Ranch Pasta Salad

from BLISS Cookbook
1 16 ounce package pasta shells

1 avocado

2 tomatoes

2 stalks celery

1 c marinated artichoke hearts

1/2 red onion, finely chopped

1 c freshly grated Parmesan Cheese

1 envelope Hidden Valley DIPS mix

1 c prepared ranch dressing (see recipe below)

Bring a large pot of salted water to a boil and cook the pasta until tender. Drain well and rinse with cold water. Transfer to a large bowl.

Dice the avocado, tomatoes, celery and artichoke hearts; add to pasta. Sprinkle on the Parmesan cheese, DIPS mix and prepared ranch dressing. Stir until all ingredients are mixed in. Chill in the refrigerator for 2 - 4 hours. This is best when made and served on the same day. If you need to make it ahead, add the avocado and tomato right before you serve it.

Ranch Dressing

1 c buttermilk

1 c mayonnaise

1 envelope Hidden Valley DIPS mix

Whisk together the buttermilk and DIPS mix. Add the mayonnaise and blend until smooth. Store in the refrigerator up to 3 weeks.

Buttery Rosemary Rolls

Recipe and Photo from Ree, the Pioneer Woman

I made these for the Sweet Swap - 4 dozen, so I put them on cookie sheets since I didn't have that many cast iron skillets. They turned out just as yummy. However, my sister-in-law made these for us the following Sunday and she used the cast iron pan. It kept the rolls warm the entire meal.