Antipasto Pasta Salad

My family just loves pasta salad, especially in the summer. This one is excellent for potluck picnics or dinner at home. This has all the best elements of a great antipasto plate tossed together in a delicious salad. Take out the meat for a veggie friendly version, and make sure you dress it within an hour of consuming or the pasta will soak up all the liquid and you'll be left with a dry salad.

Antipasto Pasta Salad

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6-8 servings

Ingredients:

1 pound rotini pasta cooked according to package directions until al dente and cooled
8 ounces fresh mozzarella cut into 1/2-inch cubes or 8 ounces baby bocconcini
8 ounces hard salami cut into 1/2-inch cubes
1 cup grape tomatoes cut into quarters
1/2 cup jarred roasted red peppers diced
1 (6 ounce) jar marinated artichoke heart quarters - diced and marinade reserved
1 cup black olives, halved
2 Tablespoons each fresh basil and Italian flat leaf parsley, chopped
1/2 cup sliced pepperoncini - optional (not shown in photo)

Directions:

1. Combine all ingredients in a large bowl and toss well to combine.
2. Refrigerate for up to one hour after dressing has been added.
*NOTE- If taking to a picnic etc. take the dressing along with you and add just before serving, but not more than one hour prior.

Strawberries & Cream Icebox Cake

Just four ingredients make this cake a real treat, in more ways than one. Fresh strawberries combine with rich sweetened condensed milk and cake for a delicious dessert. The necessary make-ahead prep makes it perfect to take along for picnics and summer parties.

Strawberries & Cream Icebox Cake

Hands-On Time: 15 minutes
Ready In: 9 Hours
Serves: 12

Ingredients:

1 boxed white cake mix
12 ounces fresh strawberries
1 can (14 ounces) sweetened condensed milk
1 tub (16 ounces) frozen whipped topping - thawed


Directions:

1. Bake cake in a 9x13 pan according to directions. Cool.
2. Poke holes in cake with a wooden spoon handle or clean chopstick.
3. Pour contents of condensed milk can over cake.
4. Wash strawberries and hull. Slice over top of cake.
5. Cover cake and refrigerate for 8 hours or overnight.
6. Remove cake from refrigerator and top with whipped topping.

Veggie Wednesday: Grilled Corn with Garlic and Chive Butter

The farmers' market is my favorite place to be in the summer - stalls are full to bursting with ripe and delicious vegetables at their peak flavor. We are in the throes of fresh corn season and corn on the cob signals summer like no other vegetable. Grilled over a fire and topped with a flavored butter, it's pure summer perfection and one of our family favorites!

Grilled Corn with Garlic and Chive Butter

Hands-On Time: 20 minutes
Ready In: 40 minutes
Serves: 6

Ingredients:

6 ears of corn with husks and small length of stalk intact
1/2 pound (2 sticks) butter - at room temperature
2 Tablespoons snipped fresh chives
2 cloves garlic - minced
1/2 teaspoon Kosher salt

Directions:

1. In a small bowl combine butter, chives, garlic and salt and mash until completely
blended.
2. Lay out a sheet of parchment paper and spoon butter into the center to form a log
approximately 1-inch in diameter.
3. Roll parchment paper around the butter making sure the log is uniformly shaped. Pinch
ends tight and set in the refrigerator to firm up until ready to serve.
4. Pull husks down from the corn, leaving intact, and remove corn silk and any debris
that may remain. Pull husks back up over the corn to cover completely. Soak corn in cold
water for 5 minutes. Remove and drain well.
5. Heat grill over high heat. Cook corn directly on grill for 15 to 20 minutes, turning
every 5 minutes to keep from burning Keep grill covered between turning. Peel back husks
periodically to check the corn. Kernels that are still milky looking are not done. Pierce
a kernel or two to check for doneness.
6. Remove corn from grill, strip husks away and snap off stalk. Cut butter into even
slices and serve a slice with each corn cob.

Cheesy Chicken and Tomato Bruschetta Turnovers

I can't begin to tell you how GOOD these things are. When I first developed them for Disney, we had them devoured in no time. I made them over and over again after that as well. Store-bought ingredients make this extra flavorful turnover a snap to make. Six  ingredient easy, it's ready in just over half an hour and special enough to serve to company. Instructions for appetizer-sized turnovers are included.

If you have the time, you already know these will be even better with your own roasted chicken and homemade bruschetta.

Cheesy Chicken and Tomato Bruschetta Turnovers

Hands-On Time: 10 minutes
Ready In: 35 minutes
Serves: 8

Ingredients:

1 package (2 sheets) puff pastry - thawed
1 small (2 pounds) rotisserie chicken
1/2 cup store-bought tomato bruschetta (I adore Wegman's fresh bruschetta)
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
1 Tablespoon water

Directions:

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Remove meat from chicken and chop - you need 2 cups. Save leftover chicken and carcass for other recipes.
3. Unfold puff pastry and cut each sheet into 4 even squares.
4. Beat egg and water until frothy and brush the outer edge of each square with mixture.
5. Mound in the center of each pastry square: 1/4 cup chicken, 1 Tablespoon each -
bruschetta, Parmesan and mozzarella.
6. Fold over diagonally, making a triangle, and press the edges well to seal. Brush the
top of each pastry with egg wash and bake for 20 to 25 minutes or until golden brown and
bubbling at the edges.

For appetizer-sized turnovers:

Cut each pastry sheet into 8 squares and top each with a tablespoon of chicken and a
teaspoon each of bruschetta, Parmesan and mozzarella. Brush with egg wash and bake for 15
minutes or until golden brown and bubbling at the edges. Makes 16 appetizers.


8  plum tomatoes, chopped
1/4 cup finely diced onion
3/4 cup Basil
1 clove Garlic, finely minced
2 Tbsp  Olive Oil

Chocolate Ice Cream and Nut Pie

Chocolate Ice Cream and Nut Pie

Have I mentioned it's hot around here lately? Well, it is. This is another warm-weather recipe to help you cool off. Chocolate and peanuts and pie ... what's not to love? This requires tempering eggs, so it's not the easiest recipe, but it sure is delicious when it's all done!

Chocolate Ice Cream and Nut Pie

Hands-On Time: 15 minutes
Ready In: 5 hours and 15 minutes
Serves: 8

Ingredients:

1 1/2 cups finely chopped peanuts - divided
1 cup graham cracker crumbs
1/3 cup melted butter
1/2 cup sugar
1/2 cup water
1 cup semi-sweet chocolate chips
2 large eggs
2 cups heavy cream - whipped


Directions:

1. Combine 1/2 cup chopped peanuts, graham cracker crumbs and melted butter together.
Blend well and press evenly into a 9 inch pie plate. Set aside.
2. In a heavy saucepan combine water and sugar. Heat to boiling, stirring until sugar
melts. Boil for 3 minutes. Remove from heat.
3. Add chocolate chips to sugar water and stir until chips are melted and mixture is
smooth.
4. Beat eggs together and add 1/4 cup of hot chocolate mixture to eggs. Stir quickly so
eggs do not cook and add back to original chocolate mixture. Blend well.
5. Fold whipped cream into chocolate and spoon half into the prepared pie shell. Top with
1/2 cup chopped peanuts.
6. Add remaining chocolate mixture to top of pie. Garnish with remaining peanuts.
7. Chill for 5 hours or until fully set before cutting.