Pasta Salad

I couldn't find any recipes on the Internet that were close enough to what I made to pin, so I'm recording what I did here instead.

10 oz. pasta (I used bow-ties, but any type should be fine)
1 smallish head of broccoli, cut into small florets (discard most of base/ stem)
baby carrots, cut into small pieces
fresh mozzarella (approx. 8 oz), cut into small chunks
black olives, sliced (most of a can)
about 3 oz. hard salami slices, cut into small pieces
A couple handfuls dried cranberries (added after I took the picture above)
Italian dressing (I used about 6 oz. Kraft Olive Oil Italian Vinaigrette)

Cook and drain pasta. While it cools, prepare other ingredients. Mix everything together. I didn't measure ingredients exactly; just whatever looks like the right balance.

Taco Soup

This recipe came from the wife of a man who went to the same church as us growing up. I've modified it to fit my preferences (fewer beans, less onion, no peppers, less water).

1 lb lean ground beef

1/2 large onion, chopped

2 (16 oz) cans black beans and/or red beans (undrained)

1 (16 oz) can whole kernel corn (undrained)

1 (16 oz) can chopped tomatoes (undrained)

1 (15 oz) can tomato sauce

1 c water

1 (1-1/4 oz) pkg taco seasoning mix

1 (1 oz) envelope Ranch style dry salad dressing mix (sugar, buttermilk, salt, MSG, garlic,
onion, spices)

Brown ground beef and onion over medium-high heat, stirring until beef crumbles; drain.
Combine with beans and rest of ingredients in large pot.
Bring to a boil, reduce heat, and simmer, uncovered, for 15 min.
Serve with toppings such as tortilla chips, shredded cheese, shredded lettuce, chopped
tomato, sour cream, or chopped avocado. Can be frozen up to 3 months.

Strawberry-Banana-Chocolate Chip Pancakes

A simple adaptation of this recipe from "dakota kelly" on Allrecipes.com.

Yield = About 9 pancakes

1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
3/4 tsp salt
1 tbsp. white sugar
1 1/2 cups milk
1 egg (beaten)
3 tbsp. butter, melted (canola or vegetable oil can also be used)
1 tsp. vanilla
1 chopped banana
1 cup chopped strawberries (fresh or frozen)
1/4 cup chocolate chips

In a large bowl, mix together the flour, baking powder, salt, and sugar. Pour the milk, egg, melted butter, and vanilla into the center and mix until smooth.

Gently mix in the banana and strawberry pieces, and then the chocolate chips.

Heat a frying pan over medium heat and spray with nonstick spray. Ladle the batter onto the pan to make a couple pancakes at a time (or as many as your pan can fit). After a minute or so flip your pancakes to cook evenly on both sides. Serve hot.

I haven't tried it yet, but I'm thinking that blending my leftover frozen strawberries into a syrup to eat with these might be extra delicious. :)

Autumn Salad

This salad is by no means specific to autumn, but it uses ingredients associated with the fall, and "apple-carrot-turkey bacon-etc.-etc. salad" didn't have a very nice ring to it.

Yield = 3 Salads

This picture was taken before I thought of adding carrots, and before I'd put on dressing. Imagine little orange slivers and some red goop:)

5 oz. mixed greens              

1 gala apple

~ 6 baby carrots

4 strips turkey bacon

40g sweetened, dried cranberries 

28 g crumbled goat cheese

16 g honey roasted pecans

~ 5 tbsp. fat-free Raspberry Vinaigrette Dressing (I use the Panera brand)

Divide the greens into three containers. Chop your apple into little pieces and divide into thirds. Add each pile of apples to a different salad. Chop up your carrots and do the same. Cook the turkey bacon in the microwave and crumble it up over your salads (1 1/3 slice per salad). Measure out your dried cranberries and goat cheese and distribute them evenly across your salads. Chop up your pecans and sprinkle them evenly across your salads.

Add dressing to taste before serving. I like just under 2 tbsp. per salad.

Oatmeal Lacies

This is possibly our favorite (and possibly our only) traditional family recipe. They're easy to make and are always a hit.

2 ½ Cups quick oats

1 Cup butter, melted

1 ½ Cup brown sugar

1 tsp vanilla extract

½ tsp salt

1 T molasses

3 T flour

1 egg, beaten

Melt butter and sugar.  Mix with oats and let sit, covered, overnight.  (room temperature)

The next day, preheat oven to 330 degrees (for a convection oven).  Combine remaining ingredients.  Mix with oat mixture.  Drop by precise teaspoonfuls onto parchment paper covered cookie sheet, 2 inches apart.  (Parchment paper is critical.)  Bake until edges start to brown, around 6-8 minutes.  Watch carefully so they don’t burn!  Allow to cool slightly since cookies are very limp at first.

**I’m not actually sure what the yield is on this…figure about 90 or so.

**If you use a “normal”, non-convect oven, figure 340 degrees and 8-9 minutes. There’s always a little experimentation needed with the first tray to find the right time/ temp combo.