Pasta Salad

This recipe is super simple, but I wanted to post it to let everyone know that it is possible to make pasta salad.....without it being from a box :) Add in plenty of fresh vegetables and it makes for a pretty healthy side dish. Subsitute whole wheat rotini pasta noodles (which is usually how I make it) and it gets even better. Usually when I make this dish, I get comments like, "Oh, you put ____ (fill in random vegetable here) in this????!!! Wow, I never would have thought to do that!" Plus, this dish is an awesome "snacking dish"....meaning.....my husband loves to snack and this is a dish I don't mind him chowing down on.




Pasta Salad
1 box Rotini pasta (tri-colored or whole wheat)
1 bottle Zesty Italian dressing (the amount is according to taste....don't just dump!)



Any fresh vegetables you have on hand, chopped. Some of our favorites are:

tomatoes
cucumbers
celery
onion (any kind)
olives (black or green)
red, green, orange or yellow peppers
mushrooms
broccoli
cauliflower
carrots


Also delicious to add:
parmesan cheese
cheddar, mozzerella or swiss cheese, cut into chunks
cubed ham
deli meat (turkey, ham, etc cut into squares)
pepperoni





Cook pasta according to package directions until al dente/firm. You don't want the pasta to be too soft! Drain and rinse pasta under cool water. Drizzle olive oil over the pasta and mix. The oil keeps the pasta from sticking and I highly reccommend using it. Set past aside to cool completely while chopping the vegetables. Mix pasta and vegetables together in large bowl and add dressing according to taste. Enjoy!


Photo Source here

Toffee Fruit Dip

This recipe goes out to Auntie Meg. She said the taste reminded her of a maple doughnut. Can it get any better??? Seriously?!! I don't think so. So, I'll add a picture the next time I make it because Auntie Meg and Mason ate it all. :)


4 oz cream cheese
1/4 C brown sugar (not packed)
1 tsp vanilla
about 1/4 C toffee chunks

Mix cream cheese, brown sugar and vanilla until smooth. Add toffee chunks just before serving.


*I suggest mixing in advance so the sugar has a chance to dissolve. Make sure to not add the toffee until you are ready to serve it because it will go soggy.

Recipe Source:  Linda N.
Photo Source here

Creamy Chicken & Noodles

My husband said this recipe tastes like, "a pot pie without the crust." He is right. It was pretty good, easy and still had veggies in it. Even my baby ate it...which is really saying something. :) I'm including this in the 30 minute meals column because it takes about 30 minutes to assemble, but then the crock pot does the rest for you.


Creamy Chicken & Noodles
Better Homes and Gardens New Cook Book



2 C sliced carrots (4 medium)
1 1/2 C chopped onion (1 medium)
1 C sliced celery (2 stalks)
2 TBS snipped fresh parsley (I just used 1 TBS dried)
1 bay leaf
3 medium chicken legs, 2 lbs (I used 3 boneless skinless chicken breasts)
2 10 oz cans cream of chicken soup
1/2 C water
1 tsp dried thyme, crushed
1/4 tsp black pepper
10 oz dried wide noodles (about 5 C)-I used egg noodles
1 C frozen peas
salt (optional)
black pepper (optional)


1. In a 4 qt crocker cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables.




2. In a bowl, stir together soup, water, thyme, and the pepper. Pour over chicken and vegetables.




3. Cover and cook on low-heat setting for 8-9 hours. Shread chicken. Remove and discard bay leaf.




4. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Photo Source: Craft-O-Maniac

Chocolate Cream Cheese Frosting

I promise I do eat more than just junk at my house.....but I'm realizing I post A LOT of treats on here haha. Anyway, Activity Days rolled around and this is what I brought for the treat. I didn't say anything about the frosting, but one girl said, "This frosting is SO good." It made me happy :) Also, I am always looking for frosting recipes that don't call for shortening since I don't keep it on hand at my house.


