Jello Cookies

Today my sweet baby actually turns 2.  We had her party over the weekend but today the Hubs and I are going to take her out to dinner (no one get excited, I know she's only 2 - we're talking McDonald's or Chick-Fil-A) where she can have her all time favorite of chicken nuggets and then run around on the playground for awhile.

Since I made the Jello Cupcakes for the party, I decided I would do something small for dessert tonight and decided I would stick with the Jello theme.

JELLO COOKIES

INGREDIENTS:
3 & 1/2 cups all purpose flour
1 teaspoon baking powder
1 & 1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla
3 packages (3 ounces) Jello Gelatin - any flavor


DIRECTIONS:
Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.

In a large bowl, beat the butter until it is creamy.  Add the sugar and beat until combined - should be kinda fluffy.  Beat in the egg and vanilla just until moistened.  Add the baking powder and then beat in the flour 1 cup at a time until a soft dough forms.  Separate the dough into 3 portions.

On a floured surface, sprinkle 2 tablespoons of one of the jello flavors into one portion of the dough.  Knead your dough until the Jello is combined - I added 1 tablespoon at a time of the Jello.  Pour remaining Jello into a small bowl. 

Shape the dough into 1/2 tablespoon size balls.  Coat the balls in the remaining Jello powder.  Place on your cookie sheet and then flatten with the bottom of a bowl. 

Bake for 8-10 minutes.  Let cool on the pan for 2 minutes then remove to a wire rack to cool completely.  Repeat the steps with the remaining dough and Jello packages.


NOTES:
*This recipe made 3-4 dozen cookies.
*The Jello flavors I used were Strawberry, Berry Blue & Passion Fruit - I did not add any food coloring to any of the dough

RECIPE INSPIRED BY: I {heart} Naptime

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Couponing & Cooking, Skip To My Lou, Simple Living With Diane Balch



Princess P Turns 2

Who needs a fork when you have fingers!?!

We celebrated Princess P's 2nd birthday this past weekend with a small party with friends and family.  We did a balloon theme and rented a bounce house for all of the kids to stay entertained.  BEST IDEA EVER!!  We had to practically force the kids to come inside for the cupcakes!!

Other than the birthday girl passing out halfway through the party, it was a hit!

SORRY THIS ISN'T THE BEST PICTURE -

I REALIZED AFTER THE FACT I NEVER TOOK ONE OF THE CUPCAKES :(

JELLO CUPCAKES WITH JELLO BUTTER CREAM ICING

INGREDIENTS FOR CAKE:
1 box white cake mix
3 large eggs
1/2 cup butter, melted
1 cup milk
1 box (3 ounces) Jello Gelatin - any flavor - reserve 1 tablespoon for icing

INGREDIENTS FOR ICING:
1/2 cup butter flavored vegetable shortening
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
2 tablespoons milk
1 tablespoon Jello Gelatin - reserved from box used in cake
food coloring to match Jello flavor/color


DIRECTIONS:
Heat oven to 350 degrees. Place paper baking cups in a regular size muffin tin.

In a large bowl, combine your butter, milk and eggs for the cake.  Lightly beat the eggs.  Add the dry cake mix and stir just until combined.  Then add the box of Jello reserving 1 tablespoon for the icing.  Stir until just combined.  With a mixer, beat the batter on medium for about 2 minutes.  Divide the batter evenly among the muffin cups, filling about 2/3 of the way full.

Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.  Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

While the cupcakes are cooling, make your icing - in a large bowl, beat shortening and butter until smooth.  Add in the vanilla and beat again.  Add the sugar, one cup at a time, making sure everything is combined completely.  Once you've added all of the sugar, add the milk.  Then add the reserved 1 tablespoon of Jello*.  Continue beating the icing on low until everything is combined and smooth.  Add in the food coloring a drop or two at a time until you reach your desired color*.


