Whippersnapper Cookies

This is a recipe I got from my friend Carolyn many years ago.  It is easy (only 4 ingredients) but pretty cookie.

The cookies in the photo were made using a Red Velvet/Green Velvet cake mix I found at Aldi's.  You can use any cake mix.  I have used German Chocolate, Lemon and Strawberry.  All were good.

1 cake mix (dry)
1 egg
2 cups non-dairy whipped topping (Cool-Whip)
powdered sugar

Mix together the cake mix, egg and whipped topping.  The dough will be very stiff.  You can chill it at this point and then roll into balls before placing in the powdered sugar but if you don't have time to chill the dough, you can just drop small spoonfuls into the powdered sugar  Roll around to coat with the sugar and then place on a baking sheet.   The cookies will spread some so leave about 1.5 inches between them.

Bake at 350 for 10 minutes (chewy) or 12-15 minutes (crispy).  Remove from baking sheet to a cooling rack.  Store in an airtight container.

Chicken and Veggie Stir Fry

1/2 lb boneless skinless chicken breasts (2 tenderloins) 

1 tbsp canola oil

2 garlic cloves, minced (opt'l. I forgot them ) 

2 tbsp teriyaki sauce

1 cup diced carrots 

1 cup diced bell pepper

1 1/2 cup diced broccoli ( I used mostly the stems saving the forets for another day. If stem are tough, peel outer layer with a potato peeler. )

1 cup diced celery 

1 cup diced green onions 

3 cups nappa cabbage slice thinly 

Water (approx 1/4 cup) 

2 tbsp soy sauce

1/2 cup cold water 

1 tbsp corn starch 

Chop up vegetables before starting the cooking. Can group them in bowls - carrots, peppers, and broccoli in one bowl, celery and green onions in a second bowl and cabbage in a third. 

In large skillet or wok, heat oil. Add chicken and stir fry until very little pink remains. Stir in teriyaki sauce to cost the chicken. 

Add the carrots, peppers and broccoli. Stir fry for several minutes until carrots just begun to soften. 

Add celery and green onion - stir fry for a minute or two. Add some water if the liquid is all absorbed. 

Add cabbage and stir fry a minute.  Add soy sauce and stir to coat everything.  Make a clear spot in the center of the skillet or wok. Dissolve the corn starch in the 1/2 cup water.  Poorly into the clear area and stir in the veggies and chicken until the sauce is slightly thickened. 

Serve over hot rice. 

Baked mushroom chicken

4 chicken tenderloins, flattened to 1/4 inch thick

1/4 cup all purpose flour

3 Tbsp butter

8 ounces baby portabella mushrooms, sliced

1/2 cup chicken broth

1/4 tsp salt

1/8 tsp pepper

1/2 cup green onions, chopped

1/3 cup grated parmesan cheese

Place flour in a large resealable plastic bag.  Add chicken breasts and shake to coat. 

In a large skillet, melt the butter and cook the chicken until lightly browned on both sides.  Transfer to 8 x 8 baking dish.

In the same skillet, sauté the mushrooms.  Add the broth, salt and pepper.  Bring to a boil and cook until mushrooms are tender and broth is reduced by about 1/2. 

Spoon mushrooms and juices over the chicken.

Bake uncovered at 375 for 15 minutes or until chicken is no longer pink. Sprinkle with parmesan cheese and green onions and return to the oven for 5 minutes until cheese is melted.

Crockpot Porcupine Meatballs

1.5 lb lean ground beef 

1 egg

1Tbsp garlic powder 

1Tbsp onion powder

1 cup uncooked rice

8 oz can tomato sauce

1 cup water 

Mix together all ingredients EXCEPT tomato sauce and water.  Be sure to mix well. 

Shake into 9 meatballs. Place in a single layer in the bottom of the crockpot. Pour water in around the meatballs. Spoon tomato sauce on top of each meatball. 

Cook on Low for 4 hours ( can leave for 6 hours). Can spoon any extra sauce on top to serve. 

Salmon with zesty lime sauce

Salmon filets ( I use the individually packaged frozen ones - thawed) 

Lemon pepper seasoning

1/2 cup light sour cream 

1 tbsp Kraft zesty lime vinaigrette 

Mix sour cream and vinaigrette and set aside.  

Season salmon on both sides with the lemon pepper seasoning.  Spray skillet with olive oil and heat over medium heat. Add salmon to the skillet and cook until flaky - about 6 minutes in each side. Allow to brown a little. 

Serve salmon with a tbsp or more of the cream sauce. 

Beet and tomato salad

1 lb beets

1 pint grape tomatoes, halved

1.5 oz goat cheese ( I used some with garlic and herbs in it) 

2 tbsp olive oil 

Roast the beets: ( this can be done ahead of time and the beets refrigerated )

Spray a baking sheet with olive oil.  Preheat oven to 400 

Peel the beets using a vegetable peeler and I wear rubber gloves to keep from staining my hands. 

Dice beets into 1/2 inch cubes. Spread in a single layer on the baking sheet. Bake for 20 minutes. Toss them a little and bake 5-10 more minutes. They should be softened but still firm. Let cool if you are going to make the salad today. 

If not, refrigerate the beets. 

Place cooked or chilled beets and tomatoes in a large bowl. Crumble goat cheese over the vegetables.   Drizzle the olive oil over and toss to coat. The goat cheese may melt into the oil. If you prefer chunks of cheese add it last. 

4 servings 

Veggie Pasta

Veggie Pasta

8 oz (3cups) uncooked small pasta such as penne. rotini or elbow macaroni. I used mostaciolli. 

3 or 4 garlic cloves sliced thin 

1/2 medium onion diced into larger pieces 

1 medium green bell pepper chopped into strips then chopped in half

8 oz fresh mushrooms, slice

1 cup pasta sauce

1/4 cup freshly grated Parmesan cheese 

Cook pasta al dente without salt or oil.

While pasta is cooking spray skillet with olive oil. Sauté the garlic slices until soft and aromatic. 

Add peppers and onions and sauté until start to soften. Add 1 cup pasta sauce and stir. 

For the last 5 minutes of the pasta cook time add the mushrooms to the pot. 

Drain pasta and mushrooms and add to the skillet. 

Toss to mix and coat. 

Top with grated Parmesan cheese.