Strawberries & Chicken Bagel Sandwich

Bagel (lightly toasted)
Strawberry cream cheese
Grilled chicken breast (cut in strips)
Spinach leaves
Mozzarella cheese
Strawberry slices
Red grapes (sliced in half)
Cherry tomatoes (sliced in half)

Oh man! This is better than you would expect.

Mrs. Field's Chocolate Chip Cookies

1 1/2 C Sugar
2 C Brown Sugar
1 lb. Butter (+ a little more)
6 C Flour
3 Eggs
2 - 4 Tbs. Vanilla (the more the merrier)
1 1/2 tsp. Baking Soda
1 1/2 tsp. Salt
3 C Chocolate Chips
2 C Nuts or Raisins or Oats

Bake at 350 for 8 min. (give or take)

My Tasty Make-Shift Parmesan Sauce

I made this recipe up the other night when I was starving and in dire need of something super tasty. Here's what I came up with.

Ingredients (I think)
Butter
Flour
Milk
Garlic
1 Yellow Onion
Cream of mushroom soup
Parmesan cheese
Thyme
Salt, Pepper
Paprika

Start by making a rue, with some extras.
So melt about 2 to 3 Tablespoons of butter in a pot. Saute the onions and garlic. Proceed to whisk in some flour continue stirring til thick about 10 seconds but continue to stir and cook for maybe a minute (this gets out the floury taste). Then Start adding milk or cream. Add little by little until you have your desired viscosity. Then add the soup. (I use the soup to give it a more creamy feeling when I don't have cream, plus I just love it.) Turn the burner to low now and let this simmer. Taste and then add whatever spices you like. I have found that I for sure do salt, pepper, thyme and paprika, but it really depends on what I have. Oh! and don't forget to add the Parmesan cheese. I add probably 1/2 a cup or so.

When I made this, I decided thatI would make this and saute some chicken, broccoli and mushrooms add it to my sauce and had it over a baked potato :) It turned out to be SO perfectly delicious. (If you're into that stuff)

Avacado Lime Pie

This is really yummy. It tastes like key lime pie.

Ingredients (filling):
2 large ripe avocados
juice from 3 fresh limes
8 oz pkg cream cheese
1 large package lime jello
1 cup sugar

Ingredients (crust):
24 graham crackers
1/4 cup sugar
6 Tbs. butter

Instructions (filling):
Dissolve jello in 2 cups hot water.
Mix all ingredients in blender and blend until smooth. Pour into 2 graham cracker pie crusts.
Refrigerate until set.

Instructions (crust):
In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.

Tips: Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor. Top with cool whip or whipped cream (optional).

BREADelicious!

Focaccia Bread (italian flat bread)

TIME: Prep: 15 Min + rising

BAKE: 20 min.

Ingredients:

3 C. bread flour

1/2 tsp. salt

2 tsp. rapid rise yeast

6 tbsp. olive oil

2/3 C. warm water (110 F)

1/4-1/3 C. olive oil

1 tsp. salt

1 tsp. basil

1 tsp. garlic salt

1 tsp. garlic powder

1 tsp. onion powder

dash cumin

1 thinly sliced tomato (optional)

crumbled feta cheese (optional)

sliced olives (optional)

Directions:

• in a large bowl, sift together flour and salt; stir in yeast. Add olive oil and warm water; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 min. Cover dough and let relax for 10 min.
• Roll dough into a rectangle approx. 7x11 in. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with greased (cooking spray) plastic and leave in a warm place until doubled in size, about 40 min. 
• Preheat oven to 425 F.
• Pour 1/2 of remaining olive oil in small bowl. Stir in salt, basil, garlic salt, garlic powder, onion powder, and cumin and mix. Add tomato slices (and feta and olives) to olive oil and spice mixture and coat well. Brush loaf with remaining olive oil, then top with tomatoes. Drizzle remaining oil and spice mixture over loaf.
• Bake in preheated oven until golden brown, about 20 minutes.

Honey Oat Wheat Bread

TIME: Prep: 25 min. + rising 

Bake: 40 min. + cooling

Ingredients:

• 2 cups water, divided
• 1 cup rolled oats
• 1/3 cup butter, softened
• 1/3 cup honey
• 1 tablespoon salt
• 2 packages (1/2 ounce each) active dry yeast
• 1 egg
• 4 to 5 cups all-purpose flour (2+ cups white, 2+ cups wheat), divided
• Melted butter, optional

Directions:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. 
• In a large mixing bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. 
• Spread batter evenly into two greased 8-in. x 4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, about 35-40 minutes. 
• Bake at 375° for 40-45 minutes. Remove from pans to wire racks to cool. Brush with melted butter if desired. Yield: 2 loaves (12 slices each).

Oriental Chicken Salad

Dressing
½ C Vegetable or Canola Oil
½ C White Vinegar
1 tsp. Salt
1 tsp. Pepper
3 T Sugar
2 Chicken seasoning ramen packets

Salad
1 Small head of cabbage
3-4 chicken breasts
2 Crushed packets of ramen noodles (dry)
2 (3oz) packets of slivered almonds
2-3 T sesame seeds

Mix all ingredients for the dressing with a whisk or in a shaker and refrigerate. Cook the chicken. Dice chicken. Chop cabbage. Saute the almonds and sesame seeds and pour over cabbage. Put all salad ingredients together and mix. Follow with dressing and toss.

I got this from Jana Potts, you've probably tried it and you and your Huz's will totally dig it...Mine did!

Peanut Butter Sandwiches

Makes: 3 dozen
Prep: 20 minutes
Bake: 10 minutes
Chill: 30 minutes
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter, room temperature
1 cup granulated sugar
1 large egg
Peanut Butter Filling:
3/4 cup peanut butter
1/4 cup confectioners' sugar
1 cup semisweet chocolate chips
4 teaspoons vegetable oil
Directions
1. Heat oven to 350 degrees F. In medium bowl, whisk flour, baking soda and salt. In large bowl, beat butter, peanut butter, sugar and egg until smooth. On low, beat in flour mixture.
2. For each cookie, roll 1 rounded teaspoon dough into 1-inch ball; place 2 inches apart on ungreased baking sheets.
3. Bake in 350 degree F oven 10 minutes until puffed. Let stand 2 minutes on sheet. Remove cookies to rack; let cool.
4. Filling: In bowl, mix peanut butter and sugar. Spread flat side of half the cookies with 1 rounded teaspoon filling; top with remaining cookies. Refrigerate until firm, 30 minutes.
5. In small bowl, microwave chips and oil at 100 percent power 1 minute; stir until melted. Dip cookies halfway into chocolate; let excess drain off. Place on waxed-paper-lined sheets. Drizzle with remaining chocolate. Refrigerate to set.