Wednesday, September 30, 2015

Layered Lettuce Salad

It sometimes surprises me how something so simple can produce something so amazing.

Like this Layered Lettuce Salad.

You simply throw a variety of vegetables in a bowl and cover them with a layer of Miracle Whip, cheese and bacon, then let it sit over night. Hours later, stir it up, and you have something really special.

I know most of you have either heard of it or tried it, but since the first time I made this (at least 30 years ago), it has been one of my very favorites.

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3/4 head of lettuce, I used mixture of iceberg and romaine
1/2 cup green onions, chopped
1/2 cup green bell pepper, chopped, I mixed green and red
1/2 cup celery, chopped
2 cups frozen peas
3/4 cup Miracle Whip
4 oz sharp cheddar cheese, grated
3/4 cup cooked bacon, chopped apprx. 6 slices

Layer in order of ingredients, cover in saran wrap and let sit overnight in refrigerator. Stir together and enjoy.

Tuesday, September 29, 2015

Chocolate Banana Brownies

I didn't plan on posting these "Chocolate Banana Brownies" but midway through 
eating a piece I thought, yep....I need to share.

They're super easy to make and bake in about 20 minutes.

While they're not a gooey brownie, they are really moist and with the chocolate chips 
being all was awesome! 

I was thinking a nice scoop of black walnut ice cream with it would be out-of-this-world delicious!

Linked with Weekend Potluck & Foodie Friday.


1/2 cup butter, melted
1/4 cup cocoa
1 cup sugar
1 egg
1 tsp pure vanilla extract
1 1/2 cups mashed bananas, apprx. 2 lg
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup bittersweet or semi-sweet chocolate chips, I use Ghirardelli 60% Cacao

Heat oven to 350*.

Melt butter in a medium bowl; whisk in cocoa. Add sugar, egg, vanilla and mashed bananas; whisk until combined. 

In a separate bowl; whisk together flour, baking powder, baking soda and salt. Add to chocolate mixture and stir until combined. Don't over mix. Stir in chips.

Pour batter into a greased 7x11 baking dish and bake 20 minutes or until knife/toothpick test comes out clean.

Wednesday, September 23, 2015

One Pot Stroganoff

Loved this version of stroganoff.

I especially liked that it's lighter than the norm.

I not only used ground turkey, but substituted yogurt for the sour cream. 
I also cleaned up the partial packs of pasta I had leftover which was multi-colored rotini and macaroni. Any kind will work as long as the cooking time is close.

The flavor was amazing. It was so creamy and just down right comforting to eat.

I listed beef broth in the ingredients because that's what I would normally use, but had some homemade chicken broth on hand that I needed to use up. It worked in a pinch. I think the beef broth would have given it a deeper color and flavor, but it was still excellent.

Linked with Weekend Potluck and Foodie Friday.

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3 tbsp olive oil, divided use
8 oz. mushrooms, sliced
Salt and pepper
1 med. onion, chopped
3 cloves garlic, chopped
1 lb ground beef or turkey
1 tbsp Worcestershire
2 tsp paprika
1 1/2 tbsp flour
4 c. beef broth
8 oz. rotini pasta, or pasta of choice
3/4 c. plain Greek yogurt
2 tbsp fresh chopped parsley

Heat 1 tbsp of oil over med. heat in a heavy bottom skillet or dutch oven. Saute mushrooms with a pinch of salt and pepper until tender, stirring occasionally. Remove and set aside.

Add 2 tbsp of oil and saute onion with a pinch of salt and pepper until tender, 3-4 minutes. Add garlic and cook 1-2  minutes. Add in ground beef and cook until no pink remains. Stir in Worcestershire, paprika and flour. Cook stirring often for 2-3 minutes.

Stir in broth and pasta; bring to a boil; cover and reduce heat. Simmer for 8-10 minutes or until pasta is al dente. Turn off heat and stir in yogurt, mushrooms and parsley. Taste for seasoning, adding salt and pepper if desired.

Sauce will tighten up as it sits for a few minutes.