WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Monday, May 26, 2014

Quick BBQ Salad

Yep, it's Summer time! Diet time! And Salad time! My twin daughters are home from college and this mama is happy. We all want to loose some weight, exercise more frequently and eat healthy!

I am finally going through my mounds of recipes I've cut out from varies places and sorting, filing, pinning and picking out a slew of summer recipes.

This is one of my favorite parts of having my daughters home, they love my cooking and love when I create new things! As for my boys, they would be happy if I made Hamburger Helper every night.

I went "real food" shopping first, there are hardly ever coupons for "real food" deals, so I made a special trip and filled my basket with the good stuff. My basket looked pretty healthy, if I do say so myself! 

This week we picked out a few salad recipes and packaged them up for our work-day lunch time meals. 

This first recipe believe it or not is from an article I cut out of Good Houskeeping - October 2009. Yep, this has been hanging around my file bins since then. This recipe actually isn't too fancy and I've probably made it a few times before without even following a recipe. 

We made them all up at the beginning of the week in ziploc containers or throw away containers and even my daughter who works at a local burger joint took this salad to eat on her break at work and all her co-workers were like "we want that"!  Sometimes healthy just IS better!

BBQ Chopped Salad
(Recipe will depend on how many salads you wish to make up for the week or if you are serving just for one meal so here is just a general idea)

Can of corn with peppers (or Mexican Corn)
Left over Shredded Chicken
BBQ Sauce
Ranch Dressing
Favorite Lettuce Mixture
Fresh Cilantro
Tomatoes (we used grape tomatoes)
Shredded Cheese
Crushed Tortilla Chips

Portion, Mix and Serve. We put the dressing on the side in small containers for a good lunch-to-go option. 

Monday, January 21, 2013

Tomato & Avocado Salad {SECRET RECIPE CLUB}

It's time to go healthy. I haven't blogged much since the new year start and it's because I am on a diet. I joined a neighborhood Biggest Loser Challenge, and I am eating veggies, fruit, some protein and no recipes are being made in my kitchen right now. It's bitter sweet, because I LOVE to cook, I am enjoying the lost pounds, but I've got to find a way to get back into the kitchen. When I saw this recipe on my Secret Recipe blog, I knew that this was a healthy recipe, but I had know idea I would enjoy it so much.

Here is my SECRET RECIPE CLUB post for the month of January, and this will be my last post with this club for a little bit while I try and get my blogging back up to where it was last year. My plate is full and I just need to take a step back and regroup. The blog I had was called Canela Kitchen and I pinned a whole bunch of fun recipes to try, but this one made it to the top of the list, because it was everything I could eat on my diet.

Here we go with my 21st post for the Secret Recipe Club; Group C .

Secret Recipe Club

I would say, I liked this dish just a LITTLE! :-)
Tomato & Avocado Salad
original recipe found at Canela Kitchen
made this for 1 serving

1 red tomato, cut into wedges
1/2 avocado, sliced and diced
1/4 cup white grated cheese (Mozzarella or Monterrey Jack)
1 tbsp chopped chives
1tbsp soy nuts
1 tbsp olive oil
1/2 tbsp balsamic vinegar

In a serving size dish layer tomato wedges and diced avocados. Sprinkle in white cheese, chives and soy nuts. Serve with a small dish of the olive oil and vinegar.

Here is a list of my past Secret Recipe Club recipes:

Tuesday, October 9, 2012

Ranch Apple-Bacon Coleslaw {Hidden Valley Ranch & Lunch Break for Kids}

I am so excited to be a part of and share with all of you my great readers about Lunch Break for Kids with Hidden Valley Ranch.  Lunch Break for Kids is a national fundraiser to highlight ways for parents and kids to come together with chefs and schools to learn more about how simple, good food can make healthier bodies and stronger family connections.

Click on the location tab here  for a local Lunch Break for Kids fundraiser or a Childhood Nutrition Day volunteer location in your area to join, or start one of your own.

