Friday, January 18, 2013

My Very Own Greek Pasta Salad #recipe

I love pasta and could eat it at almost every meal. Last year I was challenged to create a recipe using whole wheat pasta. I knew with my love of pasta it wouldn't be difficult. I adapted a friends' recipe and created My Very Own Greek Pasta Salad.

1 (10 ounce) package Whole Wheat Shells or Bowties
1 tomato, diced
1 bell pepper, diced
1 cucumber, julienned
1 bunch of green onions, diced
1 (8 ounce) package of cubed ham
1 (15 ounce) jar of black olives, drained and  sliced
1 (4 ounce) package crumbled feta cheese
1 avocado, thinly sliced
1 (8 ounce) jar Olive Oil and vinegar dressing
Cook pasta as directed on package and drain. Cover pasta with ice (to chill) while preparing the other ingredients. Mix the onion, cucumber, tomato and bell pepper into a large bowl. Stir until blended.
Add olives, cheese and ham.  Drain the pasta and add to the bowl. Add the bottle of salad dressing and stir until well mixed. Chill until ready to serve. Immediately before serving add slices of avocado.

Notice: This blog is no longer being updated. If you are interested in more of my recipes, including celiac friendly, please go here.

Friday, January 11, 2013

What's Cooking- My Top Five Cookie Recipes of 2012

I love to bake whenever I have a chance. Here's a roundup of some of my favorite recipes to use when you need a sweet treat for a bake sale or other function.

1. Thumbprint Cookies with Jam Filling

2.  Wedding Cookies

3. Peanut Butter Kisses

4. Chess Bars

5.  Chocolate Dipped Coconut Macaroons

Wednesday, January 9, 2013

Let It Snow, Let It Snow, Let It Snow

We rarely receive snow in the south, so my daughter was thrilled when she visited friends in Lancaster, PA and it snowed four inches.

Friday, December 28, 2012

Triple Layer Peanut Butter Fudge Brownies

My good friend Crystal, who blogs at 3 Princes and a Princess 2, is an amazing cook. Her recipes tempt me whenever I see them! She could invite me over for dinner. Hint. Hint.  Today she is sharing her recipe for Triple Layer Peanut Butter Fudge brownies.

  • 1pkg.  Brownie mix (13x9-inch pan size)
  • 1pkg. JELL-O Vanilla Flavor Instant Pudding
  • 1cup cold milk
  • 1 cup Creamy Peanut Butter
  • ½ cup powdered sugar
  • 1 and 1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
  • 3oz.  BAKER'S Semi-Sweet Chocolate
  • ½ cup Dry Roasted Peanuts, chopped
Bake brownies according to package; cool well. Refrigerate until brownies are completely cooled. Beat pudding mix and milk with whisk. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled. Spread peanut butter mix over the cooled brownies.
Melt the bakers chocolate over medium heat. Add in cool whip, stirring continuously. Spread the cool whip mixture over the peanut butter layer. Store in the fridge at least one hour before serving.

Wednesday, December 26, 2012

Almond Amaretto Cupcakes- The Best Cupcake Ever!

I'm sharing this from my Simply Southern Mom site. I created this recipe when I wanted a new and unusual treat. These are so moist and delicious. They can be frosted with any type of frosting you like but I would add buttercream. (Notice: This blog is no longer being updated. If you are interested in more of my recipes, please visit the site listed above.)

 2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
 3/4 cup butter or margarine
 1 1/2 cups packed brown sugar
 2 eggs 1
 1/2 cup buttermilk
1/3 cup slivered almond (can be omitted if you are allergic or have complaining kids who don't like nuts)
1/4 cup Amaretto
  • Directions:
  • In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line muffin cups with baking papers. Fill each 2/3 full. Bake at 350 degrees for 14-16 minutes or until cupcakes test done. Cool In pans for 5 minutes. Remove and cool completely before frosting.

Monday, December 24, 2012

Don't Forget Rudolph! Make Reindeer Food

When my kids were younger my daughter became concerned when she heard Santa was coming to visit. "We leave milk and cookies out for Santa, Mom," she said, "but what about the Reindeer? They need food too!"  She spent hours informing me Santa was being feed too much while his reindeer suffered.  Thus, the tradition of Reindeer Food was born.

It's so simple to make and the kids loved sprinkling it around the back yard on Christmas Eve before bed.

You need:
1 cup of Oatmeal
1/4 cup green or red colored sugar

Mix the Oatmeal and colored sugar until blended.  Store in plastic bags. Sprinkle around the yard on Christmas Eve for hungry reindeer.

If you want to make a fancier version that looks like a reindeer, you'll need:
1 piece of brown construction paper per child
1 pair scissors
1 pencil
1 glue stick
1 red pom pom per child
1 paper bag
2 large wiggly eyes (per child)

Trace both of child's hands on brown construction paper and cut out. Pour reindeer food into the paper bag. Fold the bag over twice and tape down.  Attach the eyes and nose to the front of the bag using the glue stick.  Use the handprints as antlers and paste on the top of the bag.

Friday, December 21, 2012

Last Minute Gift Ideas - Peppermint Candy Bark

Each year I am always asked to bring candy to a holiday party or event at the last minute. Here is a recipe that is so simple to make and helps relieve holiday stress! What more could you ask in a recipe?

8 ounces white chocolate candy melts
36 peppermints, unwrapped
Place the unwrapped peppermints in a plastic bag and beat them with a meat cleaver or hammer until they are broken into small pieces. (This helps relieve the holiday stress. ) Meanwhile, melt the white chocolate in a microwave for 90 seconds, stirring after each 30 second period. When white chocolate is completely melted, stir in the crushed peppermint.  Spread the mixture evenly and freeze for 30 minutes or until set. Break into small pieces and serve.