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!

Spring Pasta Salad
Author: 
Serves: 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
  • ½ 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
  • ½ 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.

 

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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”

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Italian Beef and Pepper Pizza

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Italian Beef and Pepper Pizza

Italian Beef and Pepper Pizza

In our last post “we” shared our……..yes we both made an Italian Beef recipe, and since we couldn’t decide which one was better so, we posted them both!


Now, what to do with the left overs………???????? Ahhh………. but of course… pizza!!

We eat pizza…….a lot………I mean like two or three times a week a lot. I have discovered one thing in writing this blog………days I am not making a recipe, I don’t want to cook anything too difficult and I really don’t want to have to clean up the kitchen……ugh!

This is where I will tell you, Tim is a dish washing man!!!! He does dishes all the time, and for that I pledge to him my eternal gratefulness………..I hate to do dishes!!!!

But, the original idea for this pizza came form Tim and the Italian Beef recipe. So, all the credit for the idea goes to my wonderful husband. I must say the pizza is a total winner!

Italian Beef Pizza Slice

A pre-made crust……..I am a huge fan of the Boboli Pizza crust, either thin or original. I use them all the time……..simple, tasty and you can have one on hand for an impromptu pizza night.

We topped the crust with a jarred marinara sauce, but use your own recipe if you wish, same with the pizza crust, you can make your own homemade if you have the time, or the inclination……….the day I made this I had neither…….lol.

Chunks of the juicy Italian beef went on next. Sliced colored peppers, I used red, orange, and yellow, but any color will do………really, I just didn’t have any green ones…….my bad. I can’t believe I just used that term…….I really don’t like it……but it fit. 

Onions came next, then I used the pepperocini peppers from the Italian Beef, onto the pizza too, they were cooked in all that yummy juice and added an bit of spiciness, like a warm, comfy spice not a blazing hot burn your mouth spice.

Covered with sliced provolone cheese and into the oven……….25 minute later………..heaven on a pizza stone! A note on pizza stones, for me Pampered Chef has the best one around. I have had mine for years and it keeps getting better with age. The darker the stone the better it cooks.

It was sooooo good! Tim and I ate half for lunch and the other half for a late night snack. I was just as good the second time around.

So, after you decide whose Italian Beef recipes is better…….wink, wink……..try the Italian Beef and Pepper Pizza with the left overs………it will make your mouth happy!!!

Italian Beef and Pepper Pizza Collage

Italian Beef and Pepper Pizza
Author: 
Serves: 8
 
Ingredients
  • 1 pre-make pizza crust
  • 1 cup marinara sauce
  • 1-1/2 cups Italian Beef
  • ½ each red pepper, yellow peeper, orange pepper , sliced into strips
  • ½ large onion sliced
  • 9-10 Pepperocini peppers
  • 7 slices provolone cheese
Instructions
  1. Preheat oven to 400*.
  2. Place pizza crust on baking stone or cookie sheet. Layer ingredients in order given on crust. Bake for 20-25 minutes or until cheese is beginning to brown.
  3. Remove from oven, slice, enjoy.

 

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