Best Soft Chocolate Chip Cookies

1 c. butter, softened almost to melted
1 c. sugar
1/2 c. packed brown sugar
2 teas. vanilla
2 large eggs
3 c. flour
1 teas. baking soda
1/2 teas. salt
1 c. chocolate chips
1/2 c. chopped nuts
Preheat oven to 350 degrees.
Beat butter and sugar until creamy. Add eggs and vanilla and beat just until incorporated.
By hand, add dry ingredients.It should be a bit crumbly. And dough should not be sticky as you roll them in your hands.
Roll into balls
Bake for 9-11 minutes or until cookies look puffy and dry.
Let cool on pan for 30 minutes

Southwest Pasta Salad

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 small can chopped green chilies
1 pint grape tomatoes, quartered
1-2 avocados, sliced
8 oz, tri-colored rotini, cooked and drained
3/4 c. mayonnaise
2 tbsp. lime juice
1 teas(plus or minus) chili powder
1 reas. cumin
1/2 teas. onion powder
1/4 teas. salt
pepper to taste
Combine and marinate for 40 min before serving.

**add 1 cup diced chicken for maindish

Creamy Cucumber Pasta Salad

1 long english cucumber, sliced or diced thin.
1/2 lb. twisted, penne, or bowtie pasta, cooked and drained
1/2 lb. grape tomatoes, quartered
1/2 sweet onion, sliced thinly, I like to grate it. It gives a unique flavor to the salad
1/2 c. sour cream
1/2 c. mayonnaise
1 teas. sugar
1/2 teas. salt
1/8 teas. pepper
2 tbsp. dill
2 tbsp. white vinegar
dash garlic powder.

Toss all ingredients in a bowl and let sit in the refrigerator at least 40 minutes before serving.

Easter Apricot Glazed Carrots

6 cups Carrots, peeled and sliced thin
1 tbsp. sugar
1/2 teas salt
place carrots in medium saucepan and cover with water. Add sugar and salt to water. Bring to boil and simmer for 15-20 minutes or until desired tenderness. Drain and return to pot.
In the meantime:
in small sauce pan combine:
4 tbsp. butter
1/4 teas. nutmeg
1/2 cup Apricot Preserves
1 tbsp. grated fresh orange rind
1/3 c. fresh orange juice
Bring all ingredients to a slow, low simmer, Simmer to a small amount of reduction, about 15 minutes, stirring often.
Pour glazed over carrots and gently toss so as to coat the carrots completely. Low simmer for 5 minutes to combine flavors.
Serve. Garnish with fresh parsley if desired.

***I grate a fresh orange then juice it for the juice, yum!