Ramen Noodle Salad

I got this recipe in college from my roommate, Shantae. It has been my favorite salad ever since. Don't make any substitutions or leave anything out, it will not be as good.

1 large head romaine lettuce

4 green onions (chopped)

2 Tab. sesame seeds

1 3oz. package Chicken flavored Ramen (crushed)

1/2 c. slivered almonds

In a large bowl, combine noodles,  onions, sesames seeds, almonds and lettuce. Toss with dressing just before serving.

Dressing:

1 chicken flavor packet (from the Ramen noodles)

3 Tab. white vinegar 

2 Tab. sugar

2 Tab. canola oil

1/2 tsp. black pepper

1/4 tsp. salt

Combine all ingredients and shake or stir to mix well. Pour over salad and toss. 

This salad does not keep well, so it must be devoured immediately, which should be no problem since it is absolutely delicious. We like this salad so much it has been our main dish at dinner on many occasions.

Cooked Play Dough

1 c. flour

1 Tab. oil
1 c. water
1/2 c. salt
2 tsp. cream of tartar
food coloring (can be added before cooking or while kneading) or *Kool Aid

  *Kool Aid adds color and a fun scent I used grape for this batch

Mix dry ingredients (including kool aid if you are using it) together in a medium saucepan. Add wet ingredients and mix together. Cook over low to medium heat, stirring constantly to prevent scorching, until it forms into a ball. (No more than five minutes) Knead until smooth. Store in an airtight container or refrigerate.

Peanut Butter Popcorn

This is a family recipe. Everyone loves this stuff. My mom likes to make it with plenty of peanuts. She would always make an extra batch just for my dad that he would stash in his room.

4 quarts popped corn (1/2 c. unpopped kernels)

1 c. sugar

1/2 c. light corn syrup

1/2 c. honey

1 c. peanut butter

1 tsp. vanilla

1 1/2 c. peanuts (I like to use lightly salted, dry roasted)

Combine sugar, corn syrup, and honey in a small saucepan. Boil for 2 minutes on medium high. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over popcorn and peanuts. Stir with a long handled spoon until well coated. Spread out on a cookie sheet to cool. Store in an airtight container.

Chocolate Chip Cookies

These are Jaxon's favorite cookies! He especially likes to snitch the cookie dough.

1 c. butter, softened (the best way is to leave it out on the counter until it reaches room temperature. Don't warm it up in the microwave!)

3/4 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1 tsp. baking soda

1 tsp. salt

1 c. (or more;) chocolate chips

Cream together butter and sugars in a mixing bowl. Beat in eggs and vanilla. In another bowl, combine all dry ingredients. Add dry ingredients to butter mixture a little at a time. Use a 1 inch cookie scoop to form balls on a cookie sheet. Bake at 375 for 10 minutes.

I place as many 1 inch balls of cookie dough on a cookie sheet as I can and place them in the freezer until they harden. Then I put them in a gallon freezer bag and save them for those moments when you just have to have a fresh baked cookie.

Cornmeal Blueberry Pancakes

This is a recipe that I go off of the foil top of Dannon yogurt. The original recipe calls for plumped raisins, but we use fresh blueberries instead.

Dry ingredients:

1 c. all-purpose flour

1/2 c. cornmeal

3 Tab. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/8 tsp. salt

Wet ingredients:

1 1/2 cups Vanilla, Strawberry, or blueberry nonfat Yogurt

2 large eggs

1/4 c. canola oil

1/2 c. fresh blueberries, rinsed

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together yogurt, egg and oil with a fork. Stir this into the flour mixture just until incorporated.

Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.

Pour 1/4-cup of batter onto skillet in batches, forming 3 1/2-inch cakes. Add blueberries to the individual cakes. Cook about 3 minutes, or until golden, turn and cook 1 minute more.

Serve immediately or transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.

Serve warm vanilla buttermilk syrup or maple syrup.

Chicken Cordon Bleu in a Blanket

This is a recipe that my SIL Aubrey came across. It is simple and tasty. I tweaked it just a bit.

1 tube Grands! Flaky Layers Buttermilk Biscuits

8 chicken tenders

8 pieces hearty sliced, deli ham

8 slices swiss cheese

In a skillet add 1-2 Tab. oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear.

Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each. Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes.

Serve with dipping sauce:

1/4 c. mayo or miracle whip

1 Tab. honey

1/4 c. Apricot Spread

1 Tab. mustard

1 Tab. sour cream

1/4 tsp. poppy seeds

Apple & Sage Pork Chops

I go this recipe from my friend, Erin. It is a recipe from McCormick. You can find a pack of spices at the store with this recipe. I have changed a few things, however. I used cayenne pepper instead of paprika, and garlic powder instead of minced garlic.

1 1/2 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. salt
1/2 tsp. garlic powder

1/2 tsp. ground allspice

1/4 tsp. cayenne pepper

1 Tab. flour

4 boneless pork chops 1 to 1 1/2 inches thick (about 1 1/4 lbs)
2 Tab. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced (I use pink ladies, they are my favorite)
1/2 c. apple juice
1 Tab. brown sugar

Mix flour, salt and all spices in a small bowl. Sprinkle both sides of chops with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in remaining seasoned flour, sugar and apple juice. Return pork chops to the skillet and bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until internal temperature reaches 160. I always use a meat thermometer when cooking so meat doesn't get tough and dry.