Cran-stachio Icebox Cookies

Long time no see!!! Want to know something nuts, pun intended? I took a few of these cookies for a treat on the way to my son's basketball camp and I never had the chance to eat it because my daughter finished it off first. When you're done making these treats make sure you eat some before your kids finish off the whole batch.
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Cran-stachio Icebox Cookies
 Makes: 60 cookies
Ingredients:
3/4  cup unsalted butter, softened
1/3  granulated sugar
1/2  teaspoon ground cinnamon
1/2  teaspoon orange zest
1/4  teaspoon salt
1 1/2  cups all-purpose flour
1/2  finely chopped pistachio nuts
1/3  cup snipped dried cranberries

directions
1.In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until pale and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Beat in as much of the flour as you can, 1/2 cup at a time, with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachio nuts and cranberries. Using your hands, knead dough until smooth. Divide dough in half.
2.On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
3.Cut logs into 1/4-inch-thick slices. Rotate roll while cutting to prevent flattening. (If dough log gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on prepared cookie sheets.
4.Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.

Cajun Blackened Sea Scallops w/ Mango Pineapple Salsa

One of my personal favorite recipes. I'm not the hugest fan of seafood, but I absolutely love this recipe!! You cannot pass up on the flavor combinations of the spicy scallops and sweet salsa. If you are not a lover of seafood you might just change your mind after you try this. Enjoy!!
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Cajun Blackened Sea Scallops w/Mango Pineapple Salsa

Serves: 4

Ingredients:
20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil

Cajun Spice Mix:
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions:
Preheat oven to 350 degrees F.

Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces. Lol!!!

Cajun Spice Mix:
Mix well. Store in glass or plastic container with lid.

Ingredients:
3 slices fresh pineapple
1 red bell pepper
1 jalapeño pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
1/4 cup chopped cilantro
1 lime, juiced
1/2 teaspoon lime zest

Directions:

Preheat an indoor grill for medium-high heat; lightly oil the grate.
Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in stainless steel bowl, Saran Wrap and cover to cool.
After peppers are cool, rub skins off gently, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Rigatoni w/ Spinach & Spicy Creole Chicken Sausage

This is a nice hearty meal that is super easy to put together, which is a must have for me. I love delicious, easy, fast to make dishes. I really look forward to making dinners for the family. I love to be able to fill my tummy with some comforting food. It's a way to reward myself and the family by unwinding from the day. My family almost always ate a dinner together every night when I was growing up and I think it is important to continue that.
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Rigatoni w/ Spinach & Spicy Creole Chicken Sausage

Serves: 3 to 4

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 pound spicy chicken sausage
1/2 cup dry red wine
1 28-ounce can crushed tomatoes
8 ounces rigatoni
2 cups (packed) fresh spinach, stemmed
1/2 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano
1/2 cup freshly grated Parmesan cheese

Directions:
Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot.
Add wine, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Stir pasta, spinach, basil, and oregano into tomato sauce. Simmer until spinach wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.