Buttermilk Dressing (mix)Shrimp Salad- Mo's Style (a good repeat)

I have talked about Mo's before when I posted my Clam Chowder recipe. It is a place in Newport Oregon that "Gourmet Guy" and I have loved for years and years. In fact it is past time to go there again. Newport is a place we like to go to get away from everyday... there are Mo's in other parts of Oregon but this one, the orginal, is our favorite. Of course the Clam Chowder is the best ever but they have other menu items that we love as well. Because it is on the coast the seafood is fresh and tasty. They make a Shrimp Salad that is very enjoyable with a bowl of chowder and garlic toast. The key is the ranch dressing that they make is simply the best. We were told that they were going to market it but we haven't seen it yet. Here is our version! So simple yet so good.

Green cabbage, cut into small pieces

Fresh salad shrimp, cooked and clean

Ranch Dressing, (Mo's would be the best of course but here is a mix recipe that we like with it.)

Ranch Dressing

1/2 c. buttermilk powder
1/4 t. garlic powder
1 t. onion powder
1 t. dried minced onion
1 t. MSG
1 t. salt
1 T. dried parsley
1/4 t. ground pepper
2 c. mayonnaise
1 c. water

This is a great mix, I have often made it and given as gifts. I have given each of my married daughters a combination of my mixes as a gift to start them off when they are setting up as Newlyweds. One of my friends asked for my Dill Dip mix every year for Christmas.

Quatro Frijoles con Pollo Cantaro--slow cooker

Again I found this recipe and can't give credit for it but I recently tried it and like it. I would add jalapeno peppers to the recipe to give it a little kick. I would also use pork rather than chicken.

1 c. pitted black olives
1 lb. boneless, skinless chicken breast, cubed
1 16 oz. garbanzo beans, rinsed and drained
1 16 oz. can Great Northern or navy beans, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1 16 oz. can red kidney beans, rinsed and drained
2 c. chicken stock, plus extra as needed
1 Tbsp. olive or canola oil
1 c. onion, minced
2 tsp. garlic, minced
1 1/2 tsp. ground cumin
hot sauce to taste
2 c. crushed corn chips
6 oz. Monterey Jack cheese, grated
(small jalapeno seeded and minced finely, optional)

Combine olives, chicken, beans, chilies, and chicken stock in slow cooker. Mix well and set aside. Heat oil in large skillet, over medium heat. Cook onion, garlic, and cumin until onion is soft. Add to the chicken mixture. Cover, cook on low 4-5 hours. check liquid about halfway through, adding more hot broth as needed. Taste and add hot sauce, salt and pepper. Serve in warm bowls and garnish with corn chips and cheese.

A Bounty of Blessings

Over the years I have made large meals for a growing family. Often I would double up on meals and freeze them for use at a later time or to give to someone who might need an extra meal...

As my family began to grow out of the home I have had difficulty in making smaller meals out of habit with my recipes. I started to make mini meals for daughters living in apartments or for my mother-in-law to make sure she was eating well.

This is one of the mini chicken pot pies.
I am officially an "empty nester," oh I hate the thoughts!!!! My gourmet guy is gone a lot so I am often debating what to do for dinner. It just isn't as fun to cook for myself. However, part of my new years resolution was to do a better job eating nutritionally especially when I am alone. I planned out a menu and I checked in the freezer and found a freezer meal. I found myself enjoying the blessing of my own freezer meal. A bounty of blessings that includes one for myself.

Valentine cleaverness from my daughter

My daughter continues to do such fun things for her family. This was for her husband as a breakfast in bed. I couldn't resist posting this to show how fun it is.

Asian Beef with Broccoli (slow cooker)

This is a recipe that I found while I was teaching classes at the Macey's Little Theatre, I have had it on file for a long time and decided to try it. I can't give credit to the magazine I got it from but it is a really easy and tastes really good. (We will add mushrooms in the last 15 mins, as well in the future.)


1 1/2 pounds chuck steak, about 1 1/2 inches thick, sliced into thin strips
1 10.5 oz. condensed beef consomme, undiluted
1/2 c. oyster sauce
2 Tbs. cornstarch
1 bag (16 oz) frresh or frozen broccoli florets
6-8 fresh mushrooms, sliced
Hot cooked rice
Sesame seeds

Place beef in cloe cooker. Pour consomme and oyster sauce over beef. Cover, cook on high for 3 hours. Combine cornstarch and 2 Tbsp. cooking liquid in small bowl. Add to slow cooker, stir well to combine. Cover, cook on high for 15 mins. longer or until thickened. Poke holes in broccoli bag with fork.

Oreo Ice Cream Dessert ----Truly decadent

24 Oreo's-crushed

1 stick butter, melted

1/2 gallon vanilla ice cream

1 bar German sweet chocolate

1 stick butter

2/3 c. sugar

2/3 c. evaporated milk

1 tsp. vanilla

8 0z. cool whip

Put crushed (remove Oreo's (remove the filling from the center) in the bottom of a 9x13 pan. Drizzle 1 stick of melted butter over Oreo's. Refrigerate. Spread vanilla ice cream over the crust. Melt German chocolate, 1 stick of butter, evaporated milk, and sugar. Boil 4 minutes to thicken, stirring constantly so it doesn't scorch. Cool to room temperature. Put on top of ice cream. Put on Cool Whip. Freeze until served.

(My daughter made this for her husbands birthday. She used an Oreo pie crust in place of the
Oreo cookies. This is very rich!)