Firehouse Salad

I was introduced to this yummy salad by one of our neighbors. My friend Heather shares some amazing recipes and here is another. Her husband actually made this one night while we were over grilling steaks and as I watched him make it, I was like....what the heck are you making?!?! It was not overly appealing and the ingredients were something I probably would not have put together...ever. He explained to me that what he was making is called a Firehouse Salad. One night, a group of firemen at the fire station ran out of meal ideas and didn't feel like going to the store, so they grabbed what food was in the firehouse and started putting them together...and that is how the Firehouse Salad came into existence. So don't be turned away but the ingredients...my friend told me to try a bite once he finished making it. Oh WOW is all I have to say! It was SO good and so different. I was very shocked!

Now, this salad is not an overly healthy one nor would I ever eat it with my lunch. This type of salad pairs really well with burgers or steak or BBQ. It is a Gluten free salad, though. If I didn't share this, I feel I would be withholding a recipe worth repeating and I can't do that. It's definitely worth repeating.

We make this salad on holidays and everyone we have introduced it to loves it. Enjoy!

Ingredients

• 1 head Iceberg Lettuce
• 1/2 block of Sharp Cheddar Cheese
• 1 can of Ranch Style Beans
• 1/4 cup Catalina Dressing
• 1 bag Fritos Lays Corn Chips

Directions

• Cut the head of iceberg lettuce into bite size pieces and thoroughly wash. I use a salad spinner to ensure the lettuce is dry. Move washed lettuce to a big mixing bow.
• Take 1/2 block of Sharp Cheddar Cheese and shred it with a cheese grater or a food processer. Add to the mixing bowl with the lettuce.
• Take the can of Ranch Style Beans and pour on top of the cheese and lettuce. Do not drain the beans...you want the juice in the salad.
• Take about 1/4 cup of Catalina dressing and pour into the mixing bowl and start to toss the salad. Feel free to add more Catalina Dressing if you like more dressing in your salad.
• Take the bag of Frito Lays Corn Chips and add to the salad.

• Mix well and serve.

Recipe source: inspired by: Heather

Shredded French Dip Sandwiches

My neighbor, Heather, introduced me to these sandwiches. She and her husband invited us over for dinner so we could get to know our new neighbors and she served these French Dip Sandwiches for dinner. Oh my goodness…they were so far past amazing that I begged her for this recipe. She was happy to share and 7 years later, we are still good friends! She loves to cook and has shared so many recipes with me that have become family favorites!

I make these a lot for family that come in from out of town because they feed up 6 to 8 people. Here’s a secret about how to make the meat tender. Cook the meat in the slow cooker on low for at least 8 hours. I typically let mine continue to cook for about  9 or 10 hours. You cant really overcook roast. I took these to work this past week for a pot luck and I woke up at 2 AM to start the crock pot! I wanted these to be tender!

Ok, so these are not gluten free. Sorry – they just aren’t and I haven’t found a gluten free substitute for beef consomme or french onion soup. But seriously – this one is so good, I counldn’t NOT post it. That would not have been fair to not share this one because it is definitely worth repeating! Enjoy!

Ingredients

• 1 3lbs beef chuck roast
• 1 10.5 ounce can beef consomme
• 1 teaspoon of bouillon granules or 1 beef bouillon cube
• 1 10.5 ounce can french onion soup
• 1 10.5 ounce can beef broth
• 8-10 french rolls

Directions

• Halve roast and place in a slow cooker.
• Combine all ingredients except for the rolls and pour over roast.
• Cover and cook on low for 8 to 10 hours.
• Ensure the meat is tender.
• Remove meat and shred with two forks.
• Serve on rolls. Slim the fat from the cooking juices and serve as an au jus dipping sauce.

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Recipe source: inspired by Heather Huberich

Hawaiian Banana Flip Dip

This is by far one of my favorite dessert recipes. My dad has been making this ever since I was a little girl and I still love it today! We always called this one, "Banana Flip Dip" but my dad recently told me it's a Hawaiian dessert so we have started calling it "Hawaiian Banana Flip Dip! I have no idea where he got this recipe. He probably came up with it on his own, since that's what he tends to do!

This one can be made gluten free ONLY if you use gluten free graham crackers.

If you are making this dish, be aware that it must chill for at least 6 hours for all the ingredients to set and become firm. It will be runny and not taste great if it doesn't sit. I always let mine sit and chill in the refrigerator overnight.

This one is a GREAT summer dish! Nice and cool and refreshing! You can decorate this dish however you want. I put fresh mint leaves from the garden on this one, but you could very easily make this one look like an American Flag for a 4th of July Celebration. All you would need to do is add blueberries and strawberries!

Enjoy!

Ingredients

• 2 cups of graham cracker crumbs (if you are gluten free, use a gluten free graham cracker)
• 2 sticks of butter, softened to liquid
• 2 cups powdered sugar
• 2 egg whites
• 2 cans crushed pineapple (drained)
• 6 bananas
• 1 medium container of Cool Whip
• 1 small package pecan chips

Garnish with maraschino cherries

Directions

• Mix 1 stick of butter and graham cracker crumbs together.
• Pour into a 9x13 pyrex dish, spread evenly and compact firmly to form the bottom layer.
• Next, mix the powdered sugar, egg whites, and 1 stick of butter together.
• Mix on high speed for 10 minutes.
• Pour mixture evenly on top of crust.
• Slice bananas by 1/4" slices.
• Place slices on top of mixture close together so they cover the entire dessert.
• Spread pineapple evenly on top of bananas.
• Top with cool whip and sprinkle pecan pieces on top of cool whip.
• Put 6 Maraschino cherries op top.
• Chill for at least 6 hours before serving.