As a mom I have always had so much fun making my kids breakfast in the morning before school, and then being creative with their lunches too. Here are a few FUN first day of school photos from years past. Even though my daughters are off at college now and I just have my little guy left (he is in 8th grade, how did that happen?), I do try and be as creative as possible with him (but my twins were so much better at trying new things, he is kind of a creature of habit and enjoys the SAME thing everyday). But, I will tell you ALL of my kids love Hidden Valley Ranch, it's pretty much a staple at every meal (almost).

I think my little guys favorite thing would be cucumbers and ranch (pizza and ranch is up there too), but if we are going for healthy then cucumbers and ranch would be his thing (he won't eat carrots or celery or broccoli or anything else on the veggie try), but give him a whole cucumber and he will go to town. He loves tomatoes too, it's funny in Kindergarten his teacher would be so amazed that he would bring a whole tomato in his lunch pail, she really thought it was a very rich red apple, and when she discovered it was a tomato she was speechless. He still loves those tomatoes, the grape tomatoes are his favorite. He can pop those in his mouth like they are candy (yep, happy mama), and he use to love avocados, although that phase has faded a little I was extremely happy when he use to want avocados over ice cream.

Today, I wanted to share with you a quick Hidden Valley Ranch Apple-Bacon Coleslaw that I created for a quick and easy healthy veggie snack in your kids lunch boxes (or mom's lunch box too).

Ranch Apple-Bacon Coleslaw
created by me, Tina Hudgens

1 head of cabbage
4 celery stalks, diced
1/4 cup diced green onions (or less)
2 red apples, unpeeled and diced
1 tsp lemon juice
3/4 cup Hidden Valley Ranch salad dressing
3 tbsp apple cider vinegar
1 tbsp sugar (optional)
4 slices crisp cooked bacon, crumbled

Shred or finely dice a head of cabbage and add to a large bowl. Take your diced celery and add to the bowl, chopped your red apples with the skin on, as it allows for great color in your coleslaw and toss this with the lemon juice before adding it to the bowl. Pour in the ranch dressing, apple cider vinegar, sugar and the bacon. Mix together and refrigerate for at least an hour (or overnight) before serving. I like to package these up into small individual containers like shown below to make a perfect addition to your kids lunch or for a quick grab for an after school snack.

"Part of the Foodbuzz Tastemaker Program"
The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.

Friday, September 7, 2012

Homemade Ranch Salad Dressing/Dip {CRAZY COOKING CHALLENGE #13}


Each month for the past year we have had a group of awesome people blog together, the same themed item (main dish or dessert) at the same time. We would posted and link together at this awesome linky party and no one wanted to see this linky party end (including me). So, we are going to continue the tradition for another year and let the linky party be open to ALL who want to join. I have streamlined many of the rules, no more signing up, no emails for me to send out and no more making sure you email me your URL to link you up. It's taken us a few months to get where we are today, but I hope everyone will join and play along. Please help us in searching out for the ULTIMATE theme recipe, I will still be show casing the most popular recipe one week after the linky party goes live.


For those of you who have already participated this past year, you know how this is done, check out the NEW & IMPROVED information here. If you are new here come on over and check out how to jump on board this wild and crazy, CRAZY COOKING CHALLENGE. You can read all the details and get all the codes for you to link up, join in and get this great linky party added to your CRAZY COOKING CHALLENGE post.

For the first month we will all be making RANCH DRESSING (OR RANCH DIP). Everyone who wishes to join in, all you did to do is add the CRAZY COOKING CHALLENGE BUTTON (grab the code above) and make sure your Ranch Dip includes the BLOG HOP Linky Party (code is below the linky party, click on BLOG HOP CODE). We hope you join us in this CRAZY COOKING CHALLENGE....

Just an FYI - CRAZY COOKING CHALLENGE is always on the 7th of every month and will post at MIDNIGHT. Here is a SNEAK PEAK for the next couple of months, so everyone can think ahead and be prepared for the themes.

