Asian Chicken And Orzo Salad

To make a better salad: add just a few drops of sesame oil to dressing. AND: Make a second batch of the dressing. Add a teaspoon of sesame oil to the second batch. Put only the first batch on the salad, and refrigerate the salad with the second batch in a separate container. When serving salad, shake extra dressing well and serve on the side. Makes a huge difference.

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced (I prefer to use pimientos)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Caramel Apple Oatmeal Cookies

* 6.75 ounces all-purpose flour (about 1 1/2 cups)
* 1 1/2 cups old-fashioned rolled oats
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 6 tablespoons unsalted butter, softened
* 2 teaspoons vanilla extract
* 1 large egg
* 3/4 cup finely chopped dried apple slices
* 3/4 cup caramel bits or 16 small soft caramel candies, chopped

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well.

3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.

4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.