Pizza Bread Salad
1/2 cup Italian Dressing
1 tsp. dried basil
1 bag (10 oz.) chopped lettuce
1 (8-inch) prebaked Italian pizza crust (from 10-oz package), cut into 1-inch pieces
25 slices pepperoni (2 oz), chopped
1 large tomato, coarsely chopped (1 cup)
1 piece (4 oz) mozzarella cheese, cut into 1/2-inch cubes
In small bowl, mix dressing and basil; set aside.
In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss to coat well. Serve immediately.
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For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.  July 25, 2011Delectable Tuesday Blog Hop 7/26 - Bacon Wrapped Grilled Jalapenos
It looks like summer is here to stay. The heat has settled in and there is no real cool down in sight.
So why not add heat to the fire? How about a side dish cooked on the grill right alongside your steak or chicken. I can honestly say that before I saw these I had never thought to wrap bacon around a jalapeño. I should have though considering I think bacon goes with everything. Enjoy you summer bbq and stay cool!  Bacon Wrapped Grilled Jalapenos 6 fresh jalapeno peppers, halved lengthwise and seeded (wear gloves!!) 1 (8 ounce) package cream cheese 12 slices bacon Preheat an outdoor grill for high heat. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy. Yum! For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table. June 30, 2011Crafty Friday 7/1 - Red, White and Blue Fruit Salad
Happy 4th! I know it's a few days off, but I think it's going to be one long party all weekend. :o)
How many of you are going to have parties and get-togethers? We have a family party on Monday. It made me think of this fruit salad. It would be a cute addition to anyone's holiday party.  Red, White and Blue Fruit Salad 1 pint strawberries, hulled and quartered 1 pint blueberries 1/4 to 1/2 cup white sugar 2 tablespoons lemon juice 4 bananas Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries. Do you have something to share? Let us know what you’re working on this week! It can be photos of a project, instructions, recipes, or anything else you feel is "crafty". If you have something to share with us on your blog, add your link to the current week's party. Just please be sure to:
If you want to play along don't forget to grab a button to place at the top or bottom of your post to show you are participating in Crafty Fridays! Simply copy the code below in the box and paste where you can edit the html in your blog post.  June 13, 2011Delectable Tuesday Blog Hop 6/14 - Corn and Black Bean Salad
Happy Tuesday! School is out and I think summer is officially here. That means it is time for summer salads! Yummy, cool and absolutely delicious.
This week I'm sharing with you a great corn and bean salad. Such a great combination for a salad and a good way to get kids to eat those veggies.  Corn and Black Bean Salad1/2 cup Balsamic Vinaigrette salad dressing 1/4 tsp. ground pepper 1/4 tsp. dried cilantro 1/8 tsp. ground cayenne pepper 1/4 tsp. ground cumin 2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green onions 1/2 cup red bell pepper, chopped In a small bowl, mix together the dressing, ground pepper, cilantro, cayenne pepper and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onions and bell pepper. Toss with dressing. Cover and refrigerate over night. Toss again before serving. For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table. May 26, 2011Crafty Friday 5/27 - Memorial Weekend
Welcome to the official start of the summer BBQ season!! You wouldn't know it here in Michigan because once again it's 50* and rainy. Supposedly it's going to be 90* and humid on Monday, but I won't hold my breath. Whatever the weather though, I am having a cookout!
I love summer food!! There is nothing better than grilled meats, potato and pasta salads, lemonade and corn on the cob. Yum!!! So in honor of family Memorial Day cookouts everywhere, I am sharing my extremely popular BLT pasta salad. And in case you are wondering, I will be making this for Monday's family get together.  Also to celebrate this kick-off to summer we are having a sale in our yarn shop. All yarns (excluding clubs) and knitting goodies are 20% off until midnight Tuesday May 31st. Use code MEMORIAL during checkout to get the discount. Discount works on clearance yarns too!  So what have you been up to this week? Do you have something to share? Let us know what you’re working on this week! It can be photos of a project, instructions, recipes, or anything else you feel is "crafty". If you have something to share with us on your blog, add your link to the current week's party. Just please be sure to:
If you want to play along don't forget to grab a button to place at the top or bottom of your post to show you are participating in Crafty Fridays! Simply copy the code below in the box and paste where you can edit the html in your blog post. March 07, 2011Delectable Tuesday Blog Hop 3/8 - Ranch Potato Cubes
How about a happy, kid friendly side dish? What kid can resist cheesy potatoes?
