The Easiest Pasta Salad EVER.

When I say this is the easiest pasta salad ever. 

I mean it.

This is my go-to salad whenever we have a bbq. 

My mom has been making this salad since I can remember and now I make it for my family. 

Only 5 ingredients folks! 

Chop up your olives and quarter your pepperonis.

Add parmesan and dressing right before you serve. 

Recipe

1 package of garden rotini

1 cup of chopped black olives

1 cup of pepperoni (quartered

Parmesan cheese to taste

Zesty Italian salad dressing (to taste)

Cook pasta according to package instructions. Add in pepperoni and olives.  Before serving add dressing and cheese. Refrigerate. 

The great thing about this salad is that you can really make it your own.  Sometimes I add tomatoes, red bell pepper, or any vegetables I have on hand.  

The other great thing, is that is so refreshing for summer!

Because Graham Crackers Taste Better With Frosting.....

I grew up with these treats.

My mom would call them: "a poor man's cookie"

They are so easy. 

A load of frosting sandwiched with two graham crackers. 

So easy, so so good.

There really isn't a recipe for these tasty treats.

Just pick your favorite frosting and smash it between two graham crackers. 

That's it. 

ps: they are even better the second day. 

well, if they last that long!

Food For Thought Tuesday: Ice Cream Sandwich Dessert

This dessert is PERFECT for summer. 

That is, if summer would ever get here! :)

It is a no bake dessert that you can seriously put together in 10 minutes.  

My family loves it and we always enjoy this in the summertime when it's sweltering outside.

After seeing how easy this is, I know you will want to make this for your family!

Ingredients

 For this size of dish I used I needed two boxes.
 I also used Cookies and Cream ice cream sandwiches this time.
You can use any flavor that you like. 

 Step 1: Place a layer of ice cream sandwiches on the bottom of dish

Step 2. Next, layer hot fudge on top of ice cream sandwiches. 

Step 3: Add another layer of ice cream sandwiches. 

Step 5: Add one more layer of hot fudge

Step 6: Top with cool whip

Step 7: Swirl remaining fudge over the top. And freeze a few hours before serving. 

Recipe

Ice Cream Sandwich Dessert

2 boxes of ice cream sandwiches. (this is for a small rectangle dish)

1 jar hot fudge

1 small package of cool whip

 Step 1: Place a layer of ice cream sandwiches on the bottom of dish

Step 2. Next, layer hot fudge on top of ice cream sandwiches. 

Step 3: Add another layer of ice cream sandwiches. 

Step 5: Add one more layer of hot fudge

Step 6: Top with cool whip

Step 7: Swirl remaining fudge over the top. And freeze a few hours before serving. 

Food For Thought Tuesday: Strawberry and Cream Cupcakes

Hope you all had a wonderful Memorial Day Weekend. 

We pretty much did nothing.  

It was nice. 

The weather however, was horrible. 

When is summer ever going to show up?

Even though the weather was horrible, this little treat did brighten my day a little. :)

I made these on Sunday and they were delicious! 

Ingredients:

SUPER EASY

These cupcakes are seriously easy peasy. The only ingredient that was not in my pantry was the Fanta strawberry soda. 

I love how pink the batter is from the soda. 

I only like to fill my cupcake papers about two-thirds full.  I find if you do it any more than this than you get major muffin-tops.  

This batter made 18 cupcakes. 

Cool, and frost.

Recipe from "Super Moist Cake Mix Recipes" from Betty Crocker

Strawberry and Cream Cupcakes:

1 box Betty Crocker super moist white cake mix

1 1/4 cups strawberry flavored soda pop ( I used Fanta)

Vegetable oil and egg whites called for on cake mix box.

Fresh Strawberries for garnish

1 Recipe of Cream Cheese Frosting.  Go HERE for my recipe.

heat oven to 350.  Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites.  

Bake for 14 minutes, or until toothpick comes out clean.  Cool in pan for 10  minutes.  Remove and cool on cooling rack. 

When completely cooled, frost with cream cheese frosting and top with chopped strawberries. 

Refrigerate. 

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Food For Thought Tuesday: Chocolate Crinkle Cookies

For family home evening we made Chocolate Crinkle Cookies.

I remember eating these when I was young and I haven't had one in years, so I decided that it would be fun to make these for our treat for FHE. 

I love to include Hannah and Charlie when I cook.  Hannah is getting big enough to really do most of the work.  I just help her a little.  Obviously Charlie can't cook, but he loves to sit and watch me cook dinner every night.  

