Simple Celery Salad

I love celery.  Always have preferred it over carrots, which are sometimes just too hard for me to chew.

So when I was given this recipe many years ago I was excited to know my hubby really liked it too.

I recently had celery that needed to be eaten, and so....this is the recipe I went to.

Only I normally make it with lime jello, so I realized after using

lemon, I really do prefer the lime, but it's good either way.

I just used what I had on hand.

Can't go wrong.  Give it a try.  It's easy and delicious.

CELERY SALAD

1 3 ozs. pkg. lime or lemon jello

(I use sugar free of course)

3/4 c. boiling water

3/4 c. mayonnaise

2 c. finely diced celery

1 c. cottage cheese

1 c. chopped nuts

(we prefer pecans)

Dissolve jello in boiling water; chill for about 20 minutes or until it just begins to set up. Whisk in the mayonnaise until smooth, then add remaining ingredients. 

Pour into pan and let chill until set.

Yield: 4 servings

(Prior to Weight Watchers Points Plus made this equal to 2 points each serving)

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Cottage Cheese Salad

This #2 recipe for the day calls for celery & cottage cheese also.

Do you like cottage cheese?

I really do, but I grew up on it. I remember my grandpa topping his cottage cheese with apple butter - I still love it that way.

I usually enjoy eating it along with fruit or veggies, like peaches, pears or tomatoes.

I'm not a big meat eater so it's good to know I'm getting some protein when I enjoy a helping of cottage cheese.

When I first heard about this recipe from my friend, Dottie's husband, Jim Ragland, I couldn't even imagine what this combination would taste like!

I really wasn't sure I'd like it at all....

But I was pleasantly surprised and have enjoyed it often since the first bite!

Start with the measured amount of garlic salt and add more until you're happy with it.  I always use more.

It's very tasty and once you have the eggs hard boiled, it's quick to make.

COTTAGE CHEESE SALAD

1 - 24 ozs. carton of cottage cheese

(large or small curd)

2 - 3 hard boiled eggs, chopped

(I prefer more)

2 stalks celery, chopped

chopped onion, to taste

1/2 tsp. garlic salt (more to taste)

1/4 tsp. pepper

Mix together; cover and refrigerate until ready to serve. As long as your cottage cheese and eggs are fresh, this will keep for several days.

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"Melt in Your Mouth" Pecan Toffee Cookies

I found this wonderful recipe at Just a Pinch online

VERY easy....the recipe uses a cake mix and a few simple ingredients.

If you know me at all, you'll know I'm all about delicious and easy!

Hope you'll consider adding this to your list for holiday baking.

UPDATE:  Since companies have started reducing the amount of mix in their boxes, I have found it works to add 5-6 Tb. all purpose flour or add that much from another mix that you use just for 'additional' amounts for whatever you are making. 

 PECAN TOFFEE COOKIES

1/2 c butter, softened

1 (18 ozs) box yellow cake mix
(If you have a 15 ozs. size mix, add 5-6 Tb. flour)

2 lg eggs

1 Tbsp water

1 pkg heath toffee bits

1/2 c pecans, chopped fine

Preheat oven to 350. Mix butter, add cake mix, eggs & water. Mix well. Add toffee bits and pecans, mix by hand. Spoon onto ungreased cookie sheet and bake for 10 minutes. Transfer to cooling rack.

Try 'em...you'll like 'em!

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                    The Farmer's Wife Cookie Swap

Peanut Butter Brownie Cookies

I plan to have a few 'extra' posts in the upcoming weeks.  I've had many cookie recipes in my drafts, and figure now is the very best time to share them.  Plus, I have apple dishes, side dishes and more, so please stay tuned.  There may even be a few days when I 'double up' on recipes.

This recipe is definitely a MOST FAVORITE!! 

If you haven't realized it yet...I am a definite Cookie Monster!

In my humble opinion, these cookies are the ultimate in cookies!

The original recipe was an actual prize winner, (a friend shared it with me after finding this recipe in a magazine) and my family has declared them a prize winner too!

 When I make them, I have to be sure there are going to be other folks expecting to get some too, otherwise I'll eat far too many.

They're like a buckeye candy, only in cookie form, with crunch.

Anytime I can use a mix to make it easier, I go for it.

This uses a brownie mix and it also has my favorite ingredient, cream cheese, mixed into the dough. 

And a 'peanut butter cup' filling!!!

HOW COULD YOU POSSIBLY GO WRONG???

PEANUT BUTTER BROWNIE COOKIES

(From The Better Baker)

1 - 19 ozs. box fudge brownie mix

4 ozs. cream cheese, room temperature

1/4 c. butter or margarine, melted

1 egg

1 c. powdered sugar

1 c. creamy peanut butter

1/2 (16 ozs) tub ready-made chocolate fudge frosting

sprinkles, optional

Preheat oven to 350. Beat brownie mix, cream cheese, butter and egg until well blended.  Drop dough by rounded Tablespoonsful 2" apart onto UNgreased baking sheets.  Smooth edges of each to form round cookies. (I love using my medium scoop to make rounded, evenly sized cookies).

Stir together powdered sugar and peanut butter with spoon until mixture forms a ball.  With hands, roll rounded teaspoonsful of peanut butter mixture into 24 balls.

Lightly press 1 ball into center of each cookies.  Bake 10 - 14 minutes or until edges are set.  Cool 3 minutes before removing from cookie sheet.

When completely cooled, spread thin layer of frosting over peanut butter portion of each cookie. (I omit this step because they're plenty rich without the frosting).  If desired, garnish with sprinkles.

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Help for Money-Wise Meals

Christmas is just around the corner and soon, we'll all busier than a long-tailed cat in a room full of rocking chairs, so....

I want to share some ideas to inspire you to help you with your food 'management'/meal planning. I will be sharing some awesome recipes soon too, but for now...

 

Coupon, coupon, coupon! If you've followed my blog for long, you'll know I LOVE coupons, and often get to save 60%+ of the total price I spend, because I stick with purchasing sale items, and use coupons also. Clip weekly from the newspaper (hint: some of the coupons in the file that I always carry in my purse - will be thrown out if I don't find the item on sale). Ask a friend who doesn't use coupons, if they'd be willing to share theirs with you. It's a great way to save big $$.

 

Shop your pantry - use what you have. If you stock up on weekly sales, you can learn to cook with what you already have. Keep vegetables, soups, broths, beans, etc. on hand - and have a system in your pantry so everything doesn't get lost, and you don't know what you really have. Ex: keep soups together with labels facing the front - use tubs to group some items and/or smaller items together.

 

Shop bulk sections - Go for grains, nuts, dried fruit, cereal and more. You can buy as much, or as little, as you want, and prices tend to be more reasonable because you're not having to pay for name brands or fancy packaging. I love to buy powdered milk there, as it isn't something I use often, or much of, but it's so handy to have a little bit when I want it.

Make your own 100-calorie packs - It's so much more economical to make your own. Separate chips, cookies, etc. into resealable plastic bags and it'll be easy for kids to grab a quick snack and you'll have things ready and on hand to pack in lunches.

 

HAPPY SHOPPING & COOKING TOO!!!!