Tag Archives: green pepper

Seven Layer Salad

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This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!

Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled

Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.

I hope you enjoy our families favorite lettuce salad!

Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).

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Avocado Ranch Dip, Yellow Summer Squash Relish & Whole Grain Waffles

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Aldi Sales for the week of Sept. 12-18.

Sorry for my lack of Aldi “recipes” this week. I only have one to share. That is Avocado Ranch Dip. I also wanted to share a canning recipe, it IS harvest time!!! ūüôā Also, school is back in session and I know that it is important to give those kids a good hearty breakfast so they have energy for the day of school ahead of them. ¬†So look for those recipes here too! I hope you enjoy!(~ and missed me¬†¬†recieving new recipes¬†a little bit during my “break” from the computer, I am happy to be back at it!!!)

* Avocados are $0.49 each. A recipe using avocados coming up…..
* Roma Tomatoes are $0.69 for a 1 lb. pkg. I like to use Romas A LOT. Here are some of the recipes I like to use them in.Pico de Gallo¬†(grab some avocados and you can make quac too….) (I know I am a broken record when it comes to guacamole, saying over and over that it is good ~ but really, it is fantastic and a great side to tacos!), BLT Dip, ¬†Grilled Veggies and remember that Romas are great on sandwiches and pizza too!
* Mangos are $0.59 each, they are not only delicious as a snack but also in Ranch Chicken Wraps.

I recently saw this recipe at Beth’s Favorite Recipes. It jumped out at me and I had a ripe avocado just waiting to be used, so I made it and we had it for lunch and it was very good. It does get brownish after a day or so ~ I had a feeling that would happen so I halved it. I think it would be a nice sandwich or tortilla spread as well. ¬†I did not have chives, so I left those out as well. Check the recipe out here! I hope you enjoy too!

My family in a family of pickle eaters, they enjoy relish too ~ so I knew that this recipe would be a fun one to try out. Not only is it delicious but it is also pretty in the jars. This is an easy canning recipe, not too intimidating ~ just remember that it DOES start the night before, ELSE you might just be disappointed when you go to make it one morning and realize you CANNOT cause you should have started the day before……

* I used a mixture of zucchini (about 2 cups) and yellow summer squash (about 8 cups). IT made it really pretty.

* Please do not use any bowls or cups or mugs that you REALLY love, cause the tumeric WILL turn those things yellow….I now have a lovely 1/2 yellow 1/2 white mug that I am pretty sure will either be really COOL to drink out of or be the one that everyone avoids….

* This yields about 6 1/2 pints.

Yellow Summer Squash Relish
10 c. shredded yellow summer squash
2 large onions, chopped finely
2 large green  peppers, chopped finely
6 TB. canning salt
4 c. sugar
3 c. apple cider vinegar
1 TB. celery seed
1 TB. ground mustard
1 TB. tumeric
1/2 tsp. nutmeg
1/2 tsp. pepper
Combine the 1st 4, mix well and chill overnight. In the morning drain well, rinse, drain again. In a large pot mix together the remaining ingredients and bring to a boil. Add the squash mixture and bring back to a boil. Boil for 15 minutes. Ladle into pint size jars and process for 15 minutes. Allow to set on your counter for 24 hours. Check to see if they all sealed. IF any did not they need to go in your fridge to be eaten right away, the others can go in your pantry to enjoy all winter long. Enjoy.

Recipe from Country Women magazine.

If you like waffles, you will like these. They cook up nicely in the waffle iron and are  good for you! Top with your choice of waffle topping~ syrup or butter, powdered sugar, whipped cream or strawberries ~ however you top it, it should be a hit!

Yields about 6 waffles, so we always double.

Whole Grain Waffles
1/2 c.flour
1/2 c. wheat flour
1/2 c. quick cooking oats
1 TB. brown sugar
2 tsp. baking powder
1 1/4 c. milk
1 TB.oil
1 egg
Heat your waffle iron. Whisk the egg, oil and milk together. Add the remaining ingredients and mix just till combined. I usually let the mixture set for about 5 minutes. ¬†Spray waffle iron with cooking spray and cook according to your waffle iron’s instructions. ¬†Enjoy.

Recipe originality unknown, a recipe I have been using for years.

Three Bean Salad & Caramel Puffs

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 Aldi Sale Recipe Time!
Sale runs from June 27 РJuly(ALREADY!!!!time is flying!)3.   

