Category: Recipes

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Garden Pasta Salad

I will merrily, happily, gleefully eat this every…dang…day.

 

 

Directions

In a large bowl, toss together:

Ingredients

1 box Garden Rotini pasta cooked

1 Peeled, seeded, chopped cucumber

2 Ribs diced celery

1 small can Sliced olives

1 clam shell halved Grape Tomatoes

1 package Mini Pepperoni

1/2 cup grated Parmesan cheese

Dressing

1 cup Wishbone Italian Dressing

mixed with…

1/2 to 3/4 cup Ranch Dressing

Before serving, pour over as much of the dressing as desired, or add dressing to individual portions.

 

 

Garden Pasta Salad
 
Print
:
Ingredients
  • 1 box Garden Rotini pasta cooked
  • 1 Peeled, seeded, cut up cucumber
  • 2 Ribs diced celery
  • 1 small can Sliced olives
  • 1 clam shell halved Grape Tomatoes
  • 1 package Mini Pepperoni
  • ½ cup grated Parmesan cheese
  • Dressing
  • 1 cup Wishbone Italian Dressing
  • ½ to ¾ cup Ranch Dressing
Instructions
  1. In a large bowl, toss together all ingredient except dressing.
  2. Mix two dressings together.
  3. Before serving, pour over as much of the dressing as desired, or add dressing to individual portions.

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Chocolate Chocolate Chip Cookies

…straight from Heaven.

Yep, you heard me right. These little lovelies are soft and chewy and so, SO chocolaty that you’ll think you died and went straight to heaven.

You’ll be in a chocolate STUPOR I tell you.

Make them and see for yourself.

You’ll never be the same.

I swear it on a stack of chocolate chips.

Heh, heh.

 

 

Chocolate Chocolate Chip Cookies

Ingredients:

1 cup butter

1-1/2 cups sugar

2 eggs

2 tsps vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1-1/2 cups chocolate chips (milk or semisweet)

Directions:

In large mixing bowl, cream butter and sugar about 5 minutes or until light and fluffy. Add eggs one at a time. Add vanilla.

In a separate bowl, combine flour, cocoa, baking soda and salt. Slowly add to the creamed mixture and mix well. Add chocolate chips and stir.

Drop by tablespoons about 2 inches apart onto a greased baking pan. Bake at 350 degrees for 9 minutes. Cool slightly before removing from pan.

Chocolate Chocolate Chip Cookies
 
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:
Ingredients
  • 1 cup butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tsps vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1-1/2 cups chocolate chips (milk or semisweet)
Instructions
  1. In large mixing bowl, cream butter and sugar about 5 minutes or until light and fluffy.
  2. Add eggs one at a time.
  3. Add vanilla.
  4. In a separate bowl, combine flour, cocoa, baking soda and salt.
  5. Slowly add to the creamed mixture and mix well.
  6. Mix in chocolate chips.
  7. Drop by tablespoons about 2 inches apart onto a greased baking pan.
  8. Bake at 350 degrees for 9 minutes.
  9. Cool slightly before removing from pan.

 

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Pizza Chicken Bake

This is a super easy, quick whip up type meal that people will think you’ve been slaving over all day. It’s essentially a scrumptious pizza, with thinly sliced chicken breast in place of the crust.

Start by thinly slicing 4 chicken breasts into filets. Cook them in a skillet until they are no longer pink inside.

Arrange the cooked chicken in a 9×13 Pyrex pan. Cover the chicken with 1 cup pizza sauce.

Sprinkle about a cup of shredded Mozerella over the chicken. Arrange 2 oz sliced pepperoni on top.

Bake, uncovered at 400 degrees for 25-30 minutes.

Serve nice and hot so the cheese will be all melty.

Goes well with garlic bread and salad.

You ow me big.


