DOUBLE PLEASURE MAC'N CHEESE

If you find Mac'N Cheese to be one ultimate comfort dish you"ll enfoy this version. I'm not a big fan of a backed take on the dish, but why not?  I wanted something that wasn't part of the normal menu. I call this  Double Pleasure because of the creamy cheese and crunchy topping.

1 16oz pkg large shell noodle
1 cup milk
1 cup french onon dip
1/2 cup butter
2 cups diced Velveeta cheese
1 1/2 cup diced pepper jack cheese
1 1/2 cup colby jack chees
3/4 cup Panko bread crumbs
3/4 cup crispy onion toppers crumbed

Cook pasta according to package directions. While pasta is cooking warm milk, french onion and butter  in a 3 quart sauce pan on medium heat. Add velveete and whisk until completley blended. Add remaining cheese small amounts at a time and stir until completley melted.
Remove pasta from heat once done and drain. Do not rinse. Pour into a 9 x 9 baking dish that has beem coated with cooking spray. Pour cheese sauce over pasta Top with bread crumbs, and than onion toppers. Bake in a preheated 350° oven for 20 to 25 minutes until top is golden brown.

CHIPOLTE CHEESY POTATO CASSEROLE

Potatoes to me are the ultimate comfort food. They happen to be one of the most versatile vegetables around. They will make a great side dish or a complete meal on there own.  It is the only vegetable I can think of that you can fry, mash, bake, steam or boil and still have the ultimate dish.  Leftovers? No problem.  They reheat perfectly, or try creating a hole new dish (ie fried potato cakes from leftover mashed potatoes).  This recipe will serve four to six with enough of tomorrows lunch.


2 LBS russet potatoes sliced
2 Cups chicken broth
1/4 Cup chopped green onion
1/4 Cup chopped green pepper
1/4 Cup chopped red pepper
4 garlic cloves crushed
1 mini chipotle (or 2 if you prefer) bullion cube
1/4 cup flour mixed with 1/2 cold water
1 Medium tomato sliced
1/2 LB Velveeta cheese sliced
1/2 Cup Asiago cheese shredded

 Add broth, onions, peppers, garlic and bullion in a large pan and bring to a boil.  Briskly whisk in flour and water mixture. Remove from heat.

Place 1/2 of the sliced potatoes in the bottom of a glass casserole dish and cover with 1/2 of the broth..  Layer 1/2 of the sliced Velveeta cheese on top of the potatoes.  Repeat the the layers one more time.  Top with sliced tomato and shredded Asiago cheese.  Bake in a 400 degree oven for 45 minutes to 1 hour or until potatoes are completely done.  Let set 10 minutes before serving.
 

CREAMED NEW POTATOES & PEAS

Fresh grown vegetables right from my own back yard don't get much better than this.  Tender vegetables creamed together make a perfect side dish for any meal.  If you have never had an opportunity to taste new potatoes right from the ground they are so much better than store bought.  They are so easy to grow and one of the most cost efficient crops to continuously grow year after year.


4 tbs butter
1/2 cup minced green onion
3 cups chicken broth
2 lbs New White potatoes
1 lb Snap Snow Peas
salt and pepper to taste

1/2 cup butter
4 tbs flour
2 cups milk

In a large dutch oven saute minced onion in butter for 2 minutes.  Slice all Potatoes and Peas in half. Add to onion.  Stir in chicken broth.  Add salt and pepper to taste.  Cover and simmer for 10 minutes.

In another pan melt putter and whisk in flour until smooth.  Quickly pour in cold milk and continue whisking until all lumps are gone.  Pour roux into potatoes and continue stirring gently until broth is smooth.

PORKY BEAN DIP

Creating a new dish out of leftovers is one of my favorite things to do.  We had Pork Chalupa's (See: Chalupas de Puerco) for dinner so this was an easy throw together.  I really enjoyed this.  It had a different flavor with the pork blended right in with the beans, peppers, tomatoes and even a leftover avocado.  I topped it off with a little shredded cheese and a sprinkle of cilantro.  Add what makes the dish special to you.  It'll make the dip so much better.

