Pasta Salad

I found this recipe here a few years ago.  I made it for my niece's high school graduation party and it was a big hit.  I just made it again this passt weekend for our Girl's Night Out group wine tasting day lunch.  Again it was a hit.  I adapted the recipe a bit from the original.  It is super easy, but you do need to start it the day before so it can sit overnight.  It is a great party salad because it is not a mayo based pasta salad so it can sit out.  Enjoy!

Antipasto Pasta Salad - Serves 12


1 pound pasta shells (I use bow tie)
1/4 pound salami, chopped
1/2 pound Asiago cheese, diced
1 (6 oz) can black olives, drained and chopped
1 red bell pepper, diced
1 orange bell pepper, diced
2 tomatoes, seeds removed, chopped
1 (.7 oz) package of dry italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tbsp. dried oregano
1 tbsp. dried parsley
1 tbsp. grated Parmesan cheese
salt and pepper to taste

1.  Cook the pasta until al dente.  Drain, and cool under cold water.

2.  In a large bowl, combine the pasta, salami, Asiago cheese, black olives, bell peppers and tomatoes.  Stir in envelope of dressing mix.  Cover and refrigerate overnight.  (the original recipe says you can refrigerate for an hour, but I have never done that).

3.  To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.  Taste the dressing to make sure the flavor is right; I have added more balsamic so it is not too olive oily.  Pour over pasta mixture, stir to coat well.

Ranch Quesadillas

Here is a quick and tasty dinner idea.  Lizard and I were watching food tv and Melissa d’Arabian’s Ten Dollar Dinners (Lizard loves to cook and this lady has great, easy ideas!).  A commercial of sorts came on with D’Arabian featuring Hidden Valley Ranch salad dressing ideas.  Lizard and I saw this and both thought yum.  And we tried it a few days later and yum is right!

Ranch Quesadillas

Flour or corn tortillas

Grated cheese of choice

Ranch salad dressing

Cooked chicken, diced

Veggies diced/grated (spinach, zucchini, corn, carrots… whatever you have on hand)

Mix the ranch dressing with the grated cheese being careful not to add too much dressing.  Spread some of the cheese mixture on a tortilla.  Add chicken and veggies.  Top with another tortilla.  Brown in skillet, flipping once, until cheese is melted and veggies and chicken are heated through.  Remove from pan and cut into wedges.  Yum!

School Fuel - Yum!

A friend of mine who's son is on a gluten free diet shared this recipe with me.  Yummy!!  Even if you do not have to be on gluten free diet (which we are for Lizard's tummy issues) these are worth making. 
Chex School Fuel (Gluten Free)
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
4 cups Corn Chex cereal
4 cups Rice Chex cereal
1/4 cup semisweet chocolate chips
I used a combo of Chex Cinnamon cereal and Chex Honey Nut cereal.  My friend adds in Chex Chocolate cereal too!

Cover a cookie sheet with max paper.  In large microwavable bowl, microwave brown sugar, butter and corn syrup uncovered for High for 1-2 minutes, stirring after 1 minute, until melted and smooth.  Sir in baking soda until dissolved.  Stir in cereal.

Microwave on High 3 minutes, stirring each minute  Spread on cookie sheet to cool, about 10 minutes.  Break into bite-size pieces.

In microwaveable bowl, microwave chocolate chips uncovered on High about 1.5 minutes or until chocolate can be stirred smooth.  Drizzle chocolate over snack.  Refrigerate about 30 minutes or until chocolate is set.  Store in airtight container.

Creamy Lemon Crumb Bars

I found this recipe here.  I just made these last night for my monthly Girl's Night Out.  They were wonderful - very refreshing and very easy to make.  It would make a great Easter dessert.  Enjoy.  Yummmmm!

Homemade Sloppy Joe

Sloppy Joe's

16 ounces ground beef
2-3 stalks celery, chopped (I usually leave this out-can't stand cooked celery!)
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup BBQ sauce (use your favorite)
1 tblsp. firmly packed brown sugar
1 tsp. dry mustard (I never seem to have this so I just squirt in some yellow mustard)
salt and pepper
1 tblsp. Worcestershire suace
1 tblsp. vinegar

1.  In a large skillet, brown beef, celery and onion and drain fat.
2.  Stir in remaining ingredients, simmer covered for 15-20 minutes, stirring occasionally.
3.  If looks too "loose", leave the cover off and let moisture evaporate.
4.  Cook until it's the consistency you like for serving on buns.

This is super easy - I usually double and put some in the freezer.  It is great with some french fries and with cole slaw (put it on the bun with the Joe).  Yum!