Category: Side

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Bacon Cheddar Ranch Pinwheels

  • 2 pkgs (8 oz each) cream cheese, softened
  • 1 1/2 C shredded cheddar cheese
  • 6 slices cooked bacon; chopped
  • 1 Tbsp dry ranch dressing
  • 2 Tbsp chopped fresh chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 5 flour tortillas for burritos (8″)

In a large bow, beat all ingredients except tortillas with an electric mixer on medium speed until well mixed.  Divide mixture evenly among the tortillas, spreading evenly.  Tightly roll up tortillas.  Cut into 1/2″ slices & serve.

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Banana Bread

  • 1 stick margarine
  • 1 C sugar
  • 2 eggs
  • 3 overripe bananas
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 3/4 C flour

Note: I usually freeze my bananas for future use.  Remove the skin/ peel before freezing.  Thaw in fridge the night before baking.

Mix ingredients together.  Bake @ 350 for 1 hour

Makes 1 regular loaf; 3 small loaves; 12 muffins

You can use the same recipe for apple muffins by replacing the bananas with 1-2 C applesauce.  Add cinnamon to taste.  You can also grate fresh apples in the mix, 3-4 depending on the size.  Nuts can also be added.

 

from Clara Schreck

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Mostaccioli (Pasta Salad)

  • box of mostaccioli (1 lb)
  • 2 Tbsp salad oil
  • cucumber
  • medium onion
  • 1/2 C green pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Accent seasoning
  • 1/2 C celery
  • 2 Tbsp chopped green olives
  • 1 C vinegar
  • 1 C sugar
  • 1/2 C salad oil
  • 2 tsp mustard
  • 1 tsp garlic powder

Cook pasta in salt water until tender, don’t overcook.  Drain.  Coat with salad oil.  Grate or chop cucumber, onion, green pepper, celery, and green olives.  Add to pasta.  Combine vinegar, sugar, salad oil, salt, pepper, Accent, mustard, and garlic powder in blender.  Pour over pasta.  Refrigerate for 24 hours, stirring occasionally.

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Ranch Roasted Potatoes

  • 2 lbs small red potatoes, quartered
  • 1/4 C vegetable oil
  • 1 pkg dry ranch dressing

Place potatoes in a gallon size storage bag.  Pour oil over potatoes.  Seal bag and toss to coat.  Add dressing; seal bag and toss again until coated.  Bake in ungreased baking pan @ 450 for 30-35 minutes or until potatoes are brown and crisp.

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Easy Pasta Salad

  • 2 C rotini pasta, uncooked
  • 2 C fresh broccoli florets
  • 1 C halved cherry tomatoes
  • 1/4 C sliced black olives
  • 1/3 C Italian dressing
  • 1/4 C parmesan

Cook pasta as directed on package, adding broccoli to pasta during last 2 minutes of cooking time; drain.  Place in a medium bowl.  Add remaining ingredients; mix lightly.  Cover.  Refrigerate several hours or until chilled.

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7 Layer Fiesta Dip

  • 1 can (16 oz) refried beans
  • 1 pkg (16 oz) sour cream
  • 1 pkg taco seasoning
  • 2 C (8 oz) shredded cheese
  • 1 tomato chopped (about 1 C)
  • 1/2 C sliced green onions
  • 1 C guacamole
  • 1/2 C sliced black olives
  • Tortilla chips

Spread refried beans in a shallow serving dish.  Mix sour cream with taco seasoning.  Spread over beans.  Top with cheese, tomato, onions, dollops of guacamole, and olives.  Serve with tortilla chips.

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Cherry Fruit Salad

  • 1 can cherry pie filling
  • 12 oz Cool Whip
  • 16 oz crushed pineapple (undrained)
  • 1 can sweetened condensed milk

Mix together and refrigerate.

 

from Christine Thorne

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Fruit Salad

  • 1 large can pineapple chunks,
  • 1 can fruit salad
  • 1 can mandarin oranges
  • 1 jar maraschino cherries (no stems)
  • 1 C mini marshmallows
  • 1 container Cool Whip
  • 1 small box instant vanilla pudding

Drain pineapple chunks, save juice.  Make the vanilla pudding with the pineapple juice instead of milk (will be approx. 1 C pineapple juice).  Drain other fruits.  Mix all the fruits into the pudding.  Mix Cool Whip and marshmallows into the pudding mixture.  Refrigerate.

 

from Christine Thorne

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BLT Dip

  • 2 C mayo
  • 2 C sour cream (16 oz container)
  • 1 pkg real bacon bits
  • pint of cherry or grape tomatoes (halved or quartered, depending on how big they are)

Mix well and refrigerate several hours.

 

from Clara Schreck

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Pumpkin Bread

  • 1 can (15 oz) pumpkin
  • 4 eggs
  • 1 C vegetable oil
  • 2/3 C water
  • 3 C sugar
  • 3- 1/2 C flour
  • 2 tsp baking soda
  • 1- 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger

Preheat oven to 350.  Grease 7 small loaf pans (approx. 3″x6″).  In a large mixing bowl, combine pumpkin, eggs, oil, water, and sugar.  In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Stir the dry ingredients into the pumpkin mixture.  Do not over-mix.  Place mixture into loaf pans (filling about 2/3 way up).  Bake for 50 minutes.

 

from Clara Schreck