PUMPKIN CHOCOLATE CHIP COOKIES

PUMPKIN CHOCOLATE CHIP COOKIES

1 c. Butter (2 sticks) softened
2 c. sugar
4 c. flour
2 c. pumpkin (canned okay)

2 eggs
2 tsp. vanilla

2 tsp. orange zest
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder 12 oz. chocolate chips

Cream together shortening and sugar. Add egg, vanilla, orange zest and pumpkin. Mix well. Add dry ingredients and chocolate chips. Mix. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes. Makes approximately 8 dozen cookies.

Can be refrigerated and used in batches. Or use a scoop to make cookies to freeze. I put them on a wax paper lined cookie sheet and freeze overnight. When frozen, place as many as you want in freezer bags and put back in freezer.

Potato Cauliflower Soup

Potato Cauliflower Soup

15 small/10 medium Yukon gold potatoes, cut into pieces
1 yellow onion, chopped
1 stalk celery, diced
3 carrots, diced
1 head cauliflower, leaves and stem removed, chopped
2 boxes chicken stock
1 cube butter
6 Tbs flour
1 pint half and half
Salt and Pepper to taste
1 cup cheddar cheese, grated

In large pot, pour chicken stock, add all vegetables and bring to boil. Turn down heat to medium low and simmer for 35 minutes.  5 minutes before timer goes off, in a small sauce pan melt 1 stick butter. when melted add 6 tbs flour and whisk over heat for 1 minute. Add half and half and whisk for 2 more minutes. Add mixture to the pot of veggies and stir. Heat through another minute and turn off heat. Immediately add cheddar cheese, stir and serve!

 

Pumpkin Cookies with Maple Frosting

Pumpkin Cookies with Maple Frosting
from Cammie Moomey's Website

2 c. butter, softened
2 c. sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
2 tsp vanilla
1 15oz. can pumpkin
4 c. flour

Icing:
4 Tbs butter, softened
4 oz. cream cheese, softened
1/3 c. maple syrup
1/4 c. milk
powdered sugar
1 tsp vanilla

Preheat oven to 350.
In a large bowl beat butter on high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 tsp vanilla; beat until combined. Beat in pumpkin. Add flour and stir until well combined.
Drop by heaping tablespoonfulls onto an ungreased (or stoneware) cookie sheet. Bake for 12-14 minutes.

For icing:
Beat together butter and cream cheese until smooth. Add maple syrup and milk, gradually add enough powdered sugar to reach spreading consistency, you want it to be spreadable but not thin enough to drip off the cookie. Add vanilla. After cookies are cooled, spread a little icing on top and let each cookie set.

Peanut Butter Fudge Crispy Treats

Rice Krispie Treats

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Rice Krispies Cereal

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge

1 cup butter, plus a bit more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes.

Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

Pour over the Rice Krispie treats in the pan and spread evenly.
Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge

2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly.

Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined.

Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into one inch pieces.

Zucchini Tomato Pasta

Ingredients

Extra Virgin Olive Oil (2 tbls)
6 small Zucchini, thinly sliced
6 medium ripe tomatoes, diced
1 tsp Italian seasoning
2 large clove garlic, grated or finely chopped
4 leaves basil, chopped
1 cup pre-shredded cheddar and Monterey mix cheese
1 pkg spaghetti, cooked to pkg directions
Parmesan cheese for the table

Preheat a large pan over medium heat, coat bottom with olive oil, add zucchini, tomatoes and Italian seasonings, simmer for 20 minutes, stirring occasionally. Add garlic and basil and simmer 5 more minutes, turn off heat and stir in cheese. Stir in spaghetti and serve immediately with Parmesan cheese.

My Version of Zuppa Toscana Soup!

Peggy posted her version and I keep meaning to post my doctored version.

Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

* 1 lb ground Italian sausage

* 1/4 tsp crushed red peppers

* 1 large diced white or yellow onion

* 4 slices smoked bacon, chopped

* 2 large cloves garlic, grated

* 8 cups chicken stock

* 1 pint heavy cream

* 1 lb sliced red or yellow (like Yukon Gold) potatoes (6-8 small)

* 1/4 of a bunch of kale, loosely chopped

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside on a plate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft.

3. To a large pot add chicken broth, and then add the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about 30 minutes.

