Bowtie Teriyaki Chicken Spinach Salad

This recipe makes 4 portions. Joe and I ate it for dinner last night and lunch today. It's even better the next day. I used bagged lettuce in place of the spinach and bow tie pasta, skipping the marinade step. I know my audience and what they like :)

8 oz. Bowtie pasta, cooked and cooled
1 bag of fresh baby Spinach
1 small can Mandarin Oranges
1 Red Pepper, chopped
1/2 can sliced Water Chestnuts
1/2 bunch Green Onions, chopped
1/2 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Flat Leaf Parsley
2 TBSP Sesame Seeds, toasted
2 cups cooked chicken, shredded I cooked the chicken in this sauce for extra flavor.

Dressing:
1/2 cup Canola Oil
1/3 cup White, Red, or Rice Wine Vinegar
1/4 tsp. Salt
1/4 tsp. Black Pepper
1/3 C. Teriyaki Sauce
2 1/2 TBSP Sugar

Directions:
Cook bowtie pasta according to package directions. Drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta and chicken in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce, pasta, and chicken over the salad. Toss together and serve. Enjoy!

Cheesecake Pie

I love thins recipe, it's light and so sweet cream cheesy :)

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla
3 1.2 cups(8 0z.) cool whip topping
1 graham crust crust, bought or homemade

Beat Cream cheese , sugar and vanilla until smooth. Fold in cool whip. Spoon into crust.

For cheesecake tarts: Spoon filling into single serving graham cracker pie crusts. Chill 2 hours. Garnish with fruit. makes 12 tarts

Cinnamon Crescent Twists

I made these this morning and they were do good. Super easy, quick and I had everything on hand. Enjoy.

1 package (8 ounces) refrigerated crescent rolls- I doubled the recipe
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon

Glaze:
1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water


Separate crescent roll dough into four rectangles; press seams to seal.


In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.


Starting from a long side, cut each rectangle into three strips. Twist each strip several times; seal ends together.

Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.


Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Cinnamon Roll Pancakes

Both my kids love pancakes and cinnamon rolls. This recipe serves both purposes. It took a few more steps than the normal add water mixes but was soooo worth it!

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Yield: 4 cinnamon roll pancakes or 8 small cinnamon roll pancakes

Mini Root Beer Float Cupcakes

I want to buy a bunch of shot glasses just to make this recipe. So cute!

1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies
Vanilla Icing (storebought or your favorite recipe)
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses

Directions:
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well.

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely.

Cut creme roulee wafers in half.

Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

Makes 32

"King Cake"

I've always been interested in king cakes but never tried one or understood the tradition.

The "king cake" takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day.

The cake has a small trinket (often a small plastic baby, sometimes said to represent Baby Jesus) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations (such as buying the cake for the next celebration

1 roll frozen bread dough, thawed
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon extract
Confectioner’s Icing
1-1/2 cups confectioner’s sugar
3 tablespoons milk
1 tsp clear butter or vanilla flavoring

On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact, close enough works!
In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.

Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour.
Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens.

Traditional King Cake colors are:
Purple - to symbolize Justice
Green - to symbolize Faith
Gold - to symbolize Power

Mandarin Orange Cake

I can't believe I've never posted this recipe, it's one of my all times favorites! I had it at my favorite Tearoom years ago and immediately tried to recreate it.

For the cake:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 can (14 Oz. Can) Mandarin Oranges, Juice Reserved
eggs
oil

Preheat oven to 350 degrees. Follow the cakes mix instruction for eggs,oil and water. I substitute the juice from the oranges for the water. Combine cake mix, eggs, oil and juice from the mandarin oranges, add water if maderain juice is not enough. Beat until incorporated. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased cake pan, 9 x 13 inch baking pan or cupcake pan. Bake according to box instructions. Remove from oven and cool completely

For the topping:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, drained
8 ounces Cool Whip
Extra Mandarin Orange Slices, For Garnish

Once cake is cool, mix pineapples, vanilla pudding and cool whip together. Spread on cooled cake and refrigerate several hours-if you can. Enjoy :)

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in vanilla extract and set aside to cool. Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips. Pour into a serving bowl and refrigerate. Garnish with additional chips, if you choose.

