Towanda's Treats

Per Casey's request, here is the recipe for Chili Chicken Cups:

1 1/2 lb boneless, skinless chicken breasts
1 cup Ranch dressing (or sour cream-I've always used sour cream)
1/4 tsp each of salt and pepper
4 tsp chili powder
2 tsp paprika
1 package (24 count) Wonton wrappers
1 cup red and/or green bell peppers; finely chopped

Toppings:
-salsa
-sour cream
-guacamole

Directions:
-Place chicken in single layer in a saucepan; add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly and chop or shred with a fork.
-Mix chicken with dressing, salt, and pepper. Set aside.
-Combine cheese, chili powder, and paprika. Set aside
-Spray muffin pans with cooking spray. Place 1 wonton wrapper in each muffin cup. Bake 5 minutes on 350 degrees. Remove and cool.
-Spoon generous tablespoon of chicken filling into each wonton cup, sprinkle with cheese mixture and bell peppers.
-Bake 10 minutes at 350 degrees or until heated and cheese is melted.
-Serve with toppings

Enjoy! <3

Hey girls! Olivia made this recipe the other day that she found on StumbleUpon.com. Word is that they are really good! Enjoy :)

Nutella Chip Cookies

Ingredients

* 1 Jar of Nutella (375 Gr.)
* 2 1/2 Cups - Flour
* 1 Cup - Dark - Semi-sweet chocolate morsels
* 1 Cup - White - chocolate morsels
* 1/3 Cup - Milk
* 2 Eggs
* 1/2 Cup - Sugar
* 1/2 - Stick of butter
* 1 Tsp - Baking soda
* 1/2 Tsp - Salt
* 2 Tsp - Vanilla extract

Directions

* In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
* Mix all the ingredients well.
* In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.
* Mix the vanilla extract and the milk.
* Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
* Refrigerate the dough for about two hours.
* After the refrigeration the dough will be much firmer and easier to roll into small balls.
* Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
* Bake for 10-12 mins. at 375F.

Made these for the first time last night...had Jared Wineberg over for dinner! Our first house guest since we've been married. Besides Earl the furnace man who came to fix our heat yesterday but couldn't figure it out. And then there was Marco this morning...hopefully nobody else knocks on my door!


Chicken Cakes With Remoulade Sauce

The cakes make terrific appetizers, simply halve the amount of mixture and form into 18 patties.

2 Tbls butter or margarine
1/2 medium size red bell pepper, diced
4 green onions, thinkly sliced (you can make this optional)
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 Tbls mayonnaise
1 Tbls Creole mustard
2 tsp Creole seasoning
1/4 Cup vegetable oil
Remoulade Sauce

MELT butter in large skillet over medium heat. Add bell pepper, green onions and garlic, and saute' 3 to 4 minutes or until vegetables are tender.
STIR together bell pepper mixture, chicken and next 5 ingredients. Shape mixture into 8 patties.
FRY 4 patties in 2 Tbls. hot oil in a large skillet over medium heat 3 minutes on ech side or until golden brown. Drain on paper tgowels. Repeat procedure with remaining 2 Tbls. oil and patties. Serve immediately with Remoulade Sauce. Yield: 4 servings. Prep 15 minutes. Cook: 12 minutes.

Remoulade Sauce:
1 Cup mayonnaise
3 green onions, sliced
2 Tbls. Creole mustard
2 garlic cloves, pressed
1 Tbls. chopped fresh parsley
1/4 tsp. ground red pepper
Garnish: sliced green onions.
STIR together first 6 ingredients until well blended. Garnish, if desired. Yield: about 1 1/4 cups.
Prep: 5 min.

Hello all! So a friend of mine recently posted this recipe on her blog eatontherun.wordpress.com . Its a very yummy and addicting recipe for pumpkin chocolate chip cookies. They're even better if they're kept in the refrigerator, something I discovered after leaving them in my cold car :)

Hello ladies!

So I am guessing that I probably have the most time on my hands at the moment...so I am writing this blog post.

