Best Broccoli Salad

 https://www.melskitchencafe.com/the-best-broccoli-salad/

Cowboy Cavier Salsa Sorte

 3-4 cans of beans (I like black and pinto) 

2 avocado

2 tomato

corn

cilantro

good seasoning Italian packet made up. 

*Drain and Rinse Beans. Dice tomatoes to bite-size. use 1-1.5 cups of corn. Microwave to room temp. chop up cilantro, at least half a bunch. 

Follow instructions for Italian packet and use vegetable or canola oil, NOT olive oil. 

Wait to add the dressing and avocado until right before serving.

Shrimp Quinoa Bowl

https://www.skinnytaste.com/shrimp-quinoa-bowl/

Strawberry Fluff

Amy's Jello

1 pint cottage cheese
8 oz cool whip
4 oz jello (any flavor but I like strawberry)
berries (I like raspberries)

Bre's funeral potoatoes

Hash browns: 32 ounces
2 cream of chicken soups
sour cream: 16 ounces
2 cups cheddar cheese
1/2 cup onions
1-2 tbs minced garlic
1/4 cup parmesean cheese


Topping: 3 cups crushed corn flakes and 1/2 stick of melted butter

Bake at 350 for 45-60 minutes or until browned and bubbly

Julie's Craisin Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceburg
1 (8 ounce) shredded cheese
1 (8 ounce) shredded parmesan
1 pound bacon, crumbled
1 cup sliced almonds, toasted
1 8 ounce package of craisins

DRESSING

1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 tsp salt
2 teaspoons mustard
1 cup salad oil

In blender, mix all ingredients except oil. Add oil and blend again.

Mexican Quinoa Salad

https://www.cookingonthefrontburners.com/2016/03/29/mexican-quinoa-salad-jalapeno-vinaigrette/


yuuuummmm

INGREDIENTS

• 1 cup uncooked quinoa
• 2 cups water (or vegetable broth)
• 1/2 large red pepper diced
• 1/2 large orange pepper diced
• 11 oz canned corn drained
• 15 oz black beans, rinsed and drained
• 4 green onions sliced
• 1/4 cup chopped cilantro
• 1/2 avocado diced
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 2 teaspoons minced fresh jalapenos
• 1/2 teaspoon dijon mustard
• 1 small garlic clove minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cilantro

DIRECTIONS

1. Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
2. In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
3. In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
4. When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
5. This can be served warm or chilled

Funeral Potatoes

Six Sister's Cheesy Hashbrown Potato Casserole:

Potatoes:

1 (32 oz) bag frozen shredded hashbrowns

2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)

2 cups sour cream (light is fine)

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onions

Topping:

2 cups crushed corn flakes

2 Tbsp butter, melted

Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions, Gently blend into hash browns. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 to 40 minutes

Fiesta Lime Rice

• 1 1/2 cups cooked long grain rice
• 3/4 cup canned black beans, rinsed and heated
• 3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
• 1 large tomato, diced
• 1 large scallion, diced fine
• 2-4 tbsp chopped cilantro (to your liking)
• 1 tbsp fresh squeezed lime juice
• salt to taste

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.

Strawberry Yogurt Bark

Strawberry Granola Yogurt Bark

Ingredients

• 24 oz container of greek yogurt (I used vanilla, but you can use plain if you want)
• 2 teaspoons of honey
• 1 cup of strawberries, sliced
• 1 cup of granola

Instructions

1. In a small bowl (or even in the yogurt container), mix together honey and yogurt.
2. Spread the mixture into the bottom of a 9x13" pan that has been covered in aluminum foil.
3. Sprinkle the strawberries and the granola over the top of the yogurt, slightly pressing it into the yogurt with your hands.
4. Freeze for about 1 hour, or until completely frozen.
5. Remove from freezer, and cut into about 12 slices (I used a pizza cutter). Serve immediately, or keep in freezer in a freezer-safe bag or container for up to 30 days.

http://www.sixsistersstuff.com/2016/01/strawberry-granola-yogurt-bark.html

Grilled Sweet Potato Wedges

Grilled Sweet Potato Wedges

Ingredients

•  4 medium sweet potatoes, scrubbed but not peeled
• 1 teaspoon kosher salt
• 1 tablespoon lime zest, (the zest of one whole lime)
• 1/8 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1 whole lime, juiced
• 1/3 cup fresh cilantro

Directions

Boil the potatoes until they are fork-tender, approximately 25 minutes. Remove the potatoes from water and allow them to cool slightly.

