Yam Praline Casserole

Given to Candice by Janice

2 lbs. yams
Prick skins and place on a lined cookie sheet. Bake at 375 degrees for 1 1/2 hours. Remove skins and mash. Combine with:
3/4 c. sugar
2 eggs
1/4 c. melted butter
1/2 c. milk
1 Tbsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. salt
Mix well. Pour into a greased 9x9 pan. Bake at 350 degrees for 30 minutes. Top with topping and bake for an additional 15 minutes.

Topping:
3/4 c. brown sugar
1/3 c. flour
1/4 c. melted butter
1 c. chopped pecans
Combine and spread over yam casserole.

Rotini with Fresh Mozzarella Pearls Salad

12 oz. pkg. tri-color rotini
1 c. fresh mozzarella pearls, drained
1/2 c. pesto
3 lg. Roma tomatoes, chopped
1 can medium olives, drained, and halved
1/2 c. olive oil
2 Tbsp. balsamic vinegar
1 pkg. Italian dressing seasoning, dry
Salt and Pepper, to taste

Marinate mozzarella pearls in pesto for at least 1/2 hour while assembling other ingredients. Cook pasta according to package directions, drain and cool. Combine olive oil, balsamic vinegar, and Italian dressing mix. Chop tomatoes and half olives. Combine all ingredients, salt and pepper to taste, chill.

Candice's Hot Night Salad

I threw together this salad when it was too hot to cook. Jim and Katrina begged me to blog it. Sorry, there are no exact measurements. It was literally thrown together based on what sounded good at the time.

baby lettuce leaves
bowtie pasta, cooked and cooled
chicken strips, seasoned with McCormick Rotisserie Chicken seasoning, then pan fried
avocado, chopped
crisp bacon, crumbled
shredded parmesan cheese
pesto
balsamic vinegar and olive oil

Crab Pasta Salad

Given to Susan from Jeannette D.

16 oz. small shell pasta
1 lb. imitation crab, chopped
2 c. celery, finely chopped
1/2 c. green onion, chopped
1/2 c. green or yellow pepper, diced small
Dressing:
2 c. mayo
1/4 c. red wine vinegar
1/4 c. sugar
Salt and Pepper to taste

Combine dressing ingredients, set aside. Cook pasta according to package directions, drain and cool quickly. Combine all ingredients. Chill.

Lemon Parsley Mafaldine, Grilled Chicken, Asparagus and Sweet Pepper Salad

12 oz. Pappardelle's Lemon Parsley Mafaldine
3 sweet peppers, sliced thinly
1 small white onion, finely chopped
1 bunch asparagus, cut into 2 inch pieces
3 boneless, skinless chicken breasts
1/3 c. lemon juice
3/4 c. vegetable oil
1 tsp. black pepper
2 tsp. salt
1/2 tsp. dry thyme or 1 Tbsp. fresh, minced
1- 16 oz. KRAFT Tuscan House Italian Salad Dressing

Combine lemon juice, oil, salt, pepper and thyme and marinate chicken for at least 6 hours- overnight. Grill chicken and slice thinly (I use my George Foreman grill). Cook pasta according to package directions, cool quickly, drain thoroughly. Slice peppers and chop into 2 inch pieces. Blanch asparagus pieces for 5 minutes then put directly into an ice bath. Combine pasta, chicken, peppers, onion, asparagus and Tuscan House dressing. Toss and chill.

Bruschetta Farfalle Salad

1- 12 oz. pkg. farfalle (bowtie) pasta
3 tomatoes, finely chopped
1/2 c. green onion, finely chopped
2/3 c. shredded Parmesan cheese
1 c. pesto
salt and pepper to taste
drizzle of olive oil, optional

Cook pasta according to package directions, cool quickly, drain thoroughly. Add remaining ingredients and toss to coat. Add olive oil if salad is too dry. All ingredients are guesstimates, add as much or as little as you want.

Pasta Salad

12 oz Small Shell Pasta
1-1 1/2 cups ranch dressing - I prefer Hidden Valley Ranch, made from a packet
1 cup frozen peas
1/2 cup shredded carrots
1 cup diced tomatoes
1 cup shredded cheddar cheese
Real Bacon Bits
Salt and pepper to taste

Combine all ingredients

Mock Cafe Rio Salad

Uncooked tortillas
Cheese
Black Beans
Tomatoes
Onions
Lettuce

Fry tortilla and melt cheese on one side. Top with warm black beans, lettuce, and pico de gallo. Drizzle creamy cilantro dressing on top.

Candice's Creamy Cilantro Dressing:
1 C. Mayonnaise
1 pkt. Hidden Valley Ranch dressing
1 c. cilantro, loosely packed
1/4-1/2 fresh jalapeno, chopped
1/2 c. Herdez Salsa Verde
1/4 tsp. crushed garlic
Combine all ingredients and puree. Chill.

P.S. I love to add Pork Chile Verde, fajita style chicken and Mexican rice too.

Grandma Carver's Potato Salad

12 White potatoes, boiled with skins on until tender when poked with a fork, then peeled and chopped small
9 eggs, hard boiled and chopped small
1 bunch green onion, chopped
1 c. mayo, thinned with milk (or more if needed)
Salt and pepper to taste

Combine all ingredients.

Cucumber and Tomato Salad

2 cucumbers, partially peeled, halved, and sliced
6-7 tomatoes, cut into 6 wedges
1/2 c. white onion wedges, separated
1/2 c. Italian salad dressing
Salt and Pepper

Combine all ingredients and chill. Toss before serving.