Madi's Ultimate Chocolate Chip Cookies

Our kids love to help in the kitchen, especially when it's time to bake cookies.  Madi memorized my friend's cookie dough recipe and has slowly made changes. This is her version.

1 1/2 sticks butter (3./4 cup) softened
1/2 cup coconut oil, melted, but not hot*  
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
4 cups flour
3 cups chocolate chips

Mix softened butter and coconut oil until blended.  Add sugars, mix well. Blend in eggs, then vanilla salt and baking soda.

Fold in flour until well combined. Stir in chocolate chips.

Drop by tablespoonfuls on ungreased baking sheets.

Bake at 375 degrees F for 5 minutes on the top rack and 5 additional minutes on the bottom rack.

Cool slightly before removing to cooling racks.

*Tip: When using coconut oil, it's best to let all ingredients come to room temperature first. If using cold ingredients, mix while adding oil slowly, the batter may thicken as the coconut oil hardens.

Sausage and Bean Soup

Ingredients:

12 oz. dry beans, soaked, drained and rinsed according to package directions
1 can chicken broth
4 cups water
4 chicken bouillon cubes
2 tsp. ground pepper
1 tsp. salt
2 tbls. coconut oil, separated
1 cup chopped onion
1 lb. sausage, cooked and crumbled or sliced - use any sausage you like,
        I used a 1 lb. roll of New York Style Italian sausage
2 carrots, diced
2 stalks of celery diced
2 cloves garlic, minced (or 2 tsp. garlic powder)
12 oz. fresh or frozen corn

Prepare beans, drain soak water and rinse. Add chicken broth and water. Bring to a boil. Add bouillon, pepper and salt.

In a medium skillet, heat 1 tbls. oil.  Add diced onion and saute until softened and translucent.  Add onions to soup pot.

Turn down heat and simmer for 1-2 hours until beans are softened.

Meanwhile, cook sausage in skillet.  When browned, drain and add to beans.

In same skillet, heat remaining tablespoon oil.  Saute diced carrots until soft and add to soup pot.  Then saute diced celery and garlic until softened and add to soup pot. Simmer for an additional 20 - 30 minutes.

Ten minutes before serving, add corn.  Cook until heated through.

Breakfast Crumb Cake

Preheat oven to 375 degrees F. Grease a 12X15 inch cake pan.

Cake:

1 cup butter
2 cups white sugar
1 1/2 cups almond milk
4 eggs
3 cups flour
1 tbls. baking powder
1 tbls. vanillla

Filling:

1 cup butter
2 cups brown sugar
2 tbls. cinnamon
2 cups flour

Topping:

1/2 cup powdered sugar

Cream butter and sugar. Add almond milk and eggs. Stir in flour and baking powder until combined. Mix in vanilla.

Spread half of batter in greased 12X15 inch baking pan.

Mix all filling ingredients together until crumbly. Sprinkle 1 cup of filling over cake batter in pan, squeeze some of the filling mixture into balls and spread around, reserve about 1 cup filling.  Spread remaining batter on top of filling. Then sprinkle with remaining filling crumbles.

Bake at 375 degrees F for 35 - 45 minutes.

Remove from oven. Sprinkle generously with powdered sugar.

Yogurt Coffee Cake

I modified this recipe from an old recipe my mom used to use. Sorry, I wasn't able to get a picture this time, the kids ate it up too fast! Or the next...

Preheat oven to 375°
Grease the bottom and half way up the sides of a 9X13 inch pan.

2 1/2 cups flour
1 1/2 cups brown sugar or coconut sugar
1 tbsp. cinnamon
1/2 tsp. salt
2/3 cup melted coconut oil
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups plain or vanilla yogurt (I used Nancy's Plain Honey Yogurt)
3 eggs

Mix flour, brown (or coconut) sugar, cinnamon, and salt in a medium mixing bowl.  Add coconut oil and stir until mixture resembles coarse crumbs.  Set aside one cup of mixture for topping.

Stir in baking soda and baking powder.

In a separate bowl mix yogurt and eggs until combined.

While stirring the flour quickly, pour the yogurt mixture into the bowl with the flour mixture, this will prevent the cold yogurt and eggs from causing the coconut oil to clump up.

Spread about 3/4 of the batter into the prepared pan.  Sprinkle 2/3 cup of the reserved mixture on top of the batter.  Drizzle the remaining batter on top - don't spread.  Sprinkle with remaining topping.

Bake at 375° for 35 minutes.

Serve warm with butter or an additional drizzle of coconut oil.

