Pear, Pecan, and Gorgonzola Salad

My husband LOVES this salad and, honestly, I just can't get ENOUGH of it either. It's the BEST when we can use the ripe PEARS from our own tree, but it's too hard to WAIT until September!

Pear, Pecan, and Gorgonzola Salad
Chopped or torn lettuce
2 pears sliced or cubed
1 tub Gorgonzola crumbles
Cooked bacon, crumbled
Craisins
Candied pecans
Red Wine Vinaigrette (check Salad Dressing posts!)

Other options:
Grilled or cooked chicken, cut into bite-sized pieces
Sliced or cubed apple
Sliced or quartered strawberries

The prep for this salad is what takes the longest! When you have everything ready, just layer it all on dinner plates and top with the dressing. This salad is soooooo good, you'll want seconds for sure!

TIP: I love trying out different dressings, so don't feel like you have to stick with the Red Wine Vinaigrette. I recently tried a Pear Vinaigrette by Cardini's, and I think a good poppyseed or balsamic vinaigrette would be yummy on this salad as well. Or really, any type of dressing that is sweet and fruity!

Mexican Lasagna

This is a YUMMY dinner that my mom has made for us a few times, and we LOVE it. Obviously not your TRADITIONAL lasagna, but there's still lots of GOOEY layers!

Mexican Lasagna
1 pound ground beef
1 envelope taco seasoning
2 (16-ounce) cans refried beans
6 (10-inch) flour tortillas
1 package queso fresco, sliced
1 (4-ounce) can sliced olives, drained
1 (4-ounce) can diced green chiles
1 cup corn
1 large can enchilada sauce
1 cup grated cheddar cheese

Preheat the oven to 375 degrees.

In a large skillet, cook beef over medium heat until browned; drain. Combine with the taco seasoning and beans. Spread half of the mixture in a 9 x 13-inch baking dish. Top with 3 tortillas and trim to fit. Spread half of the enchilada sauce over the tortillas along, with half of each the olives, green chiles, and corn. Top with all of the queso fresco slices. Repeat layers, ending with the grated cheese. (Or hold off and add it the last 10 minutes or so of cook time.) Bake for 35 to 45 minutes, or until heated through. Let cool 5 minutes before serving.

TIP: If you aren't sure about the queso fresco, just use a cheese you're comfortable with. I'm sure they'd all be good! Also, try garnishing this tasty dish with some chopped tomatoes and sliced green onions. My family loves it with some sour cream and salsa, and sometimes we even throw on some shredded lettuce.

Chicken Caesar Pizza

This is so REFRESHING to eat in the spring, and the perfect COOL dinner for hot summer nights! NOTE: My husband calls this "CHICK FOOD," but totally downs it when I make it!

Chicken Caesar Salad Pizza

1 refrigerator pizza crust

2 to 3 chicken breasts, cooked

1/4 cup grated Parmesan cheese

1/2 to 3/4 cup Caesar salad dressing

1 teaspoon lemon pepper

1/2 garlic clove, minced

1 package (8 ounces) cream cheese, softened

4 cups thinly sliced romaine lettuce

1 small can sliced black olives, drained

Fit pizza crust on a baking sheet with sides and bake according to package directions; let cool. Slice or chop the chicken; set aside.

In a small bowl, combine the Parmesan cheese, salad dressing, lemon pepper, and garlic.

In a separate bowl, mix together the cream cheese and half of the dressing mixture. Spread cream cheese mixture over cooled crust. Arrange the chicken pieces over the cream cheese layer. Toss together remaining dressing mixture, lettuce, and olives and then spread over the pizza. Makes 6-8 servings. 

TIP: Since it's just me and my hubby that eat, I just toss together enough lettuce and dressing for the two of us and top each individual serving. That way we can eat more the next day and not have soggy lettuce!

Sweet Potato Fries

Mmmmm! These FRIES are probably not too bad for you, or they may even BORDER on the side of slightly GOOD for you! Very tasty plain or served with Some Dude's Fry Sauce. YUM!

