Amish Macaroni Salad

Amish Macaroni Salad 

Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Directions
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. 2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Southern Creamy Pralines Recipe

Southern Creamy Pralines

Ingredients:

3 cups sugar
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 quart pecans

Directions:

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.

***at 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.***

Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a well greased cookie sheet, foil or wax paper.(DO IT FAST before the candy hardens)

No bake lemonade pie

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

What's for Dinner - Spanish Tortilla with Bell Pepper

Spanish Tortilla with Bell Pepper

INGREDIENTS

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce


DIRECTIONS

STEP 1
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
STEP 2
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
STEP 3
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

What's for Dinner - Southwestern Corn Skillet

Southwestern Corn Skillet

INGREDIENTS:

8 oz uncooked rotini pasta (2 2/3 cups)
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 jar (26 oz) chunky tomato pasta sauce
1 can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, undrained
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 cup), if desired

Directions:


1 Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2 Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

What's for Dinner - Baked Chicken Fajitas with Homemade Tortillas

Baked Chicken Fajitas

Ingredients

1 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed

Directions

In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.

Homemade Tortillas 

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Directions

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.

What's for Dinner - Quick N Zesty Chili

Quick N Zesty Chili

INGREDIENTS

1 pound ground sirloin beef (90% lean)
1 can (15 oz each) Hunt's Tomato Sauce
1 can (10 oz each) RoTel Chili Fixin's


DIRECTIONS

Cook beef in large skillet over medium-high heat about 7 minutes or until beef crumbles and is no longer pink; drain.
Stir in tomato sauce and Chili Fixin’s. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes, stirring frequently.

What's for Dinner - Armadillo Eggs

Armadillo Eggs

A favorite at my house...

Ingredients:

2 lbs chicken breasts
2 lbs bacon
1 lb fresh jalapeno

Directions:

1 You will need toothpicks for this. I buy the strong kind so that they don't break easy. Soak toothpicks in water for about 30 minutes.
2 First you will need to cut jalapenos lengthwise in half and remove seeds. You can use canned jalapenos; I just prefer fresh.
3 Flatten chicken to about 1" and cut into 4-6 pieces (enough to roll over a jalapeno half). Season with whatever seasonings you prefer. I use my Dad's homemade seasonings.
4 Take a chicken piece, roll it around a jalapeno half, then roll 1 slice of bacon over top and secure with a toothpick. This may take a while; I usually do this the night before I grill or bake them.
5 Cook on grill until bacon is crisp and chicken is cooked through.
6 You can bake these in the oven at 350 degrees Fahrenheit for about 45 minutes; I just like them grilled.
7 You can steal some off the grill as you are cooking them! YUM!
8 If you have extra jalapenos left over, grill 'em if you can take the heat!

What's for Dinner - Crockpot Orange Chicken & Orange Cream Freezer Dessert

Crockpot Orange Chicken

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Orange Cream Freezer Dessert 

Ingredients

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

Directions

In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each).

What's For Dinner - Grilled Ribeye & Roasted Broccoli

Grilled Ribeye & Roasted Broccoli

Ingredients (Steak):

Ribeye steaks (1 per person)
Salt
Pepper, if desired
Process (Steak):

Remove steak from refrigerator 20-30 minutes before grilling, to bring up to room temperature.
Preheat grill until it reaches 500 degrees.
Sprinkle salt on each side of the steak.
Place steak on grill, cook 6-7 minutes per side (until desired internal color is achieved).
Allow steak to rest 5 minutes before serving.

Ingredients (Broccoli):

3-4 cups broccoli florets, washed
2 tablespoons olive oil
Salt and pepper to taste
Process (Broccoli):

Preheat oven to roast at 400.
In a Pyrex dish, toss broccoli in olive oil, salt and pepper.
Roast for 30 minutes, or until the edges are crispy.
Serve.