September 7, 2012 - RANCH DRESSING /RANCH DIP
October 7, 2012 - APPLE PIE
November 7, 2012 - STUFFING Recipes
December 7, 2012 - PERFECT SUGAR COOKIE

This is our FAVORITE homemade ranch dressing, to date. And we've made alot of ranch dressings. We use Ranch dressing or dip with just about everything you can imagine (and some you might not want to imagine). It's one of those things we put Ranch on top of our Ranch. What would the world be without Ranch Dip? What on earth would I dip my pizza in? And my daughter dip her french fries in and my son his chicken nuggets? The list just goes on and on. Life is just BETTER with Ranch!

Homemade Ranch Dressing/Dip
found over at Smells Like Home, originally came from The Gourmet Cookbook, 2004

3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1 cup buttermilk
small bunch of chives, roughly chopped
small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza dipping sauce or more buttermilk for salad dressing. Store in an air-tight jar in the fridge.

I made a great presentation at my daughters' graduation party with this dip and a vegetable tray. This idea of course was found on Pinterest and came from Eddie Ross. I filled mine a little too much, but all in all it still worked out great, especially for a large party when you begin to run out of nice glass bowls or you just want a very cool presentation for the veggie tray. This bowl was a cinch to clean up too (it all just went straight to the garage after a 12 hour party).

Monday, April 23, 2012

THIS WEEK'S CRAVINGS #78 (PICNIC RECIPES) and Ramen Noodle Coleslaw

Ramen Noodle Coleslaw
This is what you do when you have some left over coleslaw and some Ramen noodles in the cupboard and no one is eating either one of them, create something new and different that is enjoyed by all. This is a great little salad that would be perfect for any picnic, backyard party or potluck.

FREEZER TIP:  This was a GREAT idea, created way long ago. I freeze anything and everything I can. Green Onions are one of those items we don't eat often and only need when a recipe calls for it. Green Onions are cheap, but who wants to run to the store every time you need a handful. This is why I LOVE this freezer tip. Wash and cut the entire bundle of green onions, lay them flat on a cookie sheet and freezer for a few hours (or overnight). Then when they are completely frozen get an empty water bottle and store them in that until needed. When a recipe calls for some green onions you just pour out what is needed and keep the rest frozen.

Ramen Noodle Coleslaw
adapted by me, found at Green Acres Hobby Farm

1 pack slaw
green onions finely chopped (approx 1/4 cup or less)
1 pack ramen noodles (chicken flavor) broken into small pieces
3/4 cup oil
1 tbsp pepper
2 to 4 slices of crumbed fresh bacon
4 tbsp apple cider vinegar
4 tbsp sugar
1 of the chicken pack flavorings in ramen noodle package
1/2 cup toasted seeds (sunflower or almonds)

This recipe is best when it's made the night before, this allows the Ramen Noodles to get soft and all of the flavors to mix together. Toss all of the ingredients together, except for the toasted seeds and chill overnight, add the seeds right before serving. 

This week's theme is: PICNIC RECIPES
Please only link recipes with our theme!
If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
April 23 - Picnic Recipes
April 30 - Mexican Dishes for Cinco de Mayo

May 7 - Mother's Day Brunch or MOM's Favorite Food

May 14 - Egg Recipes
Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 
The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: PICNIC RECIPES
Please only link recipes with our theme!

This week's theme is: PICNIC RECIPES
Please only link recipes with our theme!

Monday, December 19, 2011

THIS WEEK'S CRAVINGS #60 (Christmas Dinner & Food Traditions) and Wedge Salad with Come Back Sauce

Wedge Salad with Come Back Sauce

I am starting to LOVE wedge salads! It's my "newest" favorite salad. And it's SO SO easy to make, it's all in this wonderful salad dressing! I just decided today that this is going to be our salad for Christmas Eve. I made this salad a while back and just haven't had time to post it. My mom, sister-in-law and myself were planning our meals today for Christmas Eve & Christmas Day and I think this will be a perfect addition to our Christmas Eve Dinner (guess what we are having?) Spaghetti & Garlic Bread (yep, we are SO not traditional)! All the kids will love it and of course we are serving G'ma's Simple Spaghetti.

I do not know the story about this sauce, nor where it came from, nor anything about it! I found it on Pinterest, tried it out and we LOVE it. SO, I don't really mind where it came from I am just glad I found it!

