Garden (Pasta) Salad

Ingredients:

1.2 Cups Wheat Pasta

2.1 Cup Shredded Chicken/Feta Cheese

3.1 Cup Red, Yellow & Green Bell Peppers

4.10 - 15 Pitted Black Olives

5.½ Cup Cherry Tomato Halves

6.2 Tbsp Lemon Juice

7.10 Fresh Basil Leaves

8.½ Cup Olive Oil

9.¼ Cup Vinaigrette

10.Salt To Taste

11.1 Tsp Pepper

Instructions:

1.Boil the pasta and drain excess water.

2.Mix olive oil, vinaigrette, lemon juice, chopped basil, salt and pepper and keep aside.

3.Now mix pasta, chicken/feta cheese, bell peppers, olives and tomatoes.

4.Add the dressing in the pasta bowl and toss the salad till it coats the contents.

5.Refrigerate the salad for an hour.

6.Serve chilled. 

Watermelon Grill

Ingredients

1.1 Water Melon

2.1 Cup Mango (Diced)

3.1 Cup Grapes (Whole)

4.1 Cup Kiwi (Diced)

5.1 Cup Papaya (Diced)

6.1 Cup Strawberry (Diced)

7.Skewers  

Instructions

1.Cut the watermelon into half.

2.Scoop the core.

3.Pierce the skewers through the watermelon shell (as shown in image).

4.Place rest of the skewers with fruits on the grill.

5.Serve chilled.

Oatmeal Cookies

Ingredients

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 cups quick cooking oats

Instructions

- In a medium bowl, mix butter, white sugar, and brown sugar.

- Beat in eggs one at a time and stir in vanilla.

- Combine flour, baking soda, salt, and cinnamon; stir into the mixture.

- Mix in oats. Cover, and chill dough for at least one hour.

- Preheat the oven to 190 degrees.

- Grease cookie sheets. Roll the dough into walnut sized balls.

- Place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

- Bake for 8 to 10 minutes in preheated oven.

- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cheese & Herb Cupcakes

Ingredients

1.2 cups whole wheat flour

2.1 tbsp. sugar

3.2 tbsp. dried herbs

4.2 tsp. baking powder

5.1/2 tsp. salt

6.3/4 cup milk

7.1/4 cup unsalted butter (cold)

8.1 egg

9.1/2 cup shredded cheddar

10.1 container cream cheese

11.1 teaspoon dried parsley

12.1 green onion

Instructions

1.Preheat oven to 350 degrees F.  Line a mini muffin pan with liners.  Mix flour, sugar, dried herbs, baking powder and salt in a bowl.

2.With a pastry blender (or using your hands), cut in 1/4 cup butter until mixture resembles coarse crumbs.

3.Stir in the cheddar cheese. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten.

4.Drop a tablespoon of the dough into the prepared mini muffin pan.

5.Bake 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minute.

6.Let the cream cheese settle at room temperature.  In a bowl, mix the cheese and parsley until the consistency is smooth.  Put the cheese in a ziplock bag and snip the corner with a scissors.

7.Pipe the cream cheese onto the fully cooled cupcake and top with a slice of green onion.