Wednesday, October 27, 2010

Doritos Salad

I LOVE this salad. It is so super yummy. I make it just about whenever I can - which is anytime we are supposed to take a salad somewhere because we can't eat it all ourselves before it gets soggy {see update below}. My sister-in-law is the one who introduced me to this salad and I'm super glad because I love it!

Dorito Salad
Sally Thornley
1 head romaine lettuce, shredded
2 cans kidney beans, drained and rinsed
2 cups cheddar cheese, shredded
3 green onions, chopped
1 small can olives, sliced
1 regular sized bag nacho cheese Doritos, broken up
1 bottle Catalina dressing

Combine all ingredients in a large bowl. Do not add dressing until right before serving. Salad doesn’t keep well so eat within 6 hours of making.

Update: I was recently craving this salad so I decided to try and make a single serving version. Just make up a salad the way you like it - I had lettuce, carrots and tomatoes - and then add some Doritos chips and Catalina dressing. To dress it up a little more, add the beans. It really does work and this way I don't have to worry about a whole bowl of salad going soggy before I can eat it all.

Saturday, October 23, 2010

Bowtie Chicken Caesar Salad

As promised, here is the recipe to use that delicious Marinated Chicken in. I think this is probably my favorite salad and a perfect summer option {yes, I'm aware that it is no longer summer, but salads can taste good in the fall too!}. 

Bowtie Chicken Caesar Salad
Favorite Family Recipes

1 head Romaine lettuce, chopped
Caesar salad dressing (about 1/4 c., but really it's to taste - I often put in a little more because of the lettuce amount)
Bowtie pasta (cooked to al dente, drained and cooled)
Marinated chicken, cooled and cubed (see link)
Cherry tomatoes (I have used regular tomatoes, diced, and they taste great)
Mushrooms, sliced (I usually just put in a small can if I don't have fresh ones. I actually love the salad without them too)
Olives, sliced (honestly, I've never used these - I don't really think the salad needs them)
Sunflower seeds (optional - never used these either)
Parmesan cheese (freshly shredded, of course!)

Toss all ingredients together in a large bowl. Top with additional parmesan cheese. Serve immediately.

{Note: I think this salad would also be delicious with other additions: sliced bell peppers, chopped cucumbers, sliced grapes, mandarine oranges}

Wednesday, October 20, 2010

Marinated Chicken

Since discovering this marinated chicken recipe, I just can't get enough of it! The flavors are a perfect combination and the chicken is left so juicy and delicious - it's really impossible to get enough of it! One of these days, I'd really love to taste it grilled, but since we just got our grill and we've only used it once, we haven't tried it grilled yet. It is certainly our favorite marinated chicken recipe and if you'll come back tomorrow, I'll tell you the recipe for my favorite salad recipe to use this chicken with!

Marinated Chicken

4 chicken breasts
1 pkg Good Seasons Italian dressing
1/2 c. olive oil
1/4 c. balsamic vinegar

Combine all ingredients in a Ziploc bag. Marinate overnight. Grill or bake at 425 degrees for 20-25 min.

Wednesday, October 13, 2010

Buckeye Bars

These are some delish bars that I made up to put on neighbor's Christmas goodie plates a couple years ago. Terrible that it's taken me this long to share the recipe with you! I found the recipe in a Kraft recipe book. One of the best things about this recipe is you can make it ahead of time and freeze it to keep for when you need it. 
I do apologize about my photo. I know it pretty much stinks. I promise they tasted good!

Buckeye Bars
½ cup (1 stick) butter, softened
¾ cup crunchy peanut butter
22 vanilla wafers, crushed (about ¾ cup)
2 cups powdered sugar
½ of 8oz tub of whipped topping (do not thaw)
3 squares of semi-sweet baking chocolate {I prefer milk chocolate}

Line an 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen whipped topping and chocolate in microwaveable bowl on high for 1 minute; stir. Microwave for 15-30 seconds more or until chocolate is melted; stir until blended. Pour over peanut butter layer; spread to cover peanut butter layer.
Refrigerate for 2 hours. Use foil handles to lift dessert from pan before cutting.
Can be made ahead and stored in the freezer in an airtight container for up to one month. Thaw in the refrigerator before serving.

Tuesday, October 12, 2010

Homemade Twix Bars

I am not a chocolate lover. Anyone who knows me knows this is true. But lately, I just can't seem to get enough Twix candy bars. Awful. Horrible. Weird. I know. So I decided to try my hand at these homemade Twix bars. Naturally they are different from what you'll buy in the store - I'd dare say they are better! Super yummy and really pretty easy to make.

Homemade Twix Bars

1 ¼ c. flour
1/4 c. sugar
1/2 c. butter; room temp

½ c. butter
½ c. brown sugar
2 Tbsp. corn syrup
½ c. sweetened condensed milk

Crumble crust ingredients together {if your butter is still slightly cold instead of at room temperature, you'll find it easier to get everything crumbled together}. Be sure it's mixed very well. You don't want any large pockets of  butter making things difficult. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again {I didn't spray my foil and didn't have any problems}. Bake on 350 degrees for 15-20 minutes. Note: I used an 8x8 inch pan and everything was a little bit thick. If you don't think you'll like thick crust or caramel, just reserve some of the crust or filling from the pan or try to cut down the ingredients.

Put the butter for the caramel filling in a heavy saucepan and melt. Combine remaining ingredients. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily {I'm no culinary expert but my caramel was cooked too long. I would suggest timing the boiling as soon as you see little bubbles form - this way, it should still be slightly soft but cooked enough to remain firm. I timed it from when it was really boiling and my caramel was too hard}. Remove from heat. Stir with spoon slowly until it shows signs of thickening {about two minutes or so}. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave {because my pan was 8x8 I used 1 cup of chocolate and thought it was plenty}. Pour over caramel layer and spread carefully. Chill. Cut into bars.

Wednesday, October 6, 2010

Shepherd's Pie

I don't suppose it's any secret that I love an easy, delicious recipe. Though I also enjoy those recipes that take a long time to make because they usually prove to be absolutely delicious, I especially appreciate a recipe that doesn't take much time to make {because, let's face it, I don't have a ton of time to cook, particularly these days}.
This is a pretty traditional recipe - I'd venture to guess that most people have had it before - and very easy to put together, especially if you already have leftover mashed potatoes.

Shepherd’s Pie
4-6 boiled potatoes, mashed
½-1 pound ground beef
1 can green beans
1 can cream of mushroom soup (I have also made it without the soup, just mixing the beef and beans together and I quite like it)
½ cup cheddar cheese, shredded
Brown ground beef and drain well. Mix beef, beans and soup together in a medium sized bowl. Place in the bottom of an 8x8 casserole dish. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until warm through and cheese is bubbly.


Related Posts with Thumbnails