We ended up eating this more like an open-face taco but it was really good! There's one thing in here that I'd never think to put in a nacho/taco recipe but I think it added some very good flavor!
1 lb. ground beef
1/4 cup green pepper, diced
1/4 cup onion, diced
1 pint taco sauce (I actually didn't use this)
10 3/4 oz. can cream of chicken or mushroom soup (this is the "secret ingredient" yummy!)
1 envelope dry taco seasoning
salt to taste
2 cups Velveeta or Cheddar Cheese
Brown beef with green pepper and onion. Add all ingredients to Crockpot and cook for 1 hour on high, stirring occasionally until cheese is melted. Serve with tortilla chips, lettuce, salsa, sour cream, ranch, guacamole, etc.
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Baked Meatball Sandwich
1/3 C chopped green onions
1/4 C Italian seasoned bread crumbs
3 Tbsp grated Parmesan cheese
1 lb ground beef
1 loaf of French bread, cut into 1" slices
1 (8 oz) pkg cream cheese, softened
1 tsp Italian seasoning
1/4 tsp black pepper
2 C shredded mozzarella cheese
3 C spaghetti sauce
1/3 C water
2 cloves garlic, minced
Preheat oven to 400 degrees. Mix together onions, bread crumbs, Parmesan, and ground beef. Roll into 1" diameter balls (use a cookie scoop!) and place in a small casserole dish. Bake for 15-20 minutes, until beef is no longer pink. Reduce the oven temperature to 350 degrees. Arrange the bread slices in a single layer in an ungreased 9x13" casserole dish. Mix together the cream cheese, Italian seasoning, and black pepper until smooth. Spread this mixture over each slice of bread. Sprinkle with 1/2 C of the grated mozzarella. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees for 30 minutes, or until heated through.
(Yield: 6 servings) - can easily be halved
Note: As a time saver, you could use frozen meatballs instead of making your own.
1/4 C Italian seasoned bread crumbs
3 Tbsp grated Parmesan cheese
1 lb ground beef
1 loaf of French bread, cut into 1" slices
1 (8 oz) pkg cream cheese, softened
1 tsp Italian seasoning
1/4 tsp black pepper
2 C shredded mozzarella cheese
3 C spaghetti sauce
1/3 C water
2 cloves garlic, minced
Preheat oven to 400 degrees. Mix together onions, bread crumbs, Parmesan, and ground beef. Roll into 1" diameter balls (use a cookie scoop!) and place in a small casserole dish. Bake for 15-20 minutes, until beef is no longer pink. Reduce the oven temperature to 350 degrees. Arrange the bread slices in a single layer in an ungreased 9x13" casserole dish. Mix together the cream cheese, Italian seasoning, and black pepper until smooth. Spread this mixture over each slice of bread. Sprinkle with 1/2 C of the grated mozzarella. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees for 30 minutes, or until heated through.
(Yield: 6 servings) - can easily be halved
Note: As a time saver, you could use frozen meatballs instead of making your own.
Thursday, July 22, 2010
Black Bean Dip
2 cans black beans
16 oz of Salsa
2 t cumin
2 T Lime Juice
Cilantro to taste (Optional)
Mix all ingredients together in a blender/food processor. Let chill for at least 2 hours before eating.
This is really good on tortilla chips or veggies, it makes quite a bit and is so easy to make!
16 oz of Salsa
2 t cumin
2 T Lime Juice
Cilantro to taste (Optional)
Mix all ingredients together in a blender/food processor. Let chill for at least 2 hours before eating.
This is really good on tortilla chips or veggies, it makes quite a bit and is so easy to make!
Ham and Pineapple
This recipe is so fast and easy and really good!
8-10 slices of pre-cooked Ham (You can find it by the bacon at the store)
1 can of pineapple chunks
Place ham in an even layer in a baking dish. Pour the entire can of pineapple on top, with juice. Bake at 350 for 30-45 minutes.
The ham kind of seems expensive but I can usually make this at least 2 times with a package and there is enough for leftovers if it is just me and Adam. I also always freeze my ham and thaw it just enough to get the pieces apart so it is still a little frozen when I cook it so it takes just a little longer.
8-10 slices of pre-cooked Ham (You can find it by the bacon at the store)
1 can of pineapple chunks
Place ham in an even layer in a baking dish. Pour the entire can of pineapple on top, with juice. Bake at 350 for 30-45 minutes.
The ham kind of seems expensive but I can usually make this at least 2 times with a package and there is enough for leftovers if it is just me and Adam. I also always freeze my ham and thaw it just enough to get the pieces apart so it is still a little frozen when I cook it so it takes just a little longer.
