Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing - Just in time for Strawberry season. This is listed in my Vol I Cookbook. So light and refreshing. Enjoy!

 

Ingredients:

 

Fresh Baby Spinach

1 Pint Strawberries, Sliced

1/2 Cup Sugar

2 Tbsp Sesame Seeds

1 Tbsp Poppy Seeds

1 1/2 Tsp Minced Onion

1/4 Tsp Worchestershire Sauce

1/4 Tsp Paprika

1/2 Cup Vegetable Oil

1/4 Cup Cider Vinegar

 

Directions:

 

Remove stems from spinach, wash and pat dry. Tear into bite size  pieces. Combine spinach and strawberries onto plate and toss  dressing onto salad gently. 

 

Summer Beer

Summer Beer - This is so refreshing - Listed in my Vol I Cookbook

Ingredients:

One Can Frozen Pink Lemonade

Vodka

4 Beers

 

Directions: Pour Lemonade into pitcher. Fill can with Vodka and add to pitcher. Pour 4 cans of beer into pitcher. Stir and refrigerate. Serve in glass with ice. 

 

Mascarpone Chocolate Toffee Bars

Mascarpone Chocolate Toffee Bars - Listed in my Vol I Cookbook. These are so awesome.

Ingredients:

 

Cooking Spray

1 Lb Refrigerated Sugar Cookie Dough

2 (1.4 Oz) Skor Bar

1/2 Tsp Vanilla

1 Cup Semisweet Chocolate Chips

1 Tsp Vegetable Oil

1 Cup (8 oz) Mascarpone Cheese, Room Temperature

1/4 Cup Sliced Almonds, Toasted

 

To toast almonds, arrange in single layer on baking sheet. Place in preheated 350 degree oven for 8-10 minutes until lightly browned.

 

Directions:

 

Preheat oven to 350 degrees. Spray 7 x 10 inch oven safe baking pan with cooking spray.  Lay parchment paper in pan, overlapping sides. Spray parchment paper with cooking spray. In medium bowl, combine cookie dough, 1 chopped skor bar and vanilla.  Using damp fingers, gently press dough into prepared dish. Using a fork, prick dough all over and bake 12-14 minutes until crust is lightly browned.  Let cool for 15 minutes. Place chocolate chips and vegetable oil in medium heat safe bowl. Place bowl over pan of simmering water and stir until chocolate has melted. Cook the chocolate mixture for 10 minutes. Whisk in mascarpone cheese until mixture is smooth. Using a spatula, spread chocolate over cooled crust. Sprinkle with remaining skor bar and sliced almonds over chocolate mixture. Refrigerate at least 2 hours until chocolate layer is firm. Peel off parchment paper and cut into 1 1/2 by 2 inch bars. Serve Room Temperature.