Recipes, Paper Crafts and Inspiration

I'm close to jumping into summer and I've got too much to recap from just the last week or so. I'll delay it a bit and share some recipes, as well as some inspiring links instead.

Here's what I made for Larr's lunch that is hiker friendly:

Pepperoni Pasta Salad
Yield: 10 servings
Time: 20 minutes + 1 hour refrigeration
Recipe from Jamie Cooks It Up!

1 -16 oz package multicolored pasta
1 small can olives
3 large carrots
1 green pepper
1/2 bunch green onions
2 tomatoes (or 1/2 C sun-dried tomatoes)
3/4 C pepperoni
1/2 C shredded parmesan cheese
2 T olive oil
1 T Johnny's Garlic Seasoning
1 t sugar
salt and pepper to taste
1/2 bottle Kraft Zesty Italian Dressing (I use Light)

1. Boil up your pasta, rinse in cool water and set it aside in a large bowl.
2. Chop up your veggies and the pepperoni.
3. Add all ingredients, but the Zesty Italian Dressing to the pasta and mix well.
4. Refrigerate for at least an hour.
5. Just before serving pour the Zesty Italian Dressing on to taste.

----

Here's one that I copied from The Cooking Photographer. She changed it up for ButterYum.


Lemon Vinaigrette
2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta

Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.

Pasta
1 pound cappelletti (Hat shaped pasta)
1/2 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped
Salt and pepper to taste

Cook the cappelletti according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.

Notes: I rewrote the recipe so the above picture could be copied, but this recipe idea belongs to Patricia from ButterYum. Visit her picture by picture instructions at http://butteryum.blogspot.com/2009/04/caprese-pasta-salad-basil-tomato.html

Lemon vinaigrette recipe belongs to Giada De Laurentiis. Picture and write-up by Laura Flowers.

Or how about some cinnamon rolls? My friend, Laura, called me this morning and we had virtual breakfast together. She was eating cinnamon rolls, I was prepping for a meeting at my house so I made some for my meeting. I wanted to try a new recipe. This is one I snagged from allrecipes.com. It is a nice, less dense and not too sweet version that we all enjoyed:

Cinnamon Rolls II from Allrecipes.com

Ingredients

* 1/2 cup milk
* 1/2 cup water
* 2 tablespoons butter
* 3/4 teaspoon salt
* 3 cups all-purpose flour
* 2 1/4 teaspoons active dry yeast
* 1/4 cup white sugar
* 1 egg
*
* 3 tablespoons softened butter
* 3/4 teaspoon ground cinnamon
* 1/3 cup white sugar
* 1/3 cup raisins (optional)
* 1/3 cup chopped walnuts (optional)
*
* 1 cup confectioners' sugar
* 1 1/2 tablespoons melted butter
* 1/4 teaspoon vanilla extract
* 1 1/2 tablespoons milk

Directions

1. In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
2. Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.
3. Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.
4. Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.
5. Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.
----

If you happen to have a few minutes to spare you can find some wonderful inspiration over at:

Paper Crave's review of the National Stationary Show. part I and part II

Paislee Press has fun scrapbooking and party stuff.

Rebecca Thuss has some really fun, inspiring paper goods, especially for parties.

If you want a great international theme summer playlist, check out the one that Molly Irwin shared on her blog.

Then to round it out, be sure to check out this amazing paper sculpture by a young Japanese college student. It took him four years to make and includes a fully functional train, as well as lights. It is by Itoh Wataru: