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Pesto Tortellini
Pesto Tortellini is made using basil pesto tortellini, pasta sauce and Italian cheeses. Simple, easy and on the table in about 30 minutes. Pesto Tortellini Today for lunch we had this easy pasta dish made with basil tortellini, pasta sauce and Italian cheeses. I had been to our new Trader Joe’s store last week and came home with all kind of goodies. It has to be the busiest store in Tampa right now, they even have 2 traffic guards to control the traffic in the parking lot. I almost caused an accident when I was putting the groceries in the trunk when my cart decided to roll away into the road. Luckily everyone was stopped waiting to get into the parking lot or it could of been a totally different outcome. I bought their pesto tortellini and one of their pasta sauces. This was ready to eat in about 30 minutes. Serve with a tossed salad and garlic bread for a complete meal. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Pesto Tortellini Author: Mary Ellen Prep time: 5 mins Cook time: 35 mins Total time: 40 mins Serves: Serves 4 1 package pesto tortellini 1 jar pasta sauce 1 cup Italian cheese 1 package pesto tortellini 1 jar pasta sauce 1 cup Italian cheese Preheat oven to 400 degrees. Bring a pan of water to a boil. Cook tortellini for about 5 minutes. Drain and add to casserole dish that has been sprayed with cooking spray. Pour the sauce over the top. Top with the cheese. Bake for about 25 minutes, until it is hot and bubbly. Cheese should be lightly browned. Preheat oven to 400 degrees. Bring a pan of water to a boil. Cook tortellini for about 5 minutes. Drain and add to casserole dish that has been sprayed with cooking spray. Pour the sauce over the top. Top with the cheese. Bake for about 25 minutes, until it is hot and bubbly. Cheese should be lightly browned.
Italian Archives - Page 2 of 2 - Recipes Food and Cooking
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Cheesy Ranch Potato Salad
Cheesy Ranch Potato Salad made simply with a package of ranch dressing, sour cream and mayonnaise. Cheesy Ranch Potato Salad Here is the newest potato salad I made recently for a picnic I went on. We went over to beautiful Ft. Desoto to the beach and grilled out. So much fun! I even had a few people who never eat potato salad say this one changed their minds about it. The dressing is really easy as you use a package of ranch dressing mix mixed with mayonnaise and sour cream. This potato salad tastes like a baked stuffed potato. Top with some bacon crumbles if desired. I bet it becomes a family favorite at your house also. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! If you don’t like using a packaged mix of ranch dressing you might want to try my Ranch Potato Salad made with homemade dressing. It is my favorite recipe for Ranch Dressing. Cheesy Ranch Potato Salad Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 - 6 4 lbs. new potatoes 1 medium onion 3 celery stalks 3 - 4 sweet peppers, about 1 cup 1 tablespoon white vinegar package ranch dressing 1 cup mayonnaise 1/2 cup sour cream salt and pepper 1 - 2 cups shredded cheddar cheese 4 lbs. new potatoes 1 medium onion 3 celery stalks 3 - 4 sweet peppers, about 1 cup 1 tablespoon white vinegar package ranch dressing 1 cup mayonnaise 1/2 cup sour cream salt and pepper 1 - 2 cups shredded cheddar cheese Wash potatoes and cook in their skins until tender. While potatoes are cooking chop the vegetables and add to the vinegar to marinate. Drain vinegar off before adding to potatoes. Remove all or most of the peel. Cut into bite size pieces when cool. Put in a large bowl. Add vegetables. Stir to combine. Mix the dressing package with the mayonnaise, salt, pepper and sour cream. Pour over potatoes. Blend together. Add cheese and refrigerate until ready to serve. Wash potatoes and cook in their skins until tender. While potatoes are cooking chop the vegetables and add to the vinegar to marinate. Drain vinegar off before adding to potatoes. Remove all or most of the peel. Cut into bite size pieces when cool. Put in a large bowl. Add vegetables. Stir to combine. Mix the dressing package with the mayonnaise, salt, pepper and sour cream. Pour over potatoes. Blend together. Add cheese and refrigerate until ready to serve.
