*There are three separate posts that I just put up today- but really they all belong to the same thought. I posted them separately so that I could link them separately over on my recipes column.
Cooking anything this summer has been such a chore for me.I don't know if it's the humidity or the fact that kent's home earlier or just shear laziness- but I don't think I've had dinner ready more than two times this whole summer. We eventually throw something together or just end up with cereal or sandwiches. I can only imagine how much worse it's going to be once Kent leaves. I'll really have NO motivation at that point.
This weekend I vowed to get better- and actually made some progress. I found three wonderful recipes that are all keepers and do overs.
#1. Symphony cookies.
My neighbor, Lindsay, made these frequently and shared them often before she moved. I was craving them on Sunday and decided to try and make them myself. I'm not even sure if this is the same recipe- but it's amazing. Perfectly fluffy non flat cookies every time.
#2 BLT bbq pasta salad
My new favorite summer recipe, for sure. This is from my friend, beth. It's delicious and so easy to make. Nothing better than a nice cool refreshing salad for dinner in the summer. Plus- it's got plenty of protein so Kent was as happy as I was.
#3 Black bean and sweet corn Quinoa salad
I'm trying to jump on the quinoa bandwagon. ANY SUGGESTIONS? what do you all make with it?! This was good and easy and pretty darn healthy- but I need more options for my giant bag of quinoa.
#1. Symphony cookies.1 C. Butter
3/4 C. Brown Sugar
1 Small box of instant vanilla pudding (or chocolate)
1 tsp. Vanilla
2 1/2 C. Flour
1 tsp. Baking Soda
1 Large Symphony Bar (with toffee bits), I used chocloate nuggets of the same type.
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. I used a plastic 1 tbsp measuring spoon to shape them nicely. Bake at 375º for 9-10 minutes. Cool on rack.