Serve with Nilla wafers, graham crackers or pretzels.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

As far as I'm concerned, cookie dough eating has just been legalized! I'm cooking for MFY this weekend and a sweet friend and I are going to set up a dessert buffet. I'm also thinking about making these, a little of this and alot of that! Let me know if you want a plate!

Marshmallow Frosting

Oh how I love cupcakes:) I wanted to and make my own fancy "hostess cupcake" knock-offs and searched for a cream filling. This recipes DOES NOT disappoint. I could eat it by the bucket full! The marshmallow cream is like a secret ingredient- you don't know where the extra flavor is coming from and don't care. Enjoy!

4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
One 16-ounce tub marshmallow cream

Directions:

In a large mixing bowl, beat the butter until creamy.
Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
Beat in the vanilla, then stir in the marshmallow cream until well blended.


K lovin' him some cupcakes.

Homemade Brownies

Update: They've been tested and "are the best thing I've ever put in my mouth" per mento's sister :)

I have a new "mento" for confirmation, and yesterday on facebook she said she wanted brownies "right now!" So today I thought I would surprise her with some. I didn't have a mix, but had all the ingredients to make them homemade.

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (recipe follows)
Directions

Heat oven to 350°F. Grease 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Crescent Roll Casserole

Here's the first yummy recipe of the year-it makes alot. We ate the extra chicken on cracker and I may even like that better than the cooked version.


2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
1 (10 3/4 ounce) can cream of chicken soup
¾ cup shredded cheddar cheese
½ cup whipping cream
Filling-
4 ounces cream cheese (softened)
4 tablespoons butter (softened)
½ teaspoon garlic powder
1/3 cup onions (finely chopped)
2 large cooked chicken breasts (chopped)
¾ cup shredded cheddar cheese
½ teaspoon seasoning salt
½ teaspoon ground black pepper
2-4 tablespoons mayonnaise (or whipping cream)
1-2 cups shredded cheddar cheese (for topping)

Pre-heat the oven to 350 degrees. Lightly grease a casserole dish. In a saucepan mix whipping cream, ¾ cup of cheese, and chicken soup. Heat just until the cheese melts. Remove from heat and set aside.

To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in the chopped chicken, onion and cheddar cheese. Mix until well combined. Add 2 tablespoons of mayonnaise (or whipping cream) mix to combine. You can add a little more if the mixture seems too dry. Season with seasoning salt and black pepper to taste.

Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll the crescent rolls, and place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Place into the dish seam-side down. Repeat until all of the crescent rolls have been used up. Drizzle the remaining soup mixture on top and sprinkle 1-2 cups of shredded cheddar cheese on top. Place into the oven and bake for 30 minutes.
(Makes 6 Servings)

Green Bean Casserole

Update: I made this for Christmas dinner and it was so yummy- can't wait to make it again!

I went on the hunt for a new green bean recipe and came up with this-
it sounds de-lish!

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted


1.Preheat oven to 350 degrees F
2.Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4.Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Caramel-Glazed Apple Spice Cake

My better half had this at his office Christmas party this week and thought it was yum-o!

Cake Ingredients:
1 cup packed light brown sugar
1 cup granulated sugar
1 ½ cups vegetable oil
3 eggs
2 ½ tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 ¼ cups chopped pecans or walnuts
3 large or 5 small Granny Smith apples, peeled & cut into ¼ inch pieces

Caramel Glaze Ingredients:
4 tbsp butter
¼ cup granulated sugar
¼ cup packed light brown sugar
1/8 tsp salt
½ cup heavy cream

Instructions:
Preheat oven to 325 degrees
Butter and flour a 9 x 13 inch pan
In a small bowl, sift together flour, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat both sugars and oil in a mixing bowl until very well blended.
Add eggs and beat well
Add vanilla and beat until fully incorporated into mixture
Add flour mixture gradually into egg mixture, mixing until just blended
Stir in nuts and apples. It will seem like there are more apples than cake mix, but that’s okay.
Bake for 50 – 75 minutes until toothpick inserted in center comes out clean
Let cool in pan while preparing glaze
Melt butter in saucepan over low heat. Stir in both sugars and salt.
Cook over medium-low heat for 2 minutes
Add cream and boil for 2 minutes
Poke holes in cake with a skewer. Pour over glaze.
Serve warm with whipped cream or vanilla ice cream

