Strawberry Fields Pasta Salad
16 ounces bow tie pasta
1 pound strawberries hulled, and sliced
4 cups baby spinach
1½ cups red grapes, sliced in half
1 small red onion, sliced thin
15 ounces mandarin oranges, drained
8 ounces feta, crumbled
12 ounces poppy seed dressing
½ cup pecans
salt and pepper to taste
Bring a pot of water to a boil. Add the pasta and cook according to the
package directions. Drain and rinse pasta with cold water; set aside.
In a large bowl, combine cooked pasta, strawberries, grapes, red onion,
spinach, mandarin oranges, pecans, and feta with the lemon poppy seed
dressing. Season with salt & pepper to taste.
Toss salad to combine, and cover. Place bowl in the refrigerator to allow
the flavors to meld.

Breakfast Sliders
1 pkg Hawaiian rolls
12 eggs
Chopped ham, bacon bits and/or cooked sausage
Cheese slices
1/2 cup melted butter
Preheat oven to 350. Cut the rolls in half horizontally. Place bottoms in a greased 9×13 pan. Scramble the eggs and pour over rolls. Sprinkle meats over eggs. Place sliced cheese over meats and top with roll tops. Spread melted butter over tops. Bake for 20 minutes.

Turnovers
Use puff pastry sheets. Cut into 1/4s. Fill center with cherry or blueberry pie filling. Fold into triangles. On the edge of the triangle, use an egg wash to seal the turnovers and then press closed with a fork. Bake at 350 for 15 to 20 minutes until golden brown. Frost with a glaze of 1 cup powdered sugar, 1 tsp vanilla and enough hot water to make a drizzle.