BUT! I was reading Real Simple magazine the other week (I highly recommend this magazine, it is so. cool.) and discovered an article about things you wouldn't normally think to put in the dishwasher. So I've been trying these things out lately, and it really does work!

http://browse.realsimple.com/home-organizing/cleaning/kitchen/index.html

So, check it out! I never would have thought to put any of those things in my dishwasher. I can't find the actual article in my magazine, but some of the other items I have been putting in the dishwasher include my sink drain thingies and cleaning sponges. My sponge wreaked and I put in in the dishwasher and now it smells new. CRAZY.

Sidenote...I got a holiday help job at Williams-Sonoma :) So excited!!!

Love to all the 301.

CH

This is my first official post from Baltimore as the new Mrs. Kyle Horst :) This recipe is the first real meal I made for Kyle in our new home in Remington. I had been laboring over what to make, decided on Salmon, only to find that the salmon we purchased was pre-made Santa Fe seasoned salmon that steamed in the microwave. Really?? Can people not season their OWN salmon??! After being seriously disappointed and at a loss of what to make, I searched recipes for pork chops on All-Recipes.com and settled on this one to try. With my brand new Calphalon grill pan at hand (thanks Lovetts!!), I dove into this recipe and it was a huge success! Hope you enjoy it, too :)

I cut the recipe in half and it was the perfect amount for 2 pork chops.

Chesapeake Bay Grilled Pork Chops

1/2 c vegetable oil
1/2 c apple cider vinegar
1 Tbls seafood seasoning (such as Old Bay)
2 cloves minced garlic
1 Tbls chopped fresh basil (I used McCormick dried basil)
1 lime, juiced (approx equivalent to 2 Tbls lime juice)
cracked black pepper to taste
8 boneless pork chops, 1/2 inch thick

1. Whisk together vegetable oil, vinegar, Old Bay, garlic, basil, lime juice, and black pepper in a bowl. Pour into a resealable plastic bag. Add the chops, coat with marinade, squeeze out excess air, and seal. Marinate in fridge for 4-6 hours, flipping periodically. **Note: I marinated for 1 1/2 hours, being sure to massage the meat every so often, and it still tasted great.

2. Preheat an outdoor grill for medium-high heat, lightly oil the grate. Remove chops from bag & discard excess marinade.

3. Grill until pork is no longer pink in the center, 5-7 minutes per side (160F on a meat thermometer). **Note: I used a non-stick grill pan at medium heat, 5 minutes on each side.

Prep Time: 10 minutes. Cook Time: 15 min. Total Time: ~4hrs or less Serves: 8

I served this with roasted potatoes and salad. Here is the recipe for the potatoes (I changed it to suit my own tastes & ingredients).

Roasted Potato Wedges with Shallots & Rosemary

2 lb 4 0z potatoes (I used about four or five old potatoes Kyle had for like a month, haha)
6 Tbls olive oil
2 sprigs fresh rosemary
5 1/2 oz baby shallots
2 garlic cloves, sliced
salt and pepper

Preheat the oven to 400F. Peel and cut each potatoes into 8 thick wedges. Put the potatoes in a large saucepan of lightly salted water and bring to a boil. Reduce heat and simmer for 5 minutes.

Heat oil in a large roasting pan in the oven(I used Pyrex 8x8 glass baking dish). Drain the potatoes well and add to the roasting pan. Strip the leaves from the rosemary springs, chop finely, and sprinkle over the potatoes.

**Note: I pretty much nixed these seasoning and just used freshly ground pepper, sea salt, parsley, and garlic for the potatoes once they were in the roasting pan. Stirred them once, ground more seasoning on top, and then once again.

Roast the potatoes in the preheated oven for 35 minutes, turning twice during cooking. Add the shallots and garlic and roast for an additional 15 minutes, until golden brown. Season to taste with salt and pepper.

Transfer to a warm serving dish and serve.

These potatoes came out perfectly! Soft inside, and the outside had a crispy skin. Mmm!