Peanut Butter Chicken
Adam loves this! He was a little worried about putting peanut butter on chicken, but he ended up loving it!
8-10 Pieces Frying Chicken (I usually use about large 4 chicken breasts)
1/2 Cup Peanut Butter
1 extra large or jumbo egg (I just usually use a large egg and it is plenty)
1 t salt
1/2 t pepper
1/2 Cup milk
1/2 Cup flour
Cracker crumbs
1/2 stick butter, melted
Stir egg, peanut butter, salt and pepper together. Add milk until smooth. Rinse chicken in cold water and drain.
Put flour in a bag and shake to coat, dip chicken into peanut butter mixture. Coat with cracker crumbs.
Place coated chicken on a lightly greased pan. Drizzle melted butter on top of pieces. Bake at 350 for about an hour or until chicken is tender and cooked through.
Brownie Peanut Butter Cups
I can't figure out why the font and colors are strange on this post! sorry! Please fix it if you know how!
I got this recipe from here. I love this blog! She has so many good recipes and so many that I want to try!
Here is the link for this recipe!
Brownie Peanut Butter Cups
3/4 Cups Sugar
1/4 Cup Butter, softened
1 T water
3/4 Cup semi-sweet Chocolate Chips
1 Large egg
1/2 t vanilla extract
1 Cup flour
1/4 t baking soda
1/2 Cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 Cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 Cup creamy peanut butter
Preheat oven to 350. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted.
Stir in egg and vanilla. Add flour and baking soda, stir until blended. Allow to cool to room temperature. Stir in 1/2 each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a tooth pick inserted into the center comes out slightly wet. Place on wire rack. Centers of brownies will fall upon cooling, if not tap center with the back of a spoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, and stir. While brownies are still hot spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. (I don't usually let my cool too much because I like them more when they are still gooey!)
I got this recipe from here. I love this blog! She has so many good recipes and so many that I want to try!
Here is the link for this recipe!
Brownie Peanut Butter Cups
3/4 Cups Sugar
1/4 Cup Butter, softened
1 T water
3/4 Cup semi-sweet Chocolate Chips
1 Large egg
1/2 t vanilla extract
1 Cup flour
1/4 t baking soda
1/2 Cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 Cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 Cup creamy peanut butter
Preheat oven to 350. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted.
Stir in egg and vanilla. Add flour and baking soda, stir until blended. Allow to cool to room temperature. Stir in 1/2 each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a tooth pick inserted into the center comes out slightly wet. Place on wire rack. Centers of brownies will fall upon cooling, if not tap center with the back of a spoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, and stir. While brownies are still hot spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. (I don't usually let my cool too much because I like them more when they are still gooey!)
Wednesday, July 21, 2010
Chomp
I got this recipe from an old-fashioned cookbook. Miner's wives used to make this as a refreshing lunch for the miners to have down in the dusty mines. Apparently no one really knows where the name "Chomp" came from unless it sounds like "chomp-chomp" when you eat it :) Anyway, it is very refreshing and very yummy and very healthy! Great combo huh? :)
2 large sliced cucumbers
1 large green pepper, diced
1 large onion, diced
2 firm, ripe tomatoes, cut in wedges
Vinaigrette Dressing:
1/2 Cup brown sugar
1/2 Cup water
1/2 Cup vinegar
1 tsp salt
1/2 tsp black pepper
1/8 tsp powdered thyme (I just used Italian Seasoning and it worked fine)
Combine fresh veggies. Mix up dressing, blend well. Mix dressing with veggies and chill for 1 hour before serving. Feel free to change up the veggies too.
2 large sliced cucumbers
1 large green pepper, diced
1 large onion, diced
2 firm, ripe tomatoes, cut in wedges
Vinaigrette Dressing:
1/2 Cup brown sugar
1/2 Cup water
1/2 Cup vinegar
1 tsp salt
1/2 tsp black pepper
1/8 tsp powdered thyme (I just used Italian Seasoning and it worked fine)
Combine fresh veggies. Mix up dressing, blend well. Mix dressing with veggies and chill for 1 hour before serving. Feel free to change up the veggies too.
Monday, July 19, 2010
Greek-Style Steaks
I made this recipe for the first time tonight. I love it! Curtis said the meal was the best I've ever made.
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
2 beef steaks (1 1/2" thick) - rib-eye or petite sirloin
1 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp crumbled feta or blue cheese
1 Tbsp sliced ripe olives
In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil, turning halfway through. I seared mine in the skillet for 5 minutes on each side and then finished cooking them in the oven on broil. Check for doneness with a meat thermometer. Sprinkle with lemon juice, cheese, and olives. Serve immediately.
