Frosted Orange Cookies...

I just love love love this cookie recipe....they are soft and moist and the citrus flavor is to die for.

1 Cup Butter
1 1/2 Cups Sugar
1 Cup Sour Cream
2 Eggs
3 Tablespoons Grated Orange Zest
4 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2/3 Cup Orange Juice

Directions:
Preheat the oven to 375 degrees.
In a medium bowl, cream together the butter, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto non greased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Frosting
1/2 Cup Butter, melted
4 Cups Powdered Sugar
2 Tablespoon Grated Orange Zest
6 Tablespoons Orange Juice

In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice. This should be more of a drizzle than a frosting...I put cookies on a cooling rack and when cool I drizzle the frosting so the run off drips off cookies and they don't sit in the wet frosting. ENJOY…!

BBQ Chicken Salad...

So... this recipe was inspired because Sharee and I loved BBQ Chicken Salad from Rumbi's. I wanted to make my own version....and after many tries I finally fit on a version we loved as much if not more than Rumbi's.

2 Cups Chicken Tenders
1 Head of Lettuce
1 Romaine Lettuce Heart
1 Cup Frozen Corn
1 Can Black Beans
1 Can Medium Olives
1 Bell Pepper
1 Bunch of Green Onions
1/2 Cup Cilantro chopped

Homemade Ranch Salad Dressing
BBQ Sauce (of your choice) I like Sweet Baby Ray's

Wash, trim and dry chicken tenders. Brown them in a couple tablespoons of butter...salt and pepper to taste. Set aside to cool. Wash and chop head lettuce, do the same with the romaine heart slicing thinly. Thaw frozen corn and drain...put in a hot skillet and roast. Drain and rinse black beans. Drain olives. Chop bell pepper and green onions.

Combine all these ingredients and gentle toss. Here is the real secret.... drizzle with homemade ranch dressing and your favorite BBQ Sauce.

David's Homemade Oreos...

So my children are all hopelessly addicted to Oreo Cookies.....if I ever bought Oreos for a specific recipe I would have to buy two packages and hide one. They could sniff out Oreos no matter where I hid them. When I ran across this Homemade Oreo recipe I tried it immediately...and they disappeared as fast as I could make them. David was particularly head over heels about homemade oreos. Give them a try...and watch them become a family favorite. They freeze nicely too....

2 Chocolate Fudge Cake Mixes
4 Eggs
3/4 Cup Canola Oil

Combine ingredients until wet and refrigerate for an hour or two. Roll cookie dough into 1 inch balls...try to make them as uniform as possible so they will be the same size as you match tops and bottoms. Bake at 350* for 7-8 minutes. Cool completely....

Frosting
8 oz Cream Cheese (softened)
1/2 Cup Butter (softened)
1 tsp Vanilla
3-4 Cups Powdered Sugar

Mix all ingredients until smooth.

Add frosting and match tops and bottoms as closely as you can. Super yum....

Strawberry Kiwi Salad...

This is my favorite fruity salad...packed with nutrients. It's an immediate hit where ever I serve it.

1 Head of Lettuce (I like Romaine too)
2 Cups Baby Spinach
2 Cups Fresh Sliced Strawberries
2 Cups Sliced Kiwi
1 Cup Blueberries
1 Package Pine Nuts
or
1 Cup Pecan Halves

Dressing
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Rice Vinegar
1 Tsp Pepper
1/2 Tsp Salt

Wash and chop lettuce...wash and trim stems off spinach...wash and slice strawberries and kiwi. Wash and drain blueberries. Decide if you want pecans or pine nuts... if you want pecans place them and 2-3 tablespoons of sugar in a hot skillet stir constantly until sugar melts and pecans caramelize...be careful not to burn them...remove from heat and cool. Combine all ingredients for dressing and mix or shake until well blended. Combine lettuce and fruit...drizzle with dressing and sprinkle pine nuts or pecans right before serving. I sometimes fry up some won ton skins for added crunch. You can also add grilled chicken to this salad for protein....it's super delish.

Brandon's Favorite Pasta Salad...

This has always been Brandon's favorite and most requested pasta salad. It is just all around delicious... perfect for BBQ's and picnics.

1 Package of Ditalini Pasta (cook al dente)
6 Hard Boiled Eggs
1 Cup Baby Dill Pickles (chopped medium)
1 Can Sliced Olives (large)
Best Foods Mayonnaise
Yellow Mustard
Salt and Pepper to taste

This is the easiest salad to make and the rave reviews are never ending. So here you go.... Cook the pasta al dente, rinse and set aside to cool. Cook your eggs and cool...use an egg slicer to cut both directions. Cut pickles into medium pieces. Open and drain olives. Combine all ingredients in a large bowl and add about 1 cup mayo and 1/4 cup mustard. (the pasta has a tendency to absorb the moisture...adding additional mayo and mustard in often required) Stir until well incorporated. Salt and pepper to taste. Enjoy....

Veggie Pasta Salad...

So this just may be the yummiest pasta salad...it is packed with nutritious veggies and tossed with a light dressing. A super family favorite...

1 Pkg Multi Colored Pasta
1 Can Medium Olives
3-4 Medium Carrots
1 Cucumber
1 Cup Cherry Tomatoes
2 Small Broccoli Crowns
1 Cup Bottled Parmasean Cheese
1-2 Small Packages of Pine Nuts
1 Bottle Lite Italian Dressing

Cook pasta according to package...rinse and set aside to cool. Peel and cut carrots into 3 inch julienne style pieces and steam al dente. Cut Broccoli into small florets and steam al dente. Open and drain the olives. Peel and cut the cucumber into cubes. You can use the tomatoes whole or slice in half. In a large bowl combine all ingredients except pine nuts. Toss in the cheese and salad dressing. Sprinkle pine nuts right before serving...watch this salad vanish right before your eyes. Note: When making this salad ahead of time be prepared to add additional salad dressing because the pasta absorbs the moisture.