Coconut Milk Biscuits

Preheat oven to 400 degrees F.

Sift together:
6 cups flour
1 tsp. salt
8 teaspoons baking powder

Mix in with hands until crumbly:
2 sticks butter, softened (or 3/4 cup coconut oil at room temperature)

Make a well in the center, add all at once:
1 (15 oz.) can coconut milk

Use your hands to draw flour mixture in a circular motion over milk, continue until mixture begins to combine and becomes a soft ball.  If mixture is too wet to form a soft dough, sprinkle on an additional 1/2 cup flour and continue kneading gently in the bowl, repeat if necessary.  Be very careful not to over-knead but make a dough that is soft, smooth, and pliable.  Over-kneading may cause your biscuits to become hard.

Turn onto a floured surface.  Press dough with your fingers or roll lightly to an approximate 10 X 15 inch rectangle.Cut out with a biscuit cutter or a cup dipped in flour. Place on ungreased baking sheets.

Bake at 400 degrees F for 10 - 12 minutes.

Makes approximately 24 biscuits.

Approximately 1/3 of a batch makes about 8 biscuits:

2 cups flour
1/2 tsp. salt
1 Tbsp. baking powder
5 Tbsp. butter (or 1/4 cup, room temperature, coconut oil)
2/3 cup coconut milk

Jelly and Cheese Bruschetta

My kids love jelly and cheese sandwiches. This is a fun, quick breakfast treat.

One loaf french bread, thinly sliced
1/2 cup butter, softened
Apricot Jam
Shredded Cheddar cheese
Freshly grated Parmesan Cheese

Heat oven to broil.

Place slices of bread on a baking sheet. Spread a thin layer of butter then jam on each slice. Broil for 2-3 minutes. Remove from oven and sprinkle with cheeses. Broil an additional 1-2 minutes until cheese is bubbly.

Lemon - Poppy Seed Scones

2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
2 tsp. poppy seeds
1 tsp. lemon zest
1/2 cup sour cream
2 tsp. water
1 egg
Preheat oven to 375° F.
Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.  Add poppy seeds and lemon zest.
In a small bowl whisk sour cream, water, and egg. Pour all at once into dry mixture. Stir just until combined.
Turn mixture out onto a lightly floured surface. Knead gently 5-10 times to form a smooth ball.  Press into a round disk about 8-10 inches across.
Place disk on an ungreased cookie sheet and slice pizza-style into 8-12 wedges. Pull wedges about 1/2 inch away from each other, keeping circle shape.
Bake for 17-20 minutes. Serve warm either plain or drizzled with a thin icing of 1/2 cup powdered sugar and 1 tbsp. melted butter mixed with 1 tbsp. lemon juice.

Cherry Cheese Cake Squares

I pkg. graham cracker crumbs for pie crust

2 sticks butter
1 cup sugar, divided
2 (8-oz.) pkgs. cream cheese at room temperature
1 cup sour cream
1 tsp. vanilla
12 oz. cool whip (or whipped fresh cream + 2 tsp. honey)
1 can cherry pie filling


Turn oven on to 350°. Place butter in 9x13 pan, put pan in oven until butter is melted. Add graham cracker crumbs and 1/2 cup sugar. Stir gently to mix until combined. Press crust into bottom and up sides of pan using the back of a wooden spoon. Set aside.

In a medium bowl mix cream cheese, sour cream, remaining 1/2 cup sugar, and vanilla until smooth.

Gently fold in cool whip until combined. Spread over crust.

Spread with pie filling.

Cover and chill at least four hours before cutting into squares and serving.

Simple Red Beans and Brown Rice

Serve for lunch or as a side dish for supper - as always, I'm cooking for nine, so use less ingredients for a smaller yield.

4 cups brown rice, cooked
2 cans red kidney beans, drained
1 can diced tomatoes, undrained
1 tablespoon taco seasoning
1-2 cups shredded cheddar cheese

In a large Dutch oven mix all ingredients over low heat until well combined and cheese is melted.

Crab and Broccoli Salad

My brother-in-law makes this salad for family fiestas and I love it.  It's best after marinating overnight, but can also be made and served the same day.

