Macaroni Shrimp Salad

I love salads in the summer - actually all year long. Here is a delicious one!

2 cups small deveined shrimp (The lady that gave me the recipe likes fresh from the case)
2 cups elbow macaroni
1 packet of ranch dressing ( regular not buttermilk)
3tbs mayo- or more depending on your own taste
3 tbs miracle whip- or more depending on your own taste
1 bunch of green onions

cook macaroni as directed on package
add all other ingredients and mix well
if possible make the day before so that all the flavors have time to blend and the salad has time to chill

Home-made Ice Cream Sandwiches

This recipe is from one of my college roommates. Her daughter posted it on her blog and I thought I would share!!!

Thick and Chewy Triple Chocolate Cookies

from America's Test Kitchen Cookbook

*Just a note of warning, check your cupboard before you start these. You'll need at least 4 cups of chocolate chips.

2 C flour

1/2 C cocoa powder

2 t baking powder

3/4 t salt

4 large eggs

2 t vanilla extracct

2 t instant coffee (I didn't have any and they tasted great w/o)

10 T butter, softened

1 1/2 C packed light brown sugar

1/2 C sugar

16 oz. semisweet chocolate, melted and cooled

2 C semisweet chocolate

Ice cream of choice

Whisk together all dry ingredients. In another bowl, whisk together effs, vanilla and coffee until coffee is dissolved. In mixer, beat together butter and sugars until light and fluffy (about 3 min.). Beat in egg mixture until combined. Beat in cooled melted chocolate, until combined. Add flour mixture until combined. Stir in chips. Cover bowl and let rest for 30 minutes, until dough is a scoopable fudge consistency. Resist the urge to stick all five fingers in there to lick.

Once dough is rested, I scoop out in 1 T size balls onto and ungreased pan. You can use parchment paper if you're feeling sassy. Bake at 350 for 10 to 12 minutes, or until the tops are a little cracked and the middle is soft set. Let cookies cool on pan for 5-10 min. then cool on a rack completely.

Get out your favorite ice cream (we used vanilla, so as not to be too rich). Place a small scoop on one cookie. Top with another. Do a little happy dance. Eat. Sigh. Eat some more. Sigh some more. Praise whoever invented the ice cream sandwich.

You could pre make a bunch and freeze them. Or just keep your cookies on hand in the freezer, bring them to room temperature and put the ice cream on then (that's what I prefer ... no crunchy frozen chips for me).

Enjoy!!

French's crunchy onion chicken

2 cups (4 oz.) French's original or cheddar french fried onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg beaten

Crush French Fried Onions with flour in plastic bag. Dip Chicken in to egg, then coat in onion crumbs. Bake at 400 degrees for 20 minutes until cooked through.

Strawberry-yogurt swirl pops

1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar,
preferable superfine
2 tsp lemon juice
2 cups vanilla yogur
You'll also need: 2 large plastic squeeze bottles, 10 pop molds (1/2-cup capacity)

1. Place straberries, 1/3 cup sugar and lemon juice in blender; puree 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogur mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plasctic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in craft stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Womans Day magazine

Quick Mesquite Fajitas

So over at Macey's you can buy a seasoned whole chicken, which is very nummy, as I was cooking mine today, I noticed a recipe on the bottom of the bag. It looked way good so here it is

1 tablespoon olive or vegetable oil
1 teaspoon minced garlic
1 pepper, cut 4x 1/2 inch pieces
(red, green or a combination)
1/4 large white onion, sliced 1/2 inch
1/4 cup chopped fresh cilantro
1 cup shredded chicken (again I bought the mesquite seasoned whole chicken from macey's)
8 (6 inch) soft corn tortilla, warmed
1 avocado, sliced
sour cream

1. In a large skillet heat oil over high heat. Add garlic, peppers and onion. Cook 2 to 3 minutes, stirring frequently, until peppers are hot. Stri in cilantro and cooked chicken.
2. Cook 2 to 3 minutes, stirring frequently until chicken is hot.
3. To serve, spoon 1/4 cup of the chicken and pepper mixture onto tortillas. Top with sliced avacado and sour cream if desired.