Pizza Chicken Bake
 
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:
Ingredients
  • 4 Chicken Breasts filleted
  • 1 Cup Pizza Sauce
  • 1 Cup Mozzarella shredded
  • 2 oz sliced pepperoni
Instructions
  1. Slice 4 chicken breasts into thin filets.
  2. Cook in frying pan until slightly browned on both sides.
  3. Arrange chicken in a 9x13 Pyrex dish. Cover with pizza sauce.
  4. Sprinkle cheese and pepperoni over the top.
  5. Bake at 400 degrees for 25-30 minutes.
  6. Serve with salad, veggies and garlic bread.

 

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Restaurant Style Salmon

I’ll admit that I haven’t always been a huge fish fan. Oh, sure I like fish sticks and if I’m feeling fancy, I might have halibut on the occasion of a blue moon.

But my son is trying to be much more healthy so one night he brought home an enormous salmon filet. I had no idea what to do with it. Seriously, no idea. But when I saw the price tag on that crazy thing, I knew we needed to figure it out. After an evenings research, I found a lovely little fool proof recipe that is so easy, and SO delicious–that I might, just possibly have made it four times in the last couple of weeks.

I couldn’t help myself.

Let me tell you how simple it is to make.

First, you’ll need a cast iron skillet. Get it warming. Then gently rub a little olive oil onto both sides of the fillet. Salt and pepper lightly.  Set the salmon into the hot skillet and turn down to medium heat.  Set the time for about 6 minutes–depending on the thickness of of your fillet. Now, don’t mess with it. I know you’ll want to poke it and scoot it around in the pan, but don’t.  When the time is up, gently turn your salmon over and let it cook, undisturbed for another 2-3 minutes.

That is IT!!

Serve as is, or with Malt Vinegar….mmmmmm.

You’re gonna need to put me in your will for this one.

You’ll see.

 

 

Restaurant Salmon
 
Print
:
Ingredients
  • Salmon Fillets
  • Olive Oil
  • Salt
  • Pepper
Instructions
  1. First, you'll need a cast iron skillet. Get it warming.
  2. Then gently rub a little olive oil onto both sides of the fillet.
  3. Salt and pepper lightly.
  4. Place the salmon into the hot skillet and turn down to medium heat. Set the timer for about 6 minutes--depending on the thickness of of your fillet.
  5. Now, don't mess with it. I know you'll want to poke it and scoot it around in the pan, but don't.
  6. When the time is up, gently turn your salmon over and let it cook, undisturbed for another 2-3 minutes.
  7. Eat it up!

 

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Cheesy Ham Chowder

Some nights, when it’s reeeeeally chilly outside, when it’s rainy or snowy or windy or all three–nothing tastes better than a steaming hot bowl of creamy, thick, cheesy chowder. Yummmmmm. This lovely little dish will warm you right down to your toes–100% guaranteed or your money back.

Heh, heh.

 

Cheesy Ham Chowder

Ingredients:

1 medium onion diced
1 cup sliced carrots
1 Tbsp butter
3 Tbsp flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed or canned potatoes (drained)
1 can whole corn, drained
1 T chicken bouillon granules
3 cups shredded cheddar cheese
1-2 cups diced ham
pepper to taste

Directions:

In a Dutch oven saute the onion and carrots until tender.
Stir in flour till blended.
Slowly add milk and water. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Add potatoes, bouillon and pepper.
Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
Add cheese and ham and heat till cheese is melted.

 

Cheesy Ham Chowder
 
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:
Ingredients
  • 1 medium onion diced
  • 1 cup sliced carrots
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 3 cups whole milk
  • 1-1/2 cups water
  • 2-1/2 cups cubed or canned potatoes (drained)
  • 1 can whole corn, drained
  • 1 T chicken bouillon granules
  • 3 cups shredded cheddar cheese
  • 1-2 cups diced ham
  • pepper to taste
Instructions
  1. In a Dutch oven saute the onion and carrots until tender.
  2. Stir in flour till blended.
  3. Slowly add milk and water. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  4. Add potatoes, bouillon and pepper.
  5. Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
  6. Add cheese and ham and heat till cheese is melted.