Food Gallery

Cinco de Mayo Menu Round Up

Loaded Zucchini & Bacon Frittata

Easy Homemade Hot Fudge Sauce

Awesome Chocolate Mint Cupcakes

Copycat Fannie May Mint Meltaways

Crockpot Shredded Adobolada Chicken

Cold Weather Crockpot Chicken & Dumplings

Quick & Easy {No Yeast} Cinnamon Rolls

One Pot Pasta Dinner & French Bread

Mint Oreo Chocolate Bundt Cake with Sour Cream Ganache

Squash & Spinach Lasagna Rolls

Best Ever Pumpkin Bars

Black Iron Skillet Deep Dish Pizza

Homemade Ravioli

Tomato Basil Parmesan Soup

Hash Brown Breakfast Pie

Mint Chocolate Fudge Tofu Pie

Peaches & Cream Pie

Buffalo Wing Chicken Breasts

Monday Night Meatloaf

Calabacitas with Potatoes

Summer Vegetable Tian

The Best Peanut Butter Cookies

Chicken Parmesan Meatballs

Savory Galette

Spicy Mexican Fudge

Light & Flaky Pie Crust

2 cups flour, sifted
1 tsp salt
1/2 cup olive oil
5 tbsp cold water

Preheat oven to 425. Put flour in a bowl and sift with a fork. Add salt. Measure the 1/2 cup oil in a 1 cup measuring cup and add the water to the oil. Pour into the flour mix and mix well with a fork. Roll into a ball and cut in half. Roll out between a layer of parchment paper (bottom) and waxed paper (top). Lay in pie plate and flute the edges. Prick crust bottom with a fork. Bake unfilled at for 10-12 minutes. If filling, put crust layer on top and bake according to recipe instructions.

{Super Easy} Peanut Butter Bars

Bacon Cheeseburger & Fry Soup

Cheeseburger Grilled Cheese & Homemade Fries

Chocolate Cupcakes

Savory Breakfast Pie

Spaghetti Salad

In the mid 90's I had an obsession with Spaghetti Salad from the Sentry deli (a local grocery store.) I had a high school girl that worked for me in my office after school who overheard me talking about it, wishing I had the recipe. She piped in she had an aunt that worked in the deli at Sentry and would see if she could get me the recipe. Oh happy day, she did!!! Turns out, the secret ingredient was McCormick's Salad Supreme. That, mixed with Wish-Bone Italian dressing and Parmesan cheese, with veggies - onion, green pepper, tomato and cucumber - mixed with spaghetti. I like to use ready cut spaghetti over regular long spaghetti. My absolute favorite summer salad!

I don't use any specific measurements when I make this since I "guestimate" depending on how many people I plan to feed with it. I like to make it the night before I want to eat it because it gives it time for all the flavors to marry, the noodles to soak up the dressing and then you can add more.

1/2 lb spaghetti

1 pint grape-sized tomatoes, cut in half

1/2 onion, finely chopped

1 green pepper, finely chopped

1 cucumber, cut into small pieces

approx 3 Tbsp Salad supreme, more to taste

1 16 oz bottle Wish-Bone Italian Dressing

some generous shakes of the Parmesan cheese container

Cook spaghetti as directed. Drain, run under cold water in a strainer and put into a good sized mixing bowl. Allow room for mixing all ingredients. Add dressing until noodles are good and covered. Add all chopped veggies, salad supreme and Parmesan cheese. Mix well. Add more salad supreme, cheese and dressing to taste. Let sit to blend ingredients well. Add more dressing before serving.

Print the recipe HERE.

Seasoned Swai Fish Fillets