Spinach Pasta Salad

Bow Tie Pasta Salad
John Butterfield

16 ounce package of bow tie pasta, cooked al dente

Marinate the pasta 8 hours or overnight in:

• ½ cup oil
• 2/3 cup teriyaki sauce
• ½ tsp each of salt and pepper
• 6 tablespoons of sugar
• 2/3 cup white vinegar

After marinating pasta overnight add the following ingredients:

• 10 ounces of baby spinach
• 2 large cans of mandarin oranges
• 1/8 cup sesame seeds
• 2 cans water chestnuts sliced
• 6 ounces dried cranberries
• 6 ounces honey roasted peanuts
• 1 cup chopped green onions

Be sure to add all of the marinade to the salad as it acts as a dressing.

Pancakes

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract 
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3").   Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

My new favorite sugar cookie recipe

1 lb. butter softened
4 eggs
2 c sugar
2 t baking powder
1 t baking soda
1 c sour cream
1 t vanilla
8 c flour

Roll out thick.
Bake at 350 for 10 minutes.

Thanks John Butterfield

Me standing in front of Paula Deen's restraunt "Lady and Sons" in Savanah, Georgia.

I admit it, I'm a chocoholic. I want to try these!

Easy Chocolate Truffles
18 ounces semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla

In a heavy saucepan over low heat, melt chips with milk. Remove from heat and stir in vanilla. Chill for two hours. Shape into 1" balls (I used my smallest Pampered Chef scoop) and roll into desired coating. Chill for at least one hour or freeze.

Mint Truffles
1 (14 oz.) can sweetened condensed milk
1 package semi-sweet chocolate chips
1/2 cup chopped Andes mint pieces
powdered sugar

In a heavy saucepan over low heat, melt chips with milk. Add mint pieces as you remove from heat and stir until melted. Chill for two hours. Form into 1" balls and roll in powdered sugar. Chill or freeze.

Sweet Potato Doughnuts with Maple Icing

I made these donuts last night and they were delicious! Paula Deen is my hero!

Recipe courtesy Paula Deen

Serves:about 10 to 12 servings

Ingredients

• 3 1/2 cups all-purpose flour

• 1 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 large eggs, lightly beaten

• 1 cup sour cream

• 1 cup cooked mashed sweet potato (about 1 medium potato)

• Vegetable oil, for frying

Directions

Maple Icing, recipe follows

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.

In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.

Maple Icing:

2 2/3 cups confectioners' sugar

3 to 4 tablespoons milk

1/4 teaspoon maple extract

In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

Yield: 1 cup icing

When we were in South Carolina this past week we had this terrific sweet potato casserole. I came home and wanted to find a recipe that tasted just like it. I found this one on the internet and it was pretty close. I used sliced almonds instead of pecans because I didn't have any. I also put tiny marshmallows on top and browned them under the broiler. Yum!

Also, Walmart has their sweet potatoes on sale for .50 a pound. Bonus!

Boston Market Sweet Potato Casserole

Ingredients:

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 teaspoon vanilla extract

***Crunch Topping***

1/3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 tablespoon cinnamon

Directions:

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350F for 45 minutes.