2 1/2 cups refried beans
1 1/2 cups shredded pulled pork
1/2 large avocado
1 small jalapeno chili chopped
2 small romo tomatoes
2 TBS minced garlic
2 TBS minced onion
Kosher salt and fresh ground pepper to taste

1 cup fiesta blend cheese shredded
1 TBS cilantro

Slightly heat the beans and meat in a pan together first so they will blend easier and smoother.  Do not over heat though. Place mixture in a blinder or food processor and mix on high until creamy smooth.  Toss in avocado, chili, tomatoes, garlic and onion.  Sprinkle in a dash of salt and pepper to taste.  Leave on high for several minutes until no lumps are visible.  Place in a microwave safe bowl and top with shredded cheese.  Microwave on high for one minute until melted.  Remove and top with cilantro.  Serve with these Baked Pita Chips

 

EASY BREEZY SOUTHERN BISCUITS

I can't recall ever meeting anyone who didn't enjoy a good biscuit for breakfast.  I have to admit I struggled trying to come up with the most perfect mix of ingredients.  The biscuits either came out too flat, or with no flavor.  So I played with several different combinations until I got just what I was hoping for.  A Biscuit so fluffy no one will believe it didn't come from a can, and so tasty you are sure to want seconds.   These are yummy by themselves, drenched in a good sausage gravy, or make a quick breakfast sandwich.  They even go well with a bowl or warm soup, or hardy dinner like fried chicken.  This recipe will make eight to ten biscuits depending on how big and thick you make them
.

4 Cups White Flour
4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 Tablespoons Sugar
1 Teaspoon Salt
2 Tablespoons Bacon Grease (chilled)
2 Tablespoons Butter (Chilled)
1 1/2 Cup Butter Milk

1/2 to 3/4 cup flour
1 1/2 cups melted butter

Preheat oven to 400 degrees.  The best secret for a well raised biscuit is to place them in a well heated oven.

Mix all dry ingredients (flour, baking powder, baking soda, sugar and salt) in a large mixing bowl.  Add chilled butter and grease.  With a pastry cutter or fork cut the butter and grease into the dry ingredients until mixture is slightly moist with no visible lumps.  Slowly add butter milk mixing thoroughly until dough forms a ball, but is not too stiff.

Spray a 13" baking pan with cooking oil.  Cover a flat smooth surface with flour.  Place dough on flour and toss another hand full of flour on top.  Fold outside of dough inward, kneading slightly about ten times.  With a rolling pin that has been rubbed with flour flatten dough to approximated 1 1/2 to 2 inches thick.  When I cut the biscuits I like to use the top of a plastic glass that is 4 inches round.  Dip the rim of the glass in flour and cut slice through dough getting as close to the edges as possible.  Gather the remaining dough, gently kneed and roll again cutting additional biscuits.

When all dough is used (there will always be a small portion left) spread melted butter on top of each biscuit and place in oven.  Cook for 12 to 15 minutes, or until biscuits and a golden brown.  Remove from oven and spread remaining butter on top and bottom of each biscuit.

Touch of Spice Pasta Saute

This is such a great lunch, and so easy to toss together.  Switch it up and add some chicken breast, or maybe some shrimp to make it something really special for a quick dinner.  Just make sure to leave some leftovers.  You'll want them for lunch.  This recipe will serve 2-4.

First to prepare the saute mix the following:

1 17oz bottle Pure Olive Oil
1 tablespoon each of the following:
Minced Onion
Minced Garlic
Minced Chili Peppers of your choice (serrano, jalapeno etc)

Add the onion, garlic and chili peppers to the olive oil.  Adjust accordingly if you like.  If you prefer more or less chili pepper mix it up.  Let the saute set for up to a week, shaking occasionally.

