PATCHWORK QUILT PASTA SALAD
This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.
Provided by Shirley Horton
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
- To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
- Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g
BLT PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
- Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 960, Fat 56 grams, SaturatedFat 20 grams, Cholesterol 125 milligrams, Sodium 2114 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 44 grams
GRANNY'S PATCHWORK QUILT CAKE
For the birthday quilter in your family, our Granny's Patchwork Quilt Cake uses sanding sugar to create quilt squares on a Betty Crocker™ Super Moist™ white sheet cake.
Provided by Heather Baird
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- On 13x9-inch cake board or platter, place cake upside-down. Cover surface of cake with 1 container of the frosting, using off-set spatula. Refrigerate cake 45 minutes or until frosting is firm.
- Apply second coat of frosting to cake, evening surface and filling any gaps that may be present at bottom edge of cake.
- Score top of cake with dull edge of large knife to make 12 squares. Decorate alternate squares with multicolored sanding sugar. Fill in remaining squares with clear sanding sugar.
- For flowers, cut each marshmallow in half using clean kitchen scissors. Dip green marshmallow halves into green sanding sugar; dip yellow marshmallow halves into yellow sanding sugar. The sugar will coat cut edges of marshmallows. Place dime-size dot of frosting in center of each white square on cake. Arrange 5 marshmallow "petals" into flower shape, sugared-side-up, on top of each frosting dot; press to adhere. Press yellow sugar pearl into center of each flower. Store cake loosely covered.
Nutrition Facts : ServingSize 1 Serving
PATCHWORK QUILT CAKE
This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Cream butter and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at at time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake. Before serving, top with berries in a patchwork quilt pattern.
Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
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