Creamy Coleslaw

I love making salads. The idea of having something in the refrigerator that I can pull out and serve with just about any main dish, excites me. Congealed salads, fruit salads, vegetable salads, it doesn’t much matter to me. I just think they complete the meal.

Salads were my Mama’s forte. I believe I mentioned in one of my previous posts that she used to work in the deli when we still had a Furr’s Family Center here in Lubbock and that’s where she learned to make salads. One of my families favorites is her “Lime Delight.” It’s sweet and tart and creamy and delicious. YUM. I’ll be sharing the recipe closer to the holidays, cause that’s when we make it. However, Mama rarely if ever made coleslaw. I guess it wasn’t one of her favorites.  
When I was married to my son’s father I found this Creamy Coleslaw recipe in the Better Homes and Gardens Cookbook that we received as a wedding gift. I served it with fried Catfish and Baked Beanie Wienies and Barbeque. Then when I didn’t cook much for a whole lot of years for various reasons, I sort of forgot about that recipe. But the Cowboy, He loves coleslaw. Thanks to the internet and I am now able to make this wonderful coleslaw for him.
It’s a pretty basic recipe but I’ve had dreams of adding apples,pecans and celery or maybe some drained, crushed pineapple and marshmallows to it and changing it up a bit. For now, Here’s How I Made It:

The Ingredients

Gather the ingredients.

The dressing

In a small bowl, mix together the mayonnaise, vinegar, sugar, celery seed, salt and pepper.

Mix it up

If you have time (or a food processor) you can chop your own green and red cabbage and grate your own carrots.
I have the time but I have things I’d rather do than chop cabbage and grate carrots. So, I opt for convenience and use the bag of Coleslaw Mix. I will tell you I prefer Dole brand. I used an off brand I found at WalMart and it was not chopped fine enough to suit me. So, I go for the Dole that I find at my Market Street. The limits of my frugality go only so far. 🙂 Just open the bag and toss it in a bowl. Pour the dressing over it and mix it up. Refrigerate for 2-24 hours. Then serve.

creamy coleslaw

NOTES Makes 6 side dish sized servings

SOURCE: Better Homes and Gardens 

Free Printable Recipe Card – Just click on the card it will open in a new window and you can save it to your computer or print it. 


recipe card


Guacamole My Way

Note to self. Don’t forget to paste the content you started to paste before you go and copy something else!

That will make sense to some of you. To those of you that it doesn’t make sense to, RUN!, QUICK! before you start a blog or something and become consumed by it. LOL. I’m only joking. I love my blog, it’s my baby. But it does take quite a bit of my time these days. Which is a good thing because it gives me something to do in my spare time, *cough*   well spare time would be an exaggeration, but let’s suffice it to say, my blog keeps me busy.

Moving right along, in my best Paul Harvey voice, and this is the rest of the story.

I was doing some housekeeping on my blog and decided to separate my Oven Baked Chicken Fajitas post from my Guacamole My Way post, because after all some people might like their Oven Baked Chicken Fajitas without guacamole or their Guacamole My Way with something else like say Crock-Pot Chicken Tacos or just a bowl of tortilla chips.

I fixed up the OBCF post and got it looking the way I wanted it. Then I copied the text for the GMW and deleted it from the OBCF post and meanwhile back at the ranch, those pesky little mind bunnies (I inherited from my daughter Aimee) came hopping in and I went and copied something else…OOPS.

So here I sit in front of this computer screen retyping the recipe, but that’s ok it gave me a story to go along with this recipe. It’s a God thing. He lets me make mistakes so I’ll learn something and so he has something to laugh at. I know he’s up in heaven laughing at me right now. He’s jabbing the angels with his elbow and sayin’ “Look at that silly woman.” “She’s done it again” He gets a lot of laughter at my expense. But that’s ok. He made me just the way I am. I am a work in progress and I’m so grateful that he’s not finished with me yet.
Now, back to that recipe. This guacamole is creamy and a little tangy with just the right amount of garlic to make it pop. Feel free to use this recipe as a base to make some Guacamole Your Way. It is after all your guacamole!

Here’s how I made it.

Guacamole Ingredients

Gather the Ingredients.

pitted and peeled avocados

Place the pitted and peeled avocados in a medium bowl.

Coarsely mash the avocados with a fork.

Coarsely mash the avocados with a fork.

Add in onion, tomato, lemon juice, salt & pepper and garlic powder. Stir to combine.

Add in onion, tomato, lemon juice, salt & pepper and garlic powder. Stir to combine.

This is how it turned out. Isn’t it pretty?

Guacamole My Way

Yummy delicious guacamole. Enjoy!

I hope you’ve enjoyed your time with me today and that you’ll stop by again soon.




2-3 avocados, peeled and seeded
1/4-1/2 C. onion, chopped
1/2 C. tomato, diced
juice of 1/2 lemon, more or less to taste – I squeeze the lemon and then use a paring knife to cut some of the pulp off the edges and throw that in too. That’s just how I roll.
1/4 tsp. garlic powder, more or less to taste
1/4 tsp. salt, more or less to taste
1/8-1/4 tsp. black pepper


In a medium sized mixing bowl, coarsely mash the avocados. Add the onion, tomato, lemon juice, garlic powder, salt and pepper. Stir to combine. Taste and adjust the seasonings according to your taste. Serve with crisp, tortilla chips.
*To store guacamole: place a piece of plastic wrap directly on the surface of the guacamole and refrigerate.