Shake Olive Oil and pour 1/4 cup of the saute in a large skillet.  Toss in the following:

1 cup Baby Carrots
1 cup Snow Peas
1 cup Broccoli
1 cup Cauliflower
2 Tsp kosher salt
2 Tsp fresh ground pepper

Saute vegetables in olive oil with salt and pepper stirring constantly for 10 minutes.

Prepare two cups of pasta (your choice..I used vermicelli) per package directions.  Drain but do not rinse.  Add to vegetables and continue tossing in skillet for another 5 minutes.



Shrimp and Pinneaple Salad

This was such a good salad, and so simple, that I made up enough for several days of lunch. Works perfect as a side dish and stores well too. The pineapple and shrimp compliment each other nicely. I purposely made this as low in fat and calories as possible, which made it even better. So, if you are looking for a delicious, low fat, quick to fix lunch idea give this one a try. You won't be disappointed. This recipe will serve as a side dish for four, or a great lunch for two days.


1/2 Cup Salad Size Shrimp
1/2 Cup Broccoli Floweretts (loosely chopped)
1/2 Cup Fresh Pineapple chopped
1/2 Cup Cherri Tomatoes cut in half.
2 Cups Cooked Vermicelli Pasta

6 TBS Honey Mustard Dippin Sauce
2 TSP Teriyaki sauce


Mix first five ingredients in a large mixing bowl. In a small mixing bowl whip honey mustard and teriyaki sauce together. Toss into salad, blending thoroughly. Cover and set for 1 hour before serving cold.

Grilled Asiago Potatoes Casserole

This might be just a little out there, but it was a wonderful dish.  My husband was smoking a pork roast (yes we can still do that in the south).  We wanted something different to go with it, but I didn't want to heat up the stove.  The smokey flavor of this potato casserole combined with the Asiago cheese was really good.  It will be just as flavorful when you decide to bake it in the oven.  I used one very large baking potato for a dish that served four.

1 Large baking potato
4 slices of bacon cooked crispy
2 tbs green chillies (I used my canned hatch peppers)
1/2 cup (fat free) french onion dip
2 tsp Chris's seasoning (by Fiesta)
2 tsp garlic powder
1 cup Asiago Cheese.
1/2 cup evaporated milk

Slice potato very thin.  Place half of the slices in a 9" round baking pan coated with cooking spray.  Crumble cooked bacon and place half over the potato.  Sprinkle 1 tbs chillies and spread evenly. Top with 1/4 cup french onion dip.  Sprinkle with 1 tsp Chris's seasoning and garlic powder and top with 1/2 cup Asiago Cheese that has been shredded.  Add another identical layer with remaining ingredients.  Pour in milk and bake on smoker at 250 degree for 1 to 1 1/2 hours or until potatoes are tender.  You may also bake this casserole in the oven at @350 for 30 minutes, or until potatoes are tender.

Caliente y Fresco Maize Tortilla

Ever had a caliente y fresco tortilla right off of the Comal?  That's what I call good!  You can serve these little jewels up with just about anything.  Great with a scrambled egg for breakfast, perfect with a bowl of chili for lunch.  Toss some carne, frijoles and salsa on top you've got a yummy dinner.  They go great with soups, stews and casseroles also. Yes, it takes a little time but the result is well worth the work.  This will make 2 to 2 1/2 dozen tortillas approximately 3 1/2 inches across.

You can purchase maize in a prepared form.  If you check the ingredients it is simply ground corn soaked in lime juice.  I could do this myself, but regular maize is about the same price so I purchase the prepared and add my own spices.  You'll find the prepared mix at any local supermarket in the Hispanic section.

