Fried Rice

3 Eggs
Salt & Pepper
2 Tb. Oil
1 cup Uncooked Rice
1 1/2 Tb. Soy Sauce
2-3 Green Onions (chopped)
Carrots (optional)
Peas (optional)

-Cook rice per directions.
-Beat eggs and add Salt & Pepper to taste. Scramble and set aside.
-In a frying pan, heat oil and fry the cooked rice until it starts to turn golden brown.
-Add Soy Sauce, Green Onions, Carrots, and Peas. Mix thoroughly. Serve Hot.

I've done this both with the carrots and peas, and without. I think it turns out great either way!

Sugar Cookies

Recipe from http://www.ourbestbites.com/2008/12/sugar-cookies.html

1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.

About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.

Alfredo Sauce

2 c. Low-fat milk (I actually used 1 c. 1% and 1 c. whole)
3 oz. Low-fat Cream Cheese
2 Tb. Flour
1 tsp. Salt
1 Tb. Oil
3 Garlic Cloves (minced)
1/2 c. Grated Parmesan Cheese
1/2 c. Mozzarella Cheese


Put the milk, cream cheese, flour, and salt in a blender and blend until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

I got this recipe from http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html and made a few adjustments based on what I had on hand.