Friday, September 30, 2011

Top 20 Cookbooks


Happy Friday All!!! I have to share with all of you my love affair I have with cookbooks. I LOVE THEM. Though you can get almost any and all recipes online for free, there is something about a collection of recipes in a book. Especially one that has been used frequently in the kitchen. I know a cookbook rocks when it is stained and covered in food splatters. That means the owner uses this book often so the recipes must be good! (It also means the owner of the book needs to use lids on saucepans. :D ) I have a couple of these books in my kitchen. I have been collecting cookbooks since I was a teen. I used to grab those small cookbooks while standing in the grocery store line. Ahhhh memories.
I have started writing my own cookbook as well but it will not be available for a while. I am having fun and taking my time with it.
Here is my list and I hope you all enjoy. You can easily purchase any of these books using  my online store.

TOP 20 COOKBOOKS

1.Bob Warden's Slow Food Fast-This book is for the digital pressure cooker kitchen. All recipes in this book are strictly for the pressure cookers of America. :D Good recipes and I like how Bob features cooking times for rice, pasta, meats, etc. at the beginning of each chapter.



2. Gooseberry Patch-I have to warn you that I am a huge Gooseberry Patch fan. I get tinglees in my toes when I see a new cookbook from these fab ladies. The recipes are fun and yummy comfort food. These books make me want to throw on my apron and stay in the kitchen all day baking. :D



3. Paula Deen Cookbooks-Either you love her or hate her. I am on the side of love. She reminds me of my Mom folks...they could be sisters! Except for the cooking part LOL Paula always makes me smile and puts me in a good mood. Her obsession with butter is out of this world! I too like butter so we are kindred spirits. HA!




4. Slow Cooker Cookbooks-I have a ton of these babies in the kitchen. I use my slow cooker frequently. There is no better friend in the kitchen.




5. Dessert Cookbooks-My biggest weakness. Sweets. Love them! Enough said....



6. Entertaining and Parties-I want to do more entertaining this next year. I love having people over to my home and preparing fabulous food. The more "yummy" noises people create the better my night. :D

Thursday, September 29, 2011

Creamy Apple Cider

Twist on a classic. I had a craving for anything with Butterscotch Schnapps this weekend. I decided to buy a box of instant cider and make friends with my coffee mug. Quick, easy and full of love!


Creamy Apple Cider

1 package of instant cider mix
3/4 cup hot water
1/4 cup apple juice
2 Tablespoons of Butterscotch Schnapps
1 small scoop of vanilla ice cream (optional)

Mix all ingredients together and enjoy! That simple.....

Wednesday, September 28, 2011

Sour Cream and Onion Muffins

I had a bag of cornbread mix, frozen green onions and a plan! I made a really yummy country dinner the other night that included baked apples, mac and cheese and corn on the cob. Comfort food city! I needed a bread to join the fun. I decided to experiment and try this dandy muffin. It was very moist rich and full of flavor. Enjoy!




Sour Cream and Onion Muffins
(Makes about 8 muffins)

Preheat oven to 350F

1 Package of Martha White Buttermilk Cornbread Mix
1/4 cup water
1/3 cup chopped green onion
3 Tablespoons of sour cream
1/2 teaspoon garlic salt

Prep Muffin pan by spraying with Pam cooking spray. In a large bowl, mix all ingredients together. Spoon into muffin pan-should make about 8 muffins filled 3/4 of the way. Bake at 350 for 17-20 minutes.

Tuesday, September 27, 2011

Vegetable Pot Pie

Comfort food of Fall. Boy oh boy I could write about different recipes all day. From Mac and Cheese to soups and stews. One quick and easy recipe I make is vegetable pot pie. Now, for all of my meat fans out there, you can easily add a can of chicken to this to make traditional chicken pot pie. It is that easy. I must say, I had no idea how many calories were in a premade pie crust. Holy Moly! Almost 900 calories in just one crust! So I opt to not put a crust on the bottom of the pan, that and I do not like "doughy" crust. Even if you
prebake the bottom shell, it will still come out doughy to me.



