By Alesya Flynn
1 lb box of Ditalini or elbow macaroni, cooked, rinsed, and drained
6 hard-cooked eggs, chopped
1/2 cup mayonnaise
2 1/2 tablespoons yellow mustard
1 tablespoon minced parsley
1/2 teaspoon salt
fresh ground black pepper
You can also add: celery, bell pepper, onion, carrot, tomatoes, any meat.
In a large bowl, combine all ingredients and stir well. Add more mayonnaise if necessary. Tast and adjust seasonings. Cover and chill for several hours before serving.
Serves 8
Wednesday, March 20, 2013
Roasted Veggies
By Katelyn Fischer
Potatoes
Sweet potatoes
Red bell pepper
Carrots
Zucchini
Canola Oil
Salt and pepper
Preheat oven to 425 degrees.
Cut up veggies (peel sweet potatoes and potatoes if desired) into bite sized pieces.
Put on sheet pan in single layer.
Drizzle with oil and salt and pepper then toss veggies to coat
Bake for 40 minutes, stirring half way through
**I also put a few cloves of garlic whole on the pan and removed them for serving.
Potatoes
Sweet potatoes
Red bell pepper
Carrots
Zucchini
Canola Oil
Salt and pepper
Preheat oven to 425 degrees.
Cut up veggies (peel sweet potatoes and potatoes if desired) into bite sized pieces.
Put on sheet pan in single layer.
Drizzle with oil and salt and pepper then toss veggies to coat
Bake for 40 minutes, stirring half way through
**I also put a few cloves of garlic whole on the pan and removed them for serving.
Low Fat Chocolate Cupcakes
By Jessica Christensen
1 cup of water
1 6-8oz fat free plain or vanilla yogurt
1 package cake mix (like Devil's Food Cake)
Mix together and bake according to package.
1 cup of water
1 6-8oz fat free plain or vanilla yogurt
1 package cake mix (like Devil's Food Cake)
Mix together and bake according to package.
Better than Sex Cake
Make a chocolate cake, mix according to box directions
Poke holes all over with a toothpick
Pour a can of sweetened condensed milk all over while warm
Pour half of a regular jar of caramel or fudge over
Chill
Before serving, top with cool whip and crushed Heath or Skor bars
Nacho Cheese Ball
By Jodie Ryan
2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese, shredded
3 tablespoons minced onions
1 teaspoon jalapeno, minced (without seeds, unless you want it spicy, then include the seeds)
2 teaspoons cumin
2 tablespoons prepared salsa (your favorite kind will do)
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
12 Doritos, original flavor, crushed
Black bean chips, for serving
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about two hours. Before serving, roll the cheese ball in crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top — it should like a mini pumpkin stem.
2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese, shredded
3 tablespoons minced onions
1 teaspoon jalapeno, minced (without seeds, unless you want it spicy, then include the seeds)
2 teaspoons cumin
2 tablespoons prepared salsa (your favorite kind will do)
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
12 Doritos, original flavor, crushed
Black bean chips, for serving
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about two hours. Before serving, roll the cheese ball in crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top — it should like a mini pumpkin stem.
Shrimp Pasta Salad
By Ophelia Dunk
Ingredients:
1
package small pasta
20
oz. shrimp, peeled and deveined
1
package of grape/cherry tomatoes, halved
3
bell peppers, diced
¼
red onion, diced
5
celery stalks, diced
2
cucumbers, diced
Any
other veggie that you like, diced
Olive
oil, to taste
Vinegar,
to taste
Salt,
to taste
Pepper,
to taste
Directions:
1.
Bring water to a boil; add shrimp and
return to boil; reduce heat; simmer 3-5 min.
2.
Drain shrimp well and rinse with cold
water.
3.
Cook pasta according to package
directions; drain; rinse with cold water; drain again.
4.
Combine shrimp, pasta, and all diced
vegetables.
5.
Combine olive oil, vinegar, salt, and
pepper to taste.
6.
Pour over pasta mixture and toss until
coated.
7.
Cover salad and chill before serving.
Mini Cheesecakes
By Katelyn Fischer
Ingredients:
Crust:
1 1/2 C. graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
Filling:
2 lbs. cream cheese, at room temp
1 1/2 c. sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temp
Directions:
Preheat oven to 325 degrees. Line cupcake pans with liner. Combine graham craker crumbs, sugar, and butter. Stir together with fork until all ingredients moistened. Press 1 tbsp of mixture into bottom of each liner. Bake 5 minutes. Set aside to cool.
To make cheesecake, beat cream cheese on medium-high speed in bowl of stand mixer until fluffy. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mix well after each. Spoon 3 tbsp of cheesecake batter over crust in each liner. Bake until set, about 22 minutes, rotating pans halfway through. Let cool at room temp then chill in fridge for at least four hours. Serve plain or with topping.
Ingredients:
Crust:
1 1/2 C. graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
Filling:
2 lbs. cream cheese, at room temp
1 1/2 c. sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temp
Directions:
Preheat oven to 325 degrees. Line cupcake pans with liner. Combine graham craker crumbs, sugar, and butter. Stir together with fork until all ingredients moistened. Press 1 tbsp of mixture into bottom of each liner. Bake 5 minutes. Set aside to cool.
To make cheesecake, beat cream cheese on medium-high speed in bowl of stand mixer until fluffy. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mix well after each. Spoon 3 tbsp of cheesecake batter over crust in each liner. Bake until set, about 22 minutes, rotating pans halfway through. Let cool at room temp then chill in fridge for at least four hours. Serve plain or with topping.
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