3 cups Para Tortillas de Maize (Corn Tortilla Mix)
1 TBS Garlic Salt
1 TBS Onion Powder
1 1/2 TBS Chili Powder
1 TSP Red Pepper
1 TSP Sugar
3/4 Cup Bacon Grease (if you don't have any regular 1/2 vegetable oil is good)
1 to 1 1/2 Cups warm water

Mix the dry ingredients together in a large bowl.  Blend in grease/oil with a fork of pastry cutter until dry mixture is coarse.  Slowly pour in warm water until mixture will form stiff round balls easily without falling apart.  Roll balls about 2 inches round.  Place tortilla ball 3 inches from the farthest edge of a Tortilla Press, each side covered with a piece of wax paper. I just happen to be fortunate enough to have a tortilla press.  If you don't have one use two (salad size) plates, or even two Tupperware lids.  Pull over the side of the press (or press the places together) and squeeze gently.  If you press too hard the tortilla becomes too flat and will stick to the paper.

Carefully remove both sides of paper from the tortilla so that it doesn't tear.  Place the tortilla on the comal.  I like to use my electric one.  I can cook more of them at one time that way, and I don't risk getting them too dark.  One you see the tortilla begin to bubble on top turn and cook at least another two minutes, of until you've got a nice golden brown tortilla.

Don't get discouraged if the first couple or tries do stick to the paper.  You will eventually get the right thickness so they won't stick.  And remember the longer you use the paper the more resilient and easier to use it becomes.



Easy Homemade Egg Noodles

I love making these Homemade Egg Noodles.  They are so delicious and go with just about anything you've got on the menu for dinner.  They even bring a good soup to life.  You won't find anything like them in the supermarket so my husband prefers these over anything else.  They are easier than you would think and definitely worth a try.





HOMEMADE EGG NOODLES

2 1/2 Cups Flour
1 TSP Salt
3 Large Eggs

Mix all ingredients very thoroughly until all of the flour is moist. Place dough on a well floured surface and toss a heaping handful of flour on top. Kneed the dough for two minutes or until stiff. Roll the dough flat to about 1/4 inch thickness. Let set for one hour until dough begins to dry out. Cut dough into strips that are 3 inches long and 1/2 inch wide. You can actually cut them any shape that suits your needs. Let set an additional 20 minutes to continue drying. Cook for 10 minutes in boiling water with 1 tsp olive oil added. Drain pasta, but do not rinse

Southern Creamy Bow Tie Pasta

It's definitely a "go to" side dish when you are in a hurry.  It's so perfect weather you're making chicken, beef, pork or even fish.  The bow tie pasta gives it the perfect texture and the sour cream gives it the unforgettable flavor.  It makes a great afternoon lunch just by itself too.  Best of all it is so easy it will be on the table in 15 minutes.  My only suggestion is be sure to make plenty.  My family always wants more.  This recipe serves four.

2 Cups Un-cooked Bow Tie Pasta

3 Cups Cold water

1/4 Cup Minced Onion

1/4 Cup Sour Cream
2 Tablespoons Chopped Green Chilies


Cook Pasta according to directions in cold water.  Usually 10 minuts at a good boil will do the trick. They should be nice and firm not not crunchy. Drain but DO NOT rinse.  While pasta is cooling add remaining ingredients to pan and let simmer on low until onion is tender. Add a couple tablespoons of water to keep it from sticking  if you need to.  Add pasta back to pan and gently stir.  Now step back and watch the family enjoy!

Roasted Pumpkin Seeds

If you carved and canned your fall pumpkin I hope you didn't forget one of the most nutritious parts.  Those pumpkins seeds are packed, and the roast very nicely.  If you read my post on canning pumpkin you know I bake my pumpkins first.  The pumpkin is one of the hardest produce items to cut.

After the pumpkin is baked split it down the middle.  When you remove the inside pulp and seed you have a stringy, gooey mess.  I found place the concoction in a colander and gently kneading it with my fingers allows the seeds to freely dislodge from the pulp.

Once all of the seeds are rounded up pat they dry with a paper towel.  Place them on a baking sheet and coat with a vegetable oil based cooking spray.  With a spatula rotate the seeds so they are completely coated.

