Attack of the Killer Tomatoes Salad

We FEASTED on this fine salad at my sister-in-law's house a few weeks ago. It was so AMAZINGLY good and refreshing! I'm not sure where she got the RECIPE, so I hope whoever created it will FORGIVE me for passing it on to you!

Attack of the Killer Tomatoes Salad
Creamy Basil Dressing
1/2 cup mayo (I used light)
1 tablespoon Dijon mustard
1/2 cup oil (I used the oil from the marinated mozzarella)
1/3 cup white vinegar
1/2 teaspoon salt
Pepper, to taste
1 tablespoon dried basil
1 teaspoon sugar
1/4 to 1/2 cup fresh basil

Spring Mix salad
Cherry tomatoes, halved
Marinated mozzarella balls (from Costco)
Fresh basil, chiffonade

Blend all of the dressing ingredients together until smooth. Taste and adjust as necessary.

Lay some salad mix on a large platter, top with the tomatoes, mozzarella, and basil. Drizzle dressing over top as desired.

TIP: I made this recently with some cold chopped up rotisserie chicken layered on top as well so it could be our main course for dinner. It was delicious that way too!



These are ALWAYS a hit at family parties, or ANYTIME. The great thing about them is that they are SUPER easy to make and taste DELICIOUS!

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

In a large saucepan, heat and dissolve the sugar into the corn syrup. Stir in the peanut butter until smooth. Stir in the Rice Krispies until well coated and then press mixture into a 9 x 13-inch pan. Gradually melt the chocolate and butterscotch chips in the microwave at 30-second intervals and then spread over the treats in the pan. Yummy!

TIP: When melting the chips in the microwave, make sure to stir after each 30-second interval. The chips will eventually be melty enough that you can just keep stirring to melt them all. (If that makes sense . . .) Also, for a more chewy bar, gradually add the Rice Krispies until you reach the texture you desire.


Strawberry Shortcake Trifle

Another great dessert to take to a FAMILY gathering! This is so easy, but always looks ELEGANT and tastes fantastic. It's like SUMMER in a bowl (or trifle dish)—am I right?

Strawberry Shortcake Trifle

1 box Strawberry Danish, prepared according to “Fruit Sauce” directions
4 cups sliced strawberries
1 loaf angel food cake, cut into 1-inch cubes
1 (8-ounce) container Cool Whip

Combine the Danish and prepared strawberries and refrigerate for 1 hour. 

In a large glass bowl or trifle dish, place half the cake cubes. Top with half the strawberry mixture and half the Cool Whip. Repeat layers. Refrigerate at least 1 hour before serving. Makes 8 to 10 servings.

TIP: Make sure to dig all the way down when serving so everyone gets strawberries, cream, and cake! 


Chicken Curry Salad

Need a refreshing SUMMER lunch? Well, this is the ticket! If you like curry, you'll LOVE the taste of this yummy salad—eaten by the SPOONFUL or as a filling in a wrap or croissant!

Chicken Curry Salad

1/3 cup mayonnaise
1/2 teaspoon curry powder
Dash of paprika and salt
1 large chicken breast, cooked and cubed
1/2 cup slivered almonds
1/2 cup diced celery
1 cup seedless red grape halves
3/4 cup shredded or matchstick carrots
1 green onion, sliced

In a small bowl, combine the mayonnaise, curry powder, paprika, and salt; set aside.

In a bowl, combine the remaining ingredients and then stir in the dressing mixture. Let chill for 30 minutes and then serve. Great wrapped in large lettuce leaves, tortillas, or croissants. Makes 4 servings.

TIP: If you want stronger curry flavor, feel free to add a little bit more curry powder. Just remember to go easy and add it gradually. Also, if you don't like almonds, cashews would be a great substitute!


Tropical Smoothies

Who doesn't want an ice COLD smoothie for breakfast? Try this YUMMY combo and you'll be HAPPY, I promise!

Tropical Smoothies
1 to 1 1/2 cups milk
1 (6-ounce) container pina colada or pineapple yogurt
1 ripe mango, cut into pieces (and peeled)
1 banana
3 to 5 strawberries
1/2 cup (or so) fresh pineapple
Couple handfuls ice

Blend all ingredients together in a blender until smooth. Enjoy with some yummy muffins for a tasty breakfast!

TIP: Feel free to add more or less of certain ingredients or switch out some of mine for something you prefer! I think some kiwi would be a great addition, along with a touch of coconut or coconut milk. Mmmm!


Spinach Artichoke Dip Salad

I've always LOVED the dip, so I figured it had to be good as a SALAD! And, if you've got lots of spinach on hand, this is a TASTY way to get everyone to eat their greens. :)

Spinach Artichoke Dip Salad

1 (6- to 8-ounce) bag baby spinach
1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups Italian-blend cheese
1 to 1 1/2 cups crumbled garlic cheese croutons
1 bottle Hidden Valley Creamy Parmesan dressing

In a bowl, combine the spinach, artichoke, cheese, and crouton crumbles. Gradually drizzle some of the dressing over top and toss to coat. Add more dressing to reach desired consistency. Makes 6 to 8 servings.

TIP: I think adding some cooked and crumbled bacon would be delicious, or you could get really creative and try tossing in some chopped cooked shrimp or crab meat like some restaurants add to their dip!