This is a M2G Original Recipe. 🙂

Oven Baked Chicken Fajitas

One Friday night a month the Cowboy and I have a date night. We go out 2-steppin’ with his son and daughter in law to a Western Swing band called Jody Nix and The Texas Cowboys. Last Friday was the night and while I was gettin’ all gussied up I had this delicious dish in the oven and some yummy Guacamole My Way was gettin’ all happy in the Fridgidaire for our supper.

Here’s how I did it:

Ingredients for Oven Baked Chicken Fajitas

Gather the ingredients.

In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over chicken; toss to coat. Put in the refrigerator to marinate 30 minutes to overnight.

When ready to bake, preheat oven to 400* and spray a 13X9 casserole dish with non-stick cooking spray.

Chicken marinated in the seasonings

Place the marinated chicken in the greased 13X9 casserole.

tomatoes and chicken

Add in the diced tomatoes & green chilies.

Chicken, tomatoes, and peppers

Place the peppers on top of the chicken and tomatoes.

chicken, peppers and onions

Layer the onions over the bell peppers.

chicken, tomatoes, peppers and onions

Toss everything around with some tongs to combine.

Bake, uncovered, at 400° for 20-25 minutes.

Oven Baked Chicken Fajitas
The chicken is fork tender and the veggies are still a little crisp. Warm up some flour tortillas and grab the toppings of your choice and supper’s on.

This Post is Linked to Brandie’s Weekly WEEKEND POTLUCK Linky Party!



1 lb. boneless skinless chicken breasts, cut into thin strips
2 T. vegetable oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 teaspoon salt
1 (10-1/2 oz.) can diced tomatoes and green chilies, undrained
2 medium onions, cut into thin strips-We like lots of onion
2 medium green peppers, cut into thin strips
12 flour tortillas (6 inches), warmed
Toppings such as: grated cheese, sour cream, and guacamole-if desired.


Prepare a 13X9 baking dish with cooking spray, Place the chicken strips in a gallon sized zippered bag.
In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over
chicken; toss to coat. Put in the refrigerator to marinate 30 min. to overnight.
When ready to bake, place marinated chicken strips in the greased baking dish. Add tomatoes with green chilies, onion and bell peppers to the dish and stir to combine. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Serve on tortillas; with desired toppings.
Yield: 6 servings.

Source: Recipe adapted from a recipe I found on Facebook. This one I found at Life in the Lofthouse fits what I have written in my notes the best.

Tuna Salad My Way

Yesterday amidst averting the crisis with the rice pudding I was making, I prepared this relatively simple Tuna Salad for our supper. I’ve been mixing one version or another of this little salad since before I realized tuna WAS a fish and I could open a can. (that’s been a really long time!) I just watched Mama and Bigmama and numerous Aunts and cousins over the years and this is the way I like tuna salad.

The Ingredients

The Ingredients

First I would like to mention that if anything worried me about making this salad it was the boiled eggs. Recently, boiling eggs has not been my strong suit. I have no idea if having moved back to The South Plains and being in the higher altitude and drier climate is the problem, but it was really bothering me. I think I have figured out that I hadn’t been letting them get completely done before I tried peeling them. The whites would just crumble and look all ugly and the insides were never quite done (more soft boiled than hard boiled) even though I followed the same procedure I’d used a million times before. I had all but given up on making deviled eggs ever again! But, I wanted eggs in my tuna salad so, I put 2 eggs in a pan of cold water and brought it to a boil over high heat. I let it boil for a minute or two before I took it off the heat and covered the pan and let it sit for at least 21 minutes. I think I actually let them sit about 30 minutes, in the hopes that this would remedy the problem. Whatever the case, cooking them longer seems to have done the trick. I was able to peel the eggs easily and they were cooked through. Hallelujah!

Now, back to the rest of the salad. I opened the package of tuna and put it in a bowl. I had never tried these packages of tuna until I met the Cowboy. He brought them along when he came over one day and the rest is history. I prefer them because I don’t have to mess with draining those little cans and I actually get 11 oz. of tuna and not 7 oz. of tuna and 1/2 a cup of water or oil, ewww! I haven’t actually compared prices, but so long as I can afford it, that’s what I’ll buy.
The Tuna

The Tuna

Then I added in the onion, pickle, and pickle relish.
The onions, pickle and pickle relish join the party.

The onions, pickle and pickle relish join the party.

I stirred it until everything was happy.
Everybody's Happy

Everybody’s Happy

I added the mayonnaise, mustard and salt and pepper.
The Condiments!

The Condiments!

I stirred it all up and then added the chopped eggs.
Yay I CAN boil eggs!

Yay! I CAN boil eggs!

Then I mixed everything one more time and tasted it to make sure the seasonings were just right.
Tuna Salad My Way!

Tuna Salad My Way!

We like it on toasted 12 Grain or Whole Wheat bread with potato chips. That’s what’s for Supper again tonight. I almost always make enough for Supper one night and then leftovers the next night. I hope you’ll use my way as a guideline and make your own Tuna Salad soon. See y’all later. 🙂

Tuna Salad My Way

1 (11 oz.) pouch Starkist Chunk Light Tuna
1/2 C. onion, chopped fine
1 medium-sized dill pickle, chopped fine
2 T. sweet pickle relish
2 hard boiled eggs, diced
1/2 C. mayonnaise
1 T. grainy brown mustard
1/2 tsp. salt
1/8 tsp. pepper

Place tuna in a medium-sized mixing bowl. Stir in onion, pickle, pickle relish. Add mayonnaise, mustard, salt and pepper. Fold in eggs. Serve immediately or cover refrigerate until ready to serve. Serve on toast or crackers.

Source: This is a Mammy2Grammy original recipe. 🙂