At this point you can add what ever seasoning you like.  I used Cajun and garlic salt.  My daughter likes cinnamon and sugar.  Some other combinations might be chili and cheese powder or Parmesan and onion.  Use your imagination to create your own special flavor.  Stir the seeds again to be sure they are generously coated.

Bake seeds in a 350 degree oven for about twenty minutes or until gently browned.  Don't let them get too brown..  Check the seeds often and continue to stir frequently. 

Three Bean and Hatch Chili Salad

Three Bean and Chili Salad

Three Bean Salad is good no matter how you fix it.  I really get a kick watching my husband (yes, my husband) throw in ideas when I start putting something together.  I could see his eyes light up when we discussed  three bean salad with fresh cooked Hatch Chili's.  I gotta give him credit.  Some days he is my biggest inspiration.  I can't wait for him to get home and try it.  I think I'll serve it with his favorite Chili Cheese Dogs for dinner.  You can find my recipe for those here also.

1 12 oz can green beans
1 12oz can garbanzo beans
1 12oz can red kidney beans
1 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup chopped green pepper
6 green onions chopped
1/4 cup chopped black olives
1/4 cup cooked, chopped bacon
1/4 cup cooked chopped hatch chili peppers
1 cup Homemade Relish


Home Made Relish
1/2 Cup Dill Pickles (diced)
2 Jalapeno Peppers (diced)
3 Large Garlic Cloves (crushed)
1/4 Cup Diced Onion


DRESSING
1/2 cup miracle whip
1/4 cup honey mustard
2 tablespoons Weber Mesquite seasoning
Salt & Pepper to taste

Rind beans off in a colander and pour in a large mixing bowl.  Add all chopped vegetables, cooked bacon and peppers.  Mix dressing and add to beans.  Store in an air tight container in refrigerator.  Let chill for several hours before serving.

Loaded Mac 'n Cheese

  Loaded Mac "n Cheese

It's perfect for a warm filling lunch.  It's also one of the ultimate comfort foods.  This dish is a creamy as it looks and has a wonderful flavor.  Give it a try today.  There's no way you'll be sorry.  Serves four, or stores well for a great sack lunch that will make you an envy of the office.

2 1/2 Cups uncooked Pasta (your choice)
6 Slices of Bacon (Mesquite Smoked is best)
1/4 cup chicken broth
1/4 cup diced hatch chillies
1/2 cup chopped onion
3 minced cloves of garlic
1/4 cup diced red pepper
1/4 cup diced green pepper
Salt, Pepper and 1 tbs dried cilantro
1 8oz container sour cream
2 cups cubed Velveeta cheese

Cook pasta according to directions.  Remove from pan into a strainer, do not rinse the noodles.  Cook bacon until crispy.  When done chop bacon into pieces and set aside.  Add  chilies, onion, garlic and peppers to 1 tablespoon of the bacon grease.  Stir constantly for approximately two minutes and add broth.   Allow broth to simmer until vegetables are tender but not over cooked.  Add salt, pepper and cilantro stirring in sour cream with a whisk.  Add cubed cheese and continue to stir with whisk until cheese is completely dissolved.  Return pasta to the pan adding more chicken broth if sauce is too thick.  Cook on a low heat for 10 more minutes stirring occassionally.

 

Canning Pumpkin

Canning can be fun and fulfilling.  Knowing that the holiday Pumpkin Pie is made from Pumpkin made by hand and not from a store bought can is a pride.  An added benefit is the lack of packaged processing.

Pumpkins are probably the most popular of the of fall squash family.  Like many I am drawn to purchase a couple to spruce up my front lawn during Halloween and even Thanksgiving.  Drawn by my childhood I am unwilling to simply discard the oversized winter squash.  One medium sized squash can produce up to 8 pints of fresh packed pumpkin for holiday cooking.    That transforms into a lot of pumpkin pies, pumpkin cookies and even pumpkin soup.