1 package imitation crab meat thawed and flaked
1 16 oz. package frozen peas, thawed and patted dry
    (or use 4 cups fresh if you have them available from your summer garden)
1 cup sunflower seeds, optional
2 heads fresh broccoli, chopped small (I always add the stems sliced thin as well as the florets)
2 cups mayonnaise
2 tsp. lemon juice
1 tsp. salt (omit if using sunflower seeds)
2 tsp. old bay seasoning (or 1 tsp. dry mustard)

In a large bowl combine crab meat, peas, broccoli and sunflower seeds, if using.  In a separate bowl combine mayonnaise, lemon juice, salt (if using), and old bay seasoning until smooth.  Pour over crab and vegetable mixture.  Combine until well moistened.  Cover and refrigerate for several hours or over night.

Chocolate Chip-Cinnamon Biscuits

We have 9 people in our family, so just use half of the ingredients for a smaller yield.

Preheat oven to 450 degrees F.

Sift together:
6 cups flour
2 tablespoons baking powder
2 tsp. salt

Mix in with hands until crumbly:
2 sticks butter, softened

Make a well in the center, add all at once:
1 - 12 oz. can coconut milk

Use your hands to draw flour mixture in a circular motion over milk, continue until mixture begins to combine and become a soft ball.  If mixture is too wet to form a soft dough, sprinkle on an additional 1/2 cup flour and continue kneading gently in the bowl, repeat if necessary.  Be very careful not to over-knead but make a dough that is soft, smooth, and pliable.  Over-kneading may cause your biscuits to become hard.

Turn onto a floured surface.  Press dough with your fingers or roll lightly to an approximate 10 X15 inch rectangle.

Spread over dough:
1 stick softened, not melted, butter

Sprinkle over butter:
1/4 cup sugar
2 Tablespoons ground cinnamon
1 cup chocolate chips.

Roll up jelly-roll style and slice into desired amount of even slices.  Place flat on ungreased baking sheets.
Bake in preheated oven for 18-20 minutes until just beginning to brown.

Serve warm with breakfast or brunch.

Pumpkin Crunch

1 29 oz. can pumpkin
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 can evaporated milk
1 cup butter, melted
1 box yellow cake mix
1 cup chopped pecans

Grease a 9X13 inch cake pan.  Mix pumpkin, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk.  Pour into greased pan.  Sprinkle unmixed cake mix over pumpkin, drizzle evenly with melted butter.  Sprinkle pecans on top, if desired.

Bake in a 350 degree oven for 1 hour.  Turn oven off and let pumpkin crunch sit in cooling oven with the door ajar for 20 minutes.Remove.  Best served cold with a dollop of whipped cream

Yield: 12-15 servings

Potluck Apple Pie

Crust:
2 1/4 cups flour, divided
1/4 cup water
dash salt
1 cup butter

Combine 1/4 cup flour and water until smooth.  In a separate bowl, combine remaining flour and salt.  Cut in butter until mixture resembles coarse crumbs.  Add reserved flour mixture and knead gently until dough forms a ball.  Press dough onto the bottom and up the sides of an ungreased 15X10X1 inch baking sheet.

 Filling:
1/2 cup maple syrup, divided
3 lbs. tart apples (8-9 medium)
         peeled and thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp. cinnamon
1 tsp. vanilla extract

Spread 1/4 cup syrup over crust.  Arrange apples over syrup.  Combine sugar, lemon juice, cinnamon, vanilla, and remaining syrup; drizzle over apples.

Topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans

Combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle over filling.

Bake at 350 degrees F for 1 hour until apples are tender.

Yield 18-24 servings

Tandy Cake

This recipe is from the CSC (Christian Servicemen's Center, Guam) cookbook that my mother-in-law put together; the focus of the Center has changed, but the recipes live on.

4 eggs
2 cups sugar
2 cups flour
1 teaspoon vanilla
1 cup milk, heated
2 tablespoons butter
1 (12 oz) jar creamy peanut butter
6 milk chocolate bars (such as Hersheys)

Beat together eggs and sugar. Add flour, vanilla, milk, and butter. Pour into greased 15X10X1 inch pan. Bake at 350 degrees for 20 minutes. While hot, spread with peanut butter. Lay chocolate bars on top to form a soft chocolaty frosting- do not spread. Cool completely, preferably overnight. Cut into bars. Yield, 18-20 servings.

Ultimate Lemon Bar

This recipe comes from Rose's Christmas Cookies

Shortbread Base
* 10 tablespoons unsalted butter (cold)
* 2 tablespoons powdered sugar
* 2 tablespoons granulated sugar
* 1 1/4 cups bleached all-purpose flour (dip and sweep method)

Lemon Curd Topping
* 4 large egg yolks
* 3/4 cup sugar
* 3 fluid ounces lemon juice, freshly squeezed (about 2 1/2 large lemons)
* 4 tablespoons unsalted butter (softened)
* Pinch of salt
* 2 teaspoons lemon zest (finely grated)
* 2 tablespoons powdered sugar for dusting


EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

To make the crust:
Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.