* Clancy’s Puffed Corn, ¬†butter flavor is $1.29. It makes a simply delish crunchy sugary snack called Caramel Puffs. (Recipe to follow.)
* Cherries are $1.99 for a 16 oz. pkg.!! Just gotta grab one or two cause that is a GREAT price! Other great fruits are on sale too, aren’t we ALL enjoying this delish warm weather produce!??!?

I noticed in the ad that Aldi has a canned “3 Bean Salad” for $0.99, I have never tried this but do make my own using all Aldi ingredients……so I am going to give my recipe which might just be cheaper than their canned version.

I have always thought that I had a bit of “old fashionedness” in me. I like to wear skirts and I like to knead bread. I have always been intrigued by the “olden days” and love to hear the stories and see pictures. I prefer to write over typing, technology and I do not always agree, if I could just speak to the computer and tell it that IT is wrong and I am right and that I did NOT mean to delete those important files and can I please have them back…oh….The whole point to this tangent is that this salad is one of my favorites and one of the few ways I can get veggies in my kids (they really do enjoy it), BUT I, for some reason, think that it seems like an “old-fashioned” salad. I am not embarrassed that I like it cause I know that you will too, maybe you already do and YEAH! Another great summer salad and this one travels like a champ cause it has nothing that will spoil if it is warm out!

Three Bean Salad  
1 can wax beans, drained
1 can green beans, drained
1 can kidney beans, drained
1/2 c. chopped green pepper
1/4 c. chopped onion
Dressing :
1/2 c. oil
1/2 c. cider vinegar, can use white if you do not have cider vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. pepper
Mix all the beans, green pepper and onion in a bowl. Put the dressing ingredients in your favorite dressing shaker (mine is a cleaned peanut butter jar), shake it well and pour over the bean mixture. This tasted best if you let it marinade at least 8 hours. Serve with a slotted spoon and enjoy!

Recipe from Mom W.

Caramel Puffs is another recipe that most of you may already be familiar with and sorry about that, but if just one person out there has never had or made then I will be thrilled to have shared it, if you haven’t had this before then you really should at least check it out! It really is genius. Like caramel popcorn….sorta….but different. ¬†My tip ¬†here it to be sure sure sure to boil that butter/brown sugar/corn syrup mixture for 2 solid minutes at a FULL boil. It makes all the difference in the crunchyness you want to have here, boil it to shortly and you will have chewy….which is just fine IF you want to pull your fillings out, NOT suggested however! (PS ~ I usually half this recipe.)

Caramel Puffs
2 (8 oz.) bags of  puffed corn, butter flavor
2 sticks margarine or butter
2 c.brown sugar
1/2 c.light corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
Mix the margarine or butter,  brown sugar and corn syrup in a sauce pan. Bring to a boil, when it has reached a FULL boil. Boil for 2 minutes. Stirring always. Take off heat and add the baking soda and vanilla. Spread the puffs onto 2 large cookie sheets (about 10x14ish with sides!)  Drizzle the sugar yumminess over top and stir well to coat. Bake @ 275* for 1 hour, stirring every 15-20 minutes. When done, dump onto wax paper or a paper bag to cool. Cool completely and store in an air-tight container. ENJOY.

Recipe from Tasteful Traditions, from Trinity PRC Young People’s Society. (I just changed some of the directions a bit.)
     
 

Fiesta Corn Chip Dip

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I love a recipe with a story. This one has just that. My friend, Cassie, would bring this Corn Dip to cookouts and I loved it every time she made it (3 times so far…who is counting, better question….who remembers that?? and why cannot I remember which way is north, east,south or west….?!) No joke, EVERY TIME she would bring it I would ask for the recipe. “It is easy” she says “you can remember” she says…I didn’t and I would it eat the next time and EXCLAIM ~ “I love this stuff!” and ask for the recipe. Vicious cycle. THEN (oh the excitement..) my friend Kathy and I were the only 2 people ¬†in the world seemingly who were excited about an e-mail recipe exchange….no one really “played” ¬†with us, so we shared recipes with each other (….oh Cassie “played” too and my grandma). She shared with me the recipe that she shared with someone from the recipe exchange, and it was a Corn Chip Dip MUCH like Cassie’s but a bit different, but now I had measurements/directions/ingredients on paper, ¬†no more excuses. Set to make it that night. THEN I got a new cook book and GUESS what was in it…..? I know I KNOW!!! Fun. A Fiesta Corn Chip Dip…..fun, oh the giddiness I felt. WHICH recipe to use was the question. Could not choose so I picked a bit from each. My kids loved. Make a GREAT appetizer or a side dish to a Mexican meal. Enjoy and thanks to my friends for sharing their wonderful recipes with me, you KNOW I love it!!

