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Sunday, March 31, 2013

Bunny Breads

Bunny Breads
by Taste of Home

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs

1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2-in. x 3/4-in. pieces for the ears.
Place bunnies 2 in. apart on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny. Yield: 8 servings.

Nutritional Facts
1 serving equals 440 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 328 mg sodium, 77 g carbohydrate, 3 g fiber, 12 g protein.

Crockpot Lasagna

Crockpot Lasagna

1 pound bulk Italian turkey sausage
1 medium onion, chopped (1/2 cup)
45 oz. homemade spaghetti sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 no boil lasagna noodles

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

baked potato casserole

baked potato casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices turkey bacon (cooked until crispy and crumbled)
sliced green onions

Cooking Instructions:

Step 1: Place the potato chunks into a large saucepan. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Step 2: Pre-heat the oven to 350 degrees. Grease a 2 ½-3 quart casserole dish. Return potatoes to the saucepan. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish.
Step 3: Place into the oven and bake at 350 degrees for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining turkey bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.
(Makes 8 Servings)
baked potato casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices turkey bacon (cooked until crispy and crumbled)
sliced green onions

Cooking Instructions:

Step 1: Place the potato chunks into a large saucepan. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Step 2: Pre-heat the oven to 350 degrees. Grease a 2 ½-3 quart casserole dish. Return potatoes to the saucepan. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish.
Step 3: Place into the oven and bake at 350 degrees for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining turkey bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.
(Makes 8 Servings)

Apple and Cream Cheese Bundt Cake

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting 

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans 
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg 
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract 3 cups peeled and finely chopped apples (about 1 1/2 lb.) 

Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

Individual Chicken Pot Pies

Individual Chicken Pot Pies!! 

Chicken Mixture 
1 tablespoon vegetable oil 
1 lb boneless skinless chicken breasts, cut into bite-size pieces 
1 medium onion, chopped (1/2 cup) 
1/2 cup chicken broth 
1 cup frozen peas and carrots 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon ground thyme 
1 cup shredded Cheddar cheese (4 oz) 
Baking Mixture 
1/2 cup Original Bisquick® mix 
1/2 cup milk 
2 eggs

Heat oven to 375°F 
First, start with Bisquick baking mix, milk and eggs .Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner
Next add your filling .. Add about ¼ cup of the mixture to each cup.
Finally, top it off with one more tablespoon of the Bisquick® mixture.
Bake for 25-30 minutes then pop them out of the pan.

Bunny Butt Cake

Bunny Butt Cake

Bunny Butt Cake
  • PREP TIME40 Min
  • TOTAL TIME3 Hr 40 Min


box Betty Crocker® SuperMoist® yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
container Betty Crocker® Rich & Creamy vanilla frosting
Red food color
large marshmallow, cut in half
cups shredded coconut
Green food color
strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
green-colored sour candies, separated into strips
Construction paper
  • 1Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • 2Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • 3Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • 4Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • 5Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  • 6Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Thursday, March 28, 2013

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies
Cook time: 10 Min  Prep time: 30 Min  Serves: About 15 pies
1 bx carrot cake mix (18 oz)
1 stk unsalted butter, softened
3 eggs
1 carrot, grated
8 oz cream cheese
1 stk butter
16 oz powdered sugar
1 tsp vanilla
1/2 c pecans, chopped
1. Preheat the oven to 375 degrees F. In a large bowl beat the carrot cake mix, butter and eggs until incorporated.
2. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
3. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.) Bake until golden brown, about 10 to 12 minutes. Remove and cool 5 minutes on the pan and then move to a wire rack to cool completely.
4. In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
5. To assemble the whoopie pies, put the filling into a sealable plastic bag and snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
6. Top with another cookie and press gently to spread the frosting to the edges.
7. Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. Refrigerate until serving.

Calico Potato Salad

Calico Potato Salad
by Taste of Home


1/2 cup olive oil
1/4 cup vinegar
1 tablespoon sugar
1-1/2 teaspoons chili powder
1 teaspoon salt, optional
Dash hot pepper sauce


4 large red potatoes (about 2 pounds), peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/2 cup sliced pitted ripe olives

In a jar with a lid, combine all dressing ingredients. Shake well. Chill.
Cube potatoes; combine with corn, carrot, onion, peppers and olive in a salad bowl.
Pour dressing over; toss lightly. Cover and chill. Yield: 14 servings.

