Pizza Pasta Salad

Pizza Pasta Salad

Pizza Pasta Salad is one of our favorite cold salads and the perfect summertime lunch or dinner!  With an easy homemade dressing that takes just 30 seconds to make this pasta salad is loaded up with our favorite pizza toppings!

Pizza Pasta Salad

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A nice cold pasta salad makes a perfect meal on a hot summer day!

This pizza pasta salad is one that your whole family will agree on!  We add pepperoni, onions, peppers and olives but you can add in your own favorite pizza toppings including sausage, cooked & cooled mushrooms or even sundried tomatoes!  The homemade dressing tastes amazing and it takes only about 30 seconds to make however, you can substitute a store bought Italian dressing if you prefer.

Our favorite pasta shape for this recipe is rotini but any medium sized pasta will work (such as penne, bow tie or wagon wheels).  You can substitute any type of diced tomato in this recipe however you’ll want to be sure to drain the tomatoes before adding them.

REPIN PIZZA PASTA SALAD

Items You’ll Need For This Recipe

* medium sized pasta * pizza toppings * Parmesan cheese *

Pizza Pasta Salad

Rating 

Ingredients
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  • 8 oz pasta
  • ½ green pepper, diced
  • ½ red pepper, diced
  • 1½ cups cherry tomatoes, quartered
  • 1 cup pizza mozzarella, diced
  • ½ cup red onion
  • ½ cup black olives
  • 1¼ cup mini pepperoni
  • ¼ cup parmesan cheese
  • 2 tablespoons fresh basil
Dressing
  • 1 cup store bought Italian dressing
OR
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon oregano
  • ½ teaspoon garlic salt
  • ¼ teaspoon chili flakes
  • salt & pepper to taste
Instructions
  1. Cook pasta el dente according to package directions. Rinse under cold water.
  2. Combine pasta, red & green pepper, tomatoes, mozzarella cheese, onion, olives and pepperoni.
  3. Whisk together dressing ingredients. Toss with pasta mixture.
  4. Top with fresh basil & parmesan cheese.
  5. Refrigerate 1 hour before serving.

More Side Dish Recipes You’ll Love

* Hawaiian Pasta Salad * Chicken Ranch Pasta Salad * Creamy Cucumber Salad *

Pizza Pasta Salad is one of our favorite cold salads and the perfect summertime lunch or dinner!  With an easy homemade dressing that takes just 30 seconds to make this pasta salad is loaded up with our favorite pizza toppings!
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Ranch Buffalo Chicken Dip.

Ranch Buffalo Chicken Dip

Ranch Buffalo Chicken Dip is the perfect party recipe!  Creamy, cheesy & spicy we love serve this with warm chips or celery sticks!   (If you're a bleu cheese fan, you can certainly sub it in)!

Ranch Buffalo Chicken Dip

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This is literally the perfect party dip!  Creamy, cheesy & spicy; this Buffalo wing flavored dip is loaded with shredded chicken and tons of yummy cheese!

I most often use rotisserie chicken for this recipe because it’s really quick but you can also cook & shred your own chicken breasts on the stove.  To quickly make shredded chicken, place boneless chicken breasts in a small frying pan.  Cover with water (and add any herbs/garlic you like for flavor).  Turn onto medium high, and gently boil about 10-12 minutes or until no pink remains (do not overcook). Shred as usual.

We like to serve this yummy Buffalo Chicken Dip with either warm tortilla chips or carrots & celery for dipping!  You can also serve this with crackers or even sliced baguette!

Items You’ll Need for This Recipe

* Buffalo Sauce * Pie Plate * Cream Cheese * Chicken *

Ranch Buffalo Chicken Dip

Rating 

Serves: 12 servings

Ingredients
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  • 8 oz cream cheese, softened
  • ½ cup ranch dressing
  • ½ cup sour cream
  • 2 cups shredded chicken
  • 1 cup buffalo sauce, divided
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortillas for serving
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine cream cheese, sour cream & ranch. Spread into the bottom of a pie plate or small casserole dish. Toss chicken with ½ cup buffalo sauce.
  3. Top with chicken and drizzle with remaining buffalo sauce.
  4. Sprinkle with cheeses and bake 25-30 minutes or until hot & bubbly.

