It's About Time!

I have not blogged in so long!  This summer has been a crazy one with the theatre, taking Michael to college at University of Michigan, and enjoying our time together.  We had a bbq the week before Michael left, and I tried out two new salads and my favorite taco dip.  Enjoy!


Watermelon Feta Salad

Whisk one part white wine vinegar with three parts olive oil, and salt & pepper.  Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, nicoise (or kalamata) olives, and fresh oregano.  It is such a refreshing salad!



Family Pasta Salad

1 package (16 oz) uncooked elbow pasta
1 package (8 oz) mild cheddar cheese, cut into 1/2" cubes
1 cup frozen peas, thawed
1/2 cup celery
1/4 cup finely chopped onion
1 small carrot grated
1 cup light mayonnaise
1 container (8 oz) plain fat-free yogurt
1/2 tsp salt
1/8 tsp ground black pepper

Cook pasta according to package.  Place frozen peas in a small colander and rinse under cold water to thaw; drain.  Place pasta in a large bowl, add cheese cubes, peas, celery, onion, and carrot.  Mix gently.  Combine mayonnaise, yogurt, salt & pepper.  Stir into pasta mixture.  Cover; refrigerate at least 2 hours before serving.  *I also added diced green peppers!


 

Taco Dip

This is pretty much my staple item to bring to any gathering.  By the end of any party, the plate is clean. 

1 packages cream cheese (softened)
1 jar Pace Picante Salsa Medium
1 lg green pepper
1 tomato
1 bag Mexican shredded cheese

 Mix cream cheese and salsa until mixture is light and fluffy.  Spread mixture on platter and cover with diced green pepper, diced tomato, and shredded cheese.  Serve with tortilla chips or vegetables.

I will be much better about posting my fall recipes!  It is my favorite season and I have some new cookbooks!