SIMPLE BUTTER NOODLES

Easy Buttered Noodles Recipe
Prep time: 10 minutesCook time: 8 minutesYield: Serves 4

Ingredients
1/2 pound egg noodles
2 Tbsp butter
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Salt and pepper to taste

Method
1 Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
2 Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

No Bake Strawberry Shortcake

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Savoiardi. Lady Fingers

220 g (about 1 cup) Whipped cream, chilled

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

1

In a bowl Whisk pudding, milk and vanilla and set aside

2

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

3

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

4

Spread half the pudding mixture over the ladyfingers.

5

Place the strawberries in a single layer over the pudding.

6

Repeat with remaining ladyfingers, pudding mixture and strawberries.

7

Top with whipped cream and strawberries.

8

Chill for at least 4 hours before serving.

Eyeball eggs on Friday 13th

Who doesn’t love a classic deviled egg? Kick up the fright factor a bit with these inexpensive and easy Halloween appetizers.

The classic deviled egg recipe gets a creepy cool makeover to disguise them as the ultimate Halloween bite. They’re sure to be a hit with all of your ghoulish guests

INGREDIENTS
1 dozen eggs
1/4 cup mayonnaise
1/4 cup mustard
1 can sliced black olives, drained
Blue food coloring
Hot sauce
DIRECTIONS
Fill up a large saucepan half-way with water and gently add the eggs. Cover eggs with at least 1 inch of water and add a pinch of salt. Bring the water to a boil, cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs and slice each egg in half lengthwise. Gently remove the yolk halves and place in a small bowl. Add mayonnaise and mustard and mix until creamy. Add a couple of drops of blue food coloring to yolk to make a green hue for the eyeballs.
Arrange the egg white halves on a serving platter and distribute yolk mixture evenly. Top each deviled egg with a sliced black olive in the center.
Take a toothpick and draw your hot sauce lightly on the egg white in a squiggly line to make veins. Add a drop of hot sauce in center of olive to make the red middle.

SWEET AND SOUR CHICKEN TAKE-OUT STYLE

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 1/2 cups cornstarch

3 eggs, beaten

3 tablespoon canola oil

Sauce:

3/4 cup granulated sugar

4 tablespoons ketchup

1/4 cup white vinegar

1/4 cup apple cider vinegar

1 tablespoon low sodium soy sauce

1 clove garlic, minced

1 teaspoon fresh minced ginger

Instructions:

Preheat oven to 325 degrees.

Combine cornstarch, salt and pepper in a Ziploc bag. Cut chicken into small cubes and toss with cornstarch.

Beat eggs in a small bowl and dip each piece of chicken in the egg. Preheat oil over medium heat in a skillet and brown the chicken.

Combine all sauce ingredients. Place chicken in a 9x13 pan, pour sauce over top and bake uncovered for 45-50 minutes. Stir every 15 minutes.