More Recipes You’ll Love 

* Homemade Ranch Dressing & DipJalapeño Popper DipBeef Queso Dip *

Ranch Buffalo Chicken Dip is the perfect party recipe!  Creamy, cheesy & spicy we love serve this with warm chips or celery sticks!   (If you're a bleu cheese fan, you can certainly sub it in)!
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Cheesesteak Soup

Cheesesteak Soup! So delicious!

Baked Cheesesteak Soup! Loaded with beef, peppers and cheese this creamy cheesy soup recipe is a great twist on an old favorite; creamy, cheesy, and so satisfying!

Cheesesteak Soup!

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I love Cheesesteaks…  I love cheese… and I LOVE this creamy cheesy baked Cheesesteak Soup!

This fun twist on an old favorite sandwich is fairly simple to put together and tastes amazing!  If you’re a fan of yummy baked French Onion soup, you’ll definitely love this rich creamy cheese soup loaded with beef & peppers and topped with cheese!

I like to serve this in onion soup bowls and broil some extra cheese on top for a really truly amazing treat, but I have also served it in bread bowls!  Just hollow out some rolls and pour the soup inside!  Equally delicious!  (I also use onion soup bowls for lots of other yummy things including individual fruit crisps, pot pies and more)!

Repin Cheesesteak Soup Here

If you’d like to change it up a bit, you can swap out the provolone cheese for some Gruyere (my personal favorite cheese!) or add in some mushrooms.

Items you’ll need for this recipe:

* Top Round Steak * Worcestershire Sauce * Chicken Broth

Note:  This recipe was initially posted on Spend With Pennies in September, 2013.  This recipe has been made many times over in our house, while the recipe remains the same, the photos have been updated.

Cheesesteak Soup! So delicious!

Rating 

Serves: 4 servings

Ingredients
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  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 carrots, chopped
  • ½ teaspoon celery seeds
  • 2 small rolls
  • ⅓ cup flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 4 cups low sodium chicken broth
  • 5 ounces cheddar cheese, shredded
  • 5 ounces provolone cheese, shredded
  • 1 pound top round steak, thinly sliced (see note below)
  • 1 green pepper, sliced
  • 1⅓ cups provolone for topping (optional)
Instructions
  1. Cut rolls into cubes and toss with 1 tablespoon olive oil, ½ teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
  2. In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
  3. Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
  4. Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
  5. Place equal amounts of beef in each bowl. Add about ⅓ cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.
Notes
Place your steak in the freezer for 20 minutes before cutting. A partially frozen steak is much easier to slice thinly.

Here are some more recipes you’ll love

* Slow Cooker French Onion Soup * Slow Cooker Cheesesteaks * Ground Beef Slow Cooker Cheesesteaks *

More Delicious Soup Recipes

This recipe was adapted from Food Network Magazine 10/13
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California Avocado Chicken Club

California Avocado Chicken Club Sandwich

California Avocado Chicken Club Sandwich!  I love a good club sandwich, but even better when it has juicy grilled chicken, avocado and an amazing mayo!

California Avocado Chicken Club Sandwich

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I love avocado and pretty much anything containing avocado!

This is definitely one of our go to summer lunch or dinner items!  Something about enjoying a club sandwich on the deck with a glass of ice cold tea!  All of those deliciously fresh ingredients… ripe juicy tomatoes, crisp lettuce and creamy avocado!

REPIN CALIFORNIA AVOCADO CHICKEN CLUB

This isn’t just any ol’ club sandwich though, I’ve created an amazing mayo and brought in the grill; the results are amazing!! Mouthwatering juicy grilled chicken topped with avocado, fresh tomatoes, bacon and an incredibly delicious mayo!  Hungry yet?  Me too!

