Broccoli Salad

COMMENTS:
A friend made this for a cookout and I LOVED it and demanded she share the recipe with me! Here is where she got it.

SALAD INGREDIENTS:
8 cups broccoli florets (cut into bite-sized pieces)
1/2 cup red onion, finely chopped
1/2 cup sunflower seeds
1 cup crumpled bacon

DRESSING INGREDIENTS:
1/2 cup sugar
1 1/2 cups Mayo
2 Tablespoons white vinegar
salt and pepper to taste.

DIRECTIONS:
Mix salad ingredients together in large bowl.
Mix dressing ingredients together in small bowl.
Pour dressing over salad and mix well. Refrigerate until serving. You want at least a couple of hours for the flavors to soak in.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Candy Cane White Hot Chocolate

COMMENTS:
I decided to add something warm to our Christmas Party beverages. This was delicious! Thanks again to Pinterest for the recipe.

INGREDIENTS:
1/2 gallon whole milk
8 oz. Ghirardelli white chocolate baking bars
1/2 cup crushed candy canes
1/2 teaspoon vanilla

DIRECTIONS:
In a large crockpot, break the chocolate into small pieces and add remaining ingredients.
Cover, and cook on HIGH of 1.5 hours, stirring every 15 minutes or so.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Candy Cane Punch

COMMENTS:
I have made this punch several years in a row for my husband's staff Christmas party. I originally found it in a Taste of Home Magazine. I love it!

INGREDIENTS:
20 oz. strawberry jelly/jam
2 liters lemon-lime soda
2 quarts peppermint stick ice cream
miniature candy canes for garnish, if desired

DIRECTIONS:
In a large saucepan, melt jelly with 2 cups of soda.
Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl and gently stir in jelly mixture and remaining soda. Add remaining ice cream by scoopfuls.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Apple Cranberry Fruit Salad

COMMENTS:
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!

INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows

DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Crispix Candy

COMMENTS:
Watch out! This is addicting! And kind of odd to make... (Recipe found at The Taylor House)

INGREDIENTS:
2 small boxes of Crispix cereal
2 cups butter
2 cups brown sugar
1/2 cup Karo syrup
1/2 teaspoon vanilla
1/2 teaspoon baking soda

DIRECTIONS:
Melt butter in a sauce pan.
Add brown sugar and bring to a boil.
Add remaining ingredients.
Pour mixture over cereal and then pour into a paper grocery bag.
Microwave for 2 minutes and shake.
Microwave again for 2 minutes and shake.
Now spread the cereal onto wax paper and let cool.
Break apart for serving.


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Baked Cheddar-Broccoli Rice Casserole

COMMENTS:
A tasty side dish that would be good for a potluck as well. Or add chicken for a main course.

INGREDIENTS:
1 cup quick-cooking rice
1 cup chicken stock
1 box or bag of frozen broccoli, thawed, chopped, and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup ranch dressing
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground pepper

DIRECTIONS:
Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly.
Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined.
Transfer mixture to greased 9x13 pan or into greased individual muffin cups.
Top with remaining cheese.
Bake 25 minutes at 350 degrees.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Green Slime

COMMENTS:
Also known as pistachio salad, green slime is perfect for potlucks!

INGREDIENTS:
1 pkg pudding pistachio
1 cup pistachio nuts chopped
1 container cool whip
1 bag mini marshmallows
1 can pineapple, crushed small

DIRECTIONS:
Drain pineapple into large bowl. Blend pudding with pineapple juice for two minutes.
Fold in pistachios, cool whip, marshmallows, and pineapple.
Chill until serving.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Peanut Butter "Cheese" Ball

COMMENTS:
You know how great cheese balls are received at parties? Well, this one is even better - for the dessert table. Serve with pretzels, Nila wafers, apples, or graham crackers. Thanks, www.the-girl-who-ate-everything.com

INGREDIENTS:
1 package (8 ounces) cream cheese at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter not all-natural
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams and/or apple slices for dipping

DIRECTIONS:

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Loaded Baked Potato Salad

COMMENTS:
I was looking for something different to take to a cookout/picnic and found this at dishingwithleslie.blogspot.com. It was a huge hit!