Chocolate Cream Cheese Frosting

Better Homes and Gardens New Cook Book

Start to finish: 20 minutes

Makes: about 3 2/3 cups

1 8 oz package cream cheese, softened

1/2 C butter or margarine, softened

2 tsp vanilla

5 1/4 C-5 3/4 C powdered sugar (I think 4-4 1/2 C is plenty)

1/2 C unsweetened cocoa powder

Beat cream cheese, butter, cocoa and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8-9 inch layers. (Halve the recipe to frost a 13x9x2-inch cake or 24 cupcakes). Cover and store frosted cake in the refridgerator.

*For regular Cream cheese frosting, leave out cocoa and add an additional 1/2 C powdered sugar.

No Bake Cookies

No Bake Cookies are so good for lots of reasons. 1-chocolate 2-peanut butter 3-oatmeal 4-no baking...need I say more?? They are full of sugar, but so good. I remember making these cookies in Jr. High home ec class....and we totally messed them up. Anyway, don't cut the sugar of else they won't really set up-trust me, I've tried. :) Enjoy!

No Bake Cookies

2 C sugar
1/2 C butter

1/2 C milk

1/4 C cocoa

1/2 C peanut butter

1 tsp vanilla

3 C quick rolled oats

Combine sugar, butter, milk and cocoa in a sauce pan. Bring to a complete, rolling boil and boil for at least one minute. Remove from heat and then add peanut butter, vanilla and rolled oats. Stir until well-mixed. Drop onto waxed paper and let cool. Can place cookies onto a cookie sheet and place in refridgerater to speed up the cooling process.

*Tip: If you don't measure the ingredients EXACTLY, especially the sugar, they won't set up well. Also, if you don't let the mixture boil long or hot enough, it won't set up. Make sure you do these two things to get a good, solid cookie at the end!

Photo Source: here

Frog Eye Salad/Hawaiian Salad

About a week ago, I was having a sugar craving. I turned to my husband and asked him what I should make. This salad was his reply. I have good memories of my Grandma Diane making this for me every summer when I would go swimming out at their pool. It is super sweet, but is good for big parties or potlucks. Yum!

Frog Eye Salad

INGREDIENTS:

1 C sugar
2 TBS flour
½ tsp salt
1 ¾ C pineapple juice
2 eggs, beaten
1 TBS lemon juice
1 package (16 oz) Acini de pepe pasta
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained (reserve juice)
1 can (20 oz) crushed pineapple, drained
1 carton (9 oz) Cool Whip

DIRECTIONS:

1. Combine sugar, flour and ½ tsp salt.

2. Gradually stir in pineapple juice and eggs.

3. Cook over moderate heat, stirring until thickened.

4. Add lemon juice. Cool mixture to room temperature.

5. Boil pasta in salted, oiled water. Cook until done and drain. Rinse with water, drain again and cool to room temperature.

6. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

7. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container.


**TIP**Make salad the day before planning to serve because it needs suffient time to set up. Otherwise, it will be runny.



*Salad may be refrigerated for as long as a week in airtight container. It may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Photo Source: All Recipes

Potato Salad

Do your best to make this at least a few hours a head of time and let it chill in the fridge. 

Potato Salad
INGREDIENTS:
5 potatos
4 eggs, boiled and chopped
¼ C onion
½ C relish
celery (1 stalk is sufficient)

Dressing:
1 C mayonnaise
1 tsp mustard
2 TBS sugar
¼ C milk
1 tsp salt
few turns of freshly ground pepper
DIRECTIONS:

1. Mix ingredients for dressing. Refrigerate.

2. Peel (optional) and cut potatoes into small bite-sized pieces. Boil until tender.

3. Mix all other ingredients together in a large bowl.

4. When potatoes are cooked, drain and put them into the large bowl and mix.

5. Add dressing and refrigerate. Best when given at least a few hours to chill and set up.

Photo Source: Please Your Man In The Kitchen....Yes, that is really the name of the website.....