Valerie's Mini M&M Cookies
Ingredients:
1 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 (14-ounce) package mini M&M's Instructions:
Heat oven to 375°F. Combine margarine, sugar, brown sugar, eggs
and vanilla in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Reduce speed to low.
Beat, gradually adding flour and baking soda and scraping bowl often,
until well mixed (1 to 2 minutes). Stir in chocolate pieces by hand. Drop dough by rounded tablespoonfuls onto ungreased baking sheet.
Bake for 9 to 12 minutes
or until lightly browned on edges. Cool 1 minute; remove from cookie sheet. Yield: 4 dozen cookies | Suey's Chocolate Peanut Butter Squares About 22 graham cracker squares
1 box (1 lb.) powdered sugar
1 cup (1/2 lb.) melted butter or margarine
1 cup creamy-style peanut butter
1 package (12 oz.) semisweet chocolate baking chips
(I prefer white chocolate, some like milk chocolate. You pick!) In a food processor or blender, whirl enough of the graham crackers to make 1 1/2 cups
of fine crumbs. Add the powdered sugar; whirl to blend in and break up any lumps.
Pour the mixture into a large mixing bowl. Add the melted butter and peanut butter,
and stir to blend thoroughly. Spoon peanut butter mixture into an ungreased 9"X13" pan and press firmly into an even layer.
Lay a piece of waxed paper on top and press down onto the surface.
Chill untill cold, about 45 minutes. Pull off and discard waxed paper. Melt chocolate in a 1 1/2-2 qart pan over very low heat,
stirring until smooth. I use a double boiler, others like the microwave.
Spread chocolate evenly over the chilled peanut butter layer. Let stand until chocolate firms,
then cut into 1" to 1 1/2" squares. If made ahead, cover airtight and chill up to a week.
Makes about 3 dozen
|
Christina's Italian Style Pasta Toss 7 oz corkscrew macaroni or one 7oz package tortellini
1-½ cups cubed Swiss or provolone cheese (6 oz)
6 oz sliced salami, cut into strips
1 cup cauliflower florets, thinly sliced
1 small zucchini, thinly sliced (1 cup)
½ cup chopped green or sweet red pepper
1 small onion, thinly sliced and separated into rings
½ cup sliced pitted ripe olives
¼ cup grated Parmesan cheese
¼ cup snipped parsley Dressing
½ cup olive oil or salad oil
¼ cup wine vinegar
2 cloves garlic, minced
2 teaspoons dried basil crushed
1 teaspoon dried oregano, crushed
½-teaspoon pepper
2 medium tomatoes, cut into wedges Cook pasta according to package directions. Drain pasta. Rinse with cold water, drain again.
For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or red pepper, onion rings, olives, parmesan cheese, and parsley.
For dressing, in a screw top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat.
Cover, chill 4 to 24 hours.
To serve, add tomatoes, toss gently | LeOna's Broccoli Salad
10 slices bacon, fried & crumbled
1-2 heads fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup dried raisins (I use cranberries - lots, 'cause I love them)
3 tbls white wine vinegar (I use cider vinegar 'cause I like the tartness)
2 tbls white sugar
1 cup mayonnaise
1 cup sunflower seeds
Combine the broccoli, onions & raisins (cranberries). In a small bowl, whisk together the vinegar, sugar & mayonnaise. Pour over the broccoli mixture, toss until well mixed. Refrigerate at least two hours.
Before serving, toss salad with crumbled bacon & sunflower seeds.
I've had this salad with grapes, cut in half; peanuts or walnuts instead of sunflower seeds; with shredded cheddar cheese added; cauliflower instead of broccoli.
Have fun & Enjoy!
|
