BBQ Chicken Quinoa Salad

This is for all you BBQ Chicken Salad lovers, but with a twist.  The twist is quinoa and it makes it so delicious!

1 cup cooked quinoa

1/2 c. corn (I use frozen)

1 can black beans or about 1 1/2 cups of beans

1-2 cups of shredded cooked chicken

1 chopped avocado

2-3 chopped tomatoes

1/2 cup (or more if you like them) chopped green onions

a bunch of chopped cilantro

BBQ sauce

Spinach or lettuce

Shredded cheese 

juice of one lime

salt and pepper

Combine quinoa, corn, black beans, chicken, avocado, tomatoes, green onions, cilantro, lime juice, salt and pepper in a bowl.  Serve over a bed of spinach or lettuce and serve with BBQ sauce and shredded cheese.

Our Favorite Sugar Cookies

We are all agreed over here that these are our favorite sugar cookies.  

1 1/2 c. softened butter
3 c. white sugar
4 eggs
2 tsp. vanilla
5 c. flour
2 tsp baking powder
1 tsp. salt

Cream together butter and sugar.  Add eggs and vanilla.  Mix in flour, baking powder and salt.  Refrigerate at least an hour before you want to roll them out, or overnight.  Roll out to 1/2 inch thick.  Cut into shapes and bake for 6-8 minutes at 350 degrees. Don't over cook!  These are the best.

Sue's Pumpkin Cake

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz) can of pumpkin
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/4 tsp. ginger
1/4 tsp. cloves

Beat eggs, sugar, oil and pumpkin until light and fluffy.  Combine dry ingredients and add to pumpkin mixture.  Beat well. Pour batter into 9 x 13 pan and bake at 350 degrees for 45 minutes or until toothpick inserted in the middle comes out clean. You can bake as cupcakes as well.  Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting
1/2 c. butter softened
1/2 c. softened cream cheese
1 tsp. vanilla
2 cups powdered sugar

Beat butter, cream cheese and vanilla.  Add the sugar and beat until smooth.