Ono Cucumber Salad

Ingredients:

2 cucumbers, cut into 1/4-inch triangular slices
1 pint cherry or grape tomatoes (about 30), cut into quarters
2 tablespoons chopped fresh basil
1 cup fresh mozzarella balls
1 avocado, diced
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Place the cucumbers, tomatoes, avocado, basil, and mozzarella balls in a bowl.  In a separate bowl, mix together the oil, vinegar, garlic powder, and salt and pepper. Pour the mixed oil onto veggies and carefully mix thoroughly. Best to make this about a half hour before serving. Enjoy!

Chicken Pasta Salad

Ingredients:

4 cups cooked bow tie or any type of short pasta, cooked (this is about 8 ounces uncooked)
2 cups diced cooked chicken
3/4 cup sliced celery
3/4 cup sliced carrots
1/2 cup frozen green peas, thawed
3 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried thyme
1 Tbsp mayonnaise
Salt and pepper to taste

Instructions:

In a large bowl, combine pasta, chicken, celery, carrots, and peas. In a small bowl, whisk together the remaining ingredients; drizzle over salad and toss gently. Cover salad and chill.Enjoy!

Cheesecake Cookies

Ingredients:

1 cup flour
1/3 cup butter, softened
1/3 cup brown sugar
1/2 cup chopped nuts
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 Tbsp milk
2 Tbsp lemon juice
1/2 tsp vanilla

Instructions:

Preheat oven to 350 degrees. In a large bowl of electric mixer combine flour, butter, and brown sugar. Mix until fine particles are formed. Stir in nuts. Reserve 1 cup of mixture for topping. Press remainder in un-greased 8-inch square pan. Bake 12 to 15 minutes or until lightly browned. In same mixer bowl combine remaining ingredients. Beat well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake for 25 to 30 minutes. Cool; cut into squares. Enjoy!