 

Canning a pumpkin is a simple process

You will need:  One medium pumpkin

                           Six to eight quart canning jars

                           Salt
                           Food Processer or Blender
                           Large canning pot

 

Remove upper rack from oven.  Place remaining rack on lowest level.  Place one medium sized pumpkin on rack.  Set temperature at 250°.  Bake pumpkin for 4 hours or until it is soft to the touch.  Do not over cook.  Pumpkins tend to ooze juices when over cooked.  Allow pumpkin to cool.  Cut pumpkin in quarters.  Skin should easily peel off of pumpkin.  Discard seeds and skin and save for compost.

 

Place fruit of pumpkin in food processer or blender.  Allow puree completely, removing lid frequently to stir up mixture.  Add 1 tablespoon of salt for every four cups of pumpkin.  Continue process until all pumpkin has been pureed.  Pumpkin will not be as thick as store bought pumpkin. 

Place jars and lids in a large pot. Allow to boil for several minutes to thoroughly sanitize.   I like to use a large tamale pot.  It works very well, and is reasonably priced.  To avoid the cost of expensive canning jars I save every glass jar I purchase.  Once you’ve finished eating the jam ,The jar and lid can be reused to can with.

Place the fruit in the jars approximately ½ inch from the lower rim.  Seal the jar and tap the bottom several times to be sure all air bubbles are released.    Place the jars back in the pot.  Do not set the jars directly on the bottom of container.  Elevate the jars at least 6 inches to avoid too much heat cracking your accomplishment.  Allow the jars to boil for at least 20 to thirty minutes.  The elevated steam and heat activate the rubber on the lid to seal the pumpkin.  Carefully remove the jars and place on a surface that will not burn or melt.  Check the jars quite often by pushing on the center of the lip.  If the lid pops the pumpkin is not sealed.  If the jar is cooled and the lid is not sealed you can either place the jar back in the pan, or replace the lid.  If the jars are cooled and the lids do not pop you are ready to store your canned pumpkin for holiday cooking.

 

 

TIP:

 

Split the pumpkin in half canning the first half as mentioned above

 

Add 2 cups brown sugar

        2 tablespoons cinnamon

        1 tablespoon nutmet

        1/2 tablespoon cloves

 

to the second half and follow canning directions.  You've got a pumpkin butter great spread on toast, biscuits or pancakes.

 

Kickem Guacamole

You simply can't beat it!  Fresh guacamole is so creamy and goes with so many things.  Serve on Tacos, Tostados or Nachos for the perfect compliment.  Enjoy with tortilla chips, or baked pita chips and you've got a pleasing snack.  It's so simple you'll be serving it often.  Make this recipe for your next get together and you'll be a hit.

2 Large Haas Avocados
3 Large Crushed Garlic Cloves
2 Chopped Roma Tomatoes
1/4 Cup Chopped Onions
1/4 Cup Diced Hatch Peppers
1 Teaspoon Salt
2 Tablespoons Lemon Juice

Split avocados down the middle.  With a knife rotate the seed until it breaks free.  Remove the pulp with a spoon and mash with  a fork.  Add remaining ingredients and and mix well.  Let set for at least thirty minutes for a seasoned taste.

TIP:  Buying fresh hatch peppers and dicing your own is economical and easy.  Coat pepper with olive oil and bake on a low temperature in the oven for 15 to 20 minutes.  Once you remove the pepper from the oven the skin will peel off easily.  Dice the pulp and store in refrigerator.  Use in your favorite recipes for great flavor.

Baked Pita Chips

I recently become enamored with tasty Pita Chips.  Like anything else as the demand for these alternatives to over fried Potato Chips has risen so has the cost.  I was no longer willing to pay nearly $4 for a bag of my new favorite chip.  I knew if I wanted to keep my craving satisfied I'd have to make my own.

6 Thin Pita
Canola Oil Cooking Spray
Seasoning of your choice


Cut pita bead  into strips and separate the two slices.  Spray cooking oil a  baking pan and lay the strips in a layer.  Coat the top of the strips with cooking spray to allow the seasoning to stay on the chip.  Top with seasoning and bake in oven at 400 degrees string with a spatula after five minutes. Remove when golden brown and service serve with your favorite dip or add to your sandwich for a quick lunch.  You have a healthier solution with great flavor.