5. Add heavy cream and cook until thoroughly heated.

6. Stir in the sausage and simmer 3 minutes.

7. Add kale just before serving. Delicious!

DIRT CAKE

2 (20 oz.) pkgs. Oreo cookies
1/2 stick butter
1 (8 oz.) cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 sm. French vanilla instant pudding boxes
1 (12 oz.) Cool Whip
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture.
Crumble the Oreo's in a blender, leave the cream in the Oreo's.
Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms and a plastic flower. Enjoy!
*Note: The clay pot can be sterilized in the oven by baking it at 350° for at least 2 hours. It turns our really nice, like Terra Cotta. After it cools down, wash it with soap and water. A new, sterilized garden trowel can be used as a serving spoon for extra fun.

Peggy's Best Whole Wheat Bread

I've experimented with a lot of whole wheat bread recipes and this one turns out really good for me each time. I do use a stoneware bread pan to bake it in, and that probably makes a lot of the difference.

1 cup water
3 TBS honey
1/2 cup unbleached white flour
2 1/2 cups wheat flour (white or red wheat)
1 1/2 TBS powdered milk
3 TBS Gluten flour (can buy this in the health food section or bulk bins)
1 TBS flax seed (optional--also in health food or bulk bins)
1 1/2 tsp. salt
2 TBS butter (I use real)
2 tsp yeast

Load in machine. Run through dough cycle. Punch down. Shape into loaf. Let rise about 35 minutes. Bake at 350º for about 35 min. Loaf should sound hollow on the bottom when turned out of pan. I like to rub butter on the top of it to make a softer crust.

The water might need to be altered depending on your altitude. I would load it, and get it mixing good. If it is a bit dry add a little water til the dough is sticky to the touch without sticking to your finger.
I also bought a dough enhancer from Emergency Essentials. I'm not sure where else you can get that, but I have been adding a Tablespoon of that.

SusieQ's French Bread

This is a never fail, very delicious, and chewy french bread. Makes 2 loafs.

1 1/4 cup water
4 cups flour
4 teaspoons sugar
1 1/2 tsp salt
2 tsp yeast
2 TBS margarine or butter

Load into bread machine and set on dough cycle. When complete turn it on again to knead it down into a ball, then stop machine and take it out and put on a floured surface. Cut dough in half. Roll into 2 loafs and set on a coated cookie sheet. Bake at 400º for 20-25 minutes.

Zuppa Tuscana

Like you get at the Olive Garden.
Makes: 6-8 servings
INGREDIENTS

* 1 lb ground Italian sausage
* 1 1/2 tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* 1/4 of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

**I thought for sure Lindy would have this recipe on our blog and was very surprised when it wasn't. So, whala! It got me busy adding some recipes! =)

Easy Blender Salsa

2 cans (141/2 oz.) canned tomatoes (do not drain)
1 jalapeno (without seeds or can leave seeds in if you like it extra hot)
1/2 med. white onion, coarsely chopped
1/2 t. minced garlic (or garlic powder)
1/2 t. cumin
few squeezes lime juice
1/3 bunch green onions, finely chopped
1/3 bunch cilantro (pull leaves off stems, throw away stems and only use leaves)
salt and pepper to taste


1)Put tomatoes, jalapeno, white onion, garlic, cumin, and lime juice in blender
2)Blend until smooth.
3)Add in chopped green onions and cilantro leaves.
4)Blend again. You can blend longer to get a smooth salsa or a shorter time to leave the cilantro and green onions a little chunkier.
5)Add salt and pepper to taste.
6)Refrigerate after making.
7)Serve with tortilla chips.

Divine Chocolate Cake

Serves 8

Ingredients

1 cup flour
1 cup plus 2 Tbs sugar
7 Tbs Hershey's cocoa
1/2 tsp baking soda
2 large eggs
1/2 cup milk
1 stick melted butter
1/2 tsp vanilla
powdered sugar for dusting

Preheat oven to 350. Spray a 9-inch round cake pan with spray oil (I only had a 9 inch square pan).

In a mixing bowl, whisk together flour,sugar, cocoa powder and baking soda. (I used my stand mixer).

Make a well in the middle of the mixed ingredients, add eggs and milk and whisk gently to a thick batter, whisk briskly for 30-40 strokes. Whisk in the melted butter and vanilla just until smooth. (Again...I used my stand mixer on low).

Scrape into prepared pan. Bake for 35 minutes. Let cool completely and dust with powdered sugar.

Serve and enjoy!

Adapted from Rachael Ray magazine recipe :) You can put a piece of parchment paper on the bottom of the pan and spray it too and then invert the cake onto a plate when cool and then dust.

Best Hard Boiled Eggs

Howard Helmer from The American Egg Board says - from Everyday with Rachael Ray magazine...