Meanwhile, combine the kosher salt, lime zest, and cayenne pepper in a small bowl. Mix well. Set aside. Once the potatoes are cool enough to cut, slice into 6 wedges per potato. (Anything smaller will burn too fast on the grill!)

Brush the potato wedges with vegetable oil and place on the grill. Grill until golden in color, about 4-5 minutes. Flip the wedges, and grill for another 4-5 minutes.

Remove wedges from the grill, sprinkle lightly with lime juice, kosher salt mixture, and chopped cilantro.

7 Layer Bean Dip

• INGREDIENTS:
• 
  1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped

• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar chee

  Directions

  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
• se

Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Cookie Salad

Cookie Salad

Ingredients

• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2 cups buttermilk
• 12 oz. cool whip
• 1 (20 oz) can pineapple tidbits drained
• 2 (11 oz) cans mandarin oranges drained
• 1 packaged fudge striped cookies

Instructions

1. In a large bowl, stir pudding packages with buttermilk until well combined.
2. Fold in cool whip.
3. Stir in pineapple tidbits and mandarin oranges.
4. crumble cookies up into bowl (not too small) and stir into salad. Reserve a few cookie crumbs for garnish on top.

Southwestern Black Bean Salad

• 15.5 oz can black beans, rinsed and drained
• 9 oz cooked corn, fresh or frozen (thawed if frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 1 green onion, chopped
• 1 1/2 - 2 limes, juice of
• 1 tbsp olive oil
• 2 tbsp fresh minced cilantro (or more to taste)
• salt and fresh pepper
• 1 medium hass avocado, diced 
• 1 diced jalapeno (optional)

Directions: 

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Pretzel Raspberry Jello

Ingredients:

6oz raspberry Jello

2 cups boiling water

2 cups pretzels

1/4 c sugar

1 stick butter

1 package cream cheese - softened

1 8 oz cool whip thawed

1 cup sugar

1bag frozen raspberries - thawed in fridge

Directions:

PREHEAT OVEN TO 350

1. combine jello and 2 cups boiling water. Set aside to cool to room temperature

2. crush pretzels

3. melt one stick of butter and then add 1/4 c sugar. Add pretzels.

4. Lightly press pretzel mixture into a 9x13 pan and bake for 10 minutes at 350

5.  beat cream cheese and 1 cup sugar

6. stir in cool whip

7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.
Read more at http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/#vIBGidouL8dYDb7u.99

7. put cream cheese mixture on top of cooled pretzels and go all the way to edges to create a seal (you don't want jello on the pretzels. REFRIGERATE FOR 30 MINUTES.

8. place raspberries on top of cream filling

9. pour jello on top of raspberries and refrigerate until set.

Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator
Read more at http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/#vIBGidouL8dYDb7u.99

Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator

Read more at http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/#vIBGidouL8dYDb7u.99

Grilled Sweet Potato Southwestern Salad

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

Directions:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Note-the salad will keep in the refrigerator for 2 days.

Braided White Bread in Bosch

2 1/4 C. warm water
3 T. olive oil
2 t. salt
6 2/3 C. white flour
1 T. sugar
2 1/2 t. yeast

Place ingredients in Bosch in order listed. Knead on 3 for 6 min. Let rise in Bosch bowl 1 1/2 - 2 hours until about doubled. Use for 2 large pizza crusts or for 2 large braided breads.
For the braided bread divide into 6 parts, roll out like snakes on counter drizzled with olive oil and braid then place on jelly roll baking sheet. Drizzle with olive oil. Let rise 1/2 -1 hr after twisted. Bake at 375 for 15 min. Remove from oven, let cool a few minutes before brushing with butter. Then transfer to wire rack to cool a little more before slicing.
For the pizza crusts roll out on floured surface. Transfer to pizza pan then prick all over with fork. Top as desired and bake at 400 for 15 min or until done.
*Half the recipe for one pizza

Asparagus

Lemon Balsamic Roasted Asparagus

Ingredients:

*I didn't measure anything. I just used about half of one of the bundles we got and just dumped the other ingredients until it looked good to me.*

asparagus

olive oil

balsamic vinegar

fresh squeezed lemon juice

salt

pepper

Directions:

Preheat oven to 450 degrees. Wash your asparagus and cut 1-1 1/2" off the bottom of the asparagus. Put the asparagus, olive oil, balsamic vinegar, lemon juice, salt and pepper in a Ziploc bag. Shake the bag until the asparagus is evenly coated. Put on a cookie sheet and cook in the oven for 7-10 minutes, turning the asparagus half way through the time. ENJOY!