peach cobbler dump cake recipe

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Peach Cobbler Dump Cake Recipe: Ingredients: 2 (16 ounce) cans peaches in heavy syrup 1 (18.25 ounce) package yellow cake mix 1/2 cup butter 1/2 teaspoon ground cinnamon, or to taste Directions: Preheat oven to 375 degrees F. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F for 45 minutes. 2 Ingredient Luscious Lemon Cake Ingredients for cake: 1 (1 lb) package of angel food cake (I used Western Family brand) 1 (15.75 oz) can of lemon pie filling (I used Wilderness brand- made by Duncan Hines) Topping: Fresh Strawberries, if desired Whipped Cream In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan. Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream. Skinny Funfetti Cupcakes Recipe:

Author: jana-starr-lebeau

Post on 30-Oct-2014




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Peach Cobbler Dump Cake Recipe: Ingredients: 2 (16 ounce) cans peaches in heavy syrup 1 (18.25 ounce) package yellow cake mix 1/2 cup butter 1/2 teaspoon ground cinnamon, or to taste Directions: Preheat oven to 375 degrees F. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F for 45 minutes.

2 Ingredient Luscious Lemon CakeIngredients for cake: 1 (1 lb) package of angel food cake (I used Western Family brand) 1 (15.75 oz) can of lemon pie filling (I used Wilderness brand- made by Duncan Hines) Topping: Fresh Strawberries, if desired Whipped Cream In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 913 cake pan. Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.

Skinny Funfetti Cupcakes Recipe: (makes 24 cupcakes, 110 calories per frosted cupcake, 1.5 Weight Watchers Points)

Cupcake Ingredients: 1 pkg. Pillsbury Funfetti Cake Mix (just the powder, not the recipe on the box) 1 (12 ounce) can Sprite Zero Cupcake Directions:

Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners. In a large bowl, combine cake mix and Sprite together. Continue to mix until the batter is smooth without any lumps. Pour approximately 1/4 cup of batter into every cupcake wrapper. Bake at 350 degrees for 20 minutes. Let cool before frosting. Frosting Ingredients: 1 (8 ounce) container Fat Free Cool Whip 1 (1.5 ounce) pkg. Fat Free Vanilla Jello Instant Pudding (just the powder, not the recipe on the box) Frosting Directions: In a mixing bowl, add Cool Whip and pudding. Mix with a whisk by hand or an electric hand mixer until smooth. Spread over cooled cupcakes. Makes enough frosting for 24 cupcakes.

Boston Cream Pie Cupcakes Recipe: (Recipe from Heck Fridays) 24 cake-mix yellow cupcakes, cooled and unwrapped (I used a butter golden mix) 1 (3.4 oz) box French Vanilla instant pudding 1 1/2 cups heavy whipping cream 1/2 cup powdered sugar 1/4 cup milk 1/2 cup sour cream Make cupcakes according to directions on box. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. Ganache: 1 cup heavy whipping cream 12 oz semi-sweet chocolate chips Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Keep in refrigerator until ready to serve.

Cheddar Bacon Dip (a.k.a Crack)

16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Mississippi Sin

16oz sour cream 8oz cream cheese, softened 2 cup cheddar cheese, shredded 1/2 cup chopped ham 1 green onion, chopped 1/4 tsp hot sauce 1 tsp Worcestershire sauce salt pepper 16 oz French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake dip at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.

Son In Law Eggs Recipemakes 12

Ingredients1 Tbs canola oil 3 cloves garlic finely chopped 1 TBS tamarind soup base 1/2 tsp sugar 1 tsp crunchy peanut butter 1/8 tsp red pepper flakes 1/2 TBS fish sauce 2 TBS water 6 hard boiled eggs, peeled vegetable oil for deep frying 1/4 a red onion thinly sliced in 1 inch pieces chopped scallions

InstructionsHeat a pot of vegetable oil (about 2 inches) on high. In a sauce pan, heat TBS of canola oil on medium and add garlic, tamarind base, and sugar. Mix well. When mixture begins to bubbler add peanut butter, red pepper, fish sauce, and water. Mix again then turn heat to low. Your pot of oil should now be hot enough. Use tongs to carefully lower peeled boiled eggs into oil. Fry until outside of eggs are crispy golden brown (use tongs to turn them if not completely submerged). Remove from oil with tongs to paper towel lined plate. Separate slices of red onion. Use a slotted spoon or wire skimmer to lower onions into pot of oil. Fry until brown and crispy. Remove immediately with same spoon or skimmer to paper towels. Remove skillet with tamarind sauce from heat and stir it. Slice eggs in half, arrange on a plate yolk up. Drizzle with tamarind sauce and top with fried onions and chopped scallions.

