My Favorite Salad

I don't have a picture of this one but trust me, it's good.

INGREDIENTS:
1 CUP CHOW MEIN NOODLES
6 OZ. CASHEWS
3 TABLESPOONS CHOPPED/CRUMBLED BACON (OR ENOUGH FOR YOUR LIKING)
2 BAGS ROMAINE LETTUCE

VINAIGRETTE INGREDIENTS:
1/2 CUP OIL
2 TABLESPOONS VINEGAR
1/2 TEASPOON PEPPER
1/2 TEASPOON SALT
3/4 TABLESPOON SUGAR
**MIX TOGETHER IN SEPARATE CONTAINER (PINT CANNING JARS WORK WELL)

Just before serving, combine all ingredients and mixed vinaigrette together to make a simple salad that everyone will enjoy. Be creative, substitute bacon for something more healthy like chicken or the cashews or add something else to it to make it YOUR favorite salad.

Pickle Me Garlic...CONTINUED

As Promised...

Enough to make three pint sized jars.

INGREDIENTS:

WATER

WHITE VINEGAR

SUGAR

DILL (FRESH OR DRIED)

GARLIC CLOVES (I've done both-peeled my own and today used already peeled garlic bought in store-I know, I cheated)

DIRECTIONS:

1) Combine Solutions of: 1/2 Cup Water, 1 Cup White Vinegar, 1 1/2 Tablespoons Sugar, 1 teaspoon of dill (you can use fresh dill too-I just didn't have any on hand...this winter). Basically enough solution to cover garlic.

2) Bring solution to a full rolling boil.

3) Drop peeled garlic into boiling solution. Return to full boil and boil for about 2 minuites.

4) Turn off and allow to cool. I skip this and put it right in the jars. 

**OPTIONAL **

5) It says to store in cool place for 3 months, but I make sure the jars seal and place them in boiling water to ensure they do in fact seal. You'll know they are sealed if the "pop top" is down. Also known on store products: IF BUTTON IS UP DO NOT PURCHASE. I therefore, submerge in water on the stove and make sure when the jars are sealed the button stays down. 

The last batch I made I stored for about 2 months and they were perfect. Just make sure you don't open them any sooner... as hard as it may be.

Some pictures from the post: PICKLE ME GARLIC

This jar was made using garlic that I peeled.

Jar submerged in water-waiting to boil.

Cha, Cha, Cha, Cheesy

Wowza! It's been quite the holiday season this year. Which is probably why I have been slacking on the posts. Sorry, for those of you looking for something new and interesting to make/bake.

For those of you who have read any of my previous posts, you know about my attempt to make pickled garlic. I will have you know I brought it to a family Christmas for others to try and get their take on if it passes the taste bud inspection. I will have you know, it was unanimous that it tasted great. Well, it tasted more like pickled garlic then just something pickled. Therefore, I will be making more than just one jar today and posting the recipe later on. In the meantime... 

I made lasagna the other night and needed something new to make. It's not the most healthy, but at least the recipe I found was quick, easy, and I didn't have to fry it like some other recipes that I found. Therefore, eliminating some of the unnecessary fat.


BAKED MOZZARELLA STICKS

12 Egg Roll Wrappers (I found them in the fresh produce at Wal-Mart)
12 String Cheese Sticks
Water
Extra Virgin Olive Oil (enough to lightly brush the top of wrapped cheese)

1) Preheat oven to 400 Degrees F.
2) Line a baking sheet with foil and lightly spray with non-stick cooking spray
3) Place an egg roll wrapper on a clean surface, with one of its points facing you. With a pastry brush (I used a basting brush), dip in water, moisten all the edges. Place a string cheese at the bottom point of the wrapper and start rolling. Tuck in the sides as you roll. Place seam down on the baking sheet. Repeat for the rest of the egg roll wrappers.
4) Brush the tops of the sticks with the olive oil. Bake in preheated oven for 10 minutes. Then place under broiler to finish.
5) Sticks are finished when the edges turn golden brown and cheese just beings to ooze at the seams. Allow to cool for 5 minutes before serving. Serve with Marinara dipping sauce.

**I used a small pyrex pan and found I should have rotated/flipped sticks to make sure all sides were cooked. The bottom wasn't as crispy as we would have like them-but still very good.**

One sheet of Egg Roll Wrap

I took this from another angle

Don't forget to line your pan-makes for easy clean up!

Just before the oven-as you can see I didn't make twelve.

That's a lot of cheese for two people!

The picture doesn't do it justice.

Where Have You Been All My Life?

I know it's been awhile, but thought I'd share a holiday treat that I made today, however, I haven't had a chance to share pictures yet. Because of the various step process, they are still a work in progress (meaning they are still in the freezer).

I wasn't feeling the greatest this morning due to enjoying too many Long Islands last night, and for some reason I thought of my aunt's chicken dumpling soup that I had a very long time ago. I know it's not the same, but I am hoping it tastes just as delicious. Once it is done tonight I'll try to post. In the meantime, here is chocolate heaven.

Triple Chocolate Cookie Balls

What You Need

1/2 cup cold milk

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

36 OREO Cookies, finely crushed (about 3 cups)

1-1/2 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted

1 square BAKER'S White Chocolate, melted

Make It

STIR milk and pudding mix in medium bowl with large spoon just until moistened. Immediately stir in cookie crumbs; mix well.
SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
REFRIGERATE 20 min. or until firm. Drizzle with white chocolate; refrigerate 10 min. or until firm.