Blueberry Cookies

Blueberry Cookies

Ingredients:

• 2 1/2 cups flour
• 2 teaspoons baking powder
• pinch of salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon lemon extract
• 1 cup blueberries 

Directions:

Preheat oven to 375 degrees.  Grease cookie sheet

Mix together flour, baking powder and salt - set aside.

Cream butter with sugar.  

Beat in eggs and lemon flavoring.

Mix in milk and flour mixture alternately starting with milk into the butter mixture.

Gently fold in blueberries.

Drop by tablespoons on prepared cookie sheet

Bake 12-15 minutes

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I used 1 1/2 cup blueberries.

Didn't use a tablespoon but the small pampered chef scoop.

Baked cookies for 11 minutes.

These are not your typical cookie but more like a cake bite

but they are delicious.

Chocolate Pudding Cake

Chocolate Pudding Cake

Ingredients:

• 1 package chocolate cake mix
• 2 boxes of instant pudding mix (3.9 oz size)
• 4 cups cold milk
• 1 cup icing sugar

Directions:

Bake cake according to package directions using a 13 x 9 inch pan.

Remove from oven and poke holes at once down through cake with handle of wooden spoon 1 inch apart.

Combine pudding mix with sugar.

Stir in milk.  Beat for one minute.

Pour 1/2 thin pudding over warm cake and into holes.

Allow remaining pudding to thicken slightly.

Spoon over top to frost.

Chill at least one hour.

This is delicious and super easy.

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A white cake with lemon pudding is a good one too.

Shrimp Macaroni Salad

Shrimp Macaroni Salad

Ingredients:

• 1 box (16 oz) elbow macaroni
• 1 lb cooked small shrimp
• 16 oz frozen peas
• 7 celery stalks, finely chopped
• 1 sm onion

Dressing:

• 1-3/4 cups mayonnaise
• 3/4 cup French dressing
• 2 Tablespoons sugar
• 2 Tablespoon white vinegar
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper

Directions:

Cook macaroni, drain and rinse in cold water.

In large bowl, combine macaroni, shrimp, peas, celery and onion.

In another bowl, whisk the dressing ingredients. (I added the dressing ingredients directly to the salad without mixing in in a separate bowl.)

Pour over salad and toss to coat.

Cover and refrigerate for a least 8 hours before serving.

Yield: 16 servings

Mostaccioli Con Brio

Mostaccioli Con Brio

Ingredients:

• 1/2 package Mostaccioli Rigati, uncooked (or any other kind of pasta)
• 2 cups fresh broccoli florets
• 2 cups zucchini, halved and sliced
• 1 cup red bell pepper sliced
• 3 cups pasta sauce
• 1/3 cup crumbled feta cheese

Directions:

1. Cook pasta according to package directions, adding vegetables to pasta cooking water during last 2 minutes of cooking.
2. Drain pasta and vegetables.
3. Meanwhile, heat pasta sauce.
4. Toss hot pasta and vegetables with sauce.
5. Sprinkle with cheese.

Will be making this again.