7-Layer Lettuce Salad

I am not a big salad lover, but I can make this up and eat it every day until it's gone.

It's so delicious and simple.  I love that you make it ahead too. It keeps nicely several days - as long as you don't mix it. 

I prefer mine with lots of eggs, but that's your option.  I so love the flavors of bacon and eggs together too. 

Add whatever your family likes best.  Water chestnuts would be great for crunch. 
Or you could add some black beans for fiber sake. 

7-LAYER LETTUCE SALAD

1 sm. head iceberg lettuce, torn into bite sized pieces 

(or romaine)

1/4 - 1/2 c. chopped celery

1/2 c. chopped green or red bell pepper, optional 
1/4 - 1/2 c. finely chopped onion
1-1/2 c. frozen green peas
(I run cold water over them in a colander to break apart....
they will thaw in the fridge) 
2 c. mayonnaise or Miracle Whip
2 Tb. sugar (or splenda)
1/2 tsp. seasoned salt
2 - 3 hardboiled eggs, peeled and chopped
1 c. shredded cheddar or co-jack cheese
6 slices bacon, cooked and crumbled 
(I used turkey bacon)

In large shallow bowl or 9" X 13" X 2" dish, layer lettuce, celery, bell pepper, onion and peas in order listed.  Combine the mayo, sugar and salt. Spoon over the lettuce mixture, spreading evenly over all. (I like to mix the peas with the mayo mixture). Sprinkle with eggs, cheese, then with bacon.  Cover and refrigerate for at least 6 hours or overnight.

Linked to Weekend Potluck

Blackberry Cream Pie {4 ingredients!}

Just one more week of no-bake recipes, and next week I'm gonna begin sharing some yummy recipes to turn you...and your oven...on!  

Oh you're gonna love me for not keeping this simple recipe to myself!

I'm wild about the amazing & wonderful recipes I find at The Big Green Bowl. Michael Ann really 'struts her stuff' when it comes to desserts.  I would so love for you to stop by and tell her I said hello. 

THIS RECIPE IS...
Easy....Quick...No - Bake...Delicious!  And only 4 ingredients?

What's not to love???

She made this pie using black raspberry jam.  I SOOO wanted to do the same, but couldn't wait until I went to the 'big' grocery store to find it, so I used what I had...which happened to be blackberry jam sweetened with fruit, and not sugar. 

(Yes...I realize patience is a virtue, but sometimes ya gotta do what ya gotta do!=)

This makes for such a beautiful pie. Very pretty presentation, especially if you want to add some berries and maybe even some fresh mint when serving. 

 I love the versatility of the recipe....use a graham cracker or chocolate crust with any favorite jam...or homemade vanilla wafer, or...or....the possibilities are endless. 

Get going!  It'll be great for dessert tonight!

BLACKBERRY CREAM PIE 

1 store-purchased (or homemade) graham cracker pie crust

1 c. whipping cream

1 - 8 ozs. pkg. cream cheese, softened

1 - 10 oz. jar blackberry spread, (seedless is best)

(like Simply Fruit)

Before I whip the cream, I place my glass bowl along with mixer beaters in the freezer for atleast 20 minutes to chill so it will whip up quickly and nicely. 

(Go start some laundry or read the paper while you wait for items to chill and for the cream cheese to soften)...or place it in the microwave, unwrapped, for about 15 seconds on high. 

In medium bowl, beat whipping cream with electric mixer until stiff peaks form.  Set aside.

In large mixing bowl, beat cream cheese with an electric mixer until smooth.  Add raspberry spread and beat on low until combined.  Fold in the whipped cream.  Spoon mixture into the pie shell.  

WAH-LAH!  You're done!  Now refrigerate the pie and let it chill for atleast 2 hours before serving.  Top slices with more whipped cream before serving.

Options: You may freeze the pie (but along with Michael Ann, I prefer the creamier version) or just put the filling into dessert cups with no crust. 

(I haven't done this yet myself, but if you prefer using fresh/frozen berries, you could make your own 'simple syrup' (cook sugar/water/cornstarch) to make a thickener for the berries, and use that instead of the jarred jam....just sayin...)

Linked to Gooseberry Patch Roundup - What U Made this week
Thursdays Treasures
Foodie Friends Friday
Church Supper
Mop it up Monday
Mix it up Monday
Melt in your mouth Monday

Microwave Chocolate Pudding & Weekend Potluck #31

WELCOME TO ANOTHER AWESOME WEEK OF WEEKEND POTLUCK! 

AND....

When I share something worth sharing again...

This week it's a favorite 'comfort' snack...

quick, thick, delicious and easy....

I LOVE this pudding...warm from the 'oven'. 

(AND....I love topping mine with peanut butter!) 

