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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



 Chocolate Pumpkin Spice Cake



Bacon & Corn Griddle Cakes



 Sour Cream Lemon Pie & Strawberry Pie





Dreamy French Silk Pie



English Muffin Bread


Orange Poppy Seed Tea Cake



Jalapeno Corn Bread Pudding




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