1 package of Olive Oil and Garlic Couscous
12 cups Romaine lettuce
1/2 cup of Craziness
1/2 cup of Grated Asia go or Parmesan Cheese
1 1/2 cups or 3-4 medium ears of fresh white corn cooked, cooled and cut off cob
1/2 cup toasted pumpkin seeds
Fresh Basil Dressing:
1 cup of fresh Basil leaves (must be fresh not dried)
1 cup of Mayonnaise
1/2 cup shallots, chopped
1 cup of Buttermilk
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste
For best results: a day before or at least a few hours before: Cook couscous according to package directions. Cool completely. Refrigerate
Wash and dry lettuce, set aside in refrigerator. Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.
Make dressing by mixing all ingredients in blender or by using a immersion blender
When ready to serve: Place cooked couscous in large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing. I only use about 1/2 and toss. You can serve additional dressing on the side.
2 sticks butter
1 cup water
4 tablespoons baking cocoa
2 cups flour
2 cups sugar
1/2 teaspoons salt
1 cup sour cream
1 teaspoon baking soda
~Heat butter, water and cocoa in pan until butter is melted.
~Add sugar, flour and salt and mix well
~Beat in eggs, sour cream and baking soda.
~ Spray 12x18 cookie sheet
~Pour mixture in to cookie sheet
~ Bake at 350 for 30 minutes.
~Brown meat then add onion cook until soft.
~Stir in Taco Seasoning
~Add corn, black beans, Rotel
~Spray the 9x13 pans to prevent sticking
~Place 2 cups of rice in pans and spread evenly.
~Place taco mixer over the top.
~Top with desired amount of shredder cheese.
If eating right away:
~Bake covered at 350 for 25 minutes
~Cover with foil and freeze. When ready to eat,. Defrost in fridge overnight. Bake at 350 for 45 minutes covered in foil. Remove foil and bake until golden brown.
Would be great garnished with : Olives, Sour Cream, Avocado, Fresh Tomatos. etc
Pound the chicken breasts so they are about 1/4-1/2 inch in thickness.
Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.
Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.
Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated
Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. *Note: Bake the chicken on a foil-lined baking sheet.
I started this blog a few years ago because I was tired of trying to organize all my recipes. I never knew what cookbook the recipe I was looking for was in and I would spend hours thumbing through books and papers trying to find the one I was looking for. I don't cook anything fancy, just simple homemade food that our family enjoys. If me or my family won't eat it then you won't find the recipe on my blog. I am not blogging for fame so the recipes may be posted randomly. I only post recipes that I have tried and we will be making again. I hope you enjoy our collection of our family's favorites recipes. ~Krista C.