(From my friend Julie)
1 1/2 c sugar or Splenda
1/2 medium red onion
2 tsp salt
2 tsp dry mustard
2/3 c cider vinegar
2 C oil
1 T poppyseed
Red food coloring
Blend first five ingredients together. Add 2 c oil, 1 T poppyseed, and red food coloring (optional, some people like it pinker than others:))
Keeps in refrigerator up to 3 weeks. The dressing works best with any kinds of berries or fruit and especially feta cheese. My grandparents occasionally put nuts in the salad as well, just whatever you think sounds yummy.
April 30, 2009
Restaurant Style Baked Potatoes
Preheat oven to 350 degrees.
Scrub as many potatoes as your family will eat. Dry them off.
Pour some EVOO (extra virgin olive oil) onto a plate.
Roll the potatoes, one at a time, in the oil. Use your hands to evenly rub oil thinly over potato.
Grind up some fresh sea salt (I love the Costco grinder of this) onto another plate.
Roll/rub the salt lightly all over the potato, coating evenly.
Place potatoes into oven, directly onto the rack. Do NOT cover with foil!
Bake for approx. 1 hour for 4 potatoes. Add about 15 min. or so for each additional 2-4 potatoes cooking.
These turn out delicious, a real good baked flavor, and the sea salt on the skin is divinely good! I know this is super simple, but they turn out so much better than just wrapping up a potato in foil and baking.
Scrub as many potatoes as your family will eat. Dry them off.
Pour some EVOO (extra virgin olive oil) onto a plate.
Roll the potatoes, one at a time, in the oil. Use your hands to evenly rub oil thinly over potato.
Grind up some fresh sea salt (I love the Costco grinder of this) onto another plate.
Roll/rub the salt lightly all over the potato, coating evenly.
Place potatoes into oven, directly onto the rack. Do NOT cover with foil!
Bake for approx. 1 hour for 4 potatoes. Add about 15 min. or so for each additional 2-4 potatoes cooking.
These turn out delicious, a real good baked flavor, and the sea salt on the skin is divinely good! I know this is super simple, but they turn out so much better than just wrapping up a potato in foil and baking.
Peanut Butter Truffle Cookies
From Eat Your Veggies, Peas
1 cup creamy peanut butter {crunchy peanut butter is yummy, too}
1 cup firmly packed brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
Preheat oven to 350
In small bowl, with wooden spoon, comine all ingredients except chips
until blended. Stir in chocolate chips just until combined. On
ungreased baking sheets drop by slightly rounded teaspoonfuls 2 inches
apart. Do not flatten. Bake 8-9 minutes or until cookies are puffed
and golden. Cookies will be very soft. Let sit on baking sheet for 5
minutes. Remove to wire racks to cool completely.
1 cup creamy peanut butter {crunchy peanut butter is yummy, too}
1 cup firmly packed brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
Preheat oven to 350
In small bowl, with wooden spoon, comine all ingredients except chips
until blended. Stir in chocolate chips just until combined. On
ungreased baking sheets drop by slightly rounded teaspoonfuls 2 inches
apart. Do not flatten. Bake 8-9 minutes or until cookies are puffed
and golden. Cookies will be very soft. Let sit on baking sheet for 5
minutes. Remove to wire racks to cool completely.
Peppermint Patty Brownies
9 peppermint patty miniatures
6 oz semi-sweet chocolate chips
3/4 C flour
1/2 C brown sugar
1/4 C cocoa
1/4 C sugar
4 T butter
1/2 t vanilla
1/2 t baking powder
1/4 t salt
2 eggs
Preheat oven to 350 degrees. Spray 9 inch baking pan with baking sptray or grease and flour. In a saucepan, melt butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into teh eggs and mix to combine. Gradually stir in dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, then top with remaining batter. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely before slicing and serving.
6 oz semi-sweet chocolate chips
3/4 C flour
1/2 C brown sugar
1/4 C cocoa
1/4 C sugar
4 T butter
1/2 t vanilla
1/2 t baking powder
1/4 t salt
2 eggs
Preheat oven to 350 degrees. Spray 9 inch baking pan with baking sptray or grease and flour. In a saucepan, melt butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into teh eggs and mix to combine. Gradually stir in dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, then top with remaining batter. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely before slicing and serving.
Chocolate Marshmallow Cookies
1 C butter, softened
1 C sugar
1 C packed brown sugar
2 eggs
2 t vanilla
3 C flour
2/3 C cocoa
1/2 t baking soda
2 c semi-sweet chocolate chips
2 c miniature marshmallows, frozen
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture. Stir in chocolate chips. Roll into balls. Press 2 to 3 frozen marshmallows into each ball; reshape.
Place on ungreased cookie sheet. Bake at 400 degrees for 8 - 10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.
1 C sugar
1 C packed brown sugar
2 eggs
2 t vanilla
3 C flour
2/3 C cocoa
1/2 t baking soda
2 c semi-sweet chocolate chips
2 c miniature marshmallows, frozen
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture. Stir in chocolate chips. Roll into balls. Press 2 to 3 frozen marshmallows into each ball; reshape.
Place on ungreased cookie sheet. Bake at 400 degrees for 8 - 10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.
Haystacks
2 C semi-sweet chocolate chips
2 C butterscotch chips
Chow Mein Noodles
Peanuts {optional}
Melt chips together in a saucepan on low heat. Stir in noodles and nuts.
Drop onto waxed paper lined cookie sheet.
Cool and store covered in refrigerator
2 C butterscotch chips
Chow Mein Noodles
Peanuts {optional}
Melt chips together in a saucepan on low heat. Stir in noodles and nuts.
Drop onto waxed paper lined cookie sheet.
Cool and store covered in refrigerator
Chicken Pasta Salad
12 oz noodles – 8 oz of bow tie noodle and 4 oz of curly or other
1 bag baby spinach (over by packaged salads)
1-2 red bell pepper
1 can olives
2-3 Chicken Breasts
Fresh grated parmesan cheese, around 1 cup (can use feta cheese instead)
1 bottle Newman’s Own Balsamic Vinaigrette dressing
Cook noodles, drain and cool. Cook chicken and dice into bite-sized pieces. Dice pepper, cut olives in half. Combine everything in a large bowl and pour ½ to 2/3 bottle of dressing over and mix. Serves about 6-8. Very yummy!!
1 bag baby spinach (over by packaged salads)
1-2 red bell pepper
1 can olives
2-3 Chicken Breasts
Fresh grated parmesan cheese, around 1 cup (can use feta cheese instead)
1 bottle Newman’s Own Balsamic Vinaigrette dressing
Cook noodles, drain and cool. Cook chicken and dice into bite-sized pieces. Dice pepper, cut olives in half. Combine everything in a large bowl and pour ½ to 2/3 bottle of dressing over and mix. Serves about 6-8. Very yummy!!
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