Archive for January, 2013

January 31st, 2013

Crispy Pasta Cake with Red Pepper and Mozzarella Salad

I have a deep love for salads. I love the endless combinations of flavors. This is one that I have loved for a long time.  Adding the crispy pasta to the salad is quite a suprise.  It is just the right combination of flavors and textures to make one amazing salad.  You of course can use any dressing that you like, but I have my favorite for this salad so be sure to check back tomorrow to get that recipe.

Crispy Pasta Cake with Red Pepper and Mozzarella Salad


Salt, for pasta water

1 pound angel hair pasta

1 teaspoon plus 1/4 cup olive oil

9 cups loosely packed baby spinach

8 cups mixed young green lettuces

3/4 cup jarred roasted red peppers, cut into bite-size pieces

1 1/2 cups fresh mozzarella pearls

About 1/2 cup your favorite salad dressing


Preheat oven to 200 degrees F.

Add pasta to a large pot of boiling salted water and cook for 2 minutes less than package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.

In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.

Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.

Note: This recipe makes 4 large salads.  You can easily make this into smaller servings.  Just divide your pasta into more than fourths and divide the salad equally among your pasta cakes.

*Recipe slightly adapted from Food Network.

January 30th, 2013

Love Bugs and Kisses Valentine Printable

My granddaughter loves plastic bugs {yes, that is granddaughter, not grandson} – give her a bucket of them and she is as happy as a bird with a french fry {pardon the Pinterest quote}.  I figured if she appreciated the bugs, certainly the boys would too; so here’s a fun way to wish Happy Valentine’s Day to all the boys and girls in your class.

I found some cute finger puppet bugs at Party City.  They  have big bags of all kinds of bugs!  If you don’t have a Party City you can always order at Oriental Trading.





If you decide you’d rather have candy, Wonka makes some gummy bugs that would be cute.



Whether you use plastic bugs or gummy bugs, just add some Hershey Kisses. We’ve made both a gift tag and a snack-bag topper to package it up with:



You can download the gift tag here. (link updated 2/14)

You can download the snack-bag topper here. (link updated 2/14)

Any way you package it- your Valentine’s will LOVE it!!

If you like these free printables, remember to “like” us on facebook!- Thanks


Find more Holiday Printables here



January 29th, 2013

Magic Mousse Jello


This recipe holds a lot of nostalgia for me.  I remember making Magic Mousse when I was young.  I thought it was the most wonderful and elegant dessert there ever was! ;)   When I recently came across the recipe, it brought back fun memories.  {Anybody else remember this Jello treat?}

I wanted to share it so you’re kids could enjoy the magic too!  Wouldn’t this be a fun treat for them to make on Valentine’s Day ?  It’s quick and easy, yet they’ll be so thrilled to pour it into fancy glass and see the mousse form at the top!   I hope they will be as excited to serve it as I was.   Have fun with this one!

Magic Mousse Jello


3 cups  boiling water

1 large package (8-servings) Jello Strawberry Flavor Gelatin

1 carton (16 oz) Cool Whip


Stir boiling water into dry gelatin mix in medium bowl for at least 2 minutes or until completely dissolved.  Add whipped topping to hot gelatin, stir with wire whisk until whipped topping is completely melted and mixture is well blended.  (Mixture will still be thin.)

Pour into 8 glasses, cups or bowls.  {It makes about 4 cups of liquid so it will depend on the serving cup you use.}

Refrigerate for 8 hours or overnight.

Makes 8 half-cup servings.

Note:  If you forget to take the cool whip out of the freezer, you can add it frozen- it just takes a few more minutes to melt.

Recipe from Kraft Foods


Posted under Desserts | 5 Comments
January 28th, 2013

Buffalo Chicken Dip

I just heard on the radio that the number one food that will be consumed on Super Bowl Sunday is chicken wings – 1.25 billion of them!  Yikes- that’s a lot of wings.

If you are a football fan planning your Super Bowl nosh we’ve got you covered {even if you are just in it for the food and the commercials…}.  This buffalo chicken dip is always a game-day favorite – all the flavor of wings without the mess! ;)  Serve it up with chips, celery sticks, or crackers, but make sure you have plenty- it will go fast.  Not a football fan?  No worries, this dip is perfect for any gathering or party!


Buffalo Chicken Dip


2 cup cooked and shredded chicken (rotisserie chicken works well}
3/4 cup wing sauce (like Frank’s Red Hot), divided
8 ounces cream cheese, softened
1/2 cup ranch dressing, divided {or use blue cheese dressing}
1 cup Mexican cheese blend {or blue cheese}
celery and radish for garnish (optional)


Preheat oven to 375 degrees.

Combine chicken with 1/2 cup hot sauce, set aside.  Mix together cream cheese, 2 tablespoons hot sauce,  and 1/4 cup ranch dressing.  Spread into an ungreased, shallow 2 quart baking dish or pie plate.  Top the cream cheese mix with the Buffalo chicken.  Sprinkle with cheese and drizzle with remaining 1/4 cup ranch dressing, then drizzle with remaining 2 tablespoons hot sauce so you get some pretty red color on top.

Bake for 20-25 minutes until cheese is melted and beginning to brown.

Serve with celery sticks, radish slices and tortilla chips or crackers.

Serves 6-8

You may also like:

Buffalo Chicken Nachos
Spinach Artichoke Dip
Pepperoni Pizza Dip
Baked Parmesan Crab Dip
Chipotle Black Bean Dip


January 25th, 2013

Triple Chocolate Pizza

YUM! I could just introduce this recipe with a simple YUM! A simple homemade pizza crust, topped with Nutella, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips and chopped hazelnuts. It is ooey-gooey delicious.

Triple Chocolate Pizza


1 3/4 cup flour
1/2 Tbls. kosher salt
1/2 Tbls. Yeast
3/4 cup warm water
1/2 Tbls. olive oil

2 tsp. butter, melted
1/3 cup Nutella
1/2 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/4 cup white chocolate chips
1/4 cup chopped hazelnuts, toasted


Place flour, salt and yeast into a mixer with the dough hook attached.  Slowly add water while mixer is on low.  Dough should start to form a ball.  Add the olive oil.  Let the mixer knead the dough 1 to 2 minutes until smooth and elastic.  Place dough in a bowl with 1 Tbls. olive oil; roll dough to completely coat.  Cover and let rise in a warm place for 1 hour or until doubled.  Punch down.

Line a baking sheet with parchment paper.  Roll out the dough to a 12 inch diameter round.  Transfer the dough to the prepared baking sheet.  Using your fingers, make indentations all over the dough.  Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.  Immediately spread the Nutella over the pizza then sprinkle all the chocolate chips over.  Bake just until the chocolate begins to melt, about 1-2 minutes.  Sprinkle the hazelnuts over the pizza.  Cut into wedges and serve.


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Caramel Potatoes

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