It’s the day after the long but fun holiday weekend, aka clean up day around the house! For the next few days I’ll share some recipes that our family enjoyed this weekend.
The first recipe is this tomato, cucumber and onion salad. This is a great cold salad that many people make in the summer. It tastes even better the longer it marinates. We served it with BBQ chicken and baked potatoes.
Snacks are ready for the holiday weekend!
I saw this on Instagram awhile back and had to try it. This was our Sunday School snack last week with the kids. I don’t think it was a big hit but at least it was fun to make and it was different! It tasted like cake batter and wasn’t real sweet like you might expect. We swapped out the skittles for mini m&m’s. It was just ok, not a keeper.
If you have been to the Outback restaurant then you know about their great spicy ranch dressing! A long time ago we searched the Internet for a similar recipe and found a good one! This is pretty close to the restaurant recipe and we like to use it on chicken or steak salads. It’s only 6 ingredients and takes just a couple minutes to make.
1 tsp Hidden Valley Ranch-buttermilk-envelope pouch
1 C Mayo
1/2 C Buttermilk
1/4 tsp Black Pepper
1/8 tsp Cayenne Red Pepper
1/8 tsp Garlic Powder
Mix and Refrigerate.
Makes 1 1/2 Cups
My daughter had this lasagna recipe at a friends house and just went on and on about how good it was! So I asked my friend to share her recipe and she said “oh just google BHG lasagna, it’s an old classic.” As any other lasagna it has a few steps and takes awhile to make but it is delicious! I use lean ground beef and serve with green beans and garlic bread. You can also make this 24 hrs ahead of time and refrigerate until ready to bake.