Recipe Wednesday - Broccoli Salad

It's funny how some recipes become staples and then they slowly disappear.  This recipe I used to make all the time for get togethers.  I have no idea how long it's been since I've made it, but it was one of my all-time favorites. 

 BROCCOLI SALAD

5 cups fresh broccoli florets

1/2 cup seedless grapes cut in 1/2  

 (I prefer red) 

1/2 cup sunflower seeds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped 

.

Dressing:

1 cup mayonnaise

2 tablespoons vinegar

1/2 cup sugar

PREPARATION:

Combine broccoli florets, grapes, sunflower seeds, crumbled bacon, chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving. Broccoli salad serves 4 to 6.

Recipe Wednesday - Clam Chowder

 My husband always celebrates ST. Patrick's Day by fixing Clam Chowder & Ruben Sandwiches. It is absolutely amazing.  This Clow Chowder is in my favorite recipe group.

Clam Chowder 

2 Cans Clams 

(we used the chopped and the bigger cans - I like the clams they just need to be chopped *lol*) 

1 Cup Chopped Onion

1 Cup Chopped Celery

2 Cups Chopped Potatoes

3/4 Cup Butter 

3/4 Cup Flour

1 Quart Half & Half

1 1/2 tsp. Salt

Pepper to taste

1/2 tsp. Sugar (Don't leave this out - It really makes a difference) 

Bacon cooked crisp & cut into pieces for garnish 

Combine onion, celery & potatoes in saucepan. Drain Clams & the pour juice over the vegetables.  Add just enough water to cover the vegetables.  Cook until just tender. In another pan melt the butter add flour & brown. Slowly add half & half - stir until it gets thick. Add in vegetables with liquid, add salt, pepper and sugar.  Continue to stir & cook until you think it's ready to eat!! 

#recipe#clamchowder

Recipe Wednesday - Copy Cat Buffalo Wild Wings Garlic Parmesan Chicken Pasta

I was craving some pasta and found this recipe on the internet.  It is a 10/10 not only in flavor but in how easy it is to make, and its in a crockpot!!!!

Copycat Buffalo Wild Wings Garlic Parmesan Chicken Pasta

Ingredients: Buffalo Wild Wings Garlic Parmesan Chicken Pasta

• 1 lb chicken breast (I used 2 - we like chicken) 
• I bottle Buffalo Wild Wings Parmesan garlic sauce
• 12 oz -1 bottle (above) filled with whipping cream
• 8 oz -1 brick of cream cheese
• 1 cup shredded Parmesan
• 16 oz box of your favorite pasta

Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe

• Place chicken in the bottom of the slow cooker
• then pour over Garlic Parmesan sauce
• fill up empty bottle of Garlic Parmesan sauce with 12 oz whipping cream
• shake and pour over the top of the chicken -(I added 1/2 bottle water to get rest of sauce out )
• cube 8 oz of cream cheese to the top
• pour shredded parmesan cheese on top
• cover and turn crockpot on low for 4-5 (Depends on how hot your crockpot cooks)
• once cooked: shred chicken
• cook 16 oz of pasta of choice
• pour over chicken in crockpot and mix in
• let set for 20 mins
• mix in 1/2 cup of shredded parmesan cheese
• Serve and enjoy!

Recipe Wednesday - Slow Cooker Mongolian Beef

Me & my husband love Chinese Food but can only eat in a select few restaurants without me getting sick.  I'm not sure if it's the amount of MSG that gets me, but we've found several recipes that we can make at home that are fantastic and this is one of them.  

Slow Cooker Mongolian Beef 

Ingredients 

2 tbsp. Olive Oil

1 Cup Raw Carrots - We cut thin strips 

3 Cloves Garlic - Minced

1 1/2 lb. Flank Steak 

3/4 Cup Water

3/4 Cup Packed Brown Sugar

1/4 Cup Corn Starch 

12 tbsp. Soy Sauce

Broccoli Florets

 (We add broccoli to ours) 

1tbsp Sesame Seeds   

2 serving Green Onion Stalk 

Directions

Cut flank steak into thin strips. In a Ziplock bag add steak pieces and corn starch. Shake to coat steak well.   

Mix together in a Ziplock bag - garlic, olive oil, soy sauce, water, brown sugar.  Add steak, mix well so it's coated in the sauce. Pour all into crockpot. 

Add the carrots & broccoli about an hour before it's ready. 

Cook on low 4-5 hours until meat is tender.

Serve over rice, garnish with green onions & sesame seeds. 

 

Recipe Wednesday - Crockpot Creamy Potato & Hamburger Soup

I have been branching out trying new soups. This one is a 10 out of 10 in my book. My husband loved it as well. I did add a few notations in bold for a few changes I made. 