I hope you enjoy this recipe! Girls, y'all gotta get postin! I'm a blog hog! Haha!

xoxo from Baltimore,

Casey...Horst :)

Ok, so I've been told that I should post all of the cookie recipes that we made for our wedding cookies here...so here it is! They all turned out really well in my opinion, but I had never really made any of these kinds before, so maybe they didn't turn out how they were supposed to and I just didn't know it?? Oh well! Taste good to me! Haha. Most of the recipes came from our local civic club cookbooks.

Vanilla Pizzelles (I substituted vanilla extract for almond extract, so mine were almond flavored.)

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons salt
3 eggs
3/4 cup sugar
1 cup butter, melted
2 teaspoons vanilla (or other flavoring of your choice)
Cooking oil
Powdered sugar (optional)

1. In a medium bowl combine flour, baking powder, and salt. In a large bowl whisk eggs until frothy. Gradually add sugar, whisking constantly. Stir in melted butter and vanilla. Fold in flour mixture. Set batter aside.
2. Lightly coat an electric pizzelle iron with cooking oil; heat according to the manufacturer's directions.
3. For each pizzelle: Place a slightly rounded tablespoon of batter on pizzelle grid, slightly off-center toward the back. Close lid. Bake according to the manufacturer's directions. (If using a non-electric iron [or a broken iron like I was!], bake about 2 minutes or until lightly browned, turning once.)
4. Transfer warm pizzelle to a wire rack; let cool. If desired, sprinkle with powdered sugar.

::to store:: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

*Recipe from Better Homes & Gardens Special: ultimate Cookies

Russian Teacakes (also called Mexican Wedding Cakes)

1 c butter or margarine, softened
1/2 c confectioner's sugar
1 t vanilla (I used almond extract here, too)
2 1/4 c all-purpose flour
1/4 teaspoon salt
3/4 c finely chopped nuts (I used almonds)

Heat oven to 400. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.

Bake 10-12 minutes or until set but not brown. While warm, roll in confectioners' sugar. Cool. Roll in sugar again.

Yields about 4 doz cookies.

*Do not use self-rising flour in this recipe.

Pecan or Walnut Cups

2 sticks margarine
2 (3 oz.) cream cheese
2 c. flour, sifted
Walnuts or pecans, chopped

Mix margarine, cheese, and flour. Shape into small one inch balls. Line in a small (ungreased) muffin tin. Press into tin to form mini crusts. Sprinkle nuts on bottom of shaped crust. Spoon 1 tablespoon filling over nuts. Add a few more nuts. Bake at 350 for 25 minutes or until crust is lightly browned.

Filling:
2 eggs
1 1/2 c brown sugar
2 T margarine, melted
1/4 t salt
1/2 t vanilla

Sunday Cups

Crust:
9 oz. cream cheese
1 1/2 c margarine
3 c flour

Filling:
9 oz. cream cheese
3/4 lb. powdered sugar
1 (12 oz.) Cool Whip

Crust: Combine cream cheese, margarine, and flour; mixture will be stiff. Roll dough into small balls. Press into mini-muffin pan cups to form shells. Makes approximately 5 doz. Bake at 325 for 30 minutes.

Filling: Beat cream cheese and powdered sugar until smooth (no lumps). Add Cool Whip (fold this into cream cheese mixture); place in baked shells after they cool. (I piped the filling onto the crusts and that seemed to look nicer.)

Split Seconds

Sift: 2 c flour
2/3 c sugar
1/2 t baking powder
Blend in: 3/4 c soft butter
1 egg
2 t vanilla

Mix well. Knead lightly. Divide dough into 4 parts. Shape each part into a roll 13x3/4 in thick. Make a 1/4 in deep depression down the middle of each and fill with jelly (about 1/3 c). Bake at 350 for 15-20 minutes. While warm, cut diagonally. Yields 3 doz.