NOTES:
*Adding the 1 tablespoon of Jello will not change the flavor of the icing very much, it just gives it a slight hint of the flavor - you could always add more but we thought it was a nice complement to the flavor in the cupcakes.  Also, depending on the flavors you pick, the Jello may not really change the color at all - I used Grape as one of my flavors and you could barely tell anything was added to the icing so we ended up using alot of purple food coloring.
*I used the Neon Gel food colorings - I highly recommend depending on what food colorings you use to taste test your icing as you add the coloring - sometimes the coloring can start to alter the flavor of the icing - we've all had that not so yummy bright red icing!


CUPCAKE RECIPE INSPIRED BY: Betty Crocker
ICING RECIPE INSPIRED BY: Chocolate, Chocolate & More

PRINTER FRIENDLY VERSION

Flashback: Princess P Turns 1

Princess P - 1 year old

My not a baby baby turns 2 this week!!  Where has the past year gone??  We had her birthday party this past weekend and I'm going to share all the recipes and fun we had this week but I thought I would take a minute and go back in time a year.

Last year for her 1st birthday we did just a small party with the family.  The Hubs made the decision we would do a princess theme for her 1st so I made a pink princess cake.

STRAWBERRY CHOCOLATE CAKE W/ CUPCAKE SMASH CAKE

INGREDIENTS:
1 package strawberry cake mix
water, oil & eggs called for on cake mix
1 container strawberry icing
1 container chocolate icing
princess stencil (or stencil of choice)
Wilton Decorating Gel - I used Violet

DIRECTIONS:

1. Prepare cake batter according to package directions using 2 8-inch rounds. Don't pour the batter in the pans yet.

2. Fill one individual cupcake tin 3/4 of the way with batter.

3. Pour the rest of the batter evenly between the two rounds.

4. Bake the cupcake in a muffin tin and the two rounds according to package directions. Let cool. I put everything in at the same time and just pulled the muffin tin out after about 10-15 minutes and let the rounds finish cooking.

5. Once the rounds are cooled, level each cake.

6. Spread the chocolate frosting on top of one of the cakes. Use as much or as little frosting as you would like. I used almost the whole container and it was almost too much - it almost overpowered the strawberry.

7. Place the other layer on top of the frosting and let it set in the fridge for about 20 minutes.

8. Use the strawberry frosting to frost the cupcake and the top and sides of the cake. Let the icing set in the fridge again for about 20 more minutes.

9. Place the stencil on top of the cake. Trace the stencil using a toothpick. Allow room around the stencil to place the cupcake on top of the cake.

10. Use the decorating gel to color in the stencil markings to make your words or pictures.

11. Once you have completed your decorations, place the cupcake on top of the frosting using a little bit of the decorating gel as 'glue'.

12. Put the cake back into the fridge so the decorating gel can set.

The Hubs & Me

Princess P checking out her new toys with her cousins

Uncle Wes gave her extra icing!

Bath Time in Aunt Dawn's sink!

My Weekly Menu

MONDAY:
Memorial Day - With Family

TUESDAY:
Buffalo Chicken Pasta Salad

WEDNESDAY:
Creamy Italian Pasta Salad

THURSDAY:
Princess P's 2nd Birthday - Dinner Out

FRIDAY:
Slow-Cooked Ranch Pork Chops
Ranch Corn Salad


THIS MENU PROUDLY LINKED TO: OrgJunkie

Cinnamon Butter Snickerdoodles

INGREDIENTS
1 package sugar cookie mix
1/2 cup Country Crock Cinnamon Butter, softened
1 egg, lightly beaten
1/4 cup sugar
2 teaspoons ground cinnamon

INSTRUCTIONS
1. Heat oven to 375 degrees.  Line your cookie sheet with parchment paper.
2. In a large bowl, mix together the cookie mix, cinnamon butter and egg until a soft dough forms.
3. In a small bowl, mix together the cinnamon and sugar.
4. Shape the cookie dough into tablespoon size balls.
5. Coat the balls in the cinnamon sugar mixture.
6. Bake the cookies for 7 - 10 minutes or until edges are just starting to turn golden.
7. Cool for about a minute on the pan and then remove to a wire rack to cool completely.

