Darcey's Frosted Cashew Cookies

I was reminded in a phone call with my sister Jen just how much I like these cookies and have wanted the recipe...here is goes for safe keeping...

Cookies:

• Cream together:
• 1/2 cup butter
• 1 cup brown sugar

• Add in and mix well:
• 1/2 tsp vanilla
• 1 egg

• Then, add these dry ingredients alternating with 1/3 cup sour cream
• 2 scant cups flour
• 3/4 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 3/4 cup cashews

Frosting:

• 1/2 cup butter
• 3 Tbs cream
• 1/4 tsp vanilla
• 2 cups powdered sugar

Lightly brown the butter and remove from heat.  and add remaining ingredients.  Frost cookies when they are cool.

I plan on giving these a whirl for a cookie exchange this year.  We'll see how they turn out!

Strawberry-Rhubarb Squares

Must be Strawberry Season!  This one makes me think of Grandma for sure.  Served warm with a scoop of homemade vanilla ice cream...yummm!

Ingredients

Crust

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 tsp vanilla
• 2 cups AP flour
• 1 1/2 cups quick cook oats
• 2/3 cup chopped nuts (your preference)
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 2 cups granulated sugar
• 2/3 cup AP flour
• 2 T milk
• 4 eggs
• 4 cups sliced strawberries (2 pints)
• 3 cups sliced rhubarb (8 stalks)

Topping

• Whipped cream / ice cream

Heat over to 375°F.  In med. bowl, mix butter, brown sugar and vanilla.  Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly.  Reserve 2 cups crumbly mix.  Press remaining mixture into ungreased 15x10x1 pan

In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs until smooth.  Fold in strawberries and rhubarb.  Spoon filling onto crust.  Sprinkle with reserved crumb mixture.

Bake 40-50 minutes or until topping is golden brown and filling is set.  Cool slightly and 30 minutes.  Serve with topping of choice, store remaining in refrigerator.

Strawberries & Cream Dessert Squares

Always wanted to make this...Here's to it!

Crust

• 1 Pouch (1lb 1.5 oz) Sugar Cookie Mix
• 1/2 cup butter, softened
• 1 egg

Filling

• 1 cup white vanilla baking chips
• 1 8oz. package cream cheese, softened

Topping

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 T cornstarch
• 1/3 cup water

Heat oven to 350°.  Spray bottom of 15x10x1 or 13x9 pan with cooking spray.  In large bowl, stir cookie mix, butter and egg until soft dough forms.  Press evenly into bottom of prepared pan.  Bake 15 - 20 minutes, or until golden brown.  Cool completely.

In small microwave bowl, melt baking chips until stirred smooth.  In medium bowl, beat cream cheese with mixer until smooth.  Stir in melted chips until blended.  Spread mixture over crust.  Refrigerate while making topping.

In small bowl, crush 1 cup of strawberries.  In 2 quart saucepan, mix sugar and cornstarch.  Stir in crushed strawberries and 1/3 cup water.  Cook over medium heat, stirring constantly until mixture boils and thickens.  (if you are concerned about color, food coloring is an option).  Cool 10 minutes.  Gently stir in remaining 3 cups of strawberries.  Spoon topping over filling.  Refrigerate 1 hour or until set; serve within 4 hours.  Store covered in refrigerator.

Turkey Veggie Meatloaf

Another from Oxygen...Makes 4 servings

• 1 1/2 lb ground turkey breast
• 1/2 red bell pepper, diced
• 1/4 onion, diced
• 1/2 cup spinach, chopped
• 1 egg
• 1/ 2 cup oats

Preheat oven to 325º
Put all ingredients in a medium bowl and combine.
Mold into a loaf shape and place in the middle of an 8 x 8" square pan
Bake for 1 hour or until cooked through

Nutrition values:
213 Calories
4 g fat
122 mg cholesterol
109 mg sodium
9 g carbohydrates
2 g fiber
1 g sugar
36 g protein

Red Pepper Chickpea Salad

From Oxygen Fat-Blasting Guide...ready in 2 hours, but I'm already wanting to munch on it!!  (Corey - you'll love this one: 1 full cup of cilantro!!)

• 2 X 15 oz cans chickpeas, no salt added
• 3 red bell peppers, finely diced
• 1 cup cilantro, chopped (about 1 bunch)
• 1 cup flat-leaf parsley, chopped (about 1/2 bunch)
• 3 cloves garlic, minced
• 1 T olive oil
• Juice of 1 lemon
• Sea salt and freshly ground black pepper to taste

Rinse chickpeas thouroughly
Place all ingredients in a large mixing bowl and toss
Chill for at least 2 hours

For nutrient values:
264 calories
6g fats
0 g cholesterol
12 mg sodium
40 g carbs
11 g fiber
3 g sugar
13 g protein
4 mg iron

Carribean Pumpkin Soup

I'm always looking for the make ahead ~ going to give this one a try - even though I know I may be the only one eating it!!

• Sauté 1 onion chopped, 1 red pepper diced, 2 cloves garlic, and 1/2 tsp cumin
• 1 can pumpkin
• 2 1/2 cups chicken broth
• 1 can black beans, drained
• 1 can diced tomatoes
• salt and pepper to taste

No other instructions on this than the ingredients, but it's soup...

=)

Condensed Milk

ok, so I didn't know you could make your own...but in the event you are out and can't make it to the store...

• 1/3 cup evaporated milk
• 3/4 cup sugar
• 2 T butter

Mix and heat until sugar dissolves.