Orange Frosted Cranberry Cookies

Ingredients
# Cookies
# 1 cup granulated sugar
# 1/2 cup packed brown sugar
# 1 cup butter or margarine, softened
# 1 teaspoon grated orange peel
# 2 tablespoons orange juice
# 1 egg
# 2 1/2 cups Gold Medal® all-purpose flour
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 2 cups coarsely chopped fresh or frozen cranberries
# 1/2 cup chopped nuts, if desired
# Frosting
# 1 1/2 cups powdered sugar
# 1/2 teaspoon grated orange peel
# 2 to 3 tablespoons orange juice
Directions

1. Heat oven to 375°F. Spray cookie sheet with cooking spray.

2. In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.

3. Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

Wedding Cookies

Cream together:
1 c sugar
1 egg yolk
1 c shortening
8 oz cream cheese

Add:
1 t vanilla
2 1/2 c flour

Roll in balls. Place on greased cookie sheet. Bake at 350 for 12 minutes until bottoms of cookies are slightly brown. Cool.

Icing:
Combine:
2 c powdered sugar
2 T milk
1/2 t vanilla or almond extract
Use several drops of food coloring to tint mixture. Use wedding party colors.


Enjoy!

Had a bridal shower in Lancaster this past Saturday, and everybody shared a recipe with me. So I thought I would share them all with you! Hope you try some and let me know how they are! :)

Tortellini Salad

2 bags Barilla 3 cheese tortellini (cooked & chilled)
1 lb. strawberries, cut
2 c. red grapes cut in half
1/4 cantelope, cubed

Dressing:
1/2 c. pure maple syrup (the real stuff)
1/3 c. lite olive oil
1/4 c. chopped walnuts
1/4 c. apple cider vinegar

Cook and chill the dressing, then mix with the tortellini and fruit mixture. Enjoy!

Pineapple Cheese Ball

2x 8 oz. cream cheese pcks.
1 small can unsweetened crushed pineapple
1 Tblsp Lawry's seasoned salt
1/4 c. chopped green pepper
2 Tblsp. chopped onion
1 c chopped pecans (or nuts)

Mis all ingredients together except nuts. Shape into 1 or 2 balls and roll into nuts. Refrigerate. Serve with crackers, veggies, or bread.

Spinach Alfredo Lasagna

12 oz lasagna noodles
1 lb. sausage
10 oz. spinach, thawed & drained
1 jar alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
8 oz shredded cheddar
15 oz ricotta
1/2 c. parmesan
4 oz mozarella

Soak noodles in hot water for 15 minutes. Meanwhile, brown sausage. Drain noodles & set aside. Drain sausage & add spinach, alfredo sauce, salt & pepper. In a bowl combine egg, cheddar, ricotta, & parmesan. Mix well. Layer 1/3 sausage mixture, noodles, & cheese misture in ungreased 9x13. Repeat layers twice. Sprinkle with mozzarella. Cover & bake at 350 for 45 minutes. Let stand 15 minutes.

Spaghetti Pie

1/2 box whole wheat spaghetti
1 lb ground beef
1 small green pepper (chopped)
1 onion (chopped)
1 can tomato sauce
1 egg
8 oz. cottage cheese
1 c. parmesan cheese

Cook noodles to taste, set aside. Brown ground beef with chopped pepper & onion. Add tomato sauce once meat is cooked. Mix egg & parmesan cheese with a small amount of butter to cooked pasta. In a pie pan, spread the pasta mixture into a "crust" - leaving an indent in the middle. PLace 8 oz cottage cheese into the crust. Add the meat/sauce mixture over the top. Be sure to completely cover the pasta shell to prevent the noodles from over cooking. Cook in a preheated over at 325 for 25-30 minutes.

Linguini Salad
1 lb of cooked & cooled linguini noodles
1 bottle of Italian dressing
1 spice bottle of "Salad Supreme"
1 onion, chopped
1 tomato, diced
1 cucumber, diced

Mix everything together in large bowl & serve - delicious!

Lasagna Casserole

8 oz med noodles
2 lbs ground beef
1/8 tsp pepper
1 tsp salt
1/2 tsp garlic salt
2 cups tomato sauce
1 c. chopped onion
1 c. creamed cottage cheese
1 c. shreeded cheese
1 c. sour cream

Cook noodles and drain. Brown onions & ground beef and add seasonings & sauce. Add cottage cheese, sour cream to noodles. Alternate noodles mixture & hamburger mixture. Top with cheese. Bake 350 for 20-25 minutes.