Hard boiled eggs shouldn't stink! It's the boiling too long that causes the sulfurous stench.

To avoid that, place a single layer of eggs in a pot and cover with water by one inch, put a teaspoon of salt in. Pop on a lid. Bring water to a boil and immediately remove from heat. Let the eggs stand covered for 10 minutes before plunging them in ice water.

I have tried it this way a few times and they are the best eggs!!!

Deconstructed Lasagna

Ingredients

1 pound fusilli Noodles
2 Tbs olive oil
1 pound lean ground sirloin (beef)
1 small carrot, grated
1 small onion, finely chopped
2 cloves garlic, chopped or grated
1 cup beef broth
1 large can diced or crushed tomatoes with basil
salt & pepper to taste
1/4 tsp Italian seasoning
1 tub ricotta cheese
1 cup grated Parmesan cheese


Instructions

Cook pasta to package directions, drain.

In a large saute pan brown ground beef in olive oil for about 5 minutes, add onions, carrots and garlic cook 5 more minutes. Add beef broth and tomatoes, salt and pepper and stir. Simmer for 15 minutes. Stir in noodles and 1/2 cup Parmesan cheese and heat through for 5 minutes.

Mix ricotta cheese with Italian seasoning in a small bowl.

Serve 1 small scoop ricotta on plate and put lasagna mixture over it and sprinkle with Parmesan cheese.

Serve

I made this a bit different than RR did. I didn't use fresh basil or fresh Parsley and she did. It still turned out very yummy.

Cake Mix Cookies & Frosting

I borrowed this from Janel Ogden's blog :) this is her picture too!

Cake Mix Cookies

1 Box of your Favorite Cake Mix (today, I used Yellow Cake)
1/2 cup Vegetable Oil
2 Eggs

Combine all the ingredients in a bowl. Scoop dough into small balls (about the size of small bouncy ball) and place two inches apart on an ungreased cookie sheet. Bake for 8-10 minutes at 350.

For the delicious chocolate on top of the cookies, I pulled out the chocolate Fondue I made from Friday. This recipe is from a good friend of mine, and although it is not healthy...it is yummy. This is divine for Fondue, but it worked well too piped onto the top of the cookies:

Chocolate Dipping Sauce
1 cup Butter
1 cup Semi-Sweet Chocolate Chips
1 cup Milk Chocolate Chips

Combine ingredients in saucepan over medium heat. Continue to stir until mixed well together. Then add 1 1/2 cans of Evaporated Milk. Once that is combined, add 3 cups Powdered Sugar, then boil for 3 minutes. Pour into Fondue and start dipping.

Strawberry Banana Muffins

1 1/4 cups whole wheat pastry flour
3/8 tsp Stevia extract powder
2 1/2 tsp baking powder
1/2 tsp cinnamon
1 egg
1/2 cup water
1/4 cup canola oil
2/3 cup mashed banana (1 large banana)
3/4 cup chopped fresh strawberries

Oil the muffin cups. In a mixing bowl stir together flour, stevia, baking powder and cinnamon. Make a depression to receive the liquid ingredients. Using a separate bowl, mix together egg, water and oil. Add to the flour mixture and stir by hand. Add banana and strawberries and stir just until combined. Spoon batter into the muffin cups. Bake in a preheated oven at 400 degrees for 20 minutes or until golden. Makes 12 muffins (not large muffins).

FYI: These contain no white flour or sugar. Each muffin is 1 Weight Watcher point and they are delicious! I shared them with several neighbors who could not believe they so healthy because they were so yummy. Also, Stevia is a natural sugar substitute made from a plant so it doesn't do weird things to your body like the artificial sweeteners can do.

Almost Thin Mints

I posted this on my blog but I know Lindy is going to want me to put it here. These are so delicious and will hold you over until the cookie sale comes around again. They do get a little messy to make but are really worth it. My 6 year old helped me make them with success..... Laurie

1 pkg of Ritz Crackers

1 pkg of milk chocolate chips

1 pkg of dark chocolate chips

2 tsps Peppermint extract.

Melt the chocolate chips together in a glass bowl in the microwave for 1 minute. Stir. Melt for another minute. Stir. Melt about another 20 seconds and stir.

Add peppermint extract.

Dip crackers, one at a time, in chocolate, coating completely. Use a plastic fork to lift out. Let excess chocolate drip back into bowl.

Set on foil or parchment lined cookie sheet, being careful not to let them touch each other.

Place in refrigerator for about 30 minutes to set.

Makes about 36 cookies.

