional)
• 1 tablespoon chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 10 hrs 50 mins


• place beans in a bowl; cover with plenty of water. soak for 8 hours or overnight.
• drain beans and transfer to a large pot; cover with plenty of water, salt, and 1/4 teaspoon cayenne pepper. bring to a boil, reduce heat, and simmer until beans are soft, about 90 minutes. drain and season with salt.
• grind walnuts and garlic to a fine paste in a food processor. add vinegar, 1/3 cup water, 1 tablespoon parsley, 1 tablespoon cilantro, and 1/4 teaspoon cayenne pepper. process until smooth.
• mix beans, onion, chicken, and dressing in a bowl. chill in refrigerator for at least 1 hour before serving. garnish with 1 tablespoon parsley and 2 tablespoons cilantro.

quick crispy parmesan chicken breasts

Ingredients

• Servings: 4
• cooking spray
• 1/2 cup panko bread crumbs
• 1/3 cup parmesan cheese
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons melted butter
• 2 teaspoons white (optional)
• 1 teaspoon dijon mustard
• 1 clove garlic, crushed
• 4 skinless, boneless chicken breast halves, pounded to an even thickness

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• whisk bread crumbs, parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. stir butter, white , mustard, and garlic together in another bowl.
• dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. place breaded chicken in a single layer on the prepared baking sheet. pat any leftover bread crumb mixture chicken breasts.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

Banana Salad

Ingredients

• Servings: 12
• sauce:
• 1/2 cup pineapple juice
• 1/2 cup white sugar
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch
• 1 egg, well-beaten
• salad:
• 6 large bananas, sliced
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) can pineapple tidbits, drained

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• mix bananas, cream cheese, and pineapple together in a bowl. add sauce and mix until evenly coated.

reuben-pierogie casserole

Ingredients

• Servings: 4
• 2 tablespoons softened butter
• 1 (16.9 ounce) package frozen pierogies
• 1/2 (16 ounce) can sauerkraut, drained
• 1/4 pound deli sliced corned beef, chopped
• 8 (1 ounce) slices swiss cheese
• 1 cup thousand island salad dressing
• 1/2 cup rye bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish with the softened butter.
• arrange the frozen pierogies into the prepared baking dish. sprinkle the sauerkraut over top, then layer with the corned beef and swiss cheese. spread the salad dressing over the swiss cheese, and sprinkle evenly with the bread crumbs. wrap the dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Cold Pea Salad

Ingredients

• Servings: 6
• 2 cups frozen sweet peas, thawed
• 3/4 cup pecans
• 1/4 cup drained, crushed pineapple
• 1/4 teaspoon lime juice

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• mix peas, pecans, pineapple, and lime juice together in a bowl. refrigerate 30 to 60 minutes before serving.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Annie's Turkey Salad

Ingredients

• Servings: 10
• 6 eggs
• 6 cups cooked turkey meat
• 1 (16 ounce) jar sweet pickles, chopped
• 1 1/2 (10 ounce) jars mustard-mayonnaise blend
• 3/4 cup mayonnaise

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 20 mins


• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• in a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. chill in the refrigerator approximately 3 hours before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

beef nacho casserole

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 1/2 cups chunky salsa
• 1 (10 ounce) can whole kernel corn, drained
• 3/4 cup creamy salad dressing (e.g. miracle whip)
• 1 teaspoon chili powder
• 2 cups crushed tortilla chips
• 2 cups colby cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place ground beef in a large skillet over medium-high heat. cook, stirring to crumble, until evenly browned. drain grease. remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. in a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
• bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

oia greek salad

Ingredients

• Servings: 4
• 1 english cucumber, diced
• 2 pints grape tomatoes, halved
• 1 (4 ounce) container crumbled feta cheese
• 1 (4 ounce) jar capers, drained
• 1/2 cup diced red onion
• 1/4 cup greek salad dressing, such as yazzo!
• 1/2 cup greek olives, drained

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. to prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion, and salad dressing together in a large bowl until evenly coated. sprinkle with the greek olives to serve.

macaroni salad

Ingredients

• Servings: 4
• 5 cups macaroni
• 4 tablespoons mayonnaise
• 1 egg
• 1 teaspoon distilled white vinegar
• 1 bunch green onions, finely chopped
• 3 hard-cooked eggs, diced
• 1 dill pickle, finely chopped

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil. add macaroni and cook until al dente; drain.
• in a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. mix the green onions, hard-cooked eggs, and pickle into a bowl. stir in cooled macaroni and mix until thoroughly combined.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

grape chicken salad

Ingredients

• Servings: 16
• 6 chicken breasts
• sister's seasoning mixture (see below)
• 1 1/2 cups finely chopped celery
• 1/3 cup sweet pickle relish
• 2 hard-boiled eggs, chopped finely
• 1/2 cup mayonnaise, or to taste
• 4 tablespoons reserved chicken broth
• 1 cup green seedless grapes, halved
• 1 cup sliced almonds, toasted
• 1/2 cup grated gruyere cheese (optional)
• 1 (11 ounce) package sister schubert's parker house style rolls, sliced in half and toasted*
• sister's seasoning mixture:
• 1/4 teaspoon tarragon
• 1/4 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon greek seasoning (cavender's brand is a favorite)
• 1/4 cup fresh lemon juice
• 2 teaspoons worcestershire sauce

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f.
• mist a baking pan with non-stick vegetable spray.
• season chicken breasts with sister's season mixture.
• bake 20 to 25 minutes or until chicken is thoroughly cooked.
• reserve 4 tablespoons pan juices. chill chicken and chop coarsely.
• in a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. top each toasted rolls with a small amount of gruyere and 1 tbsp of chicken salad for sister schubert's parker house rolls and a bit more for the sister schubert's dinner rolls. garnish with toasted almonds.

