Pepperoni Pasta Salad

This is the best pasta salad I've ever had - by FAR, and it's my husband favorite. I actually got the recipe from a chef that I used to work for, so you've got to believe me when I say it's amazing!All of these measurements are estimates, we've always made it in huge quantities, and you can morph it a little bit to fit your likes and the number of eaters!

Pepperoni Pasta Salad
Salad:
1-2 bags (I think it's 5 oz) pepperoni slices, sliced in half or strips
1 red and 1 green bell pepper, diced
1 can/2-3 large fresh chunked tomatoes
1/2-1 large sliced onion
1/2-1 cup green olives, halved
1 can (14 oz) artichoke hearts, chopped
1 bag of bow-tie noodles (I used penne) cooked and cooled
1 cup diced cheddar cheese (optional)

Vinegarette:
1/4 c. apple cider vinegar
1/4 c. Balsamic vinegar
1/4 c. olive oil
salt & pepper
2-4 T. basil, oregano and thyme
1-2 T. white sugar

Place everything for the salad in a large mixing bowl and make sure everything is mixed together well.

Then mix everything for the vinegarette in a separate bowl, stirring vigerously. Pour over the salad immediately and then mix the salad/vinegarette mixture well. Serve immediately.

Store in the fridge. It can last about a week but make sure to add more vinegarette if it's not eaten immediately.

Yield: About 15-20 servings

Enjoy!

yummy vegetarian meal

I don't have an official recipe for it because I've just been winging it the last few times I've made it.

1 or 2 large onions (depends how much you like onion)
4 or 5 small to medium zucchini
red pepper flakes
olive oil
half a jar of roasted red peppers
a couple of fresh cloves of garlic - chopped (if you like fresh garlic)

the first time I made it without the roasted red peppers and it turned out wonderfully as well.

I cut the onions very thin and sauteed them with olive oil in a large skillet for a bit before adding the zucchini.
cut the zucchini about 1/2 inch thick. put them in with the onions. stir in 1/2 tsp of crushed red pepper flakes ( or how ever much you like if you want it really spicy)
chop roasted red peppers and heat them through.
when zucchini is tender without being mushy serve over spaghetti or angel hair.

Doughnut Holes

I made these last night in preparation and celebration of the Harry Potter movie coming out (every Friday we get together with some of our friends to watch the previous 5 HP movies) . Dubbed "Hogward Holes" they are sooo yummy!

Doughnut Holes
1 1/2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1 egg
1/2 c. milk
2 T butter

Combine flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, mix together the egg, milk, and butter. Then combine the two mixtures. Use a cookie scoop or two spoons to scoop dough into hot vegetable oil. Fry for about 1-2 minutes or until golden brown. Drain doughnut balls on paper towels and then roll in cinnamon sugar or powdered sugar. I did both.
Yield: About 3 dozen

Enjoy!