Monday, October 12, 2009

Easy Garlic-Lemon Scallops
"Scallops sauteed in butter and garlic will melt in your mouth.
Lemon juice gives it a nice kick."

3/4 cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice

Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Serves 5
Mmmm... This recipe is awesome!..

Soft Pumpkin Cookies

Soft Pumpkin Cookies
Recipe of Libby's
These are great for an afterschool snack with a big glass of milk!

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup
LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Preheat oven to 350° F. Grease baking sheets.COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
NOTES:For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Serves 36
This Recipe Is A Keeper!..

Monday, October 5, 2009

Strawberry Spinach Salad
Recipe of All Natural Almond Accents
Although this recipe is best during summer months,
I was craving this delicious salad with it's crunchy sweet almonds;
add cooked chicken to make this a meal...
1/2 cup white sugar
2 T sesame seeds
1/2 tsp. sesame oil
1 T poppy seeds
1 1/2 tsp. dried minced onion
1/4 tsp. paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
2 bunches fresh spinach - washed, chopped and dried
1 pint strawberries, sliced
1/4 cup Almond Accents (any variety)
cooked chicken breast, sliced (optional)

Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled or at least 30 minutes.

In a salad bowl, combine the spinach, strawberries, Almond Accents and cooked chicken (optional). Drizzle with dressing, toss lightly and serve.
Servings 4
This recipe Is A Keeper!...
~ I mixed in Romaine with the spinach leaf for more texture ~