PEANUT BUTTER RICE KRISPIE TREATS

Ingredients:

Rice Crispy Treats Ingredients:

• 1/4 cup butter
• 10 oz marshmallows
• 6 cups rice crispy cereal
• 1/2 cup peanut butter (omit if making classic flavor)

To Make Rice Crispy Bars

Grease a 9×13-inch baking dish. Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well. If using sprinkles, add sprinkles and mix well (add more, and some more). Pour contents into baking dish and spread evenly. When cooled, cut into squares and serve.

***Pour a layer of melted chocolate chips over PB rice crispy treats when they’re in “bar” form.  Just melt 1 cup of semisweet chocolate chips in a double burner, or carefully in the microwave (use a teaspoon or two of shortening if needed to thin it out), and then pour it over the finished bars.  YUM!

SNICKERDOODLE CUPCAKES

From Martha Stewart .com

Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon

• Preheat oven to 375 degrees.
• Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
• In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
• In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
• Add egg and mix until combined.
• Add the flour mixture and beat until combined.
• In a small bowl, mix sugar and cinnamon.
• Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. (reserve any leftover cinnamon sugar to top the cupcakes)
• Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.

Makes enough for 12 cupcakes and 12 mini cupcakes (not shown).

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature

• Preheat oven to 350 degrees.
• Line regular and miniature cupcake trays with paper liners.
• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a mixer, cream butter and sugar on medium for about 2 minutes.
• Add eggs, one at a time and mix until combined.
• Add vanilla and mix until combined.
• Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
• Fill baking cups about 3/4 full.
• Bake for about 15-20 minutes.
• Remove cupcakes from trays and let cool.

To decorate, pipe on frosting, place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar from the Snickerdoodle cookie recipe.

Ingredients

• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature

For Coconut Variation

• Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.

For Coffee Variation

• Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.

Directions

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
   
2. Meanwhile, in the bowl of a standing electric mixer fitted with the
   whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
   
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
   

RICE KRISPIE CAKE

I found this picture and put it on my desk top for the idea and can't remember where I found it. I should have bookmarked the page, DUH.
Anyway it's not hard to figure out that it is a Rice Krispie cake.  Looks like a 9 in. springfoarm pan and a 8 in springfoarm pan. I would spray  the sides of each pan with Butter Pam. Press in your Krispie treats into the pans let set up several minutes then release the sides and place on a cake dish. Decorate as you wish. The possibilities are endless

BLUEBERRY OATMEAL BARS

Crust:
1 1/2 cups quick-cooking oats
1/2 cup unbleached all-purpose flour
1/2 cup light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice (or cinnamon)
6 tablespoons unsalted butter, melted

Blueberry Filling: 
1 2/3 cup frozen blueberries
2 tablespoons granulated sugar
2 teaspoons cornstarch
2 teaspoons lemon juice (1/2 teaspoon lemon powder plus 2 teaspoon water)

Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon pure almond extract
Pinch salt
                                                                                                                                    
1.  Preheat oven to 350F. Line an 8-inch square baking pan with non-stick foil or parchment paper.

2. Prepare crust: In a mixing bowl, stir together add oats, flour, brown sugar, baking soda, salt and pumpkin pie spice.  Add melted butter and stir together til crumbly.  Reserve 1/2 cup crumb mixture for topping.  Place remaining mixture firmly in the bottom of a parchment or foil-lined pan. Place pan in oven for appromimately 12 minutes, until crust sets.

3.  Meanwhile prepare blueberry filling: In a small saucepan, over medium heat, combine blueberries, sugar, cornstarch, lemon powder & water.  Stirring until mixture begins to thicken slightly & juices of blueberries have combined with the cornstarch (maybe 5 mins).  Remove from heat & set aside.

4.  Prepare Cream Cheese Filling: In bowl, add cream cheese, sugar, egg, almond, salt and beat til incorporated.  Pour cream cheese filling over baked crust, then add blueberry mixture on top of cream cheese then top with remaining crumb mixture.

5.  Place it the over for 30 minutes until top is browned and filling is bubbly.  Allow this to cool  completely.  Once cool, place in fridge for about an hour to let it completely set up for serving.  Lift it out of the pan by the ends of the parchment paper & place it on a cutting board. Depending on how you cut these, it makes up to 16 bars. Best if served at room temperature if you can wait that long, we didn't make it so I am here to say it's amazing even if they are straight out of the fridge. ENJOY!!!

