Deviled Egg Pasta Salad

Ingredients

  • 1 pound small elbow macaroni pasta
  • 10 large eggs, hard-boiled and peeled
  • 1/2 cup red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1/3 cup dill relish
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon Adobo seasoning
  • 1/2 teaspoon paprika (plus extra for garnish)
  • Salt and black pepper, to taste
  • Green onions, sliced (if desired for garnish)

Instructions

  1. Cook the pasta according to package directions, then rinse and drain until the pasta is cool. Set aside.
  2. Separate the cooked egg yolks from the whites.
  3. Chop the egg whites, place in a small bowl and set aside.
  4. Using a spoon, press the egg yolks through a fine mesh strainer and into a large mixing bowl.
  5. Add the mayonnaise, mustard, vinegar, sugar, Adobo seasoning, paprika, salt and pepper to the bowl with the egg yolks, and stir well to combine. 
  6. Add the cooled pasta to the dressing in the bowl and stir until the pasta is coated.
  7. Fold in the red onion, celery, dill relish and chopped egg whites until well combined.
  8. Garnish with additional paprika and green onions, if desired.
  9. Serve immediately or cover and refrigerate until ready to serve.

The original recipe for this most perfect pasta salad can be found here.

Spinach Artichoke Orzo Bake

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1 block (8 ounces) cream cheese, softened 
  • 1-1/2 cups shredded Italian cheese blend, divided
  • 1 teaspoon dried Italian herb blend
  • Salt and pepper, to taste
  • Pinch red pepper flakes

Instructions

  1. Preheat your oven to 425°.
  2. Cook orzo according to package directions, drain and set aside.
  3. In a large cast iron skillet, sauté the onion in oil until tender.
  4. Add the minced garlic and spinach, sautéing until the spinach is wilted.
  5. Stir in the artichoke hearts and cream cheese, cooking on low-medium heat until the mixture is smooth and creamy.
  6. Add in the cooked orzo, seasonings and 1/2 cup of the cheese, and stir until combined.
  7. Spread the mixture out evenly in the skillet and then sprinkle the remaining cheese over top.
  8. Bake in the preheated over for 20-25 minutes until the cheese is bubbly and beginning to brown.
  9. Remove from oven and allow to sit for 10 minutes before serving.

The inspiration for this tasty one-pan meal can be found here.

Peanut Butter Cheesecake Bars

Ingredients

  • 1 package (17.5 ounces) peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 2 eggs, room temperature (one for cookie mix)
  • 1 package (8 ounces) cream cheese, softened 
  • 1/2 cup brown sugar 
  • 1 teaspoon vanilla extract 
  • 1/2 cup Reese’s Pieces

Instructions

1. Preheat oven to 350° and place parchment paper in a 9×9 baking pan.

2. In a medium bowl, combine the cookie mix, oil, water and one egg, mixing until a soft dough forms.

3. Press a little more than half of the cookie dough into the bottom of the prepared baking pan and set aside.

4. In another bowl, beat together the cream cheese and brown sugar until smooth and creamy.

5. Add the vanilla and remaining egg, then continue beating until well combined.

6. Pour the cream cheese mixture over the cookie layer in the pan.

7. Crumble the remaining cookie dough somewhat evenly over the top of the cream cheese mixture.

8. Sprinkle the Reese’s Pieces on top, pressing them down slightly into the bars.

9. Bake for 35-40 minutes until cookie dough is baked through and cheesecake is set.

10. Allow to cool to room temperature and then move to the refrigerator to cool completely before cutting into squares.

The inspiration for these delightfully delicious dessert bars can be found here.