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Crazy For Crust, Mrs. Fox's Sweets



Banana Breakfast Squares

INGREDIENTS
1 & 1/2 cups quick cook oats
1/4 cup packed brown sugar
1 teaspoon baking powder
sprinkle of salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk
1 egg, lightly beaten
2 bananas, mashed
1/4 cup creamy peanut butter
1 tablespoon coconut oil


INSTRUCTIONS
1. Preheat oven to 350 degrees.  Lightly grease an 8x8 pan.
2. In a large bowl, mix together the oats, brown sugar, baking powder, salt and cinnamon.
3. Add in the vanilla extract, almond extract, milk and egg.
4. Add in the bananas, peanut butter and coconut oil.  Mix until the ingredients are well combined.
5. Allow to sit 5 minutes for the oats to become hydrated.
6. Pour the mixture into the prepared pan.
7. Bake for 20 minutes.
8. Allow to cool and then cut into squares.


NOTES
*This has been a favorite for Princess P!  I think she went through that whole tray of squares in just a couple of days!!



RECIPE INSPIRED BY: Gingerbread Bagels

PRINTER FRIENDLY VERSION

Lemon Chicken Stir-Fry

INGREDIENTS
1 pound chicken tenderloins, trimmed and cut into 1-inch pieces
1 zucchini, sliced
6 ounces baby carrots (2 snack size bags), cut in half
1 bunch green onions, chopped
1 cup chicken broth
1/4 cup + 2 tablespoons soy sauce
4 teaspoons cornstarch
1 lemon
oil for stir-frying


RECIPE STEPS
1. Grate a teaspoon of lemon zest and set aside. 
2. Whisk together the juice from the lemon, chicken broth, soy sauce and cornstarch in a small bowl.
3. Heat about a tablespoon of oil in a large skillet over medium-high heat.
4. Add the chicken and cook, stirring occasionally, until just cooked through - around 5 minutes.  Remove the chicken from the skillet and place on a plate.
5. Add the carrots and zucchini to the skillet and cook until the vegetables are crisp-tender.
6. Whisk the broth mixture again and then add it to the pan and cook, stirring, until thickened.
7. Add the green onions and the chicken back to the skillet and cook until heated through. 

Serve over rice or noodles


RECIPE INSPIRED BY: WebMD

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Couponing & Cooking, Flour Me With Love, A Southern Fairytale, Simple Living with Diane Balch, Mom Trends


Asian Mustard Chicken Thighs

INGREDIENTS
4 bone-in chicken thighs
1/2 cup Dijon mustard
1/2 cup soy sauce
2 tablespoons extra virgin olive oil
5 cloves garlic, minced


INSTRUCTIONS
1. In a large bowl with lid, combine the mustard, soy sauce, olive oil and garlic.
2. Add the chicken and toss to coat.
3. Cover and allow the chicken to marinate in the refrigerator for 4-5 hours.
4. Preheat the oven to 350 degrees.
5. Place chicken on a baking dish lined with aluminum foil.  Discard marinade.
6. Bake the chicken for 45-55 minutes or until the chicken is no longer pink and the juices run clear.


NOTES
*I do not take credit for the original idea of this recipe - I just can not find where I got the inspiration from...

PRINTER FRIENDLY VERSION

A Thumbprint Twist

INGREDIENTS
1 package sugar cookie mix
1/2 cup butter, softened
1 egg
1 bag Hershey Hugs


INSTRUCTIONS
1. Preheat your oven to 350 degrees. Grease a mini-muffin tin.
2. In a medium bowl, mix together the cookie mix, butter and egg.
3. Scoop the cookie dough into the mini muffin tin filling about 3/4 of the way full
4. Bake 7-10 minutes or until the edges are starting to golden - mine took 8 minutes, the middle of the cookies were just barely done.
5. While the cookies are baking, unwrap the Hershey Hugs - I was able to make 31 cookies - you need one hug per cookie.
6. Once the cookies have finished baking, immediately push the Hugs into the center of the cookie - I put mine in upside down so the flat part of the Hug was at the top of the cookie.
7. Let the cookies cool for 2 minutes in the pan and then remove them to a wire rack to cool completely - its easiest to use a spoon to scoop the cookies out of the pan.
8. Store the cookies loosely covered.

