sides

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Patriotic Pasta Salad

Published July 24, 2013 by ericasnailsandmore

Patriotic Pasta Salad

INGREDIENTS
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled blue cheese
1-1/2 teaspoons milk
1/2 teaspoon salt
1/2 teaspoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon honey mustard
1/8 teaspoon cayenne pepper
2-1/2 cups uncooked penne pasta
1 garlic clove, minced
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons olive oil
1-1/2 cups fresh cauliflowerets
1 cup cherry tomatoes, halved
3 green onions, chopped
1/4 cup chopped sweet red pepper
4 ounces mozzarella cheese, cut into 1-inch strips
2 tablespoons grated Parmesan cheese

DIRECTIONS
In a small bowl, combine the first 10 ingredients ingredients; set aside. Meanwhile cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl.
Meanwhile, in a large skillet, saute garlic and basil in oil until garlic is tender. Pour over pasta. Add the cauliflower, tomatoes, green onions, red pepper, cheese and dressing; toss to coat. Cover and refrigerate until serving. Yield: 12-14 servings.

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Bacon Cheddar Potato Cakes

Published July 24, 2013 by ericasnailsandmore

Bacon Cheddar Potato Cakes

INGREDIENTS
3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

DIRECTIONS
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

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