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Pickle Pasta Salad

Pickle Pasta Salad

I love salads of all kinds and am always looking for creative, new ways to make salad. I love pickles and always put pickles (dill or sweet) in my pasta salads and in my potato salads. So, when I saw this salad I had to give it a try – it is yummy!! Enjoy!

Ingredients:

1/2 lb dry pasta (about 3 cups) – you can use shells, elbow, corkscrew or whatever pasta you think will work for this…

3/4 cup sliced dill pickles

2/3 cup cheddar cheese, diced

3 tablespoons finely diced white onion

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

1/3 – 2/3 cup mayonnaise – depending on how thick you like your dressing

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

salt & pepper to taste

I didn’t have any onions so I added a stalk of finely chopped celery instead and just added onion powder to my dressing 


Add pasta to boiling water and cook al dente. Run under cold water to stop cooking.



Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.


Combine all dressing ingredients in a small bowl and mix well.


Toss all ingredients in a large bowl. 

– I didn’t have enough cheddar so I also added what cheese I did have (don’t be afraid to experiment 🙂 


Refrigerate at least 1 hour before serving


Serve as a side with your favorite meat or sandwiches – I’m serving mine today with Salmon fillets. 

 
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Posted by on September 18, 2016 in Pasta, Salads, vegetarian, Yummy

 

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Spaghetti Bake and Apple Crumble Bars 


It’s finally fall and that’s when I really feel like cooking. The smells of fall are so good, the cinnamon, cumin, nutmeg…couldn’t be better. 

Today the house smells so good and because of that I’m in the mood to give you two recipes! 

First is a Spaghetti bake that I’ve adapted somewhat from the Taste of Home cooking site. 

Here’s the recipe:

1 package (16 ounces) spaghetti

1 pound ground beef

1 medium onion, chopped

1 jar (24 ounces) meatless spaghetti sauce

1/2 teaspoon seasoned salt

2 large eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups (16 ounces) 4% cottage cheese

4 cups (16 ounces) part-skim shredded mozzarella cheese

Spices I added were: Italian Seasoning, Dried basil (from my garden), oregano and salt & pepper. I also sprinkled in some red pepper flakes…

Note:  I am pescatarian  (meaning a vegetarian who eats fish) so I substituted the ground beef for chopped mushrooms and 3 large gloves of chopped garlic. Also, I didn’t have any cottage cheese, so I substituted some leftover homemade Alfredo sauce that I had. 

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef (or mushrooms – or both) and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 3-qt. baking dish. 


Top with half of the cottage cheese, meat sauce and mozzarella cheese.



 Repeat layers.



Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Then either for dessert – or earlier for breakfast that morning and dessert later, I made an Apple Crumble that is kinda like apple crumble bar cheese cake – so good!! I wish I could share with you how wonderful these dishes are making the house smell!! Oh my…welcome Fall!!


Sour Cream Apple Crumble Bars


INGREDIENTS

2 cups quick-cooking oats

1 cup (2 sticks) unsalted butter, room temperature

1 cup all-purpose flour

1 cup walnuts, roughly chopped

3/4 cup brown sugar

1/4 cup sugar

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Filling:

2 cups apples, peeled and shredded

1 cup sour cream

3/4 cup sugar

1 large egg

1 tablespoon honey

1 teaspoon vanilla extract

Note: again, I didn’t have something (really need to go shopping) – I was out of walnuts…I never run out of walnuts…so I substituted finely chopped peanuts. 

Directions:

Preheat oven to 350º F and line a 9×13-inch baking dish with parchment paper.

Cream together butter and sugars in a large bowl or mixer until fluffy and lightened in color.

Add in oats, flour and walnuts, then mix in baking soda, cinnamon, salt, nutmeg and allspice until combined.

Pour 1/2 crust mixture into lined baking dish and use your hands or a flat-bottomed surface to press crust into an even layer.

Bake for 10 minutes, or until lightly browned.

While crust is pre-baking, mix together sour cream, sugar, egg, honey and vanilla extract in a large bowl, then mix in shredded apples.

Pour mixture over baked bottom crust and spread into an even layer, then top with remaining crumble mixture by dropping pieces until it is completely covered with a thin layer.


Bake for 35 minutes, or until topping is golden brown. Cover with aluminum foil if topping is browning too quickly.



Remove from oven and let cool completely before serving.

Enjoy and enjoy the tastes and smells of Fall!!

 
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Posted by on September 17, 2016 in breakfast, Comfort Food, food, Pasta, vegetarian

 

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Jenny’s Create a Pasta Dish…

Jenny’s Create a Pasta Dish…

This was a dish that Jenny created one night when we didn’t have much food in the house. She created it using what we had in the cabinet and leftover veggies in the frig. It is one of our favorite dishes.

The really cool thing about this dish is that you can use it as a main course by adding a meat, or you can use it as a side dish by eliminating the meat and cooking the meat on its own.

You can also adapt it to your own taste…and add whatever veggie you want to experiment with.

Well, here’s your ingredients…

or a pasta or your choice…

First Step….

– Boil your pasta to the the softness of your choice…drain.

Second Step…

– Cook your bacon…

Then just start dumping it all together…

While the pasta is still piping HOT (very important), stir in the raw spinach. The heat from the pasta will wilt the spinach perfectly. (However, if you prefer to saute your spinach first – go for it! :))

Heat the jar of rosa alfredo in the microwave before you dump it in

(that will help to wilt the spinach as well)…

Bacon, Bacon, Bacon Baby!! If you don’t like bacon (whoa, is there anyone that doesn’t like Bacon?) … 😉 Then you can pick another meat (Chicken, ham, beef…probably even Tuna, shrimp or crab)…. we LOVE the bacon!!

or you can just skip the meat all together 🙂

Parmesan cheese….yum…mix in..

Here’s the final product….

Oh Yum!!

Now Eat! Enjoy 🙂

Thanks for coming up with this recipe meine kleine Liebchen Jenny), it’s one of our favorites!! I love you! ❤

 
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Posted by on February 7, 2012 in Bacon, Comfort Food, Jenny's dish, Pasta, Yummy

 

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