Chinese Cole Slaw

I was at a picnic a few weeks ago where someone brought Chinese Cole Slaw. I sort of forgot that I even had a recipe to make this dish that I really enjoy. So I pulled out my recipe and made some over the weekend. I can't remember who gave me this recipe, but I haven't had it very long. I think there are many recipes out there for different versions of this dish. Mine is a little heavy on the soy sauce, so if you have a similar recipe you'd like to share with me, I'd love to try a different version to see if we like it better! Thanks for stopping by!

Chinese Cole Slaw

1-16 oz. pkg. shredded cabbage (cole slaw mix)
2 pkg. chicken flavor ramen noodles, crushed
1/2 c. slivered almonds
4 T. butter

Melt butter in skillet. Brown noodles and almonds in butter then set aside to cool.

Dressing:

2 T. soy sauce
2/3 c. vegetable oil
2 T. rice vinegar
4 T. sugar
1 tsp. pepper
6 green onions, chopped (tops and bottoms)
Seasoning packets from ramen noodles

Combine ingredients of dressing and then toss with cabbage and cooled noodles. Cool and serve.

Feta-Stuffed Turkey Burgers

I don't know why I was on a Greek kick last week when I made up my menu for this week, but it sounded so appetizing to me. Greek food is usually so light, and it just sounded tasty to me.

After having Pitas on Saturday, we had these Feta-Stuffed Turkey Burgers for lunch on Sunday. They were great--especially with some of the Tzatziki I told you about yesterday on them! (I skipped the sauce in this recipe since I had already made the Tzatziki.) Thanks for stopping by!

Tzatziki

The recipe I shared with you on Monday for Greek Steak Pitas was great, but I added a sauce that wasn't called for which made them even better. The August issue of Cooking Light has a recipe for Tzatziki, which is a Greek condiment. I made a batch of this for us to have with our pitas. Then, we used it again on some Feta-Stuffed Turkey Burgers that I'll tell you about tomorrow. Thanks for stopping by!

Greek Seasoning

Yesterday I told you about a recipe I tried over the weekend for Greek Steak Pitas. One of the ingredients in the steak marinade was Greek seasoning. I didn't have that on hand, but I found a recipe to make your own online. Fortunately, I had everything on hand to make up my own batch. I even got to use some of my fresh spearmint growing out back! I dried it in my microwave before adding it to the mix. Thanks for stopping by!

Greek Steak Pitas

Now that school has started, we're getting back into a normal routine. I pulled out some summer issues of Cooking Light that I hadn't had a chance to really look through over the summer. So this weekend while we were home without a lot on our schedule, I tried some new recipes.

This Greek Steak Pita recipe was a nice light meal on a warm summer evening. Well, it wasn't exactly warm here this weekend, but it was a nice light meal for the summertime! Instead of pitas, I tried a new product I found at the grocery store, Aunt Millie's Slimwiches. They were really good, and we all really enjoyed them. I also omitted the onion, because none of us are big fans of raw onion.

The recipe also calls for Greek seasoning, which I didn't have, but I found a recipe online for making your own. I'll share that with you tomorrow. Thanks for stopping by!

Watermelon Pops... ...sort of

A few weeks ago, I was looking for watermelon recipes. I wanted something watermelon-themed for a stamping workshop snack. I came across this recipe for Watermelon Pops on the Kraft Foods website. I didn't make them for the workshop, but I saved the recipe for the boys and I to try someday.


We made them this week--sort of. We didn't add the mini chocolate chips, and we didn't use lime jello for the top layer, so ours don't look like watermelons at all, but they're still tasty. We used orange on the top layer instead, so they're a strawberry/orange fruity frozen snack. They're not bad, but I don't know that we'll make them again. The boys just don't have a sweet tooth or big appetite for ice cream and/or frozen novelties, so it's hard to tell how long these will remain in my freezer. Thanks for stopping by!

Grandma Kuck's Rice Pudding

A few months ago, I posted about a rice pudding recipe I had found that you made with already cooked rice. It was pretty good, but I became less impressed with it the second and third times I made it. Have you ever had that happen with a recipe you thought you really liked the first time you had it?
Losing excitement about my former recipe made me want to try some others that I had stashed in my "recipes to try someday" collection. Today, I tried this Grandma Kuck's Rice Pudding recipe from Family Fun. It is fantastic! It is exactly what I was looking for--creamy and wonderful! There's no grainy rice texture in it at all, and it's super easy! Now I guess the real test is whether I will like it the second and third times I make it, but I'm sure I will! Thanks for stopping by!

