Cooking With Margaret

  Caprese Salad  Serves 6-8 Ingredients Salad 3 pints of fresh cherry tomatoes  2 pounds of fresh mozzarella, diced  1 bunch of Italian parsley, minced, divided 1 cup of fresh basil 1 tablespoon olive oil Dressing 1/2 cup pesto 2/3 cup olive oil 1/3 cup fresh lemon juice  1 tablespoon salt  2 teaspoon pepper  Directions Rinse cherry tomatoes, in colander, set aside Dice up mozzarella into cubes, put in bowl  Tear up fresh basil leaves (*chopping basil bruises the leaves and can reduce the amount of flavor from them)  Add 1/2 the minced parsley  Dressing Whisk olive oil, pesto, and lemon juice Add other 1/2 of parsley Add salt and pepper Assembly  In your serving bowl add mozzarella cubes, basil leaves, parsley, and olive oil Toss with dressing, until evenly coated Season to taste Serve and enjoy!

  Snack Mix  Ingredients Mix 1 Large Box of Crispix (18 oz)  1 Bag of Goldfish (6.6 oz)  4 Cups of Cashews (or mixed nuts) 2 Cups of Cheerios 4 Cups of Sesame Sticks  4 Cups of Snap Pea Crisps (optional) Seasonings 1 Cup of Butter  1/3 Cup of Worcestershire  3 Tablespoons of Lemon Juice  2 Teaspoons garlic powder  Directions Preheat oven to 250 degrees In a large bowl combine snack mix ingredients (leave out snap pea crisps) In a saucepan melt butter Allow butter to lightly cool Add the remaining liquid/sauce ingredients  Toss the cereal mix with the sauce mix, until evenly coated  Spread out, evenly on sheet pans  Bake for 45 minutes Stirring every 15 minutes, rotating pans Spread on paper towel allowing to cool Stir in snap pea crisps (if using) Enjoy!