Autumn Chopped Salad

From Monique Rogers

Made this for the first time tonight.  Loved it even though I forgot the bacon.  I used 1/2 cup of dressing, though (rather than the full cup).  6 TBSP of poppy seed and 2 TBSP balsamic vinaigrette and I mixed them together before pouring. 

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

mini chocolate nutella popovers

These are fantastic!  Everyone who ate them loved them.

Yield:  24 bite-sized popovers or 8 large popovers

• 1 can Pillsbury honey butter Grands refrigerated biscuits (8 biscuits)
• Mini chocolate chips
• Nutella

Roll out each biscuit until it is about 1/4 inch thick and spread with nutella to the very edge.  Then sprinkle with mini chocolate chips.  Roll up each biscuit like a burrito and cut into three pieces.  Place each piece (with the spiral cut side facing up) into a compartment in a mini cupcake pan.  (To make 8 larger popovers, place all 3 cut pieces in one compartment of a regular sized cupcake pan.) 

Bake according to the package directions.  While the popovers were hot, I stirred together a little powdered sugar, milk and a smidge of vanilla to make a glaze to drizzle on these sweet little mouthfuls!

Mock Quiche

butter and trim crusts off of french bread.  (Italian bread works just fine, too.)

butter 9 x 13 pan

put butter side down in pan.  Layer over bread:

2 cups cheddar cheese

1 pound cooked and crumbled sausage

2 cups Monterrey jack cheese

mix and pour over:

6 beaten eggs

2 cups milk

1/4 tsp. garlic salt

1/4 tsp. dry mustard

1/4 tsp. pepper

1/2 tsp. oregano

1/2 tsp paprika

let sit in fridge overnight.  cook until golden (50-70 minutes) at 350.

SEVEN LAYER BARS

LAYER:

1/2 c. melted butter mixed with 1 1/2 c. crushed graham crackers.  Press into 9x13 baking dish.

Sprinkle on top:

2 c. butterscotch chips or peanut butter chips

2 c. chocolate chips

1 1/3 c. sweetened coconut flakes

1 c. chopped nuts

2 c. white chocolate chips

1 (14oz) can Eagle Brand sweetened condensed milk.  Pour over the top of all the other layers.

Bake @350 for 25 minutes.  Cool and cut into bars.

BUTTERMILK SYRUP

 1 cube butter

3/4 c. sugar

1/2 c. buttermilk

1 tsp. soda

1 tsp. vanilla

Melt over medium heat.  When it just starts to boil, remove from heat and add 1 tsp. soda and 1 tsp. vanilla.  Stir; it will foam up.  Serve hot.  Can be refrigerated for up to 2 weeks.

FETTUCINI ALFREDO

from Monique Rogers

1 pkg. fettuccine noodles

2 TBSP. butter

1 1/2 tsp. minced garlic

1 regular size half and half or heavy whipping cream

2 TBSP. seasoning salt

1/2 c. grated Parmesan cheese

Cook noodles as directed.  While noodles are cooking make the sauce.  First melt the butter and saute garlic just 1-2 minutes.  Add half and half and seasoning salt.  Stir and simmer until noodles are almost finished.  Drain noodles and put in bowl.  Add cheese to sauce and stir until melted.  Add to noodles and toss.  Great alone or I like to add broccoli and chicken.