Honey Mustard Dressing Recipe
August 31, 2008
This dressing goes well with virtually any green salad and as a dip with raw veggies, tofu and of course chicken nuggests. Tastes best when chilled before serving.
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INGREDIENTS:
* 1/2 cup honey
* 1 teaspoon sea salt
* 1/4 cup apple cider vinegar
* 3 Tablespoons prepared mustard
* 3 Tablespoons onions, chopped
* 1/2 cup water
* 1 1/2 cups sesame oil (not toasted)
DIRECTIONS:
Place honey, salt, vinegar, mustard, onions, and water in blender and blend. Add sesame oil in slowly while mixing.
Garlic Green Beans Recipe
August 31, 2008
Dress up your green beans with a little garlic and some parmesan cheese for a flavorful side dish.
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INGREDIENTS:
* 2 tablespoons butter
* 3 tablespoons olive oil
* 1 bulb garlic, chopped
* 2 (14 1/2-ounce) cans green beans, drained
* Salt and pepper to taste
* 1/2 cup grated Parmesan cheese
DIRECTIONS:
Melt butter in a large skillet, stir in olive oil and garlic. Sauté over low to medium heat until garlic is slightly browned. Stir in green beans, salt and pepper; cook until beans are heated through. Remove from heat and sprinkle with Parmesan cheese.
Cool Whip Fruit Salad
August 31, 2008
Are you having trouble getting your kids to eat enough fruit? Then try this delicious fruit salad. Vanilla pudding and cool whip make it extra creamy.
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INGREDIENTS:
* 1 (20-ounce) can pineapple chunks, drained
* 1 (15-ounce) can sliced peaches, drained
* 1 (11-ounce) can mandarin oranges, drained
* 4 apples, cored, peeled and diced
* 1 1/2 cups milk
* 1/3 cup frozen orange juice concentrate, thawed
* 1 (3.4-ounce) package instant vanilla pudding mix
* 3/4 cup sour cream or cool whip
DIRECTIONS:
Combine fruit in a large serving bowl; set aside.
Whisk milk, orange juice and pudding mix together until smooth; stir in sour cream or cool whip.
Fold into fruit mixture; cover and refrigerate until serving.