Vegetable Pot Pie

2 cans of Veg All diced vegetables (12-14oz cans), drained
1 can cream of potato soup
1 small can cream style corn
1 Tablespoon sour cream
1 teaspoon salt
1 teaspoon pepper (to taste)
1 teaspoon poultry seasoning or 1/2 teaspoon of sage
2 Tablespoons of milk
1 pre made pie shell (crust) such as pillsbury. Not frozen.

Preheat oven to 375F. In a large bowl, combine all ingredients(not pie shell of course). Prep Pie dish with butter or Pam spray. Pour combined ingredients into pie dish. Carefully cover with pie shell and form to edges to keep from running over. Either cut slots in pie shell at this time or cut out design in order to create a vent for pie. Cook for 25-30 minutes or until shell is golden brown.

Monday, September 26, 2011

Baked Apples

Today is Johnny Appleseed's Birthday. Born in 1774, John Chapman was a great example of charity. He loved apples and would randomly plant apple seeds in the Indiana, Ohio and Illinois area. He would plant nurseries and return every couple of years to tend these nurseries.
So on behalf of Mr. Johnny Appleseed, I am providing a great and yummy baked apples recipe for you all to enjoy. Remember, an apple a day keeps the doctor away! These apples, soaked in butterscotch and sugar will keep the blues away too! :D


Baked Apples
5-6 small apples cored and sliced (I use fugi or gala) (note: try to keep slices similar in size so they cook evenly)
1/2 stick of butter
1 Tablespoon of Truvia (or 3 Tablespoons brown sugar)
1 teaspoon pumpkin pie spice (cinnamon is ok too)
2 Tablespoons butterscotch schnapps (optional)

In a large skillet, melt butter over medium heat. Add remaining ingredients and cook on medium low heat for about 20-25 minutes or until the apples are brown and fork tender.
These beauties are best served as a side dish or as a dessert with vanilla ice cream on top. :D

Monday, September 19, 2011

Cheese Tortellini Soup

Autumn is approaching in TN and I love it! Fall is my favorite season so I have to celebrate. A few ways I celebrate this time is by decorating, cooking and cleaning. I know, I know, cleaning should be daily, but I mean deep cleaning. I love a clean house, smells of fall candles burning in each room and pumpkin spice in the oven.

I also really enjoy making my dollar go a long way by making meals that I can get several servings. One of these meals is a quick cheese tortellini soup. It is very simple to make, full of veggies and nutrients, and does not cost much to make.

Picture borrowed from http://www.myrecipes.com/recipe/sun-dried-tomato-tortellini-soup-10000000689966/


Cheese Tortellini Soup
(Prepared in Pressure Cooker)

1 medium onion, chopped
1 zucchini, chopped
2 cloves garlic, minced
1 cup mushrooms, chopped
1 box frozen spinach, thawed and drained
1 can Italian style tomatoes, diced
1 jar of spaghetti sauce
1 cup vegetable broth
1 bag frozen cheese tortellini
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 tablespoon Italian seasoning
2 tablespoons olive oil

On "brown" mode on the pressure cooker, saute onions, garlic, mushrooms and zucchini in oil. Add salt and pepper. Add spinach and tomatoes and saute for about 4 minutes. Set pressure cooker for 8 minutes on high heat. Add remaining ingredients and set. That's all folks!

If you want to make on the stovetop, do the same steps as mentioned above on medium high heat for the saute. Turn down heat to medium low then let cook for at least 30-45 minutes. Stir on occasion.

Saturday, September 17, 2011

Apple Dumplings

Happy Apple Dumpling Day! I have never made these before, nor have I yet. :D I am out of town this weekend but it doesnt mean I can not find a trusted recipe and repost it for you all, right? Celebrate the day with someone you love and eat an apple dumpling for me! :D

I have not tried this recipe but I will soon. This recipe is taken directly from Ree (The Pioneer Woman) so she gets 100% credit. Or should I say her Mom gets the credit? According to her blog, I think this one is from her Mom's collection. Now, what threw me is the use of Mountain Dew in this baby. I LOVE MD but in baked goods? I am willing to try if you are! :D Thanks ladies and I hope everyone has a great Apple Dumpling Day!!
Apple Dumpling Recipe

Friday, September 16, 2011

Happy Mayflower Day!

