Italian Pasta Salad

We were hosting FHE on Monday and trying to decide what to make...my mom kept bringing up potato items when we already had chips on hand. So, I mentioned this pasta salad, and after much coaxing, she let me try it. I looked at recipes online, then created my own version. It turned out delicious and light and was even better the next day. Here's the simplified, fairly non trial-and-error version for you.

Italian Pasta Salad

2-3 cups cooked pasta, cooled slightly (I was in the mood for bowties, so I did bowties)

1 c. of any of the following vegetables sliced:

mushooms

zucchini*

snap peas

shredded carrots*

grape/cherry tomatoes*

celery

cucumber

olives*

baby spinach leaves

green onions or red onion (1/3-1/2 c. only)*

broccoli florettes*

bell pepper*

1 pkt. italian dressing mix

1/2 c. water

2-3 T. oil

optional: diced fresh herbs; such as basil*, oregano, parsley*, and chives*

2 T.-1/4 c. parmesan cheese

Salt, pepper, and sugar to taste

Place all vegetables in bowl and pour warm pasta on top. Add any fresh herbs you may be using, and allow to stand so the heat of the pasta can warm the rest. Sprinkle on parmesan cheese. In small bowl or measuring cup, whip dressing mix, water, and oil quickly and pour over pasta, veggies, and herbs, tossing to coat. Taste and add salt, pepper, and sugar (if it tastes too acidic) as needed. If you get rather crazy with the veggies as I did, you can either add another pkt. of dressing mix, or whatever is on hand (I threw in fresh lemon, garlic powder, celery salt, and a little sugar until it was sassy enough). Refrigerate until needed (the trick is to give it plenty of time for the flavors to meld together, as I said, mine was much better the next day). Toss before serving.

*used in my salad

Chili Cheese Dip

Look closely at the picture. Those are, in fact, tiny children hands scooping the dip up with tortilla chips. I have pretty picky eaters, and my 7-year-old who has never liked meat is just now trying hamburgers, hot dogs, steak, etc. All 3 of my kids loved this dip - even the 2-year-old. It is super easy:

1 can chili
4 oz. velveeta cheese, cubed

Heat ingredients together until cheese is totally melted. You could also add sliced black olives and sour cream as a garnish.

Pig Pickin' Cake

This recipe comes from my Aunt Joanie, who got it from a daughter-in-law, who got it from...heck, I don't know! Anyway, I made it for my mom's 67th (!!!) birthday today, and all but this much is left. VERY light and tasty!

Cake:

18 oz. yellow cake mix

11 oz. can mandarin oranges with juice

4 eggs

1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. In mixing bowl, combine cake mix, mandarin oranges with juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20-25 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Turn out of pans and finish cooling on racks.

Topping:

9 oz carton Cool Whip, thawed

8 oz can crushed pineapple with juice

3.4 oz box instant vanilla pudding11 oz can mandarin oranges, drained for garnish

In a mixing bowl fold together Cool Whip, pineapple with juice and vanilla pudding. Fill and frost cake. Then watch it disappear! Refrigerate any leftovers...if there are any.

Sarah's Note: I added more cream and pineapple to the topping to ensure there was enough to generously cover a layer cake...and it's good enough any extra pineapple fluff can be used as fruit dip. Yummy!

No-bake Cheesecake

I remember making this in college but lost the recipe. It is seriously the best cheesecake ever! Not as heavy as the baked kind.

1 8-oz pkg cream cheese
1 sm. container cool whip
1 c. powdered sugar
2 T. vanilla
2 T. lemon juice
1 graham cracker crust
canned pie filling or fresh fruit for topping

*Mix first 5 ingredients together & pour into crust. Refrigerate and serve with topping!

Double-Delight Peanut Butter Cookies

My mother-in-law made these and we ate them on vacation. They were seriously to die for! Here is the link:
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44842

Chocolate Fruit Dip

1 8-oz pkg cream cheese
1/3 c. sugar
1/3 c. cocoa
1 t. vanilla
2 c. cool whip

*Cream cheese & sugar. Add cocoa & vanilla & beat until smooth. Beat in cool whip & refrigerate. Serve with strawberries, bananas, apples, or anything that goes with chocolate! It's not a fondue, like in the picture - but it sure tastes amazing!

Creamy Chicken Enchilada's

Creamy Chicken Enchiladas

• 2 cans of Cream of Chicken soup
• 3 TBSP Taco Seasoning
• 2 Chicken Breasts cooked & shredded
  
• 1 c. Sour Cream
• 1/4 c. Milk
• 1 1/2 c. Shredded Cheese
• 1/2 c. Chopped Green Onions
• Olives
• Tortillas
  

Cook chicken breasts & shred. Mix all ingredients except the chicken. Spread about 1/4 cup mixture down center of each tortilla. Add chicken in each tortilla. Roll up and place seam side down in a 9x13 pan. Pour remaining mixture over enchiladas. Bake @ 350 degrees for 20 minutes.