Simple Ranch Chicken Macaroni Salad

Wednesday, August 6, 2008

"This is a simple to make recipe with Ranch dressing mix which gives it an extra kick."


INGREDIENTS

1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika

DIRECTIONS

1-Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2-In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Simple Macaroni Salad

"An easy mac salad that is excellent for parties, picnics and those summer day barbeques."

INGREDIENTS

1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
1/2 cup chopped green onions
1 stalk celery, chopped (optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix

DIRECTIONS

1-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
2-Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

Sue's Taco Salad

"This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving."

INGREDIENTS

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

DIRECTIONS

1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Lazy Katie's Taco Salad

It is so quick and easy. Try adding sour cream for an extra kick.

INGREDIENTS

• 1 pound ground beef
• 1 (8 ounce) bag corn tortilla chips
• 1/2 head romaine lettuce - rinsed, dried, and chopped
• 2 tomatoes, diced
• 2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 3/4 cup taco sauce

DIRECTIONS

1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Drain excess fat.
2. Crumble tortilla chips on a large plate. Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

Italian Taco Salad

"This is a quick and easy salad with lots of taste. Great for a chip dip also."

INGREDIENTS

• 1 pound ground beef
• 3 cups crushed tortilla chips
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 (10 ounce) package mixed salad greens
• 1 (8 ounce) bottle zesty Italian dressing

DIRECTIONS

1. In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
2. In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly

Chocolate Lovers' Favorite Cake

Monday, August 4, 2008

"This easy recipe is a chocoholic's dream come true!"

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

DIRECTIONS

1-Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2-In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3-Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Our Favorite Chocolate Cake

This is the cake always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake

INGREDIENTS
8 tablespoons shortening
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
1 teaspoon baking soda
1 cup milk
1 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1/4 cup milk
1/4 cup unsweetened cocoa powder
6 tablespoons butter
5 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
2-Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
3-Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
4-Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
5-To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.