- 8 ounces rotini pasta, cooked and drained
- 1 (5 ounce) package Hormel pepperoni minis
- 4 ounces provolone cheese (or cheddar) cut into ¼ cubes
- 1 medium tomato, diced
- 1 green bell pepper, seeded and diced
- 1 (2.25 ounce) can sliced ripe olives
- 2 tablespoons sliced green onions
- 2 tablespoons grated Parmesan
Dressing: (you can use ¾ cup store bought Italian dressing as a shortcut)
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon oregano
- ½ teaspoon garlic powder (or fresh minced garlic)
- ½ teaspoon salt
- pepper to taste
Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for 1-2 hours in the fridge. Stir well and top with grated Parmesan cheese right before serving
Easy Key Lime Pie
- 14-ounce can sweetened condensed milk
- 16-ounce can frozen limeade concentrate (not thawed)
- 1cup heavy cream
- 16-ounce graham cracker piecrust
- zest of 1 lime
Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
Sprinkle the pie with the zest before serving.
Fresh Strawberry Pie
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 3 pints (6 cups) fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 4 to 5 drops red food color, if desired
- 1 cup sweetened whipped cream
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
The Best Steak Marinade
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons dried basil
- 1 teaspoon dried minced garlic
- 1 1/2 tablespoons dried parsley flakes (optional)
- 1 teaspoon ground white pepper (optional)
- 1/4 teaspoon hot pepper sauce (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 6-8 hours. Cook meat as desired.
Homemade Vanilla Ice Cream
- 1 1/2 – 2 cups sugar
- 3 eggs
- 1 can Pet milk
- 1 can sweetened condensed milk
- 1 tbs. vanilla
- Add milk to fill line
- Add all ingredients to ice cream maker and churn until done.
*You can also add crunched up cookies or candy bars or fruit for a nice treat!
This is Jodi’s family recipe.
Sam’s delicious steak fajita recipe
½ cup soy sauce
½ cup lime juice from 6 to 8 limes
½ cup canola oil (I used vegetable oil)
½ teaspoon liquid smoke
¼ cup packed brown sugar
2 teaspoons cumin
2 teaspoons freshly ground black pepper
1 tablespoon chili powder
3 medium cloves garlic, finely minced (about 1 tablespoon)
2 pounds trimmed skirt steak (about 1 whole steak),
1 large red bell pepper, sliced for fajitas
1 large yellow bell pepper, sliced for fajitas
1 large green bell pepper, sliced for fajitas
1 white or yellow onion, sliced for fajitas
Fresh flour or corn tortillas, hot
Guacamole, pico de gallo, sour cream, shredded cheese, and salsa, for serving, if desired
Combine soy sauce, lime juice, oil, liquid smoke, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steak in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
When ready, light one side of your grill…medium/high to high heat. Place cast iron skillet unlit side. When grill is ready place steak on the heated side and turn every couple of minutes until a nice char develops on both sides.
Remove cooked steak, place on plate and cover with foil.
Slide the cast iron to the heated side of the grill and add the marinated vegetables. Stir and cook for about 10 minutes, until vegetables are softened and charred in spots.
Thinly slice meat against the grain, warm tortillas and make your fajitas
Here’s a recipe for Millionaire Pie.
My grandmother made this for years! Pretty sure it was a church potluck favorite. Easy, rich and cool. -Jodi
Millionaire Pie is simple to make and doesn’t even require baking! It is a rich creamy base is loaded with pecans and pineapple. You’ll need just about 5 minutes to prepare.
Listen to Jodi talk about it on the show podcast below [11:13]
- 1 can condensed milk
- Juice of 1 Lemon
- 1 cup of pecans
- 1 small can pineapple
- 1 9oz. tub Cool Whip
- 1 large Graham Cracker Crust
Add Lemon juice to condensed milk.
Then add partially drained pineapple, nuts, and cool whip.
The Best Chicken Salad Ever
If you ever fix or cook anything for Murphy – KNOW that he will say “it’s good – BUT here’s what would make it better.” I’m okay with it – now. He inserts his foot into his mouth along with said food. HOWEVER! This week – he told me I’d made the BEST chicken salad he’s ever had. No BUTS! Say WHAAAAT?!
Here’s how I did it. (easy)
I slow cooked a package of boneless skinless chicken breasts. Only seasoned them with salt, onion & garlic powder, then put pats of butter on each one. Slow cooked them for about 6-7 hours. Then I shredded the chicken with 2 big forks. You can let it cool and make chicken salad at this point, or refrigerate overnight and then make it. Either way. I made mine the next day.
- Shredded chicken
- Mayo (as little or as much as you like)
- Onion powder
- Garlic powder
Viola. He thought it was the BEST EVER?! (it IS pretty perfect) I would have loved to have added grape slices and walnuts. Add whatever you like! But for him – simple is perfect. Enjoy.
See more at Murphy, Sam & Jody.