Siena House Sandwich Cookies

Ingridents

• 2 Boxes Chocolate Cake Mix
• 1/2 cup flour
  
• 1 cup oil
• 4 eggs
• 1 tub Cream Cheese Frosting
  
  

Directions

1. Pre-heat oven to 360*
2. Mix all ingredients together
3. Roll dough into 1" balls and place on a non-stick cookie sheet
4. Bake for 10 minutes
5. Press cookie-balls flat with fork or spatula
6. wait for cookies to cool. After they have cooled, frost one side of a cookie and sandwich together

From Lindsey St. Hilaire (Stockton)

Creamy Pesto Shrimp

Ingredients

• 1 pound linguine pasta
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• 1/3 cup pesto
• 1 pound large shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Serves 8; From AllRecipes.com

2nd time made with Claire Russell

Italian Spaghetti Sauce with Meatballs

Ingredients

MEATBALLS

• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten

SAUCE

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper
  
  

Directions

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Serves 6; From AllRecipes.com
1st time made with Marie Graves 02/2010

Oven Roasted Veggies

Ingredients

• 6 small-med red potatoes, cut into slices
• 8 medium-sized carrots cut into small pieces
• 1 onion, chopped
• asparagus
  
• 1/4 c. olive oil or butter
• 1+ tsp each dried basil & dried oregano
• 1 Tbl lemon juice
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/2 tsp black pepper

Directions

• Pre-Heat oven to Oven 375*
• Place veggies (sans asparagus) in a 9x13-inch baking pan. Combine the rest of the ingredients and drizzle over the veggies. Toss to coat.
• Bake uncovered for 45 minutes, stirring occasionally. Add asparagus during last 15 minutes of baking time.

Goes very well with Raspberry Vinegar Chicken Breasts

From Better Homes & Gardens
1st made with Claire Russel 03/10/2010

Raspberry Vinegar Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons shallots, minced
• 1/3 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/3 cup heavy whipping cream
• salt and pepper to taste

Directions

1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Goes very well with Oven Roasted Veggies

Serves 4; from AllRecipes.com
1st made with Claire Russel 03/10/2010