3 Easy Pasta Recipes

I’m all about pasta recipes. I could eat it literally every single night- and pretty much used to until I moved in with Matt and he made me eat other things. Here’s a few so easy anyone can make them!

easy pasta recipes 3 three easy

One quick go-to of mine is Breadcrumb Spaghetti, because I always have the ingredients on hand. You can see the full recipe here. I posted it 2 years ago and it’s still something I make regularly.

easy pasta recipe breadcrumb spaghetti


Last night at the allergist’s office the Pioneer Woman’s show was playing and the recipe was so delish I had to go home and try it myself… good thing they make you sit for 30  minutes so I had time to see the whole thing! Her recipe for Roasted Red Pepper Pasta is here.

My version of her recipe, recreated for 2 people:

  • While your pasta water is boiling, chop up 3 cloves garlic and put them in the blender with a medium jar of roasted red peppers
  • Put the blended mix in a lightly oiled skillet (I use extra virgin olive oil) and add in Adobo, basil, and parsley to taste. I used about 4 leaves of dried basil and 3 sprigs of parsley (which I had frozen from my garden last summer)
  • Add half cup chicken stock, half cup whole milk, and 1/4 cup Parmesan to the skillet
  • Bring it to a low boil while your pasta cooks, and once it is cooked and drained put it in the skillet with the sauce for a few minutes to stew/absorb
  • ENJOY! BECAUSE IT IS DELICIOUS! My sauce came out a little watery, so if you prefer a thicker sauce I recommend cutting the chicken stock in half.

Tip: To measure out pasta amounts I put our serving sized (uncooked) on our plates, taking into account pasta swells when cooked, and then just dump that into the pot. :)


We also recently tested out Chickpea Lemon Pasta after I saw it on Living Well on the Cheap and it was also really light and easy. The original recipe is here


Here’s my version:

  • Salt your water and bring it to a boil. Separately, melt about 1 tablespoon of butter in a skillet and add about half a cup of breadcrumbs to brown, once browned put in your (large) serving pot.
  • Now that the skillet is empty, add in a little extra virgin olive oil and 2-3 chopped cloves of garlic. Let cook for about 2 minutes then add in a can of chickpeas (do not drain). Bring this to a low boil while adding in lemon, salt, and pepper to taste. I used about 2 tablespoons of lemon and thought that was a bit much.
  • Once the pasta is cooked, drain it and add to your large serving pot. Add your chickpea sauce and stir, then add Parmesan or mozzarella to taste.


What do you do to spruce up your pasta?

Pinterest Food Challenge: Slow Cooker Chicken

You guys, I totally hopped on the slow cooker train recently- and I am so mad I was so afraid of it for so long.

Sidenote: I freaking love to cook and bake. But I have really weird fears surrounding it. Like when I moved into my very first apartment I didn’t eat chicken for a year because I was afraid I’d under cook it and accidentally kill myself. And now how I’ve owner a slow cooker for 2 years and just used it for the first time this month.

EXCEPTION TO THIS…. always use your slow cooker to keep rolls warm when you’re hosting dinner. It’s freaking brilliant.



pinterest recipe, recipe, cook, bake, food

I haven’t posted for the Pinterest Food Challenge in an exceptionally long time, so here’s 2 solid and easy slow cooker recipes for you.


1. Ranch Chicken:

  • Put 1 can cream of chicken soup and  1 packet of Ranch powder in your slow cooker and stir it up a bit. Add 1-2 lbs. chicken breast and stir that up a bit. Let it slow cook for 5-6 hours.

Really… just dump a few things in the slow cooker and have yourself a par-tay because it is literally that easy.


2. Tex Mex Chicken (adapted from this recipe at Close To Home):

  • Put 1 cup salsa, 1.5 cups shredded Mexican cheese, 1 small can of corn, 1/2 red pepper, 1/2 green pepper, 1 jalepeno pepper, and 1-2 pounds chicken in your slow cooker and stir it up a bit. Let it slow cook for 5-6 hours.


My slow cooker looks to be from the 60s or 70s, I inherited it from my aunt. And the “low” setting doesn’t seem to work so I cook everything on high. For both those recipes I filled up the pot around 11am and served dinner at 5:30 and the chicken was safely not pink, and so so melt in your mouth delicious. Did you know chicken could melt in your mouth? Because it sort of almost totally can.



And please, share more slow cooker recipes in the comments because I would love some.


Pinterest Food Challenge: Watermelon Cake

I bet ya’all thought I forget abou the Pinterest Food Challenge, but I can assure you I did not. Lately I’ve just been sticking with some of my favorite recipes, like pink lemonade cupcakes and sugar doodle cookies.

For the fourth of July, though, I tried out something new and DELICIOUS: Watermelon Cake from Bird on a Cake



Once a month, cook or bake something you’ve pinned- put those pins to use people!

