Ranch & Bacon Pasta Salad

I've loved Betty Crocker's Suddenly Salad: Ranch with Bacon for a long time, but I sometimes can't find it on the shelves, and when I do it seems pretty expensive!  Also, I really don't care for the dehydrated/reconstituted peas.  I started removing them (tedious!) and adding my own.  I also prefer real bacon to the "fakeo bacos." In the end I decided that I could probably make this myself and eliminate all the cons while enjoying all the flavorful pros. 

I weighed out the ingredients. I researched, tried, and tweaked several online copycat recipes. And I finally settled on what suits me.  Sorry, Betty!

INGREDIENTS:

2 cups tiny pasta shells
1 Tbs. carrots, julienne cut (2-3 baby carrots)
½ cup fresh or frozen peas (no need to cook or thaw them)
¼ cup REAL bacon bits (I use Kirkland Bacon Crumbles)
1 cup mayonnaise (if you use Miracle Whip, please don't tell me!)
½ tsp. granulated onion (or powder)
2 Tbs. ranch dressing seasoning powder (or ½ package)

DIRECTIONS:

• Boil carrots along with pasta according to package directions. (12 minutes or until tender)
• Drain pasta, rinse with cold water, drain well.
• Stir together seasoning and mayonnaise in medium bowl
• Add peas and bacon bits.
• Stir in pasta and carrots.  Refrigerate leftovers.   

(Hint: Add a bit of milk to refresh leftovers if too dry.)

One fun thing about pasta salad recipes is that you can adjust it to your own particular taste and add-in whatever veggies, cheese, meats you'd like.  Feel free.  Go crazy!

 

Au Gratin Potatoes

2 large baker potatoes or 4-5 medium, thinly sliced
½ cup chopped onion
2 Tbs. butter
¼ tsp. salt
¼ tsp. pepper
2 Tbs. flour (white bean flour)
1¼ c. milk
1 cup shredded cheddar cheese
¼ cup dry bread crumbs

Cook and stir onion in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook over low heat until thick and bubbly (at least 3 minutes if using bean flour). Add ¾ cup of the cheese. Stir until melted. Place ½ of the potatoes in a greased casserole. Cover with half the sauce. Repeat. Bake covered at 350* for 40 minutes. Mix remaining cheese and the bread crumbs. Sprinkle over potatoes. Return to oven and cook uncovered for 30 more minutes.