ONION RING BATTER

 

Batter:

2/3 c. flour

1 tsp salt

1/2 tsp pepper

2/3 c.  beer 

 

1-2 large Vidalia Onions

Salt to taste

Vegetable Oil for frying

Slice onions into 1/4- 1/2" rings. Whisk flour, salt, pepper and beer together until well combined. Dip rings into batter and let excess drip off. Heat 1" of oil in electric skillet set on 375. Fry rings in batches not allowing them to touch. Cook until lightly golden brown. Drain on paper towels and season w/ salt.

HAM AND EGG CUPS

 Serves 4

1 teaspoon unsalted butter, for the tins
4 (1/16-inch thick) round ham slices (the largest you can find at the deli)
1/4 cup of basil
2 tablespoons olive oil
4 large eggs
1/4 cup shredded mozzarella cheese (or cheese of your choice, havarti, fresh mozzarella, cheddar, ricotta all would be nice)
4 cherry or grape tomatoes, halved
freshly ground black pepper

Heat the oven to 375 degrees.

In a mini food processor, blend together basil and olive oil.

Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters; insert the point end in a buttered muffin cup, and let it open, it will have a ruffled look.

Place 1 teaspoon basil olive oil mixture in the bottom of each ham cup. Place 1 tablespoon mozzarella cheese on top of basil oil. Add one half of cherry tomato to the bottom.

Carefully crack a single egg into each cup. Top with the other half of the cherry tomato and a small dab of basil olive oil mixture. Sprinkle with freshly ground black pepper.

Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.

 

RASPBERRY BUNDT CAKE

Ingredients
Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream
6 oz fresh raspberries, picked over
½ cup dark chocolate pieces Ghiradelli’s makes a chip that is 60% cacao) A bar of dark chocolate can also be cut into small pieces and used.

Raspberry Syrup
⅔ cup of sugar
6 oz of raspberries, washed and picked over, pureed and strained (makes about ½ cup)
2 tablespoons orange juice

Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

  Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla extract. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Remove bowl from mixer. Using a spatula, carefully fold in both raspberries and chocolate pieces. It is okay if the raspberries get a bit crushed and crumbled.

PEACH BUNDT CAKE

Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla
1 cup sour cream
1 ½ cups diced fresh peaches

Syrup
Ingredients
⅓ cup fresh peach puree, strained
⅔ cup granulated sugar
1 tablespoon orange juice

Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

  Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla . At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)

Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
 

Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.

CHOCOLATE DIPPED ICE CREAM SANDWICH

From Martha Stewarts Magazine May  1999
These were made with top and bottom brownie, where her's were just one layer.

For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:

Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla and chocolate chips.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Freeze.

BERRY MUFFINS

2/3 cup sugar

2 cups flour (can use half whole wheat)

2 tsp baking powder

1/4 tsp soda

1/4 tsp salt

3/4 cup sour cream

2 eggs

1 tsp vanilla

1/2 cup butter, melted and cooled

Zest and juice of 1 lemon

1 cup blueberries

1/2 cup chopped maraschino cherries

Sugar for muffin tops

Whisk together dry ingredients. In separate bowl, whisk  sour cream, eggs, vanilla, butter, and lemon zest & juice. Stir gently into dry ingredients till barely combined. Fold in berries and cherries. Spoon into greased or paper lined muffin tins. Sprinkle sugar on the tops of muffins. Bake at 350° for about 15-18 minutes.

TEDDY BEAR CUPCAKES

 


 I thought these were so cute I wanted to share before Summer is over

I'm not near the beach, so this will have to do.) Aren't these little bears just too cute. And they're pretty tasty, too. Here's what we used:
Cupcakes and frosting (tinted blue)
Blue baking cups
Cocktail umbrellas
Bears - Honey Teddy Grahams and I just used a candy writer to draw their tiny little bathing suits on with a toothpick. For the faces, I used an edible ink pen. (I keep finding new uses for this thing. I love it.)
Inner tubes - Lifesavers Gummies
Towels and floats - Fruit Roll Ups
Beach Balls - small gumballs
Beach sand - Okay, this is difficult to look at. For the weak at heart, close your eyes. I'm sorry to say I had to sacrifice a few little teddy bears. They tried their best to escape…
"Please save us!" Crush some bears, dab the top of the frosted cupcake in crumbs to make the sandy beach.

