Hello y’all! As always, I try to share the easy and simple recipes since we know who the chef is in the family (it is not me). So, this week’s recipe is pasta salad. What a wonderful invention this dish is it is cold, so you don’t have to heat it up. It also makes great leftovers for that reason and lunches and another plus is it makes a ton of food and its cheap to make. This is my go-to for potlucks or for weeks when I don’t want to prep lunches. Pasta salad is also one of those dishes that you can tweak and make it all your own. Daniel and I hate olives and I don’t like tomatoes and those are staples for most pasta salads but, that is the beauty of this dish you can make it how you want it. However, my pasta salad is not super traditional, but I always receive complements and requests for it!
Here is a quick look at all my ingredients.
I always add a little olive oil while I boil pasta it helps them stay tender and not stick together.
The finished product! It makes a ton and everyone is sure to love it.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total: 25 minutes
Amount: 6 servings
Cheese stuffed tortellini
Start a pot of boiling water for your tortellini
While the pot is warming up dice or cut Salami, pepperoni, onion, avocados, and mozzarella.
Cook tortellini, drain, and cool in the fridge (if you do not cool them first, they will melt the cheese)
All the tortellini and Italian dressing to the bowl and toss and serve.
Hello all! I am excited to share a new recipe with you but first a little background. I love cake donuts and especially blueberry cake donuts. I decided to give it a shot at making them at home. Sadly, I had to order a donut tray and wait for that to come in but since it has arrived here is how I made homemade blueberry donuts.
First step is to collect your ingredients.
The last things I combined is melted butter and the blueberries.
I folded in the blueberries so they wouldn’t bust.
I left them on a rack to cool while I made the glaze.
I chose to use a lighter glaze but you can add more powdered sugar to thicken it up.
The finished product!
Blueberry Cake Donuts
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total: 15 Minutes
Amount: 20 Donuts
1 ¼ cup of flour (used whole wheat because I m trying to be a little healthier)
1 teaspoon of baking powder
½ teaspoon of salt
¼ cup sugar
½ cup of milk (any kind of milk will work almond or walnut)
1 teaspoon of vanilla
2 tablespoons of oil (any kind will due or melted butter)
Since this is my first recipe, I thought I’d start with Daniel’s favorite dessert that I make. Their called crinkle cookies and for good reason you will see with the pictures provided they look crinkled. Don’t let that deter you! They are super easy to make and taste great. I make these year round and for added fun I change the food coloring I use to correspond with the holiday or time of the year.
These are perfect for pot lucks, birthdays, holidays, or just a fun weekend with the family. You name it and these can be made for that event. I’ve never had anyone be disappointed when I bring them and in fact people ask me to make them often.
My Crinkle Cookies are sweet, light, and fluffy. I hope you love them as much as my family does!
Here is a picture of the Easter cookies I made for this years family egg hunt. They were a big hit!
The Christmas version I make during the holiday. I just add a little red and green food dye.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total: 20 Minutes
Makes about 18-20 cookies
1 cup of Butter (softened)
1 1/2 cups of Sugar
1 teaspoon of Vanilla
1 teaspoon of Lemon [you can get creative here and add peppermint, almond, or mint]
1/2 teaspoon of Baking Soda
3 cups of flour
Food Coloring [of your choice]
Other items you may need: Mixer, Cookie Sheet, and Cooling Rack.
Cream the butter and sugar, until combined
Add eggs, vanilla, lemon extract and mix until the dough is fluffy
Add in baking soda
Mix in the flour
Split into portions [however many colors you want to make]
Add food coloring
Refrigerate the dough for about 2 hours
Roll dough into balls
Then roll the dough in powdered sugar until covered