Quick Weeknight Pasta Salad

I had some leftover Roast Beef from Sunday and decided to slice it thinly and make a rench Dip Sandwich. I thought it would be even better if I had a little pasta salad to go with it.

I remembered a tip I learned on the Cook's Country TV show, which was not to drain the pasta absolutely perfectly, leaving a bit of moisture on the pasta helps it not to instantly absorb your mayo mixture when you add it in, it worked, see how creamy the pasta looked!

I used what I had in the pantry and it turned out to be one of our favorites; simple, and tasty.

1/2 box of Pasta (I used the Piccolini Mini Farfalle)
1/2 container of grape or cherry tomatoes sliced in half
3-4 green onions, ends removed and diced
1 can of sliced olives drained
**You could use any combination you like**
1/2 cup low fat mayo
1/4 cup Dijonaise
fresh chives snipped
5/6 basil leaves chiffonade
Dash of hot sauce
Buttermilk
Capers

1 Banana Pepper (optional, I just so happened to have one)

Cook your pasta according to package directions, rinse with cold water and drain (don't shake all the water off)

Place cooked pasta, olives, onions and tomatoes into your bowl

In a separate bowl mix the mayo, dijonaise, cheese, hot sauce, chives and enough buttermilk to make it a nice consistency

Mix well and fold in the cooked pasta

Chill if desired

Tastestopping

In case you have not heard yet, my favorite new Food Porn site, Tastestopping has had the official launch and is live at http://tastestopping.com/, it is the official second home for all your rejected photos!

When you are rejected at Foodgawker and or Tastespotting, submit to Tastestopping and sooth your ego. Face it, we are not all great Photographers with mad Photoshop skills, fancy lighting and camera's, (or you may be lucky and have none of that and still take great photo's) but your gorgeous, yet rejected photos and accompanying adoration can be front and center at Tastestopping.

Sign up today, and start feeling special! In addition to the love, there are some cool new features that no one else has such as "Drive Thru" and "Judge, Jury and Execution"!

Do it! and no I am not getting anything out of this other than being excited about seeing mine and others beautiful (but not good enough for the big guys) photos and recipes!

Mini Pumpkin Ginger Cheesecakes

I have been wanting to make mini cheesecakes for quite some time and got the bug today. I used a graham cracker crust and added candied Ginger to the pumpkin mixture. They were really quite special, the Ginger gave it a bit of a kick and who doesn't like cute little things!

I would highly recommend a Silicone Mini Muffin pan, you can pick one up for about five bucks! They pop right out!

1 sleeve of Graham Crackers

1/2 stick of melted butter

1/2 tsp ground Ginger

Mix well and place about a tablespoon in the bottom of each mini muffin hole, find a glass or something that fits the opening and tamp the Graham Cracker mixture down

1 package cream cheese at room temperature

1 cup Pureed Pumpkin (canned)

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1/8 cup Candied Ginger minced well

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

Whipping cream if desired for topping (optional)

Nonpareils (optional)

Mix well (taste for seasonings I probably doubled the amount of spices as I like my pie very spicy) and pour into the muffin tin (I topped with Nonpareils)

Bake at 325 for 20-25 minutes, until center is just done

Let cool for at least an hour and unmold the cheesecakes, serve with whippped cream if desired

Pumpkin Mousse Tarts

I started out with really good intentions when making these tarts. I was going to make it low fat, low carb, but I lost my way somewhere in the process. I found the original recipe on A Taste Of Home, but I have changed it so much, I am calling it mine now!

I did use sugar free instant pudding mix and fat free milk, but when I added in the fresh whipping cream I think I made it devilish!

1 graham cracker pie shell, or 12 mini graham cracker tart shells (this will make enough for almost both)

1 small box of sugar free instant butterscotch pudding mix

1 1/2 cup of cold fat free milk

1 1/2 cup canned pumpkin

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

1 pint whipping cream (more if you want to make whipped cream for the topping, or use Reddi Whip)

1 tsp vanilla

1/4 cup sugar for whipping cream

1/4 cup of sugar for the pumpkin mixture

In a large bowl, mix the butterscotch pudding with 1 1/2 cups of milk for 2 minutes, let stand for an additional 2-5 minutes

In the meantime, place your whipping cream, sugar and vanilla in a separate bowl and whip until you have medium peaks (not soft, but a bit more)

Mix the pumpkin, spices and remaining 1/4 cup sugar until well blended

Add the pumpkin mixture and the whipping cream to the pudding, folding it in gently until well combined

Spoon into pie crusts and top with additional whipped cream if desired!

Bella Sue Playing with Daddy Video

Hubby took this video of him playing bitey with Miss Bella Sue!

Mexi Mac

I entered my first recipe contest and came up with the following recipe, which I must say ROCKED MY WORLD and my husbands too! (DANG it I did not win)

We both adore Mexican food of any kind, and I decided to incorporate it into my favorite comfort food using my favorite cheese, Tillamook Cheese! The Jalapenos give it a little bite and the Panko topping is crisp and delicious!

Don't forget for all of us poor folks who are constantly rejected on Foodgawker and Tastespotting, that you can submit to Tastestopping and sooth your ego!

1 box Pipette Pasta
2 eggs beaten
1 can evaporated milk
1/2 cube melted Tillamook Butter
1/2 to 1 tsp Cayenne Pepper (depending on the level of heat you want)
1 tsp dried mustard
1.5 cups Tillamook Sharp Cheddar Cheese
1.5 cups Tillamook Monterey Jack Cheese
1 Jalapeno, seeded and diced
2 Tomato's, de-seeded and diced
2 oz Cream Cheese
1 can sliced olives drained
Panko Crumbs
1/2 tsp Garlic Salt
Pam Pan Spray

Place water and a good bit of salt in a large pan and bring to a boil, add pasta and cook for 8 minutes, drain and set aside

Place your two eggs in a large bowl, along with your evaporated milk, melted butter, Cayenne, Mustard and garlic salt. Mix well

Add your hot pasta back in, the tomato, cream cheese, olives and cheeses

Mix well and pour into a buttered dish, top with a layer of Panko

Bake at 350 for 15 minutes, remove and spray Panko with Pam Spray, bake an additional 30 minutes until bubbly.

If the top needs to be browner, broil for several minutes

The Big Reveal - My Kitchen Remodel

I have been working on a kitchen/dining room remodel for about 9 months now (GOSH I could of had a baby in that time). It is finally finished and I thought I would share! I really love cooking in my kitchen now.

The first step was having the wonderful and talented Artist/Painter Hollye from Maxwell Studios come and give my walls a warm Tuscan look, I believe it was Faux Painting that she did.

She gave me many ideas on everything else and I think between my husband and I we did a decent job for amateur's.


I had my dining room chairs re-upholstered with a beautiful green brocade fabric!




New lighting, Art and Window Treatments!




My husband has a great eye, and he picked out most of it!

Sorry the photo's are so dark! I keep my pots and pans in that huge cabinet!

I had my cabinets re-finished rather than replaced and that saved me a ton of money. Someday we may replace them.

All new Stainless Steel Appliances (which are a BITCH to clean), and I finally converted to a gas stove (which I do love). It is a an Electrolux Duel Fuel stove, gas top and electric oven. Loves it!

Added Granite Slab counters, and a new Desk Chair and a bit more art!

All new Tuscan/Italian decorations. The chickens are my thing! And I love my big ass sink!

My favorite thing you ask? My one horsepower garbage Disposal. I LOVE IT. I could seriously dispose of just about anything. Nothing slows it down!

And that is it, not bad for two semi-do it yourselfers !