Monday, March 11, 2013

Summer Pasta Salad

I know what you are thinking. It's NOT summer. Well, at least not in my part of the world. This colorful salad will have you thinking summer in no time. This is SO easy - those of you who claim not to cook can even do it! My family loves this and is a staple in those dog days of summer.

I made this recently - the temps almost hit 50, which made me long for warmer days.

For this salad, I SWEAR by the Olive Garden Italian dressing. If you live near a Sam's Club, you need to run and go by it right now. It makes an amazing pasta salad! If you can't find it, any favorite Italian dressing will do. You can easily make this with your own favorite veggies!

Summer Pasta Salad

12 oz. tri-color rotini pasta, cooked, drained, rinsed and cooled
6 oz. halved grape tomatoes
4 oz. can sliced black olives
8 oz. chopped fresh broccoli
8 oz. cheese crumbles (we like Kraft Three Cheese crumbles)
Half bottle Italian dressing (more or less to taste)

In a large bowl combine pasta and veggies. Pour Italian dressing over and toss well. Chill for 2 hours. Enjoy!

Tuesday, March 5, 2013

Perfect Blueberry Muffins

Who doesn't love a blueberry muffin for breakfast? Fluffy, tart and sweet, classic blueberry muffin finished off with a slab of butter. (Did I say that?!)

My littles adore these muffins. They are the perfect breakfast, quick and healthy. We make these several times a month, and they continue to devour them time and time again.

Classic Blueberry Muffins
Adapted from: Smitten Kitchen
Makes 11-12 standard size muffins

5 T. Unsalted butter, a bit soft
1/2 c. Sugar
1 large egg
3/4 c. sour cream
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. fresh blueberries, rinsed and drained

Preheat oven to 375 degrees. Line a muffin pan with 11-12 liners.

Cream together butter and sugar until light and fluffy. Mix in egg and spur cream until well blended. Sift half of the dry ingredients into the bowl and mix until incorporated, then sift the remaining in. Mix until fully incorporated, then fold in blueberries. Use an ice cream scoop to fill liners about 3/4 of the way full - keep in mind the batter will be very thick. Bake for 30 minutes or until toothpick comes out clean. Slather them with some butter and grab your coffee.