Crunchy Asian Broccoli Coleslaw
½ c. zesty Italian dressing
2 pkg. (3 oz. Each) ramen noodle soup mix
2 pkg. (12 oz. Each) broccoli slaw
4 green onions, sliced
½ c. dry roasted sunflower kernels
½ cup sliced almonds, toasted
Mix dressing with seasoning packet from one ramen noodle package (discard remaining seasoning packet or reserve for another use). Break noodles apart. Place in large bowl and add slaw, onions, sunflower kernels, and nuts; mix lightly. Add dressing mixture and toss to coat. Serve immediately.
Five-Pepper Pork Chop Skillet
Five-Pepper Pork Chop Skillet
6 bone-in pork chops, 1/2” thick
1 teaspoon coarsely ground black pepper
1 each green, red and yellow bell pepper, chopped
½ cup chicken broth
4 ounces cream cheese, cubed
¼ teaspoon crushed red pepper
Sprinkle chops with black pepper. Add 3 chops at a time to a large nonstick skillet; cook on medium heat 3-4 minutes per side until done. Transfer to a platter and cover to keep warm. Add bell peppers and broth to skillet; cook on medium high heat 5 minutes or until peppers are crisp tender. Stir in cream cheese and crushed pepper; cook and stir 2-3 minutes or until sauce is well blended and heated through. Serve sauce over chops.
6 bone-in pork chops, 1/2” thick
1 teaspoon coarsely ground black pepper
1 each green, red and yellow bell pepper, chopped
½ cup chicken broth
4 ounces cream cheese, cubed
¼ teaspoon crushed red pepper
Sprinkle chops with black pepper. Add 3 chops at a time to a large nonstick skillet; cook on medium heat 3-4 minutes per side until done. Transfer to a platter and cover to keep warm. Add bell peppers and broth to skillet; cook on medium high heat 5 minutes or until peppers are crisp tender. Stir in cream cheese and crushed pepper; cook and stir 2-3 minutes or until sauce is well blended and heated through. Serve sauce over chops.
Loaded Baked Potato Salad
Loaded Baked Potato Salad
2 lbs. Baby red potatoes, quartered
½ cup mayonnaise
¼ cup buttermilk
2 tablespoons chopped fresh chives
½ cup shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled
Cook potatoes in boiling water 20 minutes or until tender; drain and cool. Mix mayonnaise, buttermilk and chives in a large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours; top with bacon just before serving.
2 lbs. Baby red potatoes, quartered
½ cup mayonnaise
¼ cup buttermilk
2 tablespoons chopped fresh chives
½ cup shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled
Cook potatoes in boiling water 20 minutes or until tender; drain and cool. Mix mayonnaise, buttermilk and chives in a large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours; top with bacon just before serving.
Key Lime Cloud Squares
Key Lime Cloud Squares
9 graham crackers, crushed, divided
¼ cup melted butter
3/4 cup boiling water
3 ounce pkg. Lime gelatin
1 cup ice cubes
8 ounces softened cream cheese
14 oz. Can sweetened condensed milk
¾ cup lime juice
2 cups thawed whipped topping, divided
Set aside 1 tablespoons graham cracker crumbs. Mix remaining crumbs with melted butter; press onto bottom of plastic wrap-lined 9” square pan. Refrigerate until ready to use. Add boiling water to gelatin in small bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 minutes or until thickened. Removed any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in sweetened condensed milk, then lime juice. Add gelatin and mix well. Whisk in one cup whipped topping. Pour over crust. Refrigerate 6 hours or until firm. Cover with remaining whipped topping just before serving and sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting.
9 graham crackers, crushed, divided
¼ cup melted butter
3/4 cup boiling water
3 ounce pkg. Lime gelatin
1 cup ice cubes
8 ounces softened cream cheese
14 oz. Can sweetened condensed milk
¾ cup lime juice
2 cups thawed whipped topping, divided
Set aside 1 tablespoons graham cracker crumbs. Mix remaining crumbs with melted butter; press onto bottom of plastic wrap-lined 9” square pan. Refrigerate until ready to use. Add boiling water to gelatin in small bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 minutes or until thickened. Removed any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in sweetened condensed milk, then lime juice. Add gelatin and mix well. Whisk in one cup whipped topping. Pour over crust. Refrigerate 6 hours or until firm. Cover with remaining whipped topping just before serving and sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting.
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