Protein Packed Pasta Salad is a hearty, flavorful dish loaded with pasta, meats, cheeses, and fresh vegetables. This colorful salad is perfect for cookouts, potlucks, and summer gatherings. It can be served as a side dish or a complete meal.
With a zesty Italian dressing and plenty of mix-ins, this pasta salad is always a favorite and one that disappears quickly at any get together.
These Pulled Pork Pimento Cheese Sliders are the perfect combination of two Southern favorites—tender, flavorful pulled pork and warm, melty, homemade pimento cheese—all served on soft slider buns.
They are easy to make, full of bold flavor, and perfect for cookouts, game day, or any casual get-together. Continue reading PULLED PORK PIMENTO CHEESE SLIDERS
This hearty Sausage Cheddar Bay Breakfast Casserole will become a family favorite, and one to make for special occasions. Loaded with sausage, peppers, onions and cheese, it is covered with a filling of eggs and half and half. Top it all with a box of prepared Cheddar Bay Biscuit Mix and bake.
The aroma of this breakfast casserole in the oven is amazing. The topping has a melted herb butter spread over it, which gives it a great flavor and looks so pretty.
When you cut into it, the textures of the crispy crust, warm sausage, fluffy eggs and melted cheese will win you over. Continue reading SAUSAGE CHEDDAR BAY BREAKFAST CASSEROLE
CRUSTLESS MINI QUICHE BITES
These crustless mini quiche bites are easy to make, low in carbs, and perfect for breakfast, brunch, or a simple appetizer.
I love making these for family gatherings, lunch boxes, road trips, and even quick breakfasts at home. They are incredibly versatile and can be made with whatever ingredients you have on hand. Continue reading CRUSTLESS MINI QUICHE BITES
Crustless Southwest Mini Egg Bites are a perfect low carb breakfast or snack option, high in protein, gluten free, and full of flavor.
They are easy to pack up and take on a road trip, in a lunch bag, camping, and my husband even takes them to his hunting cabin.  Continue reading CRUSTLESS SOUTHWEST MINI EGG BITES
Lemon Cream Cheese Cake Bars are one of the easiest and most popular desserts that I make. The recipe uses a cake mix as the base, with a cream cheese and lemon filling, then topped with a crumble of the cake mix mixture.
These bars are a light, cool, refreshing dessert that is perfect for a spring or summertime gathering. Last summer I created a
LEMON DESSERT BOARD and added these. Continue reading LEMON CREAM CHEESE CAKE BARS
Sharing some easy meals served on a board that are creative, colorful and so delicious. Loaded with fresh fruits, vegetables, and meats, these boards have become our new way of eating.
The summer heat has arrived here in WV, making it hard to think of serving big meals that require heating up the kitchen. Check out some of my easy meals served on a board and see how creative you can be. Continue reading EASY MEALS SERVED ON A BOARD
Raspberry Mascarpone Hazelnut Choc Brownie Bites are elegant but so easy. They are made with a box of brownie mix as the base and then each one is built with a rich mixture of flavors.
This Frozen Pea Salad is an old fashioned classic recipe that is served at most gatherings in the south. When you need a unique side dish that is quick and easy to make, give this one a try.
It is made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce. Served cold, it sets right along with the OLD FASHIONED POTATO SALAD,
DEVILED EGGS, and PROTEIN PACKED PASTA SALAD.
INGREDIENTS:
*Frozen Peas– They are already cooked, so just allow them to almost fully thaw in a strainer. Proceed with the recipe at this point.
*Bacon- Cook crispy and crumble. Everything is better with bacon.
*Cheddar Cheese- I prefer to use a block of sharp cheddar for the extra flavor. Dice the cheese into small pieces.
*Celery- Chop into small pieces. This gives the salad some extra crunch.
*Red Bell Pepper- Adds flavor and color.
*Onions- Many recipes use red onions, but sweet white onions work great. Just dice them before adding to recipe.
*DRESSING- Mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.
Assemble ingredients.
Place a bag of frozen peas in a colander to drain. Allow to thaw at room temperature until almost thawed.
While the peas are thawing, cook the bacon until crispy. Crumble bacon.
Prep the other ingredients.
Chop the cheese, celery, and red bell pepper, into small pieces.
Dice the onions.
Place the peas, celery, onion, red bell peppers, and cheese in a large mixing bowl. Set back 1 slice of the bacon to use as garnish. Place the rest in the bowl.
In a measuring cup, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.
Pour the dressing over the pea mixture and gently toss to coat the ingredients evenly.
Transfer to a serving dish, garnish top with reserved bacon. Cover with airtight lid or Cling Wrap. Refrigerate for at least 2 hours or overnight.
Gently stir the salad again right before serving.
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.
What kind of cheese should be used?
Sharp cheddar is the best, but Colby or Monterey Jack can also be used.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Recipe was reviewed with no changes made 5/4/26.