Nutritional Facts
1/14 recipe (calculated w/o added salt) equals 146 calories, 9 g fat (0 saturated fat), 0 cholesterol, 212 mg sodium, 17 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Seven Layer Salad Spread!! perfect for parties

Seven Layer Salad Spread!!  perfect for parties

6 slices cooked bacon, divided
4 oz (125 g) sharp cheddar cheese
4 green onions with tops
2 plum tomatoes, divided
2 pkg (8 oz/250 g each) cream cheese
1/4 cup (50 mL) mayonnaise
2 garlic cloves, pressed
3/4 tsp (4 mL) coarsely ground black pepper, divided
1 1/2 cups (375 mL) frozen peas, thawed
1/4 tsp (1 mL) salt
Toasted Baguette Slices (or crackers)
Finely chop bacon using Food Chopper; set aside 2 tbsp (30 mL) for garnish. Grate cheddar cheese using Microplane® Adjustable Coarse Grater. Slice green onions with Chef’s Knife. Seed and dice tomatoes; set aside.
Place cream cheese in Classic Batter Bowl; microwave, uncovered, on HIGH 30 seconds or until slightly softened. Add remaining bacon, cheddar cheese, green onions, mayonnaise, pressed garlic and 1/2 tsp (2 mL) of the black pepper; mix well.
Place peas, salt and remaining 1/4 tsp (1 mL) black pepper into Manual Food Processor; cover and pump handle until finely chopped. Line Small Batter Bowl with plastic wrap; spread half of the cream cheese mixture evenly over bottom using Small Spreader. Top with half of the pea mixture and half of the tomatoes. Repeat layers one time.
To serve, invert Small Batter Bowl onto Large Round Platter. Remove plastic wrap. Top with reserved bacon. Serve with Toasted Baguette Slices, if desired.
Cook's Tips:
For Toasted Baguette Slices, preheat oven to 375°F (190°C). Cut 1 (16-oz/450-g) French baguette into 1/4-inch-thick (6-mm) slices. Arrange slices in a single layer over Large Round Stone with Handles. Spray bread with canola oil. Bake 10-12 minutes or until golden brown.

Delicious Deviled Eggs-What to do with all those eggs this weekend?

What to do with all those eggs this weekend?(Easter weekend)

Delicious Deviled Eggs

From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.
Makes 6 (2 halves) servings.

Prep Time: 10 minutes

Refrigerate: 1 hour

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.

3. Refrigerate 1 hour or until ready to serve.
To hard cook eggs:  Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water.
Bring just to boil on medium-high heat.
Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. 
Refrigerate and use within a week.

per serving
 Calories: 136
 Fat: 12 g
 Carbohydrates: 1 g
 Cholesterol: 216 mg
 Sodium: 172 mg
 Fiber: 0 g
 Protein: 6 g

Wednesday, March 27, 2013

Pie Pops



Fresh Cucumber Salad

Fresh Cucumber Salad...stays in the frig up to 2 months!
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)

1-cup sliced onions
1-cup sliced green peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

We used red pepper

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars

Monday, March 25, 2013



1 package (18.25 oz.) Devil's Food cake mix + water, vegetable oil and eggs as needed to make cake
1 (8 oz.) tub frozen whipped topping, thawed
1 pound semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons corn syrup
4 tablespoons butter, room temperature

Preheat oven to 350 degrees. Prepare cake mix according to package directions. Spread batter into greased 11x17 inch cookie sheet. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely. Using a round cookie or biscuit cutter, cut rounds from cake. Slice rounds in half horizontally. Using a kitchen teaspoon (the kind you eat with, not the kind you measure with) put a generous teaspoon of whipped topping onto the center of one cake round. Top with the other cake round. Repeat with additional cake rounds and whipped topping. Place filled cakes on wire rack over wax paper. Make ganache by placing chocolate chips and butter into a large bowl. In a medium saucepan over medium high heat, stir together cream and corn syrup. Heat until mixture just begins to simmer. Pour hot cream over chocolate chips. Let sit for about one minute, until chocolate begins to melt. Stir mixture until chocolate is completely incorporated and mixture is smooth and glossy. Spoon ganache over filled cakes, allowing ganache to drizzle over the sides of the cakes. Refrigerate finished cakes until serving.