INGREDIENTS:
4 large Russet or Yukon Gold potatoes,
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives divided
8 strips bacon 6 for the salad and 2 for topping, cooked and crumbled
1 tsp black pepper
salt to taste

DIRECTIONS:

In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Italian Chicken and Pasta w/Veggies

COMMENTS:
This is super easy and super quick to prepare and also super yummy. I simplified it even more from the site where I found it (http://thecraftpatch.blogspot.com/2011/12/my-favorite-four-ingredient-quick.html).

INGREDIENTS:
2 cups cooked meat (I used canned chicken)
1 bag frozen California style vegetables
16 oz. pasta (penne)
Italian dressing

DIRECTIONS:
Boil water for pasta. Add pasta to water. About six minutes before pasta would be done according to package directions, add vegetables. Boil the final 6 minutes and then drain.
Add meat and toss well. Season with Italian dressing as desired.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Tater Tot Casserole

COMMENTS:
This recipe is adapted from another Duggar recipe. It is so easy and my husband and I really liked it but the children weren't too fond of it. I think it would be a great recipe for a potluck or when cooking for other large groups.

INGREDIENTS:
1 lb. ground turkey cooked
1 bag tater tots
1 can cream chicken soup
1 can cream mushroom soup
1 can evaporated milk
2 cups shredded cheddar cheese

DIRECTIONS:
Brown meet and place in 9x13 pan.
Cover with tater tots.
Mix soup and milk together; pour over top.
Bake at 350 for 1 hour.
Halfway through, top with cheese.

Duggar Sloppy Joes

COMMENTS:
I found this recipe on the Duggar's website. It was a hit for ALL of my family, even the ones who DON'T normally like ground meat/turkey/pork. It was even tastier as leftovers!

INGREDIENTS:
2 pounds ground turkey (or beef)
1 cup ketchup
1 cup BBQ sauce
1 envelope dry onion soup mix
4 teaspoons liquid smoke

DIRECTIONS:
Brown meat. Add all other ingredients, heat through. Serve on buns.

Chickenetti

COMMENTS: A friend made this for me when I was recovering from surgery. It was a hit and is now one of our family favorites! Also, this is a great recipe to make ahead of time, even the day before - and is even tastier that way!

INGREDIENTS:
1/2 pound spaghetti
4 cups cooked diced chicken (or turkey)
1/2 cup minced green pepper
2 cans cream of mushroom soup
3 cups sharp Cheddar, shredded
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 onion, grated
1/2 cup minced pimiento
1 cup chicken broth

DIRECTIONS:
Break spaghetti into 2-inch pieces. Cook in salted water till barely tender. Drain and combine with other ingredients (Reserve 1 cup cheese.).
Pour into 3 quart casserole or 2 smaller casseroles.
Sprinkle remaining cheese over top.
Refrigerate or freeze until ready to bake.
Bake covered at 350 degrees for 45 minutes.
Uncover and bake for 15 more minutes.

Hash Brown and Egg Squares

COMMENTS:

This recipe is adapted from a Pampered Chef cookbook. I left out the tomatoes and green onions and cut it in half to adapt to our size family.

INGREDIENTS:

1 1/2 cups shredded Cheddar Cheese

5 Hash Brown patties, thawed and crumbled

4 ounces cream cheese, softened

6 eggs

1/4 teaspoon black pepper

4 ounces sliced deli ham, chopped

DIRECTIONS:

Preheat oven to 450 degrees.

Crumble hash browns over small bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Meanwhile in mixing bowl, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth.

Place ham in pan over medium heat for 2-3 minutes or until hot. Stir ham into egg mixture.