Mexican Taco Pasta Salad
Mexican Taco Pasta Salad is made with macaroni, black beans, corn, veggies and a spicy taco flavored dressing. This is my new pasta salad for this summer! It is such a break from the normal pasta salads I usually make. I started out with an idea and ended up with a wonderful creation. I don’t know about you but I love when that happens. If is full of vegetables, pasta and seasoned like a taco would be. Everyone who tried this loved it and even the kids ate it much to my surprise. Adjust the seasonings to your tastes. Because the kids were eating this we served the jalapenos on the side and they were just sprinkled in by those that wanted additional heat. You can use mild to hot chunky salsa, I used a medium. I added the cilantro right before serving and it really brightened up the salad. Mexican Taco Pasta Salad Author: Mary Ellen Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: Serves 12 1 lb. pasta - I used large elbow macaroni 4 - 5 sweet mini peppers 1 cup onion - diced 1 can black beans - rinsed well 2 cups frozen corn 1 1/2 cups chunky salsa large handful cilantro - chopped 1 1/2 cups cheddar cheese - shredded 1 tablespoon jalapeno - chopped - optional Dressing 1 cup sour cream 1/2 - 3/4 cup mayonnaise 3 - 4 tablespoons taco seasoning - I use Penzey's 2 - 3 garlic cloves - minced 1 teaspoon salt 1/2 teaspoon pepper 1 lb. pasta - I used large elbow macaroni 4 - 5 sweet mini peppers 1 cup onion - diced 1 can black beans - rinsed well 2 cups frozen corn 1 1/2 cups chunky salsa large handful cilantro - chopped 1 1/2 cups cheddar cheese - shredded 1 tablespoon jalapeno - chopped - optional Dressing 1 cup sour cream 1/2 - 3/4 cup mayonnaise 3 - 4 tablespoons taco seasoning - I use Penzey's 2 - 3 garlic cloves - minced 1 teaspoon salt 1/2 teaspoon pepper Bring a large pot of water to a boil. Add pasta and cook until ala dente. Rinse with cold water to stop cooking. Drain well. Add the pasta to a large bowl with the black beans, frozen corn, peppers, onions, jalapeno and salsa. Stir to combine all. Mix the dressing ingredients up in a small bowl. Pour over the pasta mixture. Stir to combine. Refrigerate overnight. Add the cheese and cilantro before serving. Bring a large pot of water to a boil. Add pasta and cook until ala dente. Rinse with cold water to stop cooking. Drain well. Add the pasta to a large bowl with the black beans, frozen corn, peppers, onions, jalapeno and salsa. Stir to combine all. Mix the dressing ingredients up in a small bowl. Pour over the pasta mixture. Stir to combine. Refrigerate overnight. Add the cheese and cilantro before serving.
May is Salad Month!
May is salad month and I got together with some of my favorite blogger friends and put together a Summer Salad Recipe Round Up with some really delicious salad recipes. I’m not sure which one I want to try first! It would be great if you would take a moment and pin some of your favorites you find here….. 1. Tzatziki Pasta Salad from Life Tastes Good 2. Zesty Bread Salad with Meyer Lemon Vinaigrette from The Cookie Rookie 3. Honey Dijon Spinach Salad from Grumpy’s Honeybunch 4. Berry Delicious Fruit Salad from Dizzy Busy and Hungry 5. Orecchiette Greek Pasta Salad from Recipes, Food and Cooking 6. Bacon Ranch Potato Salad from Num’s the Word 7. Jalapeno Popper Pasta Salad from Flavor Mosaic 8. Super Salad from Memories By the Mile 9. BLT Chopped Salad from Food Storage Moms 10. Mexican Lime Quinoa Salad from Hot Eats and Cool Reads I’m sure you’ll find some new salads you will want to be adding to your salad lineup! I see a few I want to make real soon. I made for you a delicious Orecchiette Greek Pasta Salad, full of cucumbers, tomatoes, red onions and feta cheese. It is bathed in a dressing of lemon juice, red wine vinegar, olive oil, flat chives and fresh dill. You could add black olives to it if desired but since I don’t like them they weren’t going in my salad. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Orecchiette Greek Pasta Salad Author: Mary Ellen Recipe type: Salad, Pasta Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 8 1 lb. Orecchiette pasta 2 large tomatoes 2 cucumbers 1 small red onion 8 oz. feta cheese Dressing 1 teaspoon chopped fresh oregano 2 tablespoons fresh dill 1 tablespoon chopped chives 1 tablespoon chopped fresh parsley juice of 1 lemon 1 teaspoon sugar 3 tablespoons red wine vinegar 1?4 cup olive oil Salt and freshly cracked black pepper, to taste 1 lb. Orecchiette pasta 2 large tomatoes 2 cucumbers 1 small red onion 8 oz. feta cheese Dressing 1 teaspoon chopped fresh oregano 2 tablespoons fresh dill 1 tablespoon chopped chives 1 tablespoon chopped fresh parsley juice of 1 lemon 1 teaspoon sugar 3 tablespoons red wine vinegar 1?4 cup olive oil Salt and freshly cracked black pepper, to taste Cook the pasta for about 8 minutes. Pasta should be tender but not overcooked. Rinse and drain well. Chop the tomatoes, red onions and cucumbers into bite size pieces. Chop all of the herbs for the dressing. Add them to a small bowl. Stir in remaining ingredients and let set for at least 15 minutes before dressing pasta. Cook the pasta for about 8 minutes. Pasta should be tender but not overcooked. Rinse and drain well. Chop the tomatoes, red onions and cucumbers into bite size pieces. Chop all of the herbs for the dressing. Add them to a small bowl. Stir in remaining ingredients and let set for at least 15 minutes before dressing pasta.
