2 c. sugar
1/2 c. milk
1/2 c. cocoa
* Bring to full boil - full boil 1 1/2 minutes
* Remove from heat
Add
1 stick butter (1/2 c.)
1/2 c. peanut butter
1 tsp. vanilla
* Blend until smooth
Add
3 c. oatmeal.
* Drop by spoonful and cool.
Friday, August 23, 2013
Friday, March 8, 2013
Discover Your Happy: Friday Feature: Skechers GOrun 2
Discover Your Happy: Friday Feature: Skechers GOrun 2: Giveaway!!!! Skechers GOrun 2 Running has evolved over years and shoes have changed. The best form of running happens when you stri...
Sunday, February 24, 2013
Chocolate Chip Cookies
2 1/4 - 2 1/2 cups flour
1 tsp baking soda
1 cup (2 sticks) margarine or butter (softened - not melted)
1/4 c sugar
3/4 c light or dark brown sugar
1 tsp vanilla
1 small package vanilla instant pudding
2 eggs
1 package (12 oz) chocolate chips
* * Mix flour with baking soda in small bowl. Cream together butter and both sugars in large mixing bowl. Add vanilla and pudding and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chocolate chips. Place balls of dough on ungreased baking sheet. Bake at 375 degrees for 8 1/2 - 9 1/2 minutes. Make 2-3 dozen.
1 tsp baking soda
1 cup (2 sticks) margarine or butter (softened - not melted)
1/4 c sugar
3/4 c light or dark brown sugar
1 tsp vanilla
1 small package vanilla instant pudding
2 eggs
1 package (12 oz) chocolate chips
* * Mix flour with baking soda in small bowl. Cream together butter and both sugars in large mixing bowl. Add vanilla and pudding and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chocolate chips. Place balls of dough on ungreased baking sheet. Bake at 375 degrees for 8 1/2 - 9 1/2 minutes. Make 2-3 dozen.
Tuesday, January 22, 2013
Glazed Doughnut Muffins
Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze!
Yield: 12 muffins
Ingredients:
For the muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the glaze:
3 tablespoons butter, melted
1 cup confectioners' sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, mix baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternatively with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix! Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffins tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, in a medium bowl mix together the melted butter, confectioners' sugar, vanilla, and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Recipe note: Muffins will keep at room temperature for about a day.
Yield: 12 muffins
Ingredients:
For the muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the glaze:
3 tablespoons butter, melted
1 cup confectioners' sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, mix baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternatively with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix! Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffins tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, in a medium bowl mix together the melted butter, confectioners' sugar, vanilla, and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Recipe note: Muffins will keep at room temperature for about a day.
Thursday, January 10, 2013
Easy Baked Parmesan Meatballs
What You Need!
1 lb. ground beef
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
Make It!
PREHEAT oven to 375 degrees. Mix meat, cheese, parsley, egg, and garlic. Shape into 12 meatballs.
PLACE in foil-lined 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through.
* * Try serving with your favorite hot cooked pasta and sauce!
1 lb. ground beef
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
Make It!
PREHEAT oven to 375 degrees. Mix meat, cheese, parsley, egg, and garlic. Shape into 12 meatballs.
PLACE in foil-lined 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through.
* * Try serving with your favorite hot cooked pasta and sauce!
Saturday, January 5, 2013
Pizza Roll Ups
- 1 pizza dough
- Shredded cheese
- Pepperoni, or your favorite meat topping
- Olive oil, for brushing
- Garlic salt
- Oregano
Directions:
Preheat oven to 400 degrees.
On a lightly floured surface, roll the pizza dough to 1/4-inch-thick
rectangle. Cut strips approximately 1 1/2 inches wide x 6 inches long.
Spread mozzarella cheese evenly over each strip. Top with your
favorite meat topping. Tightly roll up the strips. Place them seam
side down on a lightly greased baking sheet.
Brush the top of each pizza roll up with olive oil. Sprinkle garlic salt and oregano over all and top with some additional shredded cheese.
Bake in the oven for 12 to 16 minutes, or until golden brown.
Serve with a side of pizza sauce, marinara or ranch dressing. Enjoy!
Friday, December 21, 2012
Roasted Pumpkin Seeds
(Carter LOVES these!!!!)
1 1/2 cups raw whole pumpkin seeds
2 teaspoons olive oil (or butter, melted)
1 pinch of salt (I like to use Lawry's Seasoned Salt)
1 1/2 cups raw whole pumpkin seeds
2 teaspoons olive oil (or butter, melted)
1 pinch of salt (I like to use Lawry's Seasoned Salt)
Directions
- Preheat oven to 300 degrees F
- Toss seeds in a bowl with the olive oil (or melted butter) and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
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