Day 18--Cereal Killer Cookies

This recipe was adapted by author Sandy Aquilar from the recipe in Diane Mott Davidson's Cereal Murders.

Cereal Killer Cookies

Preheat oven to 375 degrees.

Mix together in a small bowl:

1 cup chocolate chips

1 (7 1/2 oz) bag almond brickle chips

         (Heath or Bits o' Brickle)

2 cups Oatmeal

Mix together in another bowl:

1 2/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

In a third bowl blend with a mixer:

3/4 cup granulated sugar

1 cup firmly packed brown sugar

Blend slowly into sugars:

1 cup (2 sticks) salted butter

Add and blend well:

2 large eggs

1 Tablespoon vanilla

Add the flour mixture and blend with mixer.

By hand stir in the oat and chips mixture.

Using a 2 tablespoon measure, place dough 2" apart on cookie sheets covered with parchment paper or 'release foil". (Cookies tend to stick without a pan liner)

Bake 12-15 minutes. Cool on racks. They may look slightly puffy but will flatten out as they cool. Makes 4-5 dozen.

Day 17--Bow Tie Pasta Salad

Here's a recipe from my friend Walt. Since asparagus is so fresh and tasty right now, give this version of a pasta salad a try! Green beans or broccoli make good substitutions for the asparagus.

Bow Tie Pasta Salad

1 pound bow tie pasta
1/2 pound sliced fresh mushrooms
1 pound fresh asparagus cut up
4 green onions sliced
1 diced pepper--use whatever color you want
1/2 pound grape tomatoes
4 oz Feta cheese

Cook pasta according to package directions. During the last 3 minutes add asparagus and cook until tender-crisp. Drain and cool. Then add all ingredients to a large bowl.

Dressing:
1 teaspoon fresh lemon zest
1/4 teaspoon salt (or to taste)
1/2 tablespoon Dijon mustard
1-2 Tablespoons fresh lemon juice
1/2 cup good olive oil
fresh ground pepper

Whisk the first four ingredients together then add the oil slowly, whisking to make a homogeneous sauce. Pour over salad and toss to coat.

Day 16--Mint Kiss Cookies

A recipe from Hershey's. Originally, when Hershey's Mint Kisses first showed up on the store shelves, they were difficult to find--and then only at holiday time. These cookies were a hit with friends and family, and not being able to find the kisses was tragic. Although, these are just as good with plain kisses. The 'filled' kisses don't work as well.

One year I made these and used green tinted powdered sugar calling them Leprechaun Balls.

Magical Mint Kiss Cookies

1 cup butter or margaine
2/3 cup sugar
1 teaspoon Vanilla
2 cups all purpose flour
1/4 cup cocoa
48 Hershey's kisses, unwrapped
Powdered sugar

Preheat oven to 350 degrees.

Beat butter, sugar and vanilla until creamy. Stir together flour and cocoa then gradually add to the butter mixture. Beat until blended. Mold a scant tablespoon dough around each kiss, covering completely. Shape into balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until set. Cool for 1 minute then remove cookies to a wire rack to cool completely. Roll in powdered sugar.

Day 15--Peanut Butter Doggy Cookies

I'd never forget my canine friends! Here's a recipe for yummy dog biscuits. Of course there's nothing in these cookies that would be bad for people--if you're so inclined.

Peanut Butter Doggy Cookies

2 1/2 cups whole wheat flour
1/2 cup non-fat powdered milk
1 1/2 teaspoons sugar
1 teaspoon salt
1 egg
8 oz. peanut butter
1 Tablespoon garlic powder
1/2 cup cold water

Mix  the ingredients except water until blended. Then add water and knead the dough for 3 to 5 minutes until if forms a ball.

Roll 1/2 inch thick and cut into shapes with cookie cutters. Of course bone shapes are perfect. 

Bake on a lightly greased cookie sheet at 350 degrees for 30 minutes.
 

Day 14--Lemon Dessert

When life gives you lemons....

Make this easy  lemony dessert!

Lemon Dessert

1 White cake mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz container cool whip 

Prepare the cake mix according to package directions. Pour batter into a 9 x 13 pan. Gently spread the pie filling over the top of batter. Using the temperature listed on the cake mix box, bake for 25-30 minutes.  Cool.

Combine the lemon frosting and cool whip. Spread over the cooled cake.

Keep leftovers of this cake loosely covered in the refrigerator. 

Day 13--Shrimp Pomodoro Pasta

I found this recipe on Kraft Foods and thought it was worth a try.

It was.

My only comment is that if you use frozen shrimp, make sure they're thawed and drained completely before adding them to the sauce--otherwise the sauce will be too thin. I also used shallots for a milder onion flavor.

Shrimp Pomodoro Pasta

1/2 cup Kraft Balsamic Vinaigrette Dressing
1 onion, finely chopped
2 cloves garlic- minced
1 can (28 oz) diced tomatoes with juice
2 cups uncooked penne pasta
1 pound cooked medium shrimp
1/4 cup grated parmesan cheese

Heat a large skillet on medium-high heat. Add dressing, onions and garlic. Cook 2 minutes. Stir in tomatoes and cook for 12 minutes, stirring occasionally.

Cook pasta as directed on package.

Add shrimp to sauce and cook another 2 minutes or until shrimp is heated through. Remove from heat.

Toss drained pasta with sauce. Sprinkle with cheese.

Makes 4 servings.

Day 12- Cheesy Corn Casserole

This recipe comes from one of my past co-workers. Thanks Andrea!  It's great for family gatherings. I tend to just dump everything into the crock pot. The casserole turns out moister that way. I'll bet that those of you who like crunchy crusts on their casseroles would like this topped with buttered bread crumbs or crushed potato chips.

Cheesy Corn Casserole

8 oz cream cheese

3 Tablespoons butter

1/2 cup milk

1 teaspoon salt

1 teaspoon sugar

16 oz package frozen corn

Preheat oven to 350

Mix ingredients except corn in a small saucepan and heat until melted and well blended. Add corn. Pour into an 8x8 dish.

Bake for 30-40 minutes uncovered.