Best Ever Strawberry Spinach Salad

CREDIT

PREP TIME: 25 MINSCOOK TIME: 5 MINSTOTAL TIME: 30 MINS

INGREDIENTS

Candied Pecans

• 1 tablespoons butter
• 1 tablespoons packed light brown sugar
• 1/2 cup pecan halves
• pinch salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra light tasting olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
• 1/4 small red onion, sliced
• 1 quart fresh strawberries, hulled and quartered
• 1/2 cup fresh blueberries
• 1/2 avocado, cut into bite-sized pieces
• 1/2 (5 ounce) package blue cheese crumbles

INSTRUCTIONS

1. Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.
2. In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.
3. Spread onto silpat or parchment paper. Separate pecans. Allow to cool.
4. Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
5. In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.
6. Refrigerate for 15 minutes before serving (or serve immediately).
7. Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES:

1. I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later. The recipe as written will allow about 5 candied pecans per serving.
2. The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.
3. If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.
4. Mozzarella, feta or goat cheese are also amazing on this salad.
5. Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.
6. Add sliced grilled chicken for a fabulous summer meal.

http://www.theslowroasteditalian.com/2016/05/best-ever-strawberry-spinach-salad-recipe.html

TACO PIZZA ROLLS

Saw this yummy appetizer on Pinterest at The Girl Who Ate Everything

It looks good-definitely on my try list for my family. 

Credit

Taco Pizza Rolls

Print

Serves: 18 taco rolls

Ingredients

• ½ lb ground beef
• 1 can Pillsbury refrigerated classic pizza crust
• 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 3 tablespoons water
• 1 cup shredded Mexican blend cheese
• Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Instructions

1. Preheat oven to 400 ° and lightly spray a baking sheet with cooking spray.
2. In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.
3. Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
4. Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
5. Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.
6. Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
7. Serve immediately and top with desired toppings.

Notes

Source: The Girl Who Ate Everything

Want to prepare ahead of time? These taco rolls can easily be made ahead of time and frozen until you need them.

Two Ingredient Pancakes!

credit
Yep, one banana, two eggs, and fry them...that's it!
Definitely trying these!

Great recipe that I saw on pinterest originally!

Pumpkin Cheesecake Snickerdoodles

I saw this on Pinterest and they sound amazing!

LINK & PHOTO CREDIT

Pumpkin Cheesecake Snickerdoodles

AUTHOR: ALYSSA

PREP TIME:  30 MINS

COOK TIME:  12 MINS

TOTAL TIME:  42 MINS

SERVES: 24

 

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

INGREDIENTS

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. freshly-ground ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract
• Filling Ingredients:
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 2 teaspoons vanilla extract
• Cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

INSTRUCTIONS

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Since I'm gluten free--I may try to come up with a gluten free version!