Lemony Penne with Chicken and Artichokes

Here is another one from Allrecipes.com

12 oz. penne

2 tsp. olive oil

3 shallots, chopped

1 boneless skinless chicken breast (about 225 grams) cut into small cubes

3 cloves garlic, minced

1 tsp. dried italian herb seasoning

1/4 tsp. salt

2 jars (170 ml each) marinated artichoke hearts, drained and chopped

1/2 cup grated parmesan cheese

1 tsp. grated lemon zest 

1/4 cup lemon juice

1/4 cup chopped fresh basil

In a large pot of boiling water, cook pasta.  Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in a large nonstick skillet, heat oi over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes.  Stir in Pasta and enough of the cooking liquid to coat.  Stir in parmesan cheese, lemon zest, and lemon juice.  Serve sprinkled with basil.

Buttermilk Scones

Buttermilk Scones
2 cups flour
1 Tbsp.  sugar
1/4 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. baking powder
5 Tbsp. shortening
3/4 cup plus Tbsp. milk (to sour add 1Tbsp. vinegar)

This recipe did not come with baking directions.  I cooked mine at 350 until they were nicely browned top and bottom.

My 8 year old made these for the fair and won second place.  These are really yummy with some berries and whipped cream.

Caesar Salad Dressing

Caesar Salad Dressing
1 cup mayonnaise
1 cup golden Italian dressing
2 cloves garlic, crushed
1/2 cup parmesan cheese

Will keep for up to a month in the fridge

No-Bake Cherry Crisps

These are from a little book called Favorite Brand Name Recipes (Festive Holiday Cookies).  It was published in 1993 so I presume I have had it about as long but had never tried this recipe before!  Where had it been hiding all these years?  These are so good!

1/4 cup butter or margarine, softened
1 cup powdered sugar
1 cup peanut butter
1 1/3 cup crisp rice cereal
1/4 cup plus 2 Tbsp. mini semisweet chocolate chips
1/4 cup chopped pecans
1/2 cup maraschino cherries, drained, dried and chopped
1 to 2 cups flaked coconut (for rolling)

In a large mixing bowl, cream butter, sugar, and peanut butter.  Stir in cereal, chips, pecans, and cherries.  Mix well.  Shape teaspoons of dough into 1-inch balls.  Roll in coconut.  Put on cookie sheet; chill in refrigerator 1 hour.  Store refrigerated.  Makes about 3 dozen.

They already look good.

My daughter does not care for coconut so I left some without coconut on them.

And these are the finished product!

Nuts 'N Bolts

This is the recipe my mom made every year at Christmas time.

1/3 cup margarine
1 Tbsp. worchestershire sauce
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. celery salt
1/2 tsp. paprika
1/2 tsp. greek seasoning
2 cups each cheerios, shreddies, pretzels
1 cup peanuts

Melt the butter and mix in the spices.  Pour over cereal mixture in a large roasting pan.  Bake at 250 for one hour stirring every 15 minutes.

*Because there are a lot of salts in the recipe I use garlic powder instead of garlic salt and find these just as yummy.

This picture shows a double batch!

Peppermint Chocolate Fudge

This recipe is from the November 2010 issue of Today's Parent magazine.  I guess I have kept it that long and never made it; glad I finally did!

1/2 cup candy canes
2/3 cup evaporated milk
1 1/2 cup granulated sugar
1 1/2 cup semi-sweet chocolate chips
15 large marshmallows
1 tsp. vanilla
2 tbsp. unsalted butter

Crush candy canes in a zip-top bag with a rolling pin or the bottom of a sauce pan.

In a large wide saucepan, set over medium-high heat, stir milk with sugar, until dissolved.  Bring to a gentle boil; be careful because the mixture will bubble up high in the saucepan.

Reduce heat to low and vigorously stir in chocolate chips and marshmallows until evenly mixed and melted.

Remove from heat and stir in vanilla, butter and 1/3 of the crushed candy.  Turn into an 8 inch square baking pan lined with foil.  smooth surface and sprinkle with remaining candy.  Refrigerate until set, at ease 4 hours or preferable overnight.

*We all know huge marshmallows are not going to melt on low without killing our stirring arm standing there forever but you do not want to have too a high heat or your sugar will crystalize.  My suggestion is to rip the marshmallows in half or thirds before adding them and they will melt more quickly!

No Bake Cream Cheese Coconut Snowballs

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1 cup chopped pecans
3 cups flaked coconut

In a small bowl, beat the cream cheese and pineapple until combined and then fold in the pecans.  Cover and refrigerate for one hour.  Take out of refrigerator and roll into 1 inch balls; roll the balls in coconut.  Refrigerate four hour or overnight.
Yields:  about 2 dozen

Finished product!

Now this is just the dorkiness in me coming out and something my mom used to do....how to get the perfect size wax paper sheet to put between layers in your cookie tin!