Whole-Wheat Orzo Salad with Spinach, Grapes, and Parmesan (Becky Porter)

1 cup dry orzo 

2 tablespoons extra-virgin olive oil (divided)

2 cups roughly chopped baby spinach

1 1/4 cups halved seedless red grapes

1/2 cup diced celery

1/4 cup shelled pistachios, chopped once through

1/4 cup thinly sliced scallions

1/4 cup grated or shaved Parmesan cheese

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Fill a medium saucepan halfway with water and bring to a boil on high heat. Stir in orzo, add a pinch of salt, and boil for 8-10 minutes until al dente. Drain in a fine colander and pour onto a large plate. Drizzle on 1 tablespoon of oil, separating orzo into sections with a spoon to speed cooling to room temperature.

Toss together in a medium bowl the cooled orzo, remaining tablespoon oil, spinach, grapes, celery, pistachios, scallions, Parmesan cheese, lemon juice, salt, and pepper.

Rolo Cookies (Katie Gulbransen)

1 C. granulated sugar
1 C. brown sugar
1 C. butter
2 eggs
1 tsp. vanilla
2 1/4 C. flour
1/2 tsp baking soda
3/4 C. cocoa powder
60 Rolos unwrapped.

preheat oven to 350*

Cream together the sugars and butter
Beat in eggs and vanilla
Combine dry ingredients
Add dry ingredients to butter mixture and blend well
Roll dough into balls and stuff one Rolo into each ball making sure that it is covered with dough.
Bake for 9 min.
*let cookies cool on the pan for a minute or two before taking off so that the bottom doesn't stick

Crust less Quiche (Katie Gulbransen)

1 Tbs. oil
1 onion chopped
Spinach  (frozen or fresh)
5 eggs beaten
3 Cups Cheese (I used mozzarella)
1/4 tsp salt
1/8 tsp pepper

Saute onion and spinach.  Then mix all ingredients together.  Pour into dish and Bake 350* for 30 min.

Granola Bites (Deon Gulbransen)

1 Cup crispy rice cereal
2/3 Cup honey or agave nectar
1 Cup Peanut butter creamy
2 Cups quick oats
1 cup chocolate chips mini
2 tsp vanilla extract pure
2 Tbsp coconut oil
1 Cup flaxseed ground

Combine all ingredients and roll into balls
refrigerate for an hour or two

Buttermilk Biscuits
Recipe courtesy of Ree Drummond
Biscuits
Total Time:
30 min
Prep:
15 min
Cook:
15 min
Yield:12 biscuits
Level:Easy
Ingredients

3 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
1 tablespoon granulated sugar
5 teaspoons baking powder
2 teaspoons cream of tartar
2 teaspoons salt
1 stick cold butter, cut into bits
1/2 cup shortening
1 1/2 cups buttermilk
1/4 cup melted butter

Directions

Preheat the oven to 450 degrees F.

Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.

Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.

Fold in the buttermilk until the dough comes together.

On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.

Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.

Bake until golden brown, 10 to 12 minutes.



Roasted Potatoes and Sausage Dinner

INGREDIENTS

• 1 pound smoked sausage, such as andouille or kielbasa (I used Beef sausage)
• 1 1/2 pounds gold or red potatoes, cut in 1- to 2-inch chunks
• 3 to 4 carrots, cut in 1-inch pieces
• 2 medium onions, cut into wedges
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon Cajun or Creole seasoning
• 1 large clove garlic, crushed and finely minced
• a few sprigs of fresh thyme, or about 1/2 teaspoon dried leaf thyme
• 2 tablespoons extra virgin olive oil

PREPARATION

1. Heat oven to 425°. Grease a 3-quart baking dish or spray with nonstick cooking spray.
2. Combine the sausage pieces, potatoes, carrots, and onions in a large food storage bag or bowl; toss with the pepper, salt, Creole seasoning, garlic, thyme, and olive oil. Transfer to the prepared baking dish. 
3. Roast for 45 to 60 minutes, until vegetables are fork-tender, stirring every 15 to 20 minutes.
4. Serve with a salad and biscuits for a complete, delicious meal.

Quick and Light Cheesecake (Jadene Hughes)

1 pkg. cream cheese
1 carton cool whip
1 cup powdered sugar
4 Tablespoons lemon juice
1/2 tsp vanilla
1 graham cracker crust
diced fresh fruit (or frozen)

mix first 5 ingredients together.  Spread into graham cracker crust.  Refrigerate.  Add fresh fruit to top when serve.