Moroccan Chicken Salad

1 pckg (5.6oz) couscous w/toasted pine nuts
1/3 c. light raisins
10 oz. grilled chicken breast (diced)
1 orange, yellow, or red pepper, seeded & diced
1/4 c. chopped/slivered red onion
2-3 T. minced fresh cilantro or parsley
1/2 c. balsamic vinaigrette dressing, divided
1 head romaine lettuce

Prepare couscous follwing package directions. Add raisins & fluff w/fork. Place couscous in a alarge bowl & allow to cool. Add chicken, Pepper, onion, & cilantro. Add /4 c. vinaigrette and toss together gently. Serve salad on bed of lettuce. Drizzle w/remaining dressing. Serves 4-6.

Would recommend homemade balsamic dressing and marinating chicken with:
1/4 c. olive oil
1/4 c soy sauce
1/4 c apple cider vinegar
2 cloves minced garlic
1 tsp. mustard
1 tsp thyme
*Could add honey for this recipe

Marinade is great for chicken just by itself too...awesome grilled!

Seafood Fettucini

1/2 c butter
1 garlic clove, minced
8 oz shrimp, scallops, or fresh crab, cooked
8 oz whipping cream
1/2 c freshly grated parmesan cheese
1/2 tsp ground pepper
12 oz fettucini, cooked and drained
1 Tbsp. fresh chpped parsley

Melt butter in heavy medium skillet over medium heat. Add garlic and saute. Stir in cooked shrimpe, scallops, and crab, cream, parmesan cheese, pepper, and salt. Stir until well blended. Pour seafood mixture over cooked pasta in large bowl and toss. Sprinkle with parsley.

Alright girls...prepare yourselves, because I am going to type up all of the recipes I received at my bridal shower yesterday in Lancaster for you all to have :) Hope you enjoy them, looks like there are some great ones! Love you all <3

So this is one of my very favorite recipes, and it's so easy! Especially if you are a rice addict like me...

Curry in a Hurry

1 cup diced apple
1 teaspoon curry powder
1 can cream of chicken soup
1 cup diced, cooked chicken or pork
2 cups cooked rice
1/4 cup chopped onion
2 tablespoons margarine
1/2 cup water
Shredded coconut (optional)

In a saucepan cook apple, onion, and curry in butter until onion is tender. Stir in soup, water, and meat. Heat, stirring now and then. Serve over rice. Garnish with coconut.

(If you don't have cooked chicken, just cook the chicken with the onion and apple until it is done and then stir in soup, etc.)

Enjoy!

Chianti Braised Short Ribs

Hey girls!

Casey requested I post this recipe--so here goes! :)

Split Pea Soup

1 lb. peas
2 quarts boiling water
1 medium carrot, grated
1 stalk celery, diced
salt and pepper to taste

Rinse and sort peas. (I pick out the weird looking ones)
Add peas and vegetables to boiling water.
Simmer 2 1/2 hours.
Stir often to prevent scorching.

<3 Whit

Hello Girls! I've decided to post a few of my recipes all at the same time, hence the title of the entry :) I'm missing you all terribly but I know you're off on your own adventures :) Here goes nothing!

Mrs. Sheriff's Spaghetti Sauce
This recipe came from my friend Mily's mom and is super tasty and true to their Italian heritage.

-Half of a white onion
-Olive Oil
-2 cans Contadina Tomato Sauce with herbs
-1 can Contadina Tomato Paste with herbs
-Parsley
-Oregano
-Pepper
-Sugar

Dice onion. Coat sauce pot with olive oil (about 2 TBSP) and heat on medium. Brown the onions once the oil is hot enough. Add cans of sauce and paste, along with oregano, parsley and pepper. Add about 1 tsp of sugar. Heat on high and mix together, allow to bubble. Turn down the heat and cover with lid. Sauce should be allowed to heat for an hour or so for perfect mingling of flavors :)

*While there are no specific measurements for the spices, just add as much as you wish...a few shakes here or there should do. Make sure to taste it to see if it is to your liking!


