Cashew Chicken Pasta Salad

I have made this pasta salad multiple times over the years and it always seems to be a hit.  I only made one minor tweak to the original recipe to help cut down on some of the sweetness.

For this recipe I made my own farfalle pasta...because that's just how I roll! If you are a little less ambitious feel free to use a box of dried farfalle...I won't judge you!

Toss the bulk of the ingredients into a bowl and mix it up!

Here is the recipe:

Toss the following into a large mixing bowl

• 1 pound of cooked farfalle pasta
• 4 Cups cooked chicken (cut into bite sized cubes)
• 1 20 oz can of drained pineapple tidbits
• 1 cup diced celery
• 1/2 cup sliced green onions
• 1 cup seedless grapes (any mix of color)
• 1 6 oz package of dried cranberries

In a smaller bowl mix the following:

• 1 cup ranch dressing
• 1/3 cup miracle whip
• 1/3 cup real mayonnaise

Now add the dressing mixture into the large bowl and stir to combine

If you are going to be eating the salad right away go ahead and 2 cups of cashews,  if not wait until just before serving to add them so they don't become soggy.

Pot Roast!!!!

This recipe uses the slow cooker so it can technically be used any night of the week.

There is really not a whole lot of hands on time for this recipe...maybe 15-20 minutes tops

first you mix up some cranberry sauce, tomato sauce, water and onion soup mix

sear the roast on all sides in a little bacon fat.....because why not!

add the roast to the slow cooker...

pour the sauce mix on top of the roast....

cover and cook on low for 8 hours...

now for the recipe....

Here is what you need:

• 1 roast...shoot for about 4 pounds
• 2 tablespoons bacon fat (can use olive oil if you don't keep bacon fat)
• 1 can of whole cranberry sauce (14 ounce)
• 1 can of tomato sauce (15 ounce)
• 1/2 cup water
• 2 packets of dry onion soup mix
• 2 tablespoons cornstarch

Here is what you need to do:

• mix the cranberry sauce, tomato sauce, water and soup mix in a bowl
• sear the roast on all sides in the bacon fat over medium/high heat
• place roast in slow cooker and pour sauce mix over it
• cover and set to low for 8 hours
• remove roast, and slice
• add cornstarch to a small dish and add a little and wisk to combine
• pour cornstarch slurry in slow cooker, wisk, cover and set to high for 15 minutes
• serve gravy over roast