Christina's Snickerdoodles

from my mom

Makes 3 dozen.

1 C butter (or 1/2 cup butter, 1/2 cup coconut oil)
1 1/2 C sugar
2 eggs
1/2 tsp salt
1 tsp baking soda
2 tsp cream of tartar
2 3/4 C flour
1/4 C sugar
2 TBSP cinnamon

Preheat oven to 350.

Beat butter to remove air pockets. Add sugar and beat until fluffy. Add eggs and beat well again. Stir together dry ingredients and then add to butter mixture.

Mix together sugar and cinnamon

Roll batter into walnut-sized balls. Roll in cinnamon sugar mixture. Space 2-3 inches apart on cookie sheet and bake for 1 minutes.

Christina's Tuna Salad

from my mom

5 5 oz. cans tuna, drained and flaked
1 C mayonnaise or Miracle Whip
3/4 C diced celery
2 C shredded carrot
1/3 C chopped sweet pickle (or sweet pickle relish)
1 1/2 TBSP minced or grated onion

Mix it all together. Serve cold on sandwiches or make into tuna melts. So yummy!

Christina's Ranch Dressing

adapted from Our Best Bites

1C mayonnaise
2/3 C buttermilk 

1 TBSP dried chives

2 t parsley  

1/2 t seasoned salt 

1/2 t garlic powder
1/2 t onion powder

1/4 t black pepper

1/4 t dill

1/4 t dry mustard

Mix it all together and let it sit. Can use a combination of Greek yogurt or regular yogurt and mayo. Can also add canola oil to thin. 

Christina's Shrimp in Tomato Feta Sauce

from Simply Recipes by Elise

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 14.5-ounce cans of diced tomatoes (or fresh)

1/4 cup minced fresh parsley

1 Tbsp minced fresh dill or 1 teaspoon dried dill

1 to 1 1/4 pounds medium sized cooked shrimp, peeled and deveined (can leave tails on), thaw if frozen

Pinch of salt, more to taste

Pinch black pepper, more to taste

1 Cup feta cheese, crumbled

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Stir in the herbs, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Add shrimp and cook through.

Serve immediately. Serve over polenta or pasta or with crusty French or Italian loaf bread.

Christina's Lemon and Herb Baked Salmon

Marinate salmon for one hour before baking in:

2 cloves garlic

6 Tbls. EVOO

1 Tbls. lemon juice

1 Tbls. parsley flakes

1 tsp. pepper

1 tsp. kosher salt

1 tsp. basil

After done basting, wrap salmon loosely in foil along with marination. Make sure the edges are folded up so juices don't come out during baking.

Put in pan and place in cold oven. Set temperature to 400 degrees. Bake for 25-30 minutes.