pasta salad

This is great for a picnic to the park on a hot day. Got the recipe out of taste of home magazine.

1 pkg (12oz) tricolor spiral pasta (I used wacky mac)
2C cubed part-skim mozzarella cheese (I used colby jack and some pepper jack)
2C cubed cooked chicken (I used terriyake and pineapple sausges instead, 2 of them)
1 lrg green pepper chopped
1 lrg sweet red pepper, chopped
1 C sliced fresh mushrooms
2 cans (2 1/4 oz each) sliced ripe olives, drained
6 green onions (i used red instead, and about 1/2C maybe)
1 pkg sliced pepperoni, halved (used turkeyroni, and only about 1/2pkg)
1/2C vegetable oil (Canola oil)
1/3C red wine vinegar ( i used red wine vinegar infused with pomegrant)
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp salt (omitted, had plenty of salt already)
1/4 tsp ground black pepper

Cook pasta according to directions. rinse with cold water and drain well. Place in large serving bowl, combine all meat and veggies.
Mix together seasonings, canola oil, and red wine vinegar. pour over salad and toss. refrigerate until serving.
Makes a lot!

skillet potatoes

1 good sized sweet potato
1 good sized baking potato
Scrub well
slice into thin slices
put a little canola oil into frying pan on med heat, place potatoes in pan, cook until soft, add seasonings of choice. I use Mrs Dash usually tomato, garlic kind.

Mississippi Hush Puppies

Found this recipe on cooking light for our movie night, these were really good i was sort of surprised.

Yield
1 1/2 dozen

Ingredients
1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 tablespoon sugar
1 large egg
1/2 cup milk or beer (i used soy milk)
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped (omitted)
Vegetable oil (canola oil)

Preparation
Combine first 3 ingredients in a large bowl, and make a well in center of mixture.
Combine egg and next 4 ingredients, stirring well; add to dry ingredients, stirring just until moistened.
Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375°.
Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately

cider glazed carrots

found this recipe on cookinglight.com
this was really good.
I added come chopped mushrooms to the mix b/c i had a lot in the frig. i just used 2 XL carrots and sort of just estimated the rest of the recipe. I subbed ground ginger for the mustard and it was really good.

Ingredients
9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard (i didnt have any so i used ground ginger)
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
1 tablespoon chopped fresh parsley

Preparation
Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.
Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.
Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.

Yield
12 servings (serving size: about 2/3 cup)

Nutritional Information
CALORIES 75(26% from fat); FAT 2.2g (sat 1.2g,mono 0.6g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 5mg; CALCIUM 31mg; CARBOHYDRATE 14g; SODIUM 103mg; PROTEIN 1g; FIBER 2.8g

Potato Salad

Called up my gramma and got her "famous recipe" for potato Salad, with a little twist on the ingrediants it came out rather well.

4 lbs potato

1 onion

6 eggs (Save 2 for the top)

1 jar Mayo

3 dime squirts of Mustard (I used Spicey brown mustard, and used a bit more)

Salt & Pepper to taste

Boil Potatoes (I cooked them just a little too long)

then mix everything to a nice consistancy in a big bowl, slice the remaining 2 eggs on the top, and sprinkle with paprika!

Potato and Sun-Dried Tomato Au-Gratin

Well I got this recipe from Cooking Light . It was really good. Made it to go with Grilled Chicken I believe. Or any type of meat dish would be really good. I have a picture but it won't load it to the page for some reason. We had a lot left over so the second night we added some mushrooms to it and that was very good too. I think it could use more cheese, so load it up!
I only made 1/2 the recipe and it made a 8x8 baking dish full!

Soo good though!

Potatos

4 Potatos

Wash well

Slice potatoes into thin pieces into a frying pan with Little bit of EVOO

Add little Oregano, Parsley, and Pepper for taste

flipping potaotes often. I chopped them into little smaller pieces while cooking with the spatula.

Cook til soft, slightly brown.

Toasted Cornbread, Bacon, and Chestnut Stuffing

Got this one out of the Rachael Ray Nov 07 Magazine as well. This was part of our late Christmas dinner with the grandparents too. I didn't like it but I'm not a fan of stuffing everyone else said that it was really good. There is the link to the recipe! Good Luck.