Makita's Peach Pie

On the stove over MEDIUM heat, mash 2 large peaches and add 1/2 water, 1 cup sugar, and 4 Tablespoons of cornstarch. Stir and cook until it thickens. It usually becomes a good thickness right before it boils. Remove from heat and stir in 2 Tablespoons of butter and 1/2 tsp. of almond flavoring. Then once it is a little cool you just add about 4-ish more sliced peaches and refrigerate.
Pour into baked pie crust

Hollie's Pasta Salad

1 red bell pepper chopped
1/2lb. mushrooms, sliced
2 jars marinated artichoke hearts, save the marinade for dressing, cut hearts in ¼’s
1 can black olives, chopped
1/2lb thinly sliced pepperoni or salami
1 zucchini sliced
¾ lb feta or goat cheese crumbled
12 oz. multi-colored ro-tel pasta
8 oz. bow tie pasta
8 oz. penne pasta

Mix all chopped ingredients together, except cheese; cook and drain pasta. Don not rinse. Mix with chopped ingredients. Pour dressing over the top. Mix and top with cheese; mix again. I prefer this served room temperature.

DRESSING:

Reserved artichoke marinade
¾ c. olive oil
1/3 cup wine vinegar
1 clove garlic minced
2 tsp. oregano
2 tsp. basil
½ tsp. ground black pepper
1 tsp. salt
½ tsp. dill weed
½ tsp tarragon
1 T. Dijon mustard
1 T. sugar

Mix and shake well.

If you have left over’s and it needs more flavoring the next day, we like it with blue cheese vinaigrette poured on it.

Sour Cream Chicken

Marinate 1 1/2 lbs chicken tenders or 8 chicken breasts in 2 cups sour cream mixed with 4 tablespoons of lemon juice overnight or for several hours.

Combine

3 cups seasoned bread crumbs

1 tsp salt

1/2 tsp pepper

1 tsp sage

1/2 garlic salt

1/2 cup parmesean cheese

Keep as much of the sour cream on the chicken as possible and coat it with the bread crumb mixture.

Place chicken on a cookie sheet sprayed with pam.

Pour one stick of melted butter over the chicken or if you are trying to do the lighter version spray the chicken with olive oil or pam to hold the bread crumbs on.

Bake it at 325 covered for 40 minutes (if doing tenders--60 minutes for whole chicken breasts) and then for 20 minutes uncovered.

White Choco/Cherry Shortbread Cookies

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. 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.

Lasagna Rolls

1 (15 oz) containter wholemilk Ricotta Cheese
1 (10 0z) pkg frozen chopped Spinach, squeezed dry
1 C plus 2 Tbsp grated parmesan cheese
3 oz prosciutoo, chopped (alt)
1 large Egg, beaten to blend
3/4 tsp Salt
1/2 tsp Pepper
1-2 Tbsp olive oil
12 lasagna noodles, cooked al dente
2 C Marinara
1 C Mozzarella cheese
Mix the spinach, ricotta cheese, 1 C parmasen cheese, prosciutto, egg, salt and pepper.
Spread marinara sauce over bottom of 13X9 pan. Layout 4 lasagna noodles, spread 3 Tbsp ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay lasagna rolls seam side down. Repeat. Spoon 1 C marinara sauce over rolls. Sprinkle mozzarella and remaining pamasen cheese over rolls. Cover with foil. Bake about 20 min then uncover and bake until cheese becomes golden.
Bake at 450
These are beautiful and are fun to have when you have company. (they also taste yummy)

Favorite Caramel Cookie Bars

2 cups butter
2 1/4 cup brown sugar
3 cups flour
3 cups Quick Oats
1 tsp. salt
1 tsp. soda
1 bottle Mrs. Richardson's Butterscotch Caramel topping
16 oz/ milk chocolate chips
chopped walnuts, optional

Soften butter in microwave. I n a large bowl mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 mixture and press on cookie sheet (press up on sides). Bake for 8-10 minutes at 350. Let cool, then pour on Caramel. Spread evenly; sprinkle on chocolate chips. Then sprinkle remaining cookie mixture on the top.

Bake for an additional 10-12 minutes at 350.

ENJOY, these are amazing, thanks Lori!

Flank Steak Marinade

1/2 cup soy sauce
1 Large garlic clove
1 tsp. ground ginger
2T lemon juice
2T oil
1 T minced onion
1/4 tsp. ground pepper

Place with 1 flank steak in a plastic bag.
Marinade for a minimum of 24 hours.