Mayflower Day celebrates the date the Mayflower sailed from Plymouth, England to America. On September 16, 1620, 102 men, women, and children set sail from Plymouth, England, headed to their new home in Virginia.
This is an important day for all of us in the states so enjoy Mayflower Day!
Here is a Mayflower coloring page for the kiddies to enjoy! 

And for all of you kiddies at heart (AKA: Adults) here is a good recipe from Sandra Lee from the Food Network to jump start your weekend called the Mayflower Martini. Enjoy!
Mayflower Martini

Thursday, September 15, 2011

Spinach and Mushroom Pizza

I am always looking for ways to make my cooking time shorter and a bit easier. I also like to try out new ideas that just "hit me". I was craving a spinach pizza the other day so I decided to make my own. I took a tip from Sandra Lee of the Food Network and made it "Semi-Homemade" style. It turned out very well and I wanted to eat the entire thing by myself. :D The hubs loved it too.

Note about cheese: I usually use block cheese that I hand grate because the pre-shredded cheeses have a powdery film and do not seem to melt as well. 

Spinach and Mushroom Pizza

1 Frozen Cheese Pizza of your choice-I used Tony's Four Cheese
1/2 block of shredded Monterey Jack Cheese
2 cups frozen chopped spinach (I like a lot of spinach)
1 cup sliced mushrooms-I used white button caps
1/2 white or red onion, sliced
1 clove garlic, minced
2 T Olive Oil
2 T Parmesan Cheese-shredded
1 t red pepper flakes
1 t salt
1/2 tub of Philadephia cooking creme-garlic  flavor

Preheat Oven as indicated on pizza box. In a saute pan caramelize onions in oil (about 3-4 minutes on medium high heat). Add garlic and mushrooms to the party and cook another 2 minutes. Add spinach (does not have to be thawed), salt and pepper flakes and cook until spinach is bright green and wilted. Remove from heat. Add cooking cream, stir and set aside.

Sprinkle half of the Monterey Cheese over frozen pizza and cook for 10 minutes. Take out pizza and place spinach mixture evenly over the pizza. Add remaining cheese and cook an additional 10-15 minutes. This is a really solid pizza that fills you up. If you like spinach dip or spinach and artichoke dip....you will love this pizza!

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Wednesday, September 14, 2011

Hot Bean Dip

This makes a lot of dip so it is great for a large crowd. I made this last night for Nathan and me and it was very good. I have seen several "bean dip" recipes out there so I just combined several in my head to create this one. Hope you enjoy.

Hot Bean Dip


Ingredients
  • 1 (8 ounce) package low fat cream cheese, softened
  • 1 cup low fat sour cream
  • 1 (31 ounce) can refried beans
  • 1 (16 ounce) can refried beans
  • 1 package taco seasoning mix
  • 1 teaspoon of red pepper blend seasoning, optional
  • 1/4 cup chopped green onions
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) package shredded Monterey Jack cheese
Directions
  1. Preheat oven to 350 degrees F
  2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x8 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
  3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned. NOTE: You might want to place a cookie sheet under dish, the mixture might spill over the edge if it gets too hot. 
Serve with Tortilla chips, corn chips, veggies, or your favorite tortillas to make a filling burrito. ________________________________________________________


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Sunday, September 11, 2011

Easy Drop Biscuits

These guys are super simple to make and  filling. My husband loves biscuits and gravy and I do not mind supporting his gravy habit on occasion. :D I first had these at my friend's home in Kentucky and they were great. She got the recipe from her Grandmother, who is having a birthday weekend this weekend! Happy Birthday Ma'maw!


Easy Drop Biscuits
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup cold milk
3 tbsp. oil
2 tbsp butter
1 tbsp. sugar or ¼ teaspoon Truvia

Preheat oven to 450°F.
Lightly grease a baking sheet.
Measure dry ingredients into a medium bowl (sifting is not necessary). Add oil, butter and milk to the dry ingredients and stir until just combined.
Immediately drop by spoonfuls onto baking sheet about 2 inches apart. Bake for 10-15 minutes.
Biscuits are done when golden brown on top and lightly browned on the bottom.

