Cream Cheese Cookies

Absolutely the easiest, tastiest cookies ever! They are my fill-in cookies during Christmas when I don't have the time or energy to spend too many hours in the kitchen.

Ingredients

1 cube butter, softened
1 8 oz pkg cream cheese, softened
1 egg
1 pkg cake mix
Sprinkles (optional)

Directions

Mix ingredients together. Drop by spoonfuls onto ungreased cookie sheet. Add sprinkles, if desired. Bake at 350 degrees for 10-15 minutes, or until tops are golden brown.

That's it! Too easy!
White and yellow cake mixes are delicious; chocolate is good but not pretty; I've heard lemon is delicious, but I personally haven't tried it.

Submitted by Shelli

Aloo Gobi

Ingredients

1 Cauliflower
4 Potatoes
1/4 cup Oil
1 teaspoon Cumin seeds
1 in. stick Ginger
3 cloves Garlic
3/4 teaspoon Turmeric
1 teaspoon Red Chili Powder
3 Tomatoes
1 teaspoon Garam Masala
2 teaspoons Coriander powder

Directions

Cut cauliflower into florets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona*, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

From CDKitchen

Mango and Jicama

Ingredients

Mango
Jicama
Avocado (optional)
Cilantro
Lime

Directions

Peel and dice mangos into bite size pieces. Peel and cut jicama into bite size pieces. If you like toss in some avocado cut into bite size pieces. Toss in a handful of chopped cilantro. Squeeze lime juice over the whole thing.

Good, low cal, tasty!

Submitted by Lynda

Almond Beef Hawaiian

Ingredients:
1/2 teaspoon ginger
1 teaspoon sugar
1/3 cup soy sauce
1 tablespoon cornstarch
1/3 cup water
1 pound sirloin steak, cut in 1/4" strips across the grain
Onion powder to taste
Garlic powder to taste
1 cup celery, cut in 1/2" slices on the diagonal
1 cup onion, sliced
2 stalks fresh broccoli, cut into 1/2" long slices
1 cup Chinese pea pods
1/2 cup slivered almonds, toasted
2 cups cooked rice

Directions:

Season steak strips with onion and garlic powders to taste. Mix and set aside ginger, sugar and soy sauce. Mix cornstarch with water in another dish.

Blanch celery, onion and broccoli; set aside. If Chinese pea pods are frozen, thaw, but do not cook. Saute strips of steak, setting aside the slices as they finish browning on each side.

Combine soy sauce mixture with vegetables, almonds and steak slices, and heat - do not allow soy sauce to boil. Add water mixture. When hot, serve with cooked rice.

Reminder: Do not use any salt in this recipe.

From CDKitchen

Fresh Tomato Salsa

Ingredients

1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 teaspoon jalapeno peppers, minced
2 tsps. cilantro, minced
1 pinch Cumin
1 1/2 tsps. fresh lime juice

Directions

Mix together all ingredients and refrigerate.

From CDKitchen

Avocado Veggie Tacos

Ingredients:
1 medium avocado
non-stick cooking spray
1 1/4 cup onion, julienne strips
1 1/2 cup sweet green pepper, julienne strips
1 1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1 1/2 cup fresh tomato salsa
12 flour tortillas, 8-inch

Directions: Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa.

Fold tortilla over and serve.

From CDKitchen

Almond Topped Chicken Recipe

Ingredients:
4 boneless, skinless chicken breast halves
5 tablespoons butter, divided
1/3 cup slivered almonds
3 tablespoons lemon juice

Directions:

In a skillet, cook chicken in 2 tablespoons of the butter until juices run clear, about 20 minutes. Transfer to a serving plate and keep warm.

Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.

This would be delicious with fresh steamed asparagus!

From CDKitchen