Bacon-Wrapped Lil Smokies in a Brown Sugar and Maple GlazeIngredients

1 pound Li'l Smokies 12 ounces, weight Center-cut Bacon FOR THE GLAZE: cups Brown Sugar cups Maple Syrup (the Real Stuff) 1 Tablespoon Dijon Mustard A Small Pinch Of Cayenne (optional)

Preparation InstructionsPersonally, I do not like to use toothpicks to keep the bacon attached to the smokies. If you prefer to use toothpicks, as many other similar recipes do, by all means do so. Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes. While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later. When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up. Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch. Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.

Buffalo Chicken Rolls RecipeWell, the SuperBowl is a couple of weeks away and it is time to start planning all the snacks for the big game. It seems every year someone wants buffalo wings and somebody else wants egg rolls. So this year I am thinking, "Why not combine the two?" That's right, I am talking about Buffalo Chicken Rolls.Ingredients

3 skinless, boneless chicken breasts 1/3 cup celery, small diced 1/3 cup carrot, small diced 3 Tbsp mild buffalo wing sauce

3 Tbsp barbecue sauce Egg roll wrappers 4 to 6 cups peanut oil


1. In a medium saucepan, add 4 quarts of water and chicken. Bring to a boil over mediumhigh heat and allow to boil for 12 to 15 minutes. Remove chicken and let stand for 5 to 10 minutes to cool. 2. Using 2 forks, shred the chicken and place in a medium-size bowl. Add the celery, carrot, buffalo wing sauce, and barbecue sauce. Mix well. 3. On each egg roll wrapper, place 1 1/2 to 2 tablespoons of the chicken mixture. Roll up the egg roll per package instructions (like an egg roll). Dab the last edge with water to help to help seal. 4. To Fry: In a wok or deep skillet, heat the peanut oil over medium-high heat to 350 degrees. Deep fry the rolls, 3 to 4 at a time, until golden brown, turning only once. Transfer to a paper towel-lined plate. 5. To Bake: You can also bake these in a pre-heated 425 degree oven. Spray the filled egg rolls with cooking spray and then bake for 10-15 minutes (turning half way through) until golden brown and crisp.

Creamy Chicken Broccoli Casserole Recipe: Ingredients: 4-5 chicken breasts 1 bag frozen broccoli 2 (8 oz.) boxes of cream cheese (you can use Neufchatel or Fat Free) 2 cups milk 2 tsp. garlic salt 3/4 cup Parmesan cheese Ritz cracker crumbs for topping Directions:

Cook the chicken, then slice or break it into bite size pieces. Cook broccoli in salted water. Place the broccoli in a 9x13 greased casserole dish. Heat the milk, cream cheese, garlic salt and Parmesan cheese over low heat, stirring till the mixture is smooth. Pour 1 cup of sauce over the broccoli. Now add the chicken into the pan and pour rest of sauce over it. Sprinkle the top with 1/4 cup Parmesan cheese and Ritz cracker crumbs. Bake at 350 degrees for 25 to 30 minutes. (Note: watch the sauce while baking, it can get too hot and burn on top!)

Grilled Tuscan Pork ChopsIngredients: 4-6 Pork rib chops, 3/4" thick (you can use bone-in or boneless) 1 (16 oz) bottle Zesty Italian salad dressing 1/4 cup balsamic vinegar 1/8 cup honey 1 tsp dried rosemary 1/2 tsp black pepper, ground fresh Directions: Place the pork chops in a large Ziploc bag and pour in the whole bottle of salad dressing. Seal the bag, removing the excess air, and shake to coat the chops well. Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter. Pour the marinade into a small sauce pan and add the balsamic, honey, rosemary, and black pepper. Bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat. This kills any germs that were hanging out in the marinade. Start your grill and prepare for direct grilling over medium-high heat (400-450). Grill the chops until they readily release from the grate, about three minutes. To make them look extra fancy, rotate the chops 45 and continue cooking for about two minutes. Note: These cooking times are approximate, and they are based on chops that are about 3/4" thick. Each chop is going to vary slightly. Flip the chops over and grill three minutes more. Brush the chops generously with the finishing sauce. Rotate the chops 45 and continue cooking for about two minutes more. Brush them with another good dose of the finishing sauce. Remove the chops to a platter and, brush them with the sauce again and let them rest five minutes. Serve with a good drizzle of the finishing sauce and enjoy!

