Dessert

Sugar Cookies

Ingredients:

·         2 3/4 cups all-purpose flour

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 1/4 cups margarine

·         2 cups white sugar

·         2 eggs

·         2 teaspoons vanilla extract

·         1/4 cup white sugar for decoration

Directions:

·         Preheat oven to 175 C˚. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.

·         In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy.

·         Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar.

·         Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

·         Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges.

·         Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Drinks

Hot Chocolate Mix

Ingredients (makes 6 servings of mix):

·         1/2 cup sugar

·         1/2 cup unsweetened cocoa powder

·         1/4 cup mini semisweet chocolate chips

·         1/4 teaspoon salt

·         Whole milk

·         Marshmallows

Directions:

1.    Combine sugar, unsweetened cocoa powder, mini semisweet chocolate chips and salt in a bowl. Mix well.

2.    In a medium saucepan, warm 8 ounces of milk for each cup of hot cocoa (do not boil). Remove from heat and divide evenly into mugs.

3.    Add 2 Tablespoons of the mix into each cup of milk (3 Tablespoons if you like your cocoa extra chocolaty).

4.    Top with large marshmallows or whipped cream sprinkled with cocoa powder.

Breakfast

Cinnamon Vanilla French toast

Ingredients:

·         1 cup milk

·         6 large eggs

·         2 teaspoons cinnamon

·         2 teaspoons vanilla extract

·         Butter

·         12 slices challah bread or French bread (1/4 - 1" thick)

·         6 large bananas, or sliced fresh strawberries and fresh blueberries

·         Whipped cream (canned)

Directions:

1.    Whisk together milk, eggs, cinnamon and vanilla until light and frothy.

2.    Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.

3.    Cover and refrigerate overnight.

4.    In the morning, place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.

5.    Slice the bananas (or other fruit) and place on top of each slice of French toast, then garnish with whipped cream.

Salad

Caprese Salad-Style Sandwiches

Ingredients (2 servings):

·         2 Pepperidge Farm® Deli Flats® Soft 100% Whole Wheat Thin Rolls, split and toasted

·         2 green leaf lettuce or romaine lettuce leaves

·         1 medium tomato, cut into 4 slices

·         2 slices fresh mozzarella cheese

·         1/4 cup thinly sliced fresh basil leaves

·         1 tablespoon reduced fat balsamic vinaigrette salad dressing

·         1/4 teaspoon cracked black pepper

Directions:

1.    Divide the lettuce, tomato, cheese and basil between 2 bottom roll halves.

2.    Drizzle with the dressing.

3.    Season with the black pepper.

4.    Top with the top roll halves.

Snack

Grilled Cheese Sandwich

Ingredients (2 servings):

·         4 slices white bread

·         3 tablespoons butter, divided

·         2 slices Cheddar cheese)

Directions:

1.    Preheat skillet over medium heat.

2.    Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.

3.    Butter a second slice of bread on one side and place butter-side-up on top of sandwich.

4.    Grill until lightly browned and flip over; continue grilling until cheese is melted.

5.    Repeat with remaining 2 slices of bread, butter and slice of cheese.

Lunch

Fresh Pea Soup

Ingredients (4 servings):

·         2 tablespoons butter

·         2 medium shallots, finely chopped

·         2 cups water

·         3 cups fresh shelled green peas

·         Salt and pepper to taste

·         3 tablespoons whipping cream (optional)

Directions:

1.    Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes.

2.    Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.

3.    Puree the peas in a blender or food processor in batches.

4.    Strain back into the saucepan, stir in the cream if using, and reheat.

5.    Season to taste with salt and pepper before serving.