Spinach and Chickien Pasta salad

• 16 oz. bow tie pasta cooked al dente
• Dressing:1 cup vegetable oil
• 2/3 cup Yoshida's gourmet sauce
• 2/3 cup white wine vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Salad consists of:
• 20 oz. bag of spinach
• 1 6 oz. bag craisins
• 3 cans mandarin oranges drained
• 2 cans sliced water chestnuts drained
• 1/2 cup parsley chopped
• 1 bunch green onions chopped
• 1/4 cup sesame seeds toasted
• 6 oz. peanuts
• 2 cups chicken cut into pieces

Instructions

1. Blend dressing in blender
2. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag)
3. Combine rest and add pasta and dressing and toss
    
   Recipe and picture courtesy of yourhomebasedmom!!!

Mexican Quiche

10 eggs
1 lb grated jack cheese
1 pint small curd cottage cheese
½ Cup flour
1 tsp baking powder
dash salt
1 8 oz can diced green chiles
3/4 Cup butter
Beat eggs in large bowl.  Add grated cheese and cottage cheese, using low speed.  Add flour, baking powder, salt, chiles.  Add ½ Cup butter.  Mix thoroughly.  Pour remaining 1/4 Cup butter into 10 x 15 (for appetizers) or 9 x 13 (for entree) pan.  Then add mixture.  Bake at 400 degrees for 15 minutes then reduce heat to 350 degrees for 30 minutes.

Pumpkin Cream Cheese Muffins

Yield: 24-32 muffins

Pumpkin Cream Cheese Muffins

Total Time: 1 hour 35 mins (includes chilling time)
Prep Time: 15 mins
Cook Time: 18-20 mins

Ingredients:

Muffins:

• 3 cups (15 ounces) all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon pumpkin pie spice (see note)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 1 cup vegetable oil (I often sub half applesauce/half oil)
• 2 cups (15 ounces) granulated sugar
• 2 cups canned pumpkin puree (15-ounce can)

Filling:

• 8 ounces cream cheese, softened
• 1 cup (4 ounces) powdered sugar

Streusel Topping:

• 1/2 cup (3.75 ounces) granulated sugar
• 1/4 cup (1.25 ounces) all-purpose flour
• 4 tablespoons cold butter, cubed
• 1 1/2 teaspoons cinnamon

Directions:

1. For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth. On a piece of parchment paper or greased foil, form the soft mixture into a log making sure that the diameter is small enough to fit into the well of a muffin pan once cut into pieces. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. ALTERNATE METHOD: sometimes I use my small cookie scoop (about a tablespoon in size) and portion out 24 cream cheese dollops on a parchment-lined plate or tray and freeze that way.
2. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners (can bake in batches if you only have one pan) – see the note below for tips on muffin tins and how many to use.
3. For the muffins, in a medium bowl, combine the flour, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil (and applesauce if using), sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don’t overmix; a few lumps are ok!).
4. For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly.
5. Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Place a slice or dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).
6. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese (filling the muffin tins about 2/3 to 3/4 full, depending on how deep the muffin cups are). Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.  Recipe and Photo Credit Mels Kitchen Cafe

White Potato Bread

2 ½ Cups hot water
1 TBS yeast
1/3 Cup sugar
4-6 Cups flour
1/3 cup potato flakes
1/3 cup oil
1 ½ TBS salt

Combine the water, sugar, potatoes and 2 cups of flour and mix until flour is wet.  Add the yeast and mix until blended.  Add the oil and salt and enough flour for the dough to pull away from the sides as it is being mixed.  When all ingredients are properly mixed, knead for 5 minutes.  Turn the dough out onto a lightly oiled counter top and form into loaves.  Let double in size.  Set the oven temperature for 425 and cook for 15 minutes.  Reset the oven to 350 and bake for an additional 15 minutes or until the loaf has a golden brown crust.  (With your smaller loaves I would just bake at 350 until golden brown.)

Bread

2/3 c. sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. salt
1/2 c. oil
Directions

In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in about 4 inches or so.  Roll up keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1 inch above the rim of the loaf pan.
Bake in a 350 F oven for 30 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
Makes 2 loaves

The Snickerdoodle Recipe

Ingredients:  

	1 3/4 CUPS OF SUGAR 1 TBS CINNAMON 2 1/2 CUPS FLOUR 2 TSP CREAM OF TARTAR 1TSP BAKING SODA 1/2 TSP SALT 1 STICK BUTTER (UNSALTED) 1/2 CUP VEGETABLE SHORTENING (CRISCO) 2 LARGE EGGS
Directions:	HEAT OVEN TO 375º. COMBINE 1/4 CUP OF THE SUGAR AND THE CINNAMON IN A SHALLOW DISH. WHISK THE FLOUR, CREAM OF TARTAR, BAKING SODA, AND SALT IN A LARGE BOWL. BEAT THE BUTTER, SHORTENING, AND REMAINING 1 1/2 CUPS OF SUGAR IN A LARGE BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ABOUT THREE MINUTES.  BEAT IN EGGS, ONE AT A TIME. REDUCE MIXER SPEED TO LOW AND SLOWLY BLEND IN DRY INGREDIENTS UNTIL JUST COMBINED. ROLL 2 TBS DOUGH INTO BALLS, ROLL IN CINNAMON SUGAR AND PLACE ON COOKIE SHEET. BAKE 10-12 MINUTES.

