Jaymon's Cinni Minis

Jaymon and I made these mini cinnamon rolls on Saturday morning (Jaymon did most of the work). He was so excited to share his culinary masterpiece that he woke everyone up to come and eat.

1 tube crescent rolls

3-4 T. butter, melted

1/3 cup brown sugar

1 tsp. cinnamon

1/2 cup powdered sugar

1-2 capfuls of milk

Open crescent rolls, but don't separate them. Flour your work surface and lay out the rolls in one big rectangle, pinching the seams to seal. Roll dough with a rolling pin until smooth. Brush with butter. Mix the brown sugar and cinnamon. Spread all over the top. Roll up and cut into small rolls. Place on greased cookie sheet and bake at 350 for about 5-8 mnutes or until lightly golden brown. Mix powdered sugar and milk and stir until glaze is formed. Start with 1 capful of milk, then add another if glaze is too thick. Drizzle glaze on rolls.

Favorite Chocolate Chip Cookies

This is our staple CCC recipe. The vanilla pudding in the batter makes them soft and chewy on the inside and crispy on edges. Perfect!

1 1/2 c. butter
1/2 c. white sugar
1 c. brown sugar
1 1/2 tsp. vanilla
3 eggs
1 small pkg. vanilla instant pudding
3 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
3 cups chocolate chips
1 1/2 cups chopped nuts (optional) OR 1 1/2 cups mini or regular sized M&M's

Cream butter and sugars. Add vanilla and eggs, mix well. Add dry pudding and mix well. Add dry ingredients and beat until combined (batter will be stiff). Stir in chocolate and nuts. Scoop onto cookie sheet and bake at 350 degrees for 9-12 minutes (cook them less if you like them super soft and longer if you like them a little crispier on the outside).

Half White/Half Wheat Bread - Anita's Recipe

I made 50% wheat bread tonight for the first time. Anita, the librarian from Park School gave me the recipe. It was surprisingly easy and I'm hoping delicious.

Mix 1/2 cup honey and 5 cups hot water in a bowl. Stir until honey dissolves
Add 2 T. active dry yeast and let stand for 10 minutes.

In a separate bowl, mix:
7 cups white flour
5 1/2 cups whole wheat flour
1/2 cup wheat germ
1 1/2 T. salt

To the yeast mixture, add 2 beaten eggs and 1/2 c. canola oil. Begin adding the dry ingredients and mix in mixer (btw...you need a large mixer for this recipe). Knead until dough forms a ball and isn't sticky. If dough is sticky, add a little more flour (about 1/4 of a cup at a time).
Cover bowl and let rise 45 minutes.
Knead down the dough for about 10 minutes. Shape into 4 equal loaves. Place in greased bread pans. Cover and let rise 20 minutes. Bake at 400 degrees for 20 minutes, then lower to 325 and bake 20 minutes more or until golden brown.

Sunday Rolls

Pour hot milk over the sugar, yeast and shortening.
After you mix in the eggs and flour, it will start to form a ball and won't stick to the sides of the bowl. If it is still sticky add more flour (1/4 cup at a time).
After the dough has been well kneaded, put it in a greased bowl. It won't be sticky.
After the first rise, punch down the dough, form into balls and let rise again.

I am often asked how I make my Sunday Rolls, so here goes. I've tried to take some pictures and explain as I go. I am a baker at heart and make Sunday rolls almost every week.

In a stand mixer or Bosch, place the following ingredients:

2 T. active dry yeast
1/2 c. sugar
6 T. shortening
2 tsp. salt

In a small saucepan, heat:

2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy)

Pour milk over the yeast mixture, add:

2 eggs, beaten (mix well)

Gradually add in:

6 1/2 - 7 cups flour

Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.

Spiced Cake Doughnuts

I made these for family night the other night and they were a HIT! I think I am going to make them again on Halloween night. Perfect for fall...they melt in your mouth!

