Mandarin Salad Recipe

½ C sliced almonds
2T sugar
combine in skillet, heat and stir until caramelized
(it will start to smoke).
Pour onto waxed paper on a cookie sheet.
Cool and then break apart.
This can be made ahead of time and put into a baggie.

Romaine lettuce -2 heads
1 C sliced celery
1-2 green onion (depending on how well you like onion)
1 can mandarin oranges, well drained

dressing
½ tsp salt
¼ cup oil
1T parsley
1T sugar
2T vinegar (she usually uses red wine,
but says apple cider will work or the plain
 stuff is okay too)
2 dashes Tabasco sauce
dash pepper.
Can combine all veggies ahead of time.
At last minute add fruit and dressing, toss.

Chicken Con Broccoli (Olive Garden Style)

2lbs boneless skinless chicken breasts
4 tsps extra virgin olive oil
9 ounces pasta
2 cups heavy cream (I have substituted milk, and it is fine)
4 Tablespoons butter (I don't use this much,
I use 2-3 because I don't want
all the butter, but it is fine either way)
4 teaspoons garlic, minced
4 teaspoons cornstarch
2 cups broccoli florets
1 cup parmesan cheese (I might use a little more because I like it cheesy)
1/2 tsp crushed red peppers
black pepper ( like white pepper,
because it doesn't add any color)
salt

cook broccoli.
In a medium saucepan, cook the chicken in
the olive oil, letting each side
brown.
Leave remaining oil drippings in pan,
setting chicken aside for now.
In salted water, boil the pasta, not quite all the way
(it will simmer
later).
Drain the pasta and put back into pot.
In the remaining oil from the chicken,
over medium heat, brown the garlic,
with butter.
When caramelized add cream and cornstarch,
and stir well.
Heat until sauce thickens, stirring occasionally. 

Add salt, pepper,cheese and red peppers.

When prepared, add the sauce to the pasta
and toss until well coated.
Chop chicken into cubes, toss with pasta,
add broccoli.

I usually wind up adding more cheese and
milk to keep it creamy when it is
warmed up again.
Enjoy! Serves 6 people.

Bread Sticks

Butter Dippers
1/3 cup butter
2 1/2 cups flour
4 teaspoons sugar
2 teaspoons salt
1 1/3 cup milk
Melt butter in small bowl. Mix toether all other ingredients and make a soft dough. Roll out into large rectangle. Cut into 1x4 inch strips. Dip each strip into the butter and place on a cookie sheet. Bake 450 for8-10 mins.

Shawna's Caramel Frosting

CARAMEL FROSTING:
INGREDIENTS
1/2 cup butter
1 cup packed brown sugar
1/4 milk
2 cups sifted confectioners' sugar

DIRECTIONS
1. Melt butter in a saucepan, stir in the brown sugar. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while. Return to heat and bring to a boil again.

2. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

I smothered this caramel goodness over an apple spice cake I made (pregnancy craving #619). It is divine.
I would frost sugar cookies, vanilla cake or even chocolate cake with it. I would add it to sandwiches and serve it over pasta...it's that good.

Lynette's Chocolate Chip Cookies

1 3/4 c. shortening
1 c. white sugar
1 c. brown sugar
4 eggs, well beaten
4 c. flour
2 tsp. baking soda
2 tsp. salt
1 tsp. vanilla
12 oz. chocolate chips

Cream shortening and sugars together, then add beaten eggs. Sift together dry ingredients. Add to creamed mixture and mix well. Add vanilla and chocolate chips. Bake at 375 for 8-10 minutes. Makes 4-6 dozen.

Carol Jean's Hot Fudge Sauce

4 T. Cocoa
2 cups sugar
1 can evaporated milk
4 T. flour
4 T. Butter
Mix above ingredients and boil for 2 1/2 minutes. Then add 2 tsp. vanilla and serve warm.