Turtles...

Here's a tasty treat that's so easy the kids can help:

Ingredients:

-Pretzels
-Pecans or walnut halves
-Rolos

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
   
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

(Recipe from http://allrecipes.com/Recipe/Pretzel-Turtles/Detail.aspx)

SPINACH BASIL PESTO

Wish I would have posted this one in time for St. Pat's Day. I LOVE the color. And I've found a new recipe that my family loves!

Ingredients:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth. (Courtesy of allrecipes.com)

I substituted walnuts for pine nuts - no pine nuts in my kitchen. I threw in three cloves of garlic - four sounded like too much for my taste and I thought it turned out alright! I don't have a food processor and my blender did a fine job. Enjoy!

Oriental Chicken Salad

1 head of cabbage, chopped
2 packages of ramen noodles, crushed (discard the seasoning packet)
2-4 oz. slivered almonds
2 T. butter
cooked chicken (2-4 breasts), cut up
bunch green onion, chopped
3/4 c. vegetable oil
4 1/2 T. seasoned rice vinegar
4 1/2 T sugar
2 t. salt
1 t. pepper

Combing chicken, green onion, and cabbage in a very large bowl.
In skillet over medium heat, melt butter. Add ramen noodles. As the ramen starts to brown, add almonds and stir until all is golden brown. Combine with chicken and cabbage and stir until well blended.

Combine oil, vinegar, sugar, salt, and pepper in a bowl or a jar with a lid. Stir or shake until well blended and pour over salad. Use tongs to well coat the cabbage and chicken.

I can't help but eat this right away. It is delicious. But, it is even better if you can be patient enough to refrigerate for at least 2 hours. Better the next day!