Comeback Sauce on a Wedge Salad
found on Syrup and Biscuits

1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 small tsp Dijon mustard
1 tsp onion powder
1/2 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp ground black pepper
1/4 tsp Tabasco sauce
1/4 cup olive oil
juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors mix well.  Makes a pint jar full.

Please Grab Our Button!!!

This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
December 26 - Macaroni & Cheese
January 2 - Let's Get Healthy (Healthy Meals & Snacks)

January 9 - Comfort Food (Soups & Casseroles)

January 16 - CHEESE LOVER DAY... any cheese recipe
If you are new here browse around some past weeks at THIS WEEK'S CRAVINGS and you'll see why we are having so much fun and we invite you to link up too. Your hostess for this party are: Tina from MOMS CRAZY COOKING, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below.

If you are a regular, link-up we're excited to see what you made this week. Just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!
The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
Please only link recipes with our theme!

Please only link recipes with our theme!

Tuesday, November 15, 2011

Orange Fluff from GUEST BLOGGER: The Crunchy Mamacita

I would like to Welcome today, Paige from The Crunchy Mamacita. In checking out her blog I found that she loves scrapbooking (me too!), she loves Pinterest (me too!). Please help me in welcoming her to my blog......


Thanks so much to Tina for having me here!

Hi! I'm Paige from The Crunchy Mamacita and I am so excited to share this delicious recipe with you today here at MOMS CRAZY COOKING. I love to blog about cooking and especially baking! You will find lots of great recipes on my Recipes page. You know you're a blogger when your husband asks, "Can we eat or do you need to take a picture of this first?" :)

Thanksgiving is my favorite holiday. In my family, it seems like everyone brings at least one main dish and one dessert so it is like a heavenly buffet of southern down home cooking! And every year when everyone is calling each other to see who's bringing what, you can be sure that someone is bringing the pink stuff! Well move over pink stuff, there's a new fluff in town! The formal name is Buttermilk Salad but I think Orange Fluff sounds tastier :)

Orange Fluff
from The Crunchy Mamacita

1 quart of buttermilk
2 (3.4 oz) boxes instant vanilla pudding
1 (20 oz) can of crushed pineapple, drained
4 tsp orange jello mix
1 (16 oz) container of whipped topping (Cool Whip)
1 (8 oz) package of miniature marshmallows

In a very large bowl, combine the first 3 ingredients with a whisk and mix well. Sprinkle the jello over the mixture and mix well. Fold in whipped topping and marshmallows. (NEVER vigorously stir whipped topping because it will get runny!) Chill in the refrigerator.

Please try this recipe, you will not be sorry! I know it sounds a little strange with all that buttermilk but I promise you it tastes amazing. I must warn you though, it is VERY addicting!

Thank you so much Tina for letting me guest post on your awesome blog!


I've never had the pink stuff or the orange stuff! But they both sound delicious! Paige and I share
a love for scrapbooking, so if you love scrapbooking you can check out my pages here or
Paige is now sharing a scrapbook page every Sunday, so you can check hers out too!

Tuesday, November 8, 2011

Pioneer Woman's Homemade Ranch with Iceberg Wedge

I just love the Pioneer Woman recipes. Who doesn't right? They are so simple, so down-to-earth and they all taste so good! I am trying to cook my way through her first cookbook, before the second cookbook comes out next year! Wish me luck.... I make so many recipes from blogs and Pinterest, that I forget about my millions of cookbooks. But, her cookbook I've decided to leave out right on the counter and have vowed to cook from it at least once a week. So far I've made the Chicken Pot Pie, that is out of this world, the Chocolate Sheet Cake which everyone loved, hands down, and with my Nerd Cupcakes a few weeks ago we used her Flour Frosting (A-MAZ-ING). I have a few more things that I haven't had a chance to post yet! So, watch for them.  Today, I am sharing a Homemade Ranch Salad Dressing on top of an Iceberg Wedge Salad. Funny thing is, is that I always order my wedge salad with ranch, because I hate blue cheese. This recipe was just perfect for me and my family!

