Italian dressing

1 1/4 cup Extra virgin olive oil

1 cup Rice wine vinegar

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tsp Italian seasoning

1 Tsp Dried basil

1 Tsp whole seed Dijon mustard

1 Tsp Agave Nectar

1/2 Tsp black pepper

1/4 Tsp salt

Mix ingridents.  Let refrigerate 24 hours before serving.  Keep in air tight container up to 2 months.  Always remix before serving.

Catalina Dressing

2 Tbsp brown sugar

2 Tbsp ketchup, organic is best

2 Tbsp rice wine vinegar

1/4 c extra virgin olive oil

1/4 Tsp onion powder

1/4 Tsp paprika

1/8 Tsp Worcestershire Sauce

Whisk and serve. Makes 1 large serving or 2 small servings.

Taco Seasoning

2 Tbsp Chili powder

2 Tsp cumin, ground

2 Tsp garlic powder

2 Tsp paprika

1 Tsp onion powder

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp crushed red pepper flakes

Combine ingridents and store up to 6 months in an airtight container.

Makes 6 Tbsp, equals one package of store bought seasoning.

Baked Onion Rings

1 large sweet onion, sliced into rings

1/2 c butter milk

2 eggs, beaten

1/4 c flour

1 Tsp paprika

1/4 Tsp garlic powder

1/4 Tsp season salt

1 1/2 c corn flakes, crushed

Place onions in a ziplock bag with butter milk, refrigerate for 2 hours.

Preheat oven 450*. Cover baking sheet with foil and spray with non-stick spray.

Mix flour, paprika, season salt, and garlic powder place in a small bowl (1st bowl)

Place beaten eggs in a shallow bowl (2nd bowl)

Place corn flakes on a shallow bowl (3rd bowl)

Transfer onions in small batches from buttermilk to flour mixture, to eggs, to cornflakes, to baking sheet.

Bake for 15 minutes, turn onion rings halfway through baking time.

Caesar Artichoke Dip

1 tub cream cheese

1 can artichokes, chopped

1/2 cup Caesar dressing

3/4 cup shredded Parmesan cheese

1/8 Tsp season salt

1/8 Tsp garlic powder

Heat ingridents in a small sauce pan, stirring to blend

-or-

Heat ingridents in a small crock pot, stirring to blend on low heat

Serve warm with chips/crackers/bread.

Chile-Lime shrimp and yum yum sauce

Shrimp marinade

1 lb uncooked, peeled and devined shrimp

1 lime, juiced

1 garlic clove, minced

2 Tbsp olive oil

1/2 Tsp red pepper flakes

Marinate shrimp for 60 minutes in a zip loc, refrigerated 

Sauce

1 cup mayo

4 Tsp white granulated sugar

2 Tbsp white wine vinegar

1 Tbsp water

1 Tsp old bay seasoning

1 Tsp garlic powder

2 Tbsp melted butter

Mix ingridents and refrigerate for 30 minutes before serving.

Line a baking sheet with tin foil and spray with non-stick spray.

Cook shrimp (remove for marinade, discard remaining marinade) at 400* for 5-7 minutes.

Turn shrimp half way through cooking time.

Serve with basmati rice and sauce.  Serves 3-4 people. 

Broccoli/Cauliflower salad

1 bag  (12 oz) broccoli and cauliflower medley, washed and remove stems.

1 package (3 oz) real bacon bits

1 medium red bell pepper, chopped

3 scallions chopped

6 oz Colby jack cheese, chopped

Dressing

1 cup mayo

1/4 cup granulated white sugar

1 Tbsp white wine vinegar

Salt and pepper to taste

Combine dressing ingridents in a small bowl.  Set aside.

Combine remaining ingridents in a larger bowl (not metal).

Pour dressing over ingridents in larger bowl, stir, and refrigerate until serving.