Serve with gravy or various fruit butters to please a crowd! These are also great with rich soups and stews.

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Saturday, September 10, 2011

Chili Recipe

Chili Recipe...Who doesn't like a warm bowl of chili on a cool fall day? Of course it is not so cool outside but I always have room for chili in my kitchen! I make my chili in the pressure cooker but I will post alternate directions for those who use the stove top.

Classic Chili Recipe

1 large can of chili beans, undrained
1 small can of kidney beans, undrained
1 small onion, chopped
2 cloves garlic, minced
1 cup mushrooms, chopped
1 can  tomato sauce
1 can diced tomatoes, unsalted
1 cup vegetable broth
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon of Pepper blend spice mix (if you do not have on hand, use a pinch of cayenne, 1 teaspoon red pepper flakes, 1 teaspoon paprika)
1 Tablespoon of Cumin
Olive oil

In a large pot, heat oil until hot and add onions. Saute for about 2 minutes on medium/high heat. Add garlic and mushrooms to the party and continue heating for another 2 minutes. Add remaining ingredients and cook on medium/low heat for about an hour. Stir on occasion.

If cooking in pressure cooker, saute your veggie in oil with "brown" mode. Turn off browning mode and then set cooker on high for 10 minutes.

For all of my meat loving fans, simply add 1 lb of ground beef to the party during the onion saute session. Make sure to drain the grease though. Too much can ruin the chili.

Serve with tortilla or corn chips, cheese, sour cream, salsa, cornbread, crackers...whew you name it! :D

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Thursday, September 8, 2011

Words of Thought

This is simply a random post since I do not have a recipe to share today. Yesterday was a bit hectic for me because my computer decides to get "sick" and contract a nasty virus. Basically I watch as my software and files are permanently deleted from their happy homes on my computer. (Picture the classic movie scene where the actor, while in slow motion, yells out the word NOOOOOO) Yes that was me at 12:00 yesterday afternoon. Luckily, I don't trust any antivirus software and still back up all files to an online server.

Keep this story in mind as I tell you about my computer dying  in May. My desktop computer decides it wants to participate in the power-surge parade. Apparently the parade was awesome because a couple of days later, my desktop simply dies on me. Will not boot up at all. Unfortunately, at this time, I felt I was invincible and did not back up documents regularly. So I pretty much lost everyone on that computer. Oh and did I mention I just got through paying that computer off? Now I can not even use it. Ugh. LOL

So tips of the day are:
1. Get a good surge protector for all of your electronics. It will save you headache and loads of money,
2. Back up all files regularly. I use Dropbox. It is free and seems to work great.
3. Get the BEST antivirus software (mine was out of date so it was technically my fault)
4. Don't use the same passwords for all of your log ins. People are smart and they can hack into your accounts easily this way.

Okay, time for class...
Crystal :D

Wednesday, September 7, 2011

Crock Pot Creamy Potatoes

I love Crock Pot Potatoes. Who is with me? I am always looking for new potato recipes. I need a few more "low fat" ones though. Hey if you have a good low fat recipe, please send my way so I can try! :D

Now, with this recipe I decided to take spin off of a family recipe I had that used processed American cheese. I am really trying to watch my "artificial" intake so I opted for real cheeses instead. Artificial=salt. Salt + Crystal=water retention. Ugh.On a natural medicine note: dandelion root really helps with water retention and detoxes the liver. You can search for dandelion root tea on Amazon. See link.  Dandelion Root Tea - 30 - Bag

Now onto the recipe:


Crock Pot Creamy Potatoes
Ingredients
  • 1 package (2 lbs) frozen cubed hash brown potatoes
  • 1 can (10-3/4 ounces) condensed cream mushroom soup
  • 1 cup shredded Monterey Jack cheese
  • 1cup shredded cheddar cheese
  • ½ cup milk
  • 1 cup sour cream
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 tub PHILADELPHIA Cooking cream-garlic flavor-You can use the entire tub if you like garlic
  • 1/2cup diced scallions
Directions
  • Place potatoes in a lightly greased 5-qt. slow cooker. In a large bowl, combine the soup, cheese, milk, sour cream, scallions, pepper and salt. Pour over potatoes and mix well.
  • Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Cook another 10 minutes until cream cheese is thoroughly warm. Yield: 12-14 servings.
I served my dish with a side salad of mix greens, feta cheese, tomatoes and a chipotle ranch dressing. It was very good. :D
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    Tuesday, September 6, 2011

    Tilapia Po Boy Sandwiches

    I was telling you that all that I will still eat fish on occasion, though I am vegetarian. Tilapia is one of my favorite types of fish because of the mild fish flavor. I altered this recipe, just a bit, from the Salvo-lutions blog. Thanks for the inspiration!


