Category: Salads

Desserts · Fruit · Holiday Fare · Salads

Cranberry Congealed Salad

Chocolate Castles4 Comments

We cannot have Thanksgiving without a cranberry salad. This recipe, taken from Paula Deen Magazine steps it up a notch. You could even use if for dessert if you wanted. It is delicious.  Such a gorgeous red color that is such a complimentary side to the turkey.

1 cup flour

1 cup chopped pecans

1/2 cup firmly packed brown sugar

1/2 cup butter, melted

2 (8 oz) packages of cream cheese, softened

1/2 cup sugar

1 ( 8 oz) container frozen whipped topping, thawed

2 (3 oz) packages orange gelatin (this gives you that great orange-cranberry flavor combination)

2 cups boiling water

2 (14 oz) cans whole-berry cranberry sauce

1 cup cold water

Preheat oven to 350. Spray a 13×9″ baking pan with nonstick cooking spray

In a medium bowl, combine flour, pecans and brown sugar. Add melted butter, stirring to combine. Press mixture into bottom of prepared pan; bake for 12-15 min or until light golden brown. Let cool completely.

In a medium bowl, beat cream cheese and sugar at medium speed until smooth. Add Cool Whip and beat until blended well. Spread mixture over cooled crust; cover and chill for at least 4 hours. or refrigerate for up to 2 days (this would be great to make ahead so you have your salad already made and could concentrate on the turkey).

In a large bowl, stir together gelatin and 2 cups boiling water. Add cranberry sauce, stirring until combined. Stir in 2 cup cold water. Slowly pour gelatin mixture over chilled cream cheese layer. Cover and chill for at least 4 hours or up to 2 days. Cut into squares and serve. Garnish with whipped topping and a fresh cranberry and mint leaf.

Fruit · Salads

Frozen Strawberry Salad

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In 2002, after moving back to Dallas from California, our house became the meeting place of several ladies groups for luncheon’s. I loved the opportunity to not only cook for a large gathering, but to grab the chance to show friends how much fun it can be to have people in your home. Cooking for a crowd is so much fun. It allows you to make different recipes that you possibly wouldn’t make when you normally cook for just 2 or 3. This salad was a winner, because it could be made ahead of time and frozen. It is easy to double or triple, whatever the need be. Remember this come holiday season. It is taken from “Miss Daisy Celebrates Tennessee” a cookbook given to me years ago by a sweet friend, Simone, who knew my love of new cookbooks.

1 (8oz) package cream cheese, softened

3/4 cup sugar

3 large bananas, sliced

1/2 cup chopped pecans

1 (14 oz) can pineapple chunks, drained

1 (16 oz) package frozen strawberries, thawed

1 (8 oz) carton whipped topping, thawed

Assemble all ingredients. In large bowl, cream together the cream cheese and sugar. Add bananas, pineapple, strawberries and whipped topping. Stir in pecans. Pour into a 9×13 dish. Freeze

When ready to serve, cut into serving sizes that you need.

Serves: 12-15

 

Chicken · Fruit · Salads

Sesame Chicken Noodle Salad

Chocolate Castles2 Comments

This is the second one I couldn’t wait to post.

8 oz uncooked angel hair pasta

2 cups cubed chicken breast

1 1/2 cups coleslaw mix

1 can (11 oz) mandarin oranges, drained

1 medium sweet red bell pepper, julienned or finely chopped

1 cup fresh sugar snap peas, trimmed and halved

2/3 cup reduced-fat Asian toasted sesame salad dressing (can you believe I am actually posting a recipe that has the word “reduced fat”) I am so proud of me

1/4 cup chopped salted peanuts (I added about 1/2 cup, love the peanuts in this)

Cook pasta according to package directions and then set aside after draining to cool.

In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions. Sprinkle with salt. Toss to combine.

Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts. YUM….

Desserts · Fruit · Salads

Very Berry Summer Pudding

Chocolate Castles2 Comments

Makes 6-8 Servings

This beautiful showstopper is taken from a new Southern Living Magazine. Serve with whipped cream.

2 cups sliced fresh strawberries

2 cups fresh cherries, pitted and halved

2 cups fresh raspberries

2 cups fresh blackberries

1 cup fresh blueberries

1/2 cup sugar

1/4 cup orange liqueur

3 (3 oz) packages of soft ladyfingers

Stir together first 6 ingredients in a large heavy stainless steel saucepan; let stand 30 min, stirring occasionally.

Add 1/2 cup water and cook over medium heat, stirring occasionally for 8-10 min or just until berries begin to break down and release their juices.

Remove from heat and stir in orange liqueur; cool 20 min.

Line a 2 qt souffle dish with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover the bottom. Arrange  1/3 of ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.

Cover loosely with plastic wrap and place a small plate  (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate and chill 12 hours. Unmold pudding onto a serving plate and have whipped cream ready to top each serving.

Breads · Salads

Cornbread Salad

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Taken from Food Network Magazine, because I have been cleaning house and am burning up, salad is the only thing that sounds good to me at the moment. This caught my eye. Perfect for those summer nights or luncheons that spring up and you find you are in charge of bringing the salad.

Serves 6

4 plum tomatoes, chopped

1 green bell pepper, chopped

1/4 cup chopped fresh cilantro

Kosher salt

1 cup sour cream

1/4 cup mayo

2 scallions, minced (would someone please tell me the difference between chopped and minced?)

juice of 1/2 lime

1/4 teas chili powder

2 cups crumbled cornbread

2 15 oz cans black-eyed peas, drained and rinsed

1 cup frozen corn, thawed

1 cup shredded cheddar or mexican blend cheese

Toss the tomatoes, bell pepper, cilantro and 1/2 teas salt in a medium bowl. Whisk the sour cream, mayo, scallions, lime juice, chili powder and 1/2 teas salt in a small bowl.

