INGREDIENTS
1/2 cup shortening
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 ½ cups cinnamon chips
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. Cream shortening and brown sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
3. Sift dry ingredients, then blend into the "wet" ingredients.
4. Fold in the cinnamon chips. Mix well.
5. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.
Mrs. Kimball's Pumpkin Cookies
Cranberry Sauce
INGREDIENTS
12 oz package fresh cranberries
1 cup sugar
1 cup orange juice
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
*If you prefer a smooth texture of cranberry sauce, once it is fully cooked, pour into blender/food processor and blend until fully smooth. Then cool.
12 oz package fresh cranberries
1 cup sugar
1 cup orange juice
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
*If you prefer a smooth texture of cranberry sauce, once it is fully cooked, pour into blender/food processor and blend until fully smooth. Then cool.
Pumpkin Cookie Dip
INGREDIENTS
1 (8oz) pkg cream cheese softened
2 (7oz) jars marshmallow fluff
1 (15oz) can solid pack pumpkin
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, beat together cream cheese and marshmallow fluff until smooth. Fold in pumpkin and cinnamon. Cover and chill in the refrigerator. Serve with gingersnaps or graham crackers.
1 (8oz) pkg cream cheese softened
2 (7oz) jars marshmallow fluff
1 (15oz) can solid pack pumpkin
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, beat together cream cheese and marshmallow fluff until smooth. Fold in pumpkin and cinnamon. Cover and chill in the refrigerator. Serve with gingersnaps or graham crackers.
Great Recipe Websites
Hey guys you can go to:
www.allrecipes.com
www.sparkrecipes.com
Most of you are very familiar with allrecipes.com it has just about every recipe under the sun. Sparkrecipes.com is a website that offers many healthy recipes. Good luck!
www.allrecipes.com
www.sparkrecipes.com
Most of you are very familiar with allrecipes.com it has just about every recipe under the sun. Sparkrecipes.com is a website that offers many healthy recipes. Good luck!
Quinoa (KEEN-WAH)
INGREDIENTS
1/2 Cup Quinoa
1 Cup Chicken Broth (or Vegetable Broth)
1 Tablespoon Olive Oil
1/2 Cup Black Beans, Rinsed
1/4 Cup Chopped Cilantro
1 Teaspoon Taco Seasoning
2 Roma Tomatoes
1/2 Teaspoon Minced Garlic
DIRECTIONS
In a saute pan, lightly toast quinoa over medium high heat with the olive oil. Once quinoa is fragrant, add broth, turn heat to low and cover pan. Let sit for 20 minutes or until all broth is absorbed by quinoa. Next, mix in all of the other ingredients. Serve warm.
*Quinoa is the only grain that is a complete source of protein, available in the international food aisle of most grocery stores and it is about $5 for a 12 oz container. This recipe leans towards hispanic cuisine, but you can use it as you would use rice for any type of dish.
1/2 Cup Quinoa
1 Cup Chicken Broth (or Vegetable Broth)
1 Tablespoon Olive Oil
1/2 Cup Black Beans, Rinsed
1/4 Cup Chopped Cilantro
1 Teaspoon Taco Seasoning
2 Roma Tomatoes
1/2 Teaspoon Minced Garlic
DIRECTIONS
In a saute pan, lightly toast quinoa over medium high heat with the olive oil. Once quinoa is fragrant, add broth, turn heat to low and cover pan. Let sit for 20 minutes or until all broth is absorbed by quinoa. Next, mix in all of the other ingredients. Serve warm.
*Quinoa is the only grain that is a complete source of protein, available in the international food aisle of most grocery stores and it is about $5 for a 12 oz container. This recipe leans towards hispanic cuisine, but you can use it as you would use rice for any type of dish.
Apple Cake
INGREDIENTS
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced
3/4 cups chopped pecans or walnuts
For the glaze:
1 1/4 cups packed brown sugar
1/3 cup milk
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F for 45 minutes or until cake tests done. Let cake cool on a wire rack.
Directions for the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while the glaze still hot.
*If you are lazy and choose to not grease AND flour, there's a huge chance your cake will stick.
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced
3/4 cups chopped pecans or walnuts
For the glaze:
1 1/4 cups packed brown sugar
1/3 cup milk
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F for 45 minutes or until cake tests done. Let cake cool on a wire rack.
Directions for the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while the glaze still hot.
*If you are lazy and choose to not grease AND flour, there's a huge chance your cake will stick.
Carebears Care-A-Lot Candies
INGREDIENTS
2 tbsp. butter
1 tbsp. maple syrup
1 c. powdered sugar
1/2 c. granola
DIRECTIONS
Melt the butter and put it in medium size mixing bowl. Add the maple syrup and stir. Put the sugar in a little at a time and keep on stirring. Pour in the granola and stir. Break off little pieces and make each one into a ball about the size of a marble. Put the candy in the refrigerator for an hour. Eat it cold and crunchy!
*My best friend Emily and I used to make these candies as little girls, they're sweet little bits of childhood for me :)
2 tbsp. butter
1 tbsp. maple syrup
1 c. powdered sugar
1/2 c. granola
DIRECTIONS
Melt the butter and put it in medium size mixing bowl. Add the maple syrup and stir. Put the sugar in a little at a time and keep on stirring. Pour in the granola and stir. Break off little pieces and make each one into a ball about the size of a marble. Put the candy in the refrigerator for an hour. Eat it cold and crunchy!
