Whenever Anita and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.
This salad is even better (I wouldn’t have thought it could be any better!) the next day.
Creamy Pasta Salad
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 10 servings
- 2 cups dried elbow macaroni
- 2 cups frozen peas
- 1 7 ounce block of extra sharp cheddar cheese, diced
- 1/2 cup sweet pickles diced
- 1/2 cup sweet onion diced
- 1 4 ounce jar pimentos, drained
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
Add the peas, cheese, pickles, onion and pimento and fold to combine.
In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
Season with salt and pepper and serve.
Am I the only one that actually enjoyed the pizza from the high school cafeteria? Maybe I was just lucky and our school had a special recipe that resulted in good pizza. This cafeteria-style pizza is mighty good too. Maybe this is the recipe! It’s definitely easy. It’s mighty tasty. And it makes a big ole pan of pizza in no time.
The key to making cafeteria-style pizza is pouring out the batter and getting it nice and even, from pan edge-to-pan edge. It’s actually quite easy to do. And it’s much, much easier than rolling your own dough out, believe me. It’s like making pancakes, really.
You can use whatever toppings you normally like on your pizza. Don’t go crazy with the sauce. You don’t want to drench the dough. A little will go a long ways. In the end you’ll have a great easy pizza!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6 servings
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/8 teaspoon black pepper freshly ground
- 2 large eggs
- 2/3 cup whole milk
- 1/2 pound bulk Italian sausage cooked and crumbled
- 1 cup pepperoni sliced
- 1/3 cup cooked ham or Canadian bacon diced
- 14 ounce Prego Pizzeria Style Pizza Sauce
- 2 cups shredded mozzarella cheese
Preheat oven to 425 F.
In a large bowl, whisk the flour, salt, Italian seasoning, pepper, eggs and milk until smooth.
Lightly spray a 15" x 10" baking sheet with non-stick spray.
Pour the flour mixture into prepared baking sheet. Spread out evenly and to the edges using a spatula or the back of a large spoon.
Sprinkle the top of the batter with the sausage, pepperoni and ham.
Bake for 20 minutes.
Remove from oven and spread pizza sauce evenly over pizza. The dough might be bubbly, just try to get the sauce as even as you can.
Sprinkle with the mozzarella cheese and bake another 10-15 minutes or until the cheese is melted.
If you’ve been looking for a great, inexpensive store-bought Buffalo wing sauce that has just the right amount of kick but isn’t too spicy, the medium wing sauce from Great Value (WalMart) is definitely the sauce for you. And me. Because I absolutely loved it. I decided to take a little break from hot wing sauces and this medium sauce definitely still satisfied my Buffalo wing craving without burning my mouth.It’s just barely spicy, and definitely very flavorful. Not overly vinegary. And the perfect consistency. I was really, really happy with it. This sauce is proof that you don’t have to spend a lot of money on a store sauce to get a good product.
The Great Value mild wing sauce is also great, perfect for wings for a crowd without having to worry about it being too spicy.
Also try Meijer’s medium Buffalo wing sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Great Value Medium Wing Sauce
Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Servings: 6 -8 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper to taste
- Great Value Medium wing sauce to taste