joann's Olive Tapenade dip

1/2 jar green olives 6oz jar
1/2 can black olives bigger can
1/2 fresh parsley chopped
1/2 roasted walnuts chopped
splash of lemon juice
8oz cream cheese
1 tsp onion minced
in the processor first put walnuts that have been roasted and cooled pluse then onions plus then olives parsiey pluse then cream cheese and lemon juice pepper.

Reesie's cheese Quesadillas

1 tortilla shell
1/2 Mexican cheese Blend
1. butter a fry pan with pan spray
2. put tortilla shell in pan
3.put cheese on top of shell
4. when cheese melts fold shell in half.
5.remove from pan cut in 4 parts
6. serve warm with salsa or sour cream
add: chicken cooked
add peppers
onions
mushroom
or hambubrger cooked
before adding fry up all ingredients

Reesie's pasta penne

1c pasta multi grain penne/cooked
1 lb hamburger
1 handful of pepperoni
onion chopped
red peppers chopped
black olives
mushrooms
mozzarella
1qt tomatoes canned
8oz hunts tomatoes sauce with basil oregano
Boil pasta brown hamburger add pepperoni add peppers and onions mushrooms olives saute.
add wine reduce for 1 minute add tomato sauce and tomatoes cook put mozzarella cheese on top

Reesie's summer pasta salad

Here is an easy to make summer pasta salad. Your first step will be to wash your hands.

You will need:
1 large bowl
1 spoon
cutting board
knife
saucepan
vegetable peeler
strainer
cereal bowl

Ingredients
mayonnaise - you will not use an entire jarGreen Goddess Dressing
1/2 box pasta - medium shell or elbow macaroni work well, but you could use almost any kind that you have on hand
1/2 green pepper
1/2 red onion
2 medium tomatoes
1 cucumber
1 stalk of celery
1/2 package of dell sliced ham
1 package of monteray jack (or colby jack) cheese
1 small package of frozen peas
Steps:
1. Boil pasta for about 20 minutes. Put finished pasta into strainer. Run cold water over the cooked pasta until it is cold to the touch.
2. While you are waiting for your pasta to cook, you can start chopping the rest of your ingrediants and mixing your dressing.
3. To make your dressing, start off with 2 spoonfuls of mayonnaise and mix in a small amount of the Green Goddess dressing in a cereal bowl. You can add more later if needed. Sometimes the salad will become dry when in the fridge for a day or so.
4. Cube your ham, cheese, green pepper, tomatoes and onions. Slice your celery. Dice your cucumber.
5. Cook your peas by microwaving them until they are defrosted.
6. Put all of your ingrediants into the large bowl, then put your dressing on top of everything. Then stir it until coated with the dressing.
This tastes better after refridgerated overnight.