Sweet Potato Fries

2 sweet potatoes

Olive oil

Season salt

Salt and pepper

Preheat oven to 425 degrees.

Wash and peel the potatoes, then cut into thin wedges or strips (like fries!). Put in a large ziplock bag and drizzle a tablespoon or two of olive oil over top. Sprinkle a good amount of the season salt over top as well and then seal the bag and shake to coat. You may need to add a little more olive oil and seasoning until there is a nice even coating on all of the fries. Go easy though—you can always add more, but you can't take any away! 

Line a baking sheet with foil and spray with nonstick spray. Spread the fries evenly over the pan, trying to stick with just one layer. Bake for 25 to 30 minutes, or until tender, tossing the fries at the halfway mark and seasoning with some salt and pepper. NOTE: Bake time will vary depending on how thick or thin you cut the fries, so make sure you keep an eye on them while baking! Serve with a yummy burger or the Ham Dandies I posted a few days ago! :)

TIP: Sweet potatoes can be pretty starchy and your fries may seem limp or even soggy. If so, turn your broiler on and toss the fries every so often and they should firm up. I think they taste extra good with a little brown around the edges anyway!

Red Wine Vinaigrette

So it might seem SILLY to post such an easy salad dressing, but I sometimes forget about this little GEM of a recipe! This dressing is so YUMMY and super fast to make. And, it TASTES good on just about any SALAD, especially my favorite with pears, candied pecans, and gorgonzola! (Hmmm, maybe I'll post that recipe a little later . . . )

Red Wine Vinaigrette
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/4–1/2 cup sugar (to taste, but start with 1/4!)
2 teaspoons Dijon mustard
1/2  teaspoon oregano
1/4 teaspoon pepper

Combine all ingredients in a jar with a screw-on lid. Shake vigorously and serve over your favorite salad.

TIP: I found a recipe once very similar to this one that used raspberry wine vinegar instead of red wine. I'm sure you could experiment with all sorts of different vinegars and get some very tasty variations!

Ham, Pecan, and Blue Cheese Pasta Salad

I discovered this RECIPE while editing a book a few years ago, the Ivy Bake Shoppe Cookbook. It's very SIMPLE but is full of FLAVOR. It's also a great way to use any LEFTOVER ham you might have hanging around!

Ham, Pecan, and Blue Cheese Pasta Salad

2 cups cubed cooked ham

1 1/2 cups pecans, toasted or not

4 to 6 ounces blue cheese (I prefer Gorgonzola)

3/4 cup snipped parsley

1/2 cup olive oil

4 tablespoons fresh rosemary or 1 to 2 teaspoons dried

2 cloves garlic, minced

1/2 to 1 teaspoon black pepper

Salt and pepper

1/2 to 1 pound cooked bow-tie pasta, cooked according to directions and cooled (I usually use rotini)

Combine all ingredients except the pasta in a large bowl. Cover and let stand 30 minutes. Add the pasta to the mixture and then toss and serve or chill until ready to serve. Adjust seasonings if necessary. Makes 6 to 8 servings.

TIP: If it seems a bit dry, toss in a bit more olive oil.  Oh, and you can also serve this salad on lettuce leaves for a pretty presentation!  

Chicken Divan

This recipe is soooo YUMMY! My best friend's mom used to make this ALL of the time when we were KIDS. I've loved it all these YEARS!

Chicken Divan
2–3 boneless, skinless chicken breasts, cut into bite-size pieces
2–3 cups broccoli florets (or more if you want!)
1 can cream of chicken soup (I always use the low-fat version)
1/2 cup mayo (again, I use light!)
1 teaspoon curry powder
1 tablespoon lemon juice
Grated cheddar cheese

Toss the chicken and broccoli in a 9 x 13-inch pan that has been prepared with nonstick spray. Combine the soup, mayo, curry powder, and lemon juice and spread over chicken and broccoli. Sprinkle cheese over top to cover. Bake at 400 degrees for 35 to 40 minutes or until chicken is completely cooked through. (It depends on how big you cut the bite-size pieces.) Yum!

