Candy Bar Salad

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

4 large apples, chopped (about 6 cups)

4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

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Strawberry Spinach and Cashew Salad

Ingredients:

spinach leaves
romaine salad bag
strawberries cashew nuts
grated Swiss cheese
craisins

Directions:
Add all ingredients and toss

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp. chopped onion
1 Tbsp. poppy seed
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 cup canola or olive oil

Directions:
Mix all ingredients together in blender

Note:
Leave dressing on side or add at the last minute.

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Olive Garden Style Salad

Ingredients:

1 head of iceberg lettuce chopped
1 can olives
1 bag of large croutons
Parmesan cheese
1/2 bottle of Bernstein's restaurant Italian dressing
cracked pepper to taste
1 red onion

Directions:
Add of ingredients and toss

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Strawberry Fluff Salad

Ingredients:

1 Container of Vanilla Yogurt
2 boxes of white chocolate pudding
3 containers of strawberries
16 oz cool whip

Directions:
1. Cut up strawberries in bite size pieces
2. Mix cool whip and yogurt together
3. Stir in pudding one box at a time
4. Stir in strawberries

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Chili

Ingredients:

• 1 lb. lean ground beef or ground turkey
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons garlic 
• 16 oz. chicken broth
• 1 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon onion power
• 2 tablespoons grill seasoning (steak, hamburger or chicken grill seasonings)
• 2 can of tomato paste
• 2 cans of diced tomatoes
• 1 can of black beans
• 1 can of white beans (navy, or great northern work great)
• 2 can of light red kidney beans
• 2 tablespoons corn meal
• 6 tablespoons of fresh cilantro
• 3 tablespoons honey
• salt/pepper

Directions:

Brown hamburger meat.  Add garlic and onion and cook until fragrant.  Mix all ingredients together and cook on low for 5-6 hours in a crock pot.

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Natalie

Angus Roast Beef Mini Sandwich Trio

Ingredients:

One Loaf of Potato Rosemary Bread
1 pound of Angus Roast Beef
Olive Oil, as needed
10 tsp. Formaggio Trip (Parmesan, Asiago, Romano) shredded
5 tsp. Sweet Onion Dressing
10 tsp. Crumbled Danish Blue Cheese with Cranberries
2 1/2 tsp. Dijon Mustard
2 1/2 oz Provolone, sliced
5 tsp. Cream Balsamic Vinaigrette
5 tsp. Red Peppers, small dice

Directions:

1. Pre-heat broiler on oven to High. Brush sliced bread with small amount of olive oil and place on baing sheet oiled side up. Place into oven and broil for 20 to 30 seconds our until bread browns. Remove from oven and set aside. Once cool, split bread slices into 3 groups.

2. On the first group, place 1 ounce of roast beed onto the toasted side of bread. Drizzle 1 tsp. of sweet onion dressing over the beef, top with 2 tsp. of formaggio trio cheese blend and place onto baking sheet.

3. On the second group, spread 1/2 tsp. dijon mustard onto each slice of bread (toasted side), add 1 ounce roast beef and top woth 2 tsp. of crumbled blue cheese. Place on baking sheet.

4. On the third group, place 1 ounce of roast beef onto the toasted side of the sliced bread. Drizzle 1 tsp. creamy balsamic dressing over the beef and top with 1/2 ounce of provolone cheese. Place onto baking sheet.

5. Place mini sadiches under the broiler for 30 seconds or until cheese melts. Remove from overn and top sanwiches with 1 tsp, of dices roasted red peppers. Refrigerate any leftovers.

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Yummy Honey Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. 

Shared By: Natalie