DUNKLEY'S FAMOUS MACARONI SALAD

Filed Under Salads
Ingredients
1 (16 oz.) package salad macaroni
1 cup celery, diced
1/2 cup red onion, diced
1 cup cheddar cheese, cubed
1 cup Mozarella cheese, cubed
1/2 cup Parmesan cheese, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6 oz) can large pitted black olives, halved
1 tablespoon garlic salt
1 to 2 tablespoons fresh minced garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 (3 oz) jar diced pimentos, drained
1 to 1 1/2 cups mayonnaise

Directions
Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, 7-9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let pasta dry out slightly.  Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Mozzarella, Parmesan, dill pickles, salami, and black olives. Mix the garlic salt, black pepper, cayenne pepper, and dry mustard together. Add spices to salad along with pimentos and minced garlic and stir to combine.  Refrigerate the mixture, loosely covered, for an hour or two.  Fold in 1 cup of mayonnaise to start.  Add up to a 1/2 cup more of mayonnaise if needed.  Refrigerate again until serving.

Let's Dish
Now that summer barbecue season is upon us, I thought it would be a good time to share this recipe.  I don't know who Dunkley is, but I have a hunch about why his pasta salad is so famous.  Because it's so good!  This is my go-to macaroni salad recipe.  When I want a classic pasta salad that's packed with lots of goodies and tons of flavor, I make this.  It's enough for a good-sized crowd, so it's great for summer potlucks and backyard parties.  You will be doing a fair bit of chopping and dicing, but it's all worth it in the end. 
 
Who Dished It Up First
Adapted from Food Network
 
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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Filed Under Desserts
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1 cup chocolate chips
Cheesecake Filling:
1 (8 oz.) package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang; spray with nonstick cooking spray. Set aside.  Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

While the crust is cooling, prepare the chocolate chip cookie dough. With an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, until just incorporated. Stir in the chocolate chips. Set aside.

In a large bowl, beat together the cream cheese and sugar with an electric mixer until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Sprinkle the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps.   Bake for about 30 minutes, until the top feels dry and firm. Move bars to a cooling rack and allow to cool completely. Lift the bars out by the overhang; cool and then slice into desired size. Serve cold or at room temperature.  Keep leftovers refrigerated.

Let's Dish
Two of the best desserts ever--chocolate chip cookies and cheesecake--in one yummy bar.  It's pure genius! My family raved about how good these were.  They all asked for seconds, although they were a bit too rich (in a good way) for me to have two servings back to back.  I may or may not have had my second helping for breakfast.

Who Dished It Up First
Adapted from My Baking Addiction.

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CHEWY PRETZEL BITES

Filed under Breads
Ingredients
Dough:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
2 1/4 teaspoons instant (or rapid rise) yeast
1 cup very warm water

Topping:
1/2 cup warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

Directions
In a large bowl or the bowl of an electric mixer, place the salt, sugar, yeast and 2 1/4 cups flour. Mix to just combine. Add the water and mix well, adding remaining flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. Lightly oil the dough and place it in a bowl, covered with plastic wrap.  Let it rise for 40-60 minutes.

Preheat your oven to 475 degrees.  Prepare two baking sheets by lining them with parchment paper or lightly greasing them.  Transfer the dough to a lightly greased work surface, and divide it into about four equal pieces. Roll each piece into a rope, about 1 inch in diameter.  Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Stir until the baking soda is dissolved.

Cut each strip of dough into pieces, 1 to 1 1/2 inches in long.  Dip each pretzel bite in the baking soda solution and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.  Bake one sheet at a time for 5-7 minutes or until the pretzels are golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. If desired, sprinkle with coarse salt.  Pretzels can be reheated in the oven or microwave on low heat.

Let's Dish
My kids think these are the best thing to ever happen around here.  And to be honest, so do I.  You could, of course, make regular pretzels with this dough, but the bites are much easier, and more fun!  They're great dipped in honey, mustard, or honey mustard.  You can also sprinkle them with cinnamon sugar instead of salt.  I've even replaced a third of the flour with whole wheat flour and gotten good results.  I feel better about eating so many when I do that.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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BACON PIEROGI BAKE

Filed under Main Dishes
Ingredients
1 (16 oz.) package frozen potato and cheddar pierogies
4-6 bacon slices, chopped
2 garlic cloves, minced
1 (8 oz.) package cream cheese
1/2 cup chicken broth
Salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup thinly diagonally sliced green onions
1 plum tomato, seeded and chopped

Directions
Preheat oven to 400 degrees. Arrange the frozen pierogies in a baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.  Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Season sauce with salt and pepper to taste. Pour the cream cheese mixture evenly over pierogies. Bake at 400 degrees for 15 minutes or until bubbly and thoroughly heated. Remove from oven, top with cheese, and bake for an additional 5 minutes or until cheese is melted. Top with reserved bacon, green onions, tomato, a sprinkling of black pepper, and some additional shredded cheese, if desired.

