Dani’s Romaine Salad with Poppy Seed Dressing

1 head romaine or 1 bunch spinach (or combination)
Grated Swiss or Mozzarella cheese
Pomegranate
Craisins
Orange slices
Sugared pecans

Dressing:
¾ cup sugar
½ tsp. Salt
1/3 to ½ cup white vinegar
2 Tbsp. red onion
1 tsp. dry mustard
1 cup oil
3 tsp poppy seed

Sugared Pecans:
½ sq butter (1/4 cup)
½ cup sugar
1 ½ cups pecans

This is the recipe we used at the ward party last night. So many people asked me for the recipe, that I just decided to post it. Enjoy!

Whole Grain Pancakes/Waffles in Blender

2 cups whole grain (I like a mixture of spelt, kamut, oat groats, and barly)
2 1/2 cups milk
1 apple (or other whole piece of fruit)
2 eggs
2 Tbsp Flax seed
1/2 dropper Stevia (herbal sweetener)
1 tsp almond flavoring
1 tsp salt
1 1/2 tsp baking powder

Combine all ingredients except baking powder in the blender. Start blending on low speed and increase speed. Blend for a couple of minutes until ingredients are combined and mixture is smooth with a little bit of a grainy texture. Put baking powder in blender and blend for a couple of seconds. Do not turn blender back on. Cook on griddle in 1/4 cup increments. Eat pancakes right off the griddle. They are best when they are hot!

Acini De Pepe Salad

1 (16 oz) pkg. acini de pepe
1 cup sugar
2 Tbsp flour
1 3/4 cup pineapple juice
2 beaten eggs
1 Tbsp lemon juice
1 (9 oz) Cool Whip
1-2 cans mandarin oranges
1 cup coconut
Fresh fruit

Cook acini de pepe in 3 quarts water with 1 teaspoon oil and 2 teaspoons salt. Combine sugar and flour. Cook sugar, flour, pineapple juice, and eggs until thick and smooth. Let the sauce cool, ant then add lemon juice and Cool Whip. Pour sauce over acini de pepe, mandarin oranges, and coconut.

Serve with fresh fruit around the edges of the platter.

Savory and Sweet Pasta Salad

24 oz pasta shells
20 oz pineapple tidbits
2 cups chopped celery
4 or 5 scallions or green onions
1 cup half or pieces cashews
1 1/2 cups halved red grapes
4 single chicken breasts, cooked and cubed

Dressing (whisk together)
1 cup mayonnaise
1 (16 oz) bottle Kraft coleslaw salad dressing

Cook pasta according to directions on package. Rinse with cold water and drain. Add all other ingredients; toss lightly. Coat with dressing and refrigerate until cold. Serve on red leaf lettuce.

Zucchini with Pine Nuts

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1.5 pounds large zucchini cut into 1/2 inch chunks (about 2 zucchini)
1.5 pounds yellow squash cut into 1/2 inch chunks (about 2 squash)
2 cloves garlic, smashed or minced (optional)
1 teaspoon kosher salt (to taste)
Freshly ground black pepper (to taste)
6 ounces fresh ricotta

Preheat oven to 425 degrees F.

Toss pine nuts with 1 teaspoon of olive oil and toast them on stove top until lightly browned.

Toss the zucchini with 3 tablespoons of the olive oil, the garlic, salt and pepper. Spread out in a 9X13 inch pan and roast until crisp, tender, and slightly brown, about 20 minutes.

Sprinkle toasted pine nuts on zucchini, and scatter dollops of the cheese on top. Serve.