Friday, April 24, 2015

Marinated Vegetables

"If you love vegetables like I do, you will love this salad!  The dressing is tangy and delicious and will have even those who aren't veggie fans asking for seconds.
To make the marinade, mix together:
1-(10 3/4 ounce) can of tomato soup
1/2 cup of vegetable oil
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
Set marinade aside and prepare vegetables. 
3-4 carrots, peeled and sliced
1 green pepper, chopped
1/2 of a red onion, chopped
1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets
In a large bowl, stir together vegetables and marinade.  Cover and refrigerate for several hours* to allow vegetables to marinate before serving.

*You can make salad the day before and allow to marinate overnight.
TIP:  You can add or substitute any vegetables to this recipe to make it your own.

Sunday, April 19, 2015

I'm a Yummly Publisher!

Hi everyone.  I recently became a Yummly Publisher.  Yummly puts every recipe in the world in your pocket. It has the most powerful recipe search, the recipe sites you love, a digital recipe box, recipe recommendations just for you, and a smart shopping list. You can now add all of my recipes to your personal recipe box just by clicking the Yum button at the top of each of my recipes.  You can also find and Yum all of my recipes at my Yummly Publisher page @    
Hope to see you there and I hope you love Yummly as much as I do!


Friday, April 17, 2015

Lemon & Lime Jello Salad

"This is my all-time favorite jello salad!  It's perfect for any gathering and we often enjoy it at Holiday dinners."

1-(20 ounce) can of crushed pineapple
1-(3 ounce) package of Lime Jello
1-(3 ounce) package of Lemon Jello
1 cup mayonnaise
1-(14 ounce) can of Eagle Brand Sweetened Condensed Milk
1/2 cup of cottage cheese

Drain crushed pineapple and reserve juice (it will be about 1 cup of pineapple juice).  To the pineapple juice, add enough water to make a total of 2 cups of liquid.  Pour liquid into a saucepan and add lime and lemon jellos.  Stir to dissolve jello completely and bring mixture to a boil.  Remove from the heat and set aside.  Measure out one cup of the crushed pineapple and in a large bowl, combine pineapple, mayonnaise, condensed milk and cottage cheese.  Add jello mixture and stir to combine.  Pour into an 8x8 pan or jello mold.  Refrigerate until set. 

Friday, April 10, 2015

Slow Cooker Taco Meat

"This taco meat is perfect for lunch, dinner or even potlucks.  It uses only 4 ingredients and can be served right from your slow-cooker.  It would be perfect for tacos, enchiladas and as a beefy topping for nachos."

2 pounds ground beef
1 onion, diced
1-(1.25 ounce) packet taco seasoning
1-(8 ounce) Frontera Texas Original Taco Skillet Sauce*
3/4 cup water

Brown ground beef with onion.  Drain beef and place in slow cooker that has been sprayed with non-stick cooking spray.  Add taco seasoning packet, skillet sauce and water and stir to combine.  Cook on low for 4-6 hours.

*NOTE:  I found the Frontera Taco Skillet Sauce on the ethnic aisle of my local grocery store.  If you are unable to find it, you could substitute a different brand or canned enchilada sauce.