Food For Thought Tuesday: Pound Cake Trifle

 This dessert was actually the creation after a cooking fail. 

I was supposed to make a Strawberry Boston Cream Pie for dessert for Mother's Day. 

Let's just say I was a little too impatient and the cake didn't turn out well.

A run to costo for some pound cake, let to this creation:

Pound Cake Trifle. 

Pound Cake Trifle.

1 store bought pound cake. ( I bought mine at costco, but you can get the stuff in the freezer section too)

1 small box of French Vanilla Instant pudding

1 cup cream

1 cup milk

3 cups sliced strawberries

1 box danish dessert

Cool Whip

A couple hours before you are ready to serve your dessert, prepare Danish dessert according to package instructions.  Let cool in refrigerator. 

Prepare pudding with 1 cup milk and 1 cup cream and whisk.  Set in fridge until thick.  

Cube pound cake into bite sized pieces.

You could make one large trifle or do individual servings.  I did individual cups.

This is how I layered it:

Pudding

Cake

Strawberries

Cake

Pudding

Cool Whip

Strawberries

We all loved how it turned out! It was really yummy and I will definitely be making this again in the future! 

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Food For Thought Tuesday: Pineapple-Carrot Cake

I love carrot cake. 

It is one of those really rich decadent desserts, that I can never say no to.

My mom and I have been helping my sister test out cupcake recipes for her wedding and over the weekend we decided to test out this recipe.  

Pineapple-Carrot Cake. 

This isn't your average carrot cake.  Normal carrot cakes are kind of like a spice cake, but this one is more on the fruity side.  We all really enjoyed it and I think we will be adding this cake to our wedding list! 

Pineapple-Carrot Cake

Recipe from Betty Crocker

1 box Super moist butter recipe yellow cake mix

1/2 cup water

1/3 butter softened

1 tsp grated orange peel

1 tsp vanilla

4 eggs

1 can (8 oz) crushed pineapple *undrained

2 1/2 cups grated carrots

Heat oven 350* and spray and flour the bottom of a 9 X 13 cake pan. 

In large bowl combine all cake ingredients, except carrots until blended. Then stir in carrots at the end. 

Bake 35 to 45 minutes or until toothpick comes out clean.

Cool completely. 

Frost with Cream Cheese Frosting.  You can find my recipe here.

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Food For Thought Tuesday: Orange Rolls

It has become sort of a tradition to make these Orange Rolls for Easter breakfast.  

So this year, it was Orange Rolls and bacon for breakfast! Such a good combination.  The best part, these are so easy to make and there is no mess! 

These are also fool-proof, anyone can make these.  Even if you aren't a "baker" you can still make these!

My family loves this recipe and they never last long in our house!

Orange Rolls

3 packages 7.5 oz pillsbury buttermilk biscuits

1 cube butter

3/4 cup sugar

2 oranges 

1 tsp orange zest

Preheat oven 350*

In a bunt pan, layer biscuits in a single layer around the pan. Set aside

Zest oranges and then juice them.  In a saucepan melt butter and then add sugar.  Bring to a boil and then add in zest and juice from orange.  

Pour mixture all over biscuits.  Bake in oven for 20-25 minutes or until biscuits are cooked through and the top is golden brown.  

Serve hot. 

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Food For Thought Tuesday: Mexican Tea Cookies

This was the very first recipe I ever made by myself.  

I was about 11 years old. 

Yes I have been cooking pretty much my whole life, remember this picture? You can read about it here. 

Anyways, I was an interesting child.  Normal children ask for toys for Christmas.  Not me.

I asked for a Mixer. 

Yeah, like a kitchen aid.

And no, I didn't actually get a Kitchen Aid, I got a cheap knock-off.  But I didn't care.  I was thrilled about my new mixer, and ended up making these cookies to test it out! 

I grew up eating these cookies, especially during Christmas time.   They are basically a shortbread cookie, and they are delicious!

Here is the recipe! 

I actually made this dough a while back and froze some cookie dough to see if they would turn out.  It turns out that it freezes great, and I just had to cook them a little bit longer and they were just as delicious! 

PS: I still don't own a Kitchen Aid mixer. 

Maybe one day.   :)

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Food For Thought Tuesday: Sour Cream Cheesecake

Cheesecake is one of my favorite desserts.  This recipe is super easy and really tasty!  This is my mom's recipe and she has been making this ever since I can remember.  

What makes this cheesecake special is the sour cream topping.  It makes it even more rich and decadent! 

