Sun-Dried Tomato Pasta Salad

This week Gayle asked us to share our favorite recipes for The Grocery Cart Challenge: Recipe Swap, so here's one of mine. :)

Ingredients

8 ounces rotini pasta

1 cup chopped sun dried tomatoes (plumped first by soaking in warm water, then drained)

1 green pepper-chopped

1 red pepper-chopped

1 can sliced black olives

1 small red onion-chopped

1 bottle Ken's Steak House Lite Sun-Dried Tomato salad dressing

1/2 cup parmesan cheese

Directions

Cook pasta according to directions, about 8 minutes, stirring occasionally. While pasta is cooking, chop sun-dried tomatoes, peppers and onion into very small pieces. Mix with drained olives. Drain Rotini and rinse with cold water for about 3 minutes.

Mix pasta with tomatoes, peppers, onion and olives. Put in the refrigerator for about 1/2 an hour. Add salad dressing and mix well. Add Parmesan cheese and mix well. Serve immediately.

The Grocery Cart Challenge Recipe Swap

This week Gayle over at the Grocery Cart Challenge is looking for our favorite potluck recipes. This is my contribution, and my all time favorite dish to bring along...

Hashbrown Potato Casserole

1 bag 32 oz. frozen shredded hash browns (completely thawed)
2 cups shredded sharp cheddar cheese
2 cups sour cream
1 can cream of mushroom soup
1 cup finely chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
1 stick butter
1-2 cups crushed corn flakes

Melt 1/2 stick of butter and pour into 9x13 casserole dish.
In a large bowl mix shredded cheese, soup, sour cream, onion, salt and pepper. Mix well. Fold in hash brown potatoes. Pour mixture into 9 x 13 dish.
Melt 1/2 stick butter, and mix with crushed cornflakes. Sprinkle over the top of casserole.
Bake at 350 degrees for 50 minutes or until golden brown.

The Grocery Cart Challenge Recipe Swap

Gayle at The Grocery Cart Challenge is hosting a recipe swap, and this week she's looking for frugal dinner ideas for those times when you’re out of supplies, and need one more dinner before grocery shopping day. Here's my contribution…

4 Can Black Bean Chili
Quick, simple, frugal and really yummy! :)

Ingriedients:
1 can black beans, rinsed and drained
1 can rotel
1 can of Mexican corn (or regular corn)
1 can beef broth
½ tsp. cumin
½ tsp. garlic powder

Don’t drain the rotel or the corn. Heat all together on stove top. Serve in bowls with a scoop of sour cream on top or with shredded cheese. This goes well with tortillas, rice, cornbread or biscuits.