No Bake Cheesecake & Bocchini pasta salad

Well since I am back to work full time I am blogging a little less than normal... darn that old work :)  LOL... anyway I am going to try and post 2 recipes at once maybe even 3 depending on the week... we are going on overtime next week and will be working 7 days a week along with my son's upcoming open house so maybe not 3... (being a little over ambitious :)  LOL... anyway... like always these are easy, delicious and yummy recipes...

This cheesecake is perfect for summer when the weather is way too hot to turn on the oven.  You can use any kind of filling to top it off with, cherry,blueberry, strawberry or peach pie filling... or in the summer when fruit is ripe and yummy I often top it with fresh fruit (raspberries, blueberries, sliced strawberries, or even peaches...yum makes me hungry for fruit.. LOL..

This pasta salad is incredibly easy....quick to mix up when you don't have much time... toss it together and forget about it.... Use what veggies you like, (you can even let someone else do the work for you... go to the salad bar at your favorite restaurant/deli and get pre-cut up veggies to save you even more time)....You can add chopped salami or pepperoni to this dish, or chopped cooked chicken which is also delicious to serve this dish as a light lunch or dinner dish with a little crusty bread drizzled with olive oil..... enjoy....


No Bake Cheesecake

1 prepared graham cracker crust
1 8 oz. block of cream cheese, softened ( I use 1/3 less fat)
1 container cool whip unthawed
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp lemon juice (about a 1/4 of a lemon)
pie filling or fresh fruit of your choice

In large bowl mix softened cream cheese, sugar, lemon juice and vanilla together with electric mixer till combined.  Add cool whip mixing and using a spatula to scape mixture from edges of bowl.  When combined place in graham cracker crust and spread till even layer.  Cover and place in fridge for a couple of hours until set.  Serve with pie filling or fruit, slice and serve. 

Bocchini pasta Salad

1 12 oz. pkg marinated Bocchini
1/2 lb (1/2 1 lb box of pasta, I use mini penne)
1 cup chopped fresh veggies ( I used cauliflower, quartered cherry tomatoes, 3 green onions, and carrots finely chopped)
3 T. red wine vinegar
1 T. sugar
seasonings ( I used salt & pepper, dried parsley, garlic and onion powder)
2 T. shredded parmesan cheese

Cook pasta until al dente in salted water.  Drain and rinse pasta .  While pasta is cooking chop vegetables small  and place in bowl.  Add  the drained pasta to the vegetables, add the entire package of Bocchini & marinade to the pasta/veggie mixture.  Add red wine vinegar, sugar, parmesan and seasonings and mix well.  Cover and place in fridge to let flavors marry.  Cool completely and serve.