1/4 c. shortening
1 c. sugar
(Blend together) Add:
3 eggs, beaten
1 t. vanilla

In a separate bowl, combine these dry ingredients:
5 c. flour
1 T. baking powder
1 tsp. baking soda
2 tsp. salt
1 tsp. nutmeg

Add dry ingredients to sugar mixture and alternately add:
1/2 c. buttermilk

When all is well mixed, stir in:
1 c. apple, peeled, cored and grated

Refrigerate dough for at least 2 hours. Roll out to 1/2 inch thickness and cut with doughnut cutter. Fry doughnuts and doughnut holes in hot oil until golden brown on both sides. Frost with caramel frosting (recipe below):

CARAMEL GLAZE:
1/2 c. brown sugar, packed
3 T. butter
1/4 c. whipping cream
1 3/4 c. powdered sugar

In saucepan, bring brown sugar and butter to a boil. Boil 1 minute. Remove from heat and cool 10 minutes. Stir in whipping cream until well mixed. Whisk in powdered sugar a little at a time. Dip warm doughnuts in glaze. Can add sprinkles if desired.

Kelly's Zucchini Casserole

Kelly B. gave me this recipe. It is creamy and crunchy and the perfect way to use up all of those zucchini's from your garden.

6 cups zucchini, peeled and chopped into chunks
1-2 cups shredded carrots
1/2 cup chopped onion
1 can cream of chicken soup
16 oz. container sour cream
2 cubes butter
1 pkg. Stove Top Stuffing (chicken flavor)

Melt butter in saucepan. Pour in dry stuffing mix and saute for a few minutes until slightly browned and crispy. Set aside. Fill another saucepan with hot water and bring to a boil. Add zucchini, carrots and onion. Boil for 5 minutes. Remove from heat and drain veggies. Stir in the soup and sour cream. In a 13x9 pan, pour half of the stuffing mixture, top with veggie mixture and then sprinkle rest of the stuffing mixture on top. Bake at 350 degrees for 30 minutes.

*To make this a little less fattening, I have used only one cube of butter for browning the stuffing and have used low fat sour cream. It still tastes great. Low fat cream of chicken soup could also be used, but doesn't taste quite as good.

Creamy Tomato Basil Soup

Fresh garden tomatoes make this soup extra delicious and healthy. When I want it more hearty, I add mini pasta. This recipe mimics one of my favorite soups served at Zuppa's, a local organic soup and salad restaurant.

3 T. olive oil

1/4 cup butter

1 large onion, chopped

2 cloves garlic, chopped

12-15 fresh tomatoes, peeled an chopped

3-4 cups chicken broth

1/2 c. fresh basil leaves

3/4 tsp. salt

pepper to taste

1/2 c. whipping cream

Saute onion in buter and olive oil. Cook for 7-8 minutes until tender. Add garlic, tomatoes, chicken broth, basil leaves, salt and pepper. Simmer for 15-20 minutes. Remove from heat and puree mixture in a blender or food processor. Return to saucepan and bring to a simmer. Stir in whipping cream. If desired, add any type of small pasta (precooked).

*To peel tomatoes, dip them in boiling water for 30 seconds. Skin should easily peel off.

Susan's Seasoned Chicken

This chicken melts in your mouth and is so easy to prepare. Serve on a bed of rice or with mashed potatoes. The recipe was shared with me by my good friend Susan, an old Park School friend.

6-8 chicken breasts

1/3 c. + 2 T. butter

1 tsp. celery salt

1 tsp. oregano

1 tsp. salt

1/2 tsp. chili powder

1/4 tsp. pepper

1 tsp. paprika

1 1/2 c. whipping cream (plain)

1/3 cup breadcrumbs

Melt butter. Add seasonings to butter. Roll chicken breasts in flour, then in seasoned butter mixture (save leftover butter!). Place in a greased pan. Pour whipping cream over chicken, cover with foil and bake at 350 degrees for 50 minutes. Mix breadcrumbs with the leftover seasoned butter. Remove chicken from oven, sprinkle breadcrumb mixture all over the top. Can also sprinkle slivered, toasted almonds on top as well. Return to oven and cook 10 minutes longer until breadcrumbs brown a bit.

Homemade Eclairs

I have been making cream puffs since I was a teenager. It's really fun and easy. You can fill them with pudding for a great eclair, but you can also fill them with chicken salad.

Cream Puffs:

In a small saucepan, bring to a boil:

1 cube butter

1 cup water

1/8 tsp. salt

Once boiling, add: 1 cup flour

Stir until the mixture forms a big smooth ball. Remove from heat and cool 10 minutes.

