Outback Wedge Salad

Grandma says, "This is one of my favorite salads! I haven't made it yet, but looked up the recipe after going to dinner at "Out Back"  last week."


For the Blue Cheese Dressing 

• 1/2 cup mayonnaise 
• 1/2 cup sour cream 
• 1/2 cup buttermilk 
• 1 tablespoon white wine vinegar 
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon dry mustard 
• 1 teaspoon black pepper 
• 1/2 teaspoon salt 
• 2 teaspoons sugar 
• 6 ounces crumbled blue cheese 

In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well. Next, thoroughly mix in the remainder of the ingredients. Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.

For the Salad 

• 1 head iceberg lettuce, cut into 4 equal wedges 
• 1 cup grape tomatoes, halved (blah, yuck...left these out :) Ha ha!  Really, grandma?  Grape tomatoes are delicious! ;)
• 1/2 cup chopped red onion 
• 8 slices bacon, cooked and crumbled 
• 1/2 cup balsamic vinegar 
• 6 ounces crumbled blue cheese 
• Black pepper to taste 

First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool. Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedges. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon. Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Eat immediately or it will go soggy!
 
Grandma's Note *Another of my favorite salads was served at Taylor's Christmas Bridal Shower in St. George and when I asked for the recipe her aunt told me where to find this great cookbook at Thi Pans. It has lots of wonderful recipes. "The Gathering of Friends" Volume One by Michele Huxtable & Alyse Christensen.  That is where this recipe comes from.

Grandma Klingler's Chocolate Chip Cookies

• 2 C butter 
• 2 C Brown sugar 
• 2 C White sugar 
• 4 eggs 

Cream all together

• 2 tsp baking soda 
• 2 tsp baking powder 
• 1 tsp salt 
• 2 tsp vanilla 

Mix well into sugar mixture. Then stir in:

• 5 to 6 cups of flour, until right consistency for cookie dough. 
• Chocolate chips and nuts 

Drop by teaspoons onto cookie sheet. Bake for 11 min. at 350 degrees.

Grandma Klingler's Enchiladas

I wasn't there for this meal, so I can't wait to try them myself sometime soon!

• 2 cans Cream of Chicken Soup 
• 2 cups sour cream 
• 1 (7 oz) can diced green chilies 
• 1 can sliced olives 
• 4 to 6 green onions 
•  4 chicken breasts, cooked and cubed 
• 1 dz. small size flour tortillias 
•  3/4 lb. Montery Jack Cheese 
• 3/4 lb. Cheddar cheese *I used all medium Cheddar Cheese 

Mix first 4 ingredients together. Take 1 1/2 cups out and set aside for topping. Add most of the cheese and the chicken to the remaining sauce mixture. Spray baking dish with cooking spray, spread some of the soup mixture on the bottom. Fill tortillas with chicken, soup mixture, roll and lay in dish. Spread remaining sauce over top of enchiladas. Cover with cheese and garnish with green onions. Bake at 350 degrees for 45 min.

Grandma's Buttermilk Caramel Pancake Syrup

Caramel? Buttermilk? Syrup?  How can this not be heavenly?  Oooo this was TASTY!

Ingredients:

• 1/2 C. Buttermilk 
• 1/3 C. brown sugar 
• 1/3 C. white sugar 
• 2 TBS. butter 
• 1/3 tsp. baking soda 
• 1/3 tsp. vanilla 

Directions:

Bring first four ingredients to a boil, constantly stirring for 1 minute. Remove from heat, whisk in soda and vanilla. The syrup will bubble up and then thicken as it cools.

Note: For a vanilla or white syrup use all white sugar. Both are delicious.

Grandma Klingler's Berry Cream Salad

While at the family reunion in Idaho this summer, Grandma Klingler wowed us all with one delicious, irresistible recipe after another!  When she asked if she could add some of them to our family recipe blog, my response was naturally . . . ABSOLUTELY!  There are several, so I will post one a day for the next week for your culinary enjoyment.

MMMMM....  This sweet summer salad was a favorite with everyone.  I will definitely be making this one soon!

Ingredients

• Package of frozen fruit of your choice (blueberries, raspberries or mixture) 
• Tub of cool whip (size depends on size of salad you want to make)
• One small carton of berry yogurt 
• 1 package cheese cake pudding mix

Stir yogurt and pudding mix together, add cool whip and stir gently. Stir in the frozen fruit. (I have also used fresh strawberries and raspberries).  Let set in fridge for 15 to 20 minutes to allow fruit to thaw and flavor to blend. Serve.

Ranch Chicken Pasta

My friend Tiffany taught me about this meal idea, and it has become one of my favorites for a quick night dinner!

Ingredients:

• Bite-sized pasta noodles of your choice
• Chicken
• Ranch dressing
• Vegetables of your choice (optional) I love peas and mushrooms the best, and have also liked peppers, carrots, onions, green onions . . . whatever you have on hand!
• If desired, cooked bacon, crumbled, is also really yummy!

Directions:

Cook the pasta according to the box directions and drain.  Cook the chicken and cut into bite-sized pieces.  Toss in a bowl with ranch dressing and vegetables if desired until everything is coated well.  Serve with crusty bread - yum!  This tastes great on a hot day served cold as well! 

Chocolate rolo cookies

These cookies are so good and easy to make!  One of Jd's Aunts made them for Jake's wedding and we all had to have the recipe.  I think they would be cute at Christmas with green and red frosting drizzled on the top
Chocolate fudge cake mix 1/3 C oil 2 eggs Rolo candies White chocolate or frosting drizzle (optional) Directions: Mix first 3 ingredients, form a very small ball of dough around a rolo candy. Spray cookie sheet with Pam. Bake at 350 for 7 to 8 minutes. Sprinkle with powdered sugar or drizzle with white chocolate or frosting. Prep Time: 10 minutes Cook Time: 10 minutes Servings: 36