Chicken Bacon Ranch Pasta Salad

 

Chicken Bacon Ranch Pasta Salad:

• 12 ounce pack Spiral pasta ( I used Wacky Pack Veggy Spiral Pack)
• 3 chicken breast, chopped
• 1 cup shredded cheddar cheese
• 1 chopped tomato, or a handful of cherry tomatoes chopped in half
• 6 pieces bacon, cooked hard and crumbled
• 1 zucchini shredded
• 1 tomato chopped or a handful of cherry tomatoes cut in half

COPYCAT RANCH DRESSING INGREDIENTS:

• 1 pack Ranch Dressing (the original recipe called for 1 teaspoon dry Ranch dressing Buttermilk Recipe)
• 1 cup Mayonnaise
• 1/2 cup buttermilk
• 1/4 teaspoon black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon garlic powder

Here’s what you do:

COPYCAT OUTBACK RANCH DRESSING:

• Mix together the mayonnaise, buttermilk, Ranch dressing pack, pepper, paprika, and garlic powder.
• Refrigerate
• Makes 1-1/2 cups and I used it all in this pasta salad.

CHICKEN BACON RANCH PASTA:

• Season chicken with salt and pepper and bake for 30 minutes in the oven 350 degrees.
• Cut the chicken breast up into bite sizes,
• Cook the pasta according to the package directions.
• In a large bowl, combine the chopped chicken, cooked and drained pasta, ranch dressing, shredded cheese, chopped tomatoes, zucchini, and 6 pieces of bacon cooked hard and crumbled.
• Mix well and serve or refrigerate.

Twice Baked Potatoes

Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Pretzel Rolls

 

Ingredients

• 1 cup warm water
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 1/4 cup oil
• 3 cups bread flour
• 1 tablespoon yeast
• 6 cups water
• 3 tablespoons baking soda
• 1 egg white
• 1 tablespoon kosher salt

Directions

1. Mix together brown sugar, salt, and yeast in big bowl.
2. Mix together oil and water and add this to the sugar and yeast mix.
3. Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
4. Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
5. Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
6. Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
7. Drain and place on cookie sheet. Repeat with remaining rolls.
8. Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
9. Bake until 'pretzel' brown, about 12-15 minutes.
10. Enjoy!

Toffee Apple Dip

8 oz Cream Cheese
3/4 C brown Sugar
1 1/2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
Toffee Bites (I crushed up a Heath bar)

Mix all ingredients together.  Serve with apple slices.
(from Melissa)

Gorganzola Cream Sauce for Beef

Ingredients:
2 cups heavy cream
4 Tbl Gorgonzola cheese crumbles
1 1/2 Tbl grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg OR
3 Tbl minced fresh parsley

Directions:
1. Pour heavy cream into sauce pan and bring to a boil over medium-high heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally. Takes about and hour.
2. Remove from heat and whisk in Gorgonzola, Parmesan, salt, pepper, nutmeg/parsley until cheese has melted.

Sumi Salad

Ingredients:

• Half a head of cabbage
• half a head of lettuce (romaine)
• 2 packages of Ramen Noodles
• 1/4 C packaged sesame seeds
• 1/4 C sliced almonds
• Poppy seed dressing (marie's, marzetti's, or lighthouse)

Directions:

1. Saute in 2 T oil the crushed ramen noodles, sesame seeds, and almonds until golden brown.
2. Thinly slice the cabbage and lettuce and mix in bowl.
   
3. Mix all together just before serving and toss with approx 3/4 of a jar of poppy seed dressing.