Cucumber Salad

This stuff is pretty good. It's a great summertime side for cook outs and picnics. Just make sure you make it ahead of time and let it marinate for a few hours. The longer, the better it tastes.

Cucumber Salad
Source: allrecipes.com
Ingredients:
(I cut this recipe down since I was making it for just the two of us)
4 cucumbers (peeled or unpeeled, whichever you prefer)
1 small onion
1c vinegar
1/2c water
3/4c sugar
1tbs dill

Directions:
Slice cucumbers and onion. Toss together in a large bowl.

Bring vinegar, water, and sugar to a boil in a small saucepan. Pour mixture over cucumbers.

Stir in dill. Cover and chill.

Yellow Cupcakes with Chocolate Frosting

Yellow cake with chocolate frosting is my favor cake and frosting combination. Since I have ventured away from boxed foods, I have yet to attempt a yellow cake and have yet to find a really good chocolate frosting. Well, I am proud to say that I have found a yummy recipe for both yellow cake AND chocolate frosting. I made these cupcakes for my husband to take in to work. The recipe made 24 and since my carrier only holds 15, we get to keep 9 for us :)

Not So Yellow Cake
Source: The Beantown Baker
Ingredients:
3c cake flour (I used all purpose)
1tbsp baking powder
1/2tsp salt
1c unsalted butter, cubed and softened to room temperature
2c sugar
5 large eggs
2tsp vanilla
1 1/4c buttermilk

Directions:
Preheat oven to 350. Line 24 cupcake wells with paper liners. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt.

Place butter in the large bowl of an electric mixer, fitted with a paddle attachment. Beat for 3 minutes on medium high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition (I'll admit to being impatient and waiting only 30 seconds). Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter evenly into the prepared pans and smooth the top with a knife or off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle.

Bake 18-20 minutes or until the cake is lightly brown on top and a toothpick inserted in the center comes out clean. Let cool completely in the pans before removing the cakes and frosting.

Hershey's Perfectly Chocolate Frosting

Source: The Beantown Baker

Ingredients:

1 stick (1/2c) butter or margarine

1/3c HERSHEY'S Cocoa

3c powdered sugar

1/3c milk

1tsp vanilla

Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk or sugar, if needed. Stir in vanilla.

Grilled Asparagus

Mmmm, I love asparagus when it's in season. Especially when it's cooked really well. I think I've found my favorite method of cooking asparagus. By grilling it. This is a super easy and super tasty way to add a green veggie to a grilled meal.

Grilled Asparagus
Source: allrecipes.com
Ingredients:
asparagus
extra virgin olive oil
course salt
pepper

Directions:
Place asparagus in a gallon sized ziplock bag. Pour in a tablespoon or two of olive oil (depending on how much asparagus you have) and salt and pepper to taste. Close bag and shake to coat.

Place on hot grill, 3-4 minutes. Turn and cook an additional 3-4 minutes.

Pasta with Sausage, Veggies, and Cheese

Some nights, when I'm trying to clear things out of the cabinets, I just throw things together and make a meal out of it. The best ones always involve pasta and cheese. This one, happens to be the best one yet. In fact, my husband has requested that we put it on the menu in the future. I have to agree with him, it was very yummy. It's a very versatile dish. You can customize each ingredient to better fit your own taste.

Pasta with Sausage, Veggies, and Cheese
Ingredients:
2c dry bow tie pasta
1/2lb Bob Evans Breakfast Sausage
1 1/2c frozen mixed veggies
1/2c cheddar jack cheese

Directions:
Cooked pasta according to package directions.

Meanwhile, brown sausage in skillet. Drain.

While pasta and sausage are cooking, steam veggies to desired tenderness.

When all are cooked, toss together with cheese.

Peanut Butter Bars

Let me tell you something about my Nana (my paternal grandmother). She makes the best cookies, cakes, and pies out of anyone I know. She is where I got the recipe for Monster Cookies and she also is where this recipe for Peanut Butter Bars come from. I can not tell you how much I love these little bars of goodness. They were always my favorite growing up and now, in adulthood, they still do not disappoint. If you love peanut butter, you will definitely want to make these ASAP. I made these, along with some Puppy Chow to take in to work for my birtday.