One at a time, whip in 4 eggs until mixture is smooth and creamy.

Place by teaspoonful onto a cookie sheet and bake at 400 degrees for about 30 minutes until well browned. Cool.

Filling:

1 small package vanilla or chocolate pudding

2 cups cool whip or real whipping cream (whipped and sweetened)

Make pudding according to package directions. Fold in cool whip. Fill cream puffs

Chocolate Fudge Topping:

1/4 c. butter

3-4 T. milk

2-3 T. cocoa powder

2 cups powdered sugar

Melt butter, milk and cocoa powder in saucepan. When it begins to boil, remove from heat and beat in powdered sugar with a whisk. If it is too thin, add more powdered sugar, too thick, add more milk. Drizzle over cream puffs.

Frito Fiesta Salad

My friend Melissa's mom, Marilyn, shared this recipe with me. She made it for a faculty potluck when I worked at Park View.

Brown:
1 lb. hamburger
1 small onion, chopped

Add:
1 pkg. taco seasoning (and cook according to package directions)

Add:
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 ( 15 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce

Simmer for 1/2 hour.

Assemble like a Taco Salad using Frito's corn chips, meat sauce, lettuce, tomatoes, grated cheddar cheese, olives, avocados
Top with ranch dressing, sour cream, salsa

Strawberry Pizza

This is a great way to use up fresh strawberries. I like to drizzle chocolate syrup over the top when I serve it.

6 T. butter or margarine
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. almond
1 1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Beat in eggs and extracts. Combine dry ingredients. Add to dry mixture and mix well. Cover and refrigerate for 1 hour. Roll out onto a 12 inch pizza pan. Build up edges slightly. Bake at 350 degrees for 18-22 minutes or until lightly browned. Cool

Topping:

1 pkg. cream cheese, softened
1/2 c. powdered sugar
2 c. sliced fresh strawberries
1 c. sugar
1/4 c. cornstarch
2 c. crushed strawberries

Beat cream cheese and powdered sugar until smooth. Spread over crust. Arrange sliced strawberries around on top. In a saucepan, bring the sugar, cornstarch and crushed strawberries to a boil. Cook and stir for 2 minutes until thickened. Cool slightly and spoon over the sliced strawberries. Refrigerate until set.

Strawberry Pie

My picture doesn't do this pie any justice. It looks so pretty served with a big dollop of whipped cream. Grandma Evelyn taught me how to make this, so I don't have an official recipe, just instructions.

1 baked pie crust

1 pkg. cream cheese

1/3 c. powdered sugar

2-3 cups whole or halved strawberries

1 box strawberry danish dessert (found in the jello isle)

sweetened whipping cream

Make the danish dessert according to pkg. directions and set aside to cool. Bake pie crust and cool. Whip cream cheese and powdered sugar together. Spread cream cheese mixture all over the bottom of the cooled crust (this keeps it from getting soggy). Add strawberries to the danish dessert and mix. Pour strawberry mixture into the pie shell. Refrigerate for several hours before serving. Top with a dollop of whipped cream.

**Evelyn always made homemade pie crust, but I LOVE the Marie Calendar frozen pie crusts. I bake them up and they turn out perfect every time!

Fruit Salad, Yummy, Yummy

Pick and choose your favorite fruits for this fresh harvest salad. It is so easy to throw together.

favorite fresh fruits (apples, peaches, pears, pineapple, bananas, raspberries)

2-3 T. sugar

1 tsp. vanilla

1 container vanilla yogurt

Mix sugar, vanilla and yogurt together. Cut up fruit. Toss fruit in yogurt dressing. Chill and serve.

Lori's Broccoli Salad

My cousin Lori brought this to a family reunion. It's my favorite broccoli salad recipe. Crunchy broccoli, chewy craisins, creamy cheese, meaty bacon. The dressing is sweet and has a little tang.

2-3 heads broccoli, cut into small pieces
1/2 purple onion cut into thin strips
1 cup craisins
1 cup crumbled bacon
1 cup shredded cheddar cheese

Mix in bowl, then stir in the following dressing:

1 cup mayo
1/2 cup sugar
2 T. white vinegar

Refrigerate before and after serving.