Salads Archives - Page 2 of 2 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Ranch Potato Salad
Ranch Potato Salad is made using a fresh homemade ranch dressing. So delicious! Ranch Potato Salad with Homemade Dressing Homemade ranch dressing pushes this potato salad over the top. I really like this one for a change from regular potato salad. Top it with bacon and it is amazing! If you have never made ranch dressing before you might never buy bottled again once you try this recipe for the dressing. You can change up the spices, I really like fresh dill in this salad or oregano. I also use a couple dashes of Tabasco in my dressing. It changes it up just a touch but no one will ever guess what the mystery ingredient is if you just use a tiny bit. Ranch Potato Salad Author: Mary Ellen Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 6 - 8 3 lbs. potatoes 1 cup celery – chopped 1 cup onion – chopped 1 cup sweet peppers – chopped 1 cup cheddar cheese 2 tablespoons cider vinegar salt and pepper Dressing 2 cloves garlic - minced 1/4 cup parsley – chopped 2 tablespoons fresh chives – chopped 1 cup (real) mayonnaise 1/2 cup sour cream Buttermilk (I used about 1/2 cup) 1/4 teaspoon basil salt and pepper to taste tabasco sauce – optional but a couple of dashes is good and doesn’t make it hot 3 lbs. potatoes 1 cup celery – chopped 1 cup onion – chopped 1 cup sweet peppers – chopped 1 cup cheddar cheese 2 tablespoons cider vinegar salt and pepper Dressing 2 cloves garlic - minced 1/4 cup parsley – chopped 2 tablespoons fresh chives – chopped 1 cup (real) mayonnaise 1/2 cup sour cream Buttermilk (I used about 1/2 cup) 1/4 teaspoon basil salt and pepper to taste tabasco sauce – optional but a couple of dashes is good and doesn’t make it hot To make dressing: In a bowl combine all ingredients. Taste to adjust seasonings. Refrigerate until ready to use. Boil potatoes in their skins. Cool slightly or until cold. Remove peels and cut up into bite size pieces. Add celery, onions, sweet peppers and mix in. Pour dressing over and mix in. Taste to adjust seasonings. Stir in cheese. Refrigerate until ready to use. Note: For a change, you can add bacon pieces right before serving. To make dressing: In a bowl combine all ingredients. Taste to adjust seasonings. Refrigerate until ready to use. Boil potatoes in their skins. Cool slightly or until cold. Remove peels and cut up into bite size pieces. Add celery, onions, sweet peppers and mix in. Pour dressing over and mix in. Taste to adjust seasonings. Stir in cheese. Refrigerate until ready to use. Note: For a change, you can add bacon pieces right before serving. Maybe you’d like to try our? Lemon Orzo Salad Mexican Taco Pasta Salad Follow me on Pinterest
Dog Recipes Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Zucchini Bread with Pineapple
Zucchini Bread with Pineapple is really moist with a hint of cinnamon. Zucchini Bread with Pineapple It is about that time of year when everyone you know is trying to give away zucchini from their garden. It makes me happy because then I get to make this delicious zucchini bread. Whenever I get zucchini and have extra I grate it up and put it in freezer bags in the amount to make this recipe. If you have a food processor I have found that is the easiest and fastest way to grate zucchini. That way whenever the urge hits to have some zucchini bread I just have to grab a bag of it and let it thaw. Be sure to squeeze out any extra water if there is some. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Zucchini Bread with Pineapple Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 2 loaves of bread 2 1/2 cups sugar 3 eggs 3 cups flour 3 teaspoons vanilla 1 cup oil 2 cups zucchini, grated 1 cup crushed pineapple, drained 1/4 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1 cup nuts (optional) 3 teaspoons cinnamon 2 1/2 cups sugar 3 eggs 3 cups flour 3 teaspoons vanilla 1 cup oil 2 cups zucchini, grated 1 cup crushed pineapple, drained 1/4 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1 cup nuts (optional) 3 teaspoons cinnamon Preheat oven to 350 degrees. Grease 2 bread pans and set aside. Add the sugar, oil, vanilla and eggs to a