Broccoli Salad

2 bunches of broccoli chopped
1cup crazins
1 medium red onion, chopped
1/2 cup Sunflour seeds
3/4 lb. bacon, fried and crumbled
1 Cup Mayo
2 Tbsp. Apple cider vinegar
1/4 cup Sugar

1. Mix Broccoli, crazins, onion, seeds, and bacon together.
2. Combine Mayo, vinegar, and sugar in a separate bowl.
3. Pour sauce mixture over broccoli mixrute.
4. Refrigerate at least 1 hour before serving.

Cranberry Salsa

INGREDIENTS
· 1 (12 ounce) bag cranberries, fresh

· 1 bunch cilantro, remove stems

· 1 bunch green onions, cut into 3 inch lengths

· 1 jalapeno pepper seeded and minced.

· 2 limes, juiced

· 3/4 cup white sugar

· 1 pinch salt or to taste

DIRECTIONS
1. Combine cranberries, cilantro, green onions, jalapeno pepper, limejuice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

This is the perfect time to make this!!!
Thanks to Sterling and Regina Skouso.

Creamy Chicken Italiano

1. Add all into crock pot. Cook 4-6 hours, till veggies are soft.

3-5 potatoes, peeled and chopped
3 Carrots, peeled and chopped
1 onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
6-8 cups chicken stock
1tsp. Oregano, dried
1 tsp. basil, dried
1/4 tsp marjoram, dried

2. Add following ingredients last hour and a half....

2-4 Cups Chopped Roastisary chicken (preferably breast)
1 can evaporated milk
salt & pepper to taste
Thicken if desired... with flour mixture or cornstarch.
( I use soy milk for the base because that is what we drink.)

3. Just before Serving add finely chopped spinach and stir.
4. Garnish with fresh diced tomatoes and Parmesan.


We served it with a spring leaf salad and a pau de queso... Brazilian cheese bread. It was soul food and quite delish!

Note: I add more veggies if I am in the mood and I always start with 6 cups stock then add more if needed. Enjoy!

Enchilada De Vicky

1 can Cream Mushroom soup
1 can mild enchilada sauce (red)
1 can chopped green Chile
1 pkg. powdered enchilada mix
1 can Black Beans (don't drain)
3 Cups shredded Beef (canned, bottled, or leftover from roast)
1/2 to 1 cup dried tomatoes

1. Cook all ingredients in crock pot at least 3 hours.
2. Use slotted spoon and load tortillas. Add cheese. (only fold as an enchilada... not a burrito)
3. Pour remaining sauce. Top with cheese.

Bake @ 300Degrees for 35 min.
Let cool 10 minutes then serve with sour cream.
Serve with rice and beans, or corn and always a crispy green salad.


This is so yummy and all from food storage. You can home make the tortillas. I used 1/2 cup fresh diced tomatoes because I didn't have dried. I also used a bottle of beef and a bottle of pork and it tasted fine. It is delish so try it tonight... I have another dinner to add to my food storage list.

Lunch in a Bowl

I don't know about the rest of you, but it seems like almost daily at about 3 o'clock my tummy starts to growl. I think to myself did I eat lunch between dropping off kids, laundry, cleaning bathrooms, ect. ect. Most often I haven't had anything since that half a piece of toast I managed to sneak in before dropping kids off at the bus stop. So I have a new goal. I need to make time for myself to eat. I love food so why not. Here is what I had for lunch today. Quick and easy and so delish!

1 can of White Albacore Tuna (drained)

1/2 diced Avocado

1 small diced tomato

a handful of Cilantro Leaves

1 juiced Lime

1 teaspoon of Mayo

salt and pepper to taste

After eating I even thought a dash of Cumin would be good too.

I added a few whole wheat crackers on the side.

Enjoy!

Eerie Eyeball Cookies

Ingredients:

1/2 cup shortening 3/4 cup creamy peanut butter or crunchy

1/3 cup granulated sugar 1/3 cup packed light brown sugar

1 egg 2 tbsp. milk

1 tsp. Vanilla extract 1 1/2 cups all purpose flour

1 tsp. baking soda 1/2 tsp. salt

Granulated sugar About 1 cup vanilla frosting

Red and black decorator frosting in tubes

Whoppers malted milk balls

Directions:

1. Heat oven to 375 F. Beat shortneing and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soada and salt; gradually beat into peanut butter mixture.

2. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.

4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frosting to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.

I love these cookies! They are really easy to make and are so fun. I first made them in 2005 and have always gotten a great reaction from people when they receive them. They are from Hershey'skitchens.com I did leave out their branding of peanut butter etc. Happy Halloween and Enjoy!

Some Recipes that I Have Been Needing To Share

Spinach Chicken Pasta

1-2 T. olive oil 1/2 C. chicken broth
Black pepper to taste 3 c. raw spinach, chopped
1/2 tsp. salt 1 (15 oz) can sliced olives
4-6 chicken breasts 1 c. tomato basil feta cheese
3 garlic cloves, minced 1 lb. farfalle pasta, cooked and drained
3 tomatoes, diced Parmesan to sprinkle on top
2 tsp. oregano

Brown chicken in oil and salt. Cut into cubes. Add garlic. Stir-fry 1 minute. Add spices, tomato and broth and simmer until chicken is cooked through. Add spinach. Cook 3-5 minutes until wilted. Toss all in big pasta bowl. Serve hot. Sprinkle with Parmesan cheese. Serves 6-8.

Pronto Vegetarian Peppers

2 large bell peppers (red or green or...both!) halved lengthwise
1 c. canned stewed tomatoes diced
1/3 c. brown rice (already made)
1 can of lower sodium kidney beans rinsed and drained
1/2 c. yellow corn, canned, frozen, whatever
2 green onions thinly sliced
1/8 tsp. crusehd red pepper flakes
1/2 c. shredded part-skim mozzarella cheese

Mix all ingredients together, except for onion (if you want to garnish with, cheese and bell peppers). Spoon this mixture into the bell peppers in equal portions. Sprinkle mozzarella cheese on top of filling and bake at 350 for about 25 minutes.

LUCHOW'S GERMAN POTATO SALAD...SINFUL!

This one came from some guy at Heath's work and is enjoyed on "Dog Day" kind of like pizza day at Heath's work. They eat hot dogs, sauerkraut and these potatoes.

1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium-size onion diced
1/2 c. vinegar ( I recommend apple cider NOT distilled...unless you want to clean your teeth with it!)
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten

Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4 inch slices. Cook bacon in hot pan utnil crisp. Add onion; stir and cook until trasnparent. Add vegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potates. Serves 2-4.

After I posted this I realized that Bryndee only does one recipe at a time. So, sorry if this is confusing!