Good with pasta salad.
Watch the grocery stores for sales on different cuts of beef - I got two huge sirloins this week at Smith's for $2.99/lb! (They are usually around $6-$8/lb at Harmon's.)
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
2 beef steaks (1 1/2" thick) - rib-eye or petite sirloin
1 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp crumbled feta or blue cheese
1 Tbsp sliced ripe olives
In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil, turning halfway through. I seared mine in the skillet for 5 minutes on each side and then finished cooking them in the oven on broil. Check for doneness with a meat thermometer. Sprinkle with lemon juice, cheese, and olives. Serve immediately.
Good with pasta salad.
Watch the grocery stores for sales on different cuts of beef - I got two huge sirloins this week at Smith's for $2.99/lb! (They are usually around $6-$8/lb at Harmon's.)
Lemon-Cinnamon Chicken
1 lemon
1 tsp cinnamon
3 tsp olive oil
4 chicken breasts
3 shallots, sliced
1 C chicken broth
Blend lemon juice, cinnamon, and 2 tsp olive oil in shallow dish (9x9 casserole dish works well). Coat chicken breasts. In lightly greased heavy skillet over med-high heat, brown chicken 3 minutes per side. Remove chicken. Add shallots and 1 tsp oil to skillet. Stir and cook for 2 minutes. Stir in broth. Bring to boil and cook for 5 minutes until sauce is syrupy. Place chicken and juices back in skillet. Reduce heat to med-low and simmer until cooked through - about 10 minutes.
Good with couscous and squash.
1 tsp cinnamon
3 tsp olive oil
4 chicken breasts
3 shallots, sliced
1 C chicken broth
Blend lemon juice, cinnamon, and 2 tsp olive oil in shallow dish (9x9 casserole dish works well). Coat chicken breasts. In lightly greased heavy skillet over med-high heat, brown chicken 3 minutes per side. Remove chicken. Add shallots and 1 tsp oil to skillet. Stir and cook for 2 minutes. Stir in broth. Bring to boil and cook for 5 minutes until sauce is syrupy. Place chicken and juices back in skillet. Reduce heat to med-low and simmer until cooked through - about 10 minutes.
Good with couscous and squash.
Pizza Pasta
1 lb ground beef/turkey (browned)
1 jar spaghetti sauce
2-3 C cooked rotini
pepperoni
parmesan cheese
mozzarella cheese
Mix the beef/turkey and spaghetti sauce, heat through. Add cooked pasta, pepperoni, and parmesan, put in an oven-safe casserole dish. Bake for 15 minutes at 375 degrees. Cover with mozzarella cheese, then return to oven for 10 more minutes.
Good with garlic bread and green salad.
Kids love this, and its leftovers make for great lunches!
1 jar spaghetti sauce
2-3 C cooked rotini
pepperoni
parmesan cheese
mozzarella cheese
Mix the beef/turkey and spaghetti sauce, heat through. Add cooked pasta, pepperoni, and parmesan, put in an oven-safe casserole dish. Bake for 15 minutes at 375 degrees. Cover with mozzarella cheese, then return to oven for 10 more minutes.
Good with garlic bread and green salad.
Kids love this, and its leftovers make for great lunches!
Gumbo
1 small onion, diced
3 stalks celery, sliced
1 tsp fresh garlic, chopped
1 (14.5 oz) can diced tomatoes
4 C corn (frozen or fresh of the cob)
3 C zucchini, sliced
2 medium potatoes, peeled and cubed
7 C vegetable stock
salt and pepper
hot sauce
2-3 links of sausage, sliced
Spray large soup pot with olive oil, heat over low. Add onions and celery, cover and cook for 2 minutes. Add garlic and cook for 15 seconds. Stir in tomatoes, corn, zucchini, and potatoes. Add stock and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft and gumbo has thickened (about 30 minutes). Season to taste with salt, pepper, and hot sauce. Stir cooked sausage into the gumbo and serve.
Good with pilaf or rice, cornbread, and a cool cucumber/lemon salad.
3 stalks celery, sliced
1 tsp fresh garlic, chopped
1 (14.5 oz) can diced tomatoes
4 C corn (frozen or fresh of the cob)
3 C zucchini, sliced
2 medium potatoes, peeled and cubed
7 C vegetable stock
salt and pepper
hot sauce
2-3 links of sausage, sliced
Spray large soup pot with olive oil, heat over low. Add onions and celery, cover and cook for 2 minutes. Add garlic and cook for 15 seconds. Stir in tomatoes, corn, zucchini, and potatoes. Add stock and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft and gumbo has thickened (about 30 minutes). Season to taste with salt, pepper, and hot sauce. Stir cooked sausage into the gumbo and serve.
