Sun Dried Tomato Pasta

Sun Dried Tomato Pasta
3 ½ Cups Flour
4 Eggs
1 tsp Baking Powder
2 tsp Salt
2 TBSP Warm Water
4 to 5 Sun Dried Tomato pieces
1 to 3 TBSP Olive Oil

*Note: Depending on how much oil you get from the Sun Dried Tomatoes will determine how much Olive Oil you will need to use. You need a total of about 3 TBSP.

Puree Sun Dried Tomatoes and Olive Oil. Being sure to eliminate all Tomato chunks.

In Kitchen Aid Mixer; using flat beater mix all ingredients together for 2 minutes. Switch the beater to the hook for 2 minutes. Need by hand for about a minute. Let set for 15 minutes. Using Kitchen Aid Pasta attachment; slowly feed a small portion of pasta through the roller at a time. Start on setting 1 and adjust to desired thickness. (I run each piece of dough through the roller at least 6 or 7 times for desired consistency.)
Once all pieces are rolled out, put through desired cutter or cut by hand. Put Pasta in Boiling salt water and cook until done being sure to stir regularly.

*Note: I find it works best to let pasta slightly dry out before cutting. This eliminates it from sticking together before it gets to the water.
For any uncooked pasta; let dry completely before storing.

Brown Sugar Smokies

1-16oz package Little Smokies
1 pound Bacon
1 cup Brown Sugar

Cut Bacon into thirds. Place smokies and bacon in a bowl, toss with brown sugar. Wrap bacon around smokies holding in place with a toothpick. Place on making sheet and bake at 350 F until bacon is crisp.

Bacon Wrapped Stuffed Jalapenos

abt. 15 Fresh Jalapenos (2-3" in size)
8oz pkg Cream Cheese, softened
1 cup shredded Cheese blend
1 pkg Bacon (NOT Thick cut)

Cut Jalapenos in half length wise. Remove seeds and membranes and wash Jalapenos, set to dry on paper towel.
For filling, beat softened cream cheese and shredded cheese blend until combined. Spoon into jalapenos.
Cut bacon into thirds. Wrap a piece of bacon around each stuffed jalapenos. Use a toothpick to keep bacon in place.
Bake at 375 F for 20-25 minutes or until bacon is cooked. Remove from pan and place on paper towel to remove any excess grease. Let cool slightly and enjoy.

Cabbage Salsa

Cabbage Salsa

1 bag of Shredded Cabbage
1 small bunch Cilantro, chopped
1 large Onion, diced
1 large Tomato, diced
Jalapeno, diced (optional, based on how spicy you would like)
1/8 cup Lime Juice
1 tsp Salt
1 tsp Pepper
1/2 tsp Garlic Salt

Mix together Cabbage, Onion, cilantro, Tomato and Jalapeno. Add in Lime Juice, Salt, Pepper and Garlic Salt. Add more to taste as you desire. Refrigerate overnight or for atleast a few hours. Stir before serving and add addition salt and pepper to taste.

Serve with Tortilla chips and Enjoy!!

I prefer Juanita's Tortilla Chips (Wenco, WalMart) They taste just like the restaurant ones!!

I will also wait until shortly before serving to add the diced tomato's. I like the freshness it gives the salsa.

Scalloped Corn Supreme

Scalloped Corn Supreme

1-14oz can Cream-styled Corn

1 - 14oz can Corn

1/2 cup Milk

1 well-beaten Egg

1 cup Ritz or Club Cracker Crumbs

1/4 cup finely chopped Onion

3 TBSP chopped canned Pimiento (optional)

3/4 tsp Salt

dash of Pepper

1/2 cup Ritz or Club Cracker Crumbs

Heat corn and milk. Gradually stir in egg. Add next 5 ingredients. Mix well. Pour into greased 8'' round baking dish. Top with buttered crumbs. Bake at 350 degrees for 20 minutes (serves 6)

Green Smoothie

The recipe is:
1 cup Festival Fruit Blend (Costco)
1/2 - 1 Banana
1 handful of Baby Spinach (Costco)
3/4 cup water or milk

Blend in a blender. The VitaMix works awesome with the frozen fruit.

Frog Eyed Pasta Salad

Pasta:

Cook pasta as directed on box. Strain and rinse with cold water. Place in large bowl.

Sauce:

1 cup Sugar

2 TBSP Flour

1/2 tsp. Salt

1 3/4 cup Pineapple Juice

2 Eggs, beaten

Directions:

Using a whisk mix all ingredients in a medium saucepan over medium heat until thickened. Once thickened, remove from heat and let cool until room temperature. Add sauce to pasta until coated. Refrigerate overnight in air tight container.

after 8+ hours of being refrigerated, Add:

1 cup Mini Marshmallows

1 - 8oz container Cool Whip

1 large can Crushed Pineapple, drained

3 small cans Manderaine Oranges, drained

Gently mix together and serve.  Refrigerate in airtight container.


Recipe from: Rita Smith

Green Smoothie

Adam made and Loved this Green Smoothie:

1 cup festival frozen fruit (Costco)
3/4 cup Vanilla Almond Milk
hand full of Baby spinich
1/2 Avocado or 1 banana

Blend and enjoy.

My kids loved the Chocolate Banana Smoothie I made them last week:
1 cup chocolate milk
1 banana that had been peeled, wrapped in seran wrap and frozen for a couple hours.
(optional - ice, depending on how thick you want it.)

Blend and enjoy.