Mandarin Orange Spinach Salad

Rating: 2 Stars. The girls at work always have me bring this salad in on special days when we bring food! I luck out 'cuz it's a crowd pleaser and super easy to make!
Ingredients for dressing:
1/2 cup vegetable oil
1/3 cup sugar
1/3 cup white vinegar
2 Tablespoons minced fresh parsley
3/4 teaspoon salt

Ingredients for Salad:
3/4 cup slivered almonds
4 1/2 teaspoons sugar
7 cups torn romaine lettuce
7 cups torn spinach
1 1/2 cups sliced celery
1 cup sliced green onions
3 cans (11 ounces each) mandarin oranges, drained and chilled.

Directions:
Combine the dressing ingredients; stir/shake well. Refrigerate. In a skillet, cook the almonds and sugar over medium heat until sugar melts and coats almonds. Stir almonds frequently and cook only to a light brown crisp. Spread almonds on foil to cool. In a large salad bowl, combine romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Drizzle dressing over salad and toss to coat.

Pumpkin Pecan Muffins

Nothing is better in the fall than pumpkin! These muffins are from a taste of home recipe that I changed a bit - The muffins are awesome served warm with spiced cider!

Ingredients for Muffins:
5 cups Flour
1 cup Sugar
1/2 cup Packed Brown Sugar
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
4 Eggs
2 Cupps Canned Pumpkin
1 cup Half & Half
1/2 cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 cup Chopped Pecans

Topping Ingredients:
2/3 cup Packed Brown Sugar
1/3 cup Finely chopped Pecans
1/3 cup Oats
1/2 cup Flour
1/2 cup Cold Butter

Directions:
In a large bowl, combine the first seven muffin ingredients. In another bowl, whisk the eggs, pumpkin, half & half, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill paper-lined or greased muffin cups 3/4 way full.

In a small bowl, combine the brown sugar, pecans, oats and flour. Cut in butter until crumbly. Sprinkle evenly over muffin batter.

Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes on a wire rack before serving. Yield: 36 muffins.

Spinach and Couscous Salad

Ok, it's been a Long while since I've posted a new recipe. Well, I've been inspired again. I made this tasty salad today on my day off along with some Spinach Squares, which I will post later.

Ingredients:

1 cup Water
3/4 Cup Couscous (I used tri-colored couscous. You can use your favorite variety)
1 cup Packed Fresh Sinach Leaves, Coarsely Chopped
1 can (15 oz.) White Beans, Rinsed and Drained
1 Can (2.25 oz) Sliced Black Olives, Drained
1 tablespoon dried Basil
3 Tablespoons fat-free Vinaigrette
3 Tablespoons apple cider Vinegar
4 Ounces Sun-Dried Tomato and Basil Feta Cheese, Crumbled

Directions:

Pour water into microwaveable bowl. Microwave 2-3 minutes until boiling. Remove from microwave; stir in couscous. Cover with plastic wrap; let stand 5 minutes. Place couscous in refrigerator to cool for 1 hour.

Combine spinach, beans, olives, basil, vinaigrette and vinegar in large bowl. Add couscous to spinach mixture; stir until blended. Add cheese; toss gently.

Orange Glorious

Here is a yummy, refreshing drink that my son enjoyed at a "Mexican Party" at school. I altered it slightly; and we all loved it! Cool off with one of these!

Ingredients:
2 Cups Milk
2 Cups Water
12 oz can of frozen orange juice concentrate, still frozen
2 1/2 Tsp vanilla
3/4 cup sugar
25 ice cubes
Whipped cream

Directions:
Combine all ingredients except whipped cream in blender. Blend. Pour into cups and top with whipped cream. Enjoy!

Chicken Corn Soup

Rating: 6 Stars
I just sort of made this recipe up as I went along. It's easy and you can tweak it some to your personal liking.

Ingredients:
1 Whole Rotisserie Chicken, De-Boned and shredded
3 cups Corn
15 oz Creamed Corn
2 cups Cooked, Cubed Potatoes
45 ounces Chicken Broth
1/2 tsp. Pepper
1 tsp. Salt
1 1/2 tsp. minced garlic
2 Tbsp. Parsley Flakes

Directions:
Combine all ingredients and cook in crock pot on Low for 7-8 hours or on High for 3-4 hours

Golden Cornbread

We enjoy this homemade corn bread with chili or chicken corn soup.

