Welcome to Tasty Thursdays, a new weekly post we will have here on MomDot.
What person doesn’t like to have new recipes, so we don’t get tired of eating the same things everyday. We will post several recipes each week, sometimes it could be a full menu and other times it could just be random recipes. All of these recipes come courtesy of fellow Moms from an online forum and cookbooks.
This weeks menu:
Raspberry Lemonade By:Andrea
2 cans (12 oz each) frozen lemonade concentrate, thawed
2 packages (10 oz each) frozen sweetened raspberries, partially thawed
2 to 4 tablespoons sugar
2 liters club soda, chilled
~In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2 quart container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately.
Red Potato Salad
3 pounds red potatoes, cooked and cut into chunks
1/2 cup cherry tomatoes, quartered
1/2 cup bottled Italian salad dressing
1/2 cup mayonnaise
1/2 small red onion, sliced
1/4 cup chopped bacon
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
Pepper, to taste
~In large bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes; cover and chill.
Honey Baked Chicken
1 whole chicken cut into pieces (I just use 4 boneless chicken breasts usually; sometime I will use quarters)
1 tsp Salt
1 tsp lemon juice
1 tbs oil
1/3 c. honey
1 tbs mustard
1/2 tsp oregano
~Place chicken on shallow baking dish. Mix remaining ingredients together. Spoon half of the mixture over the chicken. Bake at 350 degrees for 50 minutes. Add remaining mixture and bake another 10 minutes.
Southern Pecan Pie
2 eggs, beaten
3/4 cup dark brown sugar
3/4 cup white Karo syrup
1 cup chopped pecans
1/4 stick of butter
~Blend all ingredients until smooth. Pour into a 9 inch pie cruse. Bake at 350 for 30 minutes