Not Your Momma's Oatmeal Cookie

Last night while "Decking the Halls" I was in the mood for some Christmas Cheer. I went to my local "adult beverage barn" and this is what they suggested:

The Oatmeal Cookie

Butterscotch Schnapps
Cinnamon Schnapps
Baileys Irish Cream

Pour equal parts of both schnapps into glass- I used ice and eye balled it. With the back side of a spoon pour another equal part of Bailey's Irish Cream- I tried this and got frustrated and ended up mixing everything together. The point is, it's supposed to bead. It did in fact taste like an oatmeal cookie and warmed my insides with Christmas Cheer. Enjoy!

Speaking of cookies, it's cookie week over here, there are some really fun and interesting new recipes and blogs.

Ground Beef Stroganoff

I'm rollin' the dice and making this for lunch!

1 lb. hamburger
1 (10 3/4 oz) can condensed cream of mushroom soup
1 packet brown gravy mix
1/2 cup sour cream
2 Tbsp. chopped onion
salt & pepper (to taste)
1 small can sliced mushrooms (I used fresh mushrooms)
Egg noodles, rice or mashed potatoes (I love it over noodles)

Brown & cook hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)
Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

Smokey Sweet Potato Souffle

I saw this on the food newtwork and it sounded so good! I'm thinking it might make an appearance at our Thanksgiving table.

5 pounds sweet potatoes, pricked with a knife
1 pound sliced bacon
1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce
1/4 cup Grade B maple syrup
5 eggs, separated
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.

Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish.

Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper.

In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks.

Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy!

Creamy Corn

Update: I made this on the stove top and put it in the oven for 30 minutes at 350 degrees- super easy and really good!

I love,love,love anything corn. Here's an interesting recipe my mom recommends made in the crock pot! I Can't wait to try it. Enjoy!

20 ounces of frozen corn (get the white/yellow mix kind)
1/2 cup of butter
1 (8 ounce) package of cream cheese
1 1/2 tablespoons sugar

6-8 servings
4 hours cook time - cook on low in crock pot stirring occasionally.

Taco Soup

This was really easy, made alot and packed a ton of flavor. Enjoy!

1 lb ground beef
1 Lg chopped onion, cooked with beef
2 cans kidney beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
1 1/2 cups water

Combine all ingredients- liquid and all! Bring to a boil and then simmer for fifteen minutes.

Chicken Scallopine

This makes really great chicken- I might add artichokes and leave out the whipping cream next time and just have a butter/wine/caper sauce.

1/2 pound Linguine
2 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Flour
2 Tablespoons Olive Oil
2 Tablespoons Butter
8 ounces, weight White Mushrooms, Sliced Thin
1/4 cup Dry White Wine
1/4 cup Chicken Broth
1/2 lemon
4 cup Heavy Cream- I used 3 cups and it was plenty
1/2 teaspoon Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping


Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth, and then squeeze juice of 1/2 lemon. Stir to de-glaze the pan, and then cook vigorously for 3-4 minutes, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Generously sprinkle Parmesan Cheese over the top. Enjoy!


Serves 2.

Margarita Pork Tenderloin

I made this last night and served it with Tex-Mex Summer Squash Casserole. The pork was great, the side dish just OK. I don't know if I would make it again- but my family did like it. They were fooled into eating squash by all the great tex-mex flavors.

3 garlic cloves, minced
1 green onion, minced
1/2 jalapeno pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.

Apple Pie

Nothin' says lovin' from your oven like a ymmy apple pie :)

1 Package Pilsbury Pie Crusts
9-10 apples, two different kinds, one Granny Smith
1/4 Cup Apple Juice
2 Tablespoons Lemon Juice
3/4 Cup Sugar
1/4 Cup Corn Starch
dash of salt
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/2 teaspoon allspice

Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.

Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden. Enjoy!

Quick and Easy Cheesesteak Subs

I made these yummy sandwiches yesterday. I only thing I would add is mushrooms....and maybe tomatoes and lettuce. They tasted like something from a food court mall!

3 tablespoons butter
1 green pepper, halved and sliced
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 -6 (6-inch) sub rolls (depending on how meaty you like them – I did 6)
4-6 slices provolone cheese, cut on half

In a large skillet, melt the butter, add the onion and peppers; cook until softened and golden. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Place to halves of provolone on half of each roll. Broil until bread is toasted and cheese is melted. Top each roll with meat mixture . Serve immediately.