I seasoned my chips my sea salt and lemon pepper.  Some other suggestions would be:

Cajun seasoning
Mesquite Seasoning
BBQ Seasoning
Grated Parmesan Cheese
Hidden Valley Ranch seasoning mix

Tangy Deviled Eggs

My husband is not fan of mayonnaise, but he is a big fan of mustard. I grew up using mayo in deviled eggs so I needed to change my recipe.   I tried to get inventive and create something that was different, yet had the same qualifies as  traditional deviled eggs.  These turned out to be a hit with my husband.  They went pretty fast when I served them for Easter Lunch too.

Tangy Deviled Eggs

 1 Dozen Large Eggs
  1 Tbs Salt
  2 Tbs Relish
  2 Tbs Dijon Mustard
  2 Tbs Pimento
  1 Tsp Lemon Juice
  1 Tbs Finely Chopped Jalapeno Pepper (optional)
 Salt, Pepper, Garlic Powder, Onion Powder to taste




Place eggs in a large pan and cover with cold water.  Add salt and slowly boil on a medium heat so the eggs won't crack.  Allow to boil for 20 minutes and transfer pan to sink.  Cover eggs with cold tap water to stop the cooking process.  Let stand in water for 10 minutes to completely cool.  Gently tap eggs and remove peeling.

Split eggs down the middle remove yolk to a large mixing bowl.  Mash with a fork and add all ingredients blending thoroughly.  Return mixture to egg filling space where yolk had been.  Top with additional slice of jalapeno if desired.

Perfect Harvest Pasta Salad

Pasta Salad is a perfect summer treat.  Its so versatile and compliments any summer meal.   It's not only cool and refreshing it can be served as a quick lunch, or added to a weekend BBQ with friends.  Add tuna or chopped chicken for a different taste.  Use your favorite paste weather it be rigatoni, ziti or macaroni.  When you add your own grown vegetables it becomes something special.  This recipe will serve six to eight guests.

3 Cups Cooked Pasta (your choice)
1/2 Cup Yellow Bell Pepper
1/2 Cup Tomato
1/2 Cup Cucumber
1/4 Cup Onion
1/2 Cup Hickory Bacon Salad Dressing (more if you wish)
Salt and Pepper


Cook pasta according to directions.  Drain and rinse well with cold water setting aside.  Dice all vegetables, do not chop.  Toss all vegetables together in a mixing bowl.  Once well blended add pasta stirring lightly.  Add salad dressing, salt and pepper.  Once dressing is evenly distributed store in an air tight container allowing flavors to join.

Chicken Cheese Pinwheels

This recipe is good for so many things. It's a great party pleaser, a tempting appetizer, or a filling snack while watching your favorite game. I started out rolling the mixture into Jalapeno flavored tortillas. Than it dawned on me it would be good with party crackers too. The smooth creamy taste of the cheese mixed with the texture of chicken and zing of spicy peppers makes this something you just can't get enough of (seriously). This will fill 3 10" tortilla's.

Chicken Cheese Pinwheels

2 8oz Packages Cream Cheese (room temperature)

1 15oz Can Chicken (drained)

3 4oz Cans Green Chilies

2 Tsp Garlic Salt

2 Tsp Lemon Pepper

3 Tbs Mexican Chili Powder

1 Package 10" Flour Tortillas (any flavor you prefer)

Or 1 box of your favorite party cracker

Cream cheese in a large bowl and add chicken. Add green chilies and seasoning mixing until creamy and easy to spread. Trim vertical edges of your favorite flour tortilla to slightly square off your shell. Spread a layer of cheese over the tortilla and roll rightly. Refrigerate for several hours before slicing.

Or, spread generously over your favorite party cracker for a great snack on a relaxing afternoon.