7 bacon strips, diced
1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1/3 cup white vinegar
1 tablespoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon ground black pepper
4 cups torn salad greens
2 hard boiled eggs, sliced
1/2 cup sliced almonds (optional)
In skillet, cook bacon until crisp. Remove from pan to plate with paper towels. Reserve drippings. Saute asparagus in drippings until tender crisp. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 2-3 minutes. In a bowl, combine greens and almonds. Add asparagus mixture and toss gently. Top with eggs and serve immediately.
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Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi sweet chocolate morsels
Mix even amounts of all ingredients in large bowl. Enjoy!
Cheesy, Salty snack mix
6 cups original Bugles
5 cups nacho cheese-flavored Bugles
4 cups miniature cheese crackers
1 package (6 ounces) of cheese crackers
3 cups miniature pretzels
2 cups Crispix
2 cups lightly salted cashews
3/4 cup butter-flavored popcorn oil
2 envelopes (1 ounce each) ranch salad dressing mix
In a large bowl, combine the first seven ingredients. Combine oil and dressing mix; pour over cracker mixture and toss to coat. Transfer to three greased 15x10x1 inch baking pans. Bake at 250 degrees for 40-45 minutes or until crisp, stirring occasionally. Cool on wire racks. Store in an airtight container.
1 box mini-saltine crackers
1 pkg. dry ranch dip mix
3 tbs. crushed red pepper
2/3-1 cup canola oil
Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all crackers in the largest bowl you have. Pour oil mixture over crackers and begin carefully and lightly stirring with hands(being careful not to break crackers) until all crackers are covered. You can serve right away and they’ll be a bit greasy, or put the crackers on paper towels in another bowl for about an hour to dry a bit.
Reese’s Peanut Butter Popcorn
Freshly popped Popcorn
3-4 tablespoons Peanut Butter
1-2 drops of vanilla
small amount of honey
bag of mini Reese’s peanut butter cups
Mix peanut butter, vanilla and honey in pot and heat on stove (until melted), but don’t over heat. Pour the hot mixture over fresh popcorn, and carefully toss to coat. Then, lay the popcorn out on a big sheet of wax paper to cool. While it’s still warm and cooling off, drizzle melted chocolate (or chocolate sauce) across. Sprinkle in some mini Reese’s peanut butter cups…..as many or few as you’d like. Let it cool/dry, and keep in airtight container. Give to Daddy’s!
Cheesy Buffalo Chicken Sticks
1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
3/4 cup buffalo wing sauce (look for “wing sauce” not “hot sauce”)
2 cups shredded cooked chicken
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
2 green onions, thinly sliced
Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated. Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top. Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble.
1 box of your preferred chocolate cake mix
1 large box vanilla pudding
1 large container of cool whip
1 can of cherry pie filling
Prepare cake as directed on box and set aside to cool before assembling trifle. Also prepare pudding as directed and refrigerate before assembling trifle. Allow cool whip to thaw before putting trifle together.
Chop up cake into 1 or 2 inch squares.
Put half of cake into trifle bowl and top with half of pudding, a layer of cool whip and half of cherries with juice. Repeat those layers. Finish off by topping with cool whip.
Refrigerate a couple of hours before serving