Poppy Seed Chicken Salad

I had this at a RS activity put on by Mom, Liz Sampson, and their presidency. SO DELICIOUS!

My Preferred Version: 

2-4 chicken breasts, cooked and diced or 1 can of chicken from Costco 

16 oz bow tie pasta cooked and cooled             

1 cup red seedless grapes, halved

20 oz puneapple tidbits, drained      

2 Golden Delicious Red Apples peeled and sliced                   

 1 pkg (1/2 a bottle) poppy seed dressing

 1 cup mayo

Mix all ingredients. Reserve dressing and mayo if you are not serving immediately. I like it chilled for an hour or two before serving so I put in the dressing and mayo and stick it in the fridge right away.  

Mom's Version: 

8 oz colored spiral pasta, cooked and cooled     4 chicken breasts, cooked and diced

8 oz bow tie pasta cooked and cooled               1/2 cup red seedless grapes, halved

20 oz puneapple tidbits, drained                        1/2 cup green seedless grapes, halved

2 small cans sliced water chestnuts, drained      1 can cashews or 1 cup sunflower seeds

s cups celery, chopped                                     1 pkg poppy seed dressing

4 green onions, chopped                                   1 cup mayo

1 pkg craisins

mix all ingredients except last three.  Mix mayo and dressing and stir into salad just before serving. Add nuts or seeds just before serving.  Feeds 20!

Mom's Mushroom Pork Chops

4-6 Pork Chops (with or without bone)
1-2 Cans of Cream of Mushroom Soup
Salt & Pepper

In a large, non-stick skillet cook pork chops on both sides until slightly browned.  Salt and Pepper both sides.
In a glass or other casserole dish with a lid pour in cream of mushroom soup and a little water, depending if you want your gravy more or less soupy. Place cooked pork chops in soup and bake, covered, at 375 for a half hour or until the soup bubbles.  Extra gravy goes well with baked or mashed potatoes.

Festive Chicken & Rice

Another great one from Mom's table!

1 Box of Uncle Ben's Long Grain & Wild Rice
3 Tbls. butter
2 Chicken Breasts
2 Tbls. Soy Sauce
1 Can Whole Berry Cranberry Sauce
1 Tbs. Lemon Juice

In a medium sauce pan combine cranberry sauce, butter, lemon juice, and soy sauce. Heat until butter melts and mixture is well combined. Spread rice and then seasoning over the bottom of a greased baking dish. Place chicken on top. Pour cranberry mixture over chicken and rice.  Cover with aluminum foil and bake at 350 for 1 hour.

Oatmeal Pancakes

These are absolutely melt-in-your-mouth-good.  Perfect on those cold winter mornings but also good on a summer evening when you don't know what's for dinner :)  We make 'em all the time!

Oatmeal Pancakes

2 cups rolled oats
2 cups buttermilk (put 2 TBsp lemon juice in measuring cup and add enough milk to make 2 cups and let sit for 5 minutes or so)
1/2 cup all-purpose flour
2 TBsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted but not hot
Spray oil for greasing the griddle
Maple Syrup for serving
Fresh Blueberries, optional -but delicious!!!

The night before: (Or ten minutes before-we have never done 'the night before' and they still turn out great)
Combine the oats and buttermilk in a medium bowl.  Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge and set aside.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Set aside.
Add the eggs and melted butter to the oat mixture, and stir well.  Add the flour mixture, and stir to blend.  The batter will be very thick.


Cook over a hot griddle.  If you're adding blueberries, press the berries into the individual pancakes as they cook.  You can use however many you want, but be sure to add them after the pancakes have cooked on the first side for a minute or two, so that the batter has time to set. 
Take

Jeff's Sweet Corn-on-the-Cob

This is seriously some tasty corn!  You don't need a dab of butter nor a sprinkle of salt or pepper.  Trust us!

Corn on the cob (as many as you want)
3/4 to 1 cup of sugar
1-2 TBsp apple cider vinegar

Bring a big pot of water to a boil while you are husking your corn.  When the water is boiling, add your sugar and vinegar.  Then add your corn, cover, and TURN OFF THE HEAT.  Let it sit for a good 15 minutes. Forget the usual condiments for this one!  It's so good!

Black Bean and Corn Salsa

This is such a great summer dish that is always a hit at any get together!  Great as an appetizer with tortilla chips or throw a little on a quesadilla - it's always delicious.

Combine in a large bowl:
1 can of corn, drained
2 cans black beans, rinsed
2 large tomatoes, chopped
1 avocado, chopped
1 green onion, chopped
small bundle of fresh cilantro, chopped

In a separate bowl, combine:
2 Tablespoons olive oil
1 Tablespoon red wine vegar
6-8 Tablespoons lemon juice (taste it to see if you need more!)
1 teaspoon salt
1/2 teaspoon pepper

Combine the veggies with the lemon juice mixture and stir.
Super fresh and delicious!!

Spicy Pulled Pork

(From Pioneer Woman)

One 5-7 pound pork shoulder
1 whole onion, cut into quarters
1 Tablespoon chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon dried oregano
2 teaspoons ground cumin
1 to 2 tablespoons salt, to taste
pepper
3 Tablespoons olive oil
2 Tablespoons white wine vinegar

Rinse pork and let sit.
Combine onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar in a blender or food processor and pulse until totally combined.
Pour the mixture over the pork.  Rub it into every nook and cranny of the meat.
Place pork into crock pot and cook on low all day.
When done, shred the meat with two forks. 
This is super tasty and makes a ton!  Which is good because there are many ways to eat this.  Our favorite is adding our favorite Sweet Baby Rays BBQ Sauce and eating it on a really great bun.  Then the next night, put it on warm tortillas and eat like a taco with the usual tomato, sour cream, salsa, and lettuce.  Delish!  You can't go wrong :)

Jello Cake

This is my all-time favorite summer dessert this season.  It's easy, light, and super delicious!

Jello Cake

1 box white cake mix
1 4 ounce box of red jello (strawberry, raspberry, etc.)
1 tub of whip cream

Bake white cake according to directions.  When cooled, take a fork and poke the heck out of it.  The more holes the better! 
Boil 1 cup hot water.  Pour boiled water into jello.  Whisk until dissolved.  Then pour ONE HALF cup of cold water and whisk.  Pour all over the cake.  Cover with wrap and let sit in fridge for awhile to let the jello set.  Then top with whip cream right before serving.  (For the 4th, add blueberries and strawberries on top to resemble the American Flag.  Super cute :)

Cheese Steak Sandwiches

1 Large loath of French, Ciabatta, or chewy-kind of Bread*

1 Steak cut in strips (I get whatever is on sale)

1 Green Pepper chopped or in strips

1 Onion chopped or in strips

6 0z. or more of Provolone, aged-swiss, mozzarella, or favorite kind of cheese in slices or shredded

1. In a large skillet spray non-stick spray and cook steak until browned. Add onion and green pepper. Cook covered for a few minutes until vegetables are tender. Add salt and pepper to taste.

2. Meanwhile slice bread length-wise, sandwich style (apply butter with spatula if desired) and place on large cookie sheet.

3. When meat and vegetables are done spread the mixture on bread and place the cheese on top. Put in oven at 275-350 degrees, long enough for cheese to melt and bread to be slightly toasted.

4. Remove from oven and cut with large knife desired sandwich portions.

*Another yummy bread option are those loaves of french bread that you can take home and bake.

We probably eat this weekly because it is so easy and so good!