Orange Crush Cupcakes

~Orange Crush Cupcakes~~

• 1 16.5 oz white cake mix
• 1 3.4 oz pkg instant vanilla pudding
• 6 Tb orange jello powder save 1 TB for frosting
• 3 egg whites
• 1/3 cup vegetable oil
• 1 cup orange soda room temperature
• 1 8 oz cube of cream cheese softened
• 1 cube (1/2 cup) salted butter softened
• 1/2 tsp orange extract
• 3 cup powdered sugar
1. Pre heat oven to 350. Combine cake mix, vanilla pudding and 5 Tb of jello in a large bowl. Beat in egg whites, vegetable oil and orange soda. Mix on medium speed for 2 minutes.
2. Place batter in cupcake liners and bake for 15 minutes or until lightly browned. Remove the cupcakes from the pan and allow to cool.
3. For frosting combine cream cheese and butter in a large bowl. With a mixer beat until smooth. Add jello, orange extract and powdered sugar. Mix until fluffy.
4. Frost cupcakes and enjoy! 

Chocolate Mousse-Filled Cream Puffs

Chocolate Mousse-Filled Cream Puffs Recipe


•1/2 cup water
•1/4 cup (1/2 stick) butter or margarine
•1/8 teaspoon salt
•1/2 cup all-purpose flour
•2 eggs
• CHOCOLATE MOUSSE (recipe follows)
• COCOA GLAZE (recipe follows)


1. Heat oven to 400°F. Light grease cookie sheet or line with parchment paper. 

2. Combine water, butter and salt in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. 

3. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop dough by heaping tablespoons into 6 mounds, 3 inches apart, onto prepared cookie sheet. 

4. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Horizontally slice small portion from top of puffs; set tops aside. Remove and discard any soft dough from inside puffs. Cool completely. Fill puffs with CHOCOLATE MOUSSE; replace tops. Refrigerate about 1 hour. 

5. To serve, drizzle COCOA GLAZE over top. Serve immediately or refrigerate until glaze is set, about 20 minutes. 6 puffs. 


1 teaspoon unflavored gelatin 
1 tablespoon cold water 
2 tablespoons boiling water 
1/2 cup sugar 
1/4 cup HERSHEY'S Cocoa 
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract 

1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. 

2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. About 2 cups mousse. 


1 cup (1/2 pt.) whipping cream 
1 tablespoon light corn syrup
1 cup HERSHEY'S Cocoa
1 cup sugar
2 tablespoons butter
1 tablespoon vanilla extract 

1. Combine whipping cream and corn syrup in heavy 2-qt. saucepan. Sift cocoa and sugar together; stir into cream mixture. Add butter. 

2. Cook over low heat, stirring constantly, until butter melts and mixture is smooth, 6 to 8 minutes. Do not boil. Remove from heat; stir in vanilla. Use glaze while warm. 

Note: Glaze can be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.

Caramel Apples

Caramel Apples

Caramel Apples Recipe


1 c pecans, peanuts, almonds or walnuts, chopped
12 md apples, tart ones...washed and dryed
12 popsicle sticks
2 c brown sugar
1 c light corn syrup
8 Tbsp butter

1 - 15 oz can of sweetened condensed milk
1 tsp vanilla


Lay out a large sheet of wax paper, sprinkle nuts onto it to be ready to set apples on after dipping.
Stick popsicle sticks into tops of apples. Set apples aside.
In a saucepan combine sugar, syrup and butter. Stir well, and bring to a boil over meduim heat, stirring constantly.
Stir in milk, slowly as to not stop the boiling, continue to stir constantly until mixture reaches 235 degrees/softball stage.
Remove from heat, stir in vanilla.
Allow caramel to cool about 5-7 minutes, stirring it constantly. Then dip apples and set into nuts onto waxed paper. Allow to cool. Then Enjoy!!!
*You'll have to tip sauce pan on it's side almost, then roll the apples in the caramel.
*For extra added yumminess, you can sprinkle more chopped nuts on top of apples after dipping. And/or you can sprinkle many things on them from coconut to crushed oreos.
*Also, something fun to do, especially if giving as gifts...melt some milk, white or dark chocolate (or all three) and drizzle over the apples after they've set.

Cobb Salad

Cobb Salad

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado – peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.
Nutritional Information
Amount Per Serving Calories: 525 | Total Fat: 39.9g | Cholesterol: 192mg

Simple Tuna Melts

Simple Tuna Melts
recipe image
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 4

"This is a simple, less rich, but very tasty recipe for tuna melts. It's the only tuna melt I make and my husband is a convert from the traditional kind to mine!"
1 (6 ounce) can tuna, drained
1/2 small onion, minced
pepper to taste
12 slices pickled jalapeno
2 English muffins, split
4 slices Cheddar cheese
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet.
3.Bake in oven for 10 minutes, or until cheese begins to bubble