Pasta Salad

1 (1 lb.) pkg. rotini pasta                    

1 green pepper, cut into small pieces

8 oz. Italian Dressing              

2 tomatoes, diced

1/2 of a 4-inch bottle of Salad Supreme (spice isle--I get the McCormick brand--one of the "perfect pinch" varieties)                

2 celery stalks, chopped into small pieces

1 small onion, chopped into small pieces                                                  

1 or 2 cucumbers

1/2 bag mini pepperoni's (or you could chop up half a bag of large pepperoni's--bags are fairly small…)

About 1 cup cheddar or cheddar/jack cheese, cut into small cubes

1 -  1 1/2 cups carrots, chopped into small pieces

sliced olives (optional)

Boil noodles, then drain.  Add dressing and Salad Supreme.  Refrigerate for 30 minutes or until cold. (If in a hurry, freeze noodles for 1-2 hours, stirring occasionally, and then it should be just right for a quick dinner. But if you are more planned ahead, you can just cook the noodles in the morning, and keep them in the fridge until just before dinner.)  Cut and add vegetables.

Recipe Credit: Jenna Steed's blog

Homemade Cookies 'n Cream Ice Cream

1½ cups whole milk (or half 'n half)
1 1⁄8 cups granulated sugar
3 cups heavy cream
1½ tablespoons pure vanilla extract
3 c. oreo cookies, crushed

Make sure your freezer bowl has been frozen overnight, about 22 hours (for best results). In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Then add in 1 cup of crushed oreo cookie pieces. Continue to mix for about 5 minutes. Remove freezer bowl from the base and transfer to another air-tight container. Then add in the rest of the cookie pieces (about 2 cups). The ice cream will have a soft, creamy texture. If a firmer consistency is desired, place in freezer for about 2 hours. Remove from freezer about 5 minutes before serving.

Makes about fourteen ½-cup servings


Recipe Credit: Cuisinart (with some adjustments)