Wednesday, July 22, 2009

Mexican Pasta Salad

The night I first served this it did not get favorable reviews. I was actually certain I would never make it again, but since I had a bowl full of the stuff, I wasn't going to let it go to waste and had the leftovers for lunch the next day. The girls devoured it and even asked for seconds! It actually tastes like Tortilla Roll-Ups; in some parts of the country they call them Pinwheels.

If you're serving this salad, I highly recommend making it several hours in advance.

1 cup mayonnaise
12-15.5 oz. jar salsa
1 c. cheddar cheese, shredded or cubed
1/8 tsp. pepper
1/2 tsp. garlic salt
1/2 c. onion, chopped
8 oz. cooked pasta--shell, rotelle, etc.

In a large bowl, combine mayonnaise, garlic salt & pepper. Add cooled pasta (rinse well with cold water), salsa & onion. Toss to coat. Add cheese & refrigerate several hours, or overnight before serving.

Wednesday, July 15, 2009

"Ice Cream" Cake Cones

Whether you're looking for a way to jazz up a kids' birthday party, trick your little sweet tooth, or you want to mix up a fun baking activity, this one's a sure hit!

Cake Cones

1 box cake mix
ice cream cones, flat-bottom cupcake liners for extra batter

In a mini muffin tin arrange cones.
Spoon batter into cones to fill about 3/4 of the way full, and bake according to the directions on the box.
If you still have batter left after filling cones, pour remaining batter into cupcakes.
I found the cones took a little longer to bake, so watch for them to be golden brown on top.
It is okay if the batter bakes over the side of the cone, it offers more surface area for frosting and gives the illusion of a melting cone.

*Hint: Fill empty muffin cups with water to keep cake moist while cooking.

The Best Homemade Frosting

2 c. powdered sugar
2/3 c. Crisco shortening
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. almond extract (use just a little bit more than 1 tsp.)
1 Tbsp. milk (use a little less to make frosting more stiff)
choice of food coloring

Mix all with a hand mixer until creamed & frost.

Frosts 24 cupcakes or one 9x13 cake.

Garnish as desired with sprinkles, jimmies, crushed candy bars, etc.

Tuesday, July 14, 2009

Grilled Asparagus

We grilled asparagus last night with our steaks and it was a huge hit, even with the girls. Or should I say, especially with the girls?!

asparagus
olive oil, about 4 Tbsp.
garlic, minced (optional)
salt & pepper or seasoning salt

1.Rinse asparagus, and allow to dry slightly.

2. Trim 2 inches off bottom of stems.

3. Spread asparagus stems out in a shallow baking dish.

4. Drizzle lightly with olive oil & toss with fingers to evenly coat.

5. Season with garlic, salt & pepper or seasoning salt (Mrs. Dash is a good one); toss again.

6.Place on grill for five minutes, turning often for even cooking. When asparagus browns slightly you know its cooked.

Monday, July 13, 2009

Summer Pasta

This is a delicious & nutritious pasta, perfect for summer dining. Italy in a bowl!
1/3-1/2 cup extra virgin olive oil
garlic, to taste
fresh basil, 1 bunch
2-3 ripe tomatoes, chopped
1/2 lb. Mozzarella cheese, grated
1 lb. Fettuccine
cooked spinach, 1/2--1 bunch

Mix oil, garlic, basil, tomatoes & cheese in a large bowl. Let sit at room temperature at least 1/2 hour, stirring occasionally to blend flavors. Boil Fettuccine according to directions. Drain & toss in bowl with above mixture. Serve immediately or refrigerated, either way its delish!