Southwest Salad

3 cups cooked brown rice

15 oz can black beans, rinsed and drained

15 oz can kidney beans, rinsed and drained

12 oz can Mexican corn, drained

1 green onion, diced

1 cup minced cilantro

½ cup vinegar

4 Tbsp olive oil

1 pkg dry chili seasoning mix

Combine all ingredients in a large bowl.   Mix well.

Chill for an hour before serving.

-Jade Jones

Snickers Salad

6 green apples, cut in small pieces

6 snickers bars, chopped

8 oz bar cream cheese, softened so it’s at room temperature

1 small box vanilla pudding mix

1 large container cool whip

Mix together cream cheese, pudding mix until smooth. Mix in cool whip. Stir in apples. Mix in snickers JUST BEFORE serving.

-Jackie S.

Poppy Seed Salad Dressing

6 T. oil
1 T. red onion
1 T. mustard
1/2 t. salt
3 T. sugar
1/4 C. red wine vinegar
2-3 T. poppy seeds

Directions:
1. Blend all ingredients together well.
2. Chill well before serving.
3. Serve on a salad with romaine, diced apple, grapes, diced red pepper, cubed mozzarella cheese, and dried cranberries.

Yield: Dressing for 1 large salad.
 

-Taralee Cooper

Potato Salad

1/3 Cup Italian Salad Dressing

7 medium potatoes, cooked in jackets, peeled, sliced or diced (6 cups)

¾ Cup sliced celery

1/3 Cup sliced green onion

4 hard-cooked Eggs

1 cup mayonnaise

½ cup sour cream

1 ½ tsp prepared horseradish mustard (regular mustard works as well)

Pour Italian dressing over warm potatoes; chill 2 hours.  Add celery and onion.  Chop egg whites; add.  Sieve yolks; mix with mayonnaise, sour cream and mustard; fold into salad.  Add salt to taste.  Chill 2 hours.  Makes 8 servings

-Brittany Gilson

Pasta Salad

Tri-colored spiral pasta

2 c. cherry tomatoes, whole

2 small jars artichoke hearts, halved

3.8 oz. can sliced black olives, drained

½ med. red pepper, cut into ½ inch pieces

½ med. green pepper, cut into ½ inch pieces

2 c. broccoli florets, cut into bite size

1 c. celery, coarsely chopped

8 oz. mozzarella cheese, cubed

dressing for pasta salad

Put all salad ingredients into large bowl.  Add dressing (*recipe follows), mix well.  Best served next day.

Add 4 leftover BBQ chicken breasts to salad, cut into bite size pieces, for a complete meal.

*Dressing for Pasta Salad

1⅓ c. olive oil

¼ c. red wine vinegar

¼ c. apple cider vinegar

⅓ c. lemon juice

⅓ c. sugar

2 tsp. chopped basil

¼ tsp. coarsely ground black pepper

½ tsp. salt

½ tsp. lemon pepper

1 tsp. granulated garlic

-Jade Jones

Pasta Chicken Salad

6 cups cooked chicken, cubed

1pkg. bow tie pasta-cooked and drained

Sliced green onions

16 oz. Kraft coleslaw dressing

2 cups mayonnaise

Salt and Pepper to taste

1 lb. grapes, halved

1 cup chopped celery

1 20oz. can pineapple tidbits, drained

4 small apples

Combine chicken, pasta, green onions, coleslaw dressing, mayo, salt & pepper and chill.

Just before serving, add the remaining ingredients. Makes about 20 servings.

-Jackie S.

Oriental Chicken Salad

2 bags coleslaw
1 bag spring mix lettuce
2 chopped tomatoes
1 chopped yellow pepper
1 chopped red pepper
1 handful sugar snap peas - leave whole, just cut the ends off
1 cup slivered almonds
2 pkg. oriental top ramen
8 pieces of teriyaki chicken (Costco sells a big bag of pre-cooked teriyaki chicken breasts...just thaw and cut)

Dressing:
1/2 cup red wine vinegar
1 cup canola oil
1 cup sugar
1tsp. salt
2 oriental seasoning packets

Warm on the stove till disolved.  Pour onto salad just before serving.  Break top ramen noodles and add to salad just before serving.

