EASY MACARONI DINNER SALAD

INGREDIENTS 

1 lb. elbow macaroni or spiral noodles (tri-color make for a pretty salad)

6 oz cubed cheddar cheese (more if you like cheese)

1/4 C minced red onion

4 celery stalks diced

1 red bell pepper diced (optional)

1 small can of sliced black olives (optional)

1 C frozen green peas

12 halved Cherry tomatoes

1 C bite size Broccoli florets

1/2 C mayo

1/4 C apple cider vinegar

1 T sugar

1/4 C fresh dill (optional)

2 T Dijon mustard

1 t Salt

1 t Pepper

DIRECTIONS

1. Cook pasta until al dente. You want them still firm. Immediately run pastas under cold water so it isn't sticky and prevents it from over cooking. Drain well.

2. In a large mixing bowl, toss together cooked, cooled pasta with cheese, onion, celery, red pepper, olives, peas, tomatoes and broccoli.

3, In a medium mixing bowl, mix together mayonnaise, vinegar, dill, sugar, mustard, salt and pepper. (I generally make 1 and 1/2 to 2 times the dressing, and use half when making the salad and the other half just before serving.)

4. Pour the mixture over the pasta and toss until everything is well coated. Cover with plastic wrap and chill for at least 1 hour before serving.

SIMPLE MAYO/VINEGAR DRESSING

 INGREDIENTS

1 C Mayonnaise (or 1/2 C Mayo and 1/2 C plain Greek yogurt)

1 T sugar

2 T Apple Cider Vinegar

Mix together all ingredients until smooth and creamy. 

This recipe can be doubled and keeps for up to a week in the refrigerator.

SUNSHINE BROCCOLI SUPREME SALAD

 INGREDIENTS 

1/2 C Mayo

1/2 C Greek plain yogurt

2 T sugar 

3 T Apple Cider Vinegar

1 lb Fresh Broccoli, chopped into bite-sized pieces (6-8 Cups)

1/2 cup Raisins or Cranberries

1/2 C Salted Sunflower Kernels

1/2 lb cooked crumbled Bacon

1/8 C finely diced Red Onion (more if you like a lot of onion)

DIRECTIONS

1. In a large bowl, whisk together the mayo, yogurt, sugar and vinegar

2. Add in the rest of the ingredients and mix very well.

3. Cover and chill in the fridge for AT LEAST 30 minutes and enjoy!

NOTES:

This dish can be prepared up to 2 days in advance. I do not recommend freezing it as it will become very watery and mushy. I recommend doubling the recipe for parties because it goes fast!!!

 

Maple Sausage Apple Cheese balls

Ingredients 

1/4 cup chopped pecans 

1 pkg Maple Pork Sausage Roll 

2 cups shredded sharp cheddar cheese

3/4 cup all-purpose baking mix

1/3 peeled and coarsely grated, Granny Smith apple

1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 375.

2. Cook pecans in a small skillet over medium-high heat 2-3 minutes or until lightly toasted, stirring constantly. Place in a large bowl.

3. Add remaining ingredients, mix just until blended with wooden spoon or hands.

4. Shape into 36, 1-inch balls.; place in single layer on baking sheet.

5. Bake 12 - 14 minutes or until done (160*) and slightly browned. Serve with toothpicks

Cooking Tips: Cook, cool and crumble sausage for best results

Makes: 18 servings of 2 balls each

Prep Time: 25 minutes

Bake Time: 12 - 15 minutes 

Sue's Daffodil Dip

4 eggs

6 oz pkg cream cheese

1 cup of mayo or 1/2 mayo and 1/2 sour cream 

Blend in food processor ... add to taste onion powder, parsley, garlic powder, salt pepper or 1 T Onion and Herb or Original Mrs. Dash.

serve with veggies

INSTAPOT CHICKEN W/CRANBERRIES AND PEARS

 2 pounds boneless skinless chicken thighs 

2 Bosc pears, peeled and sliced

1 shallot chopped

2/3 C chicken broth

1/2 C dried cranberries

2 T balsamic vinegar

2 T butter

1/2 t dried dill

1/2 t salt

1/2 t pepper

DIRECTIONS

Melt butter on sauté setting

Season chicken with salt & pepper

Brown chicken on both sides in small batches. Remove from pot once browned. 

Add pear and shallots to pot. Stirring until shallots are softened. 

Add vinegar, cranberries and dill.

Once vinegar is bubbling, add broth and stir.

Return chicken back to pot . Lock seal lid.

Press manual adjust time to 15 minutes.

When done cooking quick release the pressure.

Stir and serve.

Jan’s Leftover Rice Pudding

 INGREDIENTS

2 C leftover white rice

3 C milk (any milk)

Small pinch of salt

1/2 C of raisins

1 t vanilla

1/2 t cinnamon

Dash of nutmeg

DIRECTIONS

Combine cooked rice, milk, sugar and salt in a medium sauce pan. Bring to a boil, then lower the heat to a simmer and stir in vanilla and raisins. Cook until just about all of the milk is absorbed (20 - 45 minutes depending on how absorbent your rice is). Stir in cinnamon and nutmeg. Serve warm or chilled.