Italian Pasta Salad

Well, my friends, next week I'm cooking at girls' camp again!  So you might be hearing about that adventure soon!  Today, I'm posting a recipe we'll be making up there for one of the lunches. I've been making this easy pasta salad for a long time and it's changed a bit from time to time but it's held pretty steady for awhile a now :)  It's got lots of veggies and the sauce is very easy to make.  My girls wont touch potato salad and many other picnic type salads with a 10 foot pole...so pasta salad is always my go to.  It's also a great recipe for a large group because it makes a ton for a pretty small price.  And that's why it's going to girls' camp with me!

Italian Pasta Salad
1 box tri-color rotini pasta
2 roma tomatoes, chopped
1 yellow bell pepper, chopped
1 large cucumber, chopped
1 can olives, sliced or chopped
1 cup slice pepperoni (optional)
1 cup italian dressing
1 cup mayonaisse

Cook and drain pasta.  Rinse cooked pasta in cold water.  Add fresh vegetables, olives, and pepperoni (if desired).  In a separate bowl whip Italian dressing and mayo together until smooth.  Pour dressing mixture over pasta and veggies.  Toss until well coated.  You can play with the amount of dressing and mayo until you get it to the consistency your family likes. Refrigerate for at least 30 minutes before serving.

Low Fat Apple Bran Muffins

I combined a few of my favorite muffin recipes to create one super recipe!  These muffins are sweetened by honey and applesauce so you don't have to add the cup of sugar that usually comes along with the word muffin.  They are also loaded with fresh chopped apples.  My kids gobble them up every time I make them.  If you want to make them a little sweeter you could use sweetened applesauce or add 2 T. of sugar.

Low-Fat Apple Bran Muffins
Non-stick cooking spray
1 1/4 cups bran flakes
1/2 cup skim milk
1 cup flour (whole wheat flour works well too)
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
3/4 cup unsweetened applesauce
1/4 cup honey
1 cup finely chopped apples

In a medium bowl combine milk and bran flakes.  Set aside and let soften into mush.  In a large bowl, combine dry products and make a well in the middle.  Set aside.  To bran mixture add egg, applesauce and honey.  Add bran mixture to dry products.  Stir just until moistened.  Fold in apples.  Bake at 400 degrees for 16-18 minutes.

Note: Do not use pan liners as these muffins are really moist and will stick to the paper.  Instead use a non-stick baking spray with flour in it and spray down your muffin pan really well.  This recipe makes one dozen muffins.

Candied Pecans

So someone pointed out that it had been a month since I posted last...time flies when you have 11 month old twins. :)  At any rate, here's a new recipe for everyone to try!

I got this recipe from my sister, Annah!  They are delicious by themselves or in a salad. I love them in spinach with strawberries or apples.  The flavor goes well with raspberry vinaigrette dressing too!

They are super easy to make and they make your house smell awesome while they bake.  This recipe makes 3 cups of pecans (which you can store) but you can scale it down if you just want enough for one salad.  Give them a try!

Candied Pecans
3 cups pecan halves
1/4 cup butter, melted
1 cup sugar
1/4 cup water
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp nutmeg

Preheat oven to 350 degrees.  Grease a large jelly roll pan (15x20) with butter and set aside.  In a large saucepan, combine 1/4 cup butter with sugar and water.  Stir constantly until sugar is completely dissolved.  Add spices and pecans.  Stir until pecans are well coated (about 4 or 5 minutes).  Transfer pecans to prepared baking pan and bake 10 min. or until golden.  Allow to cool before serving. Store leftovers in a refrigerated air-tight container.

Waikiki Meatballs

I got this recipe from my friend Angela several years ago.  I tried this at her house and knew my family would love it! She also has a great recipe blog you can check out at: http://banangelasplit.blogspot.com/. She has a really yummy fruit bruschetta recipe on there as well...so check that out too.

My kiddos love all recipes that involve meatballs.  I have to admit that I use frozen meatballs most of the time but I decided to follow the whole recipe and make these from scratch.  It took a little extra time but they are seasoned with ginger which goes great with the sauce.  The sweet sauce and pineapple was a big hit with my family too! These were easy to make and were eaten quickly!  Enjoy!

Update: I've also added an adapted recipe below for a freezer meal option.  At the freezer meal workshop we used store bought frozen meatballs but making and baking the meatball recipe below and then freezing them along with the sauce will work as well! Good luck!

Waikiki Meatballs

Meatballs:

1 ½ lbs. ground beef

½ cup chopped onion
1 egg
2/3 cup cracker crumbs (I used saltines)
1 tsp. salt
1/2 tsp. ground ginger
¼ cup milk

Sauce:

2 T. cornstarch
½ cup brown sugar
1 can pineapple chunks (reserve juice)
1/3 cup apple cider vinegar
1 T. soy sauce
1 green pepper, chopped

Instructions:

In a large bowl combine all meatball ingredients.  Form into meatballs (about 1 T. of mixture per meatball).  Place meatballs in a large baking pan and bake at 350 degrees for 25 min. or until done.  Drain meatballs and keep warm.