Lemon Butter Syrup

2 cups sugar
1 cup water
2 Tbls. butter
zest and juice of 1 lemon


Place sugar and water in pan over med high heat and bring to boil, cook for 2 minutes. Remove from heat and add butter, lemon zest and juice into syrup, stir and serve warm with French toast, pancakes, etc.

Refrigerate and heat it up for another meal :)

Orzo Pasta

Ingredients

1 box Orzo Pasta
1/2 cup olive oil
1 Tablespoon vinegar
1 cup frozen peas
1 cup frozen corn
1 package feta cheese with herbs
1 small can sliced olives, drained (green olives are good in this too)
Salt & pepper to taste

Boil pasta according to package directions and drain. In a large bowl mix all ingredients together. Serve warm or cold with a crusty bread.

Deniece W's Chocolate Chip Cookies

Ingredients

2 sticks(1 cup) butter, softened
1 cup oil (I used canola)
1 1/2 cups sugar
2 cups brown sugar
2 eggs
2 tsp vanilla
1 tsp almond extract
5 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 lb chocolate chips (I used Hershey's)

Cream butter, oil and sugars. Add eggs, vanilla (and almond ext). Add dry ingredients (I did 1 cup of flour at a time). Add chocolate chips. Bake at 400 degrees for 10 minutes. Best when underdone and cooled completely. ( I never wait...I love chocolate chip cookies and cold milk)

Brown Sugar Muffins

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 cups sifted flour (or sometimes I am too lazy and don't bother sifting)
1 tsp. soda
1 cup milk
1/4 tsp. salt
1 tsp. vanilla

Cream butter, sugar and eggs. Add dry ingredients. Add milk & vanilla. Bake at 325 degrees for 20 minutes.

Cowboy Caviar

Every once in a while at school, for lunch, the staff has what we affectionately call "Dip Day". All of us bring in our favorite dip and dippers and that's our lunch! It is our favorite kind of lunch and there are always so many different choices. Here is one of my favorites brought in by one of the aides, Sue.
2 tbs red wine vinegar
2 tsp olive oil
1 clove chopped garlic
1 tsp Tabasco Sauce
Dash black pepper
1 ripe avocado
1 15-oz. can black beans
1 15-oz can pinto beans (not refried!)
1 16-oz can KERNEL corn
1/2 C. chopped green onion
1/2 C. chopped cilantro (use fresh)
1/2 lb. Roma tomatoes, chopped

Peel and cube avocado. Set aside. Stir together vinegar, oil, garlic, Tabasco, and a dash of black pepper. Add avocado and toss. Drain beans and corn and add to avocado. Add rest of ingredients and refrigerate for a couple of hours. Serve with chips or crackers.

Neapolitan Baked Ziti

From Rachael's Daytime Talk Show
Ingredients

* 1 pound ziti with lines (I used smooth)
* 2 tablespoons EVOO - Extra Virgin Olive Oil
* 1 medium onion, chopped
* 4 cloves garlic, grated or minced
* 1 28-ounce can whole plum tomatoes (I used a tomato/basil jarred sauce in place of the tomatoes and basil)
* 4 to 5 leaves basil, torn
* Salt and pepper to taste
* 3 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 1 fresh or dried bay leaf
* Freshly grated nutmeg
* 1 large ball fresh mozzarella, diced
* 1/4 cup (a handful) grated Parmigiano Reggiano

Yields: 4-6 servings
Preparation

Preheat oven 400°F.

Place a large pot of water over high heat and bring up to boil to cook the ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.

While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.

Add the tomatoes and smash them up into small pieces with a potato masher or with the back of a spoon. Add the basil and season with some salt and pepper. Bring up to a bubble and simmer for 15 minutes.

Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, stir to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season with some salt, pepper and a couple of grates of nutmeg. Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.

Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated Parmigiano over the top, ( I layered it) transfer to the oven and bake for 25-30 minutes.

White Mountain Frosting

This has a marshmallow texture and is great on Devil's food cake!

Ingredients

• 1/2 cup sugar
• 1/4 cup light corn syrup
• 2 tablespoons water
• 2 egg whites
• 1 teaspoon vanilla

Directions

Combine sugar, corn syrup, and water in small saucepan.

Cover; heat to rolling boil over medium heat.

Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.

As mixture boils, beat egg whites until stiff peaks form.

Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.

Beat on high speed until stiff peaks form.

Add vanilla during last minute of beating.

VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp. grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, substitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.

