Pasta Salad

Pasta Salad

My coworker made this pasta salad a while back at a party that we were at. It was fantastic and will definitely go into my archives for a tried-and-true, delicious pasta salad. The Italian dressing combination is not overpowering, like many pasta salads, and the nuts give it a special crunch. This is one of my very favorite pasta salads and was a tremendous hit. It’s a keeper!




INGREDIENTS:


1 (12 oz) package tri-color rotini pasta, cooked and drained


1 lb colby jack cheese, cut into 1 inch cubes


1 can black olives, sliced


2/3 cup (give or take, according to taste) Italian dressing


1/2-1 cup toasted pine nuts


1/2-1 cup sunflower kernels


1 package of pepperoni, diced into quarter pieces


1 package Hormel pepperoni mini's


DIRECTIONS:


Cook pasta and coat with dressing while warm. Add the rest of the ingredients. Refrigerate at least 1 hour. Toss with nuts then serve.

Reese's Brownie Bites

Reese's Brownie Bites

I was missing a mini muffin pan from my collection of bakeware, so when it was time to purchase one, I had to put it to good use! I wanted to try to whip up some brownie bites using only a select number of ingredients I had on hand. Luckily I came across a brownie recipe from Hershey's that used the most basic of ingredients. I also had some yummy Reese's Peanut Butter Cups on hand, so I decided to throw those into the mix. Feel free to top these little brownie bites with nuts, M&Ms, or whatever other topping you'd like. These turned out more like a muffin than a rich brownie, so if you're really looking for a chocolatey flavor, I'd recommend upping the amount of cocoa in the recipe.






INGREDIENTS:
   
6 tablespoons butter or margarine, melted


3/4 cup sugar


1/2 teaspoon vanilla extract


2 eggs


1/2 cup all-purpose flour


1/4 cup cocoa (or more for a richer chocolatey taste)


1/4 teaspoon baking powder


Dash salt




Heat oven to 350°F. Spray a mini muffin pan with non-stick spray. (You can also use mini liners if you would like) 


Stir together butter, sugar and vanilla in medium bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating with spoon until well blended. Fill muffin cups 1/2 full with batter.


Crush about 10 (or more if you’d like) miniature Reese’s Peanut Butter Cups (or your topping of choice) in a plastic bag.  Sprinkle crumbles over each muffin cup. (If you don't want them mixed in, you can always bake the brownies normal then press mini peanut butter cups in the top when they are still warm as I did above )


Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove brownies from pan to wire rack. Cool completely. Makes 24 mini brownies.

Waffles

Waffles

If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place wax paper between each waffle and place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are just as good as fresh waffles.


INGREDIENTS:


1¾ cups all purpose flour
1 teaspoon baking powder
½  teaspoon baking soda
1 tablespoon sugar
¼ teaspoon salt


2 egg yolks
1¾ cups milk
½ cup canola oil
2 egg whites


DIRECTIONS:


Combine dry ingredients in a medium mixing bowl. In a small bowl, combine egg yolks, milk and oil. Add wet mixture to dry ingredients and stir just until combined. Mixture will be lumpy. In a separate bowl, beat egg whites until they form stiff peaks. Fold egg whites into batter just until incorporated and a few streaks of egg white are still visible.


Pour appropriate amount of batter onto greased and pre-heated griddle and close lid (the amount will depend on the style of waffle maker you have). Do not lift lid during the baking period. Bake according to manufacturer’s directions. Repeat with remaining batter. Serve with Maple syrup.

Buffalo Chicken Dip

Buffalo Chicken Dip

I got this Buffalo chicken dip recipe from a neighbor that lives next door to the daycare that I work at. She brought it to a party and almost immediately I asked for the recipe. I have made it multiple times since then and have always had great reviews. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. I hope that you enjoy this as much as I have!

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup ranch salad dressing (you can also use blue cheese)

1/2 cup Frank's Red Hot sauce, any flavor. (I used original)

1/2 cup crumbled shredded cheddar cheese (you can also use blue cheese or colby jack)

2 cans (12.5 oz. each) White Chunk Chicken Breast in Water, drained OR 2-3 chicken breast, boiled and shreded

DIRECTIONS:

Heat oven to 350°F.

Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 25 min. or until mixture is heated through and golden brown.

Garnish as desired. Serve with crackers, chips or vegetables.

Homemade chicken ravioli

Ravioli

This was my first time making ravioli 100% from scratch. The last time I made it, I bought pre-made pasta dough and pasta filling then stuffed them myself. This time, I made the dough, the filling and the sauce. It is a lot of work but it is so worth it! This batch make a TON (about 4 dozen) of ravioli but it can be frozen for about 3 months or will keep in the fridge for up to 5 days. Enjoy!




Ingredients for Dough

Directions

1 1/2 cups white flour, plus extra for dusting

2 eggs

Extra Virgin Olive Oil

Salt

 
Ingredients for Filling


1 lb chicken breast, shredded
2 tablespoons olive oil, divided, plus extra for drizzling
1 red onion, chopped extra fine
2 tbsp chopped garlic
1 1/4 tsp Oregano, divided
1 tsp Italian parsley
1 cup extra fine diced tomatoes
1/2 cup fresh breadcrumbs
2 tablespoons fresh grated Parmesan cheese
2 tablespoons fresh grated Romano cheese
Salt and pepper to taste (Optional)






Ingredients for Sauce

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes (optional)
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

For best results when making the dough, use a wooden cutting board on a towel on the counter. The wood helps absorb any heat and the towel keeps it from slipping

*I put pictures so you know how it is supposed to look*

Form flour into a mound and create a well in the center. 

 

Break eggs in the middle of the well. Mix the dough well with your hands. (yes, your hands). Remember, in order to keep a smooth, silky texture, you need to work quickly! Add a small drizzle of olive oil and a pinch of salt. 

 

Keep mixing until small blisters form in the dough that burst every time you turn the dough in your hands. (should be a smooth ball when your done)

Seran wrap the pasta dough and let rest in the fridge for at least an hour. DO NOT BOTHER THE DOUGH!

In the meantime, boil chicken until done. Shred in a food processor. Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add red onion and garlic. Add tomatoes, Parsley and 1 tsp of Oregano. Add salt and pepper to taste. Stir until moist. Should look like a paste. Add breadcrumbs and cheeses, a little at a time, until mix is crumbly yet smooth. Allow to sit for about 10 minutes. Meanwhile, roll out 1/2 of pasta dough til about 1/8 inch thick. (Works best at cool-room temperature) Cut into 1x1 inch squares. Fill each other square with about 1 heaping teaspoon full of chicken mix. Take another square and put it over the chicken mix. Press all the way around the square with a fork until completely sealed. Boil about 7-10 squares at a time to avoid sticking. Drain with a slotted spoon and place in a bowl. Drizzle with olive oil, top with sauce and remaining Oregano. Enjoy! (Goes best with a piece of garlic bread and salad.)