Amy and Doug are coming over to spend the afternoon. Ting and Tony are hanging out with no plans for the day. Mom is in a great mood. The suns is shining. A perfect Sunday!
Tingting and Tony had individual French Toast Casseroles when they stayed at the B&B on their wedding night. She asked me to show her how to make them so that she can make them and put them in the freezer when she and Tony move into their new place. That way she can just warm them up when they have breakfast. We made the French Toast Casserole as posted here. Instead of putting it into a baking dish we put it into large muffin tins, put it in the refrigerator overnight and baked them for 25 minutes this morning while Frank made us some bacon.
They turned out lovely and delicious!!
I love when my pigs come back to visit.
While the Individual French Toast Casseroles were baking and Frank was frying up the bacon, I started on our Vegetable Pasta Salad for tonight. This recipe is adapted from Betty Crocker's Easy Entertaining.
I began prepping the vegetables while the pasta cooked.
During the last minute of cooking time I add the prepped asparagus and snap peas to blanch.
While the vegetables are blanching in the pasta water, I start preparing the dressing.
Vegetable Pasta Salad
adapted from Betty Crocker's Easy Entertaining
1 lb. Farfalle Noodles
1/2 bunch asparagus, snapped and cut into 3" pieces
1/2 lb. sugar snap peas
1/4 c. sweet onion, finely diced
1/2 red or yellow bell pepper, chopped
Cook Farfalle Pasta per package directions, during last minute of boiling time add the asparagus and sugar snap peas to the pasta. Rinse pasta and blanched vegetables with cold water. Shake dry and place in large mixing bowl. Toss in the onion and bell pepper.
1 c. Miracle Whip
1/2 c. sour cream
Juice from 1/2 large lemon
2 t. dried marjoram ( I was out so I substituted dried fennel seeds)
salt to taste
Whisk together above ingredients. Pour over pasta and vegetables and toss well. Place into serving bowl and chill. Print Recipe