Let's Dish
I never even heard of pierogi until I met my Canadian husband in college.  I know, I was missing out! Up until now, I always boiled pierogi then fried them in some butter.  I think this recipe is the way I'll be serving pierogi from now on.  The whole family loved this, even my husband, who I thought might balk at me messing with the traditional peirogi cooking method.  I shouldn't have been worried.  How can you go wrong with potato filled pasta, bacon and cheese, all smothered in a creamy sauce?

Who Dished It Up First
Adapted from Cassie Craves.

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ASIAN SALAD

Filed under Salads
Ingredients
2 (3 oz.) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1 head napa cabbage, shredded
4-5 green onions, chopped
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1/2 cup chopped fresh cilantro
Mandarin oranges, for garnish

Directions
Preheat oven to 350 degrees.  Toss crushed ramen noodles, sesame seeds and almonds on a rimmed baking sheet.  Toast in oven for 8-10 minutes, stirring once, until golden; set aside.  In a small saucepan bring the vegetable oil, sugar, and vinegar to a boil for 1 minute.  Cool, then stir in soy sauce and sesame oil.  In a large bowl, combine shredded cabbage, green onions and cilantro.  Add dressing and toasted ramen, almonds and sesame seeds.  Toss well to combine and serve immediately.  Garnish with mandarin oranges, if desired.

Let's Dish
You may have come across a version of this salad before.  It's obviously not a real Asian dish, but it's really tasty and always a crowd pleaser.  I like to use a combination of cabbage and mixed greens.  I also serve the dressing on the side.  That way, if there are leftovers, they don't go soggy.  I also recommend adding the toasted items just before serving so they stay nice and crunchy.  This is a great summer salad to take long to a barbecue or potluck.

Who Dished It Up First
Adapted from allrecipes.com.

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SOPAIPILLA CHEESECAKE

Filed Under Desserts
Ingredients
2 (8 oz.) packages cream cheese, softened
2 (8 oz.) tubes refrigerated crescent dinner rolls (Pillsbury brand)
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon sugar

Directions
Preheat oven to 350 degrees. Grease a 9 x 13 baking. Unroll one package of refrigerated crescent rolls. Line the bottom of the pan and flatten, pinching seams together as you go. In a medium bowl, add together the cream cheese, sugar and vanilla. Beat well with an electric mixer until smooth. Spread cream cheese mixture over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour one stick of melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes. Allow to cool, eat at room temperature or serve chilled. Refrigerate any leftovers.

Let's Dish
I know, this isn't really anything like sopaipillas, or cheesecake, but put it all together and that's what it tastes like! And it is so very good.  I like it at room temperature (maybe even slightly warm) but the rest of my family preffers it chilled.  Just like traditional sopaipillas, it's even better with a little drizzle of honey. 

Who Dished It Up First
Adapted from Lick the Bowl Good.

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CINCO DE MAYO ROUND-UP

Wondering how to celebrate Cinco de Mayo.  Here are a few ideas.

Pineapple Green Chile Pork Tacos

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Dulce de Leche

Chicken Chilaquiles

Seven Layer Tortilla Pie

BUTTER CHICKEN

Filed under Main Dishes
Ingredients
4 boneless, skinless chicken breast halves, cut into bite size pieces
4 cloves garlic, minced
1 teaspoon salt
1/2  teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 whole lime, juiced
1 medium onion, diced
1/4 cup butter
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 pint heavy cream
1/4 cup chopped cilantro

Directions
Combine the garlic, salt, pepper, spices and lime juice.  Pour over chicken in a shallow container or Ziploc bag and marinate for at least two hours.  Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the cream and cilantro and simmer for an additional 5 minutes, until sauce is thickened slightly.  Serve over rice.

Let's Dish
I try a lot of new recipes, so I rarely make anything twice in the span of two weeks.  I've made this twice in two weeks.  It's going to become a regular meal around here.  I love Indian food, but my husband isn't a fan of curry.  This dish is a great compromise for us.  It's got an Indian flare without the curry.  He likes it too!

Who Dished It Up First
Adapted from Candy Girl.

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