Bacon Wrapped Smokies

Bacon Wrapped Smokies

by Rachael Randall

• 1 pound Bacon, Cut Into Thirds
• 1 pound Smokies
• 1 stick Butter
• 2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

This is a recipe I found off Pinterest...I think you could cut both the butter and brown sugar in half...maybe even eliminate the butter...the bacon makes enough yummy juices.  

Mandarin Salad

Mandarin Salad

Rachael Randall

½ cup slivered almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ teaspoon salt

dash of pepper

¼ cup vegetable oil (or canola oil)

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool on tin foil and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

(You can use any type of lettuce.  Avocados and craisins are good to add.  Tomatoes are not though!)

Chinese Chicken Salad

Chinese Chicken Salad

Rachael Randall

Salad:

3 whole chicken breasts, cubed or shredded

2 Tablespoons roasted sesame seeds (optional)

1/2 cup roasted slivered almonds

1 head cabbage, shredded

4 green onions, sliced

1 package Ramen Noodles (chicken flavored), broken in pieces

Dressing:

2 Tablespoons sugar

1 /2 cup canola oil

1 teaspoon pepper

3 Tablespoons Vinegar

1 teaspoon Lawry’s seasoning salt

1/3 cup soy sauce

Dash Sesame Oil

1/2 package Ramen flavoring

Blend dressing in blender and add to remaining ingredients.

Chicken Salad (Sandwiches)

Chicken Salad Sandwiches
by Rachael Randall
(stolen from Amy Hughes :)

Dressing:
1 cup mayo (I use lite)
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds

Salad:
2 lbs cooked chicken, chopped
3/4 cup pecan pieces
1 cup red grapes, halved
1 cup green grapes, halved
3 stalks celery diced

Ricotta Pancakes

Ricotta Pancakes

by: Rachael Randall

1 pound Ricotta

6 eggs, separated

1 tsp vanilla

1 cup milk

1 1/3 cups flour

1 ½ tsp baking powder

1 TBLS sugar

Beat egg whites till stiff. In a separate bowl combine all other ingredients. Fold egg whites into mixture and cook on a greased griddle at 375*

Broccoli Cheese Potato Soup

Broccoli Cheese Soup

Rachael Randall

1 cup onion, diced

1 cup celery, diced

2 Tablespoons butter

3 ½ cups water

3 bouillon cubes (chicken flavor)

5 potatoes, diced

4 carrots, diced

½ head broccoli, diced

2 cans cream of chicken soup

1 pound Velveeta Cheese

Sauté onion and celery with the butter in a pot. Add water, bouillon cubes, potatoes, carrots and broccoli. Cover and bring to a boil. Cook for 20 minutes. Add cream of chicken soup and Velveeta. Heat through and serve. You can also serve in bread bowls. (You can also use frozen or canned potatoes to make it easier)

Meltaway Cookies

Meltaway Cookies

by Rachael Randall

2 sticks of butter, cold

¾ cup Cornstarch

1/3 cup Powdered Sugar

1 cup flour

Microwave butter for 20 seconds. Beat all ingredients until creamy. Roll into balls and bake on a

cookie sheet at 350* for 12-15 minutes. These are very fragile cookies so be delicate with them.

Frosting:

3 oz cream cheese

1 tsp vanilla

1 cup powdered sugar

food coloring

Mix with beaters until smooth.