Malted Milk Cookies

Ingredients:

2 ½ cups all-purpose flour

¾ cup plain malted milk powder

½ tsp. baking soda

¼ tsp. salt

1 cup white sugar

½ cup light brown sugar, firmly packed

1 cup butter, softened (I prefer unsalted)

2 large eggs

2 tsp. pure vanilla extract

2 Tbsp. sweetened condensed milk

2 cups chocolate chips (personally I like semi sweet)

Directions:

- Preheat oven to 300°F

- In medium bowl combine flour, malted milk powder, baking soda, and salt.

- Mix well with a wire whisk. Set aside

- Blend sugars in a large bowl using an electric mixer set at a medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla, and condensed milk, and beat at medium speed until light and fluffy.

- Add the flour mixture and chocolate chips, and blend at a low speed until just combined. DO NOT OVERMIX.  

 -  Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along edges. Transfer cookies immediately to coo surface with a spatula. 

Yields: 3 ½ dozen

Chicken and Rice Casserole

Ingredients:

- 1 lb of cooked chicken
- 4 cups Lipton Chicken Flavored Rice (uncooked 3 packages)
- 4 tsp lemon juice
- 1 TBS Worcestershire Sauce
- 1 cup mayonnaise
- 3 cans of Cream of Chicken Soup
- 2 cups of shredded cheddar cheese
- Crushed cornflakes (enough to cover the casserole

Preparation:
- Preheat oven to 350 degrees
-  Mix all dry ingredients (rice and cheese); add rest of ingredients (except cornflakes)
-  Once all ingredients have been mixed together, put them into a 12x17 or (2) 9x13 pan sprayed with Pam.
- Crush cornflakes and sprinkle over the top of the casserole. 
- Bake at 350 degrees for 30 minutes uncovered

Semi-homemade shrimp scampi with broccoli in under 15 minutes

Ingredients:
- shrimp (mine was leftover from a weekend shrimp boil so Im not sure how much was used).
- 1 package of Lipton scampi flavored pasta
- 6 fresh broccoli florets (cut into bite size pieces)
- 1/2 tsp of Johnny Garlic Spread http://www.johnnysfinefoods...
- 1 TBS butter Instructions

Preparation:
- cook pasta as directed (I used 1/4 of the butter recommended from the package recipe because you will add it later with the shrimp)
- in separate pot or pan, put already cooked shrimp, butter and Johnnys Garlic Spread
- when Pasta begins to soften add shrimp and uncooked broccoli (even garlic sauce from pan that Shrimp was cooked in)
- continue cooking uncovered until pasta is tender. - plate and enjoy!

Chicken Parmesan

Ingredients-
- 1lb chicken
- 1 package of Italian Kraft fresh take coating http://www.kraftrecipes.com...
- 1 jar of marinara sauce of your choice (I prefer Newman's Own marinara)
- 1 cups bag of mozzarella cheese

Directions: -
- coat 1lb of chicken in Italian Kraft fresh take coating
- bake as directed  until chicken is almost done baking; at that point you should remove the chicken from the oven and top each chicken breast with marinara sauce of your choice and top with mozzarella cheese
- place back in oven (at previously used temp) and continue to bake until cheese is evenly melted.

Linguine with Garlicky Breadcrumbs

Source: adapted from Cooking Light September 2003

Ingredients

• 1/4 cup of plain bread crumbs
• 2 tablespoons olive oil, divided
• 6 garlic cloves, minced
• 8 ounces uncooked linguine
• 1/4 cup chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.

Chicken in Basil Cream Sauce

Source: adapted from Allrecipes 

1/2 cup milk

1/2 cup dried Italian bread crumbs

4 skinless, boneless chicken breasts

3 tablespoons butter

1 clove garlic (1/2 teaspoon minced)

1/2 cup chicken broth

1 cups heavy whipping cream

1 can diced tomatoes

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon black pepper

Make sure your chicken breasts are thin (fillet each breast in half lengthwise so they are thinner) You can also pound your breasts with a meat mallet to make them thinner.

In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and tomatoes; boil and stir for 1 minute. Reduce heat.       

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes). 

Oriental Salad

Salad

1 bag of Cole slaw

1 bag of Broccoli Cole slaw 

1 pkg Oriental Ramen Noodles

1 small bag of slivered almonds (optional)

cashews or peanuts (optional)

Dressing

1/2 cup canola oil

1/2 cup sugar

1/4 cup cider vinegar

2 TBS. soy cause

season packet from the Ramen noodles

Preheat oven to 300 degrees

Line a cookie sheet with foil to save on clean up. Spread the bag of slivered almonds over the foil. Bake noodles and almonds for about 12 minutes or until golden brown.

In one bowl mix all the slaws. In a large measuring cup or seperate small/medium bowl mix together dressing ingredients. When ready to serve add the dressing and noodles to the slaw mix .