Salad dressing

Salad dressing

1 cup olive oil
1/2 cup vinegar (2/3 of the 1/2 cup should be balsamic and 1/3 white)
1/2 cup sugar
Garlic powder 1 teaspoon+ depend on your mood
Greek seasoning 1 to 1/2 tablespoons or more

Tortellini Salad with Sun-dried Tomato and Balsamic

• 2 large red bell peppers (raw in the one I had)
• 1 pound cheese tortellini
• 4 scallions (green onions), white and tender green parts only ( red onions in the one I had)
• 2 cloves garlic, quartered
• 4 to 6 sun-dried tomatoes, oil sliced into julienne strips
• 1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen of the sprigs from the top of the stem for garnish) I think they used dry it was a mild favor.
• ⅛ cup balsamic vinegar
• ½ cup extra-virgin olive oil
• Black olives
• Paprika to taste
• dried red pepper flakes, to taste
• salt and pepper, to taste
•
These instructions are if you use the recipe without changes. I would mix the dressing and then add the vegetables, toss and let sit.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and ½ cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled

Greek Vegetables

8 cups of vegetables cubed

(I use 1 potato, zucchini, red bell pepper, green beans, carrots, onion, 1 can of reduced sodium chick peas drain and rinse well, 1 can (14.5oz)fire roasted tomatoes)or whatever kind of veggies you would like. Be sure to use the tomatoes including the juice.

1 tbsp. parsley
1 tsp. dill
garlic powder to taste
dash nutmeg
2 tsp. oregano
2 tsp. pepper flakes or to taste
2 bay leaves
1 tsp. thyme

3 tbsp. olive oil

Cube vegetables so they are about the same size. Place in bowl and mix. Add herbs, spices and olive oil. Mix well, making sure vegetables are coated and seasoning is well incorporated.

Place in a large cast iron frying pan or a heavy dutch oven. Bake at 350 for about an
hour to hour and a half. Stirring once during this time. Vegetables will begin to brown. Remove bay leaves and enjoy.

Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh OR frozen blueberries, washed and dried
3/4 cup buttermilk

Directions

Preheat oven to 400 degrees F.

In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.

Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

Health Cookies

1 cup margarine or butter
1 cup oil (I used olive oil)
1 cup brown sugar
1 cup white sugar
1 egg
2 tsp. vanilla
3 1/2 cups flour
1 tsp. salt
1 tsp. soda
1 cup rolled oats
1 cup coconut
1 cup Rice Krispies
1 (6oz) pkg. chocolate chips (optional)

Blend margarine and oil, add sugars. And egg and vanilla beat well. Add flour, salt, soda mix until creamy. Stir in the coconut, Rice Krispies and chocolate chips.
Drop on to cookie sheet and bake for about 12 min, at 350 degrees or until lightly
browned. Makes 6 dozen cookies.

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Lili’s Oatmeal Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter 2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

3.Bake for 10 minutes in the preheated oven, or until just starting to brown. Don't over-bake. Cool and store in an airtight container.