Olive Garden Salad Dressing ■1/2 C. mayonnaise, ■1/3 C. white vinegar, ■1 tsp. vegetable oil, ■2 Tbsp. corn syrup, ■2 Tbsp. Parmesan cheese, ■2 Tbsp. Romano cheese, ■1/4 tsp. garlic salt, ■1/2 tsp. Italian seasoning, ■1/2 tsp. parsley flakes, ■1 Tbsp. lemon juice, Toss all ingredients with fresh tomatoes, Vidalia onions, black olives, croutons, pickled Pepperoncini and freshly grated Parmesan cheese to give you a true Olive Garden restaurant experience.
frozen blueberry yogurt sticks
4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 T sour cream 2 T butter dip chicken in milk, roll in cheese, coat with crakcer crumbs. Spray pan, lay in chicken, sprinkle w/parsley. Bake 350 35 min w/foil cover. Remover cover bake 10 more minutes.
Buttermilk-Blueberry Breakfast Cake. Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons + 1 tablespoon sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk
Mint Chocolate Popsicles