No Potato Salad

No Potato Salad

4 eggs hard boiled & chopped

2 bags (1 lb each) frozen cauliflower florets

1 bag (10 oz) frozen peas & carrots

1 3/4 cups reduced-fat mayonnaise or salad dressing

1 teaspoon granulated sugar

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 tablespoon cider vinegar

1 teaspoon yellow mustard

1 cup chopped celery

2/3 cup chopped onion

In large microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. Refrigerate at least 1 hour or until well chilled before serving.

 

Posted with Blogsy

Cake Mix Cookies

Cake Mix Cookies

 

1 Box of Cake Mix Any Flavor

1/3 Cup Oil

2 Eggs and Frosting

Nuts, Chocolate Chips, Sprinkles If Desired.

First combine the cake mix, oil and eggs together add nuts, chocolate chips, or sprinkles if using. Shape dough into 1″ balls. Place them about 2″ apart on cookie sheets. Bake them at 375º Fahrenheit for 6 to 7 minutes. Do not overcook them.

** I used yellow cake mix and sprinkles

 

 

Posted with Blogsy

Yellow Squash Casserole

Yellow Squash Casserole

 

6 cups yellow squash {sliced 1/4″ thick}

1 small onion, chopped

1 cup shredded carrots

1 cup sour cream

1 cup mayonnaise

1 stick butter

1 can cream of chicken soup

1 pkg. stuffing mix

Cook squash and onions in a saucepan covered with water for five minutes after water boils. Drain.

Mix together carrots, sour cream, and chicken soup. Add cooked squash/onion mixture and mayonnaise. Melt stick of butter and mix with stuffing mix. In 9×12 casserole, put a layer of 1/2 the stuffing mix, cover with squash mixture, and top with remainder of stuffing mix.

Bake at 350 fro 30 minutes.

 

 

Posted with Blogsy

Amish Broccoli Salad

Amish Broccoli Salad

1 head broccoli ( chopped )

1 head cauliflower ( chopped )

1/4 cup red onion diced

1 cup mayonnaise

1 cup sour cream

1 cup shredded cheddar cheese

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon ( fried, crumbled )

Combine the chopped broccoli, cauliflower and onion in a large bowl.

In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.

Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.

Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

 

 

 

Posted with Blogsy