-Shari Engelhardt

Greek Couscous Salad

5 cups couscous, cooked according to package directions

6 tsp olive oil, divided

1 medium sized red onion, finely chopped

½ cup minced fresh parsley

1/3 cup cider vinegar

1 ½ tsp dried oregano

1 tsp salt

1 tsp sugar

1/8 tsp pepper

1 large tomato, chopped

1 large red pepper, chopped

1 medium sized cucumber, peeled, seeded, and chopped

½ cup black olives, sliced and drained, optional

½ cup crumbled feta cheese

In a bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper, and oil.  Pour over couscous and toss to coat.

Cover and refrigerate 2-24 hours.

Just before serving, gently stir in tomato, red pepper, cucumber, olives, and cheese.

-Jade Jones

Granny’s One Cup Salad

1 cup mini marshmallows

1 cup finely grated sweetened coconut

1 cup pineapple tidbits, drained

1 cup mandarin oranges, drained

1 cup sour cream

Mix all the ingredients together and chill for at least 4-6 hours for the flavors to combine.

This is called one cup salad because everything in a 1:1 ratio. You can double, triple, etc. the recipe very easily this way.

-Jackie S.

Greek Salad

2 C. tomatoes seeded and chopped
2 C. sliced cucumbers

1 large red pepper diced
1/4 C diced red onion
 3 T. parsley
 3 T. extra virgin olive oil
 1 1/2 T. red wine vinegar
 1/2 t. dried oregano
 1/4 C. feta cheese
 Salt and pepper to taste

Directions:
1. Combine tomatoes, cucumbers, red peppers, onion, and parsley in a medium bowl.
2. Combine oil, vinegar, oregano in a small bowl. Pour over salad mixture.
3. Sprinkle feta and stir.
4. Refrigerate until serving.

-Taralee Cooper

Creamy Dill Pasta Salad

3 cups uncooked tri-color spiral pasta

6 oz can black olives, halved and drained

½ cup red pepper, chopped

½ cup green pepper, chopped

½ cup onions, chopped

1 Tbsp dill weed

Dressing:

¾ cup mayonnaise

2 Tbsp prepared mustard

¼ cup vinegar

1/3 cup sugar

Cook pasta according to package directions, being careful not to overcook.  Drain well.  Place in large mixing bowl.

Add vegetables and dill weed and toss.  In a mixing bowl, combine mayonnaise, mustard, vinegar, and sugar.

Pour over pasta and vegetables and stir to coat.  Chill and serve.

-Jade Jones

Chopped Antipasto Salad

2 pepporcini peppers

4 C. romaine lettuce

1. plum tomato, seeded and finely diced

2 ounces sliced provolone cheese, cut into thin strips

2 ounces thinly sliced salami, cut into thin strips

2 tsp. olive oil

2 tsp. red-wine vinegar

1 tsp. dijon mustard

salt and pepper

In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.

-Jackie S.

Chinese Chicken Salad

head of lettuce

green onion

¼- ½ c. peanuts

¼- ½ c. cilantro

bean/rice threads or Top Ramen noodles

chicken

Boil chicken, drain.  Cut chicken into small pieces.

Shred lettuce.

Slice onion into small pieces.

Chop peanuts.

Chop cilantro into small pieces.

Crunch dry noodles.

Mix together.

Dressing:

1 Tbsp. dry mustard

2 Tbsp. sugar

2 tsp. soy sauce

1 Tbsp. sesame oil

¼ c. vegetable oil

3 Tbsp. rice vinegar

Stir ingredients together. 

Will separate so may be necessary to mix again before pouring over salad.

-Nicole Bergmann

Cauliflower Salad

1 head lettuce torn into fork size pieces

1 head cauliflower cut into very small flowerets

½ tsp dry mustard

1 onion chopped fine

½ c grated parmesan cheese

1 lb bacon

½ c sugar

1 ½ c mayonnaise

2 tsp. lemon juice

Cut bacon into ½ inch strips and fry until crisp & drain. Layer other ingredients as listed in a large salad bowl: lettuce, cauliflower, dry mustard, onion, cheese, bacon, sugar. Thin mayo with the lemon juice and spread over top of salad. Cover and refrigerate over night. Toss just before serving.

I know this may sound a little funny but it tastes great!

-Jackie S.

Broccoli Salad II

1 head broccoli

1/2 cup chopped red onion

1 cup mayonnaise

2 tablespoons white vinegar or red wine vinegar

1/4 cup sugar

1/2 cup halved cherry tomatoes

Salt and freshly ground black pepper

*Optional additions: 6 to 8 slices cooked bacon, crumbled; 1/2 c sunflower seeds; 1/2 cup raisins; 8 ounces sharp Cheddar, cut into very small chunks; 1/4 c almonds; 1/2 c seedless grapes, halved; 3/4 c celery, chopped

Cut the broccoli into flowerets and the stem into bite-size pieces. Place in a large bowl. Add onion, tomato, and any other additions. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Best if prepared and chilled a few hours before serving. 

