Libby's Strawberry Salad & Poppy Seed Dressing

Oh man. This salad is amazing. I already have a different strawberry salad recipe on the blog (which is also good), but here is the difference:
I'm pretty sure I just heard angels singing. This dressing is super duper good. It could be used for a variety of salads, not just strawberry salad. Trust me. This dressing recipe is a keeper. :) I give my husband's cousin Callie (The On Call Cook) full credit here. Go check out her blog for the most amazing recipes. Seriously. Her blog is way better than mine :)

www.oncallcook.blogspot.com (I can't figure out how to make this a link because I'm cool like that so........just copy and paste).

Libby's Strawberry Salad
Source: Libby Coombs, a sweet old lady Callie knew from church

1 head of Romaine lettuce, torn into pieces (I used spinach)
1/2 red onion, diced (I didn't have red onion on hand when I made it)
1 1/2 c sliced strawberries (use more if you'd like)
1/2 c slivered honey roasted almonds

dressing:
3/4 c mayonnaise
1/3 c sugar
2 T milk
1 T cider vinegar
Optional: (I added 1/2 TBS Poppy Seeds, but you could add less or leave them out completely as Libby did.)

Combine all the salad ingredients in a bowl.

Whisk all the dressing ingredients together in a bowl. I let mine sit in the fridge for about 15 minutes in the hopes that the sugar would dissolve to avoid the graininess, and it wasn't grainy at all. Score!

Pour about 1/4 c dressing on the salad at a time and toss to combine. Add more dressing until you've reached a dressingy-ness that you like.

Serve immediately.

Rice Crispie Treats Varieties

Regular Rice Crispie Treats

3 TBS butter

1 10.5 oz bag mini marshmellows

6 C rice crispie cereal

1. Melt butter and marshmellows in a large pan over low/medium heat.

2. When above mixture is all melted, add rice crispies and stir carefully with a wooden spoon.

3. When thoroughly mixed, press mixture into a greased 9X13 inch pan with greased fingers.

4. Cut and serve.

One of my mom's classics!

Chocolate Peanut Butter Rice Crispie Treats (see top pictures)

1 package semi-sweet chocolate chips

1 package butterscotch chips

1 C smooth peanut butter

6 C rice crispie cereal

1. Melt butterscotch chips and peanut butter in a large pan over low/medium heat.

2. When above mixture is all melted, add rice crispies and stir carefully with a wooden spoon or spatula.

3. When thoroughly mixed, press mixture into a greased 9X13 inch pan.

4. Place pan in the fridge until it is firm, about 10 minutes.

5. Melt chocolate chips in the microwave and spread over firm treats. Place back in fridge until chocolate layer is firm.

6. Cut and serve.

Goolash

So, this is one of those recipes I grew up LOVING. I think we all have those food items when we are a kid. My other favs as a wee munchkin included the marshmallow peeps and all kinds of foods that now remind me of nothing that resembles actual food. Well, call it a pregnancy craving if you will, but this recipe is super simple and good-but again, I grew up with it so I love it. My husband thinks its alright, but he doesn't rave over it. I don't blame him-I don't rave over his favorite kid meal-tuna on toast.

Goolosh
My Mama Joyce

INGREDIENTS:
Makes enough for a 9x13 pan.

1 lb ground beef (use real ground beef, not ground turkey)
1 onion, diced
1 can Cambell’s Tomato Soup (not generic brand)
1 small bag frozen corn
1 8 oz block cheddar cheese
12 oz package elbow macaroni (can use whole wheat)

DIRECTIONS:

1. Cook elbow macaroni according to package directions. Set aside.

2. Fry ground beef and onion together.

3. Combine all ingredients together adding the elbow macaroni last.

4. Cover and heat in 350 degree oven until cheese is melted and hot.

Strawberry Spinach Salad

Here is another recipe we had at the baby shower. My friend Jamie made it and it turned out awesome. Strawberry Spinach Salad. Its incredible. Just trust me on this one :) Its sweet, but so good. The strawberries go perfect with the dressing. Its a perfect summer salad or something to have at a party/babyshower.



