This is a copy-cat version of the dressing used in Wendy's Mandarin Chicken Salad that I found on the site, About:Huntsville, AL. I use Romaine lettuce, mandarin oranges, peanuts and chow mein noodles. Toss with the dressing and you have a great salad. If you would like to make it a main course add cooked chicken strips. If I recall correctly Wendy's uses sliced almonds, but I prefer the peanuts.
I needed a chocolate cake filling and found this recipe posted by Fragglerock1 on Cake Central. The original recipe called for 1/2 cup of hot water but I found that to be very thin and not suitable for filling a cake. I reduced the water to 5 tablespoons and it's just right. The consistency is like soft fudge and is wonderful on any type of cake as a filling or an icing. If you want to use it as a topping for ice cream increase the water to 1/2 cup. I find it is the perfect consistency when used as soon as it cools, but if you let it sit overnight it does become thicker. If it does become too thick you add additional hot water for a thinner consistency. In case you have a large containers of marshmallow cream and evaporated milk you would use 1 1/3 cups of marshmallow cream and 2/3 cup of evaporated milk. This will easily fill and ice an 8"or 9" cake.
If you're a fan of feta cheese and garlic I think you might like this one. I prefer to use the light olive oil so the oil will not be overpowering. Drizzle over romaine lettuce and add a few croutons and you have a dynamite salad
I love fresh asparagus and I'm always looking for different ways to prepare it. This is very rich and if you don't like a lot of salt you may want to use only one-half of the onion soup mixture. Our tastes run on the "heavy salted" side so we like to sop up the left-over juice with a piece of crusty french bread. If you like a lot of cheese feel free to increase the mozzarella to 1/2 cup or to taste. Watch closely while in the oven to make sure it doesn't burn. The onion/butter mixture is enough for 2 pounds but you can refrigerate the remainder for another time. I even cut the amount back to 2 Tbsp of butter mixture dribbled over one pound and found it was plenty - it's all personal preference.
I found this recipe on Food Network and it comes from the Magnolia Cafe. I have no idea of the location of the Magnolia Cafe, but I do like these pancakes. These are a dense pancake which I like to eat by themselves. The original recipe only called for 1/4 cup brown sugar, but I decided to double it and am very glad I did.
This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.
My step son sent me this recipe and I must say I'm sorry I waited so long to try it. These little clusters are bursting with nuts and are delicious. They will be a permanent addition to my Christmas "goodie" boxes.
These little spicy/tangy appetizers are a breeze to make using frozen phyllo shells. I like to boil my shrimp in Zatarain's crab boil for 3 minutes which gives the shrimp a little extra "zing".
The serving size is 2 per person, but I've found from experience most people eat 3-4 so you may want to adjust accordingly.
Cranberry sauce was not something we served on Thanksgiving until recently. I adapted another recipe to our liking and this is the end result. If you don't want to juice your oranges substitute 1 1/4 cups ready-made orange juice. Also, I used 1/2 cup Splenda For Baking (which is half Splenda and half sugar) and could not tell the difference from the batch I made using all sugar. If you like your sauce a little sweeter just add an additional 1/2 cup sugar or 1/4 cup Splenda For Baking.
This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children.