(click on link below) 

Microwave Chocolate Pudding

We are SO happy you came to share at our table today..it's easy to feel the pounds packing on just viewing all the deliciousness ya'll link up week after week!

....Let's head on over to the party! 

First, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Hawaiian Crock Pot Chicken by Aunt Nubby’s Kitchen

Recipes that caught our attention ~

Strawberry Lemonade Cookies by Back for Seconds

Chili Tater Tot Casserole by Served Up With Love

And, a personal favorite ~

Grilled Chicken with Summer Fruit Salsa by Carrie's Experimental Kitchen 

<a href="http://.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/I-was-Featured-Button-150.jpg" width="125"/></a>

Your hostesses ~

• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!


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{Lightened} Caramelized Brown Sugar-Banana Milkshake

DID THAT TITLE GET YOUR ATTENTION??? 

Oh YUMMMMMMEEEEEEE....

This is easy and so tasty. Hope you'll try it soon. 

I found the recipe in our local newspaper and HAD to try it. 

Sweet, Creamy & Tasty!

CARAMELIZED BROWN-SUGAR BANANA MILKSHAKE

(Serves 2 - recipe can easily be cut in half for 1)

1 Tb. butter

(I used Smart Balance)

2 Tb. brown sugar

(I used 1 Tb. brown sugar splenda)

2 bananas, peeled and halved lengthwise

2 c. (2%) milk

1 c. vanilla ice cream

(we love Carb Smart)

1/2 tsp. cinnamon

pinch of salt

In medium skillet over medium heat, melt butter. Sprinkle in brown sugar and stir until bubbling. 

Add bananas, then reduce heat to low and cook for 2 - 3 minutes, or until evenly browned.  Use a spatula to carefully turn bananas and brown on other side for another 2 - 3 minutes. 

Remove skillet from heat and let cool for 15 minutes. 

(this is the hardest part!=)

Once bananas have cooled, use spatula to scrape them and any liquid and caramelized bits from the skillet into the blender. Add milk, ice cream, cinnamon and salt.  Puree until very smooth. 

Even with reduced sugar/fat ingredients, it was still VERY yummy-licious!

Linked to Foodie Friends Friday
        Weekend Potluck
         Fit & Fabulous Friday

Chicken Patties with Creole Sauce (not spicy)

Sometimes, I wonder...if you wonder...if I share anything but desserts, side dishes and smoothie recipes.  I really do love those, but love being able to share entrees with you too. 

(Warning: I have a lot of baked good recipes coming up.  I've tried to stay away from them over the summer, and they've 'built up' in my drafts) 

A good friend, Diana, not only shared this great recipe with me, but also gave me the seasoning to make it! 

HOW NICE IS THAT??? 

Diana also said this was a Paula Deen recipe - MMMMM!

I kinda expected it to be spicy, but was pleasantly surprised when it wasn't. 

(Must be it would have to have more than 1/2 tsp. creole seasoning added?) 

I had some leftover roasted chicken when she gave it to me, so I made it the following day.  We both LOVED this recipe! It's simple to make too. 

What a great dish to use up any leftover chicken. This recipe makes 10 patties so you might have leftovers for the next day also.  YAY!

I don't do much frying in my kitchen, so I tried to 'healthi-fy' this yummy recipe as much as possible. 

I sauteed ours in part coconut oil and part butter. I also used lite mayo (we prefer Miracle Whip) and sour cream. 

CHICKEN PATTIES WITH CREOLE SAUCE 

4 Tb. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/3 c. minced onion
3 c. chopped cooked chicken 
1-1/2 c. panko breadcrumbs
1/2 c. mayonnaise
2 lg. eggs, lightly beaten
2 Tb. dijon mustard
1 Tb. worchestershire sauce
1 tsp. seasoned salt

Creole sauce:
1 clove garlic, minced
1/2 c. mayonnaise
1/2 c. sour cream
1 Tb. dijon mustard
1/2 to 1 tsp. creole seasoning, optional

In small bowl, combine sauce ingredients; cover and chill. 

In a small skillet, melt 2 TB. butter over medium heat. Add red bell pepper, celery and onions; cook until tender, about 5 minutes, stirring a few times.

In large bowl, combine chicken, panko, and bell pepper mixture; set aside.

In small bowl, combine mayo, eggs, mustard, worchestershire and seasoned salt. Add to the chicken mixture, tossing gently to combine.  

Form mixture into 10 patties. In large skillet melt remaining 2 Tb. butter over medium heat. Cook the chicken patties until browned, 3 - 5 minutes per side. 

Serve with Creole Sauce. 

(You could probably bake these as well, but since I didn't try that, I'm not sure how long you would bake them?  Please let me know if you have success trying that method!)

Linked to Weekend Potluck