SHRIMP SOUP, FISH STICKS AND GARLIC BREAD

CHICKEN AND RICE WITH TOMATO SAUCE

INGREDIENTS:
6-8 chicken pieces ( chicken breast in this case),
1 16 oz. can tomato sauce,
1 cup chicken broth (water is ok),
1/4 cup olive oil,
spices: parsley, thyme, garlic powder, pepper, crushed red pepper;
(your favorite cheese for topping - optional -)
DIRECTIONS:
Preheat oven to 400F.
Season chicken; place it into a baking dish and cover with tomato sauce, water and olive oil.
Bake it for 45 to 50 minutes, turning chicken pieces once and cover with sauce.

Before baking!

After baking!

Ready to eat!

Eating!

MICROWAVABLE RICE

DIRECTIONS:
Place 1 1/2 cups of rice, 3 tablespoons of butter, 1 teaspoon garlic salt, 1 teaspoon parsley and 4 cups of water into a microwavable dish. Microwave on high for 15 to 20 minutes. Fluff with fork and serve as a side dish.

"DATE UNDER COVER" - COOKIES -

INGREDIENTS:
2 cups flour,
1/2 cup butter softened,
1/2 cup shredded mixed Parmesan and Cheddar cheese,
2 egg yolks,
3 spoons poppy seed,
4 spoons buttermilk,
1/2 teaspoon salt,
20 dates cut in half;
DIRECTIONS:
In a mixing bowl combine all the ingredients, (minus dates) until well incorporated.
Refrigerate dough for one hour to rest. Preheat oven to 375F. Roll dough 1/4 in. thick and cut
into 1 1/2 inches rounds . Place half date on top of each cookie and seal. Place cookies onto ungreased baking sheet and bake for 13 to 15 minutes or until golden brown. Dust with powder sugar.
ENJOY!

ALMOND FLORENTINES

INGREDIENTS:
3/4 cup lightly toasted sliced almonds,
1/2 cup flour,
1/3 cup brown sugar,
1/4 cup light corn syrup,
1/4 cup (1/2 stick) butter,
2 tablespoons milk,
1/3 cup chocolate chips;
DIRECTIONS:
1. Preheat oven to 350 F. Line cookie sheets with foil; lightly grease foil. Combine almonds and flour in a small bowl. Combine brown sugar, syrup, butter and milk in a medium saucepan. Stir over medium heat until mixture comes to a boil. Remove from heat; stir in flour mixture.
2. Drop by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until lacy golden brown. Cookies are soft when hot, but becomes crisp as they cool. Cool completely on foil.
Squeeze melted chocolate over cookies to decorate. Let stand until chocolate is set. Peel cookies off foil.
(makes about 3 dozen cookies)
ENJOY!

AUTUMN CHEESE AND POPPY SEED SNACK

Thank you Gina for inspiration!

INGREDIENTS:
2 cups flour,
1/2 cup butter softened,
1/2 cup shredded mixed Parmesan and Cheddar cheese,
2 egg yolks,
3 spoons poppy seed,
4 spoons buttermilk,
1/2 teaspoon salt,
extra cheese for topping;
DIRECTIONS:
In a mixing bowl combine all the ingredients, (minus extra cheese) until well incorporated.
Refrigerate dough for one hour to rest. Preheat oven to 375F. Roll dough 1/4 in. thick and cut
into desired shapes. Sprinkle cheese on top of each cookie. Place cookies onto ungreased baking sheet and bake for 13 to 15 minutes or until golden brown.
Enjoy your snack!

DINNER FOR TWO - PORK ROAST, HERBED MASHED POTATOES, STEAMED GREEN BEANS AND MIXED GREEN SALAD WITH RANCH DRESSING