Spring Pasta Salad

garden pasta salad 8

The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

FullSizeRenderHowever, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes.  These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta.  This combination is perfect for any celebration including Easter which will be here before you know it.

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Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.shellsboiling pasta

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.tomaotes , onions, green peppers and tomatoes

Now set the vegetables to the side and mix up your dressing.  In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

mixing dressing

Drain your pasta and rinse it in cold water.  Now you can mix everything together in a large bowl.

shells mixed into pasta

Refrigerate for at least 3 hours before you serve to let the flavors mix together.

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garden pasta salad 11

Spring Pasta Salad
 
Ingredients
  • 1 (16 oz.) package of medium pasta shells
  • 1 cup of chopped red onions
  • 1 cup of chopped green peppers
  • 1 cup of sliced radishes
  • 1 pint of grape or cherry tomatoes (cut each tomato in half)
  • 1 (14 oz.) can of sweetened condensed milk
  • 2 cups of mayonnaise
  • ½ cup of white vinegar
  • ¼ teaspoon salt
  • ½ cup of sugar
Instructions
  1. Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.
  2. While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.
  3. Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, ½ cup of white vinegar, ¼ teaspoon of salt, and ½ cup of sugar.
  4. Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.
  5. Refrigerate for at least 3 hours before you serve to let the flavors mix together.

 

 

 

Chicken Pot Pie

Chicken pot pie 6Chicken pot pies are one of my favorite foods with their creamy filling and buttery crust.  I remember enjoying Swanson Chicken Pot Pies in those little foil tins as a kid in the 80’s.  Everyone enjoyed their flakiness and had fun picking at the upside down pie on their plates.  Well as an adult I have never bought those pies.  I guess it’s because they look like they are half of the size they used to be and the quality of the vegetables and chicken is questionable.  Luckily I have a pot pie recipe that I have enjoyed for many years as an adult, which I am sharing with you today. This recipe is so simple that your kids can help make it on those busy weeknights.  And, it’s healthy since it’s packed full of vegetables so you can feel good about getting the kids to eat their corn, beans, carrots, peas, and green beans.  The best part of this dish is the flakey, buttery crescent roll topping that is woven over the filling.  So let’s get started on this simple weeknight meal.

chicken pot pie 4

chicken pot pie 2Start by preheating the oven to 375 degrees.  Next you will need a 1/2 cup of onion chopped into fine pieces.

onionsThen in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions.  While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.

cooking onionsNext whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.

mixing in soups and thymeThen add your cooked vegetables.

mixing in vegetablesDrain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.

mixing in chickenPour the filling into a greased 9.5 inch oven safe pie plate.

filling in the pie plateNow get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.

smoothing out lines in rollsCut the crescent roll dough into 1 inch strips.cutting rolls in stripsPlace the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.

rolls on top of pot pieBake the pie for 15-20 minutes or until golden brown in a 375 degree oven.  Let it sit for 5 minutes and then serve.  This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.

pot pie 1

Chicken Pot Pie

Ingredients

  • 1/2 cup of finely chopped onions
  • 1 (16 oz.) package of frozen mixed vegetable (classic mix of: corn, carrots, peas, and green beans)
  • 2 tablespoons of butter
  • 1 (10 1/2) ounce can cream of chicken soup
  • 1 (10 1/2) ounce can of cream of mushroom soup
  • 1 cup of milk
  • 1/2 teaspoon dried thyme leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (9.75) ounce can of cooked white chicken breast or 1 1/2 cups of cooked chicken
  • 1 (8 ounce) package refrigerated crescent rolls

Instructions

  1. Start by preheating the oven to 375 degrees. Next you will need a 1/2 cup of onion chopped into fine pieces.
  2. Then in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions. While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.
  3. Next whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
  4. Then add your cooked vegetables.
  5. Drain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.
  6. Pour the filling into a greased 9.5 inch oven safe pie plate.
  7. Now get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.
  8. Cut the crescent roll dough into 1 inch strips.
  9. Place the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.
  10. Bake the pie for 15-20 minutes or until golden brown in a 375 degree oven. Let it sit for 5 minutes and then serve. This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.
http://www.cookingupcottage.com/2016/03/01/chicken-pot-pie/

Chicken-Pot-Pie-Long-Pin

Free Valentine Printable Card

2016 Valentine picture
2016 valentine 4Today I’m featuring a cute rainbow heart printable Valentine card.  This card turns any piece of candy into the perfect Valentine treat.  As you can tell from the pictures, it coordinates perfectly with any of the rainbow candies like Skittles or Nerds. Or you can even try it on a delectable box of chocolates.  Also note that I left enough room for the little ones to write their names.  As a mom, I know how frustrating it is when you help your child prepare for their school Valentine party only to find out that the store-bought cards leave no room for the names.  So forget about buying those frustrating Valentines at the store and just make your own.  All you have to do is go out and purchase a bag of your favorite candy, print out the valentine on white cardstock or paper, cut them out, and attach them to the candy with tape or curling ribbon. 

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Click Here To Print the Valentine Card

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Pineapple and Green Pepper Cheese Ball

cheese-ball-2We had crazy blizzard conditions in Iowa today giving me a snow day to figure out what to make for the Big Game on Sunday.  I decided to go with one of my favorite party foods, a Pineapple and Green Pepper Cheese Ball, which is the perfect snack for any get together.  When I crafted this cheese ball, it took me back to the 80’s when my mom would make this as part of the goodies she would serve for her card club.  My sister and I would happily clean up the leftovers after the party.  So if you want to add some 80’s flair to your party, make this flavorful cheese ball filled with heavenly pineapple, crisp green peppers, juicy onions, and smothered with chopped pecans.  It will make your guests cheer.

4 crackers Start by finely chopping the green pepper.

green peppersNext finely chop the onion.

diced onionIn a mixer combine the 2 (8 oz.) packages of softened cream cheese, the 1/2 cup of finely chopped green pepper, the 1/2 cup of finely chopped onion, 1 (8 oz.) can of crushed pineapple that has been well-drained, and 1 tablespoon of Lawry’s Seasoned Salt.

mixing cheese ballMix together and form this mixture into a ball and set it on a plate covered with a layer of chopped pecans.

chopped pecans

Then cover the cream cheese with the remaining pecans.

adding pecans to the cheese ballNow chill the cheese ball in the refrigerator for several hours to let the flavors mix together and then serve with your favorite crackers.

cheese ball 1

crackers and plate

Pineapple and Green Pepper Cheese Ball

Ingredients

  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 2 (8 oz.) packages of softened cream cheese
  • 1 (8 oz.) can of crushed pineapple
  • 1 tablespoon of Lawry's Seasoned Salt
  • 2 cups of chopped pecans

Instructions

  1. Start by finely chopping the green pepper. Next finely chop the onion. In a mixer combine the 2 (8 oz.) packages of softened cream cheese, the 1/2 cup of finely chopped green pepper, the 1/2 cup of finely chopped onion, 1 (8 oz.) can of crushed pineapple that has been well-drained, and 1 tablespoon of Lawry's Seasoned Salt. Mix together and form this mixture into a ball and set it on a plate covered with a layer of chopped pecans. Then cover the cream cheese with the remaining pecans. Now chill the cheese ball in the refrigerator for several hours to let the flavors mix together and then serve with your favorite crackers.
http://www.cookingupcottage.com/2016/02/02/pineapple-and-green-pepper-cheese-ball/