HippieDog

Macaroni Salad

This is a GREAT super easy Macaroni Salad that doesn't have eggs. You can pull it together the night before and have a great salad the next day. It's even better the next day.

Macaroni Salad

1 cup mayonnaise
2 TB white vinegar
1 TB mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 cup chopped green onion

In small bowl, whisk together mayo, vinegar, mustard, sugar, salt and pepper.

Add macaroni noodles and vegetables to large salad bowl. Gently stir in dressing.

Cover and chill.

Recipe Source: Food.com Macaroni Salad

Notes: 

• 2 cups of dry pasta is equal to 1/2 pound of pasta. 1 cup of dry pasta equals about 2 cups of cooked noodles.  

 

 

Back to School Week

 

I honestly can't believe Jake is in 5th grade.

The first week of school was early out and only three days. I think for the most part Jake is settling in and glad to be back in school.

He has a GREAT teacher and we're looking forward to a wonderful school year.

Until next time........

Double Chocolate Chip Macadamia Nut Cookies

My husband has been wanting, what he calls "Brown Cow Cookies" for quite awhile. These caught my eye because they are close to the cookies they make at The Grist Mill. I'm not sure if they add the milk chocolate chips and they use walnuts or no nuts at all. These cookies only lasted a day in our house.

Double Chocolate Macadamia Nut Cookies

1/3 cup baking cocoa, unsweetened
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup flour
1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup sugar
1 tsp. pure vanilla extract
1 egg
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
1 cup chopped macadamia nuts

In mixing bowl combine cocoa, baking soda, salt and flour. Set aside.

In large mixing bowl, combine butter and sugars. Mix until creamy. Add in egg and vanilla.

Gradually add in dry ingredients. Mix until combined. Stir in chocolate chips and nuts.

Using cookie scoop drop 2 TB dough on cookie sheet or baking stone. Bake 350 degrees for 10 minutes.

After 5 minutes on cookie sheet, place on wire rack to cool.

Store in airtight container.

Recipe Source: Crazy for Crust

Plum Fruit Leather

We have a couple plum trees and I wanted to try something new this year. This is a great way to use all of your extra fruit :)

Plum Fruit Leather

plums, washed, pitted and quartered
sugar, to taste
parchment paper

Lay your plums on a cookie sheet and bake 400 degrees for about 15 to 20 minutes. Let cool.

Add to food processor or blender and puree until smooth. Add sugar to taste.

Pour mixture on parchment lined cookie sheet. Pour until about 1/8 inch thick. I think the thinner the better.

We used the sunshine method and with the Utah heat it only took a day.

When fruit is dried out and no longer sticky to the touch, cut in strips and roll up with parchment paper.

Store in fridge :)

Recipe Source: Natasha's Kitchen

Notes: We used Santa Rosa plums. Plums are pretty tart, so I would recommend a little more sugar than with other fruits. You can warm them in the oven too--140 degrees. Just remember to let fruit dry out completely and not to cook the fruit.