A Week in Food . . . Well The Highlights Anyway

So the past couple of weeks have been really busy but I thought that I would post a "best of" of what I cooked for you to see.

First, we had a Wednesday night potluck at church last week and I made this pasta salad.

So, I boiled a pound of elbows in salted water until done and drained them. Then I added a batch of roasted tomatoes like the ones I made HERE. Next, I added a 15 oz portion of cooked cannelini beans (drained and rinsed if using canned). Then I added 3 large handfuls of baby spinach leaves and tossed so the heat from the tomatoes and pasta would wilt the leaves a little. I then added a little grated cheese. This can be served hot as a pasta dinner or room temperature as a salad. It was well received by everyone who tried it.

On July 2nd, our middle boy, Jeremy, celebrated his 9th birthday. Instead of making treat bags loaded with candy, we opted for these homemade goodies as our party favors. Kids and parents really liked these . . . ALOT!

I prepared Rice Krispie Treats according to the recipe on the box but, I added 3/4 cup of creamy peanut butter. Then I divided the mixture into 24 equal sized balls. (HI, GINA!!!) I stuck toothpicks in the the balls (HI, AGAIN!!!)and dipped them into melted chocolate and then into rainbow sprinkles (UH OH!!!). I let them chill in the refrigerator on a baking sheet. We wrapped them in green party bags and gave them to all who attended the party.

On July 4th, we had another potluck after church but, it was at the park so I decided to bring fruit salad, Pumpkin Gingerbread, Zucchini Pie and Loaded Mashed Potato Pie to share with our church family. (Sorry, I did not take pictures of the fruit salad or the gingerbread.) There was alot of good stuff at the picnic including red velvet cupcakes (MMMMMM!!!!) and chicken curry (YUMMMMM!!!!). We ate our weight in food that day. This is a picture of the mashed potato filling. I had some leftover mashed potatoes and just doctored them up with dill weed, pepper, sour cream, cream cheese, shredded fiesta blend cheese and real bacon bits. I tasted it and adjusted the seasonings. Then I added 3 eggs so it would set as it baked.

I poured it into a greased pie plate and topped with more cheese.

I baked both pies together in a 350 degree oven for 30-40 minutes or until set. The pie on the top rack is a zucchini pie.

This is something we ate alot in the summer when I was growing up and zucchini was in abundance. All you do, is mix the following ingredients together in a large bowl until fully combined and then pour it into a greased pie plate and bake as directed above.

3 1/2 cups finely chopped or shredded zucchini
1 onion finely chopped
4 eggs
1/2 cup oil
1/2 cup grated Pecorino Romano cheese
3 tsp dried parsley or 3 Tbsp fresh chopped parsley
1/2 tsp pepper
1 tsp salt
1 1/2 tsp baking powder
1 cup flour

This is what it looks like when it is done. It is light and delicious.

This potato pie was also delicious but . . . not so light.

Although I failed to photograph it, the Pumpkin Gingerbread was devoured and several people asked me for the recipe.

15 oz can of solid pack pumpkin
4 eggs
3/4 cup vanilla yogurt
1 cup packed brown sugar
2 cup sugar
1 cup vegetable oil
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3 1/2 cups flour

Mix all the ingredients in a large bowl until completely incorporated. Pour into 2 greased and floured loaf pans. Bake for 50 minutes in a 350 degree preheated oven. Do the toothpick test and bake until done.

I went to an antique store with my friend Sarah today. I will post pictures of our adventure tomorrow.