Homemade Pizza Dough

I grew up on a farm and we always had ground beef in our freezer. My mom would make homemade pizza and top it with browned hamburger. This is a serious comfort food for me. I've included several different variations for toppings. I've tried tons of different crust recipes, but I like this one best.

Dissolve 1 T. yeast in 1 cup warm water. Let set 5 minutes. When yeast starts to grow, add:
1 tsp. salt
1 tsp. sugar
2 T. vegetable oil
2 1/2 cups flour

Knead until smooth (3-5 minutes) I use my food processor with the kneading attachment for this, but you can easily do it by hand or in your stand mixer. Let rise about 30 minutes. Roll our on pizza pan. Add toppings, sauce and cheese. Bake until browned and bubbly. 350 degrees for approximately 20 minutes.

Mom's Pizza: Pizza Sauce, browned hamburger, olives, mushrooms, cheddar & mozzarella
Chicken Pizza: Alfredo Sauce, chopped chicken, green onions, fresh tomatoes, pressed garlic, mozzarella
BBQ Chicken: BBQ sauce, chopped chicken, red onion, cilantro, mozzarella

Hawaiian Cake Dessert

Our old family friends, Scoop & Sara Ruth use to make this dessert for our family night get- togethers when I was a little girl. It's cake-y, creamy and tropical. Great for a summer party.

Make a white cake mix according to pkg. directions. Here in Utah, I use the high altitude directions.
Pour only 1/2 of the cake batter into a greased and floured 13x9 pan. You can either make 2 cakes or use the rest of the batter to make cupcakes. Bake until lightly browned (test for done-ness), remove from oven and cool completely.

Mix:
1 1/2 c. milk
1 large vanilla pudding

In separate bowl, mix until smooth:
1 cup milk
1 8 oz. brick cream cheese

Mix pudding and cream cheese mixture together (you do it this way to keep the cream cheese smooth and avoid big lumps). Spread this on the cooled cake.
Spread 1 large can crushed pineapple (drained) on top of that.
Top with 12 oz. container Cool Whip.
Sprinkle with toasted coconut

Refrigerate cake for several hours before serving. Refrigerate leftovers.

Janell's Breadsticks

This recipe was given to me by my sister-in-law. Quick, easy and delicious. I make them often!

1 T. yeast dissolved in 1 1/2 cups warm water
2 T. sugar
1/2 tsp. salt
3 cups flour
1 cube butter
Parmesan cheese
Garlic Salt


Mix yeast mixture, sugar, salt and flour. Knead until smooth and elastic. (I use my Kitchen Aid mixer for this). Let rise for 10 minutes. Melt the cube of butter and pour it into a large cookie sheet. Roll out dough into a large rectangle. Cut into 1/4" strips with pizza cutter. Roll in butter right in the pan and begin placing them around on the pan. Sprinkle with Parmesan cheese and garlic salt. Let rise for 20 minutes more. Bake at 350 degrees for 15-18 minutes.

*I also sprinkle Italian seasoning on top when I'm serving these with Italian food.

Smooth & Creamy Frosting

Janell's mom, Janice, made a cake one weekend while we were visiting them up in Lewiston. The frosting was unlike anything I'd tasted before; light and creamy rather than thick and sugary. I LWTR! You can use any flavor of pudding that you like.

1 small package instant pudding (your favorite flavor)
1/4 cup powdered sugar
1 cup cold milk
1 8 oz. container Cool Whip

Combine pudding, powdered sugar and milk in a bowl. Beat until well blended (about 1 minute). Fold in Cool Whip. Spread on cake. Refrigerate.

*Chocolate and vanilla are always great, but my favorite is to make a lemon cake and use lemon pudding. The new White Chocolate pudding mix is also very good.

P. Butter Puff Rice Squares

This is a classic school lunch recipe. Lately, my sisters and I have been having a hard time finding the puff rice. The only kind we can find comes in bags (not boxes) in the cereal section.

3 cups Karo syrup
3 cups sugar

Microwave this mixture on high for 3 minutes. Stir up, then microwave for 3 minutes more.

Add 3 cups peanut butter and mix well.