NOTES
*You have to try one of the cookies while they are still warm - the Hug will have melted from the heat of the cookie and they are scrumptious! 
*I normally make these cookies with the combination of Peanut Butter Cookie with a Peanut Butter Cup but the Hubs is allergic to peanuts.  If you <3 peanut butter you should try these cookies - prepare following the same instructions

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Flour Me With Love

Peanut Butter White Chocolate Chip Pancakes

INGREDIENTS
1/3 cup peanut butter, melted
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
2/3 cup milk
1 egg
1 package (5.5 ounces) baking mix
1/2 cup white chocolate chips


INSTRUCTIONS
1. Heat a greased skillet over medium-high heat.
2. In a large bowl, combine all of your ingredients until well blended.
3. Spoon batter by 1/4 cupfuls onto hot skillet.
4. Cook until the edges are dry.
5. Flip and cook until browned.

To Freeze
Cool pancakes completely. Separate pancakes with wax paper. Place in a gallon size freezer bag.
To Serve Frozen
Heat pancakes in toaster

PRINTER FRIENDLY VERSION

Vegetable Stir-Fry

INGREDIENTS
1 bag (12 ounces) frozen stir-fry vegetables
1 bunch asparagus
1/4 cup + 2 tablespoons soy sauce
6 cloves garlic, minced
2 tablespoons brown sugar
1 rounded tablespoon peanut butter
oil for stir-frying
rice, cooked


INSTRUCTIONS
1. In a small bowl, mix together the soy sauce, garlic, brown sugar and peanut butter.  Set aside.
2. Bring a large pot of water to boil and flash boil the vegetables for 1-2 minutes. Remove from the water and drain.
3. Heat the oil in a skillet over medium-high heat.  Add the vegetables and stir-fry until crisp-tender.
4. Add the soy sauce dressing mixture to the skillet and toss to coat the vegetables.  Heat the dressing just long enough for the peanut butter to completely melt.
5. Serve over the cooked rice.


NOTES
*This stir-fry was decent but not one of our favorites.  It probably will become a recipe that I make as a 'fall-back pantry' recipe - simply because I already have everything on hand.




RECIPE INSPIRED BY: AllRecipes

PRINTER FRIENDLY VERSION

Mother's Day Gifts

This year for Mother's Day, thanks entirely to Pinterest, I decided to get all crafty and make the moms in our lives a present.  Handmade presents are way more loved right?? ;)

Some would think I would have learned after last years Honey Almond Sugar Scrub I decided to make...

24 hours later...

Yeah, I'm willing to bet if you went to every mom's house, those pretty little jars would still be full :)



Well this year I decided I would try my hand at jewelry making.  I found this great tutorial on a DIY Momma Bird Necklace.  They are beautiful and I thought they would be the perfect gift for Mother's Day! 

Y'all after the first one I wanted to give up on the damn things! 

But no, I kept going...  And I have to admit I'm pretty OK with how they ended up turning out.  I don't think they really look like a nest but I think they are a pretty neat little piece of jewelry.  I did glass beads for each of the moms based on the grand kids rather than the actual children. 

I wish I could provide a nice tutorial of how I did each one but yeah, I had a hard enough time trying to remember how I did it between each necklace!  I think on one of them I started over at least 5 times before I finally liked how it was looking!

Sorry the pictures aren't great!!

The tutorial on the Honey Almond Sugar Scrub can be found here.

The tutorial on the DIY Momma Bird Necklace can be found here.

My Weekly Menu

MONDAY
Popcorn Chicken
French Fries

TUESDAY
BBQ Ranch Pasta Salad

WEDNESDAY
Balsamic Bruschetta Chicken
Pasta

THURSDAY
Pineapple Lemon Chicken
Rice

FRIDAY
Slow-cooked Ranch Pork Chops
Ranch Corn Salad

SATURDAY
Date Night

SUNDAY
FFY


THIS POST PROUDLY LINKED TO: OrgJunkie

Marble Brownies

INGREDIENTS
1 box brownie mix
1/3 cup melted butter
3 eggs
1/4 cup water
1 package (8 ounce) cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
1 cup semisweet mini chocolate chips


