{chicken pasta salad}

Spring is coming, which always makes me hungry for yummy salads. This is certainly no exception. It does require starting the night before with a quick marinade, but certainly worth the effort.

CHICKEN PASTA SALAD

1 1/2 lbs. chicken breasts, marinated overnight in:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tsp. Dijon mustard
1 tsp. crushed garlic
1 tsp. dried basil
1/4 tsp. thyme

Grill the chicken, then cut up into 1/2 inch cubes.

Salad:

20 oz. multi-colored corkscrew pasta
1 c. broccoli, cut into small pieces
1/2 c. purple onion, diced
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1 c. celery, chopped
1/4 c. + 1 T. freshly grated Parmesan cheese
Grilled, marinated chicken

Dressing:

1/2 c. olive oil
4 T. lemon juice
1/2 c. mayo
2/3 c. sour cream

Combine salad ingredients, toss with dressing. Refrigerate until ready to serve.

{fast & easy orange rolls}

With this recipe, you can fulfill the craving without all the work. These truly are fast, easy, and delicious!!

ORANGE ROLLS

2 cans refrigerated Pillsbury biscuits
zest of 1 orange
3/4 c. white sugar
1 tsp. cinnamon
1 stick butter, melted

Mix the last four ingredients together. Dip biscuits in the mixture, making sure to cover all sides. Place on end in a greased bundt pan. Bake at 375 degrees for 20 minutes.

{o henry bars}

I made this recently for a BBQ, after having not made in them a quite awhile. I remembered how easy they were, and how yummy!!

O HENRY BARS

1 c. Karo
1 c. sugar
2 c. peanut butter
5 c. Rice Krispies
1/2 package chocolate chips
1/2 package butterscotch chips

Bring Karo and sugar to a boil in a large saucepan, then remove from stove. Add the peanut butter and cereal, mixing thoroughly. Spread in a greased 9x13 baking dish, and press down. Melt the chips in the microwave, stirring well. Spread over the top evenly. Refrigerate until firm; cut into squares.