Whether you're having a romantic dinner for two, a dinner party with your friends, or are just in the mood for some baking, here are some great new recipes to try. I've collected recipes covering all areas of a full course meal, so either try them all at once for a spectacular feast or just here and there as you have time for them. Enjoy!
Crisp Autumn Salad
Tired of eating the same old classic garden salad? Then here's a great recipe to add a little flavor and color to those old leafy greens.
What you need :
1 head of lettuce
1 & 1/2 cups carrots, shredded
1/3 cup of raisins
1/3 cup of pecans, chopped
1/2 cup of pitted dates, chopped
1 fifteen oz. can of pear halves
1 three oz. package of cream cheese, softened
1/3 cup of your favorite French dressing
Directions :
First, using a medium-sized bowl combine the carrots, raisins, pecans, and French dressing. You may need to add a little more dressing if the mixture does not appear moist enough. Place the bowl in the refrigerator and allow it to chill while you continue preparing the rest of the salad. Next, drain the pears but be sure to keep about two tablespoons of the syrup juice. Then in a small bowl, blend together the pear syrup, dates, and package of cream cheese. After this mixture is well-blended, use it to fill the center of the pear halves. Next, shred up the lettuce and place it onto six plates. Remove the French dressing mixture from the fridge and spread it over top of the lettuce leaves. For the finishing touch, place one pear half on each of the salads, and now you're ready to serve.
Crisp Autumn SaladTired of eating the same old classic garden salad? Then here's a great recipe to add a little flavor and color to those old leafy greens.
What you need :
1 head of lettuce
1 & 1/2 cups carrots, shredded
1/3 cup of raisins
1/3 cup of pecans, chopped
1/2 cup of pitted dates, chopped
1 fifteen oz. can of pear halves
1 three oz. package of cream cheese, softened
1/3 cup of your favorite French dressing
Directions :
First, using a medium-sized bowl combine the carrots, raisins, pecans, and French dressing. You may need to add a little more dressing if the mixture does not appear moist enough. Place the bowl in the refrigerator and allow it to chill while you continue preparing the rest of the salad. Next, drain the pears but be sure to keep about two tablespoons of the syrup juice. Then in a small bowl, blend together the pear syrup, dates, and package of cream cheese. After this mixture is well-blended, use it to fill the center of the pear halves. Next, shred up the lettuce and place it onto six plates. Remove the French dressing mixture from the fridge and spread it over top of the lettuce leaves. For the finishing touch, place one pear half on each of the salads, and now you're ready to serve.