Pour egg mixture over hash brown crust and bake an additional 6-8 minutes or until center is set.

Sprinkle with remaining cheese and cut into squares to serve.

Great Greek Salad

COMMENTS:

This is so yummy - I can eat as my whole meal. It is simple and easy to double or triple for large groups.

INGREDIENTS:

1/4 cup olive oil

3 tablespoons lemon juice

1 tablespoon balsamic vinegar

3/4 teaspoon oregano

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1 red onion, sliced

1 cucumber, sliced
1 bunch broccoli, chopped

3 tomatoes, sliced

12 ounces Feta cheese, crumbled

DIRECTIONS:

In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, and oregano. Set aside.

In a large bowl, toss remaining ingredients together. Pour dressing over the salad and toss again.

Taco Pasta Salad

COMMENTS:
Great for a potluck!

INGREDIENTS:
2 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
1 cup shredded cheddar cheese
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing

DIRECTIONS:
Cook pasta according to package directions.
Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture. Add cheese, green pepper, and dressing; toss to coat.

Cheddar Breadsticks

COMMENTS:
These were too spicy for me but I got rave reviews and some people even thought it could have more spice. This recipe called for 1 1/2 teaspoons Paprika instead of the cayenne pepper I used. That might cut down on the spiciness.


INGREDIENTS:
1 cup water, 80-90 degrees
6 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
3 3/4 cups bread flour
1 1/4 cups shredded cheddar cheese
1 teaspoon cayenne pepper
2 1/4 teaspoons yeast


DIRECTIONS:
Combine all ingredients in bread maker and set to Dough/Pizza Dough setting. When cycle is complete, remove dough from machine and transfer to a lightly floured surface and preheat oven to 375.
Roll the dough out into a rectangle, 1/4 inch thick and 10 inches long. With a pizza cutter, cut strips that are about 1/2 inch wide. Twist each strip and place on stoneware or parchment-lined baking sheet. Cover and allow to rest about 30 minutes.
Brush with olive oil and bake until golden - about 15-20 minutes.

Squash Casserole

COMMENTS:
I really enjoyed this and I think it would be perfect for a potluck! (I adapted this from a recipe from the Mitford series books!)

INGREDIENTS:
1 1/2 tablespoons unsalted butter
4 medium yellow squash or zucchini, chopped
1/2 medium onion, chopped
1 large egg, beaten
2 teaspoons parsley
1/2 cup grated cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 1.5 quart baking dish and set aside.
Place the squash and onions in a large pot with a small amount of water over medium heat. Bring to simmer and cook until tender, 8-10 minutes. Drain into a colander and then mash in a large bowl. Add butter and stir until melted.
In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper; add to the vegetable mixture.
Pour into the baking dish and bake for 20 minutes. Top with potato chips and bake an additional 10 minutes, or until the potato chips are browned.

Blueberry Dump Cake

COMMENTS:
This is a simple and great dessert! You can serve it warm or cold. Top it with ice cream for an extra special treat!

INGREDIENTS:
1 package yellow cake mix
4 cups or 1 bag frozen blueberries
1/2 cup sugar
1 teaspoon cinnamon
3/4 cup to 1 cup butter, melted

DIRECTIONS:
Preheat oven to 350 degrees.
Mix berries, sugar, and cinnamon in the bottom of a 9x13 inch pan.
Sprinkle cake mix on top of berries. Do NOT mix!
Pour butter over the top. Do NOT mix!
Bake for about 45 minutes, or until light brown.

Jell-O Applesauce

COMMENTS:
This is a cool refreshing twist on Jell-O. Raspberry Jell-O is my favorite in this recipe. Be sure to allow enough time for refrigeration!

INGREDIENTS:
1 1/2 cups applesauce
1 cup boiling water
1 teaspoon lemon juice
1 package Jell-O

DIRECTIONS:
Dissolve gelatin in boiling water; stir 2 minutes.
Stir in lemon juice and applesauce.
Refrigerate until firm.