A Love Letter to Jesus.. Katie, that was beautifully written. One day I hope I have the faith you do. However, I am writing to thank you for commenting on my blogpost on Irish Beef-Cheddar Hand Pies on abeautifullifeministry.org. Wishing you all the best and all of God’s blessings.
Maria E. Wolff
Maria’s Cul-de-Sac Kitchen
Memorial Day is coming up, and that means family barbecues and gatherings. So what do you take or prepare this year? This is usually a quandary for me so I spend hours looking through cooking magazines and recipes, hoping to find just the right dish. I’ve always been a big fan of pasta salad, but don’t like rich, creamy dressings, and haven’t found a vinaigrette based pasta salad dressing that I like. So I was delighted when I came across this recipe.
The combination of tomato sauce and salsa is unusual and really makes the dish. Full of wonderful, fresh veggies and herbs; this colorful salad can easily become a full meal salad with the addition of chicken, meat or cheese. It’s healthy, quick and easy to prepare, and absolutely delicious. What else could you ask for? So, take this salad to your next outdoor gathering, graduation or party, and be prepared for compliments and recipe requests!
Diff: Easy Prep: 20 min + Chilling Cook: 11 min Serves: 12
4 cups. uncooked spiral pasta (tricolor or reg)
1 jar (16 oz.) salsa (mild or medium)
1 can (15.5 oz) corn, drained or
2 cups frozen corn, thawed
1 ½ cups halved cherry tomatoes
1 medium red onion, chopped
1 can (8 oz.) no-salt-added tomato sauce
4 T. minced fresh parsley
1 T. red wine vinegar
Fill large pot with water, add salt and oil. Bring to boil.
Cook pasta according to directions. Rinse in cold water and drain.
In large serving bowl, combine pasta and veggies. Stir to combine.
Add liquid ingredients, combine well to blend with pasta mixture.
Refrigerate at least 30 minutes before serving as this will allow the flavors to meld. You can sprinkle additional parsley on top just before serving.
Enjoy! Happy Memorial Day!
I hope everyone has a safe and wonderful Memorial Day. Until next week, wishing you all of God’s blessings, good health and good eating!
Nothing says love like chocolate and flowers on Valentine’s Day! Hopefully someone will bring you flowers on this special day; then you can give them chocolate! And there are few things more intensely chocolate than this rich and fudgy pudding cake! It’s so easy to make, just put all the ingredients in a slow cooker, press a button, and forget about it until the timer goes off. This is my kind of busy day baking!
Diff: Easy Prep: 20 min. Cook: 6 hrs. Serves: 10-12
1 pkg. chocolate cake mix (regular)
1 3.9 oz. pkg. instant chocolate pudding
2 cups sour cream
1 c. water
3/4 c. canola oil
6 oz. chopped Baker’s semi-sweet chocolate
Whipped Cream or Ice Cream (optional)
1. In large bow, mix together first six ingredients
beat on low speed for 30 seconds to blend, then on medium for 2 minutes.
2. Stir in chocolate chips. Pour into a five quart slow cooker.
3. Cover, set slow cooker on low and cook for 6-8
hours or until a toothpick inserted in the middle
comes out with moist crumbs.
4. Serve warm in bowls with whipped cream or ice cream. Yum!
Can substitute lower fat ingredients if desired.
Can substitue 1 cup of semi-sweet chocolate chips for chopped Baker’s chocolate.