Crescent Moon

Ingredients:

• 1 cup walnuts
• 1/2 cup granulated sugar, divided
• 1 cup butter, softened
• 2 cups all-purpose flour
• 1/2 cup sour cream
• 2 teaspoon vanilla
• 1/4 teaspoon salt
• Confectioners' sugar

How to make:

1. In nonstick skillet, lightly toast walnuts over medium heat, shaking skillet frequently, until nuts are fragrant, about 2 minutes. Set aside to cool.
2. Transfer walnuts to food processor, and add 1/4 cup granulated sugar. Process until finely ground. In large bowl, with mixer on high, beat butter and remaining granulated sugar until fluffly, about 3 minutes. Gradually add flour, sour cream, vanilla, salt, and walnut mixture until well combined. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.
3. Heat oven to 350 degree F. Flour hands lightly. Working with  half of dough at a time, shape heaping teaspoonfuls into crescents. Place crescents on baking sheet, 2" apart. Bake 18 minutes, or until lightly browned. Cool on baking sheet 3 minutes. While cookies are slightly warm, dredge in confectioners' sugar to coat. Cool completely on wire rack. Repeat with remaining dough and sugar. Store cookies in airtight container. Makes about 6 dozen.

Sweet-And-Sour Stir-Fry

This classic stir-fry has a kid-friendly twist --a sweet and tangy sauce that's made with ketchup.

Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings

Ingredients:

• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 can (8 oz.) pineapple chunks in juice
• 1/3 cup ketchup
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 tablespoon teriyaki sauce
• 2 garlic cloves, chopped
• 2 teaspoons vegetable oil
• 3/4 lb. boneless, skinless chicken tenders, halved
• 1 cup sliced red pepper

How to make:

1. In bowl, combine broccoli, carrots, and enough boiling water to cover. Let stand 3 minutes. Drain vegetables well. 
2. Drain juice from pineapple reserving 1/3 cup. Set chunks aside. In small bowl, stir together pineapple juice, ketchup, cornstarch, sugar, teriyaki sauce, and garlic.
3. In large nonstick skillet, heat oil over medium-high heat. Add chicken and red pepper; stir fry until chicken browns, about 4 minutes. Stir in carrots and broccoli; cook 2 minutes.
4. Restir pineapple-juice mixture, and pour into skillet. Cook 1 minute. Add pineapple chunks. Stir-fry 3 minutes or until vegetables are crip-tender.

Nutrition per serving:  226 calories, 22 g protein, 4 g fat, 27 g carbohydrate, 53 mg calcium, 3 g fiber.