Big Game Pasta Salad

 Michigan’s playing this week in the Big Ten Championship game.

This is perfect for your game watching party, a holiday get together or anytime

4 qt. water
1 package pasta shells (16 oz)
1/2 c. each: chopped bell pepper, chopped onions, chopped celery 
1/ 2 - 3/4 c.  mayo (to taste) 
1/8 c. cocktail olives (sliced)
1/4 tsp. each: black pepper, salt, granulated garlic


Bring water to boil in a pot, add some of the salt, and carefully add pasta.

Cook pasta according to directions on package.

While pasta is cooking, peel, rinse, chop onions.

When pasta is done, carefully drain water from pasta and rinse pasta with cold water through strainer if desired.

Rinse, seed, chop peppers.

Rinse, cut ends from, chop celery.

Chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients and mayo.

Toss well to coat.

Place in refrigerator to chill until ready to serve.

Serves 4 - 6.

Turkey Quesadillas

 This is perfect for holiday leftovers or anytime.. 

8 flour tortillas
1 - 1 1/2 c. each: chopped cooked turkey, shredded cheese
1/4 tsp. each: salt, pepper
1/3 - 1/2 c. each: chopped onions, chopped peppers.
2 - 4 T. olive oil
1/2 - 1 tsp. each: Worcestershire sauce, fresh lime juice
1 clove garlic crushed, chopped

nonstick cooking spray 

Peel, crush, chop garlic

In a bowl combine turkey, lime juice, Worcestershire sauce, salt, pepper, garlic. 

Mix to coat chicken, let set for a few minutes to marinate.

Peel, rinse, chop onions. 

Seed, rinse and chop peppers.

Put oil into a measuring cup.

To assemble: 

Preheat skillet to medium high heat, lower heat to and spray non stick spray.

Place a tortilla on skillet.

Use a pastry brush, brush both sides of tortilla with oil. 

Arrange turkey on tortillas, top with onion and garlic. 

Sprinkle 1 - 2 oz. of cheese over turkey and veggies. 

Brush another tortilla on both sides with oil and place over tortilla. 

Cook quesadilla on 1 side for 3 min. 

Flip quesadilla on other side and cook for 3 min. more or until done. 

Repeat cooking process with remaining tortillas.

Serves 4.

Simply Squash

This is perfect for fall, as a Thanksgiving side dish or anytime.

I used acorn squash, but this is good with butternut squash too.

1 squash, cut in half

2 T. butter 

1 T. pure maple syrup 

1/4 tsp. each:  pepper, salt

1/2 tsp. ground cinnamon (optional)

Preheat oven to 350’ F.

Cut squash in half lengthwise, scoop out seeds and place into a oven safe baking pan.

Top squash with butter pieces, drizzle maple syrup over squash with a clean spoon.

With a clean spoon, sprinkle salt, pepper and cinnamon over squash.

Bake baking pan in oven and cook squash for 20 - 30 min. or until done.

Serves 4.

Bulldog Gravy

This recipe is dedicated to my Aunt Jean. 

This week would’ve been her 91st birthday.

This was one of her favorites.

The gravy’s perfect for the holidays, a fall meal or anytime.

2 - 3 T. meat drippings

1 - 1 1/2 c. each: water, milk

1/4 - 1/2 tsp. each: salt, pepper

1/4 - 1/3 c. flour

Heat skillet to medium high heat, lower heat to medium.

Put in meat drippings, add flour to pan, stir for 1 min. or desired color.

Slowly add liquids, stirring constantly.

Add salt, pepper and continue to stir constantly until thickened.

Game Day Ribs

The Lions are once again playing in prime time this week.

These ribs are perfect for watching the Lions,  game day, the playoffs, company or anytime.

 Enjoy and Go Lions!

1 large pkg. rib ends

1/2 tsp. each: salt, pepper

1 T.  granulated garlic

2 - 3 c. prepared barbecue sauce.

non stick cooking spray 

Preheat oven to 350’ F.

Spray baking pan with non stick spray. 

Place ribs in a deep baking pan. 

Season ribs on both sides with salt, pepper, garlic. 

Cover ribs with aluminum foil, place baking pan in oven. Cook ribs for 1 hr.

After 1 hr. remove ribs from oven, reomve foil and slather ribs on 1 side with barbecue sauce. 

Place ribs back in oven uncovered and bake for additional 30 - 40 min. or until done.

Serves 4 - 6.

Catalina Dressing

  This is perfect on a salad or a dip.

1/2 c. olive oil

1/4 tsp. each: salt, pepper, paprika

1/2 - 1 tsp. red wine vinegar

1 - 2 T. ketchup 

In a clean bowl combine ingredients. 

With a clean fork, whisk ingredients for 10 - 20 sec. or until blended.

Serves 4.

Cracker Jack & Jill

The AL and NL  baseball championship series starts this week. 

Go Diamondbacks!

This is great for a game day get together, a Halloween party, movie night or anytime.

Enjoy!

5 - 6 qt. pre popped popcorn

2 c. brown sugar packed

1/2 c. white corn syrup 

1 c. each: butter, roasted shelled peanuts

1 tsp. each: salt, baking soda, vanilla extract 

Preheat oven to 250’ F.

Pop popcorn,  place popcorn,  peanuts in a roasting pan, set aside.

Heat pot over medium heat. 

Add brown sugar, butter and corn syrup to pan. 

Bring pan to a boil for 5 min., make sure to stir.

Remove from heat: add salt, vanilla and baking soda.

Pour mixture over the popcorn and peanuts, stir to coat well.

 Place roasting pan in oven, bake for 40 min or until done, stir a few times.

When finished cooking, remove popcorn and peanuts mixture carefully from oven, place on counter to cool. 

Serves 10.