Chicken Poppy Seed Salad

Submitted by Brittany on "Sisters Cafe blog"

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Antipasto Salad

Found on "Big Red Kitchen blog"

It is made in layers and had giardiniera mix, pepper rings, cherry tomatoes, hard-boiled egg slices, roasted beets, red onion slices, black olives, cold cut spirals and flowers, provolone cheese, tiny fresh mozzarella balls, and romaine. Serve this with balsamic vinaigrette made by using a packet of Good Seasons dressing mix, balsamic vinegar, and olive oil. It can also be served with homemade Creamy Italian Dressing.

Creamy Italian Dressing
1 Pkt Good Seasons Italian Dressing made according to package directions
3 T. mayonnaise
2 T. sugar
2 T. good extra virgin olive oil
3 T. Parmesan cheese, grated

Mix all ingredients in a blender until smooth and creamy. Serve over your favorite Salad. Makes about 1 1/2 cups.

Mom's Barbeque Brisket

My Mom found this recipe and also thought it looked yummy! I can't wait to try this one out.

Submitted by Amy ~ www.sisterscafe.blogspot.com

6 lbs. trimmed brisket

Marinade:
3 T. Liquid smoke
2 t. onion salt
3 t. garlic powder
2 t. celery salt

Sauce:
3 c. brown sugar
1 c. ketchup
1 t. (or less) celery salt
1 chopped onion
1/4 c. worcestershire sauce
1/4 c. apple cider vinegar

Trim excess fat off meat and place in pan. Rub marinade over meat. Also sprinkle pepper and Worcestershire sauce over meat. Bake at 275 degrees for 5 hours. (I just did this in a 9 x 13 pan and double covered with tin foil)

Drain off juice. Mix together sauce ingredients and pour mix over meat. Bake at 275 degrees an additional hour. Remove from oven. Slice thin strips horizontal to the grain of the meat. Serve brisket with remaining sauce.

Cordon Bleu Wraps

My Mom found this recipe and thought it looked delicious! We are going to try it soon! Hope you like it... 3/4 pound slice roasted chicken, from the deli 1/2 pound black forest ham, from the deli 8 wedges of creamy Swiss cheese such as Laughing Cow (or you can use spreadable cream cheese) 4 Tbsp mayonnaise 2 Tbsp creamy honey Dijon mustard 1 cup baby spring mix lettuce or baby spinach 8 (8 inch) tortillas 1. In a bowl, mix together the mayo and mustard. Set aside. 2. With each tortilla, spread one wedge of cheese even over the entire tortilla. Next, place a couple slices of chicken on the tortilla followed by a slice of ham. Be sure to leave one end of the tortilla uncovered(about a 1 inch section). This will be the end you will roll the tortilla up to. The uncovered part will help seal the sandwich with the little bit of cheese spread on it. 3. Spread about 1 Tbsp of the mayo/mustard mixture evenly over the chicken and ham. Place a few pieces of lettuce on the tortilla. Roll the tortilla into a log, rolling toward the part of the tortilla that isn’t covered with meat. Super Delicious!

Pumpkin Roll

Ingredients
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.