Pour over a big bowl of puffed rice and stir to coat. I use one of those huge Tupperware bowls and start out with less puff rice than I think I'll need. I gradually add more and stir until it is all well coated, but not too sticky. Press the soft mixture into a large cookie sheet. Cut into squares to serve.

No Bake Cookies

This is my all-time favorite cookie recipe! I've been making these since I was a little girl. Now my kids have taken over and I beg them to make me No Bake Cookies.

2 cups sugar
3 T. cocoa powder
1/2 cup milk
1 cube butter
1 tsp. vanilla
pinch of salt

Bring to a boil in a saucepan. Bring to a rolling boil that can't be stirred down and boil 1 minute. Then add:

1/2 cup peanut butter
3 cups oatmeal

Mix and drop onto waxed paper. Cool until set.

Tamra's Coconut Bread

This is a southern family recipe from my good friend and cooking buddy Tamra. She credits the recipe to her mom, Jan, who was my third grade teacher.

Mix:
4 eggs (well beaten)
2 c. sugar
1 c. oil
3 tsp. coconut flavoring

Combine:
3 c. flour
1 t. salt
1/2 tsp. soda
1/2 tsp. baking powder

Add the flour mixture to the egg mixture and alternately with 1 cup buttermilk.
Add:
2 c. chopped nuts (pecans or walnuts)
2 1/2 cups shredded coconut

Pour into bread pans (grease & flour), then bake at 350 degrees for 1 hour.

5 minutes before the bread gets done, make the following in a saucepan:

1 c. sugar
1/2 c. water
3 T. butter
1 tsp. coconut flavoring
1 tsp. vanilla

**bring to boil over medium heat, cook 5 minutes. Drizzle this mixture over the warm loaves.

Julies Fruity Ice Cream

Julie made this for BUNCO one summer. It is light and creamy.

1/2 gallon softened pineapple sherbet
1 bag frozen raspberries
3 bananas, mashed

Blend with a large spoon. Freeze in a bowl for several hours. Scoop and serve. This is good with a little Sprite or 7-up poured on top as well.

Cheesy Crock Pot Chicken

Here are two versions of a recipe. One was given to me by Kelly B., the other by my friends Shawn & Keri. The chicken melts in your mouth and is great served with noodles or rice. My kids love it.

Kelly's version:
6 boneless, skinless chicken breasts
salt & pepper (to taste)
garlic powder (to taste)
2 cans cream of chicken soup
1 can cheddar cheese soup

Bake on low in crock pot for 6-8 hours.

Shawn & Keri's version:
6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese

Bake on low in crock pot for 6-8 hours. Can also put this in a 13x9 pan and bake in oven at 350 degrees for about 2 hours.

Brad's Stir Fry

Right out of high school, I was working as a receptionist at a company called Valtek. One of the security guards who I worked with shared this recipe with me when he found out I liked to cook. I went out and bought a wok just so I could make it. Very delicious!

chicken breasts cut in strips
diced carrots
fresh mushrooms, chopped
broccoli, chopped
onion, chopped
garlic, chopped

Brown chicken with olive oil in wok. Add the garlic. Add veggies, then stir fry for a few minutes until they begin to soften.
Add:
1/3 cup soy sauce
1 1/4 cups water
1/3 cup karo syrup
2 T. corn starch

Cook until bubbly and thickened. Serve on chow mein noodles or rice.

Slow Cooker Pot Roast

I hate to admit it, but I got this recipe from Semi-Homade with Sandra Lee. I made this for BUNCO last year and the meat was melt-in-your-mouth good and had wonderful flavor.

1 (3 lb.) beef roast
1 can beef stock
1 can cream of celery soup
Sliced new potatoes
baby carrots
chopped mushrooms
1 pkg. beefy onion soup mix
1/4 cup steak sauce (I use either A1 or Heinz 57)

Place roast and all veggies in the crockpot. Pour beef stock and celery soup on top. Sprinkle soup mix on top of that and finally, pour steak sauce over the top. Cook for 3 1/2-4 hours on high. If your roast doesn't seem to be tender, continue cooking for another hour or so.

Raz-Pepper Preserves Step by Step

You don't need fancy equipment to can delicious preserves. I use an ordinary sauce pan and a metal 13x9 pan for most of the work.

