Roasted Asparagus

2 bunches of medium asparagus
2 Tbsp extra virgin olive oil
1/2 tsp. kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preheat oven to 450*.

Trim woody ends from asparagus, about 1 1/2 inches. Lightly peel remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and roll to evenly coat.

Roast the asparagus until thoroughly browned and tender, about 8-10 minutes, giving the pan a good toss to turn spears 1/2 way through roasting. Arrange on a serving platter and top with Parmesan cheese.

Serve warm or room temperature.

Heidi's Chocolate Chip Cookies

from friend Heidi Birkenkamp

Oven @ 375*

1 C butter
1/4 C sugar
3/4 C brown sugar

Cream together

Next, add

1 tsp vanilla
2 eggs

Beat til fluffy

2 1/3 C flour
1 tsp soda
2 small or 1 large box instant vanilla pudding

1 small bag milk choc chips
1 C nuts (optional)

Bake about 8 minutes

Steak and Blue Cheese Salad

Mixed salad greens
Sliced bell peppers
Cherry tomatoes
Blue Cheese Dressing
Leftover flank steak, sliced -OR- Oscar Meyer brand deli-style Roast Beef lunch meat
1/2 C. Italian dressing
1/2 C. Steak sauce

Mix flank steak or roast beef with the Italian dressing and steak sauce in a bowl. Cover and refrigerate 3-4 hours. Layer salad greens, bell peppers, and meat on plates. Garnish with cherry tomatoes and top with blue cheese dressing.

Serve with dinner rolls.

Fruit Smoothies

1/2 quart vanilla yogurt
1 C. frozen strawberries
1 banana
1 C. orange juice

Combine all ingredients in blender and serve cold. If a more slushy effect is preferred, add crushed ice if your blender can handle it. If not, thaw the strawberries before blending.

BBQ Chicken Pizza

1 Prepared pizza crust
1 jar barbeque sauce
1 C. cooked, shredded chicken
Sliced red onion
2 C. cheddar cheese

Spread pizza crust with BBQ sauce, add chicken, onion, and cheddar cheese. Cook @ 400* until brown and bubbly.

5 Cup Salad

1 C. Pineapple chunks
1 C. Madarian oranges
1 C. Whipped cream
1 C. Coconut flakes
1 C. mini marshmallows

Stir together. Chill overnight. Serve.

Country Breakfast Quiche

1 lb. sausage
Potatoes, grated as hash browns
1 lb. grated cheese
1/2 c. chopped onion
1/2 c. chopped bell pepper
6 eggs, well beaten
Crumble sausage and cook. Drain and set aside. Cook hash browns, place some of hash browns in bottom of butter quiche dish - to line it - sprinkle sausage and 1/2 cheese - sprinkle rest of potatoes over all. Pour beaten eggs over all. Then sprinkle remaining cheese on top. Cook until brown in hot oven. Serve hot.