Chicken Ranch Macaroni Salad

                                                                               

What a lovely change from regular Macaroni Salad! 

 

  1, 16 Ounce Box Elbow Macaroni cooked according to package directions.  Helpful Hint I cooked mine in the broth from the chicken!

2 Pounds Boneless Skinless Chicken Breast

1, 16 Ounce Bag Frozen Broccoli Cauliflower Carrot Medley Cooked in the Chicken Broth from the chicken

Water, Enough to cover the chicken on your stovetop along with 1 Teaspoon Salt & 1 Tablespoon Crushed Garlic

2 Ribs Celery Chopped

1 Small Onion Chopped

1 Green Bell Pepper Chopped

1 Cucumber Peeled & sliced thin

24 Ounces of your favorite Ranch Dressing

Cook Chicken in enough water to cover along with the salt & garlic. Simmer until cooked about 45 minutes. Meat Thermometer should test chicken temperature at 165 degrees. Remove from pot & let cool until you can handle the chicken to dice into bite sized pieces. Now in the broth add the frozen vegetables and cook those about 8 minutes. Remove them from the broth and place them in a deep bowl. Add the diced Chicken.  Now dump into the pot of broth the Macaroni & cook according to the package directions. If you need more liquid just add water. Once cooked drain well. Now chop the fresh vegetables and add them  to the bowl. Once Macaroni's are cooked drain them & add them to the bowl. Stir well. Now add your Ranch Dressing Stir well and chill. Chill at least 4 hours, overnight is best. You may want to add 2 hard boiled eggs chopped to the recipe. I had people who do not like hard boiled eggs so I did not add them, but for me I would. Enjoy this main course Macaroni Salad! 

Corned Beef Hash

Delicious Homemade Corned Beef Hash!

2 Pounds Corned Beef, Leftover or make fresh! I had a 2 pound Corned Beef Brisket frozen on hand. I just thawed and simmered on my stovetop covered in water with the packet of spices that come with the brisket. I simmered this for 2 hours covered with lid. Let meat cool then dice into bite sized pieces. Discard the broth.

6 to 8 Potatoes peeled and cubed, again in nice size pieces.

1 Medium to Large Onion peeled and chopped

1 Tablespoon Minced Garlic

2 Tablespoons Chopped Parsley

6 to 8 Uncooked Eggs if you like, I was not using eggs this time

Pepper to taste

Do not add salt until Hash is done. Taste and see if any salt is needed, then salt if desired.

4 Tablespoons Butter, unsalted is preferred. I only had salted butter on hand it was perfect.

1 Tablespoon Vegetable Oil.

Melt butter with the oil in a large deep skillet. Add the potatoes, onion, parsley & garlic. Fry stirring often. You want the potatoes to have a nice brown crust. Now add the diced Corned Beef. Stir in the beef  and fry covered stirring often. Once potatoes are soft and everything has a bit of a brown crust you have Corned Beef Hash! At this point taste and see if your hash needs salt, add accordingly! Feel free to break eggs onto the top cover and cook until eggs are softly set. I was not feeling like an egg this time, so I just dished up the hash when it was ready! Serve 6 Nice sized servings SO GOOD! 

Hoagie Pasta Salad

                                                                             

4 Kinds of meat, cheese, veggies and dressing make up this delicious salad based on the Hoagie!

1, 16 Ounce Box Of Elbow Macaroni or use the pasta you like, and cook according to the directions.

16 Ounces of Cooked Ham, Diced Small

8 Ounces Genoa Salami, Diced Small

8 Ounces Hard Salami, Diced Small

8 Ounces German Bologna  Diced Small

2 Cups Shredded Cheese, I used 6 Blend Italian Cheese

1/2 Red Onion Diced to make at least a half cup

6 Ripe Tomatoes Diced Small

8 Ounces of Pickled Sliced  Mild Banana Peppers or use hot if you like heat. Reserve 2 TBS of juice for the dressing

Half of a head of Iceberg Lettuce torn into small pieces and do not add the lettuce until ready to serve or the lettuce will get soggy. 

Stir of the above together in a LARGE bowl, except the lettuce. This makes a huge salad. Feel free to cut recipe in half . Then add the following dressing

2 Cups Mayonnaise

1 Cup Sour Cream

2 TBS. of the Pepper Juice

2 TBS. Italian Seasoning

Mix well and stir it into your salad. Chill well best overnight. Right before serving tear the lettuce in small pieces and stir it into your salad! The above recipe makes at least 16 to 20 servings. Great for picnics or gatherings. So good you will want to make this often! ENJOY! 

