Healthy banana smoothie

1 frozen banana
1 c milk
1 TBS flaxseed
1TBS cocoa
1TBS almond butter

Blend well.

YUM!

Cous Cous & Grilled Chicken Salad

Cous Cous & Grilled Chicken Salad                       Courtney Seamons 2011

1 box Cous Cous, cooked per directions              dried cranberries

1 lb cubed chicken, grilled with salt & pepper      slivered almonds or cashews

1 small can pineapple tidbits                                                            

Cilantro, chopped (to taste)

1 bunch thin asparagus, tossed in olive oil & grilled & chopped in 2 inch pieces

Toss all together with Sesame Soy Ginger Vinaigrette (Trader Joes) or Kraft Asian Toasted Sesame.

Serve warm or cold. 

Mindless Meatloaf Minestrone

Mindless Meatloaf Minestrone from Kristen (Kueser) Peless

Start to finish: 20 minutes

2 cans (14.5 oz each) fat-free chicken broth
1 can (14.5 oz) fat free beef broth
1 bag (1 lb) frozen mixed vegetables, beg-all, but any mix that contains carrots, corn, green beans, peas and such work fine.
1 bag (18 oz) frozen meatballs
1 can (14.5 oz) stewed tomatoes
1/2 c. dried macaroni noodles (or shells)
1 can (15 oz) light red kidney beans
1 1/2 tsp dried Italian seasoning
6 Tbsp grated Parmesan cheese

Pour the chicken and beef broth into a 4.5 qt dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring to a boil. This will take about 10 min.

While the soup is heating, rinse and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well. (The macaroni sinks to the bottom).

Add the kidney beans and Italian seasoning and reduce the heat to medium. Stir frequently until mac is tender, about 6-7 min more. Serve with breadsticks, and garnish with 2 Tbsp grated Parmesan cheese.

Breadsticks

Breadsticks from Kristen (Kueser) Peless

1 Tbsp self rising yeast
1 1/2 c. warm water
2 Tbsp sugar
3 c. all purpose flour rounded
1/2 tsp salt

Knead the dough for 3 min and let it rise for 10 minutes.

Melt 3/4 a cube butter in a bowl. Pour 1/2 butter on cookie sheet and sprinkle with corn meal and flour. Put dough in a cookie sheet using a scrapper sprayed with Pam. Spread the rest of the butter with a pastry brush. Cover with topping.

Topping:
Season salt
Garlic salt
Garlic powder
Parsley flakes
Grated Parmesan cheese

Rise for 10 min or refrigerate. Bake at 375 for 20 minutes.

Had with Mindless Meatloaf Minestrone at Kristen and Luke's house over Christmas break and loved it! Yum!

Peppermint Crunch Cream Cheese Cookies

Peppermint Crunch Cream Cheese Cookies Meg Freebairn 2007

Cookie Ingredients:

2 boxes Devils cake mix

1 ¼ cups shortening

4 eggs

1 tsp. Vanilla

Frosting ingredients:

8 oz. Cream cheese –softened

1 cube butter –softened

1 tsp. Vanilla

4 ½ -5 cups powdered sugar

6 drops Red food coloring

*12 pack Peppermint candy canes –crushed up

Cookies: Mix together all of the above cookie ingredients in a mixer. Mixture will be stiff. Shape into 1 inch balls and place on a cookie sheet. Bake 6-8 min. at 350 degrees.

Frosting: Cream together the butter, cream cheese and vanilla. Add powdered sugar one cup at a time until the desired consistency. (Not too runny. The stiffer the better.) Add 6 drops of food coloring. May need more for desired color. I like a rich pink color.

Putting it all together: After cookies have cooled on a cookie sheet, spread frosting on the bottom side of the cookie and place another cookie bottom side down on the frosting. Make sure to spread enough frosting on the cookies till overflowing. Roll the edge of the cookie in crunched up peppermint candy canes. The Frosting will hold the peppermint candy in place.

Makes approx. 2-dozen sandwich cookies.

Jessica's Chocolate Chip Bundt Cake

Jessica's Chocolate Chip Bundt Cake from Beth McNaughton

Combine:
    1 box yellow cake mix
    1/2 cup sugar
    1 (4oz) package INSTANT chocolate pudding
Add and mix:
    3/4 cup oil
    3.4 cup water
Add and mix:
    4 eggs, one at a time
Stir in:
    1 cup sour cream
    2 cups chocolate chips
Spread in a greased and floured bundt cake pan
Bake at 350 degrees for 50 - 60 minutes
Spread strawberries and powdered sugar on top

White Texas Sheet Cake

White Texas Sheet Cake from Merlene Betteridge
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond extract
1/4 tsp. baking soda

FROSTING
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioner's sugar
1/2 tsp. almond extract
1 cup chopped walnuts

Directions:
In a large saucepan, bring butter
and water just to a boil. Immediately
remove from the heat; stir in the flour
sugar, eggs, sour cream, salt, baking
powder, extract and baking soda until
smooth.

Pour into a greased 15x10x1 inch
baking pan. Bake at 375 degrees for
18-22 minutes or until golden brown
and a toothpick inserted near the center
comes out clean. Cool on a wire rack for
20 minutes.

For frosting, in a large saucepan, bring
butter and milk just to a boil. Immediately
remove from the heat; stir in confectioners'
sugar and extract. Stir in walnuts; spread
over warm cake. Cool completely. Yield:
20 servings.