Items You’ll Need for This Recipe

* Bacon * Mayonnaise * Avocado * Chicken Breast *

Avocado Chicken Club Sandwich

Rating 

Ingredients
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  • 8 slice bacon, cooked crisp
  • 1 large ripe avocado
  • 1 small clove garlic, minced
  • 2 teaspoons lemon juice
  • 2 small-medium tomatoes
  • 4 slices cheddar cheese
  • 8 slices of bread or 4 rolls, lightly toasted
  • ⅓ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoons fresh dill
Chicken
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • salt & pepper to taste
Instructions
  1. Combine mayonnaise, dijon and dill. Set aside.
  2. Rub chicken with olive oil and season with salt, pepper, garlic powder and onion powder. Grill over medium-high heat about 7-9 minutes or until cooked through (instant read thermometer should read 165F). (Or pan fry about 5-6 minutes on each side).
  3. Lay out ½ of the toasted bread/rolls. Mash avocado, garlic & lemon juice in a small bowl, add salt to taste.
  4. Divide avocado over bread. Top with tomato, chicken, bacon, cheese and mayonnaise.
  5. Serve immediately.

More Recipes You’ll Love

* Chicken Club Pasta Salad * Hawaiian Pasta Salad * Buffalo Chicken Meatball Sub *

Hawaiian Pasta Salad

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Cheesy Taquito Beef Queso Dip! This perfect party dip is made with seasoned ground beef and tons of cheesy goodness! Quick & easy, it's ready in just 15 minutes!

Cheesy Taquito Beef Queso Dip

Cheesy Taquito Beef Queso Dip!  This perfect party dip is made with seasoned ground beef and tons of cheesy goodness!  Quick & easy, it's ready in just 15 minutes!

Cheesy Taquito Beef Queso Dip

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Add your own great tips in the comments below!

Cinco de Mayo is just around the corner and if you’re looking for quick & yummy snacks to feed a crowd, José Olé has got you covered!

As most of you know, I am feeding a house full of teenagers and they love to snack!  I can assure you this  cheesy taquito dip recipe will satisfy a group of energetic teen boys like no other (where the heck do they put all of that food anyhow?!)!

REPIN TAQUITO BEEF QUESO DIP

José Olé Shredded Steak Taquitos and José Olé Chicken & Cheese Taquitos are not only delish & filling, they’re the yummiest dipper to scoop up this beefed up Queso Dip!!  We bake the taquitos up nice and crispy in the oven; they’re the perfect party snack for kids and adults alike!

In just 15 minutes you can whip up this incredible ooey gooey dip, this is the perfect way to Flavor Your Fiesta (and be prepared to print extra copies of the recipe because everyone LOVES this)!

I use a medium salsa but if you like it spicy, you can use your favorite hot salsa to bring it up a notch!  José Olé Taquitos are the perfect dipper because they’re quick to bake and can easily scoop up this cheesy goodness!  *BONUS *  You can also download a $2 off coupon on the José Olé Facebook Page!

More José Olé recipes here

Beef Queso Dip

Rating 

Ingredients
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  • 2 boxes José Olé Shredded Steak Taquitos or Chicken & Cheese Taquitos
  • ½ lb lean ground beef
  • ½ medium onion, chopped
  • 1 lb processed cheese, cubed
  • ½ cup salsa
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup tex mex shredded cheese
Instructions
  1. Cook Taquitos in the oven according to package directions.
  2. In a large pan, brown ground beef & onion until no pink remains. Drain.
  3. Add processed cheese, salsa, cumin & chili powder and reduce temperature to low. Stir until smooth and melted.
  4. Remove from heat and stir in shredded cheddar cheese.
  5. Serve warm with taquitos for dipping.

More Great Dips You’ll Love

 * Jalapeno Popper Dip * Crab Rangoon Dip With Wonton Chips * Best Spinach Artichoke Dip *

This is a sponsored conversation written by me on behalf of Jose Ole . The opinions and text are all mine.

