I have a problem with sides. My husband would definitely attest to that. A typical dinner at our home usually consists of something like, say, spaghetti with a loaf of bread (still in the bag) thrown on the table. Or perhaps tacos with some warmed up canned corn. Nothing too fancy at our house…I have always been of the mind set that: Isn’t the main dish enough? After all I did cook something! (he he)

Well, I’ve decided it is time to change my ways, and learn how to cook a more rounded meal. You know, with a main dish, a side dish, a vegetable, a fruit… I’m not sure if I can do it, but I thought I would give it a try. (And then maybe I will be able to do it sometimes, which is definitely better than never RIGHT!?!) So here is my first side dish recipe of what I hope to be many many many many….

Tri-Color Pasta Salad Recipe:

• 1 (12 oz) box Tri-Color Rotini
• 1 small can sliced olives
• Cubed cheese (I used Monterey Jack)
• Cubed ham or turkey
• Italian dressing

Cook pasta, and let cool. Mix in olives, cheese, ham and Italian dressing to taste. Refrigerate for an hour (if you can) since this salad tastes better cold. I actually think it tastes best after the flavors have had time to mix over night…but lets be realistic here—-who honestly remembers to make a side salad the night before??? So just know, that the left overs will be delish!

I need some side dish inspiration!!! Please leave me a link if you’ve got a great recipe post!!!

A month or so ago, I ordered this book called Pretend Soup, which is a super fun cookbook made specifically for preschoolers. It gives picture instructions on how to make about 20 or so different recipes:

The other day, I finally got out some ingredients and let Audrey make some yummy Pop Overs. And I can’t even tell you how much fun she had doing it.

At the beginning of each recipe the author gives specific instructions to parents, which I thought were VERY helpful. One idea was “to help your child measure the milk, place a one-cup measure in a pie pan. Put the milk in a small pitcher and let your youngster pour it into the cup. Any spills will be contained in the pie pan.” Her ideas were so obvious but it really helped me to step back and let Audrey make this recipe with minimal help from me…and making it all the more fun for her…

and you can see that she was quite proud of her accomplishment!

Next on the Menu:

Number Salad and Oatmeal Surprise!

This post is linked at:

I feel really sad that this is the best picture I have of my sons 1st birthday cake…so much was going on, I just didn’t have the time to take it outside to get a proper picture. (ha ha…Can anybody tell me why I can’t seem to take a decent picture inside!?! I think it might be time to take a photo class…or something. )

I was going to take a picture of it before I frosted it so  you could see how I put it together….but again, there was just too much going on. sorry . It probably isn’t too hard to figure out just by looking at it….but here are a few more details just incase:

I used 3 round cakes: 1 for the head, 1 for the belly, and the 3rd one I cut into the shape of the ears and the tail. I also cut a little crescent moon shape out so the head and body would fit better together. Then I used 4 cupcakes for the paws and a top of a cupcake for the nose. I smashed a red spice gum drop for the tongue, and used Junior mints for the eyes and nose. I then decorated the paw cupcakes using Keebler Grasshopper mint cookies and Junior mints. yum!  And obviously I just used brown frosting for the cute little spots. ha ha.

Inspiration for this cake:

My daughters bear birthday cake
A spotted puppy dog cake found on coolest-birthday-cakes.com
And the adorable little paw cupcakes found on Little Paige Turners.

Just a few days ago, we had a party for my son’s first birthday! (wow, I can’t believe how fast the time flies!) For dinner I made this delicious 8 layer salad—recipe given to me by my awesome aunt Diana! Anyhow, it is so awesome that I just had to share the recipe with all of you!

Hearty 8 Layer Salad:

1 1/2 C uncooked macaroni noodles
3 C shredded iceburg lettuce
3 hard boiled eggs
dash of salt and pepper
2 C. diced lunch meats (I used ham & turkey)
10 oz. frozen peas rinsed in warm water or thawed in the microwave
1 C. mayo
1/4 C sour cream
1/4 C. chopped green onions
2 tsp. Dijon mustard
1 C. Shredded cheese
2 Tsp. parsley (opt.)

Layers:

1. Lettuce
2. Cooked noodles, rinsed in cold water
3. Egg slices, salt and pepper
4. Ham
5. Turkey
6. Peas
7. Mixture of mayo, sour cream, onions and mustard
8. Top with cheese and parsley

EAT UP!

This week over at Simply Modern Mom, she is hosting a Recipe Swap where she is collecting a bunch of “over used” recipes…you know, the ones that you seem to make over and over and over (and over) again and your family still loves to eat them. Anyhow, I thought I would post a few of my favorites and join in on the fun! So here is my first recipe…Yummy POT PIE! (Make sure to click on the button at the bottom of my post so you can check out some more fabulous family favorite recipes!)

Chicken Pot Pie

Crust: (Or just buy a pre-made crust, which is what I do 99.9% of the time)

3 c. flour
1 1/2 tsp salt
1 c. + 2 Tbs. Shortening
6 Tbs. Ice water

Cut shortening into flour and salt until crumbly and shortening disappears. Add water and mix slightly with pastry blender. Lay sheet of Saran Wrap on large dish towel. Poor dough onto saran wrap and wrap up. Wrap towel around saran covered dough and beat on counter several times (20-30 hits). Unwrap and roll out for pies.

Filling:

1 package frozen peas and carrots
1/3 c. butter or stick margarine
1/3 c. all purpose flour
1/3 c. chopped onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 – 3 c. cooked and cut up chicken or turkey
2 pie crusts

Rinse frozen peas and carrots in cold water to separate; drain.

Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Heat oven to 425. Bake for about 35 minutes or until golden brown.

Make sure you go and check out this awesome collection of “over-used” recipes:

This recipe has also been added to the MckLinky Recipe Blog Hop (enjoy discovering more recipes!)