Ham and Pea Pasta Salad

1 lb. cooked rotini pasta

3/4 c. light ranch dressing

3/4 c. light mayonnaise

1 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

8 oz. diced ham (I used Petite Jean ham slices that I browned in the skillet before dicing)

1 c. frozen peas

1/2 c. grated Parmesan cheese (optional--I add it because I like it)

  
Cook pasta and peas according to package directions. Whisk together Ranch, mayonnaise, and seasonings. Pour over pasta. Fold in ham, peas, and cheese. Chill several hours and serve.

This is a combination of several recipes that were trying to duplicate Ruby Tuesday's Ham and Pea Pasta Salad. It turned out good--similar to, but not an exact copy of the restaurant version.

Fried Cabbage

1 medium head cabbage

1 tsp. salt (or to taste)

½ tsp. black pepper (or to taste)

3 Tbsp. olive oil (or butter)

Heat oil in large skillet. Add cabbage and seasonings. Cook over medium heat, stirring frequently, until cabbage is lightly browned and tender.

Ultimate Pumpkin Pie

1 unbaked pie crust

1 (15 oz.) can pumpkin puree (not pie filling)

½ c. light brown sugar, lightly packed

¼ c. granulated sugar

½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. kosher salt

2 tsp. grated orange zest

3 extra large eggs, lightly beaten

1 c. heavy cream

½ c. whole milk

2 Tbsp. dark rum

Preheat oven to 350 degrees. Put prepared crust into pie pan.

Whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour into pie shell. Bake for 50-60 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean. Cool completely. Serve with whipped cream or Cool-whip.

This recipe is from Ina Garten’s Barefoot Contessa Foolproof.

Hasselback Potatoes

4 Baking potatoes, washed and scrubbed

2 Tbsp. butter, melted

Salt (to taste)

Black Pepper (to taste)

Desired toppings such as grated cheese, sour cream, bacon bits, chives, etc.

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. 

Cut a thin strip (about ¼ in.) off the bottom surface of each potato so that the potato will sit flat and level on the baking sheet. 

Place a potato on a cutting board and place chopsticks or the handles of wooden spoons along each side of the potatoes, lengthwise. The chopsticks will help you stop your knife cuts evenly before slicking through the whole potato. Starting at one end, make slices across the potato, the short way, about ¼ inch apart. Make sure you cut down to the chopsticks, but not all the way through the potato. The slices should stay connected at the bottom so that the potato has a slight fan shape when you are finished cutting.

When all the potatoes are cut, place them on the baking sheet and brush with melted butter, letting the butter get in between all the slices. Sprinkle the potatoes with salt and pepper.

Bake the potatoes for approximately one hour or until soft and baked through. Cooking time will vary slightly with the size of your potatoes.

Top as desired and serve.

The taste is really no different than that of a good, oven baked potato, but the presentation of these is impressive. The fan shape and crispy outer edges look fancy and make the dish appear more complicated than it is.

Ranch Dressing

1 c. mayonnaise (I used Hellman’s Light)

1 c. buttermilk (I used nonfat)

½ tsp. black pepper

½ tsp. parsley flakes

½ tsp. Accent flavor enhancer

½ tsp. dried minced onion

½ tsp. garlic powder

½ tsp. onion powder

Mix all ingredients together and store tightly covered in refrigerator for 1-2 days before serving to let flavors meld. 

This recipe is from my friend Liz.

Cling Ons

16 oz. pkg. mini marshmallows (white, not colored)

1 c. creamy peanut butter

1 stick butter

1 14 oz. box Corn Chex cereal

1 c. mini M&M’s (or regular size if you prefer—I find the smaller ones stick to the cereal better)

Microwave the marshmallows, peanut butter, and butter in a large microwave safe bowl on High for 2 minutes or until melted. Stir until smooth.

Pour cereal into LARGE bowl--you need lots of room to stir. Pour marshmallow mixture over cereal and stir until coated, sprinkling in the M&M’s as you stir.

Spread onto baking sheet lined with wax paper or lightly coated with butter. Let cool, pull apart, and enjoy.

I find it’s easy to make individual servings by using cupcake liners and placing a heaping spoonful into each liner. This recipe will make approximately 50 liners full. Great finger food for parties.