Ricotta Cavatelli Pasta Salad

                                                                          

This is a delicious pasta salad with a touch of heat!

3 Packages of Seviroli Frozen Ricotta Cavatelli 13 Ounce Bags. Cook according to package directions

1/2 Pound of small diced Capicola Ham, this has some heat to it. Use regular ham if you wish

1, 16 ounce bottle of Ranch Dressing

1 Large Cucumber sliced thin

1 Green Pepper chopped in small cubes

1/4 Cup Chopped Red Onion chopped small

3 Large Tomatoes Chopped

1 Tablespoon Chopped Parsley

2 Teaspoons Italian Seasonings

Cook pasta according to package directions. Chop the  veggies and ham & stir into pasta. Add seasonings and dressing, stir to combine. Chill well. Makes 1 huge bowl of very good pasta salad! 

Baked Corn Pudding

                                                                             

This is my Baked Corn Pudding! The top photo one serving dished up. The second photo is the pudding in the baking dish.

Ingredients:

3 Large Ears of Corn Raw or Cooked and cut off the cob about 2 cups of corn. You may use frozen corn you thaw or even canned corn,  but right off the cob is best!

2 Eggs Beaten

1 Teaspoon of Salt

1 Tablespoon of Sugar 

2 Tablespoons Butter Melted

1 Tablespoon Flour

1 Teaspoon Vanilla

1 Cup Milk

Parsley to sprinkle on top

Grate the corn, I just put in my food processor and do it that way. In a large bowl add the grated corn , Salt, Sugar, and flour. Not beat in the melted butter, eggs, vanilla, & milk. Mix until well combined. Spray a baking dish, I use a 9 inch pie pan, with baking spray, then pour in the batter. Sprinkle top with the parsley. Bake in a preheated 350 degree oven for 30 to 40 minutes. You want the top golden brown & the pudding to have set.  Serve piping hot. This is so good! Goes great with any meat or fish. Enjoy!

 

Spaghetti Salad

                                                                              

Summertime Favorite!

Refreshing, fun, and satisfying too!

1 pound box Spaghetti cooked as per package directions, drained and cooled

1/4 Pound Hard Salami Sliced thin & cut into bite sized pieces

1/4 of a Red Onion, peeled and diced

1 Cucumber partially peeled & sliced thin

3 Tomatoes cored and diced

1 Large Green Pepper  cored & diced

1, 16 Ounce Canned Sliced Mushrooms drained

4 Ounces Black Olives Pitted Sliced thin

16 Ounces your Favorite Italian Dressing

Parmesan Cheese to sprinkle over when served

In large bowl place the cooked drained spaghetti. Add the remaining prepared ingredients except the cheese. Combine well and chill. Best made 1When ready to serve place parmesan cheese with salad to people can sprinkle  on as much or as little as they like. Easy to double this recipe for larger events. Feel free to change ingredients to suit your tastes. This is a great salad and a good change from potato & or macaroni salads. Enjoy 

Quick And Easy Fruity Angel Food Cake with a Cream Cheese Topping

                                                                       

This is the 2 Ingredient Angel Food Cake you have been hearing so much about. I tried it and all I can say is WOW! You will not believe how fast & easy this is!

1 Box Angel Food Cake Mix

1 Can of Fruit Pie Filling, this one pictured above was a can of Blueberry Filling

Spray your 9x13 pan Preheat Oven to 350 Degrees

In a large deep bowl dump in your cake mix, I used Duncan Hines. Next dump in the pie filling. Now fold and stir in the pie filling until all is combined. No mixer needed. Pour into your prepared pan and pop it into the oven. Bake for 30 minutes or so until cake test done! Remove from oven and let cool. Next the Cream Cheese topping!

Cream Cheese Topping

1 Small box of Instant Vanilla Pudding

1Cup Milk 

8 Ounces of Cream Cheese softened

8 Ounce Tub of Cool Whip Thawed.

In a bowl using a whisk mix the pudding and the 1 cup of milk until well combined and set. 

In a mixing bowl beat the cream cheese until fluffy. Now beat in the pudding. Once combined beat in the Cool Whip. Once this is all mixed well spoon it over your cooled cake. Refrigerate until serving.

The picture above was a double batch & you just double all of the ingredients. I baked this in a 11 x16 deep pan for about 50 minutes& it made a cake large enough for forty square pieces to serve. It was delicious! I have tried Strawberry too and that was very good as well. This is a great cake & would be fun to make with children as it is so easy. ENJOY!