Pasta Pesto Peas

Ingredients
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

#101 Veggie Casserole

Potatoes, onions, squash, zuchinni, tomatos...sliced, topped with seasoning and parmesian cheese. Cook at 350 degrees until potatos are fully cooked.

Fruit Salad

#99 BBQ Veggies

Ingredients:

1/2 cup thickly sliced zucchini
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1/2 cup sliced yellow squash
1/2 cup sliced red onion
16 large fresh button mushroomes
16 cherry tomatoes
1/2 cup oil
1/2 cup soy sauce
1/2 cup lemon juice
1/2 clove garlic, crushed

Directions

1. Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
2. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
3. Preheat grill for medium heat.
4. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

#98 Cooked Carrots

Ingredients

Original recipe makes 4 servingsChange Servings

• 1 pound carrots, cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar

• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

#97 Tomato Cream Sauce

Cook sliced shallot and garlic in butter. Once an opec color add white wine. Mash up fresh tomato and add to wine sauce. Cook until all alcohol is gone and then add heavy cream and cook until mixture is thicker. Add salt and pour over pasta.

#96 Cake mix cookie bars

Ingredients:

1 Box yellow cake mix (I used Betty Crocker)
1 Small box instant vanilla pudding
1/4 Cup water
3/4 Cup vegetable oil
2 Eggs
1 Cup chocolate chips. I used 1/2 cup holiday mini M&M's and 1/2 cup milk chocolate chips.

Directions:

Preheat your oven to 350 degrees.
Combine cake mix, pudding, water, vegetable oil, eggs and chips or M&M's in large bowl.
Pour the batter (it's going to be thick) into a greased 10x13 baking dish. I sprayed my dish with nonstick cooking spray which worked well.
Bake your bars for 20-30 minutes (I took mine out at 25.)
It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

#95 CTO Salad

Slice up cucumber, tomato, red onion and cilantro. Place all in a bowl and squeeze fresh lime juice over everything and mix.

Fruit Dip

#93 Pretzel Treat

Place square pretzels (not regular shape) on a cookie sheet and place a Hersey hug on top. Cook at 350 degrees for 3 minutes. Once pulled out of the oven place a M&M on top and let cool over night.