* There are 2 options as far as serving this goes. You can sprinkle the top with Chili Cheese Fritos and eat it more like a “salad”. OR you can serve with tortilla chips or Frito (corn chip) scoops and scoop it up, that is more like a “dip”. We enjoy eat both ways!! Hope you do it.

*Mexicorn is delish in it. That is a can of corn, a little smaller than a regular can I think, that has red and green pepper chunks in it and maybe some other ingredients. If you do not want to dice up the peppers, go for a can of mexicorn. Either way is good!

* I do not really measure the chopped veggies, so the measurements may not be spot on. Do as much or as little as you like!

*Don’t forget to wear gloves when seeding your jalapeno…….

*If you do not have or want to use Greek yogurt, you can use 1/2 c. mayo instead of 1/4 c. mayo and 1/4 c. Greek yogurt.

Fiesta Corn Chip Dip  
2 cans of corn (15 oz. ish each), drain well
1/2 c. diced red or green peppers, or a combo of both
1 jalapeno, seeded and chopped up small
diced red onion to taste
1/4 c. chopped black olives
1 c. shredded cheddar cheese
1/2 c. sour cream
1/4 c. mayonnaise
1/4 c. Greek yogurt
1-2 TB. taco seasoning, opt. (I say optional BECAUSE Cassie added this and I did not know that, but will be trying it next time, it is good with or without!!)
Tortilla chips and/or Chili Cheese Fritos and/or Frito Scoops
Pour the drained corn into a bowl, add the chopped peppers, onion and olives. Toss to combine. Add the cheese, sour cream, mayo, Greek yogurt and taco seasoning. Stir to combine and chill. Serve with your chip of choice. (IF topping with Chili Cheese Fritos, so that JUST before serving or they will get soggy.)   Easy peasy. Enjoy!!

Recipe adapted from Cassie, Kathy and the cookbook “Tried and True Recipes”.

Carrot Salad & Mushroom Side Dish

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Looks like we have some good produce on sale at Aldi this week!
Sale run from May 9 – May 15

* A 16-oz. pkg. of baby carrots is $0.49. Grab a bag or two of those to make Carrot Salad!
* An 8-oz. pkg. of button mushrooms is $0.69. Pick up a pack of these and make a delicious Mushroom Side Dish.

I have been reading the Ramona books to my kids and one night we read about Beezus making a fresh carrot salad because Mother forgot to turn on the crock pot and they were hungry ~ so they had pancakes and carrot salad and argued about whose Grandmother said the wisest things….oh…sorry, tangent. ¬†ANYWAYS…..I have been wanting carrot salad since reading that. (Who craves that sorta thing??)¬† This will be a great summer salad, nice and cool. My kids just ate just the carrots, that was fine by me.

* I steamed the carrots for 15 minutes, so they still had some crunch to them.

* I did 1/3 of this batch and it was perfect for us to eat as a side with dinner. You can go more or less on the onions, green pepper and celery depending upon your level of like and dis-like. (I personally would go with a little less onions.)

Carrot Salad  
2-3 lb. baby carrots (cooked)
1 green pepper, cut up
2 small onions, cut up
1 c. celery, cut up
Dressing: 
1 can tomato soup
1 c. sugar
3/4 c. oil
3/4 c. vinegar
2 tsp. Worcestershire sauce
2 tsp. mustard
2 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed
Stream the carrots for about 15 minutes, or cook however you would like. Combine the veggies and put in a bowl, set aside. Mix the dressing ingredients in a blender and blend till well combined. Pour over veggies and chill well. Serve with a slotted spoon. Enjoy!

Recipe from Prized Recipes to Cook and Savor.

I have NEVER liked mushrooms, but my husband does, so I make them WHEN I want to kiss up remember to. I saw this recipe at Cooking Up a Sale and wanted to try it, though our grill is capush right now. I made just a few changes and sautéed on the stove top and GUESS what??!? I liked it, I ACTUALLY liked it!! You will too!

