Everyone loves pasta salad, right? But I’m telling you, this one (which apparently came from a mistake) is my absolute favorite. I crave this more than any other pasta salad I’ve ever had. The ingredients are so unique that it gives it a sweet and savory flavor. But my mom swears she never made it the way I make it. She said her original recipe did NOT have green olives in it, but she can’t remember what it had instead. So I just make it like this. And since Memorial Day weekend is coming up, it’s about to be pasta salad season! Enjoy!
2 boxes of tri-colored pasta (cooked and drained)
2-3 cups of red seedless grapes (washed and loose)
2 cups cooked shredded chicken breast (or pulled rotisserie chicken)
6 oz jar sliced salad olives drained (I know it’s weird, but I pitch all the pimentos)
Hellman’s Light Mayo – 4-6 spatula dollops
2 Tbs or more Red Wine Vinegar
1 tsp dill
1 tsp garlic powder
1 Tbs sugar
1/2 tsp onion powder
Put first 4 ingredients in large bowl and chill
Whisk sauce ingredients together until it looks like salad dressing
Fold into pasta salad
Refrigerate 2-4 hours or overnight. The longer the better!
It was a few years ago when my sister told me she was bringing Grape Salad to the family reunion. I had never heard of such a thing! What is that? A salad with grapes in it? NO, it’s WAY more than that! It’s sweet and crunchy and oh so yummy! And it travels well, so that makes it super handy!
8 oz Cream cheese, softened (not fat free)
8 oz Sour cream
½ c Sugar
1 t Vanilla
4 lbs Red & green seedless grapes
1 c Brown Sugar
1 c Pecans, chopped
Beat the cream cheese, sour cream, sugar and vanilla together. Fold in seedless grapes, washed and dried. Top with brown sugar and pecans.
I’ve been hearing and seeing that everyone is making these lately, so I had to give them a try! And I’m glad I did! These are SO delicious. They’re extra crispy on the outside but nice and fluffy on the inside. These might be my new favorite way to make potatoes! (and being Irish, you know I LOVE me some potatoes!)
12-14 small potatoes
1 tbsp sea salt (for boiling)
2 tbsp butter, melted
1 tbsp olive oil
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
Finely chopped parsley, optional garnish
Bring a pot of water to a boil, add 1 tbsp salt. Cook potatoes until soft – about 20 to 25 minutes. (It’s ok if the skin splits.)
Preheat oven to 400°
Drain the potatoes and let them set in the colander for 5 minutes
Place on the pan and use a large fork or potato masher to smash them, trying to keep them in one piece. The thinner they are the crispier they will be!
Leave on the pan for another 5 minutes
Drizzle with melted butter, then olive oil. Sprinkle with salt and pepper.
Bake for 45 minutes or until deep golden and crispy. Don’t flip!
Sprinkled with parsley if desired. (we dipped in sour cream!)
This is one of my favorite fruit salads! It’s so yummy and easy and very kid-friendly. It’s tart and sweet and you can really customize it depending on what fruits you want to use! Perfect side dish for Easter!
3oz box instant vanilla pudding
20oz can pineapple tidbits in juice
2 cups seedless grapes
2 bananas (sliced and added just before serving)
1 cup sliced strawberries
1 cup blueberries
Mix everything together (including the juice from the can of pineapple) and chill at least 3 hours before serving. Make sure to add the bananas right before putting it on the table so they don’t get brown.
One of my favorite comfort foods is soup. And when it’s creamy and cheesy, even better! I like to get sourdough bread bowls to put this in…you can find them at some local bakeries! Top with a little shredded cheese and even your kiddos will gobble it up!
½ cup butter
½ cup flour
6 cups chicken stock
6 cups milk
1 tsp salt
1 tsp white pepper
3-4 cups fresh broccoli florets
1 pound processed cheese, shredded
2 cups shredded Cheddar cheese
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
When I saw these on a pin, I just HAD to make them. Not sure what everyone is bringing to your New Year’s or Game Day gatherings, but these are so different and delicious! Plus, they’re only 140 calories! WHAT?! Don’t delay! Make these today!
1 2/3 cups cooked shredded chicken
1/2 cup chopped fresh pineapple
4 TBS barbecue sauce
1/2 TBS chives
12 wonton wrappers (found in the produce section)
1/2-3/4 cup reduced fat 2% shredded cheddar cheese
Mix chicken, pineapple, BBQ sauce, and chives in a medium bowl until well coated.
Lightly spray cups of a muffin tin with cooking spray and press a wonton wrapper into each cup
Spoon about a tablespoon of the chicken mixture evenly into the cups, and sprinkle with cheese
Bake at 375 for 18-20 minutes. Let the cups cool for 5 minutes before popping them out so they keep their shape.
As we continue our month of JOY-uary, we found another way to spread a JAR of JOY! This is easy to make and can be a sweet gift for someone. Make a dozen of them to have on hand for someone recovering from surgery or just to brighten someone’s day! I added half a cup of corkscrew pasta because the jar wasn’t full. You could add more barley to fill it instead.
Italian Barley Soup Mix in a Jar
In a Jar, layer these ingredients in the order listed in a wide-mouthed pint jar:
1 cup pearled barley
½ cup sundried tomatoes
1 TBS dried chopped onions
1 TBS dried minced garlic
2 TBS dried basil
1 TBS dried oregano
1 TBS dried parsley flakes
½ cup pasta to fill (optional)
1 bouillon cube (I used beef, but you can use veggie)
Instructions for cooking the Italian Barley Soup from mix: Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste. If you want to take it up a notch, add a pound of fried crumbled ground beef.
Maybe you’re not a baker, and that’s okay. You can still provide homemade holiday treats! These are simple and the kiddos will LOVE to help!
16 oz Pretzel Rods
12 oz Chocolate Chips, dark or white chocolate or Candy Melts
1-2 TBS Shortening
Line baking sheets with parchment paper
Microwave 2 cups of chocolate and shortening in a tall glass for 45 seconds. Stir. If necessary, microwave for additional 10- to 15-second intervals, stirring just until melted
Dip the pretzel rods into melted chocolate, tilting the glass to easily cover as much of the pretzel as you want. Use the side and rim of the glass to remove excess. Place on baking sheet. Sprinkle with sprinkles