Hope you enjoy it on these cold wintery days!! 

 Crockpot Creamy Potato & Hamburger Soup

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced (I used mini red potatoes – so good)

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth (I used Beef)

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk (I didn’t use the milk - made a thickener with flour and soup juice)

Fresh parsley, chopped (for garnish)

Extra shredded cheddar cheese (for garnish)

Instructions

1. Brown the Ground Beef:

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink.

Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion

becomes translucent, about 5 minutes.

2. Prepare the Crockpot:

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots,

and sliced celery.

3. Add Broth and Seasonings:

Pour in the chicken or beef broth. Add dried thyme, dried parsley, paprika, salt, and pepper.

Stir to combine.

4. Cook on Low:

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the

potatoes and vegetables are tender.

5. Add Cream and Cheese:

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup,

add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20

minutes, until the cheese is melted and the soup is creamy. (I left the lid of the crockpot

for this so it didn’t water it down more)

6. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded

cheddar cheese if desired. Serve with crusty bread for a complete meal.

Recipe Wednesday - Steak Bites

 Well, I thought I had the recipe, then I couldn't find the recipe, and then I couldn't find all the ingredients I thought I had bought for the recipe... so this is what I did and I'm telling you .. It was so good & had great flavor!!! 

STEAK BITES - DARLA STYLE 

Round Steak - Cut into pieces - seasoned with Garlic Pepper & Lawry's 

(Season with Love)

1 Can Cream of Mushroom Soup

1/2 - 3/4 can of water (should have used beef broth) 

1 Envelope of Lipton Onion Soup

Worcestershire Sauce - (Add with Love) 

1 pkg of Brown Gravy Mix 

(It called for AuJus) 

Cooked on low in the crockpot - only took about 4 hrs 

Serve over Mashed Potatoes / Rice / Noodles 

#Recipe#RecipeWednesday#Crockpotmeals

Recipe Wednesday - Baked Potato Soup

 BAKED POTATO SOUP

2 large baked potatoes

Salt & Pepper

3 TBLS green onion

4 Cup Milk

1/3 Cup Butter

3/4 Cup Colby Cheese

1/3 Cup Flour 3

TBLS Green Onion

1/4 tsp. dill weed

4 Slices Bacon

In large pan, sauté green onions ( I have used reg. onions) and butter. Stir in flour, dill (dill is strong I would cut it back a bit...depending on your taste) and pepper. Add milk all at once, cook & stir till thick & bubbly. Cook and stir for one minute more. Shred potatoes and stir in and add 1/2 Cup cheese until it melts. Garnish with remaining cheese, bacon & green onion. I usually have bowls set up with cheese, bacon, & onion & let everyone garnish their own with what they want... This soup is sooo....soo good... very filling...

Recipe Wednesday - Praline Party Mix

 When you are scrappin' or card makin ' you always need snacks.  This recipe was given to me from a lady that that does Scrapbook Retreats.  This is her favorite snack to take.  I can't wait to try it !!! 

Praline Party Mix 

3 C. Corn Chex Cereal

3 C. Rice Chex Cereal

3 C. Crispix Cereal

2 C. Pretzels

2 C. Pecan Halves

1 C. Unsalted Butter

1 C. Light Brown Sugar

1/2 tsp. Salt

DIRECTIONS

1. In a large mixing bowl, combine Corn Chex, Rice Chex, Crispix, pretzels, and pecan halves. Toss gently to mix.
2. In a saucepan, bring butter, brown sugar, and salt to a boil over medium heat. Pour over cereal mixture and toss gently to coat.
3. Spread onto a rimmed baking sheet. Bake at 250℉ for 10 minutes. Remove from oven and stir.
4. Return pan to oven; bake for 45 minutes more, stirring twice.
5. Cool completely. Store in an airtight container.

Recipe Wednesday- Taco Soup

 It's my most favorite time of the year!!  I love everything about FALL!!!  You have and probably will hear me say that a million times over!!! So, I thought I'd share this Taco Soup Recipe.  Although I've never made it, I've ate it and its amazing.  One of my co-workers' wives I used to work with shared it with me. 

  TACO SOUP   

1 lb Lean Hamburger

1 Chopped Onion

1 can Kidney or Pinto Beans        

1 Can Mexican Corn 

2 Cans Mexican Stewed Tomatoes

1 Pkg Hot Taco Seasoning

1.8 oz Can Tomato Paste

Cook hamburger & Onions.  Drain liquid off and add rest of ingredients. 

Simmer until you feel it's done. 

