Soup and Salad Please!!

Baked Potato Soup

Source: dinnertimeat.blogspot.com via Bernadete on Pinterest

2 potatoes
3 T. Butter
2 C. chopped white onion
2 T. all-purpose flour
4 C. chicken stock
2 C. water
1 1/2 C. instant mashed potato flakes
1 t. salt
3/4 t. pepper
1/2 t. basil
1/8 t. thyme
1 C. half & half
1/2 cup shredded cheddar cheese
1/2 lb. bacon cooked and chopped
2 green onions, chopped

Peel and dice potatoes and boil until almost tender. Drain, Meanwhile, cook bacon and chop onions. Melt butter in skillet and saute onion until tender. Mix one cup of water with 2 T. flour. Add this mixture to the butter/onions. Stir to blend well. It should thicken the mixture some.

Put drained potatoes, chicken stock, 1 cup water and onion mixture in crock pot. Add bacon, half & half, pepper, basil, salt, and potato flakes. Stir.

Cook on LOW for 6 hours or on HIGH for 3 hours. Serve with cheddar cheese and bacon on top and green onions if desired.

Source: dawnsdiversions.com via Bernadete on Pinterest

Cesar Salad Dressing

Romaine lettuce - torn into pieces
Croutons
Fresh Parmesan Cheese

Dressing:
5 garlic cloves - minced
4 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
4 tablespoons red wine vinegar
2 teaspoons mayonnaise
2 teaspoons mustard
1 teaspoon salt
1 teaspoon pepper
5 drops Tabasco
1 cup oil
1 cup Parmesan cheese
Shake all ingredients together in a jar. Pour over Romaine lettuce and Croutons and then add fresh Parmesan.

Family Dinner!

Tonight I had the honor of cooking for my Goddaughter and her family, here is what we served:

Pork Loin
Ingredients
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3.Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Strawberry and Spinach Salad


Baby Red Potato Salad

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Ranch Potatoes
Ingredients:

¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Instructions:
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Three Bean Salad
Ingredients
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Directions
1.Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Sweets:
Resess Peanut Butter cup Bites

Cake Balls

Southwestern Salad

Southwestern Salad from Taste of Home

Ingredients
1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups (8 ounces) shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Directions
In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing. Yield: 8-10 servings

Review:
This was great and everyne raved about it :) Simple to throw together and verstile! Will serve again!

24-hour chicken Fiesta Salad

24-hour chicken Fiesta Salad from Better Homes and Gardens

Today I am joining Mommy's Kitchen in Potluck Sunday! This is one of my favorite Salads! It is easy to prepare and tastes great to!

4 cups torn iceberg, Boston, or Bibb lettuce
1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
1/2 of a 15-ounce can black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
8 ounces chopped cooked chicken or turkey (about 1-1/2 cups)
2 small tomatoes, cut into thin wedges
1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
1/2 cup sliced pitted ripe olives (optional)
1 recipe Chile Dressing
3/4 cup crushed tortilla chips (optional)

Directions
1. Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings.

2. Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about

Review: I loved this recipe because it was prepared the night before and everyone raved! Yummy!

Chinese Napa Cabbage Salad

Chinese Napa Cabbage Salad from allrecipes

Ingredients
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

Crunch noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. '


Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.


Review: This was a big hit at a get together. I used a package of coleslaw mix instead of cutting the cabbage.

Strawberry Spinach Salad

from allrecipes
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Review: I am taking this to my Goddaughter Baptism get together. I have already prepared the salad dressing! I have had this at a graduation party and it is to die for yum!