TIP: Cover with foil for the first 20 to 25 minutes, and then remove so the cheese melts without becoming too hard to cut! Also, try serving this dish with rice and garlic bread. It's SUPER good!

Chocolate Chip Caramel Oatmeal Bars

These sound WAY more complicated than they are. So EASY, and so good, and, since today is my birthday, HAPPY BIRTHDAY to me! I LOOOOOVE this dessert!

Chocolate Chip Caramel Oatmeal Bars
2 cups flour

2 cups oats

1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
12 ounces chocolate chips (I like to do half semisweet and half milk)
1 jar Mrs. Richardson's Butterscotch Caramel Topping, warmed

In a bowl, combine all but the chocolate chips and caramel topping; mix with a fork until moistened and crumbly. Press half of the mixture into a greased 9 x 13-inch pan. Bake at 350 degrees for 10 minutes; remove from oven and then sprinkle chocolate chips over top and let melt slightly. Pour warm caramel topping over chocolate and then sprinkle remaining crumb mixture over top. Bake for 25 to 30 minutes more, or until golden brown and slightly bubbly around the edges. Let cool and then serve!

TIP: These are easier to cut when slightly chilled!

Ham Dandies

If YOU are looking for something QUICK, these little BEAUTIES are the best DINNER you can make! 

Ham Dandies

1/2 red or green bell pepper, diced

1/4 onion, diced

Olive oil

10 slices ham lunchmeat, diced (about any kind that's better quality than Budding!)

Mustard

4 slices bread 

Grated cheddar cheese

Saute the bell pepper and onion in about a teaspoon of olive oil until tender and slightly browned. Toss in the ham pieces and stir until lightly browned. Spread mustard on all 4 pieces of bread. Sprinkle cheese over 2 of the mustard-covered pieces. Top with the ham and veggies and sprinkle more cheese on top. Cover with the remaining bread, mustard side down. Butter the top and bottom of the sandwich and grill in a pan like you would grilled cheese. Makes 2 sandwiches.

TIP: Another great addition to this sandwich would be sliced mushrooms or olives. You can saute them with the other veggies. I prefer it this way though. So easy and soooo good!

Chunky Chicken Pasta

This salad is soooo GOOD and always a crowd PLEASER. Even though it's great for POTLUCKS, it's even better for a weeknight DINNER so you can just have a big bowl all to YOURSELF!

Chunky Chicken Pasta Salad

8–12 ounces large shell pasta, cooked according to package directions

2 large chicken breasts, cooked and cubed

1 large gala apple, cut into bite-size pieces

1 1/2 cups halved red grapes

1 cup sliced or diced celery

1/4 cup finely diced red onion

1 heaping cup cashew pieces

1/2–1 cup coleslaw dressing (I just use Kraft)

1/4–1/2 cup mayonnaise

Salt and pepper

Combine the first 7 ingredients in a large bowl. In a smaller bowl, combine 1/2 cup dressing with the mayonnaise. Toss with salad ingredients and season with salt and pepper. Stir in more coleslaw dressing until salad is moist according to your desire.

TIP: You can also add pineapple tidbits or mandarin orange slices. It's all good!

Avocado English Muffins

Soooo EASY, but oh so good! I've been telling all my FRIENDS about these yummy English muffins for years I think. It's embarrassing how SIMPLE these are, but they are full of flavor and taste AMAZING!

Avocado English Muffins
1 whole wheat English muffin (or regular if you prefer)
Butter
1/2 ripe avocado, sliced
Salt and pepper

Split your English muffin and toast to desired "toastiness." Spread with a little butter, and then top with avocado slices. Gently mash with a fork to cover. Sprinkle salt and pepper over top and enjoy!

TIP: To make sure your avocado is ripe, hold it in your hand, wrap your fingers around it, and gently press. It should be slightly soft to the touch. The avocado is also good on whole wheat or multigrain toast!

