Teresa’s Pasta Salad

This is a simple pasta salad recipe that is a favorite at our scrapbook weekends.  Thank you to my good friend Teresa for sharing the recipe.

Teresa’s Pasta Salad

Ingredients:

1 pkg Tri color pasta

1 can of olives, drained

1 bag of mini pepperonis

1 8 oz bag of co jack cheese cubes

Zesty Italian dressing

Directions:

Cook pasta according to directions on the package.  Drain and rinse pasta.  Add olives, pepperonis and cheese cubes.  Pour Italian dressing over the pasta salad to desired consistency/moistness.  Chill several hours before serving.

Click here to print this recipe.

I love a good pasta salad during the dog days of summer.  This creamy pasta salad with bites of fresh basil will cool you off and feel you up.  I served this recently with BLT sandwiches.  Delish!

Summer Pasta Salad

recipe by Allrecipes

Ingredients

• 1 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 1/2 tablespoons chopped fresh basil
• 2 cups rotini pasta
• 1 cup chopped tomatoes
• 1/2 cup chopped yellow bell pepper
• 1/2 cup sliced black olives

Directions

1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours or overnight. Stir gently before serving.

Enjoy!

Cool Veggie Pizza

Recipe by Pampered Chef

Did you know that I used to be a pampered chef consultant?  It was right after I married Josh and before we had kids.  I really enjoyed all their products.  There are a few of their recipes that I still use to this day. This cool veggie pizza may not sound appealing at first but I encourage you to give it a try.  Most people love it.  If there is something that doesn’t appeal to you, substitute it or remove it. 

Cool Veggie Pizza

Ingredients:

• 8 oz. package refrigerated crescent rolls
• 8 oz. cream cheese, softened
• 1 Tbsp. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. Dill Seasoning
• Salt & Black Pepper to taste
• 2 cups assorted fresh vegetables (broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, yellow summer squash)

Instructions:
Preheat oven to 350 degrees.
Unroll crescent dough on a cookie sheet.  Press seams to seal. Bake 12-15 minutes or until light golden brown. Cool completely.
To prepare vegetables, coarsely chop broccoli or cauliflower. Slice cucumber, bell pepper, tomato or green onions, then dice into smaller pieces. Slice mushrooms. Grate carrot. Crinkle cut zucchini or yellow squash.
In a bowl, combine cream cheese, mayonnaise, pressed garlic and dill. Season with salt & pepper; mix well. Spread over cooled crust.
Sprinkle vegetables over cream cheese. Cut into squares and serve.
Enjoy!

Lemonade

recipe by Allrecipes

This great in my strawberry lemonade recipe.

Ingredients

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Strawberry Cake with Strawberry Buttercream Frosting

Oh how I love a good strawberry cake.  All kinds (except for the bad kind).  I tried a new recipe this weekend.  Wow, it was great.  It screams summer.

Let me tell you about a cookbook I invested in a few years ago.  I have used it time and time again.  The Cake Mix Doctor cookbook by Anne Byrn.  I know what you are thinking, she is using cake mixes.  Don’t judge me, just try it.  Then you will love me.  I also own the Chocalate from the Cake Mix Doctor cookbook which I would recommend as well.  Without further ado, let me introduce you to my favorite strawberry cake.

Strawberry Cake with Strawberry Buttercream Frosting

adapted from the Cake Mix Doctor

Cake

Shortening & Flour

1 package white cake mix (I prefer Duncan Hines French Vanilla)

1 small package strawberry jello (3 ounces)

4 tablespoon all purpose flour

1 cup vegetable or canola oil

½ cup sugar plus a sprinkle for strawberries

½ cup milk

4 large eggs

½ cup finely chopped fresh strawberries and juice

Buttercream Frosting

1 ½ sticks (12 tablespoons) butter

6 cups powdered sugar

¾ cup finely chopped fresh strawberries and juice

1 cup halved fresh strawberries, for garnish

Directions:

Preheat oven to 350F.

Finely chopped strawberries and place in a small bowl.  You will need 1 1/4 cups divided.  Add a sprinkle of sugar and stir.  Set aside. 

Lightly grease three 9 inch round cake pans with shortening. I use a paper towel to rub a small amount (maybe 1/2 tablespoon) of shortening on the pan.  Lightly coat all sides and bottom of pan.  Then sprinkle flour in the greased pans coating all sides and bottom. Shake and tap out excess flour.

Place cake mix, jello, flour, oil, sugar, milk, eggs, and strawberries with juice in large mixing bowl. Blend with electric mixer on low speed for about 1 minute. Stop mixer and scrape down the sides. Beat mix on medium for 2 minutes. Stop and scrape down the sides.

Divide the batter among 3 cake pans. Bake all three pans on the center rack for 33 – 35 minutes. Cake is done when it springs back when lightly pressed. Place pans on wire rack to cool for 10 minutes. Then run a butter knife along the sides of the cake pan to loosen the cake from the pan. Gently invert cake into hand and place on rack. Cool completely. About 30 minutes.

To prepare the frosting, place softened butter in the mixing bowl. Beat on low until fluffy (about 20 seconds). Stop the mixer. Add powdered sugar and chopped strawberries with juice. Mix on low speed until frosting is fluffy and creamy. If too thin, add a little powdered sugar. If too thick add a little milk or water.

Place one cake layer right side up on a serving platter. Spread the top with frosting. Add another layer, right side up. Frost the top. Add third layer right side up. Frost the sides then the top. Add halved strawberries for garnish. Chill the cake then serve if you can’t wait.  Otherwise dig in. 

Banana Pudding

My sweet aunt Sue gave me this recipe several years ago.  This banana pudding is light and fluffy which is why I like it so much. 

Banana Pudding

1 14 oz can sweetened condensed milk

1 1/2 cups cold water

1 pkg (3 1/2 oz) instant vanilla pudding and pie filling mix

2 cups cool whip, divided

Vanilla wafers

3 medium ripe bananas, sliced

In a large bowl, combine sweetened condensed milk and water.  Add pudding mix and beat.

Chill 5 minutes.  Remove from refrigerator and fold in whipped cream.

Add a layer of vanilla wafers to the serving dish.

Add 1/3 of of the pudding mixture.  Add ripe sliced or chopped bananas.

 

Repeat with a layer of vanilla wafers, pudding mixture and bananas.  Repeat once more.  Finish the banana pudding with the remaining cup of whipped cream.

Chill for 2 hours and enjoy. 

My aunt did add to the bottom of the recipe to tell everyone that I got my great cooking and my good looking from her.  It makes me smile every time I read the recipe.

Strawberry Lemonade

Strawberry Lemonade
1 pint fresh Strawberries
1-2 tablespoons of Sugar
1 can frozen Minute Maid Lemonade or fresh lemonade
Fresh Lemon slices (optional)
Prepare lemonade as directed on can. In a separate bowl, add strawberries.
Mash strawberries and add sugar. Add sweetened strawberries to lemonade. Add lemon slices. Pour over ice and enjoy.

The longer it sits, the pinker it becomes. This is 24 hours after it was made. Honestly, it usually doesn't last that long around our house.  I double the recipe for this large container.