Mexican Pasta Salad

Here is a twist on Pasta Salad:










1lb Pasta - I use Wacky Mac b/ it's so colorful.
1 can black beans, drained and rinsed
1 can White or Shoe Peg Corn
2 medium tomatoes, seeded and diced or 2 cans Petite Diced Tomatoes
8oz shredded Mexican-blend cheese
1 1/2 cups salsa - I use Walmart's Corn and Black Bean Salsa. It doesn't have any weird ingredients or preservatives AND it tastes awesome!
1/2 cup olive oil
3-4 tbsp lime juice, zest from the lime
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1 avocado, diced

The night before serving (or atleast 6 hours):
1) start boiling water, and begin cooking Pasta according to directions minus 2 minutes of cook time. Drain.
2) Mix Black Beans, Corn, Tomatoes, Salsa, Cumin, Chili Powder, Garlic, Lime Zest and Lime Juice in a bowl.
3) Add Pasta, and mix.
4) Refrigerate overnight.

The next day:
1) Add Olive Oil to desired consistency.
2) Add Avocado.
3) Add Cheese.
4) Serve!

I love this Pasta Salad! I found a similar recipe last year online and changed it a little. It's so Yummy!!

Location:11th St NW,Hickory,United States

More Homemade...

So, I've decided to start on a new venture in my discovery of a simpler, homemade lifestyle...SEWING! So, I've found a pattern and purchased fabrics. I'm going to make some dresses for Carly Beth. I hope that they turn out well, I'll post every step of the way.
Do you have cool sewing ideas? Pass them along!!!

To be honest, I'm a little scared, but we will see how it all turns out.


- Posted using BlogPress from my iPhone

Location:21st St NW,Hickory,United States

Muscadine Jelly

Making Homemade Jelly is SOOO Easy. Here's what I did:

1.Separate your muscadines from the stems and put them in a pot. You'll need approximately 1 gallon of grapes for 4 cups of prepared juice. This makes 5 - 1/2 pint jars. 

2. Cook grapes on the stove, using a potato masher to mash the grapes as they heat up. You'll have to cook them for a while to really release the juice. 

3) Transfer everything in the pot into a covered bowl and refrigerate. I refrigerate mine for 2 weeks. Letting the juice soak with the grape skins helps with color and depth of flavor. 

4) Return to the pot and cook again. You'll get even more juice this time!!

5.  While this is simmering away, get your ingredients ready. You'll need 1 box of "No Sugar Needed Fruit Pectin" per 4 cups of juice. You'll also need 1/2 - 3/4 cups of LOCAL Honey per 4 cups of prepared juice. Also get your jars ready, canner boiling, and get your food mill ready.  I put my food mill directly over my Pampered Chef Batter Bowl. It holds 8 cups of juice and has measurements on the side. VERY HELPFUL.

6.  When your grapes look good and juicy, it's time to start the food mill process.  This is time consuming, and a great time to enlist your hubby's help!!  Only do a couple spoonfuls at a time, and beware of flying seeds that may pop out of the mill!

You want to discard the seeds and skins left in the top of the mill.  What falls to the bottom is what you want to use for your jelly.

7. Transfer your juice back to the Pot. Add 1 tbsp of butter to help with foaming and glossiness. Also add your pectin. Bring to a rolling boil stirring constantly.  Once it is boiling so hard that your stirring doesn't weaken it, time one minute. When the minute is up, add the honey and return to a boil for a minute. 

 8. Turn off the heat, and start filling your jars!! Leave 1/4 inch head space. Seal and put the jars in the canner. Process for 10 - 15 minutes.

 I forgot to take a picture of the final product, but I will :) This jelly is so yummy and it's not bad for you!! Find a local beekeeper and get your honey from them. Support your community farmers and beekeepers!!

Banana Pudding...

Ingredients

• 1 (3.4 ounce) package Instant Vanilla Pudding Mix
• 1 (3.4 ounce) package Instant Banana Cream Pudding Mix
• 2 1/2 cup milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container sour cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 6 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Directions

1. In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
2. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
3. Make a layer of vanilla waf ers and bananas in the bottom of a 9x13 inch dish or large bowl. Spread pudding evenly over wafers. Repeat layers until all pudding mix is gone. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Marinara Sauce

Marinara Sauce

This recipe has no measurements...be brave and trust your instincts

In a large pot, put Olive oil, Garlic, chopped carrots, chopped onion and quartered, fresh Roma tomatoes. You want LOTS of tomatoes. If you fill your pot to the top with tomatoes, then you'll have about a half a pot of sauce at the end. Use only a couple carrots, they are for sweetness. The garlic and onion are for flavor. Add Italian seasonings of your choice.

Let this simmer for 4 hours, stirring ever so often. Once the sauce is good and thick, remove from the heat.

Put the sauce in a blender, Use chicken stock to thin the sauce a little as you blend it. Note: the sauce will be orange.

You can serve immediately, or process it through a canner to enjoy later on. This is a good base for meat sauce or tomato cream sauce...





- Posted using BlogPress from my iPhone

Location:NW Helen Dr,Concord,United States

Steph's Chocolate Chip Zucchini Muffins

Here is a recipe I got from my friend Steph - These muffins are awesome!!

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Directions

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Chocolate - Chocolate Chip Zuccini Bread

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup Honey
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips


DIRECTIONS

Preheat oven to 350 degrees F
Lightly grease two 9x5 inch loaf pans.

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine honey and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

(I used a bundt pan)


Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.


- Posted using BlogPress from my iPhone

Location:NW Helen Dr,Concord,United States