Marshmallow Pops

I made these for Valentines day and they were super easy, a little messy and really delicious! One of the people I gave them to said they were as good as the ones they sell at Rocky Mountain Chocolates. High praise and I'm sure mine aren't as pretty as theirs. To make 80 I used two bags of the Wilton Chocolate Melts, a bag and a half of jumbo size marshmallows and a variety of sprinkles that I had left over from this years Christmas cookie baking. I also bought the lollipop sticks at Michael's.
The first step is inserting a lollipop stick in each of the marshmallows and setting them on a tray where they are close at hand. You also want to have something set up to stick the sticks in after dipping. Styrofoam works fine. Then, in a microwave safe bowl, melt one pkg of the chocolate for about one minute. Stir the chocolate and melt for about another 15 seconds.
Immediately start dipping the pops. After dipping, sprinkle with whatever kind of sprinkles you have and stick in the Styrofoam to harden. I even garnished some with red hots. They take about 15 minutes to harden completely and then you can stick them in plastic gift bags.
I had so much fun doing this I will definitely do it again.

Yukon Gold Potatoes- Jacques Pepin Style

From the Rachael Ray show... We love these. Simple and yummy!

3 pounds of small Yukon gold potatoes
salt & pepper
3 cups chicken stock
3 tablespoons butter
2-3 tablespoons freshly chopped parsley (optional)

Place the potatoes in a deep large skillet and add salt and pepper to taste. Cover potatoes halfway with chicken stock, add the butter and cover skillet with a lid. Cook 5-8 minutes depending on the size of the potatoes. Remove lid and cook on medium high until stock evaporates (the butter will brown the bottom of the potatoes). Once the stock has evaporated pop each potato using a ladle (do not smash just flatten). Allow the potatoes to brown on both sides, about 5 minutes, re-season with salt and pepper if needed or desired. Remove potatoes from skillet to serving tray and garnish with parsley if desired.

Fruit Swirl Cake Bars

Unique, yummy, moist and not that hard to make.

Ingredients:

1 3/4 cups sugar

1/2 lb. butter or margarine

4 eggs

3 cups SIFTED flour (measure then sift)

1 tsp. salt

1/2 tbsp. baking powder

1 tbsp. vanilla

2 cans pie filling

Instructions:

Cream sugar and butter. Add eggs and cream some more. Add rest of ingredients except pie filling. Beat until blended. Batter will be thick.

Spread 2/3 only of batter on jelly roll pan. Won't spread easily, don't worry. Spread pie filling evenly over batter.

Drop remaining batter by spoonfuls on top. Place in 350 degree over for 5 minutes. Remove and swirl top with spoon, spreading out batter you dropped on top. Now bake 30-40 minutes. Let cake cool.

Glaze: (optional, I don't usually use it but it looks pretty)

1/4 cup butter

1/4 cup sugar

1/4 cup milk

Powdered Sugar

Bring butter, regular sugar and milk to boil. Remove, add enough powdered sugar to make a thin icing. Dallop of cool whip if desired or ice cream.

Blue Cheese Dressing

Ingredients

1 small tub sour cream (can be light or fat free)
1 tub blue cheese crumbles
1/4 cup lemon juice
2 tablespoons vinegar
1/2 cup milk (I use 1 %)
salt and pepper to taste

Mix all ingredients together and serve on salad or for dipping veggies

French Bread Pizza

These are so easy and yummy!

Baguette French bread sliced down the middle and into 5-6 inch pieces.
Pizza sauce or ranch dressing
Mozzarella cheese (or whatever cheese you like)
Toppings ( I like spinach and fresh chopped garlic)

Assemble pizzas and bake about 3-5 minutes 6-8 inches under broiler!

Sweet and Sour Chicken

Ingredients

3 tablespoons of olive oil, divided
4 small or 3 large boneless/skinless chicken breasts, cut into bite size pieces
1 red bell pepper, peeled, seeded and sliced
6 scallions, cleaned and sliced into large pieces (whites and greens)
1 cup chicken stock
1/2 cup brown sugar
1 bottle Russian or Catalina salad dressing
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup corn starch mixed with 1/2 cup water
1 can tid-bit pineapple
Salt & Pepper to taste


In a large skillet, cook chicken in 2 tablespoons olive oil over medium high heat until cooked through (about 6 minutes) stirring occasionally. Remove chicken to a foil covered plate.

Add 1 tablespoon olive oil to the pan and add scallions and bell pepper and saute for 3 minutes on med high heat. Lower heat to med and add chicken stock salad dressing, soy sauce, vinegar, and starch mixture and stir until thickened (about 3 minutes) add salt & pepper and stir in chicken and pineapple.

Serve over rice!