Chippy Chocolate Chewy Oatmeal Cookies
INGREDIENTS:
1 cup butter
softened1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
DIRECTIONS:
Oven Temp: 325 degrees F.
In a large bowl, cream together the butter, brown sugar, and white sugarwith a hand mixer until smooth.
Beat in eggs one at a time, then stir invanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture byhand until just blended. Mix in the quick oats, walnuts, and chocolatechips.
Drop by heaping spoonfuls onto ungreased baking sheets. Flatten themslightly. Bake for 12 minutes or 14 for larger cookies. Wait 2 minutes beforetransferring them to a wire rack to completely cool.
Dill Nuts and Bolts
1/2 tsp lemon pepper
1/2 tsp dill weed
1/2 tsp garlic salt
2 packages Hidden Valley Ranch Dressing
1 cup oil
Mix together then pour over:
2 cups Cheerios
2 cups Shreddies
2 cups Crispix
2 cups Corn Bran
1 box Ritz Bitz
Pretzels
Peanuts
Bake at 200 F for 1 hour stirring every 15 minutes
1/2 tsp dill weed
1/2 tsp garlic salt
2 packages Hidden Valley Ranch Dressing
1 cup oil
Mix together then pour over:
2 cups Cheerios
2 cups Shreddies
2 cups Crispix
2 cups Corn Bran
1 box Ritz Bitz
Pretzels
Peanuts
Bake at 200 F for 1 hour stirring every 15 minutes
Chocolate Cheesecake Muffins
1 box devils food cake mix
1 (8 oz) package of cream cheese
1 egg
3/4 cup sugar
3/4 cup chocolate chips
Paper cups
Preheat oven according to cake mix box. Fill paper cups 2/3 full.
Mix egg, sugar, chocolate and cream cheese together. Drop 1 tsp mix on each cupcake. Bake according to cake box time.
1 (8 oz) package of cream cheese
1 egg
3/4 cup sugar
3/4 cup chocolate chips
Paper cups
Preheat oven according to cake mix box. Fill paper cups 2/3 full.
Mix egg, sugar, chocolate and cream cheese together. Drop 1 tsp mix on each cupcake. Bake according to cake box time.
World's Best Mollases Cookies
350 F oven 6-9 minutes for soft!
2 eggs
2 cups white sugar
1 cup margarine
1 cup molasses
4 cups flour
1 tbsp ginger
1 tbsp cinnamon
disolve 2 tsp of soda into 1 tbsp hot water
Beat wet ingredients. Add dry ingredients until just mixed. Let rest in fridge overnight or for two hours. Roll 1 tsp balls in white sugar. It's really good with coarse brown sugar too. They really spread out so leave at least 2 inches in between.
2 eggs
2 cups white sugar
1 cup margarine
1 cup molasses
4 cups flour
1 tbsp ginger
1 tbsp cinnamon
disolve 2 tsp of soda into 1 tbsp hot water
Beat wet ingredients. Add dry ingredients until just mixed. Let rest in fridge overnight or for two hours. Roll 1 tsp balls in white sugar. It's really good with coarse brown sugar too. They really spread out so leave at least 2 inches in between.
Lemon Roast Chicken
Stuff whole chicken with 1 whole garlic, cut in half with skin on, 1 lemon, halved, 1 tsp salt, 1/2 tsp pepper and a sprig of fresh thyme. On the outside of the chicken: salt, pepper, and cover with bacon strips.
Cover and cook at 350-400 F uncovered the last 20 minutes.
Cover and cook at 350-400 F uncovered the last 20 minutes.
Veggie Lasagna
2 tbspn olive oil
1 leek, cleaned and sliced
4 garlic cloves, minced
1 med. zucchini, diced
1 -14 ounce can artichoke hearts, drained
1 can crushed tomatoes
1 can diced tomatoes (do not drain)
2 tablespoons oregano (freshly chopped is best)
4 whole wheat lasagna noodles (quick cook kind)
1 - 4 ounce package feta cheese, drained
3/4 cup shredded partly skimmed mozarella
350 F oven
Saute leaks and garlic in olive oil until translucent (1.5 minutes over medium heat). Add zucchini and saute one more minute. Add artichoke hearts, and cans of tomatos. Simmer adding oregano. Remove from heat and cover the bottom of a 13 X9 inch pan with 1 cup of veggie mix. Top this layer with 2 lasagna noodles. Top with half of the remaining tomato mixture. Sprinkle with feta cheese. Add remaining 2 lasagna noodles and top with remaining tomato mixture. Sprinkle with mozzarella. Bake 35 minutes or until bubbly. Let stand 5 minutes before serving.
1 leek, cleaned and sliced
4 garlic cloves, minced
1 med. zucchini, diced
1 -14 ounce can artichoke hearts, drained
1 can crushed tomatoes
1 can diced tomatoes (do not drain)
2 tablespoons oregano (freshly chopped is best)
4 whole wheat lasagna noodles (quick cook kind)
1 - 4 ounce package feta cheese, drained
3/4 cup shredded partly skimmed mozarella
350 F oven
Saute leaks and garlic in olive oil until translucent (1.5 minutes over medium heat). Add zucchini and saute one more minute. Add artichoke hearts, and cans of tomatos. Simmer adding oregano. Remove from heat and cover the bottom of a 13 X9 inch pan with 1 cup of veggie mix. Top this layer with 2 lasagna noodles. Top with half of the remaining tomato mixture. Sprinkle with feta cheese. Add remaining 2 lasagna noodles and top with remaining tomato mixture. Sprinkle with mozzarella. Bake 35 minutes or until bubbly. Let stand 5 minutes before serving.
Carol's Banana Muffins
1 cup sugar
1/4 cup margarine
2 eggs
3 mashed ripe bananas
1 1/2 cup flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1/2 cup nuts
Mix all together and bake in a 325 F oven for 20-25 minutes.
1/4 cup margarine
2 eggs
3 mashed ripe bananas
1 1/2 cup flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1/2 cup nuts
Mix all together and bake in a 325 F oven for 20-25 minutes.
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