Eggless Cookie Dough

1 stick of butter, softened
3/4 cups packed brown sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips
1/2 cup milk chocolate chips

With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix.
Add in flour. The mixture is going to be crumbly at this point.
Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips.
Store leftovers in the refrigerator. Freeze for up to three months.

[http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/]

Apple Glazed Pork

4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops

Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.

Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.

[http://allrecipes.com/recipe/apple-glazed-pork/detail.aspx]

Garlic Pork Chops

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick
1 clove garlic, minced
1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.

[http://allrecipes.com/recipe/2-step-garlic-pork-chops/detail.aspx]

Picnic Potato Salad (without Mayonnaise)

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
3/4 cup crumbled blue cheese
2 tablespoons chopped fresh chives
Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.

Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.

Fold blue cheese and chives into potato salad until blended.

[http://allrecipes.com/recipe/picnic-potato-salad-with-no-mayonnaise/detail.aspx]

Spinach Ricotta Shells

4 tablespoons salted butter
2 shallots, chopped
5 cups packed fresh baby spinach
1 large egg
1/2 cup ricotta cheese
500 grams conchiglie or large pasta shells
salt and pepper

Bring a large pot of salted water to a boil.

Melt butter in a large frying pan and add shallots. Cook over medium-low heat, stirring occasionally, for 3-4 minutes or until shallots are soft.

Add all the spinach to the pan, salt lightly, and cover with a lid for 2-3 minutes.

Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time.

In a large serving bowl, whisk together egg and ricotta. Set aside.

Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked. 

Remove from heat.

Drain pasta and add to ricotta mixture. Toss well to coat. Add spinach to the pasta and combine well.
Season with salt and freshly ground pepper as needed and serve at once.

[http://www.simplebites.net/spotlight-ingredient-spinach-recipe-spinach-ricotta-shells/]

Spinach Artichoke Pasta

1 12-oz box pasta
1 tsp butter
2 cloves garlic, minced
1 8 oz package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese, shredded
Additional Parmesan for serving

Cook pasta according to package directions.

In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

[http://alifeoflavor.wordpress.com/2012/06/03/spinach-artichoke-pasta/]

Pasta With Broccoli

1 head broccoli, broken into bite-size pieces
3/4 lb fettuccine
1 pint half-and-half cream
3/4 cup parmesan cheese
3 teaspoons minced garlic
5 1/2 tablespoons butter
1 dash nutmeg
white pepper
salt and black pepper
1 (4 ounce) can mushrooms, drained

Boil pasta for 5 minutes; drain. Reserve 1 cup liquid. Add all ingredients except parmesan cheese. Cook about 10 minutes until broccoli is tender. Add liquid until you see it coming up through pasta. Add cheese to thicken.

[http://www.food.com/recipe/pasta-con-broccoli-80704]