Creamy Poppyseed Artichoke Pasta Salad

I don't know about you, but I LOVE anything with artichokes in it. Brad and I have dinner club tonight and I was asked to bring a pasta salad. So I made up my own special recipe. Here it is:

1 can medium black olives
1 pkg. mini pepperoni
1 can artichoke hearts(cut up)
Real mozzarella cheese block, cut in chunks
1 tsp. seasoning salt
1 16 oz. pkg. rotini pasta
1 bottle Kraft Creamy Poppyseed dressing(you could also add a bottle of Italian or Zesty Italian dressing instead)

Cook pasta according to package directions. Mix olives, artichoke hearts, pepperoni, mozzarella cheese, seasoning salt and poppyseed dressing. Let it marinate while pasta cooks. Drain pasta and let cool. Add pasta to dressing mixture and stir well. Refrigerate until ready to eat.

Enjoy!

Leave a comment and let me know what you think if you make it :)

Chocolate Peanut Butter Covered Brownie Bites and Cinnamon Pecan Special K

You are getting 2 in 1 with this recipe. These are super easy and delicious. Who could ask for more than chocolate and peanut butter mixed with brownies or cereal?! I just took some to the ladies I visit teach yesterday. With the leftover chocolate I added some Kellogs Cinnamon Pecan Special K and mixed it up. So yummy and needless to say it was gone in about 10 minutes.

1 brownie mix such as Pillsbury
2 Cups semi sweet chocolate chips
1/4 Cup peanut buttter

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler(or heat in microwave for 30 seconds at a time until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

Chicken Noodle Soup

I have made this several times now. Just made it last night!


6 chicken breast
4 cans chicken broth
1 tsp seasoned salt
1 tsp salt (or to taste)
1/4 tsp pepper
carrot
celery
Egg noodles (I use 16oz. Grandma's)

Place all (except noodles)in crock pot, cover and simmer on high for 5 to 6 hours. Remove chicken, dice, and return to broth and add noodles. Cook another hour or until noodles are done (about half hour on high).

The noodles are my favorite part :)

I serve with bread and butter.

Taco Soup

I know it won't be "soup" weather much longer (well it's Utah so who knows) I froze Tuesday on our date night. Here is another taco soup recipe we enjoyed!



2 - 3 chicken breasts
1 can Mexi-corn
1 can black beans
1 small salsa or picante sauce (mild)
2 cups chicken broth


Boil the chicken in water with salt, a piece of celery and a small onion. Takes about 30 minutes to cook. Save 2 cups of broth and put into a pot.
Cut chicken breasts into pieces and put into pot. Add 1 can of Mexi-corn. Drain beans and add to soup (you can rinse beans if you'd like or put the beans in, liquid and all). Pour in the small salsa or picante sauce. Mix together and bring to a boil. Simmer for about 10 minutes

Serve with tortilla chips. We love to put sour cream and cheese in our soup before eating.

Delicious and Easy!

Turkey Chili

You can make this with beef instead of chicken. Either way, it's yummy!

1 pound of ground turkey
1 small onion chopped
2 cans petite diced tomatoes
1 heaping Tablespoon chili powder
1 heaping teaspoon sugar

1 heaping teaspoon Worcestershire sauce
2 - 3 cans pinto beans
1 can light red kidney beans
1 can dark red kidney beans

Brown turkey (I add salt, pepper and garlic powder to the turkey) and would do onions if Chad would let me :) Then add everything except the beans and simmer for 1 hour. Add the beans and warm thoroughly. I drain the juice from one can of pinto beans and the can of light red kidney beans. I leave the juice in the other beans. I just don't want my chili too soupy.

Can serve with corn bread, or I just did bread with butter.

Lemon Bars

I love lemon bars! So when I saw this recipe I had to try!

1 box lemon cake mix
3 eggs
8 oz. cream cheese (softened)
1 stick butter
1 box powdered sugar


Mix 1 egg and box of cake mix and press into greased 9x13 pan. Next mix cream cheese, butter, 2 eggs and powdered sugar and pour over the crust mixture. Bake 45 minutes at 325 until browned on top. (I had to bake mine a little longer.)

Heath Bar Cake

Here is a recipe I found while waiting in the doctor's office. It is moist, rich and delicious. I found that the longer it sat in the refrigerator, the better it was.

1 German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container of Cool Whip
1 bag Heath chocolate toffee bits (you can use 6 Heath or Skor bars, crushed)

Prepare and bake cake according to directions in a 9 x 13 pan. After removing from the oven, poke holes all over cake with a fork. Pour condensed milk over the holes and pour caramel topping over holes. Let stand until the cake cools. Cover with Cool Whip and sprinkle chocolate Heath bits on top. Put in refrigerator and chill.

Oreo Cookies

My best friend, Natalie, introduced me to this recipe! A delicious, creative recipe that Chad and I have enjoyed!


1 package of chocolate cake mix (I use Duncan Hines Devil Food)
1/2 cup melted butter
1 egg
Mix all ingredients above and roll into 1 inch balls. Bake at 350 for about 7 - 8 minutes. Take out before it starts to crack on top.


Oreo Middle:
2 cups powdered sugar
1/4 cup shortening
1 egg white
1 teaspoon vanilla


Mix ingredients together. Put a dollop in the middle of a cookie and put another cookie on top.


You've got homemade OREO Cookies! Yummy!

Loaded Baked Potato Soup

This soup was a huge hit with our family last night. It can be prepared hours in advance and then left to simmer. It makes a huge batch, so feel free to half it. The leftovers are delicious however. Enjoy!
12 oz Applewood smoked bacon(or any kind you like)
2 tsp. celery salt or 2 diced celery stalks
1 cup matchstick carrots or 2 sliced carrots
1 large onion, finely chopped, or 1/8 cup minced onion
½ Cup red bell pepper, finely chopped(optional)
4 cloves garlic, minced or 1 tsp. minced garlic
1 1/2 cups mini diced ham
32 oz chicken broth
6 oz half and half
8 med/lg. potatoes, baked, peeled and mashed(I cook mine in the microwave)
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven or stock pot over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery salt, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.
Serves 6-8