Mushroom Side Dish       
8 oz. fresh mushrooms (whole IF you are grilling, sliced IF you want if you are sauteing)
1 small onion, sliced
1/3 c. oil
1/4 c. ketchup
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
2 TB. Worcestershire sauce
1/2 tsp. garlic
1 tsp.  brown sugar
Put mushrooms and onions in a bowl. Set aside. Combine the remaining ingredients and pour over veggies, give it a good stir. (It may seem like it is not enough to coat well BUT give it some time and the salt will bring out some of the “juices” from the onions and mushrooms,making even more marinade appear.) Stir a couple times, allow to marinade for 4 hours. At this point head over to¬†Cooking Up a Sale to see how she grills hers OR heat a skillet and add the mushrooms, using a slotted spoon,¬† you do not want too much liquid, cause you want it to brown a bit. Cook and stir over medium heat for about 10-15 minutes or till tender and¬† browned nicely. Serve as a side dish to chicken, steak or on burgers. Enjoy!

Recipe adapted from Cooking Up a Sale.

Cheerio Chow & Sweet and Sour Chicken

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¬†So, I am going to go ahead and pick some sale items from Strack and VanTil this week as well! I would love to know if anyone is finding this helpful, fun, annoying, enjoyable, any descriptive word that comes to mind!! ūüôā
Sale runs from May 3 – May 9.

* Cheerios. Yum. Select General Mills cereal on sale for 5/$10.oo. The Cheerios box is 8.9 oz. ~ not really big, may need 2 to make Cheerio Chow.

* Long grain rice is on sale as well, a 32 oz. bag for $0.99. Use this for Butter Baked Rice and you will be a happy camper. I have included a recipe today for Sweet & Sour Chicken. Sorry, no real great sales to match this recipe….but it is too good not to share and serve it with Butter Baked Rice.

* Being that tomorrow is Cinco¬†de Mayo ~ why not make¬†¬†Baked Creamy Taquitos¬†with Guacamole and Pico¬†de Gallo?? Using these sale ingredients. Tomatoes, $0.99 per lb. Avocado, 10/$10. Onions, 2 lb. bag, buy¬†3/$5.00. Cilantro 5 bunches for $2.00. (don’t buy 5……! They will go bad! unless you love cilantro like I do!!) Limes are 10/$1.00.

We are all familiar with the ever popular “Puppy Chow” snack mix, if you have not had it before ~ check it out here¬†(oops, I guess it was originally called Muddy Buddies!).¬† This is the version of Puppy Chow that I have been making for a while, I think it was inspired by a need to use up a box of Cheerios and/or not having a box of Chex OR in my desperate need to want to get some healthier foods into my kids I decided that they will eat Cheerios IF they were smothered in chocolate and peanut butter! Well, whatever the reason I made this, we love it and I hope you do too!

*Start with about 9 c. Cheerios, add all the chocolate numminess and stir, if it seems too wet yet, then add more Cheerios as needed.

*You can mix Chex¬†and Cheerios, yum yum….

Cheerio Chow
9  c. + Cheerios
1 c. peanut butter
1 c. chocolate chips
1 tsp. vanilla
2-3 c. powdered sugar
Put the Cheerios in a large bowl, one with a lid that fits tight, and set aside. Combine the peanut butter and chocolate and melt in the microwave, heat for about 45 seconds then stir, repeat till all melty OR use your double boiler to melt them together. Stir in vanilla. Pour over the Cheerios and stir well. Dump about 2 c. powdered sugar on top, put on lid and shake shake shake, recruit the kids, they love it! Lift the lid SLOWLY or you will be in a sugar cloud and see if more sugar is needed to achieve a nice coating. Add more as needed. Dump out onto wax paper or a paper bag to cool. Cool all the way then store in an airtight container UNLESS it all gets eaten right away! Chocolate and Peanut Butter. YUM! Enjoy!

Recipe adapted from Chex and inspired by my kiddos.

Cheerio Chow is linked at Six Sister’s Stuff and eat2gather.

A friend¬†and I were talking about how delicious Orange Chicken is and wondered about NOT frying it. Well, that recipe is so good as it is that I would like to leave it that way and enjoy a good “fried” dinner once in a while, and when¬†I¬†feel that I need a bit healthier of a Chinese meal ~ I will make one of my fravrite dinners. Sweet and Sour Chicken. Yum.

