Ingredients
a.. 2 cups all purpose flour
b.. 2 cups old-fashioned oats
c.. 1 teaspoon baking soda
d.. 1/2 teaspoon baking powder
e.. 1/2 teaspoon salt
f.. 1 cup (2 sticks) unsalted butter, room temperature
g.. 3/4 cup sugar
h.. 3/4 cup plus 2 tablespoons packed dark brown sugar
i.. 2 large eggs
j.. 1 teaspoon vanilla extract
k.. 1-1/2 cups semisweet chocolate chips
l.. 1 cup chopped toasted walnuts (about 4 ounces)
Directions
a.. Whisk first 5 ingredients in medium bowl to blend, then set aside.
b.. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour.
c.. Preheat oven to 350°F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely.
d.. Makes about 20 cookies.
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Oct 4, 2009
Cake That Never Lasts Recipe
Ingredients
a.. 3 C. Flour
b.. 1 t. Soda
c.. 1 t. Cinnamon
d.. 1/4 t. salt
e.. 1 1/4 C. Cooking oil
f.. 3 Eggs
g.. 2 C. Sugar
h.. 2 t. Vanilla
i.. 2 C. Ripe Bananas
j.. 1-8 oz. Crushed Pineapple
Directions
a.. Cream eggs, sugar, vanilla and c. oil. Gradually add dry ingredients mix until well creamed, add the bananas and pineapple by spooning each into the batter- don't beat. Bake in a ~350 oven for 30-35 minutes or until done.
b.. Frost w/your favorite vanilla frosting recipe.
c.. I refridgerate this cake.
a.. 3 C. Flour
b.. 1 t. Soda
c.. 1 t. Cinnamon
d.. 1/4 t. salt
e.. 1 1/4 C. Cooking oil
f.. 3 Eggs
g.. 2 C. Sugar
h.. 2 t. Vanilla
i.. 2 C. Ripe Bananas
j.. 1-8 oz. Crushed Pineapple
Directions
a.. Cream eggs, sugar, vanilla and c. oil. Gradually add dry ingredients mix until well creamed, add the bananas and pineapple by spooning each into the batter- don't beat. Bake in a ~350 oven for 30-35 minutes or until done.
b.. Frost w/your favorite vanilla frosting recipe.
c.. I refridgerate this cake.
Apple Fritters Recipe Over 300 Years Old Recipe
Prep:10m Cook:10m Servings:8
Ingredients
a.. 1 egg
b.. 1/2 cup sweet milk
c.. 1/2 teaspoon salt
d.. 3/4 cup flour
e.. Apples
Directions
a.. Beat egg until light.
b.. Sift flour and salt together then add milk and flour mixture.
c.. Beat with egg beater until smooth.
d.. Core and peel apples then cut in thick round slices.
e.. Dip in batter and drop quickly in fat and cook until apple is soft.
Ingredients
a.. 1 egg
b.. 1/2 cup sweet milk
c.. 1/2 teaspoon salt
d.. 3/4 cup flour
e.. Apples
Directions
a.. Beat egg until light.
b.. Sift flour and salt together then add milk and flour mixture.
c.. Beat with egg beater until smooth.
d.. Core and peel apples then cut in thick round slices.
e.. Dip in batter and drop quickly in fat and cook until apple is soft.
Ravioli Casserole
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + standing
Ingredients:
1 package (25 ounces) frozen cheese ravioli
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups milk
1/4 cup white wine or vegetable broth
1/2 cup minced fresh basil
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
2-1/2 cups marinara or spaghetti sauce
Directions:
Cook ravioli according to package directions.
Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Drain ravioli; toss with sauce mixture. Transfer to a greased 13-in. x 9-in. baking dish. Top with 1 cup mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 8 servings.
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + standing
Ingredients:
1 package (25 ounces) frozen cheese ravioli
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups milk
1/4 cup white wine or vegetable broth
1/2 cup minced fresh basil
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
2-1/2 cups marinara or spaghetti sauce
Directions:
Cook ravioli according to package directions.
Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Drain ravioli; toss with sauce mixture. Transfer to a greased 13-in. x 9-in. baking dish. Top with 1 cup mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 8 servings.
Lasagna Casserole
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour
Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups (24 ounces) shredded part-skim mozzarella cheese, divided
3 cups (24 ounces) 4% cottage cheese
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, for 15 minutes or until the cheese is melted and bubbly. Let stand for 10 minutes before serving. Yield: 6-8 servings.