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Crispy Bacon Grilled Cheese Roll Ups

Crispy Bacon Grilled Cheese Roll Ups

Crispy Bacon Grilled Cheese Roll Ups!  My new favorite!  Melty gooey cheese all wrapped in crispy bacon. <3

Crispy Bacon Grilled Cheese Roll Ups

Gooey cheese all wrapped up in grilled bread and crispy bacon.  These are seriously heavenly!

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So I made these for my kids.  Well, they were supposed to be for my kids… I literally could NOT stop eating them!   These have to be one of the most delicious snacks I have put together!

If you love grilled cheese sandwiches (and who doesn’t?!) you’re going to love these just as much as I did!  Cheese and bread rolled up and wrapped in crispy bacon make the most delicious lunch and the perfect dipper for tomato soup!

I used bacon that was precooked.  If you’d like to use raw bacon, I would recommend precooking it partially in the microwave or in a pan.

 Items you’ll need for this recipe

* bacon * skillet * butter * bread *

Crispy Bacon Grilled Cheese Roll Ups

Rating 

Serves: 8 roll ups

Ingredients
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  • 8 slices of bread, crusts removed
  • 8 slices of cheese or 1 cup+ grated cheddar
  • 8 slices precooked bacon
  • ¼ cup butter
Instructions
  1. Using a rolling pin, roll slices of bread flat.
  2. Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
  3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
  4. Serve immediately.
Notes
This post first appeared on SpendWithPennies.com April 3, 2014

MORE Gooey Cheesy Grilled Cheese Roll Ups with Crispy Bacon!.jpg

More Recipes You’ll Love

* Grilled Cheese Roll Ups * 30 Ooey Gooey Cheese Appetizers * Bacon Jalapeno Cheeseball *

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More lunch recipes here

 

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Cherry Pie Cupcakes.

Easy As Pie Weeknight Dinner & Dessert (Cheeseburger Pot Pie & Cherry Pie Cupcakes)

I love pie…  both sweet and savory!  Pie is something I make for a leisurely Sunday dinner but not any more!!

A new spin on a couple of my favorite pie recipes makes them not only super yummy, but so quick and easy that you can whip them up on a Tuesday night. Yup, a super easy WEEKNIGHT dinner and dessert going on here!!

If you’ve got a busy family like mine, then you already know that gathering around the table is one of the best ways for everyone to connect!  And these dishes are ones the kiddos will want to stick around for!

Cheeseburger Pot Pie starts off with an easy, delicious & rich beef filling and is then loaded up with cheese!  Finally this pot pie is  topped with the easiest topping ever thanks to Bisquick, just stir and pour!

 

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Pot Pie is just one of those comfort food recipes that makes any meal amazing…  but between making & rolling crusts and making filling, it’s always been more of a weekend dish for us.  Until now…

Cheeseburger Pot Pie starts off with an easy, delicious & rich beef filling and is then loaded up with cheese!  Finally this pot pie is  topped with the easiest topping ever thanks to Bisquick, just stir and pour! Voila!

Perfect for any day of the week! #GetYourBettyOn

Cheeseburger Pot Pie

Rating 

Serves: 6 servings

Ingredients
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1½ cups frozen diced hash brown potatoes
  • ¼ cup barbecue sauce
  • 1 teaspoon yellow mustard
  • 1 tablespoon ketchup
  • ¾ cup beef broth
  • 2 teaspoons cornstarch
  • 1½ cups shredded cheddar cheese
Topping
  • 1 cup Original Bisquick baking mix
  • 1 egg
  • ½ cup milk
  • ½ cup shredded cheddar cheese
  • ¼ teaspoon sesame seeds
Instructions
  1. Preheat oven to 400 degrees.
  2. Brown ground beef, garlic and onion over medium heat until no pink remains. Drain any fat. Stir in diced potatoes and cook 3 minutes.
  3. Combine barbecue sauce, mustard, ketchup, broth & cornstarch. Add to meat mixture, bring to a boil and let simmer about 3 minutes until thickened. Pour into a 9" pie pan. Top with 1½ cups cheddar cheese.
  4. In a medium bowl, mix together Bisquick, egg, milk and remaining cheese. Spread over meat mixture , sprinkle with sesame seeds and bake for 25-30 minutes or until topping is cooked through.