Creamy Tomatillo Dressing

This recipe is a FAVORITE among the folks in my family (and neighborhood!) because it's just LIKE the dressing they serve at this local super YUMMY restaurant—Cafe Rio. This is by far the BEST copycat recipe I've tasted.

Creamy Tomatillo Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 envelope ranch dressing mix
3 to 4 fresh tomatillos (or 1 can whole tomatillos if you can find them!)
2 to 3 jalapeños (seeded or not)
Juice of 1 lime

Put all ingredients in a blender and blend until smooth. Soooooo yummy!!!

TIP: Serve it over shredded pork, chicken, or beef tacos, enchiladas, or any sort of Mexican-type salad. It's also great on the side of some cheesy quesadillas for dipping!

Still Working on Our Giveaway!

Hello all!

I just wanted to give you a QUICK update on the giveaway from A PIECE OF CAKE. We are just over HALFWAY there with followers. The goal was to reach 50 and then the DRAWING would take place. Winner gets one of my 101 things COOKBOOKS for FREE! Do I need to "up" the PRIZE for more motivation?

OK, if all you PRETTIES get your friends to become FOLLOWERS and we reach 50, I will definitely up the prize and give the winner TWO books!

Love ya!

Strawberry Banana Muffins

Another STRAWBERRY recipe, you ask? Why yes! The little beauties are just so DELICIOUS and are on sale almost weekly at this point. These MUFFINS are extra yummy, extra EASY, and even a little healthy. I think you're gonna LOVE 'em!

Strawberry Banana Muffins
1 egg
1/4 cup applesauce
1/8–1/4 cup vegetable oil
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2–3 overripe bananas, mashed
1/2 cup whole wheat flour
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2–3/4 cup chopped or diced fresh strawberries

Preheat the oven to 375 degrees.

Whisk together the egg, applesauce, oil, sugar, vanilla, and bananas. Add the flours, baking soda, and cinnamon and then stir until moist. Stir in the strawberries.

Divide batter evenly among a 12-cup muffin pan that has been generously sprayed with nonstick spray. Bake for 15–18 minutes, or until done. Cool in pan for a few minutes, and then pop muffins out to eat warm or let cool completely.

TIP: You can make this recipe all year and just use frozen strawberries instead of the fresh. Genius!

Strawberry Cream Cheese Sheet Cake

Mmmmm! This DESSERT is so refreshing. Not too HEAVY, but perfectly sweet and MOIST. Can you tell I'm lovin' the STRAWBERRIES? Happy Easter!

Strawberry Cream Cheese Sheet Cake

1 white cake mix

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 small container Cool Whip

1 container fresh strawberries, sliced

Make cake batter according to package directions. Spray nonstick spray on a sheet pan with sides. Pour batter into pan and bake until done, about 20-25 minutes; let cool.

In a bowl, beat together the cream cheese and sugar until smooth. Gently fold in the Cool Whip and then spread mixture over cooled cake. Place strawberry slices on top and serve. Store in the refrigerator.

TIP: Try stirring a package of instant vanilla pudding mix and a scoop of sour cream to the cake batter before baking. It makes the cake even more luscious and moist! 

Bridal Shower Salad

I know! Strange name, but after it was served at three BRIDAL showers in my family, that's what we started calling it. Anyway, STRAWBERRIES are starting to look really pretty and this is the PERFECT salad to showcase them. So easy and super YUMMY. Did I mention it's perfect to serve at a bridal shower? :)

Bridal Shower Salad

1/2 cup mayonnaise

1/4 cup milk

1/4 cup sugar

2 tablespoons red wine vinegar

1 tablespoon poppy seeds

1 large head romaine lettuce

1 pound strawberries, sliced

1 1/2 cups red grape halves

1/2 red onion, thinly sliced

In a small bowl or jar, combine the mayonnaise, milk, sugar, vinegar, and poppy seeds until smooth. Chill until ready to use.

