Cherry Delight

Cherry Delight

On most blogs now, you’re probably finding a lot of pumpkin or pumpkin spice related recipes. That’s apparently the “fall thing” to do. I’m not hugely crazy about pumpkin though, and I am in denial about the coming of cold weather, so instead I am here to share this yummy dessert that reminds me of warmer days.

When I made this, I was in the middle of making recipe after recipe that were just utter failures (one of many reasons that I haven’t posted in awhile), but this one was an easy win. Seriously, it came together so easily, it would have been hard to mess it up! Much like the Key Lime Pie Bars, I was really intrigued by the unique crust in this recipe: Pecan Sandies cookies!

Based on a recommendation I found in a comment on the original recipe (linked below), I used a whole stick of butter in the crust and updated the recipe below to reflect that. It did seem like a *bit* much, so I might scale it back the next time I make this, but not by a lot. I’d also like to try this with other flavors of pie filling– like strawberry!

All in all, this was easy and delicious! Two of my favorite things. :) I will definitely make and enjoy this one again.

Cherry Delight

Cherry Delight
Adapted from: Creative Carmella

1 package of Keebler Sandies Cookies
1 stick butter, softened
1 8 oz container Cool Whip, thawed (in the refrigerator, not room temp)
3 cups powdered sugar
1 block cream cheese, softened
1 can cherry pie filling

Preheat oven to 350. Crumble the entire package of cookies, and add to a large mixing bowl. Stir in the softened butter. Press cookie mixture tightly into the bottom of 9X13 baking pan, and bake for 20 minutes. Allow the crust to cool completely.
Mix together the cool whip, cream cheese and powdered sugar. Spread over the cooled crust and allow to set in the refrigerator for 20 to 30 minutes. Finally, spread the cherry pie filling on top and you’re ready to eat!

Cherry Delight

Philly Cheese Steak Casserole

Philly Cheese Steak Casserole

I feel like it is often hard to take an appetizing picture of a casserole, but hopefully I’ve managed to do this one a bit of justice! This recipe hit my to-make list fairly quickly after I found it, which isn’t always the case.

To be honest, it wasn’t quite as good as I’d hoped it was going to be, but I think the fault on that is my own. The original recipe called for 5 cups of egg noodles, but I used a 12 ounce bag, which measured out to be a little more than 6 cups. Because of that, I think I didn’t quite have enough sauce for the amount of pasta I had. In the future, I’d probably use the same amount of pasta, but bump up the amount of milk and cheese a tad to compensate.

The other change I made was using ground beef, where the original recipe called for cube steak. That might be more authentic to a Philly Cheese Steak, but my cube steak went bad before I had a chance to make this recipe. Using the 90/10 ground beef that I had also brought the calorie count down a little more from what I had estimated using the cube steak, so I’m satisfied with that! As usual, I used frozen, diced peppers and onions, and just cooked them along with the ground beef.

All in all, it was a good recipe that I will likely make again with just a few tweaks to the sauce level. I shared a portion with one of my coworkers who gave it a thumbs up! If you make this, I’d love to hear what you thought, or any changes you made!

Philly Cheese Steak Casserole

Philly Cheese Steak Casserole
Adapted from: Of The Hearth

1 green bell pepper, thinly sliced
1 large onion, thinly sliced
5 cups egg noodles
1 pound ground beef
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup shredded cheddar cheese
6 slices provolone cheese (I used 8 slices to cover the top of a 13×9 pan)

Preheat the oven to 350°F.
Begin preparing the egg noodles according to package directions. In a skillet, cook the ground beef, peppers and onion until the meat is browned and the vegetables are soft.
When the egg noodles are done cooking and have been drained, combine them with the steak, peppers, and onion in a greased 3-quart casserole dish, or 13×9 pan.
Melt the butter in a saucepan over low heat. Whisk in the flour to make a paste. Pour in the milk, whisking constantly. Stir in the garlic, Worcestershire sauce, pepper, parsley, onion powder, salt, paprika, and cheddar cheese. Slowly increase the heat to medium, stirring constantly until the mixture becomes thick and smooth. Stir the mixture into the ingredients in the casserole dish. Top with the provolone cheese slices.
Bake for 20 minutes or until the provolone cheese melts.

Philly Cheese Steak Casserole

BLT Ranch Pasta Salad

BLT Ranch Pasta Salad

There are many versions of BLT Pasta Salad floating around out there. I’ve been intrigued by the idea for awhile, but all of the recipes I found were basically just using ranch as the sauce and that didn’t seem like it was going to be exactly what I had in mind. Until this one. It uses a kind of herb marinade for the pasta before adding the sauce that I was really intrigued by. I ran across one similar to this somewhere on the internet, though I’m no longer sure where. (I always delete recipes off Pinterest once I make them, but apparently I deleted this one too fast!) A google search tells me that the marinade method is from America’s Test Kitchen, but I’m not willing to enter my credit card information for the 14 day free trial to verify that. I bring you this recipe from my kitchen stained scribbles!

This would be excellent as a side dish for your BBQ, to take to a summer cookout, or let’s face it, just as dinner! I chose to use lighter versions of the mayo and ranch dressing to save calories for the pasta and the bacon. I don’t think you’ll notice the difference, and the recipe below reflects that. Feel free to use the full fat versions if that suits your fancy though! I guarantee this will be many lunches and dinners for me this summer!

BLT Ranch Pasta Salad
BLT Ranch Pasta Salad

8 oz (1/2 lb) of cavatappi (corkscrew pasta, or elbow macaroni if preferred)
1 Tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Dijon mustard
1/2 cup lite Miracle Whip or Mayonnaise
1/4 cup lite ranch dressing
1 teaspoon white vinegar
12 oz bacon
1 pint grape tomatoes (or cherry tomatoes)
2-3 cups romaine lettuce

Cook pasta according to package directions. Drain pasta and then rinse in cold water. Drain again and place into large bowl while still moist. Add the parsley, salt, pepper, garlic powder and Dijon mustard. Stir to coat pasta, and let sit at room temperature for approximately 15 minutes.
Meanwhile, cook and crumble your 12 oz package of bacon. (I recommend baking your bacon, personally!) Halve your tomatoes and prepare your lettuce.
Mix the mayo, ranch and vinegar. Add to the herb-marinated pasta, and stir until well combined. Add the bacon, tomato, and lettuce and stir gently to combine. (You can also reserve part of your bacon to decorate the top of your dish, if you’re less lazy than I am!)
Serve and enjoy!

BLT Ranch Pasta Salad

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