Grape Salad

Earlier this week at a stamping workshop, I made this Grape Salad recipe for our snack. At an earlier workshop, Kristie was telling me about this great dessert she had made with grapes. Then at another workshop we got to talking about the recipe again, and Sally mentioned that she had a recipe for it, and she makes it all the time. So I asked Sally for her recipe, and I made it for all the gals to try. Sally said it's not her recipe, she got it from someone else, so apparently it's a recipe that has made the rounds. It's a great fruity dessert! You should give it a try!

Grape Salad

8 oz. cream cheese
8 oz. sour cream
1/2 c. powdered sugar
2 tsp. vanilla
6 c. seedless grapes (You may use any mixture of green, red or purple grapes, just one variety, or two, or all three.)

Mix cream cheese, sour cream, powdered sugar, and vanilla until smooth. Fold in grapes. Refrigerate.

Topping

1/2 c. brown sugar
1 c. chopped pecans

Mix together and sprinkle on top of the salad. (It's best to add the topping not too long before serving.) Refrigerate.

Thanks for stopping by!

Cherry-Chicken Salad Croissants

My friend, Sally, was telling me about a really good chicken salad recipe that a mutual friend of ours had made for her when she was visiting her in June. It has dried cherries in it. When I was looking for fruity recipes to make for my stamping workshop last weekend, I thought it would be perfect to make for the ladies' lunch. I emailed Gretchen and asked her for the recipe. She sent the Cherry-Chicken Salad Croissants recipe to me and told me that it was a Taste of Home recipe that she had found. So now I'm sharing it with you! Thanks for stopping by!

Poppy Seed Lemon Bread

Last week I was looking for some new muffin recipes to make for the boys to eat for breakfast. I came across this Poppy Seed Lemon Bread recipe in our church cookbook. Instead of baking it in a loaf pan, I made muffins.

Poppy Seed Lemon Bread

1 pkg. lemon cake mix
1 small box instant lemon pudding
1 c. water
4 eggs
1/2 c. oil
3 T. poppy seeds

Combine all ingredients; beat 5 minutes. Pour into greased loaf pans. Bake at 350 for 30-35 minutes. Makes two loaves.

(Again, I used lined muffin pans and baked them for 20-25 minutes.)

Thanks for stopping by!

Sour Cream Banana Bread/Muffins

Back when I got married, my sister was my maid of honor. She was only in high school at the time, so she and my mom did most of the planning for it. One of the things my mom did was give out large index cards to everyone that were pre-addressed to me. They were to be sent as a post card with one of their favorite recipes in the weeks following the shower. She even put postage on them for everyone.

One of the recipes I received from one of my dad's cousins was a Banana Bread recipe. The boys like to eat muffins for breakfast, so instead of baking it in a loaf pan, I made it into muffins.

Sour Cream Banana Bread

1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. mashed banana (2-3 medium bananas)
1/2 c. nuts (optional)
1/2 c. sour cream

Cream butter and sugar. Add eggs and vanilla. Mix well. Add the dry ingredients and mix just until blended. Add the banana, nuts and sour cream. Mix well until blended. Bake in a greased loaf pan at 350 for 1 hour. (I baked this in muffin cups for about 25 min. It made 18 muffins.)

Thanks for stopping by!

Cherry Supreme

Hi! Sorry I've been delinquent for so long. It's summertime, and the meals have been quick and easy standby's, no new recipes to tell about.

This weekend, I had a stamping workshop at the house. We were making fruit-themed cards, so I made fruity snacks. For dessert, we had Cherry Supreme. It's a recipe of my mom's that she's had for years. I hadn't made it in a long, long time, so I dug out the recipe for us yesterday. I made a few changes to it, so here's my version of it.

Cherry Supreme

Crust:

2 c. graham cracker crumbs
1/4 c. granulated sugar
1/2 c. melted butter

Mix together and pat lightly into a 9x13 baking dish.

Filling:

1-8 oz. pkg. cream cheese (I used the reduced fat.)
1 c. confectioners sugar
1 T. vanilla
1-8 oz. tub Cool whip (I used the fat free.)

Whip together the cream cheese, confectioners sugar and vanilla. Fold in Cool Whip. Spread gently on top of crust. Chill for a few hours. Top with a can of cherry pie filling. (I used the can made with Splenda.) Chill until time to serve. Enjoy!

Thanks for stopping by!