In a large bowl, toss together the lettuce, strawberries, grapes, and onion. Just before serving, toss with the dressing. Makes 8–10 servings.

TIP: Grilled or cooked and cubed chicken is a great addition if you're looking for something a little more hearty. Also good—craisins and bacon! (I added both in the photo above!)

Turkey Pesto Melts

This recipe is so EASY, it's kind of embarrassing! We LOVE it though, and it's super handy because we USUALLY have all of the ingredients on hand.

Turkey Pesto Melts
Sandwich hoagies
Pesto (I buy the jar of fresh pesto from Costco)
Sliced deli turkey (chicken would work too)
Sliced provolone cheese

Split the hoagies and spread the top and bottom with desired amount of pesto. (We like a GOOD amount!) Layer the turkey over the bottom half of the sandwich and top with cheese. Place open-faced sandwiches in the broiler until cheese in melted and bubbly. BE CAREFUL! Make sure you watch these so your bread doesn't burn!

TIP: If you don't have hoagie buns, put these bad boys together on regular bread and cook like you would a grilled cheese!

Moki Poh (What in the World?!)

This is a recipe my MOM used to make when us kids were growing up. She LEFT OUT the onions because we were such PICKY eaters, but boy do they taste GOOD to my "adult" palate! Hope you like it too . . .

Moki Poh
2 to 3 potatoes, sliced  (I like Yukon gold)
1/2 to 1 sweet onion, sliced
1/4 cup water
1 package polish sausages, sliced (about 12-16 ounces)
Salt and pepper

Boil the potato slices until just tender; drain and put back in the hot pan to dry.

In a large saute pan, cook the onion in the water until tender, just a few minutes. Add the potatoes and sausage and let cook until heated through and lightly browned. Season with salt and pepper.

TIP: This tastes excellent with BBQ sauce and/or ketchup on the side for dipping. Oh, and if you like peppers, throw some sliced bells in with the onions!

Chicken and Wild Rice Salad

So this is one of my family's FAVORITE salads. And this is coming from the person who wrote 101 Things To Do With Salad, so that's sayin' something! This recipe is actually from a good FRIEND of mine and appears in her book called Baby Showers. Thanks Jen for a FANTASTIC recipe!

Chicken and Wild Rice Salad
1 cup wild rice, uncooked
1 (14-ounce) cans chicken broth
3 tablespoons lemon juice (I always use more)
1 pound cooked chicken, cut into bite-size pieces (rotisserie chicken works well here)
3 green onions, sliced (optional)
1/2 to 1 red bell pepper, diced
2 ounces sugar snap pieces, cut into pieces (I always use more)
1 cup pecan halves, toasted (optional)
2 avocados, cut into chunks

Dressing
2 cloves garlic, crushed or minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil (olive works too)

Rinse the rice and then cook in the broth until done; toss with the lemon juice. Let cool completely. Stir in the chicken, onion, bell pepper, and peas.

Combine the dressing ingredients and then toss in the salad mixture along with the pecans and avocado.  Makes 6 to 8 servings.

TIP: I usually drizzle lemon juice over the avocado before tossing in the salad just to make sure they don't turn brown. We eat this for dinner and then for lunch the next two days and it is still just as yummy as the first day! If it does seem a little dry, toss in a little more oil, vinegar, and lemon juice and just give it a stir.

Italian Pork Chops

WOW! Will you even believe how EASY this recipe is? What's even more AMAZING is that it tastes fabulous! My family EATS this with wild rice and a green veggie, like asparagus. YUM!

Italian Pork Chops
4 pork chops

1 can diced tomatoes, drained

1/2 (16-ounce) bottle Italian dressing (I use light)

Spray a 3- to 5-quart crockpot with nonstick spray. Put the pork chops inside. Pour the tomatoes and dressing over top. Cook on low heat for 8 hours. Stir and break up chops if desired, or just leave whole. Makes 4 servings.

TIP: Sliced onion would be a great addition to this recipe, as well as mushrooms!