-Rachel Sommerfeldt

Broccoli Salad

1 bunch fresh broccoli, washed, drained, broken into flowerettes

1/2 c. chopped red onion
1 lb. bacon, fried crisp, drained and crumbled
1/2 c. hulled sunflower seeds
1/2 c. raisins (I prefer crasins)

DRESSING:

3/4 c. mayonnaise
1/4 c. sugar
2 tbsp. vinegar

Combine salad ingredients together in large mixing bowl. Set aside.

Combine dressing ingredients together thoroughly. Pour dressing over salad ingredients; stir to blend. Serve chilled. Refrigerate leftovers. Yield: 12 servings.

-Jessi Nelson

BLT Salad

INGREDIENTS

6 C. torn mixed salad greens

16 cherry tomatoes, halved

12 bacon strips, cooked and crumbled

1 avocado, diced

1/2 C. shredded Monterey Jack cheese

1/2 C. ranch dressing (recipe follows)

1/4 C. croutons

salt and pepper to taste

Ranch Dressing

3/4 C. buttermilk

3/4 C. sour cream

2 Tbsp. cider vinegar

2 small garlic cloves, finely pressed or 1 Tbsp. prepared garlic

1 Tbsp. italian seasoning

salt and pepper to taste

DIRECTIONS

1.In a salad bowl, toss the greens, tomatoes, bacon, avocado and cheese.

2. In a medium bowl, whisk together buttermilk, sour cream, and vinegar; stir in garlic and seasoning. Season with salt and pepper.

- Jackie S.

Almond, Strawberry & Spinach Salad

INGREDIENTS

Spinach

Sliced strawberries

Sliced almonds

(All in desired amounts.)

DIRECTIONS

Dressing: Equal parts vegetable oil, redwine vinegar, and sugar.  Mix well to combine.  Add poppy or sesame seeds (about 1tsp -1tbl...depends on how much dressing you make).  

-Amanda Clark

Fabric flower templates

Here are links to tutorials on how to make the fabric flowers I demonstrated at the baby fair.  Sorry it took so long.

http://heatherbailey.typepad.com/photos/how_to_make_a_yoyo/index.html

http://blairpeter.typepad.com/weblog/2006/03/fabric_flowers.html

This one I didn't show but it's also a really fun easy one.

http://hopestudios.blogspot.com/2009/03/spring-bouquet-ribbon-flowers-two-ways.html

Jade

Roasted Garlic Potatoes

INGREDIENTS

1½  pounds small yellow, red, or white potatoes (I prefer yellow)

¼ Tbsp. olive oil

1 tsp. salt

1½  tsp. freshly ground black pepper

1 Tbsp. McCormick Roasted Garlic Seasoning

DIRECTIONS

-Preheat the oven to 400 degrees F.

-Cut the potatoes in quarters or a little larger than bite size and place in a bowl with the olive oil, salt, pepper, and garlic seasoning; toss until the potatoes are well coated.

-Transfer the potatoes to a sheet pan and spread out into 1 layer.

-Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

-Flip twice with a spatula during cooking in order to ensure even browning.

-Remove the potatoes from the oven, toss again and season to taste, and serve hot.

*This can also be done in the broiler if you need a quicker method– just reduce the cooking time.

-Jackie S. 

Roasted Brussels Sprouts

INGREDIENTS

2 pints brussels sprouts, trimmed and halved

2 Tbsp. olive oil

Salt & Pepper to taste

DIRECTIONS

-Preheat oven to 425F.

-Wash the sprouts thoroughly and trim the bottoms down and remove any yucky outer leaves. Cut in half lengthwise from top to bottom.

-Toss with olive oil and salt and pepper (less is more right now because you can always add more at the end of cooking).

–Roast on a sheet pan, tossing occasionally, until sprouts are tender and caramelized - 25 to 30 minutes

This can also be done in the broiler if you need a quicker method – just reduce the cooking time. Makes 4 Servings.

-Jackie S.

