| Ingredients | Quantity |
|---|---|
| buttermilk | ¾ cup |
| mayonnaise | ½ cup |
| minced shallot | ¼ cup |
| chopped fresh dill | 3 tbs |
| lemon juice | 1 tbs |
| salt | ½ teaspoon |
| Bibb lettuce | 1 head, leaves separated |
| cooked bacon | 8 ounces, cut into pieces |
| avocado | 1 whole, cut into pieces |
| hard-boiled eggs | 3 whole, quartered and halved |
| smoked salmon | 1 (3 ounce) package |
| ground black pepper | a pinch |
Step 1: Whisk buttermilk, mayonnaise, shallot, dill, lemon juice, and salt together in a bowl until dressing is smooth; refrigerate.
Step 2: Mix lettuce, bacon, avocado, eggs, and salmon together in a bowl. Add dressing and toss until coated; season with black pepper.
Source: Allrecipes
| Ingredients | Quantity |
|---|---|
| ranch dressing | ½ cup |
| reduced-fat sour cream | ¼ cup |
| packet taco seasoning mix | 1 (1 ounce), divided |
| mild chunky salsa | 1 tablespoon |
| shredded rotisserie chicken | 2 cups |
| corn tortillas | 8 (6 inch) |
| shredded lettuce | add to your hearts desire |
| tomato | 1, chopped |
| green onions | 4, sliced |
| sliced black olives | 1 (4 ounce) can |
| avocado | 1, peeled, pitted and diced (Optional) |
| shredded Colby-Monterey Jack cheese | 1 Cup |
Step 1: Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
Step 2: Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
Step 3: Warm tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.
Source: Allrecipes
| Ingredients | Quantity |
|---|---|
| white sugar | 1 cup |
| butter | ½ cup, softened |
| eggs | 4 |
| chocolate syrup | 1 ½ cups |
| all-purpose flour | 1 cup |
| confectioners' sugar | 2 cups |
| butter | ½ cup, softened |
| creme de menthe liqueur | 2 tablespoons |
| butter | 6 tablespoons |
| semisweet chocolate chips | 1 cup |
Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Step 2: In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
Step 3: Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
Step 4: In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
Step 5: In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.
Source: Allrecipes