Chicken Satay Noodle Salad

Salt 1 pound whole wheat pasta 1/3 cup peanut butter, softened 2 tablespoons honey ¼ cup tamari (dark soy sauce) or regular soy sauce Juice of 2 lines 1 teaspoon hot pepper sauce (or more to taste) 1 clove garlic, crushed 3 tablespoons vegetable oil 2 cups skinned and sliced rotisserie chicken (or any cooked chicken) 1 cup packed fresh spinach, thinly sliced 1/3 cup shredded carrots (a generous handful) 4 scallions, thinly sliced on an angle ¼ cup chopped peanuts (optional) 2 tablespoons chopped cilantro

Bring a large pot of water to a boil, salt it, and add pasta and cook until al dente. Drain; rinse under cold water and set aside.*

While the pasta is working, in a large bowl whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.

Place noodles in either 4 shallow bowls or one large one to serve on the table, and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

Enjoy.

*Can be left hot

Blueberry Streusel Muffins

1 ¾ cups all-purpose flour 2 ¾ teaspoons baking powder ¾ teaspoons salt ½ cup sugar 2 teaspoons grated lemon rind (I use the rind from one lemon) 1 large egg ¾ cup milk 1/3 cup vegetable oil 1 cup fresh or frozen blueberries, thawed and drained * 1 tablespoon all-purpose flour 1 tablespoon sugar ¼ cup sugar ½ teaspoon ground cinnamon 1 ½ tablespoons butter

Combine first 5 ingredients in a large bowl; make a well in the center of the mixture. Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.

Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into greased muffin pans (I use paper muffin cups), filling 2/3 full. Makes one dozen.

Combine ¼ cup sugar, 2 ½ tablespoon flour, and cinnamon: cut in butter with a pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400’ for 18 minutes or until golden. Remove pan immediately.

  • If using frozen blueberries, thaw and drain them, and pat dry with paper towels. This will prevent discoloration of batter.

Pasta Salad

1 lb uncooked bow tie pasta 1/4 cup white wine vinegar 2 Tbsp chopped fresh parsley (or more) 1 1/2 tsp dry Italian seasoning 2 tsp salt (may be more for taste) 2 cloves garlic, crushed 1/2-3/4 cup olive oil

1/2 cup grated parmesan cheese 1 cup shredded parmesan cheese 1/3 cup diced red onion 1 (4oz) jar chopped pimentos, drained 1 (2 1/4oz) can sliced olives, drained

Cook pasta. Drain. Whisk vinegar and next 5 ingredients in a bowl. Add olive oil in a slow steady stream and whisk. Add pasta and the rest of the ingredients. Toss well

Chill up to 8 hours

Potato Casserole

2 lb bag frozen hash brown potatoes 1/2 cup chopped green onions 8oz sour cream 1 can cream chicken soup 1 tsp salt
1/4 tsp pepper 2 cups shredded cheddar cheese 1/2 cup melted butter or marg 2 cups corn flakes, crushed

Thaw potatoes Add all ingredients except butter and corn flakes Mix well Add butter, mix well Put in a casserole dish Top with crushed corn flakes Bake @ 350*F for 45-60 mins

Crunchy toffee chocolate bars

Layer cookie sheet with parchment paper. Then layer with Saltine crackers or any plain savory biscuits.

Melt 1 cup butter 1 cup brown sugar for about 3 mins

Pour over crackers Bake at 400*F for 7 mins

Remove from oven and spread 1 16oz back of chocolate chips over. Will spread easier as the heat melts the chocolate. Allow to cool and then set in the fridge.

Break into pieces when set

Ground Beef Casserole (Kids love it)

1 lb ground beef, browned and drained 1 cup cooked rice (instant rice works well) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can mixed vegetables & juices 1 sm can peas & juices 1 cups shredded cheddar cheese plus 1/2 cup cheese on top

Mix all ingredients together Bake at 350*F for 1 hour then top with cheese and cook for 10 mins longer. Great to freeze. Just cook from frozen until hot and bubbly, maybe 30 mins longer.