Broccoli Pasta Salad

1/2 pound bow tie pasta -- cooked and cooled
1 bag shredded broccoli slaw -- (16-ounce)
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Cook pasta in boiling salted water until al dente. Cool.

Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

Crack Cookies

2 cups shortening
5 cups all-purpose flour
4 teaspoons cream of tartar
4 teaspoons soda
2 cups brown sugar
1 cup granulated sugar
3 large eggs
4 teaspoons vanilla extract

Cream sugars and shortening together. Then add eggs and vanilla. Combine dry ingredients together and mix into shortening mixture. Drop by teaspoons onto cookie sheet and bake at 350° for 12 minutes


NOTES : These are called "crack" cookies because they look cracked. You can divide the mixture and make different types of cookies by adding chocolate chips to some, coconut to another bunch or simply roll dough in cinnamon sugar and they're snickerdoodles. Really a great cookie recipe.

Basic Tuna Noodle Casserole

1 package egg noodles -- (12 ounce)
1 can condensed cream of mushroom soup -- (10.75 ounce)
1/2 cup evaporated milk
1 can tuna fish -- (6 ounce) drained
3 cups shredded American cheese
1/3 cup chopped onion, sauteed until transparent
1/2 cup crushed potato chips
1 pinch paprika

In a large pot with boiling salted water, cook egg noodles until al dente. Drain.
In a large bowl, combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425° oven for 15 to 20 minutes, or until hot and bubbly.

NOTES : Some people like to add peas, but I like it just like this.

One Oh One Cookies

This is a great cookie recipe - I double it and make lots. Freezes well and I like the combination of butterscotch and chocolate chips. Definitely a keeper recipe.

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter -- softened
1 cup vegetable oil
1 large egg
1 teaspoon cream of tartar
1 tablespoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup flaked coconut
1 cup crispy rice cereal
1 cup rolled oats
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts -- optional
1 package chocolate or butterscotch chips

Preheat oven to 350°. In a large bowl, cream butter, sugars, egg and vanilla. Combine dry ingredients and combine with butter mixture.

Bake for 12 to 15 minutes.

Sharon's Favorite Chocolate Chip Cookies

1 1/2 cups butter flavored shortening
1 1/3 cups butter -- softened
2 cups granulated sugar
2 cups packed light brown sugar
4 large eggs
2 tablespoons vanilla extract
7 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
2 cups chopped pecans or walnuts
4 cups semisweet chocolate chips

Preheat oven to 375°. In a large bowl, cream together the shortening, butter, and sugars until smooth. Beat in eggs, one at a time, then stir in the vanilla. Combine the dry ingredients and stir into creamed mixture. Stir in nuts and chocolate chips. Scoop out rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking pans.

Zesty Fiesta Salad

8 ounces dry salami slices -- cut into quarters
14 1/2 ounces prepared salsa
15 1/2 ounces kidney beans -- rinsed and drained
15 1/2 ounces garbanzo beans -- rinsed and drained
16 ounces whole kernel corn -- drained
2 1/2 ounces sliced black olives -- drained
8 ounces cheddar cheese -- cut into 1/4" cubes
1 package Taco seasoning mix
1 cup Italian salad dressing
1 pound dry spiral pasta -- cooked, rinsed and drained

In a large bowl combine taco seasoning mix with the salad dressing. Add remaining ingredients and toss to coat. Chill before serving.

Corn Salad

5 ears corn -- shucked
1/2 cup diced red onion
3 tablespoons Olive oil -- good quality
1/2 teaspoon kosher salt
1/2 cup julienned fresh basil leaves
1/2 teaspoon freshly ground black pepper

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.