Sour Cream Cheesecake

1 graham cracker pie crust (or you can make your own)

18 oz softened cream cheese

2 eggs

1/2 cup sugar

1 T Lemon Juice

1 tsp vanilla

In a mixing bowl, cream sugar and cream cheese until blended add eggs and remaining ingredients until blended. Pour into pie crust and bake 350* for 35 minutes

Sour Cream Topping

1 cup sour cream

3 T sugar

1 tsp vanilla

Mix ingredients in small bowl until blended.  After cheesecake has baked 35 minutes, remove from oven and spread sour cream topping CAREFULLY onto the cheesecake.  Put back in oven and bake another 10 minutes.

Remove from oven and let cool.  Refrigerate for at least 3 hours before serving.

Top with fresh strawberries or make a strawberry glaze. ( I used Danish Dessert) 

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Food For Thought Tuesday: Chicken Stir Fry

Stir Fry is such an easy meal to prepare.  I love making it for my family because it is super easy and really healthy.  

I found this recipe over at one of my favorite recipe websites a long time ago and my family loves it!

This recipe comes from Kraft Recipes. 

I have made this recipe a dozen different ways.  I just prepare it with the veggies that I have on hand.  

what you need

Take 2 cups hot cooked rice and 1 Tbsp. oil and mix & match your recipe from these options...

	meat options	vegetable choices	sauce possibilities
	1 lb. boneless skinless chicken breasts, cut into 1-inch pieces	1 pkg. (16 oz.) frozen stir-fry vegetables	stir-fry sauce
	1 lb. boneless beef sirloin steak, cut into thin slices	2 cups mixed chopped onions and red and green peppers	KRAFT Barbecue Sauce
	1 lb. boneless pork loin, cut into 1-inch pieces	2 cups corn	TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
	meatless: 2 cans (15 oz. each) kidney beans, drained and rinsed (omit oil in step 1 and add with the vegetables)	2 cups mixed carrot slices, broccoli florets and thin red onion wedges	KRAFT Zesty Italian Dressing

then follow our 3 simple steps:

COOK and stir meat in 1 Tbsp. hot oil in large skillet on medium-high heat.

ADD vegetables and 1/2 cup sauce; stir until well blended. Bring to boil; cover. Reduce heat to low; simmer 5 minutes.

SERVE over hot cooked rice.

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Food For Thought Tuesday: Pistachio Pudding Bars

I made this yummy dessert for St. Patrick's Day! 

This recipe acutally comes from my mom.  My mom made this dessert all the time when I was growing up and this is actually the first time I have ever made it. 

It is super easy, and really tasty! Plus, it was the perfect dessert for St. Patrick's Day!

Recipe

Pistachio Pudding Bars

Crust:

1 cup butter (room temp)

2 cups flour

1/2 cup powdered sugar

3/4 cup chopped nuts (i used walnuts, but you could use pistachios)

1 tsp vanilla.

In a mixing bowl, cream butter and sugar and then add flour and remanning ingredients. Dough will be crumbly.  Press into a 9 X 13 baking dish and bake at 350* for 15 minutes or until it starts to get golden brown around the edges.

Let Cool

Cream Cheese filling:

8 oz softened cream cheese

1/2 cup powdered sugar

1 tsp vanilla

3 cups cool whip

In mixing bowl, mix cream cheese with powdered sugar until smooth and creamy. Add in vanilla.  Then carefully fold in cool whip until incorporated.  Spread layer over cooled crust.

Pistachio Pudding 

2 small boxes of instant pistachio pudding

2 cups cream

2 cups milk

In mixing bowl combine all ingredients and whip until thick.  You may have to put in fridge for a couple of minutes to thicken.  When it has thickened, spread over cream cheese filling.

Let sit in refrigerator to set up for a few hours.  

I like to serve mine with homemade whipped cream.  Or you can top it with cool whip.  

Garnish with chopped nuts!

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Food For Thought Tuesday: Shredded Pork Tacos

Shredded pork tacos are a staple in our house.  We eat them at least once a month.  The reason I love making them is because they are so easy to make!

Shredded Pork 

1-2 lb boneless pork roast

3 cups salsa or until it just about covers your roast.

1/2 cup chicken stock

1/2 cup brown sugar

1 can diced green chilies

In crockpot add all ingredients.  Cook on low for 8-10 hours or until roast starts to shred easily.  

*Check on meat about half way through to see if you need to add more liquids.  I sometimes add a little more salsa about halfway through.  

