Friday, July 24, 2009

Creamy Italian Dressing

This is the best dressing that I have ever made. It was supposed to be a knock-off of Olive Garden's but it is too creamy and doesn't even taste like theirs at all. Much better! Landyn loved it and he has just started to eat salad, but only based on what dressing it has.

Creamy Italian Dressing

1/2 c. mayo
1/3 c. white vinegar (I would use less; next time I will)
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesean cheese
2 T. Romano cheese
1/4 tsp. garlic salt (or 1 clove garlic, minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 t. lemon juice

Mix all ingredients. If too tart, add a little sugar (I added about 1 T.)
Chill salad bowl 30 min. before putting lettuce in it. Add other salad ingredients and then top with dressing. I used an entire head of romaine lettuce and 1/4 bag of spring mix and there was too much dressing, so watch and mix carefully or add more lettuce.

Friday, July 10, 2009

2 new awesome recipes!

Here are 2 new wonderful recipes I made this week (love being on vacation!)


1 box of Velveeta
1 can of Rotel
1 lb. sausage, browned and drained
1 lb. hamburger, browned and drained
1 small jar of salsa (i just poured in some)
1 can cream of mushroom soup

Melt Velveeta in large pot. Add rotel, meat, salsa and soup. Mix together until heated through. Enjoy!! (If you live in Jonesboro and eat at a certain restaurant that's been known to make you FAT-you might recognize this "queso" as their "mama's"! Tastes just like theirs, but it does taste better if you cook it and then reheat it the next day; the flavors melt.


1 tbsp butter or margarine
1 can of Rotel
1 8oz. container of cream cheese (I used whipped but you can use block)*
1 8 oz. container of sour cream*
2 cups of cooked, chopped chicken breast
8 (8") flour tortillas
2 cups of shredded Colby and Monterrey Jack cheese
1 pint of whipping cream

Preheat oven to 350. Spray 9 x 13 pan. Melt butter in large skillet. Add Rotel an saute 1 min. Stir in cream cheese*, sour cream*, and chicken. Cook,stirring until all melted. Spoon chicken mixture down center of each tortilla. Roll up and place seam side down in dish. Sprinkle with cheese and drizzle with whipping cream. Cover with foil and bake for 30 min. Remove foil and bake additional 15 min. until baked golden brown.

* I only used half of the cream cheese and half of the sour cream containers.

These were both delicious

Wednesday, July 8, 2009

Summer Cooking

Nothing better than whipping up a batch of my family's SECRET BBQ sauce!

And then using it on hamburgers and sausage! These are the leftovers-we ate like kings!

And, what could be better than "wedgies" (as Landyn calls them!)

(Not sure why all of the text is on the right when I clicked for center?)