Asian Edamame Salad

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I think I may be in a sugar coma……ugh!! The holidays have gotten the best of me. I actually am craving something good!! Asian Edamame Salad is a refreshing change after this past month.

Asian Edamame Salad

Having been on a sugar frenzy for the past month, my body needs a change. Both Tim and I are ready to get back to better eating habits. More fresh….a lot less sugar! Continue reading “Asian Edamame Salad”

Spring Pasta Salad

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This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!

Spring Pasta Salad

I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!

With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.

Spring Pasta Salad

Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.

The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.

Spring Pasta Salad

Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.

The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.

Spring Pasta Salad

Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!

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Spring Pasta Salad

Spring Pasta Salad

  • Author: Marty Boyd
  • Yield: 10

Ingredients

  • Salad:
  • 1 pound Campanelle or shell pasta, cooked according to package directions, rinsed under cold water , and drained.
  • 1 cup shredded carrots
  • 2 cups cucumber chunks
  • 1/2 each, large red, orange, and yellow peppers, cut into chunks
  • 6 green onions, sliced
  • 2 cups, Kraft Three Cheese Crumbles
  • Dressing:
  • 2 cups Miracle Whip
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1 can sweetened condensed milk

Instructions

  1. In a medium bowl mix all dressing ingredients and set aside.
  2. In a large bowl mix all salad ingredients except cheese. Pour dressing over and mix well. Add cheese crumbles and mix until incorporated.
  3. If desired garnish with chopped parsley.

 

Confetti Corn Dip

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Confetti Corn Dip

I couldn’t resist one more recipe with corn. According to my friends at Selmi’s……the best place to get corn in Northern Illinois……..the season is over on Labor Day……today!!!!!

We had a few ears of corn left and I wanted to make Tim and I a snack. Confetti Corn Dip!

At one point in my life, I worked in a factory…….while this was not the job for me…..it was a learning experience. One thing I learned, there are a lot of women who can make some wonderful awesome food!!!

Confetti Corn Dip 1

Pot Lucks and food were a constant at the factory. Someone was always bringing in food. One of the ladies I worked with, Beth, brought something called corn dip. This was where I wrinkled up my nose……corn with mayo?……..but, after I tried it ……I begged for the recipe and it has been a mainstay in my snack repertoire ever since!

The version that Beth made was canned Mexican corn with sour cream, mayo, and cheese, served with Fritos. It was addictive!!

Continue reading “Confetti Corn Dip”