Grace's Seven Layer Salad

Makes an 8" x 8" pan

• 1/2 head Romaine lettuce, chopped into bite size pieces
• 1/2 cup chopped bell pepper, whatever color you prefer
• 1/4 cup chopped green onion
• 1/2 cup light mayonnaise
• 1/2 cup light sour cream
• 1/2 tsp fresh cracked pepper
• 1 tsp sugar
• 3 tsp fresh lemon juice, up to 1 Tbsp. to thin dressing if desired
• 1/4 - 1/2 cup frozen peas, thawed (I cover the top)
• 4 ounces shredded cheddar cheese (I cover the top)
• 3 thick slices bacon, cooked until crispy, chopped (I also chopped and added Peppered Ham to this one)

1. Clean and chop lettuce in bite size pieces.  Place in serving dish.  Sprinkle with pepper and onion.
2. In a bowl, mix mayo, sour cream, pepper, sugar and lemon juice.
3. Pour dressing on lettuce. Spread evenly over lettuce. Top with peas, cheese and bacon.
4. Cover and refrigerate a few hours before serving.  Will keep up to two days in the refrigerator.


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Copycat Crystal Grill's Pink Velvet

 If you have ever been to Crystal Grill in Greenwood, Mississippi you have seen Pink Velvet on their menu. I order this quite a bit although I ask for a dip of Chicken salad because I can't eat the sandwich. When I order it if I'm with my family my grand-children always want a bite, so this was made for them.

I received many complements on this dish and I am sure that it will be a part of every holiday meal from now on.

Copycat Crystal Grill's Pink Velvet

Ingredients:

• 1 can cherry pie filling
• 1 (20-ounce) can crushed pineapple, drained
• 1 can sweetened condensed milk
• 1 (8-ounce) carton Cool Whip
• ¼ cup lemon juice
• 1 cup chopped pecan, optional

Instructions:

Combine all ingredients in a large mixing bowl. Pour into lightly greased muffin tins or 9x13 pan. Place in freezer to freeze throughout prior to serving. When ready to serve, allow to stand for about 3-5 minutes.

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Low Sugar Strawberry Cheesecake Salad

 I made this as our Thanksgiving salad, some loved it and some not so much. I really enjoyed it myself, but then I love cheesecake.

Strawberry Cheesecake Salad

Makes a large salad.

Ingredients:

• 12 oz whipped topping
• 1 small package of sugar free cheesecake pudding powder
• 3 (6 oz) strawberry yogurt
• 1 lb fresh strawberries
• 3 bananas sliced (add right before serving) (optional
• miniature marshmallows (optional)

Instructions:

1. Thaw whipped topping. I always put it in the fridge the night before. In a large salad bowl mix yogurt, pudding, and whipped topping together. Put in fridge and allow it to set up for about an hour.
2. Wash and slice strawberries. Add strawberries, marshmallows, and bananas right before serving. Keep refrigerated.

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My Favorite Broccoli Salad

There are so many broccoli salad recipes out there and I have tried a lot of them but this one is our favorite by far.

Broccoli Salad

Ingredients:

Dressing:
• 3/4 cup light or regular mayonnaise
• 1/4 cup granulated sugar or splenda if you prefer 
• 1 tablespoon red wine vinegar
Salad:
• 1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
• 1 cup raisins (optional)
• 3/4 cup dry roasted peanuts
• 1 small shallot or onion, finely diced (about 1/4 cup)
• 6 slices bacon, cooked and crumbled

Directions:

1. In a small bowl, whisk together all of the dressing ingredients. Set aside.
2. In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

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Easy Creamy Chicken Salad

I've had a bad day with the arthritis in my hands and the last thing I wanted to do was cook. Honey loves chicken salad so that is what I came up with. A little boiling, chopping and mixing and i have a happy husband once again.

Easy Creamy Chicken Salad

1 can Chunk Chicken Breast
2 eggs, boiled
1 TBS Mayonnaise
1/4 cup Greek Yogurt
2 small green onions, chopped wekk
2 TBLS pickle relish

Drain Chicken and set aside. When eggs are boiled and cool chop them really good and add to chicken. Add chopped up green onion. Mix in Mayonnaise, yogurt and pickle relish.

Pictured here I ate mine as an appetizer on sweet baby peppers. 

You can add any one of these ingredients according to your taste but this was great to us.

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Grace's Creamy Cole Slaw

I took this recipe from Mary at Deep South Dish (see original HERE) and modified it to fit my diet and life style. We love it and everywhere I take it those who eat if love it too.

Tonight we are having a having a hamburger cook out with Honey's sister and we wanted this slaw to go with our baked beans and sweet potato fries. Just like always it was so yummy.

Grace's Creamy Cole Slaw 

Ingredients: 

1 cup of mayonnaise
3 tablespoons of splenda
1 tablespoon of apple cider vinegar
Large pinch of sea salt
1/4 teaspoon of freshly cracked black pepper, or to taste
2 heaping teaspoons of prepared horseradish
1 teaspoon celery seed
1/4 to 1/2 cup Wickles Pickle Relish
1 - 1 lb bag tri-colored cole slaw
1/4 of an onion, grated

Instructions:

In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish and celery seed; whisk together. Set aside.

Mix bagged slaw and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.

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Gluten Free Grape Salad Can it be Made Sugar Free?

I made this with sugar for a WINGS meeting on Wednesday night but I think in the near future I may try a sugar free version. If you use all natural ingredients it is naturally gluten free but can it be made sugar free? I think I can?

Gluten Free Grape Salad

 

Ingredients

• 1 1/2 lbs red seedless grapes
• 8 ounces cream cheese, softtened
• 8 ounces sour cream, I use Daisy
• 1/4 cup white sugar
• 1/2 teaspoon pure vanilla flavoring
• 1/2 cup brown sugar
• 1/4 teaspoon cinnamon
• 1 cup pecans, chopped

Directions

1. Remove any stems from grapes and wash. Set aside.
2. In a medium size bowl, mix cream cheese, sour cream, sugar and vanilla.
3. Fold in grapes and pour into a large serving dish. Spread mixture evenly in serving dish.
4. Mix brown sugar with cinnamon and pecans. Sprinkle over top of grape mixture.
5. Place in refrigerator to chill. 

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