Pioneer Woman's Homemade Ranch with Iceberg Wedge
adapted from The Pioneer Woman Cookbook

It's such a delicious salad and it's SO simple! I did not have any fresh ingredients the first time I made this dressing, I used dried everything and we still LOVED it!

1/4 tsp kosher salt
1 garlic clove, chopped
1 cup mayonnaise
1/2 cup sour cream
1/4 to 1/2 milk or buttermilk, depending on how thick you want it
1/4 cup Italian flat-leaf Parsley
1 tbsp Fresh Chives
2 tbsp chopped fresh dill
1/2 tsp distilled white vinegar
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 tsp paprika
1/2 tsp black pepper
dash of hot sauce
2 heads of lettuce
fresh bacon (cooked & crumbled), chives & grated cheese (this is what I added in)

Mince the garlic with a knife and then sprinkle the salt on it and mash it into a paste with a fork. Chop the parsley, chives and all of the other herbs very finely and add to the garlic.Wow, another great recipe from Pioneer Woman and a dressing that will be repeated for sure in my house.

In a bowl combine all ingredients, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

Wash and dry the iceberg lettuce and then cut into wedges. Add the cooked bacon, chives and cheese (if desired) and then drizzle generously over the wedge.

Sunday, October 16, 2011

Asian Slaw Salad (GLUTEN-FREE)

This is such a great EASY salad that you can throw together and take to a pot-luck, serve with some chicken or just eat by itself. We had this salad for the first time at a beach party and it was delicious!

Asian Slaw Salad (GLUTEN-FREE)
from my friend Tara/Michelle

2 bags of cole slaw
1 bunch green onions, sliced thin
1 bunch cilantro, coarsely chopped
2 handful peanuts, chopped
2 small sunflower seeds
1 slivered almonds
1 bottle of Soy Vay Toasted Sesame Dressing

Throw it all together in a bowl and mix it together with the dressing. Serve.

Linking to one, some or all of these Linky Parties! (there are just too many to add into every post) But, I LOVE them all, so they have a SPECIAL LINKY PAGE all their own!

Monday, September 26, 2011

THIS WEEK'S CRAVINGS #48 (APPLES) and Snickers Apple Salad

The Theme is: APPLES
(Please share with us your favorite APPLE recipes!)

Today, September 26th is Johnny Appleseed Day.

My girls eat alot of apples around our house and Apple picking season is here. I am so excited. We will be picking in exactly 11 days in Oak Glen, California. I will be bringing home a few more dozen apples then last years Apple Picking, because I have a few more dozen recipes then I am eager to make. Click here to see the dozen or so recipes I already have with Apples here on my blog and stay-tuned for lots more coming next month.

Snickers Salad

5 to 6 medium Apples
3 Snickers Bars, diced
1 tub Cool Whip

Chop the apples and Snickers into small bite size pieces. It helps if you freeze the Snickers bars, before chopping them up. Mix the apples, Snickers pieces, and fold in the whip cream. Refrigerate until time to eat!

Please Grab Our Button !!!

This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

October 3 - Lunch Time Sandwiches

October 10 - Angel Food Cake Day

October 17 - Any Pasta Recipe

October 24 - Halloween Treats & What to do with Left-Over Candy?

This is a BLOG Party hosted by From My Tiny Kitchen and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!
The LINKY PARTY is opened ALL Week!
PLEASE do not link more then 3 recipes per week.
This week's theme is: APPLES 
Please only link recipes with our theme!

Friday, September 16, 2011

Chinese Chicken Salad

Recipe Only Friday's on MOMS CRAZY COOKING
This is MY favorite Chinese Chicken Salad
One Year Ago Today: Peach-Strawberry Morning Parfait

Monday, August 22, 2011

Cucumber Salad: Secret Recipe Club

Secret Recipe Club
Cucumber Salad
This month is my second month in the Secret Recipe Club and I am now a Co-Host for SRC Group B. Today, is reveal day for Group B and I am so excited to be partnering with all of you to bring this great post today that is sharing over 60 recipes from all different kinds of bloggers.

