Layered Summer Salad

4 cups shredded spinach or lettuce
1 1/2 cups shredded cheddar cheese
2 cups sliced mushrooms
1 cup shredded purple cabbage
2 cups diced tomatoes
1 pkg. (10 oz) frozen green peas, cooked, drained
4 slices crisply cooked bacon


Layer the spinach or lattuce, 1 cup of the cheese, mushrooms, cabbage, tomatoes and peas in a 3 qt. serving bowl.
Sprinkle remaining cheese and bacon pieces on top.

This is a recipe where you can change or add anything that you would like.  I use a glass pedestal bowl so you can see each layer of the salad. 

Tiffany 2015

Loaded Baked Potato Dip

• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 3-4 green onions, sliced (plus more for garnish)
• 2 teaspoons hot sauce
• 10 slices bacon, cooked crisp
• Salt and pepper, to taste
• Waffle fries or crinkle potato chips for dipping

1. In a medium bowl, mix together the sour cream, cheese, green onions and hot sauce.
2. Crumble 8 slices of the bacon and stir into the sour cream mixture.
3. Season with salt and pepper to taste.
4. Refrigerate at least one hour before serving. Garnish with the remaining bacon (crumbled) and additional green onions, if desired)
5. Serve at room temperature with warm waffle fries or crinkly potato chips

Tiffany 2014

Cinnamon Blueberry Cake

1 C soft butter
1 C sour cream
1 1/2 sugar
2 eggs
1 t vanilla
2 C flour
1/2 t baking soda
1/2 t baking powder
3/4 C chopped walnuts
1/4 C sugar
1 t cinnamon
1 3/4 C blue berries

Cream butter, sugar, eggs, sour cream,  and vanilla.
Stir in flour baking powder and baking soda.
Spread 1/2 batter in greased 9x13 baking dish
Mix nuts, sugar and cinnamon.
Sprinkle half of this mixture over batter.  Drop reamining in mounds on top and spread over the whole top.  Sprinkle blueberries on top and sprinkle remaining cinnamon sugar, nut mixture over berries.  Bake 350 degrees for 40 minutes (Frozen berries bake longer)