Wild about you Wild about you

creamy Italian Pasta Salad:

Here is the recipe for the creamy Italian Pasta Salad:


1 LB Penne Pasta- cooked and drained

3 large chicken breasts shredded (I like to use a rotisserie chicken)

1/2 Cup Italian dressing

2 1/2 Cups of mayonnaise (I use Helmans)

1/2 Cup of sour cream

1/2 Cup finely diced onions

1 Cup diced tomatoes or cherry tomatoes cut in half

1 1/2 Cups of shredded Parmesan or Romano cheese

1 Tablespoon dill weed

1 teaspoon salt

1 teaspoon pepper

2 Tablespoons fresh or dried parsley

After draining the cooked pasta, rinse with cold water until the pasta is cooled. Pat the water off of the pasta with paper towels and toss the Italian dressing with the pasta in a large mixing bowl.



Next, add the mayonnaise and the sour cream to the pasta and toss well. Next, add the dill, salt, pepper and parsley and mix well. After adding the seasonings, add the chicken, onions and cheese (save some cheese to sprinkle on the top) and mix thoroughly. Lastly, add the tomatoes and gently fold them into the salad until they are lightly coated with the creamy mix.



Chill for at least 2 hours before serving.

Happy Birthday to you!!

You Rock!!!

Happy Birthday -- butterflies

Red Velvet Brownie with White chocolate icing

Red Velvet Brownie with White chocolate icing

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs

2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk
Directions:

1. Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.

Got any leftover pumpkins?

 
The Halloween rush is over... Got any leftover pumpkins? How about some ideas for what to do with them instead of throwing them away? Let's start with the seeds...
Microwave Pumpkin Seeds
When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.

Storing Pumpkin Seeds ~ If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air tight container. When refrigerated, expect the seeds to last for one to two months at peak freshness.


Pepitas
Ingredients:
- Pumpkin or squash seeds
- Olive or canola oil
- Salt
- Chili powder, garlic powder or other seasoning (optional)

Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning. Spread on a baking sheet and bake 30 - 40 minutes at 350, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
Serve as a snack or add to salad or soup for added crunch.
enjoy!!

Happy Birthday!!! Hearts and Bricks!!

This is a set of cards from a card swap that I was in.  Aren't they cute. 
We are talking about starting a new group up in November.  Let me know if you want more information or want to be one of the lucky ones in the group!!

I Heart you Beary much!

Wahoo! You did it!

Choo-Choo