This was actually one of the first recipes my 12 yo ever made. They were so easy and they turned out great. The only bad thing was we made them, loved them and then proceeded to lose the recipe for more than a year. :( We thought it was in one cookbook, but it wasn't and no matter how hard we looked it was no where. That is until I realized just recently that I had added the recipe to AllRecipes. It must have been back in my "try to organize and make easy access to recipes" phase. I have it now though and can't wait to make them again. Yummy!  Ranch Potato Cubes 7 medium potatoes, cut into cubes 1/4 cup butter, cubed 1 cup sour cream 1 envelope dry ranch dressing mix 1 cup shredded cheddar cheese Place potatoes in a greased 11x7 baking dish; dot with butter. Cover and bake at 350* for 60 min. or until tender. Combine sour cream and ranch mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table. November 15, 2010Recipe of the Week -- German Potato Casserole I don't know what the weather's like where you are, but fall has definitely returned here. Brrr. At least there's none of that white stuff yet. The chill in the air has put me in a comfort food mood though and this casserole really hits the spot. It works great as a side dish to just about any roast, ham or chicken. Don't let the hard boiled egg freak you out. It's really, really yummy in this (provided you actually like hard boiled eggs of course!). Oh, this probably isn't the healthiest dish in the world, but what comfort food is ever good for you? :o)  German Potato Casserole 2 1/2 lbs. red potatoes, unpeeled, cut into 1/2 inch cubes 1/2 lb. bacon, diced 6 hard boiled eggs, chopped 3 green onions, chopped 1/4 tsp. salt 1/4 tsp. pepper 3/4 cup mayo or miracle whip 1 tbls. balsamic vinegar 1 tbls. Worcestershire sauce 1/2 lb. Velveeta, cubed Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat, cover and cook 15-20 minutes or until tender; drain. (Don't overcook!!) Meanwhile, in a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towels. In a large bowl, gently toss the potatoes, bacon, eggs, onions and cheese. In a small bowl, combine mayo, vinegar, worcestershire sauce, salt and pepper; add to potato mixture and toss to coat. Place the potato mixture in a greased 2 quart casserole dish. Bake uncovered at 350* for 40-45 minutes or until golden brown and bubbly. For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table. August 02, 2010Recipe of the week -- BLT Macaroni Salad It seems I've had a theme going on lately of summer fun food. Go figure. ;) It's hot and who wants to slave over the stove for hours in this heat? Not me. So in keeping with this summery theme, I am giving you my most often requested recipe for BLT Macaroni salad. Now I love this salad so much that I make it even in the winter, but it's the perfect summer recipe. It's even better now as the tomatoes are starting to come in. In fact we just enjoyed our very first fresh from the garden tomatoes the other day. Whohoo!! I have to admit though that the summer is starting to wear me down. I am so ready for cooler temps, warm fuzzy socks and a HUGE pot of chili with fresh baked bread. I'll settle for the salad for now.  BLT Macaroni Salad 1/2 cup Miracle Whip 3 tablespoons ketchup 2 tablespoons lemon juice 1 teaspoon sugar 3 cups cooked elbow macaroni (or any other shape you might have in the cupboard) 1/2 cup chopped seeded tomato 2 tablespoons chopped green onions 3 cups shredded lettuce 6 bacon strips, cooked and crumbled In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table. July 12, 2010Recipe of the week -- Taco Pasta Salad Oh man....I'd hoped to have this up before now. It seems I zonked out in the chair. I'm sure I looked hilarious to anyone that saw. I was sitting in one of those glider rockers....sideways....with my knees up by my chin. Not sure how I got there and boy did I feel the effects of that, but here I am...sort of awake and ready to share.I really love this salad. It makes a great filling lunch or dinner. It doesn't require much work or heat so it's nice in the summer.  Taco Pasta Salad 2 cups uncooked spiral pasta 1 lb. ground beef 1 envelope taco seasoning 3 cups shredded lettuce 2 cups halved grape tomatoes 1 cup shredded cheddar cheese 1/2 cup chopped green onion 1/2 cup sliced black olives 1/2 cup Catalina salad dressing Tortilla chips Cook pasta according to the package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onions, olives and dressing; toss to coat. Serve with tortilla chips. I've also substituted kidney beans for the ground beef for a fun salad. For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table. July 06, 2010Recipe of the week -- Baked Beans (from scratch) How many of you are from the Eastern part of the US? Those of you that aren't....I wish I was with you. :o) It is soooooo hot here and we have no A/C. Most summers I never even feel like I miss it, but these last few days have been pure torture. Today is a not so lovely 90 something (I can't even bring myself to look) with humidity that's something like 150%. I sweat just thinking about working. Of course life must go on and the work needs to be done. I'm doing mostly inside stuff now though because I think attempting to work outside would be akin to suicide or at least extreme stupidity. We're making sure that the animals have plenty of shade and water and then doing the same for us. My job today is to update this, Etsy and maybe our website if my brain cooperates. Anyway....I believe this was supposed to be a recipe posting. Summer makes me think of lots of foods including watermelon, steak, corn on the cob and potato salad. Another picnic staple is usually baked beans. Not a cool food by any means and I'm sure as heck not going to be cooking them today, but these are yummy and would work nicely for any picnic or family reunion you have scheduled this summer.  