Skip to main content


Showing posts from August, 2013

Tortellini Salad

This is my favorite salad to make in the summer!  It has the perfect balance of flavors.

Tortellini Salad
{Recipe Courtesy of Angela Watkins}

8 slices bacon, cooked and crumbled
20 oz cheese tortellini
3 heads of fresh broccoli, cut into florets
1 cup sliced almonds (or favorite nuts)
2 cup red grapes, halved

1/2 cup mayonnaise
1/2 cup white sugar
2 tsp. cider vinegar
1 small onion, finely chopped

Cook bacon, crumble, and set aside
Cook frozen tortellini per package instructions
In a small bowl whisk together mayonnaise, sugar, vinegar, and onion for dressing
In a large bowl combine broccoli, tortellini, bacon, grapes, and nuts
Pour dressing over salad and toss
Refrigerate at least one hour

Cake Batter Pancakes

This is a great new birthday breakfast tradition!  Now I just want to try different flavors.

Cake Batter Pancakes
Adapted from {Betty Crocker}

2 cups biscuit mix
1 box white cake mix
3 cups milk plus 3 Tbl
2 tsp vanilla
4 eggs
1/3 cup candy sprinkles plus more for garnish
1 ctn white frosting

Heat griddle over medium high heat
In a large bowl combine biscuit mix and cake mix
Stir together with 3 cups milk, vanilla and eggs
Fold in candy sprinkles
If batter is too thick you can stir in extra milk until desired consistancy
Pour 1/4 cup of batter onto heated griddle
Cook until edges are dry
Flip pancake and continue to cook until golden brown
In a small bowl combine carton of frosting with 3 Tbl milk to thin
Drizzle over warm pancakes and sprinkle with extra candy on top

Sweet Corn Chicken Enchiladas

Wasn't so sure the first time I made this about using canned chicken.  But I was surprised I couldn't tell, and I really enjoy making this dish because it's so easy to keep the ingredients on hand in the pantry.  Also, it is so simple to double the recipe and freeze the extra filling to have on hand.

Sweet Corn Chicken Enchiladas

2 cans (5oz) premium chunk chicken
1 can cream of chicken soup
1 can creamed corn
1/2 cup chopped green onion, with extra for garnish
1 (1oz) taco seasoning pkt
1/2 cup sour cream, with extra for garnish
2 cups shredded cheddar cheese (divided)
1 small can sliced olives or to taste
10 tortillas

In a large bowl drain and shred chicken
Mix in soup, corn, green onion, taco seasoning, sour cream, and half the cheese.
Spread mixture in tortillas.
Roll up and place seam side down in 9x13 baking dish.
Pour remaining mixture on top of tortillas and top with cheese and olives.
Cover with aluminum foil.
Bake at 350 degrees 20 minutes.
Remove foil a…

No Bake Eclair Cake

Another tried and true summer favorite of my childhood.  It is the perfect combination with the light pudding mixture with the dense sweet chocolate! Enjoy!

No Bake Eclair Cake
1 box honey graham crackers 2 small pkgs instant vanilla pudding 3 cups milk
1 ctn cool whip 1 ctn chocolate frosting
Directions Mix pudding with milk and beat at medium speed for 2 minutes Fold in cool whip Line bottom of 9x13 pan with graham crackers Pour half the pudding mixture over the crackers Then place a second layer of crackers over pudding. Pour remaining pudding over crackers Add final layer of crackers on top Remove foil from frosting ctn and place in microwave for 30 to 40 seconds to thin Spread over top layer of crackers and place in refrigerator for at least 2-3 hours *I prefer overnight to let the crackers soften