Good with pilaf or rice, cornbread, and a cool cucumber/lemon salad.
Pork Barbacoa
1 pork roast (rump roast)
1 small can green enchilada sauce
1 small can diced green chiles
1 can Coke
1 C brown sugar
2 Tbsp minced garlic
Place all ingredients in crock pot; cook on low for 7-8 hours. Remove and shred meat, return to pot to simmer in sauce for another hour.
Serve as burritos or salads with beans, rice, salsa, cheese, and lettuce.
1 small can green enchilada sauce
1 small can diced green chiles
1 can Coke
1 C brown sugar
2 Tbsp minced garlic
Place all ingredients in crock pot; cook on low for 7-8 hours. Remove and shred meat, return to pot to simmer in sauce for another hour.
Serve as burritos or salads with beans, rice, salsa, cheese, and lettuce.
Oven-Roasted Vegetables
1 small squash, cubed (butternut or zucchini)
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
garlic powder to taste
1/4 C olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper
parmesan cheese (optional)
Preheat oven to 475 degrees. In a large bowl, combine all vegetables. In a small bowl, stir together thyme, rosemary, garlic powder, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a 9x13 dish sprayed with olive oil. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. If the vegetables are drying out or browning too quickly, cover with foil. Top with shredded parmesan cheese, if desired.
I have also added carrots and broccoli - the carrots worked well, the broccoli not-so-well.
Good with a meat entree and baguettes.
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
garlic powder to taste
1/4 C olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper
parmesan cheese (optional)
Preheat oven to 475 degrees. In a large bowl, combine all vegetables. In a small bowl, stir together thyme, rosemary, garlic powder, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a 9x13 dish sprayed with olive oil. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. If the vegetables are drying out or browning too quickly, cover with foil. Top with shredded parmesan cheese, if desired.
I have also added carrots and broccoli - the carrots worked well, the broccoli not-so-well.
Good with a meat entree and baguettes.
Cheddar Chowder
2 C water
2 C diced potatoes
1/2 C diced carrots
1/2 C diced celery
1/4 C chopped onion
1 tsp salt
1/4 tsp pepper
1 C cubed ham
1/4 C butter
1/4 C flour
2 C milk
2 C grated cheddar
Boil the first set of ingredients for 10-12 minutes. Add the ham. Meanwhile, in a separate pot, melt the butter. Add the flour and stir until smooth. Very slowly add the milk and cook until thickened. Add the grated cheese and stir until melted. Combine both pots and heat through.
Serve with dinner rolls and green salad.
Note: We make this sans ham and it is still delicious. It is a very favorite rainy/snowy day treat around here.
2 C diced potatoes
1/2 C diced carrots
1/2 C diced celery
1/4 C chopped onion
1 tsp salt
1/4 tsp pepper
1 C cubed ham
1/4 C butter
1/4 C flour
2 C milk
2 C grated cheddar
Boil the first set of ingredients for 10-12 minutes. Add the ham. Meanwhile, in a separate pot, melt the butter. Add the flour and stir until smooth. Very slowly add the milk and cook until thickened. Add the grated cheese and stir until melted. Combine both pots and heat through.
Serve with dinner rolls and green salad.
Note: We make this sans ham and it is still delicious. It is a very favorite rainy/snowy day treat around here.
Pozole
3 C chicken broth
1 can hominy, drained and rinsed
1 can Ro-Tel, drained
6 oz chicken, cooked and shredded
cilantro leaves
lime wedges
Heat broth in large saucepan over medium heat. Add hominy and tomatoes, bring to a simmer. Add chicken and cook to heat through. Spoon into bowls, float cilantro leaves on top, and serve with lime wedges.
Good with tortillas (warmed) and salsa.
1 can hominy, drained and rinsed
1 can Ro-Tel, drained
6 oz chicken, cooked and shredded
cilantro leaves
lime wedges
Heat broth in large saucepan over medium heat. Add hominy and tomatoes, bring to a simmer. Add chicken and cook to heat through. Spoon into bowls, float cilantro leaves on top, and serve with lime wedges.
Good with tortillas (warmed) and salsa.
Almond Syrup
1 cup brown sugar
1 cup white sugar
1 cup water
1 tsp almond extract
add first three ingredients to a small saucepan and heat and stir until sugars are melted. then add the almond extract (this is just an estimate. you should add the extract to taste). serve hot!
this recipe can also be used with other extracts, including maple.