RAINBOW JELLO

I LOVE MAKING THIS JELLO- it is loaded with flavor and looks so SPECTACULOR.

It can be made with 3 or 6 flavors to fit a 9X13 glass dish
The Jello pictured was made with 3 flavors. ORANGE, LIME, LEMMON
The original recipe calls for 6 flavors starting with  BLACK CHERRY, RASPBERRY, STRAWBERRY, ORANGE, LIME, LEMON

3 LARGE  pkg of jello for 3 layers  ( using 2 cups boiling water, divide and use 1 cup yogurt in half and 1 cup cold water to other half.)
6 SMALL pkg of jello for the 12 layers- 12 layers are much thinner layers.


12 LAYER
You will need 1 (3 oz) box of jello for each flavor (6)
Staring with the Black Cherry add 1 cup boiling water. Stir til dissolved. Divide in half.
To one half add 1/2 cup cold water. Pour into a 9X13 glass dish. Place in fridge for 15-20 min.
**Make sure your fridge is level or you'll have uneven layers.
To the other half add 1/2 cup vanilla yogurt and pour carefully over clear layer.
Continue  repeating with each flavor ending with the lemon. 

DEBBIE'S MEAT LOAF

INGREDIENTS

1 1/2 -2 lbs lean ground beef
1 large carrott, shredded
1 small onion copped
1 green pepper, seeded and chopped
1/2 cup quick oatmeal
1/4 cup catsup
2 Tlb prepared mustard
salt and pepper
1 Tlb rubbed sage, less if it is ground sage
1 egg

Mix all together til well blended
Press into a 9X9 baking dish
Topping
Take 1/2 cup catsup and 1/4 cup brown sugar and mix together. Spread over meat loaf.
Bake 45 minutes to 1 hour at 350.

COOKIES n' CREAM BROWNIES

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

CHICKEN SALAD

 From www.sisterscafe.blogspot.com

3 c. diced chicken, cooked
1 8oz can pineapple tidbits
1 c. celery, diced small
½ c. chopped almonds
1 c. seedless grapes cut in half

Dressing ingredients:
1 T. olive oil
1 T. vinegar
½ c. mayo
1 tsp salt

Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.

BLUEBERRY LEMON BUNDT CAKE

Batter:

3 c. flour

1/2 tsp. baking soda

1 tsp salt

1 3/4 c. fresh blueberries, clean and de-stemmed

1 c. (2 sticks) unsalted butter, at room temp

2 c. sugar

6 eggs

1 1/2 tsp. lemon extract*

4 tsp. grated lemon rind

1 tbsp. lemon juice

1 c. sour cream

Set oven at 325. Grease and flour a regular sized bundt pan. In a bowl, sift the flour, baking soda, and salt. Set aside. IN another bowl, toss the blueberries with 2 1/2 tsp. of the flour mixture (this help berries not to clump together and distribute better.) In a mixer or with an electric beater, cream the butter on medium speed for 3-4 minutes until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium speed after each. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour. Scrape down bowl often with a spatula. Remove mixer and fold in blueberries. Spoon into bundt pan and smooth with spatula. Bake for 75-80 minutes or until toothpick comes up fairly clean. Set cake on rack to cool for 15 minutes and then invert onto cooling rack, remove pan and allow to cool further. Spread the glaze before completely cooled.

Glaze:

1/3 c. lemon juice

1/3 c. sugar

In small bowl, combine ingredients. Mix well - sugar will not dissolve. Brush over warm cake - tops and sides. Make sure to get sugar AND lemon juice over the cake and enjoy!!