Ingredients:
1/2 cup Margarine, softened
1 cup Sugar
2 Eggs
1 cup Buttermilk
1 cup Flour
2 cups Yellow Cornmeal
1 tsp. Salt
1 tsp. Baking Soda

Directions:
Cream margarine and sugar together by hand. Add remaining ingredients. Pour into lightly greased 9 X 13 pan. Bake at 375 for approximately 25 minutes (until golden brown).

Triple Layer Butter Pecan Cake

This triple layer cake is full of toasted butter pecans! It has a yummy cream cheese icing that is tops! A real crowd pleaser!

Ingredients for Cake
1 1/4 cups Butter, softened, divided
2 cups Chopped Pecans
2 cups Sugar
4 Eggs
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
2 tspoons Baking Powder
1/2 teaspoons Baking Powder
1/2 tespoon Salt
1 cup Milk

Ingredients for Icing:
2 packages (8 oz each) Cream Cheese, softened
1 cup Butter, softened
1 package (2 pounds) confectioners' sugar
2 teaspoons Vanilla Extract
2/3 cup chopped pecans, toasted

Directions for Cake:
In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.

In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans.

Pour into three greased 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Directions for Icing:
In a large mixing bowl, beat cream cheese, butter, confectioners sugar and vanilla. Spread frosting between lays and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.

Apple Crisp

This classic recipe received rave reviews served warm from the oven with ice cream on top.

Ingredients:
4-6 Large Granny Smith Apples
8 Large Graham Cracker "rectangles"
3/4 cup Brown Sugar, packed
1/2 cup Oats
1/2 cup Flour
1 tsp Cinnamon
1/2 tsp Nutmeg
2/3 Cup butter, softened

Directions:
Peel, core and slice apples. Prepare enough apples to fill a deep dish baker 3/4 full. Crush graham crackers. Combine crumbs, sugar, oats, flour and spices. Add softened butter. Mix well. Spoon mixture over apple slices. Bake at 350 for 30-35 minutes until apples are tender.

Lemon Crumb Muffins

Raging: 6 Stars I've been anxious to try this new recipe, and it didn't let me down. I halved the recipe and it made 24. If you are feeding a crowd, use the whole recipe for 40 muffins.

Ingredients for muffins:
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16oz) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
4 tablespoons milk
Ingredients for streusel topping:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter

Directions:
Combine flour, sugar, baking soda and salt. In separate bowl, whisk eggs, sour cream, butter, lemon peel, juice, and milk. Stir into dry ingredients just until moistened. Fill muffin cups 3/4 full. In a small bowl, combine streusel ingredients. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 fro 20-25 minutes. Cool for 5 minutes.

These are great warm from the oven, but if you have to wait, reheat it for a few seconds in the microwave before eating. Yummy

Brownie Bites

Ok, so this isn't a new recipe, just a new idea.
Make your favorite brownie recipe and cook it in cupcake liners. This eliminates the globby mess I usually get when I cut brownies. And each one can have their own individual "brownie bite."
You just want to cook them for a shorter amount of time.. Mine took like 16 minutes.

Chex Muddy Buddy Snack

Rating: 6 stars.
This variety of chex snack mix is an all-time favorite around here.

Ingredients:
14 ounce box corn chex cereal
1 1/2 cup chocolate chips
3/4 cup peanut butter
6 Tablespoons butter
1 1/2 tsp vanilla
2 1/4 cup powdered sugar

Directions:
Microwave chips, peanut butter and butter until melted, stirring after each minute. Stir in vanilla. Pour smooth mixture over cereal and mix until coated. Add powdered sugar to coated pieces in large bowl that has a seal-able lid (my tupperware one works great) or use a large zip lock bag). Put lid on bowl and shake until all pieces are coated. Spread on wax paper to cool. Keep un-eaten portion in refrigerator - yeah, right!!