Grandpa's Crispy, Crunchy Salad

1 Head of cauliflower cut into little pieces
1 Spear of broccoli (or two depending on your taste) cut or broken into little florets
1 cup grated Parmesan cheese
1 pound crisp bacon crumbled
6 oz dried cranberries
6 oz slivered almonds
1 or two crispy apples diced in small pieces
(at this point, you can add, subtract, anything you like, maybe diced chicken or turkey, etc.)
toss together

dressing:
1 cup mayo or miracle whip light
1/2 cup sugar
2 T vinegar

Add dressing to veggies, bacon etc., one hour before serving.

Happy Birthday Mom

Happy birthday to one of the coolest grandma's out there. We love you!

Fiesta Stuffed Chicken

6 boneless, skinless chicken breasts
1 (7-ounce) can chopped green chiles, drained
8 slices Monterey Jack cheese
1 cup bread crumbs
½ cup grated Parmesan cheese
2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.

Crockpot Butterscotch Pudding Cake

Cake:
1 c. flour
1 package (3 0z) cook and serve butterscotch pudding mix
1/4 c. sugar
2 t. baking powder
1/4 t. salt
3/4 c. milk
2 T. oil
1 T. vanilla
1/2 c. butterscotch chips

Topping*:
3 T. butterscotch sauce
1/2 c. sugar
1 1/3 c. boiling water.

Coat crockpot bowl with nonstick cooking spray.

In medium sized bowl, whisk together flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into crockpot bowl.

In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 c. boiling water and stir until smooth. Pour over batter in crockpot.

Cover and cook on high for about 2 1/2 hours** or until cake is puffed and top layer is set. Let cool for 30 minutes before serving.

*I haven't made the topping--just the cake so I can't vouch for how it tastes.
**It didn't take 2 1/2 hours for my cake to cook. It was a little more than 90 minutes. I would start checking around 90 minutes and go from there.

We served the cake with vanilla ice cream. So good.