CHICKEN POCKETS withCORN SALSA

:
2 c. diced cooked chicken (you can even use a rotisserie chicken WITHOUT any skin)
6 oz. cream cheese, softened (if you like more, use a bit more)
1/4 c. butter softened
1 4 oz. can diced green chiles
1 Tbsp. chopped green onions
1/8 tsp. chili powder
1/8 tsp. cumin
2 8 oz. cans refrigerated crescent rolls
3 Tbsp. butter, melted
1 c. dry seasoned stuffing, coarsely crushed or bread crumbs
1/2 c. roasted sunflower seeds 

In a large bowl cream together cream cheese, 1/4 c. softened butter, green chiles, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate crescent rolls to form 8 rectangles, pressing seams together. (Note: the rolls are cut into triangles. Press 2 triangles together to make a rectangle. Place 1/2 cup (or whatever fits) of chicken mixture in the middle of each roll and fold over to cover filling. Press edges securely with a fork. Dip each folded roll into melted butter and then carefully roll in stuffing mixed with sunflower seeds. Place on baking sheet and bake for 20 min. at 400 degrees. Top with Blackbean salsa....

1 15 oz. can black beans, drained & rinsed
8 oz. frozen corn
1/4 chopped fresh cilantro
2 T chopped green onions
2 T chopped red onions
1/4 c. fresh lime juice
2 T vegetable oil
1 1/2 tsp. ground cumin
salt and freshly ground pepper
1/4 c. chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.

CROCK POT FAJITA'S

My friend made these and they were so delish. Loved them

1 1/2 lbs. chicken (about 5 chicken breasts)
1 c. chopped onion (2-3 medium onions)
1 green pepper
1 jalapeno pepper (optional)
1/2 c. fresh cilantro
2 cloves garlic
1 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
1/2 tsp. salt
1 can chopped/diced tomatoes

Put all of the above in a slow cooker and allow to cook until the chicken is tender, then shred the chicken. Serve on corn or flour tortillas and add anything you want - salsa, rice, sour cream, guacamole, lettuce, cheese, etc. Good stuff.

ROLO FUDGE

 

40 Rolo candies, cut in half

1 1/2 cup Marshmallow Cream

3 cup milk chocolate chips

1 can (14oz) sweetened condensed milk

1 tsp vanilla extract

2 cup pecans, chopped

In a saucepan over low heat, melt marshmallow cream, milk and chocolate chips. Stir constantly until completely melted and creamy. Stir in vanilla and pecans. Fold in Rolo candy.

Pour into a foil lined 13x9 pan. Refrigerate until cool, cut into squares. Enjoy.

CHOCOLATE CHIP BROWNIES

For the Brownie Layer:

1 1/2 cup sugar

3/4 cup flour

3/4 cup unsweetened cocoa

3 eggs

3/4 cup butter, melted

1 cup chocolate chips (semi-sweet)

For the Cookie Layer:

3/4 cup Butter flavored Crisco

2 Tbsp milk

1 Tbsp vanilla extract

1 1/4 cup brown sugar

1 egg

1 3/4 cup flour

1 tsp salt

3/4 tsp baking soda

1/2 tsp cinnamon

1 1/2 cup semi sweet chocolate morsels

For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13x9 pan that is lined with parchment paper.

For the cookie dough, beat Crisco with brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.

Bake in a 375 degree oven for about 25 minutes. Allow to cool completely. I refrigerate to speed up the process. Enjoy!

LETTUCE WRAPS

 INGREDIENTS

 

2 lb ground turkey

1 medium onion, finely chopped

3 stalks celery, finely chopped

¾ cup hoisin sauce, divided (8oz jar)

¾ cup soy sauce

¼ cup water

3 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp hot chili oil

5 oz can bamboo shoots, drained, finely chopped

8 oz can water chestnuts, drained, finely chopped

14 oz can bean sprouts, drained

¼ cup fresh cilantro, snipped

12 crisp iceberg lettuce leaves

 

Brown ground turkey with chopped onion. Drain off excess liquid. In large Crock-Pot combine cooked  turkey and onion with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.

Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!

 

BBQ CHICKEN SALAD

Ingredients 

 1/2 cup mayonnaise  

4 tablespoons barbecue sauce

2 tablespoons finely chopped onion

1 tablespoon lemon juice

1/4 teaspoon pepper

8 cups torn salad greens

 2 large tomatoes, chopped

1 1/2 pounds boneless skinless chicken breasts, cooked and cubed

10 bacon strips, cooked and crumbled

2 hard-cooked eggs, sliced

Directions
In a small bowl, combine the first five ingredients; mix well. 

Cover and refrigerate until serving. 

Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.