Wednesday, October 19, 2016

Cranberry Apple Waldorf Slaw Salad

Cranberry Apple Waldorf Slaw Salad


INGREDIENTS
SERVINGS 6
2 apples, thinly sliced
2 cups bagged coleslaw mix
2 stalks of peeled and chopped celery (opt)
1⁄2 medium onion, thinly sliced (I omit)
1⁄4 cup dried cranberries
1⁄4 cup walnuts, toasted (I would rather use Almonds or Pecans)
1 sm pkg sunflower Seeds4 tablespoons lemon juice, separated, about 1/2 a lemon
1⁄2 cup sour cream
1⁄4 cup mayonnaise or 1⁄4 cup Miracle Whip  (I prefer Mayo)
2 -3 tablespoons sugar
1⁄2 teaspoon salt
1 pinch pepper

DIRECTIONS
Thinly slice the apples into a small bowl.  (I use diced apples)
Stir in two tablespoons of lemon juice onto the apple.  (I haven't used the lemon juice as I cut the apples and stir them into the mayo so quickly they don't get brown.)
In a large bowl, combine the coleslaw, onion, celery, cranberries,sunflower seeds and walnuts.
Stir in the apples.
In another small bowl, combine sour cream, mayo, sugar, salt, pepper, and remaining lemon juice.
Poor the wet ingredients onto the coleslaw mix and combine.
Serve chilled.
This one can be made ahead and is really great when it has several hours to allow flavors to blend.

Wednesday, October 12, 2016

Quick Mexican Rice


Quick Mexican Rice


2 Tbsp butter
1-1/2 cups long grain cooking rice, uncooked
2-1/2 cups chicken broth
1 (10oz) can Rotel diced tomatoes and green chiles
3 cloves Garlic, Minced
Half and onion minced
1 teaspoon Cumin (more To Taste) (sometimes I just use my homemade Taco Seasoning)

1 tsp chili powder (opt)
1/2 tsp paprika (opt)
*NOTE:  My changes are in red
In a large saucepan, melt butter (I also like to use Coconut Oil) over medium-high heat.
Add rice and cook for 2 to 3 minutes.
Add remaining ingredients, bring to a boil.
Cover and reduce heat to simmer.
Cook for approximately 20 minutes.

Found at http://www.plainchicken.com/2016/10/quick-mexican-rice.html

Taco Mac Casserole

Taco Mac Casserole
























A dinner casserole recipe using taco meat, boxed macaroni and cheese, salsa, sour cream, and cheddar.

Prep time: 00:10, Cook time: 00:20, Total time: 00:30
Yield: 6 servings

Ingredients:
1 lb ground beef
1 packet taco seasoning
3/4 cup water
7.25 oz box macaroni and cheese
4 tablespoons butter
1/3 cup milk
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup salsa
Instructions:

Brown ground beef in skillet, drain grease.
Add taco seasoning and water and simmer until most liquid is absorbed.
Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. 
Stir in sour cream to the macaroni and cheese.
Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. 
Top with meat and sprinkle 1/2 cup shredded cheese. 
Add second half of macaroni and cheese.
Cover and bake at 400 for 15 minutes.
Remove foil and spread salsa over top. 
Sprinkle remaining 1/2 cup shredded cheese over salsa. 
Bake an additional 5 minutes or until cheese is melted.

Found at:  http://www.mostlyhomemademom.com/2011/08/taco-mac-casserole.html