Easiest Pasta Salad Ever!

 

Easiest Pasta Salad Ever!!

 

OK, to make a long story short I screwed up the dessert I was bringing to the work pot luck and had to come up with something quick and easy, but yummy.  I do have a reputation to uphold ya know.

 

Any woo, the result was the easiest pasta salad I have every made.  Basically I picked a pasta that I had plenty of and starting rummaging through the fridge for add ins.   Here's what I cam up with

 

3 pieces of sliced ham - cut into small pieces

3 pieces of sliced provolone, cut into small pieces

3 teaspoons prepared pesto

1/2 cup frozen corn

1/2 cup Zesty Italian Salad Dressing

1 small green bell pepper ( from my plant ) chopped coarsely

1 teaspoon oregano

salt and pepper to taste.

 

After cooking and cooling 1/2 box of bow tie pasta I mixed all the other ingredients in one at a time mixing well after each addition.  The salad dressing goes last, mix well and refrigerate.

 

Holy Yum!! 

 

By the way; we were able to salvage the dessert also.  Apple Pie Eggrolls, I will post that one next time I make them!

Chalkboard Paint!

Chalkboard Paint!! 

On the closet door!

 

So this weeks project for my daughter's really small room turned out pretty cool.  Which is a good thing since it involved painting!  Did you know that you can purchase colored chalboard paint???  I sure didn't, Home Depot has it in 12 colors. 

Two coats on the closet door, the border is the cheap "duct" tape. It matched the organizing bins we did a couple of weeks ago.  No need for a bulky easel taking up space when you can do this!!

Peanut Butter Cupcakes!

Peanut Butter Cupcakes with Peanut Butter Frosting!!

 

I made these a few weeks ago, my first try.  Brought a batch to work and they were gone in minutes!!  Really!  Yummy!

 
The best thing is that all of the ingredients were already in my pantry! No shopping!

CUPCAKES                                                  FROSTING

2 cups brown sugar                                          1/2 cup Butter

1/2 butter or shortening                                    1 cup Peanut butter

1 cup peanut butter                                           3 tbls Milk   

2 Eggs                                                               2 cups confectioners sugar

1 1/2 cups milk                                                 2  packages  candy coated peanut butter (RP'S)

1 tsp Vanilla extract                                        

2 1/2 cups all purpose flour

1 tsp baking soda

 1 pinch salt

 

 

1.  Preheat oven to 350 degrees and line you cupcake pan with paper liners.  This recipe makes 24!

 

 

2.  In a bowl mix together brown sugar, butter/shortening and the peanut butter until light and fluffy. And the eggs one at a time and mix after each one.  Stir in the Vanilla.  In a seperate bowl combine the flour baking soda and salt. Stir the dry ingredients into the batter alternating with the milk,  this should take 3 times.  (Flour, milk, flour, milk, flour milk)  Fill muffin tins 3/4 full and bake for 15 - 20 minuts.   Top of cakes shouls sring back when lightly pressed and a toothpick inserted should come out clean.

3.   Cool in the pan for 10 minutes then remove to a wire rack to cool completely.

Frosting:
1.  mix the butter and peanut butter until fluffy. Mix in the sugar and add the milk until it is a creamy spreadable consistency.  You may have to use a little more milk. 

I  use a ziploc bag to pipe my frosting.  Just cut off one of the corners and there you go.  Chop up the peanut butter peices and sprinkle on top.

Hope you love them,  post pics if you make them !!
Nadine