Overall, I found this recipe super simple to follow and I only altered two things: no chocolate chips in the cake and a whole lot more watermelon puree in the frosting. Check on the original recipe here, and this is how I did it:


  • 1 box white cake mix
  • 1 (3 oz.) box of watermelon Jell-O powder (set aside 2 teaspoons for frosting)
  • 1/2 cup watermelon puree
  • 1/2 cup water
  • 1/2 cup oil
  • 4 eggs
  • 12-15 drops red food coloring

Preheat the oven to 350* and line 2 round cake pans with wax paper (I traced the pan on the paper then cut it out), then spray the sides of your pans.

In a large bowl, beat eggs then combine cake mix, Jell-O, water and oil then mix on medium speed. Next, add watermelon puree and beat until blended. Add red food coloring a little at a time, until you reach the shade you want. Pour into pans and bake for 30 minutes.

Once the cake has cooled, cut the edges off- they’ll be a little stiff and browned and your cake will taste better without them. I actually recommend you do this every time you bake a layer cake.


  • 8 oz. cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 5 cups confectioners’ sugar
  • 3 tablespoons watermelon puree
  • 2 teaspoons watermelon Jell-O powder
  • red and green food coloring

In a large bowl, combine all ingredients but sugar and food coloring. Beat until well blended then add the sugar one cup at a time while beating on medium. Separate 1/3 of the frosting to color green, then color the remainder red.


To make the banner I just used 2 skewers, colored paper, ribbon, and a star shaped hole punch. Tie the yarn to either end of the skewer, fold your colored paper in half and cut out triangles then glue them hanging over the yarn, punch out your stars and glue them on too- it took about 5 minutes!


It was DELICIOUS, I’m so glad I found the recipe and it really was simple and sans weird ingredients I’ve never heard of.

What have you been baking this summer??



Pinterest Food Challenge: Cheesy White Chicken Enchiladas

I’ve been holding out on you guys. I promise it was an accident. A few months back I made some ah-mazing enchiladas and totally forgot to tell you about them. I know, I know- bad blogger! Lucky for you I didn’t have time to photograph the project I did this weekend and while I was scrambling to find something to post today I stumbled upon these pictures. Whew! ;)

At least once a month, cook or bake something you pinned. Take some pinning action, people!

At least once a month, cook or bake something you pinned. Take some pinning action, people!

I pinned the recipe from My Life According to Pinterest, who pinned it from Joyful Momma’s Kitchen

It deserves to be shared. Over and over again.


Here’s the ingredients I used (which is a little different from both the other recipes):

  • 7-10 soft taco shells
  • 2 cups cooked, shredded chicken (I boiled the chicken, then shred it)
  • 2-3 cups shredded Monterey Jack Cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup light sour cream
  • 1/4 cup salsa

To make:

  • Preheat over to 350*
  • Mix the chicken and cheese together and roll it up in the soft taco shells and place them all in a 9×12 pan
  • In a pot heated over the stove on medium melt your butter, then whisk in the flour and stir for 1 minute. Then add the chicken broth and whisk until there are no lumps. Leave on the stove until bubbly and thick.
  • Stir in the sour cream and salsa until creamy, but not boiling
  • Pour your mixture over the wraps slowly and evenly and top with some more cheese
  • Bake 22-25 minutes until cheese crisps just a little.
a very happy customer

a very happy customer


Check out lots of other executed food pins here. Got any delicious recipes to share? Email me at sandpaperandglue (at) gmail (dot) com to guest post!

Pinterest Food Challenge: White Cake with Buttercream Frosting

This past weekend we celebrated my grandmother’s birthday and I thought I’d try my hand at baking a cake and making frosting all from scratch. It was actually pretty easy to make, but it was  only about 80% successful so I’ll give you the low down- do as I say not as I do :)


To make the white cake I followed this recipe from Better Homes & Gardens.


  • 6 egg whites
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup butter, softened
  • 2 2/3 cups sugar
  • 2 teaspoons vanilla
  • 3/4 teaspoon salt
  • 2 cups buttermilk (I did not have buttermilk so instead I put 2 1/2 tablespoons of white vinegar in a measuring cup, then poured milk in up to the 2 cup line. Wait 7-10 minutes and stir. The milk will look a little curdled, but don’t worry.)

To make:

  • Allow egg whites to sit at room temperature for at least 30 minutes. Preheat oven to 350*
  • Grease THREE round cake pans then lightly flour the bottoms
  • In a medium bowl stir together flour, baking powder, and salt
  • In a large bowl beat butter on high for 30 seconds, then add sugar and vanilla and beat until well combined. Add the egg whites all at once and beat on medium-high for 3 minutes
  • Alternately add dry ingredients and buttermilk, beat about 30 seconds after each addition. Divide the batter into your THREE pans, it may look slightly curdled
  • Bake for 30-35 minutes

Note: I thought I was so darn smart squeezing this batter into two pans because I didn’t have three. I WAS NOT. This meant it couldn’t rise as much as much as it needed to and the cake was super dense. Delicious, but not light and fluffy like it should have been.