Williamsburg Oil and Vinegar Dressing

-1 1/2 tsp. salt
-34 tsp. white pepper
-1/2 cup cider vinegar
-1 1/2 cups canola oil

Dissolve salt and pepper in vinegar. Add oil and shake vigorously in a covered jar. Enjoy!


Indoor S'mores
"You're killing me Smalls! These are s'more's stuff! Alright now pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good!"

-Cooking Spray
-12 graham cracker squares
-3 cups milk chocolate chips (or 1.5 cups semi-sweet and 1.5 cups milk chocolate)
-2 TBSP peanut butter
-3 cups mini-marshmallows

Spray 13x9 inch pan with cooking spray. Put graham crackers in plastic bag. Seal bag closed. Squeeze bag until crackers are broken into smaller pieces. Put chocolate chips and peanut butter in microwavable bowl and microwave until melted. Take out and stir; put back into microwave if not completely melted. Stir in the graham crackers and marshmallows. Spread mixture in sprayed pan. Put pan into fridge for 1 hour. Cut bars using a knife. Store bars in the fridge!

Hello friends! So I just made this last night and it reminded me how much I like it! Although, I used these weird little Peruvian lemons that look like key-limes. Made the chicken taste REEEAAALLLLY citrusy! So I wouldn't recommend using those :)

Preheat oven to 350 or 375. Whatever you think it should be.
Season chicken with salt and pepper and place in greased baking dish.
Mix about 1/4 cup peach preserves with about 2-3 cloves of chopped garlic in a separate bowl.
Pour about 1/2 cup of lemon juice over the chicken.
Spread the peach mixture over the chicken and place in the over for about 45 min to 1 hr., or until the chicken is fully cooked.

Enjoy! :)

Hey Ladies!

Casey requested that I post my pancake recipe on here! So, here goes--my first EVER blog post! Oh, and my mom had this typed up in a document on our computer and I guess the official name of these pancakes are Great Groovy Griddle Cakes. Awesome! (Maybe that's where my Horton dance comes from...I'm turning into my mother!) :)

1 ½ cups of flour
1 ¾ tsp. baking powder
3 Tbsp. sugar
2 eggs or 3 whites
3 Tbs. melted butter or oil (I always use oil)
1 cup milk

Combine dry ingredients in a large bowl.
Beat eggs. Add sugar and butter and milk.
Add wet ingredients to the dry and mix until barely moistened. Ignore lumps. Let it set, covered, in a cool place as long as possible, even overnight.Preheat the griddle medium heat. Bake on a lightly greased griddle. When bubbles appear on the surface, turn and brown the other side.

Enjoy!
-Whit <3

Heyyyy all!!

Hello girls :) Since I make my cookies for multiple occasions, I thought you too might want the recipe. You can use any type of cookie cutter you would like! And any icing! I usually buy a tub of icing and melt it down some in the microwave, add some dye and wallah! Glossy icing! :)

3/4 C. Crisco
1 package (8 oz.) Neufchâtel cream cheese (reduced fat)
1 1/2 cups sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 cups all purpose flour
1 tsp. baking powder

In large bowl, beat Crisco and cream cheese until well combined. Add sugar; beat until fluffy. Add egg, vanilla and almond extract; beat well. In small bowl, combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide dough in half. Wrap each portion in plastic wrap and refrigerate about 1.5 hours.

Preheat oven to 375. Roll out dough, half at a time, to 1/8 inch thickness on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on un-greased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Frost cookies with icing. Enjoy :)

Enjoy!

2 bags Barilla 3 cheese tortellini (cooked & chilled)
1 lb. strawberries cut
2 cups red grapes cut in half
1/4 cantelope cubed (or balled!)

Dressing:
1/2 cup real maple syrup
1/3 cup lite olive oil
1/4 cup chopped walnuts
1/4 cup apple cider vinegar

Cook & chill dressing. Dump all of it in a big bowl and stir dressing in once it is cool. Enjoy!

~ Casey

We're sitting Japanese-style around our glass coffee table for our last meal together.