Assemble the salad:

Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black eye peas, corn and the tomato pepper mixture, then half each of the sour cream mixture and cheese.

Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Chicken · Fruit · Salads

Fresh & Fruity Chicken Salad

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 4 cup poached chicken (diced)
 1 cup celery (finely chopped)
1 cup pecans (chopped)
1/2 cup Craisins
1/2 cup white seedless grapes (cut in fourths)
1/2 cup white raisins
4 oz sour cream & 1 cup mayo
Taken from Just A Pinch Recipe Club, this recipe won a blue ribbon and is so much like the chicken salad I used to love at Celebrity Bakery in Dallas.Combine all ingredients and season with salt and pepper to taste. You might have to add a little more mayo. Serve with crackers or make a delightful sandwich with your favorite bread, lettuce and tomato.
Salads

Summer Slaw

Chocolate Castles1 Comment

Springtime has sprung! Get those capris and pretty sandals out and plan a backyard feast! What better time to eat outdoors before the sun is out in full force making us take our plates inside. You might have noticed that I hardly ever post a salad. It’s not that I don’t like salad, I truly do and order them quite frequently. I just have never been a good salad maker. Also, with there being so little tummy room, I just have always chose to fill up the tummy space with other things, like chicken fried steak, meatloaf, chocolate pie, mashed potatoes. You get the idea. But…every once in a while, I come across a salad that catches my eye and looks so simple, that I even try to skip over the baking isle at the grocery store and head over to the fresh veggies. Knowing that Easter is just a week and a half away, this recipe will go great with the potato salad I know you must be having alongside the ham or barbecue. This one will even please any vegan that happens to be there.

2 (12 oz) bags broccoli slaw mix

1 large red bell pepper, finely chopped

1 large yellow bell pepper, finely chopped

1/2 cup chopped grean onion

1 cup apple cider vinegar

1/2 cup sugar

2 teas Dijon mustard

1 teas celery seed

1 teas salt

1 teas black pepper

1/2 cup extra-light olive oil

In medium bowl, combine slaw mix, red and yellow peppers and green onion. In a separate bowl, combine vinegar, sugar, mustard, celery seed, salt and pepper. Whisk until sugar dissolves. Gradually whisk in oil until well blended.

Pour vinegar mixture over slaw mixture and toss until combined. Cover and place in fridge for at least 1 hour before serving.

Now, there, I have posted a healthy salad, so tomorrow I can go back to my regular sugary, starchy, buttery recipes.

appetizers · Salads

Yes, Another Mushroom Recipe

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I LOVE mushrooms. I don’t know if it is the flavor or the fact that you can eat a million of them without worrying about calories. Of course, depending on what you stuff them with or how you prepare the little angels, could quickly send you into Cholestrol Cardiac, but we won’t worry about that at Christmas. Let’s just enjoy them and come January, you can eat raw cauliflower till your hearts content and the cholesterol has been washed out of your system. This recipe certainly cannot be considered diet, but guess that’s what makes it so good. Great appetizer to take to those Christmas and New Years parties.

24 Large mushrooms, cleaned and stems removed

1/2 pound Italian bulk sausage (casing removed)

1 cup shredded Monterrey Jack Cheese

1/2 cup picante sauce

1/4 cup thinly sliced green onions (I bet already you are picturing these in your mind as “what a cute little Christmas looking appetizer with the red picante and green onions”)

Place mushroom caps in large shallow baking dish (sprayed with Pam)

Brown sausage in skillet, stirring to break up large pieces

Drain and mix with cheese. Fill mushrooms with sausage mixture. You can prepare to this point up to 1 day in advance and store in covered container in fridge.

Spoon picante sauce over mushrooms and bake at 375 for 15 min or until they are heated all the way through. Top with green onions before serving.

appetizers · Chicken · Meats · Salads

Poppy Seed Chicken Salad in Phyllo Cups

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Taken from a Tea Time Magazine, these are truly a southern delight.

2 cups chopped cooked chicken

1/2 cup finely chopped apple

3 tables minced celery

2 green onions, minced

1/4 cup sour cream

1/4 cup mayo

1 teas lemon juice

1 teas honey

1 teas poppy seed

1/4 teas salt

1/2 teas pepper

2 (2.1 oz) frozen phyllo cups, thawed

Garnish; chopped fresh chives or parsley

In a medium bowl, combine chicken, apple, celery and green onion

In a separate bowl, combine sour cream, mayo, lemon juice, honey, poppy seeds, salt and pepper.

Combine sour cream mixture with chicken mixture.

Spoon into phyllo cups. Garnish with chives, if desired.

Daily Thoughts · Salads

Banana Split Salad

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This salad is just perfect for those hot summer days when you are looking for a great cool salad that not only looks pretty, but tastes equally delishes.

Straight from a Paula Deen magazine, this comes from one in 2007 and I first made this for a group of ministers wives who thought it was grand.

1 (14 oz) can sweetened condensed milk

1 (12 oz) container frozen whipped topping, thawed

1 (21 oz) can cherry pie filling

3 medium bananas, sliced

1 (8 oz) can crushed pineapple, drained

1/2 cup chopped pecans

1/2 cup shredded sweetened flaked coconut

1 cup slices fresh strawberries

Garnish: chopped pecans, shredded coconut, sliced strawberries

In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients and chill until ready to serve. Garnish as desired with above ingredients.

* I head a quote today from two ladies who have a great blog called Twochums that, “you should always treat your family like guests and your guests like family.” Isn’t that a great way to make family and friends equally feel so welcome and wanted in your home. Thank you Jackie and Robin for sharing that. It is worth quoting over and over.