Baked Beans 1 lb. dried great northern beans 1/2 lb. thick sliced bacon strips, chopped 2 large onions, chopped 3 garlic cloves, minced 2 cups ketchup 1 1/2 cups packed dark brown sugar (although I usually only have light and it works fine) 1/3 cup molasses 1/3 cup maple syrup 1/4 cup Worcestershire sauce 1/2 tsp. salt 1/4 tsp. coarsely ground pepper Sort beans and rinse with cold water. Place beans in a dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour or until beans are softened. (You can also soak them overnight in cold water with a similar result) Drain and rinse beans, discarding the liquid. Return beans to the dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. In a large skillet. cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain pan, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300* for 2 1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed. For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, and Tuesdays at the Table. June 29, 2010Recipe of the week -- Tri-Color Pasta Salad I'll be the first to admit that probably everyone has their own version of this, but I thought I'd pass mine along as a possible inspiration. I had grand plans to put up a great 4th of July recipe. I was going to make it yesterday, photograph it and put it up, but I got just a wee but distracted by this guy. His momma went into labor early in the afternoon and he was delivered about 4pm. All is well and he's a cute, spunky little thing, but needless to say I did not get my recipe done. So I'm going with a favorite that I haven't posted before, but happened to have one (not the best) photo of.  Tri-Color Pasta Salad1 lb. tri-color rotini 4 oz. pepperoni (sliced or diced) 1 small can sliced olives 1 cup mozzarella cheese 16 oz. bottle of Italian dressing, divided Cook the pasta according to the box directions. Make sure not to overcook the pasta. This will make your salad less than tasty. When your pasta is finished cooking drain it and rinse with cold water to cool it off. This will stop the cooking process and make assembling the salad easier. Meanwhile, in a large bowl, combine the pepperoni, olives and cheese. Add the cooled pasta. Add the dressing a little at a time until the pasta looks coated, but not not soupy, about a cup. Refrigerate until ready to eat. When ready to serve, add more dressing if the pasta looks dry. This salad is easily customizable. You can add more or less pepperoni, chopped peppers, chopped onions. I have even added cooked salad shrimp before. Yummy! For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, and Tuesdays at the Table. June 14, 2010Recipe of the week -- Red Rice
Whohoo! This is my 25th recipe post. Pretty good I think since I only do one a week and this poor little blog is only 8 months old. I realized though as I looked back that I've done a lot of main dish type recipes. I think I need more desserts, but then who doesn't need more desserts? :o) Which is your favorite?
 Today's recipe is for Red Rice. You know what I'm talking about, right? It's that stuff that comes along with the Mexican food that generally gets ignored. Poor, unimportant rice. :( Now, I happen to like that rice. It makes a nice addition to the spicier Mexican fare. And rice is healthier, of course. (Don't disturb my delusion, please) My hubby thinks that by itself, the rice is a little bland. I'll give him that, but like I said, it's nice to have the milder rice when eating spicy burritos or such. I suppose a little cayenne pepper would spice it up a bit if you wanted. I just made this the other day and served it along side some really yummy cheese and chicken quesadillas. Lots and lots of sour cream and salsa too. Mmmmm. Red Rice  1 small white onion, finely chopped 1 clove garlic, minced 1 tbls. tomato paste 1 cup uncooked white rice 1 3/4 cups chicken broth 1/2 tsp. dried oregano Salt and Pepper to taste In a medium saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around the edges, about 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth and oregano; season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, about 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with fork and serve. For more great recipes visit Mouthwatering Monday, Tempt My Tummy Tuesdays, Tasty Tuesdays, and Tuesdays at the Table. April 22, 2010Recipe - Bacon Ranch Potato Salad I had a request today for my potato salad. I have several recipes, but this is by far my fave. I love using red potatoes and leaving the skin on because...I HATE PEELING POTATOES!!! Sorry, that was a little much, but honestly, the only thing I don't like about cooking is the peeling. I either find someone else to do it or use red potatoes and leave the skin on. Besides, aren't they more nutritious with the skin on? This is always a hit wherever I take it and I can't decide if it's better warm or cold. It's really good warm, right after it's made, but the flavors have time to blend well if it goes in the fridge. I guess I'll just have to eat it both ways. :o) Bacon Ranch Potato Salad 2 1/4 lbs. red potatoes (about 8 med) 1/2 lb. sliced bacon, diced 1/2 cup chopped green onion 2 tsp. cider vinegar 1 tsp. celery seed 3/4 tsp. salt 1/4 tsp. pepper 1 cup mayo Directions
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