Secret Recipe Club

If you've never heard of Secret Recipe Club then you are in for a treat. It works like this, all of us below that you see linked up were assigned a blog at the beginning of the month, we read, get to know and then bake/cook from that blog (but, it's a SECRET), we know someone is looking at our blog, but we don't know who until reveal day, TODAY! If you'd like more information on joining the SRC, then hop on over to our Secret Recipe Club Blog and check it out!

My Secret Recipe Blog this month is: Lady Behind The Curtain
This blog is just not about cooking/baking, it's also about parties! And I LOVE hosting a party! I found a few recipes I'd love to make, but since my house is "dieting" this week, I decided to pick a light recipe and her Cucumber Salad was just perfect. I didn't want to eat the cucumbers alone, so I made a nice Garden Salad, that was just right! I think I will be enjoying another one of these today for lunch. (I love left-overs!)

Cucumber Garden Salad
found and adapted from Lady Behind the Curtain

4 cucumbers
2 tsp salt
1/2 cup apple cider vinegar
1/4 cup Splenda (I used real sugar)
2 tbsp chopped fresh dill (I used 1/2 tbsp dried dill)
1/4 tsp pepper

Cut cucumbers into thin slices. Toss with 2 teaspoons of salt. Marinate at room temperature for 1 hour. Drain liquid from cucumbers and add remaining ingredients. Stir, cover and refrigerate 3 hours before serving.

To make a Garden Salad: I added lettuce, tomato, avocado and my favorite dressing: Poppyseed.

Thank You Lady in the Curtain for letting me poke around your blog!
A few other recipes I would love to try or at least they were too cute not to mention:
And if only it was 4th of July still... I would have totally made these. I think they are so darn CUTE!
Mini Firecracker Cupcakes (I will have to remember these for next year)

Thursday, August 18, 2011

Cream Cheese-Spinach Salad

A quick, easy and very refreshing salad for those hot summer days! I had forgotten about this salad until last week when I was reading my Volume 2 cookbook trying to figure out what recipes I had NOT posted here on my blog yet. And this was one of them, I went straight home for lunch whipped up this salad in a few minutes, and at the first bite I remembered how scrumptious it was.

Cream Cheese-Spinach Salad
from Tina Hudgens

Spinach Lettuce
Pecan Pieces, crushed
cut up chunks of Cream Cheese
Fresh Turkey Bacon Pieces (or whatever kind of meat, used shredded chicken this time)

Mix together with your favorite dressing. I use Ranch and Vinaigrette mixed, I LOVE IT! But today I used Raspberry Vinaigrette and Poppyseed. (I never use just one dressing, I don't know why)!

Thursday, July 14, 2011

Lemon and Broccoli Pasta

What do you do with a whole bag of lemons given to you by a friend?
Look for lemon recipes and make something!
She actually did the same thing after her son picked bags and bags of lemons.
She found this wonderful recipe (and I stole it from her)!

This was a perfect light summer pasta recipe! ENJOY!

Lemon and Broccoli Pasta Salad
original idea take from Neely's Pasta Recipe; many things changed to my liking

1 box Bowtie pasta
1 pound broccoli (or asparagus)
2 tsp Dijon mustard
1 tsp clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1 tbsp Garden Blend Seasoning (your favorite or Spike or Mrs. Dash, any will work)
1 container of Original Philadelphia Cooking Creme  

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the broccoli (or asparagus) and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon and shock in icy cold water. Remove from the water and dry well. If using asparagus trim the ends and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, cream cheese, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

I LOVE Linky Parties, (CLICK TO SEE ALL PARTIES). Today, we will link to these wonderful linky parties, check them out and join in!  Full Plate Thursday, Prairie Story Recipe SwapStrut Your Stuff, Thrilling Thursday, Try New Adventures Thursdays, What's Cooking Thursday, Pennywise Platter ThursdayShow Off Your StuffHookin' Up with House of Hepworths, It's a Keeper ThursdayTransformation Thursday, Chic & Crafty Thursday, Frugal Food Thursday
Ultimate Recipe Swap
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