Electric Mixer Method or by Hand
In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

For Both Methods
Preheat oven to 325°F.
Pat the dough into the prepared pan. Use a fork to prick the dough all over.
Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.

LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.
In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

Keeps:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.

TIPS:
• If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.

• An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.

• Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.

Chewy Butterscotch Brownies

2 1/2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (softened)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
2 2/3 cups (11 oz package) butterscotch chips (divided)

Preheat oven to 350

Combine flour, baking powder, & salt. Beat butter, sugar & vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of butterscotch chips. Spread batter into un-greased 9x13 inch baking pan. Sprinkle with remaining chips

Bake for 30-40 minutes. cool in pan on wire rack.

this recipe adapted from Old Fashioned Cookies. Recipe book.

Sora's Pastrami Sandwiches

This recipe is from Sora:

1 loaf French bread
1/2 cup honey mustard dressing
2 Tbls. mayonnaise
8 oz. (1/2 lb.) Deli Pastrami
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 medium onion, sliced
2 tbls. olive oil
2 tsp. honey (optional)
4-6 slices cheese of your choice - (Swiss, Cheddar, Provolone...)

Slice French bread in half lengthwise. Whisk honey mustard and mayonnaise together. Spread insides of the French bread with the honey mustard mixture; place meat on one side and cheese on the other.

Saute sliced peppers and onions in olive oil over medium high heat until peppers are softened and onion is translucent. Drizzle with 2 tsp. honey if desired and stir to combined. Cool vegetables slightly. Spread sauteed vegetables over cheese then cover with meat side of the French loaf. Slice into 6 or 8 pieces depending on the length of the loaf.

Makes 6-8 sandwiches.

Apple Cobbler

--> 6-8 cups cored and sliced apples
1 cup raisins (optional)
1 ½ cups chopped walnuts, divided (optional)
½ cup flour
½ cup sugar (optional)
2 Tbls. Cinnamon
½ cup apple or orange juice
2 Tbls. lemon juice
½ cup syrup
1 box yellow cake mix, un-mixed
1 cup butter, melted

Place apples in a bowl, add raisins and 1 cup walnuts, if using. Sprinkle with flour, sugar and cinnamon. Mix well. Whisk juices and syrup together, pour over apples and blend well. Pour apple mixture into a greased 3-quart casserole or 9X13 inch pan. Sprinkle cake mix powder evenly over apples, covering completely. Drizzle evenly with melted butter, sprinkle with remaining ½ cup chopped walnuts.

Bake at 325 degrees for one and one-half hours. Turn off oven. Leave cobbler in the cooling oven for at least 30 minutes before serving.

Serve with whipped cream recipe below. (you could use cool whip or canned whipped cream, but this is so much better...)

Whipped Cream

1 quart heavy whipping cream

¼ cup honey

Place whipping cream in a metal bowl, put bowl in the freezer along with whisk attachment for your mixer for 20 minutes. Remove from freezer and whip cream on medium high until it begins to thicken. Turn mixer up to high speed and whip until stiff peaks form when you lift the whisk (after turning off the mixer of course). Return speed to medium high and gradually add the honey; be careful not to whip too long or you will get butter!

Egg Salad Sandwiches

12 eggs
4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
Dash paprika
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Dash pepper

Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.

When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.

Serve on slices of bread or hamburger buns.

Salmon Dill Croissants

1 - 16 oz. can pink or red Salmon, drained
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
Shredded carrots
Alfalfa sprouts
8 large croissants, split

Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.

Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.

Sweet and Sour Chicken

This isn't from WNFD, but makes a yummy family meal.

Rice:
3 cups brown rice
2 T. turmeric
4 1/2 cups water

Place all ingredients in a rice cooker or heavy pot. Cook according to package directions.


Chicken:
2.5 lbs boneless, skinless chicken thighs or breasts, cubed, uncooked
2 T. lemon juice
2 T. white wine vinegar
2 T. soy sauce
Dash black pepper

Place chicken in a heavy pot with a lid. Pour lemon juice, vinegar, and soy sauce over meat, sprinkle with desired amount of black pepper. Cook, covered, over low heat for 1-2 hours until chicken is cooked through and juices run clear, add 1/4 to 1/2 cup water if the pot seems too dry. (this is how I always cook chicken for recipes that call for cubed, cooked chicken, except without the soy sauce). Remove chicken from the pan and set aside. Strain the stock left in the pan through a strainer to remove any pieces of fat or chunks; reserve the stock.