To make the frosting I followed this recipe on Cake Merchant.


  • 3 1/2 sticks butter at room temperature (I let it sit on the counter for about 30 minutes)
  • 2 1/2 cups powdered sugar
  • a pinch of salt
  • 2 teaspoons vanilla
  • 2 tablespoons 2% milk

To make:

  • Beat the butter 3 minutes until it becomes creamy (time yourself- at 2 minutes it looks done but at 3 minutes it looks much better)
  • Add powdered sugar and beat on low until combined, then beat on medium for another 3 minutes
  • Add the vanilla and beat on medium for 3 minutes
  • Add the cream 1 tablespoon at a time, beat 3 minutes with each tablespoon

Note: Time yourself when using your electric mixer, it’s all the whipping up that makes this frosting ah-mazing. 


cake slicedI’m terrible at capturing the deliciousness of food on my camera.

Keep refrigerated until a few hours before you eat it, because the frosting is basically a giant hunk o’ dairy.


Pinterest Food Challenge: Peanut Butter Blondies

Wednesdays are quickly becoming my regular recipe day around here, and I’m pretty ok with that because we’ve been eating lots of delicious things because of it. Today I’ve got… surprise surprise… another recipe that involves peanut butter and chocolate chips. I really might be developing an addiction.


The original recipe for these, from Sweetest Kitchen, left them a little dry for my taste, or maybe I just cooked it for a little too long, so here’s the recipe and instructions according to how I will be altering it in the future.

To make:

  • 1/2 stick unsalted butter
  • 1 cup brown sugar
  • 1/4 cup natural peanut butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup semi-sweet chocolate chips 
  • 1 tablespoon vegetable oil

To bake:

  • Preheat the oven to 350°F and grease an 8×6″ square pan (set aside)
  • In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. I wasn’t sure how this would go, but the brown sugar basically dissolves and it looks a little like crunchy peanut butter when its done.
  • Remove from the heat and stir in the peanut butter then set aside
  • Combine the flour, baking powder, baking soda and salt in a large mixing bowl.
  • Go back to your brown sugar mixture and add the egg and vanilla, mix well. Pour the mixture into the dry ingredients and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.
  • Transfer the batter to the pan, spreading it evenly to the edges. Sprinkle with the chocolate chips and lightly press them into the batter.
  • Bake for 18-22 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into squares and serve.


My family really enjoyed these, the peanut butter taste ends up being really subtle and the tiny bit of crunch on top makes them pretty delicious. Make sure to check out Sweetest Kitchen, there’s about a zillion other recipes on there.

And for more easy to make treats and meals, check out my Pinterest Food Challenge page!

pinterest food challenge

At least once a month cook or bake something you’ve pinned, and share it with others! Let’s try to stop pinning and start making. 

Pinterest Food Challenge: Hot Chocolate Cookies

Just last weekend one of the blogs I regularly read, This Vintage Grove posted a recipe for hot chocolate cookies, and I immediately pinned it. And then I immediately baked it because they sounded so delicious I just couldn’t wait.

pinterest food challenge

Lately I’ve been cooking something I pinned once a week, but my goal has always just been once a month. Feel free to join me in putting our pins to use!

To make hot chocolate cookies you will need:

  • 1/2 cup shortening (I wouldn’t recommend substituting this, you need the texture of it)
  • 1/2 cup butter
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/4 cup + 2 Tablespoons hot chocolate mix (buy a marshmallow free mix!)
  • 1 cup milk chocolate chips

To make:

  • Use a hand mixer to stir together shortening, softened butter, brown sugar, and granulated sugar until light and fluffy.  Add eggs and vanilla.
  • In a separate bowl, combine baking powder, baking soda, salt, flour and hot chocolate powder. Add to the butter/sugar mixture and combine.
  • Fold in chocolate chips.
  • Chill dough in the refrigerator for at least an hour
  • After your dough has chilled, preheat oven to 350* and drop by rounded tablespoons onto a greased cookie sheet
  • Bake for 8 minutes or until set up but the centers are still soft.
I recommend if you don't eat them straight out of the oven, heat them up in the microwave for a few seconds. It makes them extra amazing!

I recommend if you don’t eat them straight out of the oven, heat them up in the microwave for a few seconds. It makes them extra amazing!

You can check out everything else I’ve baked and cooked from pins here, everything is moderately easy and absolutely delicious!



