Creamy Italian Pasta Salad
1 bag pasta rotelle pasta (or spiral, bow tie, penne, etc.)
1 small jar artichoke hearts
2 cans sliced olives
1/2 C.-1 C chopped green, red, or yellow peppers
1 C chopped broccoli
1 jar creamy Italian Pasta Salad
Zesty Italian Pasta Salad
1/2 C-1 C chopped green, red or yellow peppers
1 small onion, chopped
3/4 C. chopped pepperoni pieces
1 lb pepper jack cheese
1 lb sharp cheddar cheese
1 jar chopped black olives
1 lb rotini (spiral pasta)
1 jar Zesty Italian dressing
Toasted Sesame Chicken Pasta
1 lb chicken tenders
8 oz Radiatore Pasta (or bow tie, penne, etc)
1 bundle asparagus
1 C candied pecans*
Sesame Ginger dressing**
*Candied Pecans: 1/2 C melted butter, 1/3 C brown sugar, 1 C pecans--Melt butter and brown sugar until sugar dissolves. Fold in pecans and spread on a 9X13" pan and cook for 10 minutes in 375 degree oven. Cool 15 minutes then break into pieces.)
**Sesame Ginger dressing: 1/4 C. frozen orange juice concentrate, 1/4 C rice wine vinegar, 1/4 C soy sauce, 1 Tbsp lemon juice, 2 Tbsp. toasted sesame seeds, 1/4 C toasted sesame seed oil, 1/4 C olive oil, 1/4 C Worcestershire sauce, 1/2 tsp ginger
Cook chicken tenders in a pot for 10-12 minutes on medium heat with lid covered. Drain and shred into chunks with fork. Cut asparagus in 2 inch pieces and blanch for 2 minutes in boiling water. Add to chicken and cooked pasta. Crumble candied pecans on top and serve with prepared dressing. Enjoy!
Pecan Honey Pots--Double Recipe
Preheat oven to 350 degrees. Line 9X13" pan with foil and spray with cooking spray.
Base:
2 C flour
1 C powdered sugar
1/4 C. corn starch
1 C. butter (2 sticks), softened
Process flour and powdered sugar in a food processor or mixer for 20 seconds. Cut butter into 8 chunks and add to processor. Process until dough comes together (about 30 seconds). Pat dough into prepared pan. Bake in center of oven til golden (20-25 minutes). Remove and place in refrigerator to cool completely. While base is baking, make topping.
Topping:
12 Tbsp butter (1 1/2 sticks)
1 C. brown sugar (lightly packed)
1 C. honey
2 1/2 C chopped pecans (12 oz.)
1/2 C heavy whipping cream
2 tsp. vanilla
Combine butter, brown sugar and honey in a medium-sized saucepan. Medium heat, stirring constantly til mixture boils. Continue to boil for 5 minutes without stirring. While honey mix is boiling put nuts in a medium-sized heat-proof bowl. Add cream and vanilla and stir well. Add boiled honey mixture to nuts. Stir well. Pour topping evenly over cooled base. Bake in center of oven til entire surface is bubbling, about 20-25 minutes. Cool at least one hour. Remove foil from pan and cut into bar shapes.
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