Potato Salad

INGREDIENTS

Dry Ingredients:

• 6 medium potatoes
• 1 small onion, finely chopped
• 1 cup celery, chopped
• 3 tbsp dill pickles chopped
• 1/2 teaspoon salt
• 1/4 tsp celery salt
• 1/4 tsp garlic salt
• dash pepper
• 6 hard-cooked eggs, diced

Wet Ingredients:

• 1/4 cup white sugar
• 1/4 cup vinegar
• 1 tablespoon prepared yellow mustard
• 1 cup mayonnaise

DIRECTIONS

Cook potatoes and cut into bite size pieces.

Mix with all other dry ingredients.

In a separate bowl, mix the wet ingredients: sugar, vinegar, mustard, and mayonnaise before adding to the salad.

-Rachel Sommerfeldt

German-Style Potato Salad

INGREDIENTS

(From Better, Homes, and Gardens cookbook)

1 ¼ lbs red or white potatoes (about 4 medium)

¼ tsp salt

4 slices bacon

½ cup chopped onion (1 medium)

1 Tbsp all-purpose flour

1 Tbsp sugar

½ tsp salt

½ tsp celery seeds

½ tsp dry mustard

1/8 to ¼ tsp black pepper

2/3 cup water

¼ cup vinegar

DIRECTIONS

-In a medium saucepan place potatoes, the ¼ tsp salt, and enough water to cover.  Bring to boiling; reduce heat.  Simmer, covered, 20 to 25 minutes or until just tender.  Drain well; cool slightly.  Halve, peel, and cut potatoes into ¼ inch slices.  Set aside.

-For dressing, in a large skillet cook bacon over medium heat until crisp.  Remove bacon, reserving 2 Tbsp drippings in skillet.  Drain bacon on paper towels.  Crumble the bacon and set aside.

-Add onion to the reserved drippings.  Cook over medium heat until tender.  Stir in flour, sugar, the ½ tsp salt, the celery seeds, dry mustard, and pepper.  Stir in the 2/3 cup water and the vinegar.  Cook and stir until thickened and bubbly.  Gently stir in the potato and bacon.  Cook, stirring gently, for 1 to 2 minutes more or until heated through.  Transfer to a serving bowl.  If desired sprinkle with parsley.

-This dish is traditionally served warm but is good cold too.

-Jade Jones

Garden Stuffed Baked Potatoes

INGREDIENTS

4 russet potatoes

2 Tbsp butter

1 small onion, chopped

1 package frozen chopped broccoli, thawed and drained

½ cup ranch salad dressing

¾ cup mozzarella cheese

1 Tbsp vegetable oil

2 tsp dried parsley

Salt and pepper

DIRECTIONS

-Preheat oven to 425 degrees.  Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes.  Slice off potato tops.  Scoop out pulp, keeping skins intact.  Mash pulp in a medium bowl.

-Heat a small skillet over medium heat; add butter. 

-Add onion and sauté until tender, about 5 minutes. 

-Add onion, broccoli, salad dressing and cheese to potato pulp; mix well.

-Brush outside of potato skin shells with oil.  (This helps them absorb more heat and allows the potatoes to cook more quickly reducing the cooking time by a few minutes.    It also makes the skins crisp and nicely brown).

-Spoon potato mixture into shells, dividing evenly.  Place on a baking sheet.  Bake potatoes until heated through, about 15 minutes. 

-Sprinkle with parsley; salt and pepper to taste.

-Jade Jones

El Torito Sweet Corn

INGREDIENTS

1/4  Cup  Butter

2 Tbsp. Shortening

1/2  Cup Masa Harina*

3 Tbsp. Cold Water

10 oz Frozen Corn

3 Tbsp. Cornmeal

1/4  Cup Sugar

2 Tbsp. Whipping Cream

¼ tsp.  Baking Powder

¼ tsp. Salt

DIRECTIONS

-Whip butter and shortening in mixing bowl until creamy. Add masa harina gradually and mix thoroughly. Add water gradually.

-Chop or blend corn kernels until coarsely chopped. Stir into masa mixture.

-Mix cornmeal, sugar, whipping cream, baking powder, and salt in large bowl.

-Add butter mixture and mix until well combined.

-Pour mixture in to a 8x8 pam sprayed baking dish. Cover with foil and bake at 350F for 40-50 minutes, or until cake is firm.

-Allow to stand at room temp for 15 min before serving. We serve it with an ice cream scoop but you could just spoon it out. It should be too loose to cut into slices.

*Masa harina comes in a bag like flour and can be found with the flour in most supermarkets.  It's the flour to use for corn tortillas.

- Jackie S.