http://therecipecritic.com/2015/05/california-spaghetti-salad/
California Spaghetti Salad
AUTHOR: ALYSSA
PREP TIME: 15 MINS TOTAL TIME: 15 MINS
SERVES: 10-12
A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!
INGREDIENTS
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
INSTRUCTIONS
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
1. Preheat oven to 350°F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and 1/4 cup water. Cook 2 minutes or until sauce thickens.
2. In microwave or small saucepan, heat refried beans and stir in remaining 1/4 cup water to thin slightly.
3. Cut one tortilla in half and fit cut ends at either end of 9×13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.
Great way to get the whole family organized, along with some inspiration as well.
http://www.bhg.com/blogs/better-homes-and-gardens-style-blog/2014/01/10/small-space-command-center/
http://www.bettycrocker.com/recipes/fruity-flip-flops/90ca93a6-5ce2-4c17-8ff0-68db1a251794
Ingredients
3
tablespoons butter
1
bag (10 oz) miniature marshmallows
5
cups Cheerios™ cereal
3
rolls Betty Crocker™ Fruit Roll-Ups™ chewy fruit flavored snacks (any variety)
2
pouches Betty Crocker™ Fruit Gushers™ fruit flavored snacks (any variety)
Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ colored candy sprinkles
Directions
1 Spray bottom and sides of 13×9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.
2 Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.
3 Cut into 4 rows by 4 rows to make 16 rectangles. Shape rectangles into flip-flop shapes, making 8 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips—each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.
4 Lightly frost each flip-flop around cut sides; immediately press candy sprinkles on frosting. Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, attaching with small amount of frosting.
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