    Tilapia Po Boy Sandwiches

    2  7 oz  Tilapia Fillets
    1 tomato
    1/2 red onion sliced 

    3 to 4 leaves of Romaine lettuce (I used mixed greens, I am a  spinach girl!)
    A good loaf of crusty bread like Italian
    1/2 cup of Mayo ( I used lite)
    3 tablespoons cilantro, chopped
    juice of 1 lime

    salt/pepper to taste
    cajun seasoning for fish (one pinch on each side)

    For the Po'Boy. In a skillet with 2 tablespoons of oil, 1 tablespoon of butter, cook the fish. (about two minutes on each side on medium heat) Sprinkle cajun seasoning on fish while cooking. In a bowl mix the mayo, cilantro, salt/pepper, and lime juice together. Taste and season if necessary. Slice the bread and toast (optional) Spread the mayo on both sides of the bread. Next add a layer of lettuce, then tomato, onion and finally the fish. Top with the other side of the bread, cut in half and enjoy!

    Serving Options: This will go well with fries, sweet potato fries, fruit or a side salad. I served mine with diced cantaloupe and it was wonderful! 

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    Monday, September 5, 2011

    Bailey's Irish Cream Cake-Recipes for Baking

    Bailey's Irish Cream Cake
    Chocolate is one of my favorite flavors. I decided to try this very easy cake after sampling Bailey’s Irish Cream. This cake is as sinful as the name and adds a punch to any party!


    · 1 box chocolate cake mix

    · 1 stick of unsalted butter, softened

    · 1 T sugar

    · 1 T vanilla extract

    · 3 eggs

    · 1 1/3 c milk

    · 3 T sour cream

    · 1/4 c Ghirardelli's semi sweet chocolate chips, melted

    · 9 T Bailey’s Irish Cream liquor (separate 3 T and 6 T)

    · 1 tub Cool Whip Topping




    Directions:
    1. Preheat oven to 350 F.

    2. Using a stand or hand mixer, whip butter and sugar until fluffy; add vanilla.

    3. Add one egg at a time, mix on low speed.

    4. Alternate cake mix and milk until completely blended.

    5. Melt chocolate chips on medium heat for 2 minutes in microwave or use double boiler.

    6. Add sour cream, melted chocolate and 3 T Bailey’s Irish Cream until completely mixed. Do not over mix-this will cause your batter to be stiff and dry out.

    7. Spray 2- 9” round cake pans with cooking spray. Separate batter evenly between the two pans.

    8. Cook 27-30 minutes or until toothpick comes out clean.

    9. Let cool completely on cooling rack

    10. Using cake plate or  holder, place 1 cake on plate. Pour 3 T Bailey’s Irish Cream evenly over top of cake.

    11. Spread 1/2 Cool Whip Topping  over cake. Place second cake on top. Pour remaining 3T of Bailey's over cake. Add remaining Cool Whip.

    12. This cake must be refrigerated.


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    Sunday, September 4, 2011

    Dressing Recipe

    Dressing Recipe...Now this is not just any recipe. I have adapted this from my Great Grandmother's traditional chicken and dressing recipe. Two of my favorite recipes, dressing and peach cobbler, both came from this sweet lady. I have made this into a vegetarian's dream! The traditional recipe, which called for chicken and chicken broth has been a family secret, but I have never been one to keep secrets well. :D I want to share!

    The key is to not overcook your dressing. It may seem a bit undercooked in the middle at first, but it will firm up after it sets for about 15 minutes.

