BLT Pasta Salad

Ingredients

12 ounce corkscrew shaped pasta

1/2 cup milk

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks

1 tablespoon chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)

1/4 cup sour cream

4 tablespoons chopped chives

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature. Enjoy!

Pecan Pie

3 eggs, slightly beaten

1 cup Karo syrup

1 cup brown sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1 1/2 cups pecans

1 unbaked pie crust

In a large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 for 50 to 55 minutes.

Coconut Cream Pie

3/4 cup sugar

1/4 cup cornstarch

1 cup evaporated milk

1 cup hot water

3 egg, separated

1/2 stick butter

1 cup coconut

1 tsp. vanilla

Mix all dry ingredients first, then add a little of the evaporated milk to wet the dry ingredients. Add 3 egg yolks and beat good. Add remainder of the evaporated milk and hot water. Cook over medium heat stirring constantly. When thickened, remove from heat stir in butter, coconut and vanilla. Pour into cooked pie shell. Cool and top with cool whip.

Chocolate Cream Pie

1 1/4 cups Sugar

1/4 cup Cornstarch

1 cup Evaporated Milk

1 cup Hot Water

3 eggs, Yolks only

1/2 stick Butter

2 ounces (melted) unsweetened chocolate

1 teaspoon vanilla

Mix all dry ingredients first, then add a little of the evaporated milk to wet dry ingredients. Add 3 egg yolks and beat good. Add remainder of cream and hot water. Cook over medium heat stirring constantly. When thickened, remove from heat add butter, melted chocolate and vanilla. Pour into cooked pie shell. Cool and top with cool whip.

Pumpkin Bread

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Homemade Caramel Popcorn

Cooking spray

3 quart popped popcorn (12 cups) you can use microwave popcorn

1 cup packed brown sugar

1/2 cup light corn syrup

1 stick butter

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon baking soda

Here's what you do:

Spray a large shallow roasting pan with cooking spray. Combine popcorn in pan and place in 250 degree oven while you prepare your glaze.

In a heavy 2 quart sauce pan mix brown sugar, corn syrup, butter, and salt. Stir constantly and bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove sauce pan from heat, stir in vanilla and baking soda. Pour the syrup over the popcorn making sure to coat each piece. The caramel hardens pretty fast, so make sure to move quickly as pour and mix!

Bake at 250 degree oven for 60 minutes, stirring every 15 minutes. Remove from oven, let cool, and break popcorn apart.

This stuff is delicious and melt-in-your-mouth, sweet and crunchy! Enjoy

Creamy Italian Spaghetti and Meatballs

1 medium onion, divided

1 1/2 pounds lean ground beef

1/4 cup grated Parmesan Cheese

3 tablespoons dry bread crumbs

2 teaspoons Italian herb seasonings

1 tablespoon minced garlic

1 large egg

1 (24-ounce) jar spaghetti sauce

1 (8-ounce) package cream cheese

1 (16-ounce) box spaghetti, cooked and kept warm

1. Preheat oven to 375. Line a cookie sheet with foil. Mince enough onion to measure 1/4 cup; place in a large bowl. Chop remaining onion; set aside.

2. In bowl with minced onion, place ground beef, Parmesan cheese, bread crumbs, 1 teaspoon Italian seasonings, 2 teaspoons garlic, and egg; gently combine. Shape mixture into 14 (1 1/2-inch) balls. Place meatballs on cookie sheet, and bake for 20 minutes.

3. While meatballs bake, heat a large skillet over medium heat. Spray skillet with nonstick cooking spray, and add chopped onion, remaining 1 teaspoon Italian seasoning, and remaining 1 teaspoon garlic; cook for 10 minutes or until tender. Add spaghetti sauce and cream cheese, and cook for 7 minutes, stirring until cream cheese melts and mixture is well combined.

4. Reduce heat to low. Add meatballs to sauce mixture; simmer for 10 minutes. Serve over cooked spaghetti.