I’m not a huge salad person, but when I go I go all out. This salad was homemade dressing, apple slices, sugared nuts, dried cranberries, blue cheese and spinach. YUM!
Homemade dressing is something I haven’t done much of, but it is so easy. I really need to try more. What is your favorite salad combo?
House Vinaigrette (Slightly Adapted From: Our Pastors Wife)
- 1/3 – 1/2 C. Red Wine Vinegar
- 2/3 C. Extra Virgin Olive Oil
- 1 tsp dijon mustartd
- 2 cloves garlic, pressed
- 1/2 tsp sugar
- 1 Tbls minced Shallot
- Salt and pepper to taste
Combine all ingredients in bowl or put in jar with tight fitting lid and shake vigorously till all combined. Taste and adjust ingredients according to your taste.
** Will separate as it sits, just shake before using again.
I use to love monkey bread, well I still do. But I don’t like all the prep, it takes longer then I have the patients for that early in the morning. When I saw this on pinterest I knew I had to try it. Maddy loves monkey bread and this was a great way for her to help as no knife involved.
Although this was faster and quicker it didn’t have the same great flavor as monkey bread, but definitely easier in a pinch.
Sticky Buns (From: The Jones Way)
- 2 small tubes buttermilk biscuits
- 3 T. butter, melted
- 1/2 c. maple syrup
- 1/3 c. packed light brown sugar
- 1/2 t. cinnamon
- 1/4 c. pecans, optional
- 1/4 c. chopped almonds, optional
Spray a bundt pan with cooking spray. Combine the butter and syrup in a bowl, pour 1/2 on bottom of pan and set rest aside. Combine the brown sugar, cinnamon and nuts pour 1/2 over the syrup mix. Spread biscuits on top of pan, overlapping.
Top with remaining syrup and brown sugar mixture.
Bake at 375 for 20-25 minutes or until golden brown. Cool for few minutes and invert on a serving platter.