Pesto Pasta Salad

Here is Lisa's recipe for Pesto Pasta Salad.  It was a huge hit!

My only warning is that this recipe makes enough salad to feed a small nation.  That nation will have happy tastebuds, though.

Pesto Pasta Salad

 2 lbs farfalle pasta (bowtie)

2 T olive oil

4 cloves of garlic

1 1/2 to 2 cups of shredded Parmesan cheese

4-5 cups of pesto (get that at Costco..delish!)

1/4 cup of lemon juice (or juice from 1/2 a lemon)

small amount of mayo - less than a cup (if you're disturbed by mayo,  don't fear.  You don't even notice it, and it helps the pesto stick to the pasta.)

a bag of baby spinach leaves (trim stems)

1 cup pine nuts (or more) 

grape tomatoes - optional, but makes it more colorful and yum

Cook pasta al dente (11 -12 min) Drain and put in large bowl. Toss with garlic and 2 T olive oil. Let cool. Mix in cheese to taste. Mix pesto sauce with lemon juice and a small amount of mayo (to help it stick to the pasta) and mix with the pasta. Add spinach leaves, pine nuts and tomatoes. Serves about 16-18. Refrigerate. DELISH!

Spicy Shrimp

From the blog: Breakfast, Lunch, and Dinner

1/3 cup extra-virgin olive oil

3 cloves garlic, sliced

1 teaspoon red pepper flakes

2 teaspoons paprika

2 pounds peeled, deveined jumbo shrimp

1/4 cup lemon juice

2 Tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.  Sprinkle the red pepper flakes and paprika into the oil.  Add the shrimp and toss to coat.  Pour the lemon juice over the shrimp; allow to cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.  Reduce heat to medium-low; add the basil and toss lightly.  Season with salt and pepper to serve.

Flourless Chocolate Cookies

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1 1/2 cups finely chopped nuts (I used pecans)
2 cups powdered sugar
1/3 cup cocoa powder
1/2 tsp salt

Mix together dry ingredients, and add:

2 egg whites
1 tsp vanilla

Mix again to form a stiff dough.

Drop approximately 2 Tablespoons of dough on parchment lined cookie sheet allowing lots of space for dough to spread. (8 cookies per sheet)

Bake 350 for 9 minutes.

Rice Pudding

1 1/2 cups cooked rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten, then combined with remaining milk

2/3 cup raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

In a saucepan, combine cooked rice, 1 1/2 cups milk, and sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Rice Crispy Treats

MICROWAVE RICE CRISPY TREATS
1/3 c. butter 1 (10 1/2 oz.) pkg. marshmallows 1 tsp. vanilla 6 1/2 c. Rice Krispies Melt butter in bowl in microwave. Stir in marshmallows until melted and smooth. Blend in vanilla. Stir in Rice Krispies. Spread in lightly buttered 9 x 13 inch pan. Cool.

Strawberry Salad - Grandma O & Aunt Christy

My kids always look forward to this at family gatherings!

2 cups crushed pretzels

3/4 cup melted butter

3 Tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry Jello

2 cups boiling water

2 (10-ounce) packages frozen strawberries 

Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees.  For the crust, mix the pretzels, butter and 3 Tbsp sugar.  Press into 9x13 pan and bake for 7 minutes.  Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup sugar.  Fold in the whipped topping, and spread over the cooled crust.  Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.  Add the strawberries and pineapple, and pour over the cream cheese mixture.  Refrigerate until serving time. 

To serve, cut slices and serve with a dollop of whipped topping.

Sweet Potato Topping:

1 c brown sugar
1/3 c flour
1 c sliced almonds
1/3 c butter