INSTRUCTIONS
1. Preheat your oven to 350 degrees.
2. Grease your muffin tin or use paper cupcake baking cups - to make these as actual brownies, grease the bottom of a 9x13 pan.
3. In a medium bowl, stir together the brownie mix, butter, water and 2 eggs until well blended.
4. Fold in the chocolate chips.
5. Fill the cupcake liners 3/4 of the way full.
6. In a small bowl, beat the cream cheese with a mixer until smooth.
7. Slowly mix in the sugar to the cream cheese.
8. Beat in the vanilla and remaining egg until just blended - the mixture will probably seem runny
9. Spoon small amounts of the cream cheese mixture over the center of each brownie. 
10. Cut through the batter using a knife - I made circles from the middle to the outside of the cupcake.  *Optional - sprinkle a few additional chocolate chips on top of the brownies.
11. Bake 15-20 minutes or until a toothpick inserted towards the outside of the brownie comes out clean - the cream cheese should be just starting to turn golden brown.
12. Allow the brownies to cool for 2 minutes in the muffin tin then remove to a wire rack to cool completely.
13. Store covered in the refrigerator.

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Flour Me With Love, Skip To My Lou, Crazy For Crust, Mrs. Fox's Sweets, Couponing & Cooking, All The Small Stuff, What's Cooking, Love, Real Housewives of Riverton, Not Your Ordinary Recipes, Diana Rambles, Alli 'N Sons, Pamela's Heavenly Treats

Chocolate Banana Oatmeal Cake

INGREDIENTS
1/2 banana, mashed
3 tablespoons quick cook oats
1 tablespoon brown sugar
dash ground cinnamon
1/2 tablespoon coconut oil
1/2 tablespoon cocoa powder
cooking spray
peanut butter (optional)


INSTRUCTIONS
1. Lightly spray a microwave safe bowl with cooking spray.
2. In a separate small bowl, mix together the banana, oats, brown sugar, cinnamon, coconut oil & cocoa.
3. Transfer the mixture to the sprayed bowl and microwave on high for 90 seconds.  Remove from microwave and let cool 2 minutes.
4. Transfer to a plate - it should just slide right out of the bowl if you let it sit for a couple of minutes - this allows it to continue to firm up.
5. Top with peanut butter.


NOTES
*This was a big hit with Princess P!!


RECIPE INSPIRED BY: Averie Cooks

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Yummy Inspirations

Creamy Chipotle Sauce

INGREDIENTS
1 cup mayonnaise
1 cup cilantro, roughly chopped
juice from 1 small lime
3 teaspoons honey
2 cloves garlic, minced
1 chipotle pepper from a can of chipotle peppers in adobe sauce


INSTRUCTIONS
1. Combine all ingredients in a food processor.
2. Pulse until smooth.


NOTES
*I served this as a sauce on the Garlic Tequila Chicken Fajitas
* Using only 1 pepper gave this just a nice smoky flavor - it wasn't spicy at all.  I would definitely make this again as a sauce for fajitas or tacos!


RECIPE INSPIRED BY: Rachael Ray

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Eat At Home

Garlic Tequila Chicken Fajitas

INGREDIENTS
1/2 cup tequila
8 cloves garlic, minced
juice from 1 small lime
small handful cilantro, roughly chopped ~ about 2 tablespoons
3 large chicken breasts
1 large onion, sliced
2 bell peppers, seeded and sliced
oil for sauteing


INSTRUCTIONS
1. In a small bowl, combine the tequila, garlic, lime juice and cilantro.
2. Place the chicken in a gallon size Ziploc bag or Tupperware dish with lid.  Pour the tequila mixture over the chicken and toss to coat.
3. Place in the refrigerator and let marinate 6-7 hours.  I ended up pulling the chicken out and slicing it into strips after about 6 hours and then placing back into the marinade for another hour - the hubs got caught up at work late so I had to hold off on making dinner :)
4. In a large skillet, heat oil over medium high heat.
5. Add the chicken - discard marinade - and cook until completely white on the outside.
6. Add in the onion and peppers and saute until the chicken is no longer pink and onions & peppers are tender.

