Ramen Coleslaw Salad with Chicken by Guest Chef Summer

1 env. Good Seasons Italian Dressing/ Recipe Mix (prepare as directed)
1/4 cup sugar
2 tbsp soy sauce
1 pkg, 3oz ramen noodle
1 pkg, 16oz coleslaw blend, bag
3 green onions, sliced
1/2 cup Planters Dry Roasted sunflower kernels

1/2 cup Planters Sliced Almonds, toasted I also like to add:
Grilled chicken, diced
Sesame Seeds

In a separate bowl, prepare salad dressing mix per package (w/ oil, vinegar and water). Add soy sauce and sugar and stir. Break apart noodles; place in large bowl. Add coleslaw blend, onions, sunflower kernels and almonds to noodles. (Add chicken and sesame seed if prefer). Mix lightly. Add dressing...toss to coat well. Serve soon after mixing to stay crisp.

Introducing Guest Chef Summer!

Introducing Summer! This picture is like a week after Summer had a baby - doesn't she look great? Oh, and the fact that she's already back in the kitchen just about kills me. Here's a little info about Summer. You'll enjoy her recipes, I know I do!

Summer says, "I love to bake goodies. I'm not much of a cook, but I love treats. Once I have a favorite recipe, I use it all the time. I'm not one that tries a whole lot of things because once I know something is liked, it's liked every time."

On the docket for Summer's recipes this week are:

• Chocolate Chip Banana Bread
• Easy Fruit Pizza
• Chicken Cordon Bleu
• Ramen Chicken Salad
• Creamy Chicken Enchiladas
• German Pancakes

Stay Tuned!

Tin Foil Dinners - Cheater Style

Since we haven't had the chance to go camping this summer, I made tin foil dinners at home, in the oven. Scrumptious! There are so many things you can do with tin foil dinners, so this is mysuggestion (with helpful suggestions from my old college buddy, Dani):

Ground beef - formed into little patties, seasoned well (garlic salt, pepper, season salt, all purpose seasoning)
par-boiled potatoes, carrots, and sweet potatoes
Sweet Vidalia Onion, sliced
2 rings of pineapple (canned or fresh) per person
season salt, pepper
sharp sheddar cheese

Use heavy duty tin foil (or double layer regular foil), shiny side up. Spray with non-stick spray. Place meat on foil and cover with onions first, then remaining vegetables (as many as you'll eat). Top with 2 rings of pineapple. Season entire stack well and seal the foil on all sides. Place dinners on cookies sheet in preheated oven at 450 for 20 minutes, turning over once. I also made a few extra packets of just the vegetables, so baby could have some too!

When you remove from oven, carefully unwrap tin foil, sprinkle with cheddar, and serve warm!

Great Summer Salad w/ Great Homemade Dressing/Marinade

1 head romaine lettuce, chopped
1 small bag spinach or baby greens mix
1 green onion, chopped all the way from white to green
1/2 carton strawberries, sliced
1/2 c. almonds, chopped
1/2 c. mozzarella, shredded
1-2 TBS. butter
1 TBS. sugar

Wash, chop and refrigerate greens. Slice onion and strawberries. Place butter in pan with chopped almonds. Coat with sugar until sugar carmelizes on nuts. Place sugared almonds in a bowl with greens, onions and strawberries. Cover with dressing (recipe below - I only use about 1/4 of the dressing and save the rest for later). Toss with mozzarella. If you need more bulk, you can add grilled chicken to this salad. We like it with and without.

Dressing:
1 whole strawberry, large
3 green onions
3/4 c. olive oil
2/4 c. white vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. mustard
1/2 tsp. poppy seeds (optional)
Mix in blender until smooth. Pour desired amount over salad.

Back and at it!

I'm finally getting unburied from taking a little Tour de Summer, and will be starting guest chefs again next week. Sorry for any of you chefs who have been waiting for your turn! I've also got 2 new recipe books and can't wait to start trying and sharing! I'm trying "World's Best Cookies" tonight. I'll post it if I agree with the title :).

Burnt Butter Frosted Banana Cookies by Kris

Oh my....I loved these. Can't have just one. Tip: Frost quickly, they frosting thickens quickly.

CREAM TOGETHER:

1 square soft butter

1/2 C shortening (butter flavor)

1 Cup sugar

2 eggs

3 ripe bananas

1/2 cup buttermilk

1 tsp vanilla

ADD:

3 cups of flour

1/2 tsp salt

1 1/2 tsp sodaCHILL FOR ONE HOUR, use ball scooper to place on cookie sheet.

BAKE 350 FOR 10 MINUTES. Cool.

BURNT BUTTER FROSTING

1 cube butter (melt) on stove until golden brown-watch and stirtake of stove and add:

2 cups powdered sugar

1/2 tsp vanilla

2-4 Tbsp hot water ( 1 Tbsp at a time until desired consistency)add powdered sugar if necessary. REFRIGERATE OR FREEZE

Cucumber Limeade

CUCUMBER LIMEADE (courtesy of Nanette at Hosenfeld Happenings)

3 cans limeade concentrate

crystal light lemonade powder ( 2 quart package)

1 liter sugar free sprite, 7-up

2 quarts water

1 cucumber, cut into slices, leave skin on

3 limes, cut into slices

1/2 bag ice

See You Soon Fellow Foodies

I'm taking a long awaited vacation...and a long one at that.

Don't worry, my travels will introduce me to new recipes that I will soon introduce to you.

Check back soon. Well, not that soon. And while you're waiting, join me for one of these while you browse through my index on the left of all my oldies, but goodies! Yummmmmmmmmm.

Perfect Plain Potato Salad

So, I'm really picky when it comes to potato salad. To be honest, I don't love it all that much - some have too much onion, some have too much pickle (or any pickle for that matter), some are made with Miracle Whip (eeeewwww)...You get the idea. So, I had some last summer that I really liked, it's plain, but just up my alley for potato salad. Let me know if you like it!

6 medium whole potatoes - peeled boiled for about 15 minutes. Once they are soft enough to cut (don't overcook), let them cool slightly, and then dice.

1.5 cups Mayo
1 TBS. white vinegar
1 TBS. prepared mustard
1 tsp. salt
1/2 tsp. pepper (fresh ground)
1/2 tsp. dill weed
1/2 white or vidalia onion, finely chopped

Mix the above ingredients together. Add diced potatoes, onions, and if you like celery (I didn't have any in my kitchen this time), you can add 2 stalks, chopped up. Mix it all together to coat. Add 4 hard boiled eggs, chopped. Let it all sit together in the fridge overnight, or at least 4 hours, to enhance flavor. Serve with BBQ!

And the Recipe Book Winner is....

Mary Ruth from Texas!

Mary Ruth, please contact me so we can make arrangements to get you your prize!