BLT Pasta Salad

I first had this salad when visiting my son and daughter-in-law for my grandson's baptism. My daughter-in-law made this salad for our dinner, and I loved it. It is fresh and very flavorful. The original recipe can be found on Kelsey Nixon's Potluck Blog

BLT Pasta Salad

Yield: 8-10 servings

For the dressing:
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh basil leaves
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the salad:
1 pound sliced bacon (approximately 16 slices) (I use thick-cut bacon)
1 pound dried short past (rotini, fusilli, or farfalle)
1 pint cherry tomatoes, halved (about 10 oz)1 avocado, diced
3 oz romaine lettuce chopped
3 tbsp finely chopped fresh chives

I typically use mezzo rigatoni because I like it better in this salad.

Prepare the salad and then prepare the dressing and mix. Chill salad for about an hour.

Easy Three-Ingredient Tomato Soup

 I received this easy three-ingredient tomato soup recipe which pairs wonderfully with a grilled cheese sandwich from my daughter. It is delicious and oh so easy.

Ingredients:

4 tablespoons unsalted butter (I used regular butter - I prefer the Kerry butter)

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes (This works with fresh tomatoes too)

1/1/2 cups water, of chicken or vegetable stock

1/2 or more teaspoon salt to taste

Directions:

Melt butter over medium heat

Add onion wedges, water (stock), tomatoes, and salt. Bring to a simmer and cook uncovered for 40 minutes. Stir occasionally.

Blend the soup and then season it to taste. (You can blend with an immersion blender or in a regular blender. If you use a regular blender, do it in

small amounts and cover the top of the blender with a towel as the soup is very hot.)

Makes 2 generous servings.

Edamame Salad

I have a confession to make. The first time I tried to eat Edamame, I couldn't stand the taste or texture. However, when I visited my brother and his wife, she asked if I would like Edamame salad. I said sure, why not but was worried I wouldn't like it. The salad was terrific, and I had two light, refreshing, and healthy helpings. Lo and behold, I found out that when preparing Edamame, you are supposed to shell them. Yes, that is correct; the first time I tried Edamame, I tried eating them like the sugar snap peas in the pods. The Edamame and pod together are not good at all, but that could be because you are not supposed to eat the pod. Silly me. I am living proof that you can teach an old dog new tricks. Now for the recipe.

Edamame

Roasted corn or frozen corn

Julienne carrots

Red bell pepper

Red onion

Cilantro

Cranberries

Rice wine vinegar

Olive Oil

You can add any amount of the above ingredients to make your salad. You can also add zuchinni, drained black beans, or cauliflower. I typically use 1 cup of Edamame and add the other ingredients to make a nice salad. I add approximately 1-3 tsp. of Olive oil and 1-3 tsp. of Rice wine vinegar. The salad is very festive and colorful. I like it because it tastes good and is healthy. Everyone I have fixed it for loves the salad.

Mom's Half Hour Chili

This is my favorite Chili recipe. I have found that if I make it the day before and put it in the refrigerator over night and have it the next day, the spices have blended nicely together. Having said that, it is tasty the first day, but the day after is even better. Please note, I like my chili to be thick and not like soup. You could actually eat this with tortilla chips, a spoon, or over a hotdog or french fries if you are so inclined.  The recipe is as follows:

1 lb ground beef ( I have used steak and stew meat; you could also substitute chicken)
1/2 c. chopped onion (can be omitted)
1 tsp. garlic salt
3-4 tsps. chili powder
1/4 tsp pepper
1 bay leaf
3 c cooked tomatoes
1 #2 can read kidney beans

Please note, these are the basic ingredients and you can change it to suit your desire for heat.  I add red chili pepper flakes and more chili powder. Saute the ground beef with the onion, salt, pepper, chili powder, garlic salt, and bay leaf until browned. Add tomatoes, simmer 15 minutes. Remove bay leaf and add beans. Cook 10-15 minutes or more stir often.

Best Caramel Apple Dip

I got this yummy Caramel Apple Dip from a friend of mine and had to get the recipe.  I hope you like it.

Melt together over medium heat:
1 C. butter
2 C. brown sugar

Add:
1 can sweetened condensed milk
1 C. Karo syrup

Continue cooking, stirring constantly, until it barely starts to boil. (First bubbles
appear)

Take off heat and stir in:
1 T. vanilla

Serve warm with apple slices. Keeps well in refrigerator. (Seldom lasts long
enough to worry about spoiling!)

At this point you can put it in little pint jars to give away as a gift, or place it in a container and store in your refridgerator.  This is the best!!

Oatmeal Cookies - Grandma's Recipe

1 cup softened margarine or butter

3/4 cup brown sugar (packed tightly)

3/4 cup white sugar

2 eggs

1 tsp salt

1 tsp vanilla

1/2 tsp water

2 cups of flour 

1 cup chocolate chips (you can put in more if you want) (I like the Ghiradelli large dark chocolate chips - 65% Cocoa).

2 cups of oats

1 cup chopped nuts (optional)

Cream the butter and the sugar.  Add the eggs and mix well. Blend in the salt, vanilla, and water and mix well. Add flour slowly and blend well. Add the chocolate chips and then add the oats.  I make the dough fairly stiff by adding extra flour so that the cookies will be soft; but be careful that you don't add to much because the cookies won't taste right. You can start baking one batch and see how they turn out. If they spread out to thin, you can add a little more flour.  You can vary the recipe by adding raisins and cinammon, M & M's, or anything else you wanted to try.

Bake at 350 degree Fahrenheit for about 9-12 minutes (depending on your oven). You want the cookies to just have a little touch of brown, but not much.  If they are too brown, they are still good, but they are more crunchy.  Drop dough on cookie sheet that has been prepared with PAM spray.

Molasses Sugar Cookies

These cookies are yummy.  They taste like Ginger Snaps.

3/4 cup margerine or butter

1 cup sugar

1/4 cup molasses

1 egg

2 tsp baking soda

1/2 salt

1/2 tsp cloves

1/2 tsp ginger

1 tsp cinnamon

2 cups flour

Melt margerine in large pan over low heat and cool.  Add sugar, egg, and molasses.  Beat well.  Add salt, Baking Soda, cloves, ginger, and cinnamon and mix well.  Mix in flour.  Chill.  Form 1 inch balls and roll in granuatled sugar.  Place on a greased cookie sheet 2 inches apart.  Bake at 375 degrees Farenheit for 8-10 minutes.  Don't cook to long as they will be crunchy.  I like them best when they are soft and chewy.