Sweet and Sour Chicken  
4 chicken breast
1/2 c. flour
salt & pepper
dash of garlic powder
oil to coat bottom of pan
1 c. green peppers chunks
Sauce: 
20 oz. can of pineapple chunks
1 c. sugar
2 TB. cornstarch
3/4 c. vinegar
2 TB. soy sauce
1 chicken bouillon cube
Cut up chicken into bite size pieces. Combine the flour, salt, pepper and garlic in a large ziplock bag. Add the chicken and toss to coat. Heat oil in the pan (enough to cover the bottom). When hot, add the chicken and cook tilled browned a bit, no need to cook all the way through ~ it will finish cooking in the oven. Put chicken in 9″ x 13″ pan. Prepare the sauce by draining the pineapple, save pineapple for adding to chicken later. Add water to juice in order¬†to make it equal 1 1/4 c. liquid. Combine the water/juice mixture, sugar, cornstarch, vinegar, soy sauce and chicken bouillon¬†cube and bring mixture to a low boil and cook till thickened, stir OFTEN!!!! Pour this over the chicken, top with green pepper chunks.¬† Bake, uncovered @ 325* for about 30 minutes. Take out and add the cut-up¬†pineapple, stir and cook another 20-30 min. Serve over Butter Baked Rice OR your fravrite rice and as always…ENJOY!!!

Recipe originally¬†from…..?…..I have had it forever and added this and that, but not sure where it was originally from.

Pizza Breakfast Casserole and Ranch Potatoes

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I am trying something new today! Hope it is a “hit”!! Lisa over at Cooking Up a Sale, does just that, she shares recipes that match up with sales. (Check it out, she posts according to the Meijer sales).¬†She does a great job at it, and well I may not be quite as thorough as she is, I would like to try my hand at it…just a bit and share a recipe or 2 on Thursday ¬†that will use an ingredient or two ¬†from either Aldi or Strack and VanTil sale fliers. I am not sure if both those stores are nationwide BUT even if they aren’t, I sure hope you enjoy the recipe(s) anyway! If you do shop those stores, I hope you find this helpful and fun! Cannot wait to hear anyone’s thoughts!!! Thanks for the idea, Lisa!

Sale items taken from Strack and VanTil this week. Sale runs from April 26-May 2.
*Eggs ~ $0.69 each. Limit of 2. Here is a¬†Pizza Breakfast Casserole. It is great for “breakfast for dinner”. Change up the toppings as you see fit, use all meat or just veggies, or a combo of both. You can use whatever cheese suits your fancy.
*Red Potatoes ~ 2(5 lb) bags for $5.00. Red potatoes are a treat, not a dessert treat, a side dish treat! This recipe is called Ranch Potatoes, a favorite in our house.

Pizza Breakfast Casserole
1 pkg. crescent rolls
6 eggs
some milk, about 1/4 c.
salt & pepper to taste
1-2 c. cheddar cheese, shredded
Optional ingredients: mushrooms, ham, bacon, sausage, onions, green pepper, etc.
Grease a 9″x13″ pan. Lay crescent rolls in the bottom and stretch to cover the bottom on the pan, pinch the seams to together and press to flatten. Beat eggs together, add milk and salt¬†& pepper. Pour over unbaked ¬†“crust”. Dice up any and all ingredients (make sure to cook the meat 1st)¬†you want on your “pizza” and sprinkle over eggs. Top with cheese. Bake @ 350* for 25-30 minutes. ENJOY!

Recipe adapted from the cookbook “Tried and True”.

Ranch Potatoes
10 medium red potatoes
1/2 c. sour cream
1/2 c. prepared Ranch dressing
1/4 c. crumbled bacon
2 TB. minced parsley, or 1 tsp. dried parsley
1 c. cheddar cheese (I use more)
Topping:
1/2 c. shredded cheddar cheese
1/4 c. butter (melted)
2 c. crushed corn flakes
Cook the potatoes till tender, quarter (leaving skins on, if desired) and put in greased 9″x13″ pan. Combine the sour cream, dressing, bacon, parsley and cheese. Mix well and pour over potatoes, toss gently. Top with the 1/2 c. cheese. Combine corn flakes and butter and sprinkle over casserole. Bake @ 350* for 40-45 minutes. ENJOY!!

Recipe from “Prized Recipes to Cook and Savor”.

*For the Ranch potatoes, I actually cut the red potatoes up into SMALL cubes ~ maybe 1/2″-1″ cubes ~ THEN cook in water till just tender, not cooked ALL the way, then drain. Then follow the rest of the recipe.
*I tried Greek yogurt the other week, subing it in for sour cream and mayo in some recipes, this is one of the recipes I used it in, for the sour cream. It was delicious.  If you have never used it but would like to try it, I would suggest using it for 1/2 of the sour cream, just to be sure you enjoy the flavor.