Macaroni Salad

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Macaroni SaladMacaroni salad is one of those salads that you have all year round. Barbecues in the Summer, football parties in the winter and any occasion that involves a deli hero.  This macaroni salad is very creamy and loaded with flavor.


1 Lb Elbow Macaroni
1 Cup Bell Pepper – Chopped fine (any color)
1 Cup Celery – Chopped fine
¼ Cup Onion – Chopped fine
2 TBSP Cider Vinegar
1 TBSP Deli Style Mustard
3 TBSP Sour Cream
1 ¼ Cup Mayonnaise
1 tsp Sugar
3 tsp Salt
¼ tsp Pepper



Cook the macaroni following the manufacturers directions.  In a large bowl, add the hot macaroni.  Add 1 tsp salt and the vinegar to the elbows and stir.  Add the celery, bell pepper, onion, 2 tsp salt, pepper and the sugar to the bowl and mix to combine all ingredients.  Add the sour cream, mayonnaise and mustard.  Stir well, making sure all the macaroni is completely coated.  Refrigerate for at least 1 hour.  Stir again before serving.

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Strawberry Walnut Salad

posted in: Cooking, Salad, Strawberry Walnut Salad | 0

Strawberry Walnut SaladWhat a refreshing salad this is.  The fresh strawberries give it delicious flavor while the sugared walnuts give it a great sweetness.  The poppy seed dressing ties everything together.




9 Cups Greens – combination of Baby Spinach and bite sized pieces of Romaine Lettuce
6-8 Strawberries
1 Cup Walnuts

Poppy Seed Dressing
¼ Cup Sugar
2/3 Cup Vegetable Oil
¼ Cup Vinegar
2 tsp Poppy Seeds
1 tsp Salt
1 tsp Prepared Mustard

Sugared Walnuts
1 Cup Walnuts
6 TBSP Sugar
2 TBSP Water


Poppy Seed Dressing
Put all the ingredients in a jar with a tight fitting lid and shake until combined.  Refrigerate until needed.

Sugared Walnuts
In a small sauce-pan, heat the sugar and water.  Add the walnuts and toss, making sure they are thoroughly coated.  Continue simmering them on the stove, over low heat until all the liquid is absorbed. Then lay them flat in a dish and let them cool.  Just before they are completely cool, loosen them from the dish and let them continue to cool.

Assembling the Salad
Cover the bottom of a flat-bottomed bowl or a platter with the greens.  Slice the strawberries and arrange on top of the greens. Sprinkle the walnuts on top. Serve.

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Cole Slaw

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Cole Slaw

Creamy Cole Slaw is a staple at barbecues around the country.  It is great as a side and it is also fabulous on top of a pulled pork sandwich.  The touch of pineapple int his recipe really makes this Cole Slaw something special.

1 14-oz Bag Cole Slaw Mix
1 20-oz Can Crushed Pineapple
¾ Cup Mayonnaise
2 TBSP Sour Cream
1 TBSP Sugar
4 TBSP Cider Vinegar
1 tsp Celery Seed
2 tsp Salt

Drain the pineapple and squeeze out all the juice.  This should yield approximately 1 cup crushed pineapple.
In a medium bowl, combine the mayonnaise, sour cream, sugar, vinegar, celery seed and salt.  Whisk together.
Add the cole slaw and pineapple and mix thoroughly, making sure all the cole slaw is coated.
Chill for at least 1 hour before serving.

Variation:  You can use pineapple chunks or tid bits instead of crushed pineapple.

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Ambrosia Salad

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When my children were small, they asked me to make this for every family gathering.  The fruit and cool whip really make it a light dessert. The chocolate chips just take it over the top. 
1 29-oz Can Fruit Cocktail
1 29-oz Can Mandarin Oranges
1 20-oz Can Pineapple Chunks
2 Cups Flake Coconut
1 Cup Chocolate Chips – Chopped
1 Cup Walnuts – Chopped
2 Cups Mini-Marshmallows
1 16-oz Jar Maraschino Cherries
1 16-oz Container Cool Whip

Drain the fruit cocktail, mandarin oranges and pineapple chunks completely.  Add them to a large bowl.  Add the coconut, chocolate chips, walnuts, marshmallows.  Drain the cherries and remove the stems before adding to the bowl.  It is optional to add the cinnamon or nutmeg.  Fold in the cool whip.

Chill at least 3 hours before serving.

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Taco Salad

posted in: Taco Salad | 0

Taco Salad

Taco Salad is great.  All the things you love about tacos all mixed together into one bowl.  Yum!! This is truly a winner for the family.


Lettuce – Any kind shredded
1 lbs Ground Beef
1 Cup Shredded Cheese
1 Pkg Taco Seasoning Mix
1 Green Onion – Cut in small pieces
1 Tomatoes – Diced
1 Avocado – Cut in chunks

1 Ear Grilled Corn (or 1 small can corn niblets)
3 TBSP Salsa
Sour Cream
½ Cup Ranch Dressing
2 tsp Sriracha
Nacho Chips
1/2  Cup Ranch Dressing
4 TBSP Salsa
2 tsp Sriracha


Brown the meat and drain any fat in the pan.  Add the taco seasoning to the meat using the manufacturers instructions.
Grill the corn and remove kernels from the cob. (If you are using canned corn, drain and add the kernels to the bowl)
In a large flat bottom bowl start layering the ingredients.  Start with the meat, then add lettuce, green onions, tomatoes, cheese, and avocado. Break up approximately 10 nacho chips and sprinkle them on top of the salad.  Put a dolop of sour cream in the middle.


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