Cheese Tortellini Pasta Salad

I was in the grocery store one night and decided I wanted to get the ingredients to make some pasta salad. I literally googled 'pasta salad recipes' on my blackberry and read through a few and settled on this one (on myrecipes.com). What a find! This is absolutely, postively, hands down the BEST pasta salad I have ever had.
Since that night, I have made this salad so many times, my husband and I both love it, and every time I have taken it to an event or potluck, several people ask for the recipe. Make this and enjoy- and I promise you will thank me!

Ingredients: 

•  1/4  cup  balsamic vinegar

•  2  tablespoons  chopped dried tomatoes

•  1 1/2  tablespoons chopped fresh or dried rosemary

•  1  tablespoon  sugar

•  1/4  teaspoon salt

•  1/4  teaspoon  pepper

•  1/2  cup  olive oil

•  2  (9-ounce) packages refrigerated cheese-filled tortellini, cooked, rinsed, and drained
•  1  pint grape tomatoes, cut in half

•  3  tablespoons  minced red onion
 

Preparation:

Process first 6 ingredients in a food processor; stop to scrape
down sides. With processor running, pour oil in a slow, steady stream
through food chute.Toss together tortellini, tomato halves, onion, and
dressing in a large bowl. Cover and chill 2 hours.

Red Skinned Potato Salad

I am not a huge potato salad fan, but this is not your every day potato salad. This is more like creamy-potato-bacony goodness. I decided to make this after coming across so many potato salad recipes for 4th of July menus. This went great with our dinner tonight, but will be even better with hotdogs and hamburgers on the 4th!

Ingredients:
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Chicken Puffs

I found this recipe on www.allrecipes.com, and variations of it all over the web. But, this version came out so perfect, I wouldn't change a thing. In my opinion, anything wrapped in crescent rolls is going to turn out delicious, but this recipe exceeded my expectations. Best of all, my husband went nuts for them!

Ingredients:                   
                    2 skinless, boneless chicken breast halves - cubed
                    3 tablespoons chopped onion
                    3 cloves garlic, peeled and minced
                    3/4 (8 ounce) package cream cheese
                    6 tablespoons butter
                    3 (10 ounce) cans refrigerated crescent roll dough


Directions:
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.               
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.               
Preheat oven to 325 degrees F (165 degrees C).               
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.               
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.