Pinterest Food Challenge: Easy, Creamy Tomato Soup

Last week I hit you with a detailed potato soup recipe- this week I went for easy. All you need is a blender and a microwave, woo hoo! This is also from the same website I got my sugar doodle recipe from, an those were a huge hit so now that I’ve got two good ones in a row I think I’m going to have to go through the website a bit more.

pinterest food challenge

At least once a month, try and cook or bake something you pinned- then share the wealth!

The ingredients for this recipe were really straight forward, and a lot of them I already had on hand:

  • two 14.5-ounce cans stewed tomatoes

  • 2 carrots, peeled and trimmed

  • 2 tablespoons olive oil

  • 3/4 teaspoon Adobo seasoning

  • 1/2 cup milk

  • 1/2 teaspoon black pepper, or to taste

  • 1/2 teaspoon salt, optional and to taste

  • 1/2 teaspoon chili powder, optional and to taste

  • basil for garnish

  • mozzarella shredded cheese for garnish

The original recipe has a few other suggestions of seasonings and measurements, so be sure to check it out here.


And here’s how to make it:

  • Chop up your carrots
  • Put all ingredients (besides garnishes) in a blender until creamed
  • Pour into a microwave safe container and microwave 3-5 minutes at a time on high, stir, then repeat this step until soup is at desired temperature. I think it was 10 minutes total for me

We had about 4 servings of delicious, crazy easy to make tomato soup.


I recommend you make yourself a solid grilled cheese to dip in it. :)

What have you cooked recently?


Linked up with: Someday Crafts, House of Hepworths, The Shabby Creek Cottage, 504 Main

Pinterest Food Challenge: Creamy Potato Soup

Lately I’ve been posting recipes every Wednesday, I guess I’ve been in the mood to cook. I’ve got another one on the docket- Creamy Potato Soup. I got bold and tried attempted a recipe from the one and only Pioneer Woman.

pinterest food challenge

We all pin so many ideas and recipes, but let’s take some action people! At least once a month, cook or bake something that you pinned and link it in the comments!

The original recipe is here, I adapted it to better suit what we like so be sure to check out both. My version made about 8 servings.


For my version, here’s what you’ll need:

  • 3 whole carrots, diced
  • 6 whole small potatoes, peeled and diced
  • 3 cans chicken broth
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon minced fresh parsley
  • 1 cup shredded mozzarella cheese

Here’s how it goes:

  • Dice your carrots and put them in a large pot with a bit of water, leave on stoptop with medium heat
  • Peel and dice your potatoes, add them to the carrots, and let cook for 5-7 more minutes
  • Add salt, pepper, chili powder, and chicken broth to the pot, cook for 10-15 more minutes until potatoes are soft
  • In a separate bowl, whisk together your flour and milk, then add to the pot and cook for another 5 minutes
  • Remove 1/2-2/3 of the soup from the pot and put it in the blender on high until creamy then add it back into the pot
  • Mix in sour cream and parsley
  • Cook for another 5 minutes, then serve with mozzarella on top



PS- Have you voted for me to win an Apartment Therapy Homie yet? I’m never going to win, but right now I’m sitting happily in the middle and I’d love to stay there. Also, you can vote for as many blogs as you’d like so vote away here!

Here’s who I voted for:


Pinterest Food Challenge: Gluten Free Peanut Butter Cookies

I know, I’ve been a bit on a dessert kick this month- first with the peanut butter chocolate chip fudge and then with the peanut butter chocolate chip shortbread cookies. But you’re going to have to deal with it because I’ve got some more peanut butter for you: 4 ingredient peanut butter chocolate chip cookies that just so happen to also be gluten free. Yum!

pinterest food challenge

We all pin so many ideas and recipes, but let’s take some action people! At least once a month, cook or bake something that you pinned and link it in the comments!

The original recipe is actually from PBS Parents, I’ve made them twice now and with different peanut butters each time. The first time I made the cookies with Skippy brand peanut butter and I LOVED them. The second time I made them with Teddie natural peanut butter and I wasn’t super crazy about them, but Matt loved them. So I guess it’s a preference thing.


  • 1 cup peanut butter, smooth or crunchy (I used smooth both times)
  • 1 cup sugar
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract

To make:

  • Preaheat oven to 350*
  • Mix all the ingredients together, I did this by hand with a fork
  • Scoop in heaping balls onto a greased cookie dish, then use a fork to press down on each ball (so they flatten)
  • Bake for 10-12 minutes then let cool for at least 5 before moving


So super easy, so super cheap, and a real crowd pleaser!!  I definitely recommend you try them, whether you need to eat gluten free or not.

Linked up with:

Whatever Goes Wednesday @ Someday CraftsHookin Up With House of Hepworths, and Liz Marie Blog