1 cup white sugar
1 cup water
1 tsp almond extract
add first three ingredients to a small saucepan and heat and stir until sugars are melted. then add the almond extract (this is just an estimate. you should add the extract to taste). serve hot!
this recipe can also be used with other extracts, including maple.
German Pancakes
1 cup milk
1 cup flour
6 eggs
1/2 tsp salt
Mix these ingredients together
Preheat the oven to 450. Melt 4 tsp margarine in a 9X13 Pan, then slosh all around the bottom and a little on the sides of the pan (ps - glass works best if possible). You do not need to grease the pan before the margarine! Pour in the other ingredients. Bake 17 Minutes, but don't check it in-between or it could not puff up properly. Enjoy with regular syrup or my favorite, almond syrup!
Sweet Lime Chile Enchiladas
4 chicken breasts, cooked and shredded
1 (12-15 oz) bottle salsa verde
1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/2 C heavy whipping cream
8-10 flour tortillas
5 C shredded monterey jack cheese
In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and let sit for 10 minutes. In a 9x13 pan, pour 3/4 of the salsa verde to cover the bottom of the pan. Fill each tortilla with equal parts chicken mixture and cheese. Roll up and place, seam side down, in the salsa verde. Once all the chicken is gone, add the heavy cream and rest of the salsa verde to the remaining lime sauce in the bowl. Mix together and pour over the filled enchilada. Cover with all the remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is brown and bubbly.
Serve with sweet rice and green salad.
1 (12-15 oz) bottle salsa verde
1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/2 C heavy whipping cream
8-10 flour tortillas
5 C shredded monterey jack cheese
In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and let sit for 10 minutes. In a 9x13 pan, pour 3/4 of the salsa verde to cover the bottom of the pan. Fill each tortilla with equal parts chicken mixture and cheese. Roll up and place, seam side down, in the salsa verde. Once all the chicken is gone, add the heavy cream and rest of the salsa verde to the remaining lime sauce in the bowl. Mix together and pour over the filled enchilada. Cover with all the remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is brown and bubbly.
Serve with sweet rice and green salad.
Greek Pasta Salad
1/2 C olive oil
1/4 C red wine vinegar
1/4 C balsamic vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp white sugar
4 1/2 C cooked rotini
1 C cucumber, chopped
15 cherry tomatoes, halved
1 C sliced red bell pepper
3/4 C crumbled feta cheese
1/2 C chopped green onion
1 (4 oz) can whole black olives
3/4 C sliced pepperoni sausage
In a large bowl, whisk together the first seven ingredients. Add cooked pasta and remaining ingredients, then toss until evenly coated. Cover and chill overnight.
We're having this for dinner tonight with Greek-style steaks and green salad. If you don't like your pasta and feta turning a nice brown color, use white balsamic vinegar or just use all red wine vinegar. Yummy.
1/4 C red wine vinegar
1/4 C balsamic vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp white sugar
4 1/2 C cooked rotini
1 C cucumber, chopped
15 cherry tomatoes, halved
1 C sliced red bell pepper
3/4 C crumbled feta cheese
1/2 C chopped green onion
1 (4 oz) can whole black olives
3/4 C sliced pepperoni sausage
In a large bowl, whisk together the first seven ingredients. Add cooked pasta and remaining ingredients, then toss until evenly coated. Cover and chill overnight.
We're having this for dinner tonight with Greek-style steaks and green salad. If you don't like your pasta and feta turning a nice brown color, use white balsamic vinegar or just use all red wine vinegar. Yummy.
Surprise Brownies
1 C softened butter
2 C sugar
1/2 C cocoa
4 eggs
1 1/2 C flour
1 Tbsp corn syrup
1 tsp vanilla
2 large Symphony Bars
Stir all ingredients together, do not beat. Spread half of batter into pan. Place candy bars on top. Spread the rest of the batter on top of the candy bars, covering completely. Bake in 350-degree preheated oven for about 22 minutes. Make sure the middle is done before removing from the oven. Cool before cutting.
Side note - the candy bars are optional. This is a great brownie recipe even without the delicious middle. :)
2 C sugar
1/2 C cocoa
4 eggs
1 1/2 C flour
1 Tbsp corn syrup
1 tsp vanilla
2 large Symphony Bars
Stir all ingredients together, do not beat. Spread half of batter into pan. Place candy bars on top. Spread the rest of the batter on top of the candy bars, covering completely. Bake in 350-degree preheated oven for about 22 minutes. Make sure the middle is done before removing from the oven. Cool before cutting.
Side note - the candy bars are optional. This is a great brownie recipe even without the delicious middle. :)
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