Almond Jelly

Ingredients

• Servings: 6
• 1 cup water
• 2 (.25 ounce) envelopes unflavored gelatin powder
• 1 cup water
• 2 cups milk
• 3/4 cup sugar
• 1 1/2 teaspoons almond extract

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 3 hrs 10 mins


• pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. set aside.
• bring 1 cup water to a boil in a large saucepan. reduce heat to medium-low and slowly pour in the gelatin mixture. add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. refrigerate until firm, 3 to 4 hours. cut into small squares to serve.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Topsoil Garden Jell-o®

Ingredients

• Servings: 10
• 1 (3 ounce) package lime-flavored gelatin mix (such as jell-o®)
• 1 (3 ounce) package blueberry-flavored gelatin (such as jell-o®)
• 1 (3 ounce) package cherry-flavored gelatin (such as jell-o®)
• 3 cups boiling water
• 3 cups cold water
• 12 gummi worms
• fresh flowers for garnish

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• dissolve lime, blueberry, and cherry gelatin mixes with boiling water in a bowl. stir cold water into gelatin and refrigerate until firm, about 4 hours.
• unmold gelatin by dipping bowl in hot water until gelatin loosens; invert bowl over a platter to release. decorate top of gelatin with gummi worms and flowers.

Habanero Jell-o® Surprise

Ingredients

• Servings: 12
• 1 (3 ounce) package cherry-flavored gelatin (such as jell-o®)
• 2 (3 ounce) packages orange-flavored gelatin (such as jell-o®)
• 3 cups boiling water
• 3 cups chilled sparkling water
• 2 (3 ounce) packages lime-flavored gelatin mix (such as jell-o®)
• 2 cups boiling water
• 2 cups chilled sparkling water
• 1/4 cup prepared habanero pepper jelly
• 3 habanero peppers, or to taste - divided

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• whisk cherry gelatin, orange gelatin, and 3 cups boiling water in a bowl until gelatin is completely dissolved. stir 3 cups cold sparkling water into gelatin mix and chill in refrigerator until partially thickened, about 45 minutes.
• meanwhile, whisk lime gelatin with 2 cups boiling in a bowl until gelatin is dissolved. mix 2 cups cold sparkling water into lime gelatin. let thicken slightly, about 30 minutes.
• stir habanero pepper jelly into the thickened cherry gelatin mixture, transfer to a large trifle bowl, and chill until set, about 2 more hours.
• halve, seed, and finely chop 1 habanero pepper, or to taste, wearing gloves. stir chopped habanero pepper into lime gelatin mix, saving a few pieces for garnish. spoon lime gelatin mixture over cherry gelatin to create a separate layer. let the gelatin dessert chill until firmly set, about 2 more hours. garnish with remaining habanero peppers to serve.

jamie's cranberry spinach salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

almond citrus couscous

Ingredients

• Servings: 3
• 1 cup water
• 1 teaspoon dried savory
• 1 teaspoon dried parsley
• 1 pinch crushed red pepper flakes
• 1 tablespoon chicken bouillon granules
• 1/2 cup pearl (israeli) couscous
• 1 lemon, zest grated
• 1/2 cup toasted slivered almonds
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1/2 tomato, seeded and chopped
• 1 tablespoon olive oil
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. cover and remove from heat. let cool. drain off any excess liquid remaining.
• place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.

spinach and strawberry salad

Ingredients

• Servings: 8
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, toss together the spinach and strawberries.
• in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. pour over the spinach and strawberries, and toss to coat.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 2 cups cooked quinoa
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red onion, chopped
• 1 cup cooked brown rice
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• dressing:
• 3/4 cup olive oil
• 1/3 cup red vinegar
• 1 tablespoon chili powder, or to taste
• 2 cloves garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

asian pasta salad

Ingredients

• Servings: 8
• 1 (16 ounce) package pasta
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1/2 cup diced red onion
• 1 cup snow peas
• 1 cup asian-style salad dressing
• salt to taste
• ground black pepper to taste
• 1 tablespoon minced fresh ginger root (optional)
• 1 tablespoon minced garlic (optional)
• 1 tablespoon sesame oil
• 1/2 tablespoon sesame seeds

Recipe

• blanch broccoli in rapidly boiling water for 3 to 5 minutes. remove from the water. blanch snow peas for 1 to 2 minutes. remove from water.
• cook one pound of pasta in a large pan of boiling water until al dente. drain, and transfer to a large bowl.
• toss pasta with salad dressing. toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. season with salt and pepper to taste.
• refrigerate for several hours or overnight. when serving, sprinkle with sesame oil and sesame seeds.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

Chicken Divan

Ingredients

• Servings: 6
• 2 1/2 cups cooked chopped broccoli
• 2 cups shredded, cooked chicken meat
• 2 (4.5 ounce) cans mushrooms, drained
• 1 (8 ounce) can water chestnuts, drained (optional)
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/4 teaspoon curry powder
• 1 tablespoon melted butter
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 3-quart casserole dish.
• arrange cooked broccoli in prepared baking dish. arrange chicken over broccoli. add mushrooms and water chestnuts (see cook's note).
• in a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. mix together and pour sauce mixture over chicken and vegetables. sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

sesame pasta chicken salad

Ingredients

• Servings: 10
• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat a skillet over medium-high heat. add sesame seeds, and cook stirring frequently until lightly toasted. remove from heat, and set aside.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente. drain pasta, and rinse under cold water until cool. transfer to a large bowl.
• in a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. shake well.
• pour sesame dressing over pasta, and toss to coat evenly. gently mix in chicken, cilantro, and green onions.