Bacon Chicken Ranch salad

I'm sure every family makes this salad but I'm including it because we love it

Roasted chicken chopped about 1 cup (I often use rotesserie chicken from the grocery store)
Bacon (cooked and chopped into bits)
hard boiled eggs (1 or 2) chopped
1/2 cup shredded cheese (whatever you have on hand)
1/2 head lettuce chopped
2 tomatoes chopped
1 Avocado chopped
shredded or chopped carrots
toss all ingredients
serve with
Ranch dressing (we like to make if fresh from the dry mix)

Easy Peasy French Dip Sandwiches

This is also my mothers recipe..One of my favorites growing up and I serve it to my family often

French bread loaf (1 or 2 depending on how many you need to feed) from grocery store
2 au jus dry seasoning packets
1 med roast beef (cooked and lightly seasoned) I usually season with seasoning salt and crock pot it all day
i package swiss cheese slices

cook au jus per package instructions in saucepan, I add juices from the roast beef to enhance the flavor.
Slice french bread in half lengthwise and broil on a cookie sheet to toast inside of bread.
Spoon au jus onto bread toasted side, load one side generously with pieces of roast beef, top with swiss cheese, then broil that side once more to melt cheese,
put top half on and slice into 6-8 sandwiches.. Serve with au jus in small ramekins for dipping..So yummy!!!

Mom's Taco Salad.. or Dorito Salad

This is a recipe my mom would make us growing up and I loved it then. It was my favorite but I have added a few things over the years. who knew Doritos could make a Salad???

I bag Doritos (old school nacho flavor please)
1 pound hamburger
dry taco seasoning (any brand)
1/2 can beans drained (black or kidney)
head of lettuce chopped (small or 1/2 Large)
tomatoes chopped (2 med)
avocados chopped (1 or 2)
1/2 cup shredded cheese (cheddar OR mexican mix)
1/2 cup sour cream

cook hamburger use taco seasoning per instructions, add beans to the simmer part

In a large bowl add 1/2 bag chips and all other ingredients, leaving sour cream and meat mixture for the last. Toss all together and serve. Add more chips as desired.
This salad is best served immediately with the warm meat and melty cheese and crispy chips. The chips will get soggy 2nd day but its still yummy day 2

Asian Noodle Salad

8 ounces thin spaghetti
8 ­ounce bag julienne/fine­cut carrots
(about 1 1/2 cups)
6 ­ounce bag baby sweet peppers,
seeded and sliced thinly into rings (about
1 cup)
4 ­ounce bag bean sprouts (about 1
cup)
3 English cucumbers, halved, seeds
removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks
and shredded
2 cups peanuts, chopped

Dressing:
1/2 cup olive oil
1/3 cup low­sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar

Thai QUINOA Salad

Ok let me just start out by saying we are not a kale and quinoa kind of family. I'm not a health food guroo, we like good and yummy food and salads are something we are just starting to love. Here is one that I found on facebook and my family loves it!! It has a yummy peanuty dressing and is super crunchy

SALAD

1 large carrot, julienned
2 cups cooked quinoa
3 cups sliced Red Cabbage
1 cup chopped Red bell pepper
1 cup chopped green bell pepper
2 cups kale, removed from stems, washed, dried and chopped
1/4 cup cashews , chopped
1/2 small lime ( to squeeze over salad before the dressing

PEANUT GINGER SAUCE

1/2 teaspoon ground ginger
1 tablespoon maple syrup
2 tablespoons soy sauce
1 teaspoon distilled white vinegar
1/2 teaspoon sesame seeds
1/3 cup peanut butter
1/4 cup warm water
1/4 teaspoon crushed red pepper flakes

Combine all salad ingredients, toss with lime juice, toss with dressing..done

The Best Moist Chocolate cake w/ caramel glaze

FOR THE CAKE
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1/2 cup buttermilk
1/2 cup heavy cream
1/2 cup canola oil
2 eggs
1 teaspoon vanilla (extracted from pod)
2 teaspoons rum
1 cup hot water
2 teaspoons instant espresso powder
FOR THE CARAMEL
splash vanilla extract
1 teaspoon fleur de sel
1/4 cup butter
1/2 cup heavy cream (plus 2 tablespoons)
1 cup sugar

directions
Preheat oven to 350˚F. Grease and flour two 8-inch round baking pans. Set aside.
In a large stand mixer, combine the cinnamon, nutmeg, salt, baking powder, baking soda, cocoa powder, sugar and flour. Once combined, add buttermilk, heavy cream, oil, eggs, vanilla and rum; mix until smooth. Stir together the hot water and espresso powder. Pour slowly into the cake batter and stir until completely incorporated.
Pour the batter into the prepared cake pans. Bake for about 25 to 30 minutes, until baked through and a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool down completely.
While cakes are cooking, combine the vanilla extract, fleur de sel, butter, 1/2 cup of heavy cream and sugar in a sauce pot. Bring to a boil and simmer for 5-6 minutes. Cook until caramel in color, then add the final 2 tablespoons of heavy cream. Stir for 20 seconds and let cool before glazing cake.
Tip: Make the cakes in advance. When ready to serve make caramel sauce and drizzle over the top.