Meanwhile, in a large skillet, mix together cornstarch, brown sugar, pineapple juice, vinegar, and soy sauce.  Heat to boiling.  Reduce heat to a simmer and cook until sauce begins to thicken.  Add bell pepper and cook until slightly tender.  When ready to serve add meatballs and pineapple and heat through.  Serve over rice.

Or...

Freezer Meal Prep Instructions:

Place frozen meatballs and diced bell pepper in the bottom of a gallon sized freezer bag.  Drain pineapple (reserving juice for later) and add pineapple to bag also.

In a medium bowl combine pineapple juice, cornstarch, brown sugar, apple cider vinegar and soy sauce.  Whisk until corn starch and brown sugar are completely incorporated. Pour sauce over meatballs and toss to coat evenly.  Seal, label bag and freeze.

Freezer Meal Cooking Instructions:

Place meatballs in a large crockpot and cook on low for 5-6 hours or until meatballs are heated through and sauce has thickened.  Serve over cooked rice if desired!

Cowboy Casserole (Freezer friendly!)

Okay, so this didn't photograph well but believe me it's a crowd pleaser. My kiddos and husband all loved this one. This is about as casserole as you can get I'm afraid. Tater tots, cream of mushroom and ground beef...all the elements of a perfect casserole, am I right? It's just the kind of casserole a sweet little old lady might bring your family for dinner in the 1980s and that's what makes it comfort food :)

But, it is a new twist to tater tot casserole...and the new twist is green chile! Because everything is better with green chilies! You can tweak how spicy you make it by adding less chile or using a milder chile. But my family likes it hot so there is a pretty good portion of it in the recipe below.

I found a recipe in a magazine for a casserole with this name but pretty much the only thing I kept the same was the tater tots and the can of corn. So I'm going to claim this as a neighborjulia original. Enjoy!

Cowboy Casserole
2 lbs. ground beef
1 can corn
2 cans cream of mushroom
1/2 cup sour cream
1/2 cup milk
1/2 cup diced green chile (I used frozen)
1 1/2 cups shredded cheddar cheese
1 tsp. onion powder
salt and pepper (to taste)
1 bag frozen tater tots

Instructions: 

1) Brown the ground beef in a medium saucepan until completely cooked

      2) beef with all remaining ingredients (except for tater tots).  Place beef mixture evenly in a 9x13 pan. 

3) Top with tater tots.   
4) bake in a 375 degree oven for 35-45 minutes or until sauce is heated through and tater tots are brown and crispy.

Freezer Meal Instructions:

Follow steps 1-3 above.  Cover pan with two layers of tinfoil and freeze. 

To heat after frozen: Tent foil cover over pan.  Bake at 375 for 1 hr. Remove foil and continue baking for 20-30 minutes or until casserole is heated through and tater tots are brown and crispy.

7 Layer Bars

So this is pretty much my favorite cookie ever! You've all probably had them in some form. They have a bunch of names such as: 7 layer bars, hello dollies, and magic bars. I've always called them 7 layer bars and Ben and Jerry's call them that too...just sayin'.

I'd like to conclude this blog post with the reasons that I love these bars. I love coconut and these deliver coconut plus chocolate and butterscotch! I love cookie bars because you can assemble it so much faster than scooping cookies. Finally I love how super easy they are to make!! Good luck!

7 Layer Bars
1 1/2 cups graham cracker crumbs (about 1 sleeve plus 5 or 6 more crackers)
1/2 cup butter (melted)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts (pecans or walnuts work great)
1 1/2 cups shredded coconut (As I've mentioned before I use Baker's brand)
1 (14 oz) can sweetened condensed milk

Crush graham crackers into crumbs. Combine crumbs with melted butter until coated. Press crumb mixture evenly into the bottom of a 9x13 pan. Cover crust with chocolate and butterscotch chips, nuts and coconut. Drizzle the entire can of sweetened condensed milk evenly over the rest of the ingredients. Bake at 350 degrees for 25-30 minutes or until the edges turn golden brown. Allow to cool and set for about 30 min. before cutting and eating.

Baked Macaroni and Cheese

My kids love macaroni like most kids do. So over the last year or so I've been trying different recipe for homemade macaroni and this is the one I like the best. It's from Taste of Homes again and it was a big hit with the kiddos! Give it a try with your kids and take a break from the blue box :)

Baked Macaroni and Cheese
4 cups uncooked pasta (Penne is pictured above)
1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups milk (the recipe calls for 2% but I've used all kinds)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
Dash ground nutmeg
2 cups shredded cheddar cheese
1 cup Velveeta

Cook pasta according to package directions. In a large saucepan, melt butter. Stir in flour until it make a smooth paste. Gradually add the milk. Stir in salt, pepper, mustard, Worcestershire, and nutmeg. Bring to a boil. Cook until thickened, stirring constantly. Stir in cheeses until melted.

Drain pasta; stir in cheese sauce. Transfer to a 9x13 in. casserole dish. Bake at 350 degrees, uncovered, for 20-25 minutes or until bubbly!