Serve with Fritos, Sour Cream, Avocado's and Cheese

Serve with Corn Bread

Enjoy!!

Recipe Wednesday - Egg Roll in a Bowl

 When Paul and I were on Keto, this recipe was a weekly recipe.  Now that I can't do Keto due to the fact that it is so high in fat, we make this recipe and substitute the sausage with chicken.  It is so good!!!! 

Recipe - Egg Roll in a Bowl made with Chicken

• 1 pound pork sausage (Jimmy Dean Spicy) or 2 chicken breasts cut into pieces 
• ▢4 green onions thinly sliced, (optional) 
• ▢2 teaspoons grated fresh ginger (optional) 
• ▢4 cloves garlic minced
• ▢16 ounces coleslaw mix or shredded or chopped cabbage
• Grated Carrot 
• ▢3 tablespoons soy sauce - We season with love *lol*
• ▢1 teaspoon sesame oil or to taste - We season with love *lol*
• ▢sesame seeds for garnish

        Cook the sausage or chicken set aside

       Cook the Cabbage & the Carrots in the same pan 

       Add the Soy Sauce & Sesame Oil 

       Add the chicken or sausage and continue cooking until cabbage is               tender.  

       Pour over rice - add more soy sauce if needed and enjoy!!! 

Recipe Wednesday - Bacon, Lettuce, Tomato, Chicken Ranch Sandwich

 Recipe Wednesday... This concoction Paul & I came up with, but it is so good. We were going to have BLT's for dinner one night. I had boughten a rotisserie chicken from our local store that afternoon. When I got home, Paul goes how does a Chicken, Bacon, Ranch sandwich sound. I him hawed around and decided to try it .. It was so stinking good.

2 Slices Toast

(You definitely could use a bun)

Mayo

Ranch Dressing

Lettuce, Tomato

Crisp Bacon Slices

Rotisserie chicken pieces (Warmed up)

Layer it and enjoy. I didn't add the ranch to mine; I dipped my sandwich. I'm a dipper *lol* So easy, so good!!!

Recipe Wednesday - Mexican Pork Tacos

 I have no idea what the real name is but our family calls it "Mexican Pork Tacos" 

 Take a pork roast - you can trim off some of the fat but you need fat for flavor and can always pick it out later.  Season with Lawry's Seasoning and Garlic Pepper.  Cut it into chunks.  Place in crockpot - Cut up a 1/2 - a whole white onion into chunks and toss in.  Poor 2 small cans of Hernandez Salse Verde (Green) and 1 Small can of Hernandez Salsa Casera (Red) into crock pot.  If you want it spicier switch to 1 green and 2 red.  Cook on low.  Shredd and serve on taco shells.  

Absolutely Amazing!!! 

Recipe Wednesday - Peach Cobbler

 I was going thru my mom's recipe cards and I found this recipe for Peach Cobbler.  It's dated August 1993 and she wrote **BEST**.  So, I'm gonna assume it's a good one.  With the fresh peaches coming on, it would be a great time to give this a try!!

       Peach Cobbler 

2 C. Sliced Peaches
2 Cups Sugar

3/4 C. Flour

2 tsp. Baking Powder 

3/4 C. Milk 

1/2 Cup Butter - Melted

Mix Peaches with 1 C Sugar and let stand.  Sift Flour, Salt, & Baking Powder into a bowl. Mix in the remaining sugar & stir in Milk. In deep dish baking pan, pour melted butter in. Pour Flour mixture over the butter and do not stir!!!  Pour peaches over the batter and do not stir!!!

 

Bake for 1 hr. @ 350 degrees. 

Recipe Wednesday - Sub in Tub (Jersey Mike's Chopped Sub Salad)

  I had this last week for lunch & will be definitely having it again!!  

Sub in Tub (Jersey Mike's Chopped Sub Salad) 
4 Servings 

Layer the ingredients 

1 small head iceberg lettuce chopped 

1 small tomato or 10/12 cherry tomatoes - chopped

1/2 sweet onion chopped (I left this out) 

1/4 cup sliced pepperoncini or banana peppers chopped

4 slices provolone cheese - chopped (I used provolone / smoked cheddar) 

4 slices of deli ham chopped

4 slices deli turkey chopped

4 slices of deli sliced salami chopped (I left out - watching fat contents)

Dressing

In a small bowl or jar with lid, whisk or shake dressing ingredients all together. 

I added the dressing before I served it. 