    Mock Chicken & Dressing Recipe

    2 pks cornbread mix, I use Martha White sweet cornbread mix
    5 cans veggie broth
    1 medium onion
    2 cups of mushrooms, chopped
    3-4 stalks celery, chopped
    1 stick of butter
    3 hard boiled eggs
    1-2 T of sage (I know this is a big difference but some people like sage and some do not)
    2 raw eggs
    3 pieces of toast
    2 pks of Lipton onion soup mix
    2  T of mayo (secret to keep it creamy!)

    Cook cornbread. Saute diced onions, celery and mushrooms in butter. In large bowl mix cornbread, onions, celery together. Add sliced boiled eggs, Lipton onion soup mix, sage to taste, toast and 4 cans of chicken broth. If you want to make this the night before, only mix this much. Cover and  put in fridge. If you want to make it  up the day of your dinner, then add 2 raw eggs (mix up first) and last can of broth and the mayo. This makes it moist. Make sure to understand, the longer it sets, the better the flavor. Cook 350 for 45 minutes to 1 hour in a sprayed 9x13 baking dish. It will firm up some after you take it out.

    This recipe does half well so you can cut it in half for a couple of people. I served this with a pineapple casserole and it was great!!! 


    Saturday, September 3, 2011

    Smoked Salmon Pinwheels

    Thanks to Heather from Healthy with Heather blog. I found this recipe from visiting the Secret Recipe Club website. I am so excited to possibly join them in a couple of short months!
    That is if Amanda will have me! LOL :D


    Smoked Salmon Pinwheels
    Makes 5 rolls ~ about 30 pinwheels depending on how big you slice them


    Ingredients
    ·         8 ounces cream cheese, softened
    ·         6 ounces feta cheese crumbles
    ·         6 ounces smoked salmon (I could not find a good smoked salmon. I used canned pink salmon and 1 teaspoon of liquid smoke I had on hand)
    ·         1/2 cup green onion, diced
    ·         1/2 cup dried cranberries
    ·         1/4 tsp fresh ground black pepper
    ·         5 soft whole wheat tortillas
         5-6 springs of wheat grass chopped (optional-gave it a green and earthy flavor)
    Directions
    1.      In a large mixing bowl, mix the cream cheese, feta, smoke salmon, green onions, cranberries, grass and pepper until well combined.
    2.  Spread the mixture evenly over each tortilla. Tightly roll the tortilla and wrap with saran wrap. Refrigerate for 2 hours or overnight. Once firm, slice into 1 inch pieces. Serve chilled.
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    Sweet and Creamy Coleslaw

    Sweet and Creamy Coleslaw....Heaven! Just in time for Labor Day Weekend fun! What are your plans for this holiday weekend? The hubs and I are heading to a couple of comic book stores, a movie and shopping. Fun times! So tonight to kick off the weekend right, I made finger foods, drank fruity beer,  had a couple of glasses of wine and lots of laughs watching Entourage.

    My "finger foods" consisted of cheese, crackers and grapes for starters with a glass of wine. Then finished with Smoked Salmon Pinwheels (recipe for tomorrow) and a side of my sweet coleslaw. I should not say "my" coleslaw since I did not originally create the recipe. I saw it on AllRecipes.com (one of my fave sites by the way)! Go here for the original recipe

    I made a few adjustments, as you will notice, but I love this slaw! My husband tried to eat the entire bowl but I had to fend him off with a fork since I need slaw for slaw dogs tomorrow for lunch. LOL! I hope you all have a wonderful and happy Saturday! Be safe this weekend and drink and cook responsibly. :D

    Blessed Be....

    Crystal

    No Pic with this one guys and gals....sorry....


    Sweet and Creamy Coleslaw

    Ingredients
    • 1 (16 ounce) bag coleslaw mix
    • 3 tablespoons diced onion
    • 2/3 cup creamy salad dressing or mayo
    • 3 tablespoons vegetable oil or canola
    • 1/2 cup white sugar; or 3 packets of Truvia
    • 2 tablespoons rice wine vinegar or white vinegar
    • 1/4 teaspoon salt
    • 1 teaspoon celery seeds
    • 1 teaspoon black pepper
    • 1 teaspoon yellow curry (optional)
    Directions
    1. Combine the coleslaw mix and onion in a large bowl.
    2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, pepper, curry, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

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