Bacon Pea Salad

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Ingredients

  • 1 pound of bacon, cooked according to package instructions, drained and crumbled or finely chopped
  • 2 pounds frozen peas, thawed in the refrigerator overnight
  • 3/4 cup coarsely grated sharp Cheddar cheese
  • 1/2 small red onion, peeled, and finely chopped
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Stir together all of the ingredients then place in tightly covered container in the refrigerator for an hour to combine flavors.  Gently stir from top to bottom before serving.  Stays good in fridge for up to 3 days.

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing

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“Family is the center of life. It is the key to eternal happiness.” — Elder L. Tom Perry

This delicious salad recipe comes from Allrecipes.  Click here for original site.

Ingredients:

  • 1 cup baby spinach leaves
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped salted pecans
  • 1/2 apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/4 avocado, peeled and diced
  • 1 tablespoon balsamic vinaigrette salad dressing, or to taste
    Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Angelica’s Mac and Cheese

 

 

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“True love is a reflection of the Savior’s love. In December of each year we call it the Christmas spirit. You can hear it. You can see it. You can feel it.” –President Thomas S. Monson

This delicious recipe is from my friend Angelica.  She brought it to a Christmas party and we all loved it.  Bonus: It’s easy to make.

Ingredients:

  • 4 cups elbow macaroni
  • 2 cups frozen shrimp
  • 2 cups real mayonnaise
  • 1 cup of sharp cheddar cheese

Boil the macaroni, strain and let it cool completely.  Defrost shrimp over medium heat for about 10 minutes and let shrimp cool completely.  Combine all ingredients.  Add salt to taste.  Dish should be served cold or at room temperature.

Strawberry Jello

 

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Strawberry Jello

1 large strawberry jello dissolved in 2 cups boiling water

Add:

  • 2 10 oz pkgs sliced frozen strawberries (thawed WITH juice)
  • 2 small cans crushed pineapple with juice
  • 3 or 4 medium firm bananas, sliced
  • 1 pkg Knox gelatin dissolved in 1 T cold water (I have never used the Knox gelatin in this recipe)
  • 1 1/2 cups chopped pecans

Mix everything and pour half of it in a mayonnaised mold (use mayo to coat the mold; can use a bundt pan)

When firm, spread with 1/2 pint sour cream, but don’t let sour cream touch the sides of pan.  Gently pour over the rest of jello mixture so it surrounds the sour cream layer.  This makes a large mold.  Can also make it in a 9×13 pan and layer it.

Great Grandma’s Raspberry Jello Salad

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“We become what we want to be by consistently being what we want to become each day. Righteous character is a precious manifestation of what you are becoming.” –Elder Richard G. Scott

Ingredients:

1 1/2 cups water; 1 pkg (3 oz) raspberry jello; 1 pkg frozen raspberries; 1 sliced banana; 1 can crushed pineapple drained; 1/4 cup pecans

Directions:

Bring water to boil and then add 1 pkg raspberry jello.  Stir.  Refrigerate.  Watch carefully until it starts to get thick.  Then add sliced bananas.  Drain crushed pineapple and 1/4 cup of broken or chopped pecans.

If you can’t get the raspberry jello or frozen raspberries, use strawberry jello and frozen strawberries.

Hawaiian Macaroni Salad

 

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Integrity is doing the right thing, even when no one is watching. — C.S. Lewis

Here is a yummy little recipe adapted from Cooks Country.  This recipe serves 8-10 people.

What you will need:

  • 2 cups of whole milk
  • 2 cups of mayonnaise
  • 1 tablespoon of brown sugar
  • 16 oz package elbow macaroni
  • 1/2 cup cider vinegar
  • 4 scallions, sliced thin
  • 1 large carrot, grated
  • 1 celery rib, chopped fine
  • Salt and pepper

Directions:

Whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt, 2 teaspoons pepper.  Refrigerate.

Bring 4 quarts of water to a boil in a large pot.  Add pasta and a tablespoon of salt to the water and cook until pasta is soft, about 15 minutes.  Drain pasta and return it to the pot.

Add the vinegar to the pasta and toss it until it is all absorbed.  Transfer pasta to a bowl and cool it for 10 minutes.  This is important because cooling it keeps the vinegar from curdling the dressing.

Stir in the dressing until pasta is well coated.  Cool.

Now add your scallions, carrot, celery and the remaining milk and mayonnaise.  Stir into pasta until well combined.  Season with salt and pepper to taste.  Refrigerate pasta, covered, for at least an hour before serving and up to two days at most.  Serve and enjoy!

Apple and Walnut Salad

“I have said that the Declaration of Independence is the ring-bolt to the chain of your nation’s destiny; so, indeed, I regard it. The principles contained in that instrument are saving principles. Stand by those principles, be true to them on all occasions, in all places, against all foes, and at whatever cost.” — Frederick Douglass, July 5, 1852

Ingredients

  • 5 cups torn romaine
  • 5 cups torn red leaf lettuce
  • 1 large red apple, chopped
  • 1 large green apple, chopped
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/3 cup thinly sliced red onion
  • 1/3 cup dried cranberries
  • CIDER VINAIGRETTE:
  • 3/4 cup apple cider or juice
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup walnut oil or canola oil

Directions

  1. In a salad bowl, combine the first eight ingredients.
  2. In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings (1 cup each)

Chinese Chicken Salad

Recipe source, click here

Ingredients:

  • 1 bag premade coleslaw with carrots
  • 8 spring onions, diced

Set aside.

Brown 3 packages sliced almonds in 6 Tblsp white sugar (or less — do not burn!), and mix with 2 packages crumbled Top Ramen noodles.

Blend in blender:

  • 4 Tblsp sugar
  • ¼ cup sesame seed oil
  • ½ cup salad oil
  • 1 package Top Ramen chicken flavoring mix
  • 6 Tbsp rice wine vinegar

Toss all together just before serving.  Add chunks of chilled, cooked chicken breast, if desired.

Hidden Valley’s Crunchy Pea Salad

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This recipe serves 8 people.

INGREDIENTS

Salad

  • ¼ cup sour cream
  • ¾ cup diced green onions
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 1 cup chopped cauliflower
  • 1 cup coarsely chopped cashews
  • 1 cup diced celery
  • 1 package (10 ounces) frozen, petite peas or 2 cups fresh peas
  • 2 teaspoons Dijon mustard
  • 4 strips bacon cooked crisp, crumbled

DIRECTIONS

Salad

  • In a small bowl, add the dressing, sour cream, and dijon mustard and stir until well blended and set aside. Rinse peas in hot water (or steam until tender, if fresh) and drain.
  • In a large bowl, combine the peas, celery, cauliflower, cashews, onions. Toss the dressing together with the salad and chill covered for at least 1 hour. Sprinkle the bacon over the top and serve immediately.
  • *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.