**Taste the sauce when meat is cooked through and see if it's as sweet as you like it.  If not add a little more brown sugar.  

Tacos

Corn tortillas

Shredded pork

Queso Fresco or any cheese you prefer

Chopped tomatoes

Cilantro

Sour cream

Fill taco shell with meat and then top with cheese, sour cream, tomatoes, and cilantro.

I usually serve these tacos with Spanish rice or Cilantro Lime Rice. 

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Food For Thought Tuesday: Loaded Baked Potato Soup

About a week and a half ago I woke up and opened our curtains and this is what I saw.

I am READY for spring to show it's face around here. In Utah it can be almost 60 degrees one day and then the next day we will get a foot of snow. I hate this time of year. I am ready for warm weather and flip flops!

The only upside to this kind of weather is making some comfort food. I LOVE cream soups.
There is something warm and comforting about eating a warm bowl of soup on a cold day. During the winter we probably have soup or chili a 3-4 times a month. Just recently my grandmother made me a cream soup that was so delicious and she shared the recipe with me. She has a basic recipe for any kind of cream soup, and you just add what you like to the soup.

Since I've learned how to do this, I made up this recipe.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Ingredients

1 package of bacon, chopped into small pieces

1 small onion chopped finely

2 celery stalks chopped

2 carrots chopped

2 garlic cloves minced

6-8 medium potatoes, peeled and chopped

4 cups water

5 Chicken Bouillon Cubes

1 small package of Velveeta Cheese, cubed

2 cups cream

Potato flakes to thicken soup

Salt and pepper to taste

Sour Cream

Grated Cheddar cheese

In large stock pot, render bacon until crispy. Remove bacon and set aside. Reserve 3 Tablespoons of bacon fat and remove the remaining.

Saute onions, carrots, and celery in bacon fat for about 3 minutes on medium-high heat. Add in garlic and potatoes and stir. Pour in water and add the chicken bouillon cubes and let simmer until vegetables are fork tender. Turn the heat to LOW and add in your velveeta cheese and stir until melted. Slowly stir in cream and cook on low for about 5 minutes.

Do not bring your soup to a boil, if you do this it will separate and wont be as creamy.

Taste soup and add salt and pepper to taste. If soup is not as thick as you'd like, add a 1-2 Tablespoons of potato flakes and cook for another 5 minutes.

Serve with a dollop of sour cream, cheddar cheese, and reserved bacon.

I love this soup and we have had more times than I can count this winter. It is so creamy and rich and it hits the spot every time I make it. In my opinion the soup is even better the next day.

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Food For Thought Tuesday: Spanish Rice and Raspberry Slushy

Happy Tuesday everyone! Today I am sharing the conclusion of my Valentine's Day meal I made for my hubby.

I love trying out new recipes and making them my own. I usually start out with someone else's recipe, but tweak it a little or sometimes A LOT to make it my own. I usually tweak them because I don't have the exact ingredients on hand, or because I think my version would taste better. Sometimes it works, sometimes it doesn't. For these recipes, I was lucky enough that it worked out!

With our Beef Enchiladas, I made this yummy spanish rice. It was the first time I have made this type of rice. I generally make cilantro lime rice, but I thought this would be better with the enchiladas. I really like how it turned out and I have already made it again. :) To make a better presentation, I had a bunch of bell peppers on hand that I didn't know what to do with so I hollowed them out and put the rice in the peppers.

Spanish Rice

2 cups of long grain white rice

4 cups water

4 Chicken bouillon Cubes

1/4 cup green pepper chopped

1/4 red pepper chopped

1/4 chopped onion

3 cloves of garlic minced

8 oz jar of tomato sauce

2 tsp cumin

Salt and pepper to taste

1/4 cup vegetable oil

In a large pot, saute peppers and onion in oil until they start to get tender Add in garlic and rice and coat rice with oil and saute rice for a minute or two. Add in remaining ingredients and cover. Turn heat to low and cook for 20-30 minutes or until rice is soft. Try not to stir your rice until it's done, otherwise it will get sticky.

If you plan on using bell peppers for your presentation, cut a little off the bottom of your bell pepper so that it will be secure on the plate.

I made this special drink to go with our yummy dinner. This is another of my grandmother's recipes, and it was the first time I made it. It turned out to be really yummy!

Here are some tips if you plan on making this recipe:

**I ended cutting the recipe in half because it makes A LOT

**I also used strawberries rather than raspberries because I already had strawberries on hand.

**I also wold recommend doing this the night before so that it will have time to freeze.

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