Pizza Pasta

Sorry for another pasta recipe, but its a good one!!!! This recipe makes a lot, just a warning! :)
recipe adapted from here




Pizza Pasta


1 lb. rotini pasta, cooked and drained
1 (5 oz.) package Pepperoni minis (found right next to the rest of the pepperoni in the refrigerated section)
1 1/2 cups mozzarella cheese (or however much you like)
1 medium tomato (or 2 roma) diced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 can sliced ripe olives, drained
1 T parsley flakes
3/4 c prepared Italian dressing

In a large bowl, combine pasta, pepperoni, cheese, tomato, bell pepper, and olives. Toss in salad dressing. Serve immediately, or refrigerate for 1-2 hours if you like pasta salad cold.

Lemon Drop Cookies

Lemon Drop Cookies

source here... of course :)

2 c. sugar

1 1/2 cup butter flavored shortening (I never use shortening, so I used butter and it worked great)

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops (hard candies)

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops (crush them in the blender). Roll into balls, flatten slightly, and bake on parchment lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. Brush glaze over cookie tops. Let cookies cool completely.

makes 4 to 5 dozen cookies.

Pasta Taco Salad

again... another beauty from See Jane Cook
meatless, perfect for summer (yay for not having to turn on the oven), and so tasty!




Pasta Taco Salad

1 pound pasta (bowtie, wagonwheel or spiral)
salt
1 (10-ounce) package frozen corn
1½ cups salsa (I reccomend making this and using it, I make up a batch every Saturday and never buy jarred salsa anymore after finding it)
1 can black beans, drained and rinsed
3 roma tomatoes, diced
½ cup chopped fresh cilantro
2 cups shredded cheddar cheese
3 tablespoons fresh lime juice
1 large avocado, peeled, seeded, and diced
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil

1. Cook pasta according to package directions with 1 Tablespoon of salt. Drain pasta and stir the corn in frozen to cool pasta and defrost corn. Toss the pasta with salsa then the beans, tomatoes, cilantro, and cheese.

2. Toss the avacado with the lime juice, remove avacado and add to pasta. With remaining lime juice, add spices, garlic, and ½ teaspoon salt, then slowly whisk in the oil. (I also added some taco seasoning in this dressing). Add dressing to pasta. Serve immediately. Stays well for up to 1 day in fridge, longer if you keep the avacado separate.



source found here