Servings 6

INGREDIENTS:

2 -1/2 pounds cooked cubed potatoes OR 3 cups cooked macaroni or small shell pasta, drained

1 cup frozen peas, thawed

1 small celery ribs, finely diced

4 green onions, finely chopped

1 1/2 cups finely cubed cheddar cheese

4 -5 hard-boiled eggs, chopped ( more eggs sliced in wedges to garnish around the bowl if desired)

1/2 cup chopped sweet pickles ( optional, or sliced sweet sandwich pickles)

Dressing:

6 tablespoons sweet pickle relish

3/4 cup prepared ranch salad dressing

3/4 cup mayonnaise  OR  use 1/4 cup each mayonnaise and sour cream, OR 1/2 cup salad dressing 1/4 cup each mayonnaise and sour cream,

1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder

1/2-1 teaspoon garlic powder ( optional but good to add in)

salt & freshly ground black pepper ( to taste, I use seasoned salt)

INSTRUCTIONS:———————————————

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.

In a small bowl, combine relish, ranch salad dressing , mayonnaise, mustard and garlic powder;mix well then add to macaroni mixture; toss to coat then season with salt and pepper.

Mix in chopped sweet pickles.

Season with more salt and black pepper to taste.

Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).

You will also find this recipe on Recipezazz.com

Spoon on top after the pizza is baked, it does not matter what kind of pizza that you make, also great for baked focaccia

Amounts listed yield enough topping for one 12-inch pizza

Use only plum tomatoes for this

Ingredients:

1-1/2 cups chopped plum tomatoes (2 medium tomatoes)

1/2 cup fresh basil leaves, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon dried thyme

1/2 teaspoon balsamic vinegar

1/2 teaspoon salt

fresh ground black pepper, to taste

freshly grated Parmesan cheese, optional

The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

Posted on recipezazz.com

An easy meal to make with your prepared pesto, this is really good I’ve made it many times with my pesto, amounts are really only a guideline you can adjust to amounts you like

Servings 4

INGREDIENTS:

4 ounces uncooked angel hair pasta

1-1/4 pounds uncooked peeled and deveined large shrimp

1/4 cup prepared pesto, divided

1-1/2 cups halved grape tomatoes

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

Cook pasta according to package directions, omitting salt; drain then transfer to a bowl and toss with a little oil to prevent sticking.

In a large skillet cook the shrimp in just a small amount of oil until the shrimp turns pink; toss with 2 tablespoons pesto and the halved grape tomatoes.

Stir in pasta and 2 more tablespoons of pesto (can use more pesto) heat through over low heat stirring.

Top Parmesan with cheese.

This is wonderful served with crusty bread or tossed with hot cooked pasta!

INGREDIENTS:

1 prepared recipe for Kitten’s Basil Pesto

1/2 teaspoon cayenne pepper

2 large ripe red tomatoes, finely chopped

INSTRUCTIONS:————————————————-

Spoon prepared pesto in a bowl; mix in cayenne pepper and chopped tomatoes.

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.

Use only plum (Roma) tomatoes for this

Servings 6

INGREDIENTS:

prepared pastry for a 9-inch double-crust pie (refrigerated pie crusts will work fine)

1 small egg white, lightly beaten

2 pounds plum tomatoes, peeled and sliced(about 9-10 tomatoes)

1/4 cup fresh basil, chopped

3 green onions, chopped

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese

2-1/2 cups shredded cheddar cheese, divided

1/3 cup mayonnaise(such as Hellman’s, do not use salad dressing)

2  tablespoons fresh lemon juice

1/2 teaspoon seasoned salt (or can use white salt)

INSTRUCTIONS:———————————————————-

Preheat oven to 350 degrees F.

Set oven rack to lowest position.