Chicken Bacon Dinner Salad
1 head red lettuce
1 head green lettuce
1 head iceberg lettuce
8 oz. mozzarella cheese, grated
1 cup dried cranberries
1 pound cooked, crumbled bacon
6 chicken breasts, cooked and cubed
1/2 cup sliced almonds
Toss salad greens, cheese, cranberries, almonds, bacon, and chicken. When ready to serve, drizzle with dressing, toss again, and serve immediately.
Dressing
1 cup sugar
1 to 1 1/2 teaspoons chopped red onion (blend thoroughly)
1 cup sugar
2 tsp. dry mustard
1/2 cup red wine vinegar
1 cup canola oil
Blend first four ingredients together in blender and slowly pour in oil while blending.
Crock Pot Glazed carrots
5 pounds carrots
1 cup brown sugar
1/3 cup water
1/2 tsp salt
Peel carrots and cut into 1 to 1 1/2 inch chunks. Place carrots in crock pot and add remaining ingredients. Cook on high for 1 hour, stirring occasionally. Turn crock pot to low and cook for 4 to 5 more hours, stirring once every hour. Turn to warm setting until ready to serve.
Pumpkin Pie Cake
1 box yellow cake mix
1/2 cup butter or margarine, melted
3 eggs
2/3 cup evaporated milk
1 large can pumpkin
1 tsp cinnamon
1 1/2 tbsp. butter or margarine, melted
Crust: Combine yellow cake mix (reserve 1 cup for topping), 1/2 cup melted butter (or margarine), and 1 egg. Press into 9 X 13 inch greased pan.
Pumpkin Layer: Mix together 2 eggs, milk, and pumpkin. Pour over unbaked crust.
Topping: Combine the reserved 1 cup yellow cake mix that was set aside, with the cinnamon and the 1 1/2 tablespoons butter (or margarine). Sprinkle over the pumpkin mixture.
Bake at 350 for 45 to 50 minutes. Test for doneness same as you would as pumpkin pie. Cool. Serve topped with Cool Whip.
