Showing posts from May, 2014

Italian Pasta Salad

Italian Pasta Salad This is great pasta salad for any BBQ this summer. 1(16oz.) box rotini pasta 1 red bell pepper(chopped) 1 green pepper(chopped) 1 medium red onion(chopped) 1 medium size can sliced black olives 1 pkg. sliced pepperoni 1 cup Italian-style salad dressing 1 cup creamy Caesar salad dressing. In a large pot of salted boiling water, cook pasta until al dente, rinse well under cold water and drain. In a large bowl, combine pasta, red peppers, green peppers, red onions, black olives, pepperoni. Mix it up real good. Then add Italian dressing, mix well, add creamy Caesar dressing, mix well. Serve chilled. Double this recipe makes a big size bowl of pasta salad for a family get together.

Cheesecake Dip Recipe

Cheesecake Dip Recipe 1(8oz.) pkg. cream cheese 1 container marshmallow cream 2  containers Cool Whip 2 cans cherry pie filling graham cracker sticks. Mix together cream cheese, marshmallow cream, and Cool Whip. Spread in the bottom of a cake pan. Top with cherry pie filling. Chill before serving. Use graham cracker sticks to dip. I'm not a big fan of cherry pie filling, so I substituted blueberry pie filling. So good!

Salted Nut Roll Bars Recipe

Salted Nut Roll Bars Recipe. These are yummy!! 2 sticks butter 1 yellow cake mix 1 egg 3 cups mini marshmallows 12 oz. pkg. peanut butter chips 1/2 cup white syrup 1 tsp. vanilla 2 cups Rice Krispy's 1 cup peanuts. (I use the salted Spanish peanuts in a can.) Melt 1 stick butter ; add cake mix and egg. Stir. Spread in a 9 x 13 cookie sheet and bake at 350' for 10-12 minutes. Sprinkle marshmallows on and bake another 2 minutes. In microwave, melt other stick of butter, peanut butter chips, and syrup. Add vanilla, Rice Krispies and peanuts. Spread on top of marshmallows in dish. Enjoy!!

Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe. This is a tasty cake! hmmm 1/2 c. butter 1/2 c. oil 1 1/4 c. granulated sugar 2 eggs 1/2 c. buttermilk 2 c. grated zucchini 2 c. flour 4 tbsp. cocoa 1/2 tsp. cinnamon 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla 1 c. mini chocolate chips. Topping: 1/2 c. brown sugar 1/2 c. chopped nuts 1 c. chocolate chips Cream oil, butter, and sugar. Add eggs and vanilla, beat well. Stir in zucchini. Blend flour, cocoa, cinnamon, baking powder,, and baking soda. Add to mixture in portions alternating with buttermilk. Fold in chocolate chips. Pour into a greased and floured 9 x 13 pan or glass baking dish. Bake in oven at 325' for 35 mins. Mix topping ingredients. Sprinkle over the top of the cake and bake for another 15 mins. or until done. Insert a toothpick in the middle. If it comes out clean, cakes done. I'm not a fan of nuts, so I just omit them.