Monday, September 14, 2009

Recipe: Double Oat Breakfast Cookies

1/2 cup butter, softened
1/2 cup smooth peanut butter
1 1/4 cups sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate chips
3 cups round toasted oat cereal (such as Cheerios)

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds.

Add sugar, baking soda, and salt.

Beat until combined, scraping sides of bowl.

Beat in water, egg, and vanilla until combined.

Beat in flour until combined.

Beat in as much of the rolled oats as you can with mixer.

Stir in any remaining rolled oats.

Stir in raisins and oat cereal.

Drop dough by 2 tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.

Flatten slightly.

Bake for 10 to 12 minutes or until edges are lightly browned.

Cool on cookie sheet for 5 minutes.

Transfer to a wire rack and let cool completely.

Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.

Better Homes and Garden magazine September 2009
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Tuesday, September 1, 2009

Recipe: Three Cheese Pasta Bake

1 (16 ounce) penne noodles
1 (13 ounce) containers Alfredo sauce
1 (8 ounce) sour cream
1 (15 ounce) ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 1/2 cups Mozarella cheese, plus more for top

Prepare penne noodles according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with penne until evenly coated.

Spoon half of mixture into a lightly greased 13x9 inch baking dish.

Stir together ricotta cheese, eggs, and Parmesan, and 1 1/2 cups Mozarella ; spread evenly over pasta mixture in baking dish.

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozarella cheese.

Bake at 350 degrees for 30 minutes or until bubbly.

Makes 8 to 10 servings

Southern Living March 2005
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Recipe: Pico de Gallo

1 1/2 cups chopped tomato (about 1 large)
1/2 cup chopped green onions
3 tablespoons olive oil
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Dash of crushed red pepper

To prepare pico de gallo, combine first 9 ingredients in a small bowl.

NOTE: This is not a hot salsa- extremely mild taste. To add hot, add some chopped jalepenos.

My own recipe
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