Saturday, March 6, 2010

Spring Recipe Contest!!

With Spring just around the corner (we hope) I thought a Spring recipe contest might be fun.
There is one rule and one rule only....No Jell-O salad recipes!! If you know me at all you know I HATE
So post your favorite Spring know the one you and your family just can't wait for each year after the snow starts to melt and the flowers are starting to poke their heads out. The birds are singing and have not gotten to that annoying wake you up on Saturday morning stage yet...LOL.
Maybe it's a favorite Easter recipe or Sunday brunch. Just post it and I will pick the one that sounds the yummiest to me. want to know what the prize is....I'm not going to tell your recipes and you will see!!


  1. Hi Cricket(Regina and Theresa's friend)...yes, I remember you. Thanks for the comment on my blog today. I love my sisters and like to take any special opportunity to let them know how importanat they are to me in my life. I will try and post a special spring recipe soon. Thanks again!

  2. No snow in Florida but here's my recipe.
    Gorilla Bread Banana Chocolate
    Ingredients: 3 Tbs. granulated sugar, 1 teaspoon ground cinnamon, 1 cup light brown sugar packed, 8 Tbs. butter (1stick) 2 tubes refrigerated crescent roll dough (12oz.) 3 Tbs. sweetened condensed milk,2 bananas sliced 1/4inch to make thick 48 slices,4 oz.semisweet chocolate chips (about2/3cup) 1 1/2 cups walnuts chopped.
    Cooking Directions: Preheat oven to 350F. Spray Bundt pan with non-stick cooking spray. Mix the granulated sugar and cimmamon. In a small saucepan, melt the brown sugar with the butter over low heat.
    Break open the crescent roll pkgs.and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal.Sprinkle each with 1/4 teaspoon of the cinnamon sugar. Place half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of tht pan and invert. Serve warm. Enjoy.Gail Lamm

  3. Okay Cricket this one was hard. I can think of all sorts of things I love to make once cold weather hits but I had to wrack my brain to think of what I look forward to in the spring. I've got two. First is a marinade that I love to make for grilling steaks. I should also note that when it's a recipe I'm used to making, measurements go out the window, so maybe this would techinically only be called a list of ingredients and not a recipe!!!

    Steak Marinade:
    olive oil
    minced garlic
    Mrs. Dash (original blend)
    McCormick Montreal Steak Seasoning
    Dehydrated Onion
    Liquid Smoke

    Mix all of the above and place marinade and steaks in a ziploc bag. Let marinate for 4-8 and then grill. Its seriously the best marinade for steaks. I will usually put this together in the morning before church and then let it marinate all day. I usually serve it with grilled zuchinni, yellow squash, onions and mushrooms. I have one of those grill pans that I use to grill the veggies. Drizzle olive oil and the McCormick Montreal Steak Seasoning on the veggies. YUM YUM YUM!!!

    The other recipe I love is a spinach salad. Again, I don't measure anything, so I'm going to have to guess on this one.

    Spinach Salad
    1 bag baby spinach
    1 package sliced fresh mushrooms
    1 can mandarin oranges, drained
    4-5 slices bacon cooked, drained and crumbled
    1/4 - 1/2 diced medium red onion (depends on how much onion you like)
    4-5 hard boiled eggs, sliced or chopped
    1/2 c - 1c shredded cheddar cheese
    1 bottle poppyseed dressing (I like the Brianna's brand best) Don't use the whole bottle! Just use enough to dress the salad. I can't remember how much I normally use.

    Combine all of the above and serve. It tastes great whether you serve it immediately or let it chill in your fridge for a while before serving.

  4. Ok first I have to say this is the most fabulous blog my friend! I'm ashamed to admit it's the first time I've visited...

    This is my own Pasta Salad recipe and it reminds me of my childhood South African summers around the braai (barbeque):

    1 packet cooked pasta shells (small)
    1 diced onion
    Diced green, red & yellow peppers
    Diced tomato
    1 can chopped peaches
    1 can tuna, flaked
    Chopped Parsley
    salt & pepper
    About a cup of mayo or miracle whip (I use a mix of the two)
    2 teaspoons sweet curry powder

    Really easy: Just mix all ingredients well and refrigerate for at least 3 hours before serving. Really delicious: summer in a bowl! (Great to take to work for lunch the next day too...)