Cherry Pie Cupcakes are the perfect way to end a great meal !  The perfect way to sneak in a little extra family time at the table because the kids (and grown ups) are going to want to stick around a little longer for these!

Cherry Pie Cupcakes are ridiculously delicious, soft and fluffy with a cherry pie surprise inside...  these can be served warm out of the oven with a scoop of ice cream for a dessert your family is definitely not going to want to miss!

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Who doesn’t love a great Cherry Pie?  I sure do and we’ve all heard the saying ‘Easy as Pie’…  these Cherry Pie Cupcakes are not only “Easier than pie”, they’re quicker too which means you can easily whip these up any day of the week!

Cherry Pie Cupcakes are ridiculously delicious, soft and fluffy with a cherry pie surprise inside…  these can be served warm out of the oven with a scoop of ice cream for a dessert your family is definitely not going to want to miss!

Cherry Pie Cupcakes

Rating 

Serves: 24 cupcakes

Ingredients
  • 1 box of Betty Crocker White Cake mix
  • ingredients required on the box
  • 1 can (21 oz) cherry pie filling
  • whipped cream or ice cream (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix cake mix according to box directions. Line a cupcake pan with cupcake liners.
  3. Place 3 tablespoons of cupcake batter in each well. Top with 1 tablespoon cherry pie filling.
  4. Bake 18-20 minutes or until tops spring back when lightly touched.
  5. Serve with ice cream or whipped cream.
Notes
Note: The cherries are placed on top of the batter in this recipe. They do find their way perfectly to the middle of the cupcakes, no need for additional batter on top.
For other great dinner and dessert ideas head on over and visit Betty Crocker!  You can also follow along on Facebook, Twitter or Pinterest for more great weeknight meal inspiration!

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

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Delicious and easy cauliflower soup loaded up with cheese and fresh cauliflower. This cheesy velvety soup makes the perfect lunch or dinner!

Creamy Cauliflower Soup

Delicious and easy cauliflower soup loaded up with cheese and fresh cauliflower.  This cheesy velvety soup makes the perfect lunch or dinner!

Creamy Cauliflower Soup

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Delicious and easy cauliflower soup loaded up with cheese and fresh cauliflower.  This cheesy velvety soup makes the perfect lunch or dinner!

There is just something about a rich creamy velvety soup at the end of a long day!

My family loves this soup, it’s like a big ol’ bowl of comfort food just showed up at your door.  I am seriously waiting for spring to show up at my door, but since it hasn’t yet…  I’ll take a bowl of this instead.  This cauliflower soup is so deliciously velvety and creamy and loaded up with cauliflower and cheese, it’s the perfect meal!

I use a combination of parmesan and cheddar but I’ve also made this soup using gruyere for a fantastic flavor.

 Things you might need for this recipe

* vegetable steamer or saucepan * hand blender or food processor * 

Creamy Cauliflower Soup

Rating 

Serves: 4 servings

Ingredients
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  • 8 cups fresh cauliflower
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ teaspoon celery seed
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ¼ teaspoon seasoning salt
  • 1¼ cups light cream or Half & Half
  • 1 cup chicken broth
  • ¼ cup parmesan cheese
  • 1½ cups cheddar cheese
Instructions
  1. Steam or boil cauliflower until softened and drain well.
  2. Coarsely chop 2 cups of cauliflower and set aside. Puree remaining cauliflower with ½ cup broth until smooth.
  3. Cook onion in olive oil over medium heat until softened but not browned.
  4. Add butter and seasonings, stir in flour. Add cream & remaining broth all at once. Cook while stirring over medium heat until thick and bubbly. Stir in cauliflower puree and chopped cauliflower and stir until heated through.
  5. Remove from heat, add cheese and stir until melted.

 

More soups here

 

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