Rolled Sugar Cookies

Ingredients:

For 5 dozen cookies

1 ½  c. of butter, softened

2 c. of white sugar

4 eggs

1 tsp. of vanilla extract

5 c. of all-purpose flour

2 tsp. of baking powder

1 tsp. of salt

Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400°. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6-8 minutes in preheated oven. Cool completely.

Recipe from (allrecipes.com)

Pizza Spaghetti Casserole

Ingredients:

For 6 servings

12 oz. of uncooked spaghetti

½ tsp. of salt

1 (1-lb.) package of mild ground pork sausage

2 oz. of turkey pepperoni slices (about 30), cut in half

1 (26-oz.) jar of tomato-and-basil pasta sauce

¼ c. of grated Parmesan cheese

1 (8-oz.) package of shredded Italian three-cheese blend

Directions:

Cook spaghetti with ½  tsp. of salt according to package directions. Drain well, and place in a lightly greased 13x9-inch baking dish.

Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Recipe from (myrecipes.com)

Mongolian Beef

Ingredients:

For 2 servings

⅔  lb. flank steak, sliced across the grain

3 T. of cornstarch

3 tsp. of canola oil, divided

1/2 tsp. of grated ginger

2 cloves of garlic, minced

⅓ c. of low-sodium soy sauce

⅓ c. of water

¼ c. of brown sugar

¼ tsp. (heaping) red pepper flakes

2-3 large scallions, sliced

Directions:

Preheat oven to 350°

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess cornstarch.

Mix together the soy sauce, water, brown sugar and red pepper flakes.

Place in a big oven-proof flat casserole dish. Mix all other ingredients, except scallions and pour over the meat.

Place the casserole dish in the oven and leave for about 1 hour.  

When cooked, add scallions.

Recipe from (en.petitchef.com)

Crispy Baked Cod

Ingredients:

For 4 servings

1 c. of Japanese bread crumbs (panko)*

*1 c. of fine dry bread crumbs may be substituted.

2 T. chopped fresh parsley

2 tsp. of grated lemon rind

1 tsp. of minced garlic

6 (6-oz.) cod fillets

1 tsp. of salt

2 T. of butter, melted

Directions:

Combine the first 4 ingredients in a small bowl.

Place the fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt.

Spoon breadcrumb mixture evenly onto fillets, pressing down gently.

Drizzle evenly with 2 T. of melted butter.

Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

Recipe from (myrecipes.com)

3-Ingredient Pulled Pork

Ingredients:

For 8 servings

1 (2 pound) pork tenderloin (pork shoulder or butt can be used)

1 (12 oz.) can of root beer

1 (18 oz.) bottle of barbeque sauce

8 hamburger buns

Directions:

Place the tenderloin in a slow cooker and pour the root beer over it.

Cover and cook on low for 6 hours or until pork shreds easily with a fork.

After pork has cooked, drain and discard the root beer.

Shred the pork and put it back into the slow cooker.

Pour the barbecue sauce over the pork and stir to combine.

Serve immediately or keep it warm in the slow cooker until ready to serve.

Serve on hamburger buns.

Recipe from (www.tablespoon.com)

Lemon Dill Chicken Skewers

Ingredients:

For 4 servings

4 boneless, skinless chicken breasts

2 T. of extra-virgin olive oil

juice from 1 medium lemon

2 tsp. of dill

1 ½ tsp. of kosher salt

½ tsp. of freshly ground pepper

Directions:

Place your skewers in a dish of water to soak.

Preheat your grill to medium-high.

Cut up the chicken breasts into chunks or strips, whichever you prefer.

Place chicken in a large bowl and toss with olive oil, lemon juice, dill, salt and pepper.

Skewer the chicken and place on the hot grill.

Cook on both sides until opaque and slightly firm to the touch.

Serve hot

Recipe from (foodsofourlives.com)

Cool & Easy Pie

Ingredients:

For 8 servings

⅔ c. of boiling water

1 pkg. (3 oz.) of JELL-O Strawberry Flavor Gelatin

Ice cubes

½ c. of  cold water

1 tub  (8 oz.) Whipped Topping, thawed

1 Graham Pie Crust (6 oz.)

Directions:

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.

Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

Whisk in Whipped Topping until blended.

Refrigerate 15 to 20 min. or until mixture is thick enough to mound.

Spoon into crust.

Refrigerate for 4 hours or until firm.

Recipe from (www.kraftrecipes.com)