3 TBLS of Extra - Virgin Olive Oil 

3 TBLS of Red Wine Vinegar 

1 tsp of Oregano (I used Italian Seasoning)

1/2 tsp Sea Salt

1/4 tsp Black Pepper 

Recipe Wednesday!! Poppy-Seed Dressing

 

I love trying Dressing Recipes.  As I was going through my old blog from years ago, I ran across another recipe that Janey Payney had shared with me years ago.   I love Poppy Seed Dressing; this one is not only super easy to make but has a great flavor. 

Poppy Seed Dressing 

3/4 TBLS Poppy-Seeds

1/3 cup White Vinegar

3/4 Cup Oil 

1/3 Cup Sugar

1 TBLS grated Red Onion **

3/4 tsp Salt

2 TBLS Prepared Mustard 

Throw all ingredients in a blender and give it a whirl. 

** Notes from Jane - I really liked chopped, fresh chives inste3ad of grated red onion; however, you will have a green dressing instead of a yellow dressing if you use chives**

 

Recipe Wednesday - Asphalt Pie

  A friend of mine - who I will call Janey Payney forever, posted this recipe years ago.  I make a variation of it as I don't care for Mint Chocolate Chip Ice Cream.  But you literally could use any flavor of ice-cream in its place.  So easy and so good!!! 

Asphalt Pie

Oreos - 1 Package

½ gallon of mint chocolate chip ice cream

1 jar each of hot fudge and caramel ice cream topping

1 large tub of whipped topping

Roll two of the three rows of Oreo cookies into crumbs. Line the bottom of a 9” x 13” pan with crumbs. Layer ice cream on top of cookie crumbs and drizzle ½ of the hot fudge and caramel over the ice cream. Top with whipped cream and garnish with more hot fudge and caramel drizzles and Oreos cut in half. Freeze until solid.

Darla Tips:

  I found if you let the ice cream thaw just a little so much easier to spread.

I put the pan with the layer of crushed Oreos in the freezer for a bit - seems to hold together better. 

Crushed Oreos sprinkled on top are amazing as well. 

Recipe Wednesday!!! - Thai Chicken Salad Wraps

 Thai Chicken Salad Wraps

We tried these for the 1st time last night.  Paul loved them!! 

I did my chicken in the crockpot - seasoned with Kinder's Buttery Chicken seasoning, Lawry's, & Garlic Pepper.  I just chopped cabbage & carrots (I hate pre-mixed stuff).  I used the Natural Peanut butter but chopped pecans instead of peanuts (that's what we had). We also used spinach wraps instead of tortillas.  I personally thought it was a little dry - but Paul thought it was perfect. I might just add a little more of the sauce next time but the flavor was super good. I also might let it sit in the fridge for a bit to get the flavors all mixed before assembling.  But we definitely will be having again. 

Thai Chicken Salad Wraps

Ingredients

3 chicken breasts, cut into quarters

1 1/2 cups dry coleslaw mix (shredded cabbage and carrots)

3 green onions, thinly sliced

3 tablespoons chopped cilantro

3 tablespoons chopped dry-roasted peanuts

3 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons lime juice

3 tablespoons light brown sugar

3 tablespoons light sesame oil

Step 1: Bring a large pot of water to a boil. Add chicken and cook, 10-15 minutes, until fully cooked through. Remove from heat. Remove chicken from water and allow to cool completely. Cut into 1/2-inch cubes and place in a large bowl.

Step 2: Add coleslaw mix, green onions, cilantro and peanuts to large bowl and toss to combine.

Step 3: In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic and red pepper flakes until smooth. Pour sauce over dry ingredients and toss to coat completely.

Step 4: Place 4-5 lettuce leaves on bottom half of each tortilla. Top each with a few heaping tablespoonfuls of chicken salad mixture. Fold over sides of tortilla, then roll up from bottom to top. Repeat with remaining tortillas. Cut tortillas in half and serve

Recipe Wednesday - Carrot Cake Pops

So, I've been MIA for a couple days, my email at work was hacked and I have spent the past few days changing and updating passwords for my entire life and my works entire life.  To say I'm mentally exhausted is an understatement!!!  People Suck!!! 

I made these for my Card Class on Sunday. They were a huge hit.  They are my new favorite, but they are dangerous, hard to walk away from *lol* 

Carrot Cake Pops

Ingredients

• 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
• Water, vegetable oil and eggs called for on cake mix box
• 1/2 cup grated carrot
• 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
• 4 cups white candy melts or coating wafers (24 oz)
• 2 tablespoons shortening
• 50 paper lollipop sticks
• 1 cup finely chopped toasted walnuts
• Block of plastic foam
• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth.(I used white almond bark & coconut oil. I put it in my mini crockpot on low and it melted great) 
•  Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.
• (I gave up on cake pops and do cake balls *lol* you just throw the stick away anyways)