Fruit & Vegetables:
2 Tbls. olive oil
1 small onion, chopped
1 lb. carrots, peeled, sliced diagonally
1/4 cup reserved stock from the chicken
2 small bell peppers, seeded, cut into 1-inch chunks (use any combination of bell peppers)
15 oz. can pineapple chunks or tidbits, drained, reserve juice


Heat the olive oil in a large skillet or wok over medium heat. Add onion and saute until translucent. Add carrots and 1/4 cup reserved chicken stock. Cover and cook for 10-15 minutes until carrots are tender, top with bell peppers and cover. Cook an additional 5-10 minutes. Turn off heat. Add pineapple and cooked chicken pieces. Let sit while preparing the sauce.


Sweet and Sour Sauce:
Remainder of reserved chicken stock from cooking the chicken
Reserved pineapple juice
Water to make 2 cups
3 Tbls. cornstarch
3 Tbls. vinegar
1/4 cup brown sugar
2 drops each red and yellow food coloring, optional

Place remainder of reserved chicken stock and drained pineapple juice in a large liquid measure. Add enough water to make 2 cups worth of liquid. Add cornstarch, vinegar, and sugar. Whisk until smooth. Pour into a medium saucepan and cook, continuing to whisk, over medium heat until sauce is thick and bubbly. Add 2 drops each red and yellow food coloring, if desired, to make sauce a nice orange color.


To serve: Place chicken and vegetables in a serving bowl, top with sauce. Serve over rice.

Greek Pasta Salad

I box Rotini pasta
I red pepper, diced
1 can black olives, coarsely chopped
! 8 oz. pkg. feta cheese, crumbled
1 small red onion, diced, optional
1 8 oz. pkg. pepperoni, optional
1 jar, 16 oz. Italian dressing

Cook pasta according to package directions for the least amount of time shown (al dente). Drain and cool. Stir in red pepper, black olives, feta cheese, and red onion and pepperoni if using. Pour entire bottle of Italian dressing over pasta. Mix gently until combined. Cover and refrigerate for 1-4 hours. Mix gently again before serving.

Stromboli

Pizza Dough:

1 cup warm water
1 pkg. active, dry yeast
3 cups flour, divided
1 tsp. salt
2 Tbls. olive oil

Dissolve yeast in warm water. Let sit until foamy, about 10 minutes. Stir in 1 cup flour, salt, and oil until smooth. Mix in as much remaining flour as you can to form a soft dough. Turn dough out onto a floured surface, knead in remaining flour until a soft, elastic dough forms. Let sit in a clean, greased bowl in a warm place until doubled in size, about 45 minutes.


Filling:

1/2 cup spaghetti sauce
1 pkg. pepperoni slices
1 lb. shredded mozzarella cheese


Roll dough on a floured surface into a rectangle approximately 15 X 10 inches. Spread with spaghetti sauce. top with pepperoni and mozzarella. Roll dough from short side, jelly roll-style; pinch seam to seal.

Place on a greased cookie sheet (dusted with cornmeal if desired), seam side down. Curve if necessary to fit on the pan, and fold ends underneath. Score top of dough diagonally every 2 inches (being careful not to slice through to the filling) . Let sit for 15-20 minutes.

Bake for 25-30 minutes at 400 degrees F until top is golden brown and loaf sounds hollow when thumped.

Serve warm with our delicious and easy Greek Pasta Salad.

Curried Shrimp Wraps

(original recipe from www.alanskitchen.com)

Ingredients

2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads

Directions

Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.

Chicken Salad

We've made two different kinds of chicken salad. We served one on split croissants and the other on hoagie rolls. Both are good with a thin layer of mayo and some greens. Either can also be served as a wrap.

Chicken Salad Recipe 1:
(original recipe from http://www.alanskitchen.com/)

Ingredients:

7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper

4 dz. hoagie rolls
2 cartons alfalfa sprouts


Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.

Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.

Fills about 4 dozen hoagie rolls, or burrito style tortillas.


Chicken Salad Recipe 2
(original recipe from http://www.real-restaurant-recipes.com/)

Ingredients:

7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves

Ingredients for Dressing:

1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste

Directions:

Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.

Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper

Toss the chicken mixture with the dressing using enough to moisten well

Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.

Makes 5-6 dozen medium croissant sandwiches.