Heath Bar Cookies

2½ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 pkg. toffee bits
1 cup mini chocolate chips
½ cup chopped walnuts

Whisk together the flour, salt, and baking soda in a medium bowl.  Set aside. 

Beat together the butter and sugars. Beat in eggs one at a time; add the vanilla. Add the flour mixture until slightly blended.  Add the toffee bits, chocolate chips and walnuts and mix until well blended. 

Chill cookie dough for at least 30 minutes to one hour.

Preheat oven to 350°. On cookie sheets lined with parchment paper or a Silpat liner, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (These cookies spread!)

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.  
Makes about 6 dozen cookies.

This recipe can be found here.

Stuffed Shells with Sausage and Mushrooms

1 (12 oz.) box jumbo pasta shells

1½ Tbsp. butter

8 oz. cremini mushrooms caps, diced

1 (15 oz.) container ricotta cheese

2 eggs, slightly beaten

1 tsp. garlic powder

½ tsp. onion powder

¾ tsp. oregano

2 tsp. basil

¼ tsp. kosher salt

¼ tsp. pepper

12 oz. Italian turkey sausage

6 cups fresh spinach (or 1 9 oz. box of frozen spinach, thawed)

2½ cups shredded mozzarella cheese

1½ cups Parmesan cheese

1 jar spaghetti sauce (26-32 oz.)

Preheat oven to 350°.

Cook shells according to package instructions.

Heat a medium skillet to medium heat.  Melt butter and add mushroom caps.  Sauté 3-4 minutes.

Place ricotta in a LARGE mixing bowl.  Add eggs and seasonings.  Stir to combine.  When mushrooms are cooked, add those and return skillet to stove.

Remove sausage from its casing and add to skillet.  Break up with spatula and cook until browned and crumbly.  Add this to the ricotta mixture.

Roughly chop spinach and add to ricotta mixture and fold together.  Add 2 cups of mozzarella and 1 cup of Parmesan to the mixture.

Spread spaghetti sauce on the bottom of a 9X13 pan.  Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce.  It will fill 24-26 shells.

Top with remaining cheese.  Cover with foil and bake 50-60 minutes.  Remove foil about 10-15 minutes before the end of baking time.

This recipe can be found in Savoring the Seasons with Our Best Bites.  You should buy a copy!

"Kathy's" Chicken Salad

2 cups diced, cooked chicken

½ cup diced celery

¼ cup sliced green onions

1 ½ cups shredded or thinly sliced cabbage

1/3 cup dried cranberries

¼ cup chopped cilantro

¼ toasted slivered almonds

¼ cup Major Grey’s Mango Chutney

¼ cup mayonnaise

½ tsp. cider vinegar

kosher salt

black pepper

Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium-sized bowl. 

Whisk together the chutney, mayonnaise and cider vinegar in a small bowl.  Add the dressing to the chicken mixture and gently combine.  Season with salt and pepper.

For best results, chill at least 30 minutes before serving.

This recipe can be found in Savoring the Seasons with Our Best Bites

Sweet and Sour Chicken Stir-Fry

1 Tbsp. cornstarch

¼ cup cold water

1 (8 oz.) can pineapple chunks, drained and juices reserved

3 Tbsps. ketchup

1 Tbsp. soy sauce

2 Tbsps. brown sugar

1 tsp. rice vinegar

3-5 tsp. vegetable oil, divided

1 pound boneless, skinless chicken breast diced into 1 inch pieces

½ tsp. kosher salt

¼ tsp. black pepper

2 garlic cloves, minced

1 Tbsp. minced fresh ginger

3 cups broccoli florets

½ medium bell pepper, cut into 1/2 inch squares

½ onion, diced

hot cooked white or brown rice

Start cooking your rice so it will be ready.

Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

*If you’re using a stainless steel pan, save pineapple juice for de-glazing it

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli, onion and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

This recipe can be found here.

Lemon Sandwich Cookies

1 cup butter, softened

1½ cups sugar

1 egg

1 tsp. lemon juice

1 Tbsp. lemon zest

1 tsp. vanilla

½ tsp. salt

½ tsp. baking powder

2¼ cups flour

Lemon frosting:

½ cup butter

2½ cups powdered sugar

3 Tbsp. milk

1 tsp. vanilla

¼ tsp. salt

1 Tbsp. lemon juice

yellow food coloring, if desired

Preheat oven to 350°

In a large bowl, cream butter and sugar together. Add egg and beat in well. Add lemon juice, lemon zest and vanilla and mix until well blended. Add salt, baking powder and flour and mix until well incorporated.

Roll cookies in 1/2 inch ball and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other. Press cookie balls down slightly and sprinkle with sugar.

Bake for 8-10 minutes or until lightly golden on the edges of cookies.

Lemon Buttercream

Combine ingredients for frosting and beat until smooth and creamy. Spread frosting on a cookie and place another one on the frosting side of cookie to make a cookie sandwich.

This recipe can be found here.