Luscious Layered Summertime Salad

Pasta and Veggies make up this super summertime salad, which can be prepared ahead of time for all your warm weather parties.

Luscious Layered Summertime Salad:

2 cups uncooked gemelli or spiral pasta
1 cup Mayonnaise
2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 cup sliced green onions
6 bacon strips, cooked and crumbled, divided
4 cups torn romaine
1 cup fresh snow peas, trimmed and halved
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1 large sweet red pepper, chopped
1/2 - cup shredded Swiss Cheese (I always add a little more cheese)

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayo, lemon juice, sugar, garlic powder; set aside. Drain pasta and rinse in cold water; toss with green onions and half of the bacon.

In a salad bowl, (clear glass is always nice), layer half of the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Sometimes I place cherry or pear shapped tomatoes around the bowl on the top of this salad, Cover and refrigerate until serving.

Fast Broccoli Garbanzo Salad

So simple to make...

Fast Broccoli Garbanzo Salad:

12 oz. Broccoli florets, steamed until tender (not soft), rinsed with cold water, drained
1 can (15 oz.) garbanzo beans or chick peas, rinsed & drained
1 cup pitted ripe black olives, drained
1/2 cup of your favorite Italian salad dressing

Add all ingredients in a bowl, drizzle with dressing; toss to coat. Refrigerate until serving!
Soooo Easy....Soooo Good!!!

Caramel-Pecan Cheesecake Pie

Oh So Good!!!

Caramel-Pecan Cheesecake Pie:

1 pkg. (8 oz.) Cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp. vanilla
1 unbaked pastry shell (9-inches)
1 1/4 cups chopped pecans
1 cup caramel ice cream topping

In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.

In a small bowl, whisk remaining eggs; gradually whisk in caramel ice cream topping until blended. Pour over pecans.

Bake at 375 degrees for 35 - 40 minutes, or until lightly browned (loosely cover with foil after 20 mins. if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing to serve. I serve with a dab of whipped cream and a pecan half on top of each slice. Refrigerate leftovers.

Crostini with Wild Mushrooms & Mozzarella

An elegant delicious first course, these rich-tasting crostini also make a lovely light lunch or dinner.

Crostini with Wild Mushrooms & Mozzarella:

2 T. extra-virgin olive oil
2 garlic cloves, chopped
1 pound your favorite mushrooms, stems removed, chopped
1/4 cup white wine
1/2 tsp. salt
1/4 tsp. freshly ground pepper
24 small (1/2-inch thick) slices country-style bread, preferably ciabatta, toasted
1 pound fresh buffalo mozzarella cut into 24 slices
2 T. chopped fresh Italian parsley

Preheat oven to 370 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add chopped mushrooms and saute 3 to 4 minutes. Pour i wine; increase heat to high and cook, stirring until liquid evaporates, about 5 minutes. Mix in salt and pepper.

Arrange toasted bread slices on a large cooking sheet pan. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese s melted.

Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.

Baked Sweet Potato "Fries"

Enjoy these sweet potato fries year-round. These potatoes are crispy like fries, but they are better for you because they are baked.

Baked Sweet Potato Fries:

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and the turn with spatula. Bake for another 5 to 10 minutes until lightly browned.Sprinkle lightly with salt and serve hot.

Quick Cooking Broccoli & Cheese Campanelle

Most of my quick cooking pasta dishes leave plenty of room for innovation. So go ahead and experiment with your favorite ingredients (or whatever you have on hand). For example, in this recipe, you could substitute Alfredo sauce for the Cheddar..Not a fa of Apple-Jack Cheese? then use a Monterrey Jack or Provolone. And if red meat isn't your thing, go for diced chicken instead. Be creative and Enjoy!

Brocolli & Cheese Campanelle (or rotini pasta)

1 pound Campanelle or rotini pasta
1 tablespoon onion flakes
1 bag (12 ounces) fresh broccoli flowerets
1 jar (16 oz. or more) double cheddar sauce
1 pkg. (8 oz.) diced ham
1 cup grated pepper-Jack cheese

Bring a pot of lightly salted water to a boil. Add pasta and onion flakes, cook for 4 mins. Add broccoli; cook for 5 mins. longer.

Meanwhile, in medium-size saucepan, heat Cheddar sauce, ham and pepper-Jack cheese, stirring occasionally. Drain pasta and broccoli and return to pot. Stir in cheese sauce mixture until combined. Serve Warm.

Ham & Cheese Tater Tots Casserole

This casserole is so easy and very tasty. Good also for a potluck passing dish.

Ham & Cheese Tater Tots Casserole:

1 (32oz.) pkg. frozen tater tots
5 T. Butter
1 C. yellow onions, chopped
1 tsp. salt (or salt to taste)
1/4 tsp. ground pepper
1/2 lb. diced deli ham
1/4 C. flour
3 C. Milk
3 C. Shredded cheddar

Preheat oven to 425 degrees, and cook tater tots for 15 mins; then rotate and cook for another 15 mins. Take out of oven and reduce oven temperature to 375 degrees. Melt butter, onion, salt and pepper and cook till soft. Add ham and cook about 2 mins. Add flour and cook another 2 mins. Add milk and bring to a boil; reduce heat to simmer. Remove from heat. Add 2 cups of cheese and mix until combined. Place tater tots in a greased 9 x 13-inch pan. Pour mixture over tater tots, sprinkle with remaining cheese. Bake uncovered for 35 minutes.

If you would like you can also cook a little red or green diced bell peppers with your onions!