I got the recipe from my friend Cooking With Mandy. Her blog is really good so check it out. Since Mandy has used my pot pie recipe on her blog, I'm really hoping she is cool with me putting her recipe on my blog. :)


Strawberry Spinach Salad
1 (10 oz) bag of spinach
1 package of strawberries, sliced
2/3 cup sliced almonds
4 tsp. sugar


Dressing:
1/2 cup sugar
1 tsp. finely chopped onion
1/4 tsp. worcestershire sauce
1/4 tsp. paprika
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tsp. poppy seeds


Mix all ingredients for the dressing. Place the almonds in a non-stick skillet. Sprinkle with sugar. Cook and stir over medium heat until the almonds are caramelized. Set aside and cool. Toss the spinach, strawberries, and almonds together. When ready to serve toss the salad with the dressing.

Recipe Source: Cooking With Mandy

Soy Sauce Chicken

This is the BEST chicken marinade recipe I have. I promise you, you'll love it. This was what my husband requested for his birthday dinner-its that good. As for the Sprite or 7-Up, my mother-in-law said she once substituted apple juice and it worked just as well. I'm not sure if I believe her.....because this chicken always comes out so tender. I wonder if the carbination has something to do with it??? Anyway, I always have a 12 pack of Sprite laying around just to use in this recipe. I'm not a soda fan, but for this recipe I make an exception. I also love this recipe because you can use this chicken in lots of dishes-I use it in my Chinese Chicken Salad recipe or throw it on a bun with melted swiss, sauteed peppers, onions and mushrooms and have chicken sandwiches.





Thaw chicken and marinade for 24-48 hours for best results. I prefer it cooked on the grill, but you can also bake it covered in the oven at 350 degrees for 30-45 minutes.



Chicken Marinade:
½ C sprite or 7-Up
1/8 C vegetable oil
¼ C soy sauce
¼ tsp garlic powder ( I usually put at least 1/2 tsp-1 tsp because I love garlic flavor)
1-2 LBS chicken ( prefer boneless skinless)

Skor Cake

So, it was my husband's birthday recently and I asked him what kind of cake he wanted. After going through 3 different options, he finally settled on, "that cake thats chocolate with the toffee and its gooey." Well, my husband couldn't believe the real name of the cake......"Better Than Sex Cake." He didn't like that name because we don't want to have to explain to our son what sex is anytime soon, so I started teasing him calling it, "Better Than Jennifer Anniston Cake." It can also be found under, "Better Than Brad Pitt Cake," but lets face it, Brad Pitt just isn't what he used to be now that he is with Anjalina Jolie. Am I right people??? She just seems so weird to me. Anyway, my friend Natalie called it "Skor Cake" (even though I made it with Heath bars SHHHHHH). "Skor Cake" it is. And dang-its dangerous, delicious, and you won't be able to get enough of it. Well, actually-you will-because its pretty rich, but SO good. Enjoy!

Skor Cake
Ingredients:
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping (I used chocolate syrup)
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk (I used one small can)
6 chocolate covered toffee bars, chopped

1/2 bag chopped toffee pieces, found in baking isle
1 small carton real whipping cream, whipped

Preparation:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. This takes a minute or two so be patient. Sprinkle half of the toffee pieces onto cake. Frost the cake with the whipped topping. Drizzle a little chocolate and butterscotch syrup on top to decorate. Then spread the remaining toffee pieces and chopped toffee bars to complete the decoration. Try to keep your hands off of this great cake before serving!
Serves 12

Original Source, Adapted by Mel

http://southernfood.about.com/od/chocolatecakes/r/blbb678.htm

Thai Shrimp Bisque

I have substituted cubed, cooked chicken for the shrimp sometimes OR use both shrimp and chicken to make the dish go further.  Also, in my opinion, using regular coconut milk tastes better than using light, but either one works fine. Make sure to use fresh ginger. Dried ginger works in a pinch, but you won't get that Thai flavor that makes this dish so good. Serve the bisque over hot rice and it is so yummy! Enjoy!


