The perfect sugar cookie! Easy to make, shape and decorate.

You will need:

• 1 1/2 cups of all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon of salt
• 1 cup of sugar
• 1 stick of butter
• 1 egg
• 1 teaspoon of vanilla

-Combine flour, baking powder and salt in a bowl.

-Combine sugar, butter, egg and vanilla. Beat with a mixer on medium speed until smooth.

-Stir in flour mixture. Shape into a log about 15 inches long.

-Wrap in plastic wrap and refriderate for at least 2 hours, but as long as 2 days.

-Preheat oven to 350 degrees.

-Cut dough into 1/4 inch thick slices. Place slices on ungreased baking sheets.

-Reshape slices into cut outs if desired.

-We sprinkle colored sugar to decorate before we bake.

-Bake cookies for 10-12 minutes.

-Let cool on baking sheet for one minute, move to wire racks to cool completely.

-Enjoy!

For you egg-sperts, this recipe may be old hat, but until recently, I have been unable to make truly satisfying scrambled eggs.

At the end of last summer, I was at a friend’s house.  The eggs she made were egg-celent (sorry, I can’t help the witty egg banter!)

Since then, I have been playing with the recipe and technique in order to come up with something I enjoy.

Here’s what I do:

*Break eggs into a bowl.  I typically use 2-4 depending on how many people I am feeding.

*Splash in a few tablespoons of milk. (1 per egg seems to be a good rule)

*Add salt and pepper.

*Whisk until blended and smooth.

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Vegetables can be a challenge in my house – no one – including my husband is a fan – so getting creative is a must! This recipe was sent to be my the great folks at Splenda!

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon peanut oil
• 1 tablespoon water
• 1 tablespoon tahini (pureed sesame seeds)
• 1 teaspoon chopped fresh ginger1/2 teaspoon chopped garlic
• 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
• 1 pinch red pepper flakes
• 48 medium-size asparagus spears, trimmed, peeled and cleaned

Directions

1 In a food processor or blender, combine everything except the asparagus and mix until thoroughly blended. Set aside.
2 Cut the asparagus into two-inch pieces, on the diagonal.
3 Half-fill a large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender (approx. 4-5 minutes). Drain well but do not rinse.
4 Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.