chicken rotelle

my mom’s go-to. great for leftovers. serves 4 generously.

• 16 ounces rotelle pasta, cooked according to package directions

• 1 small green bell pepper, diced

• 28 ounce can crushed tomatoes

• 1/2 cup water

• black pepper to taste

• olive oil

• 2 lbs. boneless skinless chicken breasts, diced

• 1 small onion, diced

• 6 ounce can tomato paste

• 1 tsp basil

• 2 cloves minced garlic

• 2 tsp sugar

Brown the chicken in oil and remove from the pan. Add onion and pepper, and saute until tender. Add crushed tomatoes, water, black pepper, tomato paste, basil, garlic, and sugar. Bring to a boil. Add chicken, cover, and simmer on low heat for 30 minutes. Serve over pasta.

butter nut balls

also known as snowball cookies. makes 16-20 depending on size of cookies.

• 1 cup butter, softened

• 1/4 cup confectioners sugar plus extra

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• 1 cup chopped walnuts or pecans

Preheat the oven to 350º. Mix butter and sugar until light and fluffy. Add vanilla, flour, and nuts, and mix well. Refrigerate the dough for 30 minutes.

Shape dough into 1 inch balls. Line cookie sheet with parchment paper if you have it; if not, just don’t grease the pan and you’ll be fine. Bake 12-15 minutes until light brown.

While the cookies are still warm, roll in extra confectioners sugar. When storing, place extra confectioners sugar in the containers as well so the cookies stay coated.

blondies

you probably have all of these things in your pantry already. serves an 8” square pan but I recommend doubling and using a 9x13” pan.

• 1 stick butter

• 1 cup lightly packed brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1/4 tsp salt if the butter is unsalted

• 1 cup all-purpose flour

• optional: 1/2 cup chocolate chips, nuts (I like pecans), shredded coconut

Preheat the oven to 350º. Line an 8” square pan with parchment paper or tinfoil; parchment paper works better but let’s be honest, you don’t have that.

Melt the butter in the microwave in 20 second intervals. Once melted, add the brown sugar and mix well until it no longer separates. If you are using a mixer, now is the time. Add egg, vanilla, and salt, and mix well.

Add the flour, and mix the crap out of it. If you are mixing by hand, aim for 50 strokes. If using a mixer, mix on low for 3-5 minutes until the batter all comes together.

Fold in your add ins, if using. Pour into the lined pan and bake 20-25 minutes, until the centers look slightly raw with golden brown edges. Allow to cool in the pan.

garlic peas

Do you ever just feel like you need to eat a vegetable? Makes 4 side dish servings.

• 2 tbs butter/margarine

• 1/2 onion finely chopped

• 2 tsp sugar

• 1/4 tsp salt

• 4 cloves minced garlic

• 3 cups frozen peas, do not thaw

• 1/2 tsp dried thyme

• Black pepper to taste

Melt the butter in a saucepan over medium heat. Add the onion, sugar, and salt, and cook until the onion is softened - about 2 minutes. Add the garlic and cook for an additional minute.

Stir in the peas and thyme, and cook until heated through. Season with pepper to taste.

snickerdoodles

These have the most addicting texture. Makes about 24 though I am a horrible cookie measurer.

• 2 sticks unsalted butter, softened

• 1 1/2 cups sugar

• 2 large eggs

• 1 tsp vanilla

• 2 3/4 cup flour

• 1 1/2 tsp cream of tartar

• 1/2 tsp baking soda

• 1 tsp salt

• for cinnamon sugar: 1/4 cup sugar, 1 1/2 tbs cinnamon

Preheat oven to 350º. In a large mixing bowl, cream together butter and sugar for about 5 minutes or until fluffy. Scrape down the sides of the bowl and add eggs and vanilla; mix well. Add baking soda, salt, and cream of tartar, and mix until combined. Mix in the flour in parts.

If you have time, chill the dough for 30 minutes - optional.

Combine the cinnamon sugar in a small bowl. Form 1 inch balls of dough, and roll them in cinnamon sugar. Place on the cookie sheet and gently press down.

Bake for 9-10 minutes or until barely golden on the bottoms. Remove from cookie sheet immediately.