mixing bowl. Mix until everything is combined. Add the flour, baking soda, salt, baking powder and cinnamon to the sugar mixture. Mix well. Add the zucchini, nuts (if using) and pineapple. Mix until it comes together. Divide the batter between the 2 pans. Bake for 40 - 45 minutes or until a tester comes out clean. Remove from pan and cool. Preheat oven to 350 degrees. Grease 2 bread pans and set aside. Add the sugar, oil, vanilla and eggs to a mixing bowl. Mix until everything is combined. Add the flour, baking soda, salt, baking powder and cinnamon to the sugar mixture. Mix well. Add the zucchini, nuts (if using) and pineapple. Mix until it comes together. Divide the batter between the 2 pans. Bake for 40 - 45 minutes or until a tester comes out clean. Remove from pan and cool.
Cinnamon Sugar Bread
Cinnamon Sugar Bread is an easy to make quick bread recipe. Loved this bread and I used Truvia in it in place of the sugar. Because Truvia is a sugar blend of half sugar and half stevia, it doesn’t present some of the problems you can have with other sugar substitutes when baking. I have been experimenting a lot lately using sugar substitutes and redoing many of my recipes. This bread did take a little longer to bake and I am not sure if it was because of the Truvia or not but it did take just over an hour to bake. Cinnamon Sugar Bread Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: 1 loaf 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda 2/3 cups sugar 2 teaspoons cinnamon 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-60 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Note: I used Truvia in place of the sugar and it worked great! Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-60 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Note: I used Truvia in place of the sugar and it worked great! Banana Cream Cheese Bread Raspberry Coffee Cake
Banana Cream Cheese Bread
Banana Cream Cheese Bread – Banana bread with a cream cheese filling. I had some really ripe bananas and had seen a recipe by Joanna Chang that uses oil in it instead of the butter I would of normally used. I never really thought butter added that much to this bread so I figured I would try this and see. It did not disappoint! I always had thought banana bread was better the second day but with this recipe you don’t need to wait. The bread is very moist and when you add the cream cheese filling it is over the top. I actually made 2 loaves with this recipe as you can see in the picture below. I also didn’t take a picture of the bigger loaf and in that one the cream cheese filling was more centered. I had concerns that the cream cheese would go to the bottom of the pan so I tried it both ways to see. Much to my surprise the cream cheese filling stays where you put it, no sinking! Banana Cream Cheese Bread Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 1 loaf 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 2 eggs 1/2 cup oil 3 1/2 bananas, very ripe, mashed 2 tablespoons sour cream 1 teaspoon vanilla extract 2/3 cup walnuts, toasted and chopped 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 2 eggs 1/2 cup oil 3 1/2 bananas, very ripe, mashed 2 tablespoons sour cream 1 teaspoon vanilla extract 2/3 cup walnuts, toasted and chopped 8 oz. cream cheese 1/3 cup sugar 1 egg 1 teaspoon vanilla dash salt 8 oz. cream cheese 1/3 cup sugar 1 egg 1 teaspoon vanilla dash salt Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Make filling first and set aside. Mix all ingredients together in a bowl until smooth and creamy. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour half of the batter into pan. Spoon filling over batter. Top with remaining batter. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Make filling first and set aside. Mix all ingredients together in a bowl until smooth and creamy. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour half of the batter into pan. Spoon filling over batter. Top with remaining batter. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. Baking time could be as long as 60 minutes Banana Bread recipe modified from Flour - by Joanna Chang Cinnamon Sugar Bread Pumpkin Muffins