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.
Sunday, February 24, 2013
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.
Thursday, October 4, 2012
Saucy Baked Chops
4 bone-in pork chops
1/2 cup BBQ sauce
1 Tbsp. honey
1 tsp. ground ginger
1 tsp. garlic powder
Preheat oven to 400 degrees. Place chops in 8-inch square baking dish.
Combine sauce, honey, ginger and garlic powder; spoon evenly over chops.
Bake 45 minutes or until chops are cooked through.
* Sometimes I like to use chicken thighs instead of pork chops. I also like to lower the cooking temperature to 250 or 300 degrees and slow cook for a few hours.
1/2 cup BBQ sauce
1 Tbsp. honey
1 tsp. ground ginger
1 tsp. garlic powder
Preheat oven to 400 degrees. Place chops in 8-inch square baking dish.
Combine sauce, honey, ginger and garlic powder; spoon evenly over chops.
Bake 45 minutes or until chops are cooked through.
* Sometimes I like to use chicken thighs instead of pork chops. I also like to lower the cooking temperature to 250 or 300 degrees and slow cook for a few hours.
Bunny Blondies
8 medium carrots (about 1 pound)
2 1/2 cups flour
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup packed light brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butterscotch chips
1 cup finely chopped walnuts (optional)
* Adjust the oven rack so that it's in the center and heat the oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray.
* Peel and trim the carrots. Use a box grater to finely shred each carrot on a sheet of waxed paper (you should end up with about 3 cups)
* In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set the mixture aside.
* With a hand or stand mixer set on medium speed, blend the butter and both sugars until pale and fluffy, about 3 minutes. Add the eggs and the vanilla and continue beating on medium speed until well blended. Reduce the mixer's speed to low and add the carrots (use the waxed paper to dump them into the bowl) Mix in the butterscotch chips and, if desired, the walnuts.
* Use a wooden spoon to blend the flour mixture into the wet ingredients, scraping down the sides of the bowl as you work. Pour the batter into the prepared dish and use a large spoon or spatula to spread it evenly.
* Bake the batter, rotating the pan halfway through, until it has risen slightly and the top has formed a thin, brittle crust, about 30 to 35 minutes. Be careful not to overbake. To test for doneness, insert toothpicks 1 inch from the edge, 2 inches from the edge, and in the center. The first toothpick should come out clean, the second with a little batter, and the third with a little more batter.
* Place the pan on a wire rack and let it completely. Run a knife around the rim of the pan, then divide the contents into 24 bars.
2 1/2 cups flour
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup packed light brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butterscotch chips
1 cup finely chopped walnuts (optional)
* Adjust the oven rack so that it's in the center and heat the oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray.
* Peel and trim the carrots. Use a box grater to finely shred each carrot on a sheet of waxed paper (you should end up with about 3 cups)
* In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set the mixture aside.
* With a hand or stand mixer set on medium speed, blend the butter and both sugars until pale and fluffy, about 3 minutes. Add the eggs and the vanilla and continue beating on medium speed until well blended. Reduce the mixer's speed to low and add the carrots (use the waxed paper to dump them into the bowl) Mix in the butterscotch chips and, if desired, the walnuts.
* Use a wooden spoon to blend the flour mixture into the wet ingredients, scraping down the sides of the bowl as you work. Pour the batter into the prepared dish and use a large spoon or spatula to spread it evenly.
* Bake the batter, rotating the pan halfway through, until it has risen slightly and the top has formed a thin, brittle crust, about 30 to 35 minutes. Be careful not to overbake. To test for doneness, insert toothpicks 1 inch from the edge, 2 inches from the edge, and in the center. The first toothpick should come out clean, the second with a little batter, and the third with a little more batter.
* Place the pan on a wire rack and let it completely. Run a knife around the rim of the pan, then divide the contents into 24 bars.
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