Pepperoni Pizza Pasta Salad

Ingredients:
Meat
3 oz Pepperoni
Produce
8 oz Cherry tomatoes
1 tsp Garlic powder
2 tsp Oregano
Pasta & Grains
16 oz Rotini
Baking & Spices
1/4 tsp Pepper
1 tsp Salt
Oils & Vinegars
3/4 cup Olive oil
1/2 cup Red wine vinegar
Dairy
8 oz Cheddar cheese, sharp
8 oz Mozzarella cheese
3/4 cup Parmesan cheese, grated

Instructions:
Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool.
Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper.
Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving.

Nice recipes bruh

Iced Tea (Caffeinated)

Prep Time: 5 mins
Additional Time: 3 hrs 15 mins
Total Time: 3 hrs 20 mins
Servings: 8
Yield: 8 cups


Ingredients

1 pinch baking soda

2 cups boiling water

6 tea bags

¾ cup white sugar

6 cups cool water


Directions

Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes.

Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours.

Scotts BBQ Sauce
Ingredients


1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
¼ cup paprika
1 pound dark brown sugar
¼ cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
¼ cup Worcestershire sauce
½ cup lemon juice

Directions

In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

INGREDIENTS
Nutrition

1 (46 ounce) jar whole dill pickles
1 cup sugar
2 cups water
2 (1 ounce) packets kool-aid unsweetened cherry drink mix

DIRECTIONS

Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.
In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
Cover the jar and refrigerate at least 24 hour

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