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour
Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups (24 ounces) shredded part-skim mozzarella cheese, divided
3 cups (24 ounces) 4% cottage cheese
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, for 15 minutes or until the cheese is melted and bubbly. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Italian Pasta Casserole
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.
Ingredients:
2 cups uncooked spiral pasta
1/2 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 small onion, finely chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup tomato paste
3/4 teaspoon Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 ounces sliced turkey pepperoni
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion and garlic. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain pasta; stir in meat mixture and pepperoni. Transfer half of pasta mixture to a 2-qt. baking dish coated with cooking spray. Sprinkle with half of cheese; repeat layers.
Cover and bake at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.
Ingredients:
2 cups uncooked spiral pasta
1/2 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 small onion, finely chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup tomato paste
3/4 teaspoon Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 ounces sliced turkey pepperoni
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion and garlic. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain pasta; stir in meat mixture and pepperoni. Transfer half of pasta mixture to a 2-qt. baking dish coated with cooking spray. Sprinkle with half of cheese; repeat layers.
Cover and bake at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.
Double-Cheese Beef Pasta
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 30 min. Bake: 40 min.
Ingredients:
2-1/2 cups uncooked medium shell pasta
2 pounds ground beef
2 medium onions, chopped
1 jar (14 ounces) spaghetti sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained and finely chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups (16 ounces) sour cream
1 package (6 ounces) sliced provolone cheese
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the beef mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings.
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 30 min. Bake: 40 min.
Ingredients:
2-1/2 cups uncooked medium shell pasta
2 pounds ground beef
2 medium onions, chopped
1 jar (14 ounces) spaghetti sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained and finely chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups (16 ounces) sour cream
1 package (6 ounces) sliced provolone cheese
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the beef mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings.
Taco Casserole
Ingredients:
3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 ounces) shredded cheddar cheese
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
2 cups nacho tortilla chips, crushed
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture.
Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through. Yield: 7 servings.
3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 ounces) shredded cheddar cheese
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
2 cups nacho tortilla chips, crushed
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture.
Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through. Yield: 7 servings.
Beef-Stuffed Shells
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min
Ingredients:
20 jumbo pasta shells
1 jar (26 ounces) spaghetti sauce, divided
1 portion Ground Beef Mix (recipe also in Recipe Finder), thawed
1-1/2 to 2 cups (6 to 8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta shells according to package
directions; drain.
Spread about 1 cup of spaghetti sauce in a greased 13-in. x 9-in. baking dish.
Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink. Yield: 6-8 servings.
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min
Ingredients:
20 jumbo pasta shells
1 jar (26 ounces) spaghetti sauce, divided
1 portion Ground Beef Mix (recipe also in Recipe Finder), thawed
1-1/2 to 2 cups (6 to 8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta shells according to package
directions; drain.
Spread about 1 cup of spaghetti sauce in a greased 13-in. x 9-in. baking dish.
Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink. Yield: 6-8 servings.
Stovetop Hamburger Casserole
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total TIme: 25 min.
Ingredients:
1 package (7 ounces) small pasta shells
1-1/2 pounds ground beef
1 large onion, chopped
3 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, minced
3 cups cubed cooked red potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.
Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted. Yield: 6 servings.
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total TIme: 25 min.
Ingredients:
1 package (7 ounces) small pasta shells
1-1/2 pounds ground beef
1 large onion, chopped
3 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, minced
3 cups cubed cooked red potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.
Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted. Yield: 6 servings.
Meaty Pasta Casseroles
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 45 min. Bake: 35 min.
Ingredients:
1 package (16 ounces) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 jar (25.6 ounces) Italian sausage and garlic spaghetti sauce
1 jar (16 ounces) chunky mild salsa
1 package (8 ounces) sliced pepperoni, chopped
1 cup (4 ounces) shredded Swiss cheese, divided
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
1 jar (26 ounces) three-cheese spaghetti sauce
Directions:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 45 min. Bake: 35 min.
Ingredients:
1 package (16 ounces) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 jar (25.6 ounces) Italian sausage and garlic spaghetti sauce
1 jar (16 ounces) chunky mild salsa
1 package (8 ounces) sliced pepperoni, chopped
1 cup (4 ounces) shredded Swiss cheese, divided
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
1 jar (26 ounces) three-cheese spaghetti sauce
Directions:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
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