Carrabba's Champagne Chickenadapted (Printable Recipe)

2 Tbsp olive oil 2 Tbsp butter 4 chicken cutlets 1/3 cup flour 2 Tbsp parmesan cheese salt pepper 1/2 cup sliced mushrooms 1/4 cup champagne (Dry) 2/3 cup heavy cream (or evaporated milk) pinch Kosher Salt pinch Fresh Ground Black Pepper 1/8 tsp red peper flakes 1/4 tsp tarragon 6 oz angel hair pasta, cooked and drained Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.

Pasta Carrabbaadapted from meemoskitchen

(Printable Recipe)

Chicken 2 boneless, skinless chicken breasts 3 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil 2 Tbsp fresh basil leaves (or 2 tsp dried) Salt & fresh ground pepper to taste Sauce 2 tablespoons butter 1 medium shallots 1 tsp minced garlic 1/4 cup grated parmesan cheese 1 cup half & half (or heavy cream) 3 oz fresh mushrooms (I used mushrooms from a jar) 1/2 cup frozen English peas Salt & fresh ground pepper to taste Pasta 1/2 (9 oz.) package fresh fettuccine 2 oz fresh grated Parmesan cheese Combine vinegar, oil and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator. Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside. Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and parmesan cheese and cook another 2 minutes. Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Whipped Pistachio Salad

1 small box of Pistachio INSTANT Pudding 1 (8 oz) container of Cool-Whip (lite is fine!) 1 (20 oz) can tidbit OR chunk pineapple (whatever you prefer) 1/2 bag of mini-marshmallows Drain pineapple, pour pineapple juice into large bowl. Pour pudding into the juice and mix well. Fold the Cool-Whip into the pudding. Add pineapple and marshmallows and stir together gently. Enjoy!

Loaded Baked Sweet Potatoes Recipe:

Ingredients: 3-5 medium sweet potatoes 1 tablespoon melted butter 1 tablespoon dark brown sugar 1/8 teaspoon pure vanilla extract a dash of cinnamon mini marshmallows

Directions: Preheat oven to 400 degrees. Rinse each sweet potato, scrub clean (if you plan on eating the skin), pat dry and poke each potato all over with a fork. Line a baking sheet with foil. Place potatoes on the baking sheet and bake for 45-50 minutes, or until soft.

While your potatoes are baking, combine melted butter, brown sugar, cinnamon and vanilla in a small mixing bowl.

After your potatoes are finished baking, remove them from the oven. Carefully slice open each cooked sweet potato lengthwise. Fill the open gap of each potato with a handful mini marshmallows. Pour some of the butter/sugar mixture on top of each sweet potato. Top with another handful of mini marshmallows.

Turn your oven to the broiler setting. After it is heated up, place your baking pan with your sweet potatoes in the oven for 30 seconds, or until your marshmallows are golden brown. Be sure to keep an eye on them so they don't burn. Sprinkle your potatoes with a dash of cinnamon and serve.

Vanilla Butter cream Frosting

Yield: Enough to frost 12 cupcakes Prep Time: 10 minutes 1 cup (8 ounces) unsalted butter, at room temperature 2 cups powdered sugar 1 tablespoon vanilla extract 1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. You can store any unused butter cream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Red Velvet Cupcakes with Cream Cheese Frosting Yield: 12 cupcakes Prep Time: 15 minutes | Bake Time: 20 minutes For the Cupcakes: 4 tablespoons unsalted butter, at room temperature cup granulated sugar 1 egg 2 tablespoons unsweetened cocoa powder 3 tablespoons red food coloring teaspoon vanilla extract cup buttermilk 1 cup + 2 tablespoons all-purpose flour teaspoon salt teaspoon baking soda 1 teaspoons distilled white vinegar For the Cream Cheese Frosting: 4 ounces butter, at room temperature 4 ounces cream cheese, at room temperature 2 cups powdered sugar 1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. 2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated. 3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. 4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. 5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth. 6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean. 7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting. 8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. *Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

Mocha Cupcakes Yield: 12 cupcakes Prep Time: 15 minutes Baking Time: 17-20 minutes 1-1/3 all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder teaspoon baking soda teaspoon salt cup whole milk cup strong brewed coffee