POWDERED SUGAR COOKIES

I guess we heart powdered sugar. As I was cleaning out my pantry and cupboards this week I found 5 opened and 2 unopened bags! Drew loves sugar cookies, so I went on the hunt to find a recipe that used powered sugar and came up with this one. I used a teaspoon to make balls and they came out bigger than the inch suggested below. It will make 2 dozen-ish depending on how much dough is eaten!



1/2 lb. butter, softened
1 c. confectioners' sugar
1 egg
1 tsp. vanilla or other flavoring
2 c. flour
1/2 tsp. baking soda
Preheat oven to 350°F. Cream butter until light and fluffy, stirring in sugar gradually. Add egg and vanilla or other flavoring.
Combine flour and baking soda until well mixed. Stir into creamed mixture.

Shape into 1 inch balls and arrange 2 inches apart on a lightly greased cookie sheet. Press each ball down with the tines of a fork.

Bake for about 8 minutes. Cool on wire racks.

Slow Cooker Taco Meat Loaf

I had every intention of using the slow cooker for this recipe, but the day got away from me and I never had time. The oven variation was just as good. The meat loaf was soooooo satisfying, like a giant hug from the comfort food fairy.

3 eggs, lightly beaten
1 28-oz. fire-roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 medium onion , finely chopped
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. smoked paprika or chili powder
1 lb ground beef
1 lb. ground pork
1 cup frozen whole kernel corn- I used canned
1/2 cup Monterey jack cheese with jalapeno peppers, shredded
Corn tortillas
1 recipe Smokey Tomato Salsa

Combine eggs, 1/1 crushed tomatoes (reserve remaining tomatoes for Smokey Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, and 1/2 tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape into a round or oblong loaf to fit slow cooker. Put in foil sling- see direction below.

Cover; cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. Remove from slow cooker and let stand 10 minutes. Serve with corn tortillas and Smokey Tomato Salsa, avocado, green onions, cilantro and lime wedges optional.

Smokey Tomato Salsa-Combine reserved tomatoes; I green pepper, chopped; 1/3 cup chopped green onion; 1/4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 TB. lime juice; and 1/4 tsp. salt

Oven Variation Preheat oven to 350. Bake covered meat loaf for 1 1/4 hours. Uncover sprinkle with cheese, return to oven for 10 minutes. Serve as directed in main recipe.

Foil sling- To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18-inch strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift he ends of the foils strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Pull foil strips away and discard.

Grilled Szechuan Shrimp and Vegetables

Pretty easy to prepare and has tons of flavor :)

(2 servings)

12 medium-large raw shrimp, shelled and deveined
2 small zucchini, diced 1" square
1 red bell pepper, diced 1" square
1 small sweet onion, diced 1" square

Marinade:
1/4 cup Cardini's Lemon Herb Salad Dressing
(Or use other low-sugar vinaigrette or whisk together 2 1/2 T olive oil and 1 1/2 T lemon juice) I used the latter
1/4 cup soy sauce
1/4 cup peanut oil or canola oil
1 T lime juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 T ginger puree or grated fresh ginger (do not use dried ginger) I didn't use this.
1 1/2 T Splenda- I used sweet-n-low
1/2 tsp. hot pepper flakes (or more if you like it spicy)

Mix marinade ingredients. Dice zucchini, red pepper, and onion and place in zip loc bag. Pour 2/3 of the marinade over vegetables, and put the other 1/3 of the marinade into another zip loc bag. (You will add the shrimp later.) Let vegetables marinate a few hours or all day in the refrigerator. If you're home, turn them a few times, but it's not essential.

One hour before cooking, add shrimp to second bag and marinate in refrigerator. To cook, put grill pan on grill and preheat grill to medium. Drain vegetables well and add to pan. Cook, turning several times, until vegetables are slightly softened and starting to brown on edges, about 15 minutes.

Drain shrimp while vegetables are cooking. Remove vegetables from pan, add shrimp and grill 4-5 minutes, just until shrimp are firm. DON'T OVERCOOK. Add vegetables back into pan and heat through, about one minute more. Serve immediately.