Okay, so that’s more than a slight exaggeration. But still. The end of the school year was defined by Pinterest recipes for my gatherings, and both of them were a pretty big hit!
First up, this orzo salad. I made this for our faculty picnic, and it was wonderful. I was inspired to “pin it” and then try it because Giant Eagle makes this wonderful orzo salad that I can’t pass up any time I see it, and this recipe looked a lot like it. It tasted similar–perhaps even better–and I will absolutely be making it again. It was a great picnic contribution, and the leftovers worked really well as a side dish, too. I used kalamata olives instead of green, but otherwise, all ingredients were the same. Actually…that’s not entirely true. I doubled the amount of dressing, partly because recipes never seem to dress things quite enough for me, partly because I had a grand orzo mishap. The first batch of orzo that I made went mostly down the drain–literally–because it slipped right through the holes in my pasta strainer. Not one of my shining moments. Luckily, I had bought a second package of orzo, but neither package was the amount called for in the recipe, so I just guesstimated. Still turned out pretty tasty, though!
The second and final dish for today is these cheesecake cookies. I brought these to a post-graduation gathering at a friend’s house, and they were pretty decadently delicious. We used both cherry pie filling in some and blueberry in the others; the cherry was definitely my favorite. And, amazingly, they really do taste just like little mini cheesecakes! They were rather difficult to transport, and slightly difficult to eat, because they were fairly soft, though apparently they should be stored in the refrigerator, which has the added benefit of firming them up a bit, too–that’s an important note for next time. They were rather time-consuming, but so tasty!
Pinterest, you may be my new (dangerous but oh-so-creative) cooking buddy.