Cooking With Shauna: The Recipes from February

Olive Garden Salad

Dressing:

½ C. Mayonnaise

1/3 C. White Vinegar

1 tsp. Vegetable Oil

2 Tb. Corn Syrup

2 Tb. Parmesan Cheese

2 Tb. Romano Cheese

¼ tsp. Garlic Salt

½ tsp. Italian Seasoning

½ tsp. Parsley Flakes

1 Tb. Lemon Juice

Salad Mix:

1 Bag American Blend Dole Salad

Slices of Red Onion

Olives

Banana Peppers

Croutons

Mix dressing ingredients in blender. Toss with salad mix. Top with parmesan cheese.

Homemade Croutons

Cut leftover bread into small cubes. Toss with a little olive oil and desired seasonings. Spread on a cookie sheet and bake at 250 for 1 hour.

Seasoning suggestions:

Ranch dressing Mix

Johny's Garlic Seasoning

Seasoning Salt, garlic powder and red pepper flakes

Zuppa Tiscana – Olive Garden Soup

Sauté:

1 lb. Italian Sausage

1 ½ tsp. crushed red peppers

Remove from pan and Sauté:

2-4 Bacon Slices

1 lrg. White Onion, Diced

2 tsp. Garlic

Mix then add to bacon mixture and cook until boiling:

10 C. Water

5 Cubes Chicken Bouillon

Add 1 lb. Potatoes, cubed. Boil until soft.

Add 1 C. Heavy Cream

Stir in Sausage

Add chopped Kale just before serving.

Freezer Rolls

1-1/4 C. Warm Water

2 pckg. Yeast

1/2 C. Warm Milk

1/3 C. Butter, melted

1/2 C. Sugar

1-1/2 tsp. Salt

5-1/2 - 6 cups flour

2 eggs

Place 1/2 C. water and yeast in bowl. Allow to dissolve, 10-15 minutes. Add remaining warm water, milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at a medium speed.

· Add eggs and 1/2 cup flour. Beat at a high speed for 2 minutes. Stir in enough remaining flour to make a soft dough.

· Turn out onto lightly floured surface. Knead until smooth & elastic, about 8-10 minutes. Cover with plastic wrap; let rest for 20 minutes. Punch dough down. Shape into desired shapes for rolls.

· Let rise 1+ hours and bake at 350°F for about 15 minutes. Or freeze and allow to defrost/rise 6-8 hours.

Thin Mints, Girl Scout cookies

Combine and chill for 2 hours:

1 – 18.25 oz. Chocolate Fudge Cake Mix

3 Tb. Shortening, melted

½ C. Flour

1 Egg

3 Tb. Water, add slowly

Roll dough out 1/16 inch thick. Cut into circles with cup or lid Bake at 350 for 10 minutes. Remove from heat and cool.

Dip cookies in:

3 – 12 oz. Bags of Chocolate Chips

¾ tsp. Peppermint Extract