My Favorite Slow Cooker Chicken Chili Recipe

Yield: serves 8

Prep Time: 8 hours
Total Time: 8 hours

The easiest, more flavorful chicken chili recipe. Let the slow cooker do all the work!

Ingredients:

• 2 (14 ounce) cans petite diced tomatoes, drained
• 2 (7 or 8 ounce) cans tomato sauce
• 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
• 1 cup (240ml) chicken broth (I use reduced sodium)
• 1/2 cup yellow onion, diced
• 1 large green bell pepper, diced
• 1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
• 1 (14 ounce) can black beans, drained and rinsed
• 1 small jalapeño, minced (remove seeds and ribs)
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
• 1 Tablespoon ground cumin (for that key chili taste!)
• 1 Tablespoon minced garlic
• 4 ounces brick-style light cream cheese (or full fat)

Directions:

1. Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. Cook on low for 6-7 hours or high for 3 hours.
2. Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.
3. Serve warm topped with fresh cilantro, shredded cheese, or crackers. 

Recipe and photo by sallysbakingaddiction.com SO GOOD!!!

Beignets

Ingredients

1 teaspoon active dry yeast
3/4 cup warm water (105 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour, sifted, plus more for dusting
1/8 cup vegetable shortening, such as Crisco
8 cups peanut oil
Confectioners' sugar, for sprinkling


Directions

In the bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to dissolve. Add the sugar, salt, eggs and evaporated milk. Beat until blended. Add 2 cups of the flour by big spoonfuls. Beat until smooth. Add the shortening, and then beat in the remaining 1 1/2 cups flour. Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours.

In a large electric fryer, preheat the oil to 360 degrees F.

Roll out the dough to a 1/8-inch thickness on a lightly floured work surface. Cut the dough into 2 1/2-inch squares.

In batches of 8, fry the squares in the hot oil until lightly browned on both sides, 2 to 3 minutes. Drain on paper towels. Sprinkle heavily with confectioners' sugar.

Boyfriend Cookie

 

Author: Cookies & Cups

Serves: 36 cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1¼ old-fashioned rolled oats
• 4 ounces milk chocolate, frozen (I used 4 Hershey's Bars)
• 1½ cup semi-sweet chocolate chips
• ¾ cup M&M'S
• ½ cup chopped walnuts, optional

Instructions

1. Preheat the oven to 350°F. Line baking sheet with parchment paper and set aside.
2. In bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes until fluffy on medium speed. Add in the eggs and vanilla and mix until just combined.
3. In a large bowl whisk together the flour, salt, baking soda, and baking powder. Place the oats in the blender and grind until fine. It's okay to have some larger pieces of oat left. Whisk the oats into the flour mixture and then with the mixer on low speed, slowly add the flour mixture into the sugar mixture.
4. Place the frozen chocolate bars into the blender and pulse to grind. The chocolate should resemble small pebbles.
5. With the mixer still on low add in the ground chocolate, chocolate chips, M&M'S and walnuts, if desired, mixing until just combined.
6. Using a large cookie scoop (3 tablespoons) scoop the dough onto the prepared baking sheet and bake for 10-12 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wore rack to cool completely.
7. Store airtight for up to 3 days.

Notes

recipe from The I Heart Naptime Cookbook.

**Slight adaptation: I used 2¼ cups flour, as I prefer a slightly thicker cookie.

Blueberry Butter

Ingredients

• ½ cup butter, softened
• ¼ cup plus one tablespoon fresh or frozen blueberries
• 2 tablespoons sugar
  Powered by Chicory

Instructions

1. Place all ingredients in a bowl or food processor and pulse until smooth.

Notes

If you do not have a food processor, you may use the blade on an Immersion Blender, or soften the butter to room temperature and place the butter in a deep bowl. Using a mixer, beat the butter until smooth, add sugar and blueberries and beat until smooth.

Kale Chicken Salad

One package of Costco Kale Salad Mix
Grilled chicken cut into bite-size pieces
Pinches of goat cheese
Mandrin oranges
Avocados

Poppy Seed Dressing