Salted Nut Rolls

1 yellow cake mix
2/3 cup cold butter
1 egg
3 ½ cups miniature marshmallows
12 oz. peanut butter chips
2/3 cup Karo syrup
¼ cup butter
1 tsp. vanilla
Salted peanuts

Preheat oven to 325°.

Pour cake mix into large mixing bowl.  Cut in cold butter with a pastry cutter; mixture will be crumbly.  Add egg and mix.  Spread on jellyroll pan and bake for 10 – 12 minutes, should be VERY light with a few golden spots.  While keeping pan in the oven, spread marshmallows evenly over the top and bake for 5 more minutes.  Let cool.

In microwavable bowl, combine chips, Karo, and butter.  Slowly melt in microwave for up to 3 minutes, stirring after each 30 seconds to a minute (watch closely as chips can burn).  Add vanilla, mix and spread on top of cooled marshmallow cake.  Press salted peanuts into mixture (can leave partially without nuts for those who don’t like them).

Refrigerate overnight to set.

Chicken Caesar Sliders

2 lbs. Chicken breast

¾ cup favorite Caesar dressing

½ cup shredded Parmesan cheese

¼ cup parsley, fresh or dried

½ teaspoon ground pepper

2 cups romaine lettuce, shredded

12 slider buns

Place chicken in a slow cooker, cover and cook on low heat for 4-6 hours.  Shred chicken, leaving any remaining broth.

Pour dressing (enough to coat well), Parmesan cheese, parsley, and pepper over the top.  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until the mixture is hot.

Serve with lettuce on buns.

Poppy Seed Spinach Salad

Salad:
Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds

Dressing:

1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing in gredients together.  Toss enough dressing to coat salad ingredients.

Poppy Seed Salad

Dressing:
1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. onion, pureed
1 Tbsp. poppy seeds
1/2 cup red wine vinegar
1 cup oil

Combine all dressing ingredients and refrigerate overnight to meld flavors together.

Salad:
1 lb. bacon
2 heads green leaf lettuce
1 head iceberg lettuce
1 lb. Swiss cheese, grated
1 small carton small curd cottage cheese

Cook bacon and crumble into small pieces.  Wash and tear lettuce; toss with cheeses and bacon and dressing just before serving.

Minestrone Soup

1 lb mild pork sausage
6 cups water
2 beef bouillon cubes
1 large onion chopped
2 large carrots sliced
2 large celery ribs. sliced
1 can (28 ounce) tomatoes pureed
2 cans (8oz each) tomato sauce
1 Tablespoon dried parsley flakes
1/2 tsp crushed basil
1 tsp crushed oregano
salt and pepper to taste
garlic salt to taste
(last 3 ingredients to be added later)
1 can kidney beans drained
1 can of cut green beans drained
1 cup uncooked macaroni noodles

Brown pork sausage and drain. Put sausage and all ingredients listed above in crock pot except for the last 3 ingredients. Cook on High 5-6 hours. One hour before serving add the last three ingredients and cook until noodles are tender. Serve with grated parmesan cheese.

Steak Salad

For steak:
1 flank steak
1 Tbsp. balsamic vinegar
1 Tbsp. Worchestershire sauce
1 Tsp. sea salt
1 tsp. cracked pepper
1 Tbsp. butter

Marinate steak with all ingredients (except butter) for at least 30 minutes prior to grilling.  Grill to desired doneness.  Remove steak from pan to rest and top with butter.  Slice thinly and serve over salad

For dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. water
1/2 Tsp. dried Italian herbs
1 clove garlic, minced
1 Tbsp. lemon juice

Add all ingredients in a small jar.  Add lid and shake well.  Pour over salad and serve.  For a creamy option, add 2 Tbsp. ranch dressing.

For salad:
lettuce
olives
corn
crumbled blue cheese
diced tomatoes
kidney beans
bacon bits
shredded carrots

Hot Pink Smoothie

1 1/2 cup coconut water
1 large carrot
1/4 medium raw beet, peeled
1/4 cup cashews
1/4 cup dates
12 frozen strawberries

Puree all except strawberries in high-powered blender for 90 seconds. Add strawberries and puree until smooth. Makes 4 cups