I'll share my recipe, if you'll share yours, September 20, 2011

12 years ago

Bacon Ranch Potato Salad

Allrecipes.com

"This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture."

Original Recipe Yield 8 servings

Ingredients

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 (1 ounce) package ranch dressing mix

1 1/4 cups cooked bacon, crumbled

1 1/2 cups shredded Cheddar cheese

2 bunches green onions, thinly sliced

Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.

Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

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Comments (5)

Marilyn Sue McClintock
12 years ago
Hoosier Bars

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar - divided use
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
2 large eggs, separated
1 teaspoon vanilla extract
2 cups (12 ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels - divided use
3/4 cup honey roasted peanuts - divided use
1. Preheat oven to 325F (160C). Grease 13 x 9-inch baking pan.
2. Combine flour and baking soda in small bowl. Beat 1/2 cup brown sugar, sugar and butter in a large mixing bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of greased 13 x 9-inch baking pan.
3. Beat egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining brown sugar until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.
4. Bake for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.
Makes 36 bars (3 dozen).

Sue
trixietx
12 years ago
Lettuce Tacos

1 T. oil
2 med. carrots, coursely chopped
1 lg. zucchini (7-8 inches long), cut into 1/4 " cubes
1 c. fresh corn kernels, cut from cob
1 lb. lean ground beaf
2 cloves garlic, minced
1 T. chili powder
1 t. ground cumin
1 c. thinly sliced green onions ( including tops)
1 (6 oz.) can spicy V-8
Salt
Shredded jack cheese

Brown ground beef, garlic and onions and drain. Add carrots, zucchini,
corn, chili powder and cumin and cook until vegetables are almost done.
Salt and serve on lettuce leaves or flour tortillas with cheese.
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ESCALLOPED CHICKEN Cook chicken until it falls from bones, along with 1 carrot, 1 stalk celery and 1 small onion. 1 c. milk 4 c. chicken broth 1/2 c. butter 3/4 c. flour Dash of nutmeg 1/8 tsp. celery salt 1/16 tsp. sage 5 c. cut up chicken 2 c. fine bread crumbs Heat milk and broth. Blend butter, flour and seasoning. Blend into hot liquid and cook until smooth. Into greased baking dish, place a layer of chicken, layer of cream gravy, layer of bread crumbs, until dish is full. It is best to use a shallow dish. Bake 25 to 30 minutes at 350 degrees. 6 pounds of chicken serves 12. Sue
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That sounds easy and good (especially with ice cream on top), Jasdip. I copied this recipe because I love dates, especially around holiday time. HOMEMADE LARABARS (Foodie with Family Blog) 4 cups whole, pitted dates (moist ones work best) 2 cups raw or toasted whole shelled almonds 1 cup chocolate chips or chopped dark chocolate 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary) Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped. Pour the chocolately nuts into a large mixing bowl and set aside. Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan. Repeat with the remaining dates, chocolatey nuts and nut butter. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth. Refrigerate for at least 2 hours before moving onto the slicing. To slice: Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board. Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.
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Jasdip
12 years ago
Bacon-Cheese Stuffed Large Shells (Taste of Home)

This recipe is for using them as a main course, but I think because they are so rich they'd be good as a side with a pork chop, chicken, etc.

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 package (8 ounces) Cream Cheese (softened or cubed), softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
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1/2 cup chicken broth
1/2 cup milk
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1-1/2 cups shredded part-skim mozzarella cheese

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12 years ago
SLOPPY JOES (FoodieCrush)

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12 years ago
good good good

Caramel Apple Cocktail

6 servings
1 tablespoon cinnamon sugar
1 lemon wedge
1 1/2 cups apple cider
6 tablespoons butterscotch schnapps
1 (750 ml) bottle sparkling wine, chilled
6 maraschino cherries

Spread cinnamon sugar onto a small plate or saucer. Run the lemon wedge along the rim of 6 champagne glasses, then dip the rims into the cinnamon sugar.
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I'll share my recipe, if you'll share yours, September 20, 2011

Comments (5)

Marilyn Sue McClintock

trixietx

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Jasdip

patti43

glenda_al

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