Good Seasons Italian Salad Dressing Mix

I found this on Recipezaar. "Save money on groceries. When added to vinegar, water, and oil, you get one of the best-tasting homemade instant salad dressings. The dry pectin can be found near the canning supplies in your supermarket."

INGREDIENTS

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon mccormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
1 pinch ground oregano

To make dressing:

1/4 cup vinegar
3 tablespoons water
1/2 cup oil

DIRECTIONS:

1. Place the carrot and bell pepper on a baking pan in an oven set on 250°F for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other ingredients in a small bowl.
3. The mix can be stored in a sealed container indefinitely until needed.
4. When ready to use, pour ¼ cup of vinegar into a cruet or jar.
5. Add 3 tablespoons of water, then add the dressing mix.
6. Seal and shake vigorously.
7. Add ½ cup of oil and shake until well blended.
   

Copycat Lipton's Onion Soup Mix

INGREDIENTS:

3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

DIRECTIONS:

1. Combine all ingredients and store in an airtight container.
2. About 5 tablespoons of mix are equal to 1 1¼-ounce package.
3. To make onion dip: Mix 5 tablespoons with one pint of sour cream.
   

Yields 19 tablespoons, approximately

Chicken Almond Pita Sandwiches

The Saturday before Mother's Day, me and my siblings make a lunch for my Mom. It's a time when we are able to sit down without our spouses or kids and reminisce about old times. This has been a requested main dish year after year.

INGREDIENTS:
1 8-ounce pkg cream cheese, softened
1/2 cup mayonnaise
3 tablespoons milk
1 teaspoon lemon juice
3 cups chicken, cooked and diced
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
3 tablespoons green onion, chopped
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup slivered almonds
4 large pieces pita bread, halved
alfalfa sprouts

DIRECTIONS:

1. In a mixing bowl, beat cream cheese, mayonnaise, milk and lemon juice until smooth. Stir in cooked chicken, red and green peppers, green onion, mustard, salt, and pepper. Refrigerate.
2. Just before serving, stir in almonds. Spoon about 1/2 to 3/4 cup filling into each pita half. Top with sprouts, if desired. Makes 4 servings.
   

Easy Roasted (crispy on the outside, creamy on the inside) Potatoes

I got this recipe out of a Better Homes and Gardens Cook Book and altered it. It's great as a side dish for a dinner or for a hearty breakfast with eggs and sausage.

INGREDIENTS:
5 pounds red or medley potatoes, cut into bite sized pieces

SEASONING OPTION 1:

Combine everything below 

1/4 cup + 2 TBSP olive oil

2 1/2 teaspoon onion powder

1 1/4 teaspoon garlic salt

1 teaspoon salt

1 1/4 teaspoon black pepper

5/8 teaspoon paprika

SEASONING OPTION 2:

Olive oil drizzled over potatoes

Freshly ground salt & pepper to taste

Garlic powder to taste

DIRECTIONS:

1. Boil potatoes, starting with cold salted water – counting 8 minutes from the boiling point
2. Drain and cut the potatoes into quarters and place them onto a parchment lined sheet pan.
3. Top with one of the seasoning options above.
4. Bake in a 400 degree oven for 25 minutes. 

Amber's Caramel Popcorn

I'm not a fan of crunchy caramel popcorn. This recipe is soft and chewy!! It keeps well in a covered container for a couple of days and stays chewy. It's so simple and easy, it's going to be difficult for me to NOT make this every day. Thanks for the scrumptious recipe, Amber!

My kids now affectionately call this "sticky popcorn."

INGREDIENTS:
1 cup butter or margarine
1 cup packed brown sugar
1/2 pkg marshmallows
6 quarts popped popcorn

DIRECTIONS:

1. Melt butter and brown sugar in a saucepan over medium low heat.
   
2. Add marshmallows, stirring constantly until melted through. Do not boil.
   
3. Pour mixture in layers over popped corn. Use a large wooden spoon to coat evenly.