Coleslaw

Macaroni Coleslaw

6:15 AM


Macaroni Coleslaw

1 package (7 ounces) ring macaroni or ditalini

1 package (14 ounces) coleslaw mix

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green pepper, finely chopped

1 can (8 ounces) whole water chestnuts, drained and chopped


DRESSING:

1-1/2 cups Miracle Whip Light

1/3 cup sugar

1/4 cup cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper


Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.




Bbq

Huli Huli Chicken

6:50 AM



Huli Huli Chicken

1/2 cup pineapple juice
1/2 cup brown sugar
1/3 cup ketchup 
1/3 cup soy sauce
1/4 teaspoon ground ginger 
2 cloves garlic, minced 
2 lbs boneless, skinless chicken breasts or thighs

In a small bowl, mix the first six ingredients.  Pour all but 1/2 cup of the marinade in a large resealable plastic bag and add chicken. Seal bag and place in the fridge for at least 8 hours or overnight.  Pour 1/2 cup of reserved marinade in a separate bowl and place in the fridge until ready to use.  Remove bag from fridge, drain and discard marinade from chicken.  Grill, basting with reserved marinade.

Bacon

Warm Bacon Cheese Spread

9:00 AM




Warm Bacon Cheese Spread

1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

Chicken

Szechuan Noodle Salad

11:55 AM



Szechuan Noodle Salad

4 oz. uncooked oriental noodles or spaghetti, broken into 3-inch pieces
3 tbsp. olive oil
3 tbsp. honey
1 tbsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce 
1 1/2 tsp. grated ginger root 
1 tsp. crushed red pepper flakes
3 cups cubed cooked chicken
1 cup shredded red cabbage
4 green onions, thinly sliced
2 carrots, shredded 
1 red bell pepper, chopped
1/2 cup dry roasted peanuts

Cook noodles as directed on package. Set aside to cool slightly. In a small bowl combine olive oil, honey, sesame oil, vinegar, soy sauce, ginger root, and pepper. In a large bowl combine cooked noodles, chicken, cabbage, onions, carrots, pepper, and peanuts. Pour dressing over salad and toss. Garnish with additional peanuts if desired.

Maple

Morning Maple Muffins

9:00 AM




Morning Maple Muffins

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract

TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. About 16 muffins.