Serve with warm tortillas and toppings of your choice!


NOTES
*I served this with the Creamy Chipotle Sauce as a dressing for the fajitas

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Flour Me With Love, Skip To My Lou, All The Small Stuff, Blessed With Grace, 33 Shades Of Green, Gooseberry Patch, Eat At Home

My Weekly Menu

MONDAY
Zucchini Parmesan
Angel Hair Pasta


TUESDAY
Bacon Wrapped Chicken & Green Beans


WEDNESDAY
Spanish Chicken w/ Potatoes & Carrots


THURSDAY
Slow-Cooked Pulled Chicken Sandwiches
French Fries


FRIDAY
Leftovers


SATURDAY
Date Night


SUNDAY
With the Family for Mama's Day!



THIS POST PROUDLY LINKED TO: OrgJunkie



Follow my blog with Bloglovin

Spring Surprise Cookies

INGREDIENTS
1 package sugar cookie mix
1 stick butter, softened
1 egg
24 Mini Cadbury Creme or Caramel Creme Eggs


INSTRUCTIONS
1. Preheat your oven to 350 degrees. Grease your mini muffin tin.
2. In a medium bowl, mix together the cookie mix, butter and egg until a soft dough forms.
3. Scoop out a tablespoon size ball of dough and press a mini Cadbury egg into the center.
4. Fold the dough around the egg and place in the mini muffin tin. Repeat with remaining dough and eggs.
5. Cover the tops of the eggs with any remaining dough.
6. Bake for 7-9 minutes or until the edges of the cookie start to turn golden brown.
7. Let the cookies cool for a minute in the muffin tin and then remove to a wire rack to cool completely.

*Optional - You can ice to cookies to make them resemble mini cupcakes - I used Betty Crocker Spring Party Chip Icing. 

PRINTER FRIENDLY VERSION

Apple Oatmeal Muffins - Freezer Friendly

INGREDIENTS
1/3 cup butter, melted
2 eggs
1 cup brown sugar
1 & 1/2 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1 teaspoon baking cocoa
sprinkle of salt
1 & 1/4 cup milk
3 cups quick cook oats
3 small apples, diced


INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease a muffin tin or line with cupcake liners.
2. Beat together butter, eggs and brown sugar.
3. Mix in the baking powder,  almond extract, cinnamon, cocoa and salt.
4. Stir in the milk and oats.
5. Fold in the apples.
6. Scoop evenly into the muffin cups.
7. Bake 30-40 minutes or until muffins are set.
8. Cool & enjoy


TO FREEZE
Once completely cool, freeze in gallon size Ziploc bags
TO SERVE FROZEN
Thaw overnight in the refrigerator. Warm in the microwave for 30-45 seconds.


~Recipe inspired by Money Saving Mom & Sugar-Free Mom

PRINTER FRIENDLY VERSION

Italian Onion Ciabatta

INGREDIENTS
1/2 loaf of ciabatta bread, sliced horizontally
3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 medium sweet onion, thinly sliced & separated into rings
1/2 cup shredded Parmesan cheese


INSTRUCTIONS
1. Heat oven to 400 degrees.  Line a cookie sheet with aluminum foil.
2. Mix together the melted butter and garlic, brush over the bread.
3. Sprinkle the Italian seasoning on top of the bread.
4. Arrange the onion slices evenly on top of the bread.
5. Cover with the cheese.
6. Bake 5-10 minutes or until the cheese has melted and just begins to brown.


NOTES
*I served this with the Italian Parmesan Chicken and Italian Parmesan Pasta

PRINTER FRIENDLY VERSION

Italian Parmesan Pasta

INGREDIENTS
1/2 pound linguine pasta, cooked according to package directions and cooled to room temperature
1 can (14.5 ounces) fire roasted tomatoes, drained
1 cup Italian dressing
1/3 cup finely shredded Parmesan cheese


INSTRUCTIONS
1. In a large bowl, combine all ingredients until pasta is well coated.
2. Refrigerate until ready to serve.


NOTES
*I served this with the Italian Parmesan Chicken and Italian Onion Ciabatta

PRINTER FRIENDLY VERSION