Submitted by: Lois and Dennis Gordon
1 head lettuce 1 lb. hamburger 2 tomatoes, chopped and seeded 1 onion, chopped 1 8oz. pkg shredded cheddar cheese 1 pkg taco seasoning mix 1 pkg taco chips 1 can kidney beans (optional) 1 small can black olives (optional) Dressing: Mix 1/2 cup 1000 Island Dressing, 1/2 cup french dressing and 2 tablespoons taco sauce. Brown hamburger, drain off excess grease. add in your taco seasong mix and water. Let cool. In large bowl or cake pan; layer lettuce, hamburger, onion, tomato, beans, olives and cheese and repeat layers until done. Mix the dressing and put on right before serving. Also, crunch the taco chips and add right before serving as well.Tag Archive: Gordon
May 4th, 2011 / Tags:Gordon , Recipes / Categories: Recipe, Salads and Salad Dressings /
No Comments »
August 25th, 2009 / Tags:Gordon , Recipes / Categories: Little of This and That..., Recipe, Snacks /
1 Comment »
submitted by the Gordon family
Denny’s Microwave Carmel Corn
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 1/4 cup White Corn Syrup
- 1/4 tsp Baking Soda
- 1 tsp Vanilla
Mix butter, brown sugar and corn syrup in 2-quart microwave-safe bowl. Cook for 2 minutes on high; stir. Cook 2 minutes more on high; stir in baking soda and vanilla. Pour over 17-18 cups of popped popcorn, in a brown paper bag. Fold over top edge of bag. Cook 1 1/2 minutes on high; shake bag. Cook 1 1/2 minutes on high, shake bag. Cook 1/2 minute on high. Shake bag; pour into serving bowl to cool.
submitted by the Gordon family
Butter Pecan Turtle Cookies
Crust:
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 cup pecan halves
Caramel Layer:
- 2/3 cup unsalted butter
- 1/2 cup pakced brown sugar
- 1 cup milk chocolate pieces
Preheat oven to 350 degrees. To make the crust: In a large bowl, stir together the flour and 1 cup brown sugar. Using a pastry blender or two knives, cut in the 1/2 cup butter until the mixture resembles fine crumbs. Pat the flour mixture over the bottom of an ungreased 9×13 inch baking pan. Sprinkle the pecan halves evenly over the unbaked crust.
To make the Caramel Layer: In a heavy 1-quart saucepan, stir together the 2/3 cup butter and the 1/2 cup brown sugar. Cook over medium-high heat, stirring constantly, until well blended and the entire surface of the mixture begins to boil. Boil the mixture for 1 minute, stirring constantly; remove from heat. Pour the caramel mixture evenly over the pecans and crust.
Bake at 350 for 20 minutes or until the entire caramel layer is bubbly and the crust is a light golden brown. Remove the pan from the oven; immediately sprinkle the milk chocolate pieces over the caramel layer, let stand for 2 to 3 mnutes. Using a knife, slightly swirl the chocolate pieces as they melt; leave some chocolate pieces whole to create a marbled effect. Do not spread the chocolate pieces. Let the cookies cool completely and cut into 24 bars.
Brought to you by: Kent Gordon
submitted by the Gordon family
Crispy Baked Chicken
- 4 skinless Chicken breast halves (1 1/2 pounds)
- 2 1/2 tblsp Dijon mustard, divided
- 1 cup fresh whole wheat bread crumbs (2 slices)
- 1/2 tsp dried marjoram leaves
- 1/2 tsp dried thyme leaves
- 1/4 tsp salt
- 1/4 tsp dried sage leaves
- 1/4 tsp black pepper
- Nonstick cooking spray
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 2 cloves garlic, minced
- 1 to 2 tblsp lemon juice
- 1/4 cup parmesan cheese
Preheat oven to 375 degrees. Brush tops of chicken breasts with 2 tblsps mustard. Combine bread crumbs, remaining 1/2 tblsp mustard, marjoram, thyme, salt, sage and black pepper in small bowl. Pat mixture evenly over mustard. Arrange chicken breast side up, in single layer in 9×13 in baking pan.
Bake uncovered, about 40 minutes, or until chicken is no longer pink in center and juices run clear. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add bell peppers and garlic; cook and stir about 5 minutes or until tender. Add on juice; cook and stir another minute. Sprinkle parmesan cheese on chicken and arrange it and pepper mixture on serving plates.
Nutritional Information Per Serving: Calories..196; Carbohydrates 11g; Total Fat 4g; Dietary Fiber 3g
Brought to you by: Kent Gordon