Crock Pot Peanut Clusters

Ingredients

  • 2 pounds vanilla almond bark
  • 1 bar (4 ounces) Baker’s German’s sweet chocolate bar
  • 6 ounces peanut butter baking chips
  • 6 ounces semi-sweet chocolate baking chips
  • 24 ounces salted dry-roasted peanuts

Instructions

  1. Break the almond bark into pieces and place in the Crock Pot in as even a layer as possible.
  2. Break the Baker’s chocolate bar into pieces and spread over the almond bark.
  3. Sprinkle the remaining baking chips over the top.
  4. Add the peanuts in an even layer over the chocolate.
  5. Turn the Crock Pot on high for one hour; do not stir.
  6. Turn the Crock Pot down to low, stirring every 15 minutes until the chocolate is melted and the mixture is smooth.
  7. Drop by spoonfuls or medium cookie scoops onto wax-paper lined baking sheets and cool until hardened, at least 3 hours.

The original recipe for this delicious treat came from Plowing Through Life.

Fiesta Taco Pasta Salad

Ingredients

  • 1/4 red/purple onion, finely diced
  • 1 tablespoon olive oil
  • 1 pound ground meat (turkey, pork, beef, etc.)
  • 4 tablespoons taco seasoning
  • 1 block (8 ounces) cheddar cheese, cut into bite-sized cubes
  • 1 package (10 ounces) cherry tomatoes, halved
  • 1 bag (8 ounces) shredded iceberg lettuce
  • 1 cup black beans, rinsed and drained
  • 1/2 cup canned corn (I use Green Giant Mexicorn), drained
  • 1 bottle (16 ounces) zesty Catalina dressing
  • 1 box (16 ounces) rotini pasta, cooked, rinsed and drained
  • Nacho cheese Doritos, crushed

Instructions

  1. In a large skillet, sauté the onion in oil until translucent.
  2. Add the ground meat, sprinkle with taco seasoning and cook thoroughly; drain excess grease, then set aside to cool completely.
  3. In a large bowl, combine the cooked meat, cheese cubes, tomatoes, lettuce, beans, corn and salad dressing, mixing until well blended.
  4. Carefully fold in the cooked pasta until evenly mixed and coated.
  5. Serve topped with crushed Doritos.

This delicious pasta salad was inspired by a recipe from the amazing Caroline Davis (aka Mississippi Kween); you can find her videos on Instagram and TikTok by searching for @mississippi_kween.

Sausage Loaf

Ingredients

  • 1 tablespoon bacon grease (or oil)
  • 1 pound ground pork sausage
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 package (8 ounces) shredded Italian blend cheese
  • 1 egg, beaten

Instructions

  1. Preheat oven to 350 degrees and line a large (at least 11-by-17-inch) baking sheet with parchment paper.
  2. In a large skillet, cook and crumble the pork sausage in bacon grease until no longer pink; drain excess grease and allow to cool slightly.
  3. Remove the pizza crust from the container and stretch it out to form a rectangle on the parchment paper-lined baking sheet.
  4. Spoon the cooked sausage evenly over the crust.
  5. Sprinkle evenly with the shredded cheese.
  6. Carefully roll up the crust lengthwise (similar to how you would for cinnamon rolls), and seam closed.
  7. Making sure the roll is seam-side down on the baking sheet, brush the entire exposed surface with the beaten egg.
  8. Place the pan into the preheated oven and bake for about 30-35 minutes, or until beautifully browned and cooked through.
  9. Remove from oven and allow the loaf to rest for about 10 minutes before slicing.
  10. Enjoy as is for brunch or serve alongside scrambled eggs or a salad.

The original recipe for this deliciously easy brunch dish can be found at https://www.lovebakesgoodcakes.com/sausage-bread/.

Peanut Butter Ice Box Cake

Ingredients

  • 1 package (16 ounces) Nutter Butter Cookies (or generic equivalent)
  • 1-3/4 cups milk, divided
  • 1 box (3.4 ounces) cheesecake pudding mix
  • 1/2 cup peanut butter
  • 1 tub (8 ounces) Cool Whip, divided
  • Mini Reese’s peanut butter cups, for garnish
  • Reese’s Pieces, for garnish

