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Written by Tanya Coggin
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Saturday, 20 December 2008 20:48 |
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Asian Noodle Salad
2 pkg. dry ramen noodles, crushed (save seasoning packets for dressing)
¾ cup sunflower seeds
1 bunch of green onions, finely chopped
1 pkg. cole slaw mix
Combine noodles, seeds, onions, and slaw mix in bowl.
Dressing:
½ cup light oil
1/3 cup sugar
½ cup vinegar
2 packets of ramen seasoning
Mix well and pour over salad. Toss well. Enjoy!
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Written by Tanya Coggin
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Thursday, 16 October 2008 16:13 |
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Yummy fall treat! Enjoy!
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Last Updated on Sunday, 23 November 2008 16:04 |
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Written by Michele Wensell
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Thursday, 22 May 2008 15:39 |
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Ingredients 2 Granny Smith apples 2 cans crescent rolls 2 sticks of butter (no one said this was a healthy recipe ) 1 1/2 cup sugar 1 tsp vanilla lots of cinnamon 4 - 6 oz. Mountain Dew Peel and core apples. cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. You want it to be grainy. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with vanilla ice cream. Don't forget to spoon some of the sweet sauce from the pan over the apples! This is one of those "to die for" comfort foods you have on an occasion!
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Last Updated on Friday, 23 May 2008 04:26 |
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Written by Tanya Coggin
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Sunday, 18 May 2008 10:44 |
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Vegetable Pasta Salad
1 – 1 ½ cups dry orzo pasta (I used tri-color)
1 half red bell pepper, diced
1 red onion, diced
3 zucchini, diced
Handful of chopped asparagus
(or your favorite veggie combination, a good sized pan full)
½ bottle of vinaigrette dressing (I use Newman’s Own Reduced Fat Balsamic Vinaigrette)
1 container crumbled feta
1 sm. can drained chickpeas
Salt and pepper to taste
Cook and drain pasta. Pan saute (or oven roast) vegetables in olive oil, until tender. Toss with cooked drained pasta. Allow to cool a bit in fridge. Add chickpeas, dressing and feta. Toss together and add salt and pepper to taste.
Enjoy!
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Last Updated on Sunday, 18 May 2008 17:29 |
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Written by Ashley Simpson
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Wednesday, 23 April 2008 10:33 |
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ZESTY CARROTS (I can't take credit for this recipe. Polly Bowers gave it to me:-))
INGREDIENTS: 6-8 carrots 1/4 cup carrot liquid 2 tsp. minced onions (optional) 2 tsp. horseradish 1/2 Cup Mayonaise 1/2 tsp. salt 1/2 tsp. pepper Clean carrots, cut in half. Cook until tender and save liquid. Now cut carrots in quarter size. They are easier to cut once cooked. Place carrots in a small baking dish. Mix the rest of the ingredients with a wire wisk and pour over carrots. Sprinkle with bread crumbs and dot with butter. Bake at 350 for 20-30 minutes!
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