Sometimes, we run out of ideas to making cold salads! That’s why I’m here! To give you all the ideas I have! This creamy corn salad is perfect! Check it out.
1 (15 ounce) cans of drained whole kernel corn.
1 medium seeded and diced tomato.
2 tbsps of chopped green onion.
⅓ cup of mayonnaise.
½ tsp of dried basil (optional).
Salt and pepper.
In a small bowl, mix all the ingredients together and season with the basil or any herb of your choice. I use cumin or dill weed.
Salt and pepper to taste and refrigerate covered until ready to serve!
Easy, peasy and creamy! The key to a successful creamy corn salad is herbs! Just use the herbs you like the most, and you will see how this creamy cold salad is a delight.
2 1/2 C pecans
1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening (I use butter flavored Crisco)
1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes
2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.
3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
4. Stir in 1/2 teaspoon vanilla.
5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.
8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.
1 yellow onion, chopped
2 carrots, cut into ½-circles
2 stalks celery, chopped
1 medium sweet potato, peeled and cut into ¾-inch pieces
4 garlic cloves, minced
1 ½ cups frozen green beans
¾ cup pearl barley
1 tsp paprika
1 tsp dried oregano
¾ tsp dried thyme
½ tsp salt
½ tsp ground pepper
1 (14 oz.) can petite diced tomatoes
6 cups low-sodium vegetable broth
2 cups water
¼ cup minced flat-leaf parsley
Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
Cook on LOW until the barley is tender, about 8 hours.
Stir in the parsley. Serve.
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles
Number of Servings: 18
1 box spice cake mix
1 (15-ounce) can pure pumpkin puree
Mix in 1/2 cup raisins or chopped nuts if desired.
Simply mix the pumpkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups.
Bake at 350 18-22 minutes or until a knife comes out clean
Servings Per Recipe: 18
Serving Size: 1 serving
Amount Per Serving
Total Fat 0.4 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 119.9 mg
Potassium 50.5 mg
Total Carbohydrate 24.4 g
Dietary Fiber 2.0 g
Sugars 13.3 g
Protein 2.9 g
4 boneless, skinless chicken breasts
2 eggs, beaten
1 cup crushed Ritz crackers or similar butter crackers
1/2 cup butter, cut into pieces
1/2 teaspoon garlic salt
pepper to taste
How to make it :
Preheat oven to 375 degrees F. Lightly spray a 9×13 baking dish with non-stick cooking spray.
Place crushed crackers in a medium size shallow bowl. Place eggs (beaten) in another separate medium size shallow bowl. Dip one chicken breast at a time in the eggs coating well, then dredge in the cracker crumbs, coating well on all sides. Place chicken breasts side-by-side in baking dish. *Top chicken evenly with pieces of butter.
Bake on middle rack of oven for 40 to 45 minutes or until chicken is ready and internal temperature has reached a safe minimum 165 degree F internal temperature.
Serve with your favorite veggies, rice, potatoes, salad and more. Enjoy!
– For the pie:
1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 inch) piecrust, unbaked (I used a frozen deep dish)
– For the topping: (optional)
1 cup whipping cream
2 Tablespoons sugar
Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.
1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)
Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.
Grease a bundt pan.
Pour into pan.
Bake for one hour.
When cake comes out of the oven…
Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Flip out of pan onto plate and serve.
“Easy-to-make-and-tastes-amazing fudge, but that’s a pretty long title so we just call it 3-Minute Fudge. It’s only 3 minutes to cook and 3 ingredients
1 can Sweetened Condensed milk (14 ounces)
2 cups (1 12 ounce bag) semi-sweet chocolate chips
1 teaspoon vanilla extract
Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.
2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)
How to make it
Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.
1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.