This is a pasta recipe I started making during our first years of marriage in Blacksburg. It's from a Cooking Light magazine. It's an easy one that you can serve to anyone and uses inexpensive pantry stapes. I typically add more bacon on top and a handful of arugula. Our kids love it and so do we!
Expand Oatmeal Cream Pies (Recipe courtesy Shyndigz; photo by Fred + Elliott Food Styling & Photography) Cookies: 1 pound of butter 1 2⁄3 cup of light brown sugar ¾ cup and 3 tablespoons of granulated sugar 3 eggs ½ tablespoon of vanilla extract 2 cups of all-purpose flour ½ tablespoon and 1 teaspoon of baking soda ½ teaspoon of salt 6 1⁄8 cups of oatmeal Icing: 1⁄3 pound of butter 2⁄3 pound of cream cheese 4 cups of confectioners’ sugar 1 teaspoon of vanilla extract Directions: Preheat your oven to 350 degrees. Make the cookies by creaming together 1 pound of butter, the light brown sugar and the granulated sugar, until smooth. Add eggs and ½ tablespoon of vanilla in stages, and mix/scrape well after adding each stage. Then add the flour, baking soda and salt ...
Active Time 30 Mins Total Time 1 Hour 30 Mins Yield 96 sausage balls Ingredients 2 pounds sausage, (1 lb hot and 1 lb sage) 4 1/2 cups all-purpose baking mix (such as Bisquick) 1 (16-oz.) pkg. pre-shredded extra-sharp Cheddar cheese 1 cup chilled mashed roasted sweet potato 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 12 tablespoons apricot jam 4 tablespoons Dijon mustard How to Make It Step 1 Preheat oven to 350°F. Lightly grease baking sheets. Step 2 Stir together sausage, baking mix, cheese, mashed sweet potato, cinnamon, and salt in a large bowl. Roll into 96 (1 1/2-inch) balls, and place about 1 inch apart on prepared baking sheets. Bake in preheated oven until sausage balls are cooked through and deep golden brown, about 20 minutes. Step 3 Stir together jelly and mustard in a small bowl until well blended. (If your jelly is too stiff to blend, microwave mixture at HIGH in 15-second increments until soft enough to stir.)...
GLUTEN-FREE CHOCOLATE CHIP PUMPKIN BREAD PREP TIME 10 mins COOK TIME 50 mins TOTAL TIME 1 hour Author: Leah Monica INGREDIENTS 1 cup pumpkin puree (not pumpkin pie filling) ½ cup sugar ¼ cup light brown sugar ½ cup melted coconut oil 2 eggs ½ t. vanilla extract 1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend doesn't include it) 1½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin pie spice mix 1 cup chocolate chips, plus more for topping INSTRUCTIONS Preheat your oven to 350 degrees and coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides. In a bowl, combine sugar, oil, and pumpkin puree. Beat in egg. Mix in vanilla. In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, salt, and pumpkin pie spice, then mix into wet ingredients. Stir in chocolate chips. Pour the batter into the loaf pan, and decorative...
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