7 Layer Salad

4 cups shredded lettuce
sliced cucumbers
1 red onion, sliced
hard boiled eggs, sliced
tomatoes, sliced
frozen peas
2 cups grated cheddar cheese, divided
2 cups mayo
2 Tablespoons sugar
4-8 slices crisply cooked bacon, crumbled

Layer first 6 ingredients in a large glass bowl.

Mix together mayo and sugar and pour on top of salad mixture. (Do not mix, just allow to set on top of the salad.)

Sprinkle with a handful of cheese and the bacon crumbles.

Cover with plastic wrap and chill overnight.

{This photo is before I added the dressing and the bacon crumbles.}

Pannekoeken

2 Tablespoons butter, melted
2 large eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
1 cup peeled apple, thinly sliced

Heat oven to 400 degrees. Brush melted butter in a 9 inch pie plate. Sprinkle brown sugar and cinnamon evenly over melted butter in pie plate. Arrange 1 cup of thinly sliced apple over brown sugar.

Beat eggs slightly in medium bowl with a wire whisk. Mix in flour, milk and salt just until mixed (do not over mix). Pour batter over apple slices.

Bake 30-35 minutes. Immediately loosen edge of pancake and turn onto serving plate.

{I make 2 of these for our family.}

Fish Tacos

Ingredients:

1 pound tilapia or mahi mahi

For the marinade:
1/4 cup olive oil
2 Tablespoons white vinegar
2 teaspoons lime zest
2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon Old Bay Seasoning
1/2 teaspoon pepper
1 teaspoon hot pepper sauce

For the chipotle lime dressing:
8 ounces sour cream (I used light sour cream)
1 Tablespoon adobe sauce from chipotle peppers
2 Tablespoons lime juice
2 teaspoons lime zest
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon Old Bay
salt and pepper

The toppings:
tortillas
tomatoes
cilantro
package of cabbage for coleslaw (no dressing on it)
lime wedges
avocados

Directions:
Whisk together all of the marinade ingredients. Place the fish in a dish and pour marinade over. Cover and refrigerate for 20-30 minutes.
Mix together all of the dressing ingredients. Cover and refrigerate.
Heat grill and lightly oil grate. Remove fish from marinade. Grill fish until pieces flake - about 8-10 minutes. Remove fish and heat tortillas on grill.
Assemble tacos with fish pieces, desired toppings, and drizzle with the chipotle lime dressing.

So good!!