Instructions

  1. Pour 1/2 cup milk into a small bowl.
  2. Dip about half of the Nutter Butter cookies (quickly, one at a time) into the milk and arrange snugly to fit into the bottom of an 8-by-8-inch baking pan.
  3. In a large bowl, whisk together the pudding mix with 1-1/4 cups of milk until soft set.
  4. To the pudding mix, fold in the peanut butter and half of the whipped topping until well blended.
  5. Spread about half of the pudding mixture over the cookie layer in the pan.
  6. Dip the remaining peanut butter cookies into milk and place on top of the pudding (they do not have to fit as snugly as the bottom layer).
  7. Top with the remaining pudding mixture.
  8. Spread the rest of the whipped topping over the pudding mixture.
  9. Cover and refrigerate for at least 4 hours before cutting and serving.
  10. Top with Reese’s Pieces and mini peanut butter cups just before serving.
  11. Refrigerate leftovers.

The original recipe for this rich and decadent dessert that peanut butter fans will absolutely love can be found at https://www.crazyforcrust.com/no-bake-peanut-butter-icebox-cake/

Pickle Pasta Salad

Ingredients

  • 1 box (1 pound) rotini pasta, prepared according to package directions, drained and rinsed in cold water
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jar dill pickles, diced
  • 1/3 cup pickle juice (from jar)
  • 1/2 white onion, diced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 8 ounces sharp white cheddar cheese, cut into small cubes

Instructions

  1. In a large bowl, combine the mayo, sour cream, pickles, juice and onion and mix until well blended.
  2. Add in the seasonings and stir.
  3. Fold in the cheese and pasta until everything is coated with the sauce.
  4. Refrigerate for at least two hours before serving.

The original recipe for this pasta salad for pickle lovers can be found here.

Easy Cherry Cheese Danish

Ingredients

  • 1 tube (8 ounces) Pillsbury Crescent dough sheet or rolls (be prepared to pinch seams)
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 2/3 cups cherry pie filling

Instructions

  1. Preheat oven to 375 degrees, and line an 11-by-17 baking sheet with parchment paper.
  2. Using an electric hand mixer, beat together the cream cheese, sugar and vanilla until smooth.
  3. Unroll the crescent sheet (or rolls, pinching the seams together) onto the prepared baking sheet.
  4. On each long side of the dough, make 2-inch long cuts (about 1 inch apart) using a sharp knife, pizza cutter or kitchen scissors. 
  5. Spread the cream cheese filling down the middle of the dough.
  6. Spread the cherry pie filling on top of the cheese layer. 
  7. Starting at one end, fold the strips over the filling on an angle alternating from one side to the other.
  8. Bake for 15-20 minutes, or until the danish is golden brown.
  9. Serve warm with coffee, tea or by itself.

The original recipe for this sweet and easy Danish can be found here.

Sloppy Joe Cornbread Bake

Ingredients

  • 1 medium onion, diced
  • 1-1/2 bell peppers, diced
  • 3 tablespoons olive oil, divided
  • 1-1/2 pounds ground meat (pork, turkey, beef, etc.)
  • 1 can (24 ounces) Manwich Sloppy Joe sauce
  • 2 cups shredded cheddar cheese
  • 2 boxes (8.5 ounces each) Jiffy corn muffin mix
  • 2 large eggs
  • 2/3 cups milk

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large skillet, sauté the onions and peppers in 1-1/2 tablespoons of oil until tender.
  3. Remove the vegetables to a plate and set aside.
  4. Add the remaining oil to the pan and heat over medium.
  5. Cook the ground meat in the oil until no longer pink and cooked through; drain the excess grease.
  6. Add the onions and peppers back to the skillet, along with the Manwich sauce, mix well and simmer for about 5-7 minutes.
  7. Pour the saucy meat mixture into a 9-by-13-inch baking dish and spread out evenly on the bottom.
  8. Sprinkle the shredded cheese evenly over the meat mixture.
  9. In a medium mixing bowl, combine the muffin mix with the eggs and milk, and whisk until well-combined.
  10. Carefully spoon the corn muffin batter over the top of the cheese, spreading with the back of the spoon until completely covered.
  11. Place the baking dish into the preheated oven, and bake for about 25-30 minutes, or until the cornbread topping is golden.
  12. Serve hot alongside a salad or steamed vegetables for a complete meal.