Bow-Tie Pasta Salad

6 cups diced cooked chicken (approx 3 pounds frozen)

12 oz bag bow-tie pasta cooked and drained, al dente

1 bunch (medium) green onions, sliced

16 oz Kraft Coleslaw dressing (pourable)

2 cups mayonnaise

1 large can pineapple tidbits, drained

2 cup chopped celery

1 lb red grapes, halved

4-5 granny smith green apples

1 pkg almonds, slivered (12 oz)

Combine first 5 ingredients and chill overnight. Prior to serving add the last 5 ingredients.

Thanks Bonnie! Delicious!

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.

Chicken Tetrazini

6 - 8 oz angel hair pasta, cooked
Place in sprayed 9x13 pan
2 cups fresh sliced mushrooms
1/4 c butter in pan, saute
Add 1/4 c flour to mushrooms and stir for one minute to make a rue
Add 2 c chicken broth and let thicken
Add 3/4 c cream
Add salt and pepper
1/2 tsp nutmeg
2 Tbsp chopped parsley
2 c cooked and diced chicken
Pour over noodles.
Sprinkle with parmesean
Bake 350 degrees for 20 minutes.

Serve with steamed broccoli with fresh lemon juice squeezed over the top.

Tortellini Soup

1 lb mild italian sausage, brown and drained
1 c chopped onion
2 cloves garlic, crushed
1/2 green pepper, chopped
1/2 c water
5 c beef broth
1/2 c white grape juice
1 c sliced carrots
2 c crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
8 oz tomato sauce
2 cups tortellini noodles
3 Tbsp chopped parsley
fresh grated parmsean to sprinkle on top

In the same pan you cooked the sausage in, saute onion, garlic and green pepper. Add all but tortellini, parsley and cheese. Bring to boil, reduce heat to simmer 30 minutes. Stir in tortellini and simmer 30 more minutes. Serve with cheese and parmesean.