Ranch Dill Pasta Salad

1- 16 oz. bag of pasta, cooked & drained- (I prefer bowtie, cork screw or penne)

2 roma tomatoes, chopped

1/2 red onion, sliced

1 cucumber, peeled, seeded & chopped

1/2 cup sliced carrots

1 cup prepared homemade ranch

1/2 cup italian dressing

2 TBSP dill weed

In a small bowl, mix together dressings with dill. set aside while you chop veggies. place all other ingredients into a large bowl & toss until combined. add dressing & mix well. refrigerate until ready to use. Serve chilled.

Chocolate Chip Dip

 

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) miniature semisweet chocolate chips
• Graham cracker sticks

Directions

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.

 

Summer Salad

 1.large box of instant vanilla pudding mix
 1 large container vanilla yogurt
 16 oz. container of cool whip
 1 bag of frozen raspberries or any frozen fruit you like.

 Mix the yogurt and pudding mix until blended then add the cool whip. Stir it all together and then add your fruit. (add it frozen) Once you stir the fruit in don't stir after the berries have thawed otherwise your salad will turn pink. You can top it with fresh fruit for garnish. We like to serve it with Nilla Wafers to add a little crunch.

Hot Bean Dip (aka Texas Trash)

1 pkg cream cheese, softened

2 cans refried beans

1 C sour cream

1 pkg taco seasoning

2 C shredded cheddar cheese

2 C shredded mexican blend cheese with jalapenos

Mix cream cheese, sour cream, taco seasoning.

Then add beans and 2 C cheese.

Spread in casserole dish.

Top with remaining cheese.

Bake at 350 degrees for 25-30 min.

Ranch Chicken

6-8 Chicken breasts

1 cup Corn Flakes

1 cup Shredded Parmesan

1 cube butter (melted)

1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes (crushed), Parmesan and Ranch packet. Cut the chicken in strips (pound until flat), dip the chicken in the melted butter then in the corn flake mixture and place onto the cooking sheet. Pour the remaining butter on top and bake for 45-50 minutes uncovered.

Juicy Lucy (Blue Cheese Burgers)

The best part of summer is hamburgers on the grill. I have finally mastered the art of the perfect grilled burger and it is quite simple.

80/20 Ground Beef (Don't buy leaner meat because the fat gives it flavor)
Blue Cheese Crumbles
Dry Onion Soup Mix

Simple mix in the dry onion soup mix into the beef. (I just use my hands to mix it together.)  Once it is evenly mixed into the meat throw in your your Blue Cheese Crumbles. Combine them until evenly mixed into the meat. Next make your patties and place them on a preheated grill on Medium heat. Cook about 10 minutes on each side until the hamburger is cook to your taste. No more un-flavorable burgers at the Christensen's. Great toppings would include grilled onions or mushrooms.