Chocolate Rose
09-09-2004, 08:01 PM
I tried 2 new recipes today.:)
Sombrero Pasta Salad
My 12 yo dd has been after me to make her favorite pasta salad but I keep forgetting to pick up all the ingredients when we go into town. So, today, in desperation, I looked for a pasta salad recipe that had mostly ingredients that she liked. This is the one I found. She (and we) loved it. This is one we'll be repeating.
I did make a few changes.
I used ground turkey instead of ground beef.
I didn't have a taco seasoning packet so I just seasoned the meat with chili powder, cumin, garlic, etc.
I used only 1 can of olives.
I used a light French dressing and only used half the amount. I think if you used the full 16 oz. you'd end up with soup.
I used light cheddar.
Chocolate Maple Bars
How can you go wrong with this combo??!!:D
I really debated about making this recipe because of the amount (and price) of maple syrup. But, we really liked these. Again, I made some changes (minor).
I added a couple of handfuls of chocolate chips to the chocolate batter.
Mini-marshmallows in the frosting didn't really sound good to me so instead I added them to the plain batter.
I left out the pecans.
Recipes follow:
* Exported from MasterCook *
Sombrero Pasta Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Ground Turkey
Pasta Salads & Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package spiral pasta (rotini) -- (16-ounce)
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper -- chopped
1 medium onion -- chopped
1 medium tomato -- chopped
2 cans sliced ripe olives -- (2-1/4-ounce) drained
1 bottle Catalina or Western salad dressing -- (16-ounce)
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.
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* Exported from MasterCook *
Chocolate Maple Bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bars & Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
3/4 cup maple syrup
1/2 cup sugar
3 eggs
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 (1-ounce) squares unsweetened chocolate (1-1/2 ounces) -- melted
1/2 cup chopped pecans
1/2 cup flaked coconut
Frosting:
1/4 cup butter or margarine -- softened
1 cup confectioners' sugar
1/2 cup baking cocoa
1/2 cup maple syrup
1 cup miniature marshmallows
In a mixing bowl, cream the shortening, syrup and sugar. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl. Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13-in. x 9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. Bake at 350' for 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a small mixing bowl, cream butter. Gradually add confectioners' sugar and cocoa. Slowly add syrup, beating until smooth. Fold in marshmallows. Frost bars.
Source:
"Taste of Home's Chocolate Lover's Cookbook"
Yield:
"3 dozen"
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Sombrero Pasta Salad
My 12 yo dd has been after me to make her favorite pasta salad but I keep forgetting to pick up all the ingredients when we go into town. So, today, in desperation, I looked for a pasta salad recipe that had mostly ingredients that she liked. This is the one I found. She (and we) loved it. This is one we'll be repeating.
I did make a few changes.
I used ground turkey instead of ground beef.
I didn't have a taco seasoning packet so I just seasoned the meat with chili powder, cumin, garlic, etc.
I used only 1 can of olives.
I used a light French dressing and only used half the amount. I think if you used the full 16 oz. you'd end up with soup.
I used light cheddar.
Chocolate Maple Bars
How can you go wrong with this combo??!!:D
I really debated about making this recipe because of the amount (and price) of maple syrup. But, we really liked these. Again, I made some changes (minor).
I added a couple of handfuls of chocolate chips to the chocolate batter.
Mini-marshmallows in the frosting didn't really sound good to me so instead I added them to the plain batter.
I left out the pecans.
Recipes follow:
* Exported from MasterCook *
Sombrero Pasta Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Ground Turkey
Pasta Salads & Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package spiral pasta (rotini) -- (16-ounce)
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper -- chopped
1 medium onion -- chopped
1 medium tomato -- chopped
2 cans sliced ripe olives -- (2-1/4-ounce) drained
1 bottle Catalina or Western salad dressing -- (16-ounce)
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chocolate Maple Bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bars & Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
3/4 cup maple syrup
1/2 cup sugar
3 eggs
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 (1-ounce) squares unsweetened chocolate (1-1/2 ounces) -- melted
1/2 cup chopped pecans
1/2 cup flaked coconut
Frosting:
1/4 cup butter or margarine -- softened
1 cup confectioners' sugar
1/2 cup baking cocoa
1/2 cup maple syrup
1 cup miniature marshmallows
In a mixing bowl, cream the shortening, syrup and sugar. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl. Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13-in. x 9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. Bake at 350' for 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a small mixing bowl, cream butter. Gradually add confectioners' sugar and cocoa. Slowly add syrup, beating until smooth. Fold in marshmallows. Frost bars.
Source:
"Taste of Home's Chocolate Lover's Cookbook"
Yield:
"3 dozen"
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