Caprese Pasta Salad, Big Pan of Cheesy Potatoes, and Crazy Boating Story from Up North

Vegetarians & Meat-Lovers: Split Table Recipes

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Caprese Pasta Salad, Big Pan of Cheesy Potatoes, and Crazy Boating Story from Up North. Easy simple yummy recipes to enjoy those fresh summer garden and local farm fresh tomatoes and basil leaves, and fall creeping in...a comfort food recipe for cheesy potatoes. Plus, a crazy boating story! Two boats were involved in this crazy story. What are th odds!
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Caprese Pasta Salad
12 ounces tricolor rotini pasta, cooked and drained
3 cups sliced tomatoes cultivar (multicolored red, orange, yellow)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dried basil leaves
8 ounces fresh mozzarella cut up
2 cups fresh basil leaves (small or cut up big ones).
Mix all together and serve.
Big Pan of Cheesy Potatoes with Corn Flake topping
3 pounds, 4 ounces frozen shredded hash browns (this size is flexible), thawed
2 cans cream of potato soup
2 sticks melted buttter, divided
4 cups shredded sharp cheddar cheese
salt and pepper to taste
2 cups Corn Flakes
Combine thawed potatoes, soup, 1 stick of melted butter, 3 cups shredded cheese and stir and mash to thoroughly mix. Press evenly into a 9x13 inch pan. Sprinkle with salt and pepper. Bake at 350 degrees for 35-40 minutes until a bit golden and looks done. Melt the second stick of butter. Spread corn flakes across top. Pour butter over flakes. Bake for 5 minutes more. Serve.
Enjoy!
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