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Anonymous
said...
Thanks for hosting Kim. I had a great time! Here is my Chocolate Chip, Oatmeal, Caramel Salad :)! Thanks to Sara Reagan for this yummy recipe (that of course isn't really a salad!)
ENJOY!
Carmelitos
2 cups flour 1 1/2 cups melted butter 1 cup oatmeal 1 1/2 cups brown sugar 1/2 tsp. salt 1 tsp. Baking soda 1 bag chocolate chips 1/2 to 1 cup chopped pecans (However much you want) 1 Jar caramel topping mixed with 6 Tablespoons Flour
Preheat oven to 350. Mix flour, butter, oatmeal, brown sugar, salt and baking soda. Press half of mixture into a 9x13 pan. Bake for 10 minutes then pull out, add chocolate chips and pecans to the top. zig zag caramel mixture over the top of chocolate and pecans. Put other 1/2 of cookie mixture on top of caramel in little bunches. sort of crumbled and place it on top. Bake for 15 minutes. Let cool. Store in fridge. Bring to room temp for easier cutting.
There are no exact measurements; I just add things until it looks and tastes right. :)
Multi Colored noodles (about a box and a half) Bell Peppers – red, yellow, green, or orange (I used 1 green one) Olives (about a can) Pepperoni Cheddar Cheese (about 4-8 oz) Zesty Italian Salad Dressing (about 2/3 bottle)
Cook noodles and chop/cube other ingredients. Top with dressing and chill in refrigerator. I usually make it the night before and chill overnight. Before serving, top it with a little parmesan cheese.
We are women of a local St. Louis Christian Church. We create low cal., high cal., quick fix, slow roasted, Contemporary French to Exotic Thai-Vietnamese to Southern Home Cooking Cuisine.
3 comments:
Thanks for hosting Kim. I had a great time! Here is my Chocolate Chip, Oatmeal, Caramel Salad :)! Thanks to Sara Reagan for this yummy recipe (that of course isn't really a salad!)
ENJOY!
Carmelitos
2 cups flour
1 1/2 cups melted butter
1 cup oatmeal
1 1/2 cups brown sugar
1/2 tsp. salt
1 tsp. Baking soda
1 bag chocolate chips
1/2 to 1 cup chopped pecans (However much you want)
1 Jar caramel topping mixed with 6 Tablespoons Flour
Preheat oven to 350. Mix flour, butter, oatmeal, brown sugar, salt and baking soda. Press half of mixture into a 9x13 pan. Bake for 10 minutes then pull out, add chocolate chips and pecans to the top. zig zag caramel mixture over the top of chocolate and pecans. Put other 1/2 of cookie mixture on top of caramel in little bunches. sort of crumbled and place it on top. Bake for 15 minutes. Let cool. Store in fridge. Bring to room temp for easier cutting.
Italian Noodle Salad - Tiffany
There are no exact measurements; I just add things until it looks and tastes right. :)
Multi Colored noodles (about a box and a half)
Bell Peppers – red, yellow, green, or orange (I used 1 green one)
Olives (about a can)
Pepperoni
Cheddar Cheese (about 4-8 oz)
Zesty Italian Salad Dressing (about 2/3 bottle)
Cook noodles and chop/cube other ingredients. Top with dressing and chill in refrigerator. I usually make it the night before and chill overnight. Before serving, top it with a little parmesan cheese.
BBQ Chicken Salad
Romaine lettuce
Corn
Black beans
Cilantro
Tomato
Red onion
Grilled chicken
Spicy Ranch dressing
Honey BBQ Frito Twists
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