Wednesday, July 29, 2009

Ranch Chicken Wraps

  • 1 can jumbo biscuits
  • 2 Tablespoons olive oil
  • 1 envelope ranch dressing
  • 3 chicken breasts sliced and cooked
  • 2 Tablespoons melted butter
  • ½ cup sour cream
  • ½ cup mayonnaise

Preheat oven to 350 degrees. Prepare cookie sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

Wednesday, July 22, 2009

Simple Corn Salad

Use some of your garden produce in this yummy salad!


  • 3 cups frozen corn kernels, thawed

  • 4-5 Roma tomatoes, diced

  • 2 ribs celery, chopped

  • 1/3 cup chopped red onion

  • 1/3 cup chopped green pepper

  • 1/4 cup olive oil

  • 2 tablespoons balsamic vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon cracked black pepper

  • 4 cups bagged lettuce, assorted kinds


Combine first 4 ingredients in a large bowl; toss gently. Combine oil and next 3 ingredients, stirring with a whisk. Drizzle over corn mixture; stir gently. Add lettuce, toss gently to coat. This is a delicious portable side salad; mound lettuce on top of the dressed salad; then toss just before serving to keep the salad crisp. For salad in a jar, layer corn salad into pint jars, top with lettuce. Invert on plate to serve. (Dressing can be doubled for extra drizzling if desired).

Cranberry Lime Cooler

  • 1-1/3 cups light cranberry juice cocktail, chilled
  • 4 (12 oz) cans Fresca
  • 4 lime wedges

Combine cranberry juice cocktail and Fresca in a pitcher. Pour into 4 tall glasses filled with crushed ice, and squeeze a lime wedge over each glass. Makes 4 servings.

For individual serving, fill glass half full of crushed ice. Fill 3/4 full with Fresca then top off with cranberry juice cocktail. Squeeze lime wedge on top.