Peanut Butter Bars

Source: My Nana

Ingredients:

1 1/2c flour

1/2tsp salt

1 1/2tsp baking powder

1/3c shortening or oleo (I used margarine)

1/2c peanut butter

1 1/2c brown sugar

2 eggs

1tsp vanilla

1/4c milk

Directions:

Preheat oven to 350.

Combine flour, salt, and baking powder in a bowl and set aside.

In a large bowl, beat peanut butter and shortening/oleo for 30 seconds. Add the brown sugar and beat until fluffy. Add the eggs and vanilla. Beat well.

Alternate beating in the flour mixture and milk until all is incorporated, starting and ending with flour.

Spread batter in a greased 9x13 pan. Cover edges with a bit of foil because they tend to cook up faster. The foil will help them cook evenly.

Bake for about 20 minutes or until done.

Cool and frost with peanut butter frosting.

Peanut Butter Frosting

Source: My Nana

Ingredients:

1 1/4c powdered sugar

1-3tbs milk

2tbs peanut butter

Directions:

Combine all ingredients, adding milk a little at a time, until spreading consistency.

Puppy Chow

What a wonderfully easy, fun, and tastey treat. I made a batch of this to take to work on my birthday. I have always loved puppy chow but have never made it myself. After making it, I know I will be making it more often for get togethers and to take to work as a special treat for my coworkers. Kids love this stuff so it's really good for any gathering where kids will be. Plus, it's fun to make!

Puppy Chow

Source: The back of the Chex box!

Ingredients:

9c Chex (or similar cereal... I used the store brand, rice or corn will work)

1c chocolate chips

1/2c peanut butter

1/4c butter

1tsp vanilla

1 1/2c powdered sugar

Directions:

Pour cereal in a large bowl.

Microwave chocolate chips, peanut butter, and butter for one minute. Stir and microwave in 30 second intervals until mixture can be stirred smooth. Stir in vanilla and pour over cereal. Mix until evenly coated.

Divide chex mixture between 2 one gallon ziplock bags (or one 2 gallon bag). Divide powdered sugar among bags, close, and shake until coated.

Spread the chow on waxed paper to cool and set.

Store covered at room temperature.

Chicken Enchiladas

I am the worst picture taker of food ever. :( Oh well, these were very very yummy and I will definitely be making them again.

Chicken Enchiladas
Source: Betty Crocker's Healthy New Choices
Ingredients:
1 jar salsa verde
1/4c cilantro sprigs
1/4c parsley sprigs (I omitted)
1tbs lime juice
2 cloves garlic
2c chopped cooked chicken
3/4c mozzarella cheese
6 flour tortillas

Directions:
Heat over to 350. Grease rectangular baking dish.

Place salsa, cilantro, parsley lime juice and garlic in blender or food processor. Blend on high about 30 seconds, until smooth. Reserve half of the mixture.

Mix remaining sauce mixture, chicken, and 1/4 c of cheese. Spoon evenly among tortillas and roll tortillas around the filling. Place, seam side down, in baking dish.

Pour reserved sauce over enchiladas. Sprinkles with the remaining cheese. Bake uncovered 20 to 25 minutes or until hot.

Oatmeal Raisin Cookies

Sorry for the blurry photo. I was in a hurry :P These are yummy and fairly "healthy" in the way of cookies. I omitted the raisins because I do not care for them in cookies. You could substitute chocolate chips if you'd like for them but I did not have any on hand.

Oatmeal Raisin Cookies

Source: The Big Red Cookbook from Betty Crocker

Ingredients:

2/3c sugar

2/3c packed brown sugar

1/2c butter or margarine

1/2c shortening (I used applesauce)

1tsp baking soda

1tsp cinnamon

1tsp vanilla

1/2tsp baking powder

1/2tsp salt

2 eggs

2c oats (quick cooking or old fashioned)

1c flour

1c raisins (I omitted)

Directions:

Heat oven to 375.

Beat all ingredients except oats, flour, and raisins in large bowl. Stir in oats, flour, and raisins.

Drop by rounded tablespoonfuls about 2in apart on ungreased (or parchment paper lined) cookie sheet.

Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.