Orzo and Wild Rice Salad(J Alexander's knock off)

                                                                                                               

Thanks Laurie for this incredible recipe! I made this a few years ago for Christmas because my husband loves it. My family went nuts over this!!

Salad:

4 cups cooked Orzo

3 cups cooked Wild Rice

1/2 cup chopped Parsley

6 tablespoons Red Onion, diced small

6 tablespoons Currants

1 ear of Corn, cooked and kernels removed

1 small Green, Red and Yellow Peppers, diced small

6 tablespoons Slivered Almonds

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

Dressing:

1 cup of good olive oil

1/4 cup sweet white balsamic vinegar

3 tablespoons honey

1/2 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/4 teaspoon black pepper

1 teaspoon fresh basil or 1 tablespoon fresh basil {minced}

For the dressing; Place all the ingredients in a mixing bowl, except the olive oil. Stir until blended and then while whisking the dressing slowly pour the olive oil in a steady stream. Refrigerate.

Cook the orzo and wild rice according to package directions, shock in cold water and then refrigerate. Put all ingredients into a large mixing bowl and toss with the dressing. Refrigerate for at least an hour or two so the dressing can soak into the ingredients!

Bacon Potato Bites

                                                                                                                    

 

 

This is a recipe from Kraft Food and Family magazine!

Looks really good!

 

 

 

12 slices OSCAR MAYER Bacon, cut crosswise in half

24   frozen bite-size seasoned potato nuggets

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 Tbsp.  ketchup

 

 

HEAT oven to 375ºF.
WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan.
BAKE 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.

Sausage Balls

                                                                                                                       




I thought everyone knew this recipe! Come to find out, this might be a southern states recipe. Well my friends from all over the world, you must try this yummy treat.

1 lb hot or mild ground sausage
2 c Pioneer biscuit mix
1 lb sharp cheddar cheese (grated)


Mix all ingredients in food processor. My processor will only do 1/2 of this mixture at a time. Roll into small balls. Bake at 400 for 15 to 20 min. We like to dip these in spicey mustard or honey dijon mustard

Hash Brown Potato Salad

                                                                                                        



Thanks Alisa! What a great time saver.


1 2lb frozen hash browns
1 c mayo
2T mustard
1/4 c chopped onion
2 T pickle relish
4 boiled eggs chopped

Poke holes in bag with fork and cook for six min.
Shake bag to stir and cook another 6 min.
Open and pour into bowl.
Add all other ingredients.
Chill

Lemon Ginger Refrigerator Roll

                                                                                                                                                               

This is a new Kraft Food and Family recipe. Thanks for all the good recipes!

I can not wait to make this!!

 

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup  cold fat-free milk

1-1/2 cups thawed COOL WHIP LITE Whipped Topping

30   NABISCO Ginger Snaps

 

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.

SPREAD about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, standing on edge on platter to make log. Frost with remaining pudding mixture.
REFRIGERATE 8 hours.