Monthly Archives: June 2014

Watermelon and Arugula Salad

    INGREDIENTS 1 5-ounce package baby arugula 8 cups 3/4-inch cubes seedless watermelon 1 7-ounce package feta cheese, crumbled 3/4 cup  balsamic vinegar PREPARATION INSTRUCTIONS Boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, … Continue reading

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Chicken Caesar Salad Sandwiches

    INGREDIENTS 2 pounds boneless skinless chicken thighs or breasts 1/2 to 1 cup of your favorite Caesar dressing 1/2 cup shredded Parmesan cheese 1/4 cup fresh chopped parsley (if you don’t have fresh use around 2 teaspoons of dried … Continue reading

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Chocolate Caramel Cake

INGREDIENTS 1 box devil’s food cake mix 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) jar caramel ice cream topping 8 ounces Cool Whip ½-1 cup Heath toffee bits PREPARATION INSTRUCTIONS Bake the cake according to the directions on the … Continue reading

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Savory Ham and Cheese Muffins

    INGREDIENTS Recipe from Smitten Kitchen: 1 cup yellow cornmeal, preferably stone-ground 1 cup all-purpose flour 6 tablespoons granulated sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt Pinch of freshly grated nutmeg (optional) 1 … Continue reading

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