1 teaspoons espresso powder 1 teaspoon vanilla extract cup (1 stick) unsalted butter, at room temperature cup granulated sugar cup light brown sugar 1 egg, at room temperature 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 23 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. (Cupcake recipe adapted from My Baking Addiction)

Espresso Buttercream Frosting Makes enough to frost 12 cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 2 cups powdered sugar 1 teaspoons vanilla extract 1 teaspoons espresso powder 1. Mix the espresso powder into the vanilla until dissolved; set aside. 2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

Cheesy Chicken Ranch LasagnaIngredients 2 (12 oz) cans evaporated milk 1 (1 oz) pkg. Hidden Valley dry Salad Dressing and Seasoning Mix (not the dip blend) 3 cups cubed, cooked, chicken salt and pepper to taste 1 (16oz) lasagna noodles, cooked 1 1/2 cups of cheddar cheese, grated 1 1/2 cups of mozzarella cheese, grated Directions Combine evaporated milk, ranch dressing, and salt and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, about 15 minutes, stirring frequently until sauce thickens slightly. Layer lasagna noodles, chicken, sauce, and cheese in well-greased 913 pan. Repeat layers 2 more times. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Individual Seven Layer DipRecipe idea from The Girl Who Ate Everything Ingredients: 1 (16 oz) can refried beans (or make these delicious homemade refried beans) 1 package taco seasoning 2 cups guacamole (or make this easy homemade guacamole) 1 (8 oz) container sour cream (I used fat free) 2 cups salsa or pico de gallo (or make this homemade salsa) 1 cup shredded cheddar cheese 2 tomatoes, diced (I used Roma tomatoes) 1/2 bunch of green onions, sliced 1 (2.25 oz) can of sliced olives, drained 9 ounce plastic tumblers tortilla chips Directions: In a small bowl mix taco seasoning with refried beans. For a different and yummy taste, mix your taco seasoning with your sour cream layer. Layer the dip in each cup. I found that using a small cereal spoon worked best for me as a spread each layer in the cup. Here is the order I did: beans/taco seasoning mix, sour cream, guacamole, salsa, shredded cheese, tomatoes, olives, and green onions.

Store in the refrigerator until serving and serve with chips. I was able to make about 12 cups of dip. They were a huge hit! If you wanted to, you could use the same amount of ingredients and spread it out in a 9x11" pan to make one large seven layer dip. :) It will still taste amazing!

Mom's SECRET Recipe: Grilled 7-UP Chicken

Okay, so maybe it isn't TOP SECRET, but that makes it sounds exciting, right? This is hands-down my favorite marinade of all time. My mom has been making it for as long as I can remember and everyone always asks for the recipe when she does. The chicken has amazing flavor and it INCREDIBLY moist. It tastes awesome with pork too! The first time I made this was shortly after I was married. I still remember my husband taking a bite and exclaiming, "This is so good! I am so glad that I married you!" Hmmm . . . glad to know that this chicken recipe will keep him around! Ha ha!

1/2 cup soy sauce 1/2 tsp Horseradish (it tastes okay without this, but I highly recommend using it! Adds the perfect amount of zip!!) 1 (12 oz) can of lemon-lime soda pop (not diet) 1/4 cup vegetable oil

Mix all ingredients together in a Ziploc bag. Add 4-5 chicken breasts and marinate for at least 30 minutes (although the longer you go, the better they taste! I usually marinate my chicken for at least 8 hours or overnight). Grill over medium-high heat until cooked all the way through.

Pasta Salad 12 oz Rotini Pasta (I usually use the tri-colored pasta because I like the color, but any kind works!) Cook the pasta as it directs on the package. Pour cooked pasta into a large bowl. Then add whatever you like of the following: -chopped red pepper -chopped green pepper -sliced cucumbers -sliced black olives -chopped tomatoes -pepperoni -sliced mushrooms -cheese cubes -diced red onions Pour 16 oz. Zesty Italian dressing on salad. Mix well. Put salad in fridge for a couple of hours before serving. Sprinkle grated Parmesan cheese on top. Traditional American Macaroni Salad


2 cups dry elbow macaroni, cooked, rinsed, and drained 1/3 cup diced celery 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained 1 tablespoon minced flat-leaf parsley 1/2 cup diced vine-ripened tomato (optional) 1/2 cup prepared mayonnaise 3/4 teaspoon dry mustard 1 1/2 teaspoons sugar 1 1/2 tablespoons cider vinegar 3 tablespoons sour cream 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper

DirectionsIn a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.