Wednesday, September 24, 2008
1 package Italian-blend salad mix
1 package refrigerated four cheese ravioli (or if you find a boxed kind, that works too) prepared according to package directions.
1 cup broccoli florets
3/4 c snow pea pods or sugar snap peas
1/2 cup sliced carrot
1 1/2 cups bottled peppercorn ranch salad dressing. (we don't eat ranch, so I toss together an Italian dressing and it tastes great too.)
Mix all together and serve.
I never go with the exact measurements, so don't feel like you have to either!
Tuesday, September 23, 2008
3 cups cooked shredded chicken
2 bricks cream cheese
1 cup shredded cheddar cheese
3/4 cup red hot sauce (we use 'Franks' brand)
1/3 cup blue cheese dressing
Mix everything except 1/2 cup of cheese to sprinkle on top. Bake 350 for 20-30 minutes until bubbly. Enjoy with tortilla chips.
This also cooks well in the crock pot - follow the same instructions. ENJOY!
Tuesday, September 9, 2008
2 packages (14oz each) caramels
1/4 cup water
8 medium apples, such as McIntosh, Gala, or Fuji
sticks for apples
Preparation:In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.
Meanwhile, line a baking pan with wax paper; butter the paper.
Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.
Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald