Raw Veggie Salad

Raw Veggie Salad

Cauliflower, finely chopped

Broccoli, finely chopped

Red onion, finely diced 

Carrots, shredded

Celery, finely chopped

Fresh parsley, chopped

Fresh basil, chopped

Italian dressing

Mix all ingrediants, refridgerate for and hour and serve. 

Weed Killer

Weed Killer

1 gallon 5% white vinegar

1 cup table salt

2 tbsp liquid dishwashing soap

Mix well and pour over weeds. 

Dishwasher soap helps the liquid adhere to weeds. 

Repeat as needed. 

Found this to have amazing results over time and weeds quit coming back. 

Taco Salad

Taco Salad

1 lb ground beef, seasoned with salt & pepper and scramble fried

1 head romaine lettuce, chopped

5 green onions, sliced

4 Roma tomatoes, diced

2 cups old cheddar cheeses, shredded or cubed

1 bag of taco chips, crushed

1 bottle Catalina dressing

4 soft taco shells

Olive oil

Crushed sea salt

Mix salad ingrediants well, add the dressing when you are ready to serve. 

To make taco bowls, brush soft taco shells with olive oil and sprinkle with sea salt on both sides. Place in taco bowl cups or on an inverted muffin pan and bake in a 375 degree oven for 10  - 15 minutes. 

Remove from oven, cool,then fill with taco salad above and serve with sour cream and salsa sides. 

Herb and Olive Oil Bread Dip

Herb and Olive Oil Bread Dip

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 tbsp garlic, minced

1 tsp dried thyme

1 tsp dried oregano 

1 tsp freshly ground black pepper

1/2 tsp fresh rosemary, chopped

1/2 tsp kosher or ground sea salt

1/4 red pepper flakes, crushed

1/2 tsp olive oil

1/8 tsp lemon juice

Combine herbs in a small food processor or food chopper.  Chop briefly until all ingrediants are about the same size. Add olive oil & lemon juice and mix well. 

Combine  1 1/2 tsp herb blend to 4 tsp olive oil on a small rimmed plate and serve with a sliced baguette for dipping. 

Refrigerate extra herb blend in an air tight container for use later. 

Nacho Cheese Dip & Sauce

Nacho Cheese Dip & Sauce

3 cups old cheddar cheese, shredded

1 tbsp cornstarch

1  375 gram can evaporated milk

2 tbsp jalapeño pepper, finely diced

1/2 tbsp hot sauce

1/2 tsp onion powder

1/2 tsp garlic powder1 tsp salt

Toss cheese and cornstarch together in a saucepan. 

Add all other ingrediants and cook over medium heat, whisking often until the cheese is melted and sauce is smooth. Adjust to taste with hot sauce, salt or cheese. Add additional milk or cheese to adjust consistency. 

While hot it will have a sauce like consistency - perfect for pouring over nachos. 

As It cools it will thicken and become a dip like consistency. Whisk occasionally to mix in the skin that forms on top. 

This will keep in the fridge for 5 - 7 days. Or you can freeze for later. 

Cream Cheese Sausage Balls

Cream Cheese Sausage Balls

1 lb Italian sausage or pork sausage, uncooked

8 oz cream cheese, softened

1 1/4 cup bisquick

8 oz cheddar cheese, shredded

1 tsp onion powder

1 tsp garlic powder

Fresh parsley

Mix all ingrediants until well combined using dough hook on hand held mixer. Spray glass baking dish with no stick spray and scoop by tablespoon into dish. 

Bake for 25 minutes in a 400 degree oven or until browned. 

Olive Garden House Salad

Olive Garden House Salad

American salad/romaine blend, chopped

Red onion, thinly sliced

Black olives, pitted - sliced or whole

Roma tomatoes, wedges

Pepperoncini, whole

Romano cheese, grated

Croutons

Olive Garden salad dressing

Mix first 5 ingrediants in a salad bowl.  Top with croutons. Add salad dressing according to taste and top with grated cheese. Serve immediately.