Thai Shrimp Bisque
Sara Redd

From start to finish: 45 minutes

INGREDIENTS:

2 C brown rice, prepare as usual and keep warm
1 lb uncooked, tail-on medium shrimp

1 TBS vegetable oil
¼ C sliced green onions OR regular onion, chopped
1 inch piece peeled and grated fresh ginger
2 garlic cloves, pressed

2 TBS cornstarch
1 TBS sugar
2 TBS Hoisin sauce (found in Asian section of grocery)
1 tsp salt
1 TBS tomato paste
1 tsp curry powder (to preferred taste)
dash of cayenne pepper (optional, can be slightly spicy already from the ginger)

2 C chicken broth
1 can lite coconut milk (or regular)
fresh lime juice, to taste

8 oz sliced mushrooms (or less if desired)
1 can plain diced tomatoes, drained (or 1 C diced fresh tomatoes)
2 TBS snipped cilantro



DIRECTIONS:

1. Clean and remove tails from shrimp, set aside.
2. Heat oil in a medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes.
3. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne.
4. Gradually add broth, coconut milk and lime juice. Bring to a boil.
5. Add mushrooms. Simmer 3-4 minutes.
6. Add shrimp and tomatoes; simmer 3-4 more minutes until shrimp turns pink and is cooked through.
7. Ladle into soup bowls; top with hot cooked rice and snipped cilantro.


Photo Source: here

Broccoli Salad

Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup cherry tomatoes, halved (I just chopped a regular tomato)
1/2 cup raisins, optional
4 ounces sharp Cheddar, cut into very small chunks (optional)
1/4 C sunflower seeds or slivered almonds

Dressing:
1/2 cup mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper to taste

Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Add nuts just before serving to prevent sogginess.

Recipe Source: The Food Network
Photo Source: here

School Lunch Peanut Butter Bars

Remember the peanut butter bars from elementary school lunch? They were the BEST! I searched the internet high and low and found this recipe that is very similar to the ones from elementary days. I even had the chance to do a taste test with the real deal at a Davis County School District lunch one day and I'd say they were about equal. Enjoy!

School Lunch Peanut Butter Bars

This recipe is for a large 18X13 inch pan.

Make sure to half the recipe if you are using a 9X13 inch pan!

Cream together:
1 C sugar
1 C brown sugar, packed
1 C butter, softened

Add and combine:
1 tsp vanilla
2 large eggs
1 C creamy peanut butter, chunky also works

Add and mix with above mixture:
2 C all-purpose flour
1 tsp baking soda
1 tsp salt

Add last:
2 C oats (I prefer whole oats, but the original recipe called for quick oats)

Spread dough on greased cookie sheet cake pan.

Bake 350 degrees for 20-23 minutes until golden brown. (My oven is 20 min)

While hot, spread 1/2-3/4 C creamy butter on top. This layer should be thin. It is easier to spread the peanut butter if you microwave the it for about 15 seconds so it is hot and thin. The amount of PB listed above is just a guess. I don't ever measure it, I just guess as to how much I need to cover the entire sheet with a thin layer, with the PB being hot and thin from the microwave.

Cool so that peanut butter is solid again. It helps if you place pan into the refrigerator for 10 minutes after they are completely cooled off so the peanut butter will become very solid.

Spread chocolate frosting on top. This layer should be thicker than peanut butter layer.

Cut into bars.

Hershey’s Cocoa Best Frosting

18X13 pan:not needed to double frosting recipe.

½ C butter
4 TBS Hershey’s Cocoa
1 tsp vanilla
4 TBS milk
4 C powdered sugar

1. Melt butter over low heat in medium saucepan.

2. Gradually add all other ingredients and mix well. Make sure you put frosting onto peanut butter bars immediately because this recipe sets rather quickly.