Thursday, October 28, 2010
Wednesday, October 27, 2010
1/4 teaspoon garlic powder
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
1.Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
2.Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3.In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
Tuesday, October 26, 2010
1/2 cup diced celery
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
1.In a large pot over medium heat, boil chicken breast in water to make broth. I usually season with salt and pepper and garlic.
3.Stir broth, shredded chicken, rice, celery, carrots, and garlic into cream mixture. Cook over medium heat veggies are soft, about 20 minutes. If it is to thick add more broth, if it is too runny and more flour.
Wednesday, October 6, 2010
2 – 8 oz packages cream cheese (softened)
¾ cup of sugar
1 tsp vanilla
1 tbls lemon juice
24 vanilla wafers
1 21oz can cherry pie filling
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pan with paper baking cups and place vanilla wafer in each. Fill the cups 2/3 full with cream cheese mixture. Bake at 375 for 15 to 20 minutes or until set. Top each with pie filling, Chill and Enjoy.