Step 1: Place all ingredients (1 cup raspberries, 1/2 cup chopped red pepper, 1/4 cup chopped jalapeno, 3 cups sugar & 3/4 cups white vinegar) in a saucepan. Stir and begin cooking on medium/high heat.

2. In a metal 13 x 9 pan, bring about 1 inch of water to a boil and sterilize the bottles and lids by boiling them for about 5 minutes. Remove from heat and dry on a clean dishcloth.
3. Bring the raspberry mixture to a boil and boil for 3 minutes. It will start out looking bright and chunky like this picture, but as it boils, the raspberries will start to break down and the peppers will soften. The mixture will get a bit foamy. Remove from heat and cool 5 minutes.
4. After mixture has cooled for 5 minutes, add 1 (3 oz.) package liquid pectin, then stir well.

5. Put your canning lids into the boiling water and let boil for 2-3 minutes.

6. Fill jars with preserves using a funnel. Place hot lids on top and screw down with rings.

7. Turn filled jars upside down and place back in the boiling water for about 2-3 minutes. Remove from heat and allow to cool. Within a few minutes you should hear the lids popping which means they are sealing. You will know they have sealed if you press down on the lid and it doesn't pop up and down.

Raz-Pepper Preserves

Kelly B. and I have been trying to perfect this recipe for about 3 years. I think we have all the bugs worked out (in the past, we've had it go runny). I make my batches mild, with just a little kick, but Kelly likes hers spicy. Warn your kids not to spread this on a PBJ! I serve it as a sauce on chicken or pork, but my favorite is to pour in on a brick of cream cheese and serve it with Wheat Thins or Ritz Crackers. I am going to include step-by-step instructions on another post for those who are new to canning. I often give this as a christmas gift.

1 cup fresh or frozen raspberries (I always use fresh)

1/2 cup chopped red pepper

1/4 cup chopped jalapeno (for mild, remove the seeds, for hot, leave some of the seeds in)

3 cups sugar

3/4 cup white vinegar

1 (3 oz.) pkg. liquid pectin

In a saucepan, combine all ingredients except pectin. Bring to a boil. Boil 3 minutes, then cool for 5 minutes. Stir in liquid pectin. Pour in jars and seal.

Broken Cookie Salad (Fudge Stripe Salad)

JoLynn (my mother-in-law) introduced me to this recipe.

Beat together:
1 c. buttermilk
1 small package vanilla instant pudding

Fold in: 1 (8 oz) container Cool Whip

Add: 1 can crushed pineapple & 1 can mandarine oranges (both drained)

Just before serving, fold in broken Fudge Stripe Cookies (desired amount).

***In the last couple of years, Keebler has come out with mini fudge stripe cookies which would be great in this recipe!

Amie's Stuffed Beef Sandwiches

This is a BUNCO recipe. I've made it several times when I have to feed a crowd. To make it even better, look for homemade buns at a local bakery. I use homemade hamburger buns that are sold at the Maverick Gas Station. They are inexpensive ($2.19 for 8) and are surprisingly delicious.

Brown 1 lb. ground beef with chopped onions and chopped green peppers (desired amounts). Drain fat, then add 1 1/2 bricks (8 oz. each) cream cheese. Salt and pepper to taste. Add chopped, fresh button mushrooms and chopped, canned black olives. Continue cooking until mushrooms soften. Add 1 1/2 cups shredded mozzarella cheese just before serving. Serve on fresh buns.

Toasted Version: Don't add the mozzarella into the meat mixture. Split buns and spoon meat mixture onto bottom bun. Place a slice of mozzarella cheese on top. Place on cookie sheet and toast in oven at 400 degrees until cheese is melted and top bun is golden and toasted.

Jill's Spinach Salad

Another BUNCO recipe. The dressing is the secret.

Salad:

1 bag of spinach
1 head romain lettuce, torn
3 green onions
1/2 c. sliced red onion
1 cup crumbled bacon
Sliced swish cheese strips

Dressing:

1/3 c. white vinegar
1/3 c. sugar
3/4 tsp. dry mustard
3/4 tsp. salt
3/4 cup oil
1 t. celery seed

Cook until sugar dissolves (boil about 1 minute).

***Serve salad immediately after tossing in the dressing.