*My best friend Emily and I used to make these candies as little girls, they're sweet little bits of childhood for me :)
Stir-Fried Rice
INGREDIENTS
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked
DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked
DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
Heart Healthy Banana Cupcakes
INGREDIENTS
Cupcakes:
1 box yellow cake mix (low sugar or Splenda blend)
3 egg whites
1 cup water (look on cake mix box follow amount on box)
3 ripe bananas (mashed)
Frosting:
1 8oz. cool whip (fat free sugar free or light)
1 3oz. Vanilla Instant Pudding (sugar free)
1 cup fat free milk
DIRECTIONS
Preheat oven to 350 degrees F. Prepare batter as directed on box using egg whites, water and mix. In a small mixing bowl, cut bananas and mash with electric mixer (should be a little chunky). Add mashed bananas to batter. Line cup cake pan with cup cake liners. Fill each liner 2/3 full. Bake for 22 min. While in the oven, prepare frosting: pour package of instant pudding in medium mixing bowl. Add 1 cup milk. Mix with electric mixer. Once set, add container of cool whip. Mix again and chill in refrigerator until cupcakes are ready to be frosted. Once cupcakes are done baking, let them sit in pan five minutes. Place cupcakes on cooling rack to fully cool. Top with frosting once cooled.
Cupcakes:
1 box yellow cake mix (low sugar or Splenda blend)
3 egg whites
1 cup water (look on cake mix box follow amount on box)
3 ripe bananas (mashed)
Frosting:
1 8oz. cool whip (fat free sugar free or light)
1 3oz. Vanilla Instant Pudding (sugar free)
1 cup fat free milk
DIRECTIONS
Preheat oven to 350 degrees F. Prepare batter as directed on box using egg whites, water and mix. In a small mixing bowl, cut bananas and mash with electric mixer (should be a little chunky). Add mashed bananas to batter. Line cup cake pan with cup cake liners. Fill each liner 2/3 full. Bake for 22 min. While in the oven, prepare frosting: pour package of instant pudding in medium mixing bowl. Add 1 cup milk. Mix with electric mixer. Once set, add container of cool whip. Mix again and chill in refrigerator until cupcakes are ready to be frosted. Once cupcakes are done baking, let them sit in pan five minutes. Place cupcakes on cooling rack to fully cool. Top with frosting once cooled.
Cheddar Bay Biscuits
INGREDIENTS
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
½ stick melted butter
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
DIRECTIONS
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10-12 or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
*For the melted butter part... you can use 1 1/2 teaspoons of garlic salt in place of all of the other seasonings if you want.
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
½ stick melted butter
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
DIRECTIONS
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10-12 or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
*For the melted butter part... you can use 1 1/2 teaspoons of garlic salt in place of all of the other seasonings if you want.
Vegetarian Stuffed Peppers
INGREDIENTS
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese
2 Green, Red or Yellow Peppers, halved and seeded
DIRECTIONS
Preheat oven to 400 degrees F. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese
2 Green, Red or Yellow Peppers, halved and seeded
DIRECTIONS
Preheat oven to 400 degrees F. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
Antipasta Pasta Salad
INGREDIENTS
Dressing:
1/4 cup canola oil
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon basil
1 teaspoon salt
1/4 cup parmesan cheese
1/2 tsp minced garlic
Salad:
1/2 box cooked whole grain pasta
1 cup broccoli florets
2 roma tomatoes diced
1/2 cucumber diced
1/2 cup shredded mozzarella
½ cup chopped summer sausage (Hillshire Farms is yummy)
DIRECTIONS
In a small bowl, whisk all dressing ingredients together. In a large mixing bowl, fold all of the salad ingredients together. Gently and evenly pour dressing over the top and fold again until fully covered.
Dressing:
1/4 cup canola oil
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon basil
1 teaspoon salt
1/4 cup parmesan cheese
1/2 tsp minced garlic
Salad:
1/2 box cooked whole grain pasta
1 cup broccoli florets
2 roma tomatoes diced
1/2 cucumber diced
1/2 cup shredded mozzarella
½ cup chopped summer sausage (Hillshire Farms is yummy)
DIRECTIONS
In a small bowl, whisk all dressing ingredients together. In a large mixing bowl, fold all of the salad ingredients together. Gently and evenly pour dressing over the top and fold again until fully covered.
Tres Leches Cake (3 Milk Cake)
INGREDIENTS
Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
5 eggs
Toppings:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups milk
Frosting:
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add 5 eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and sweetened condensed milk together. Pour over the top of the cooled cake. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick (about 5-10 minutes). Spread over the top of cake. Top with your favorite berries. Be sure and keep cake refrigerated, enjoy!
*You could "cheat" and prepare a white box cake mix instead of using the batter recipe, although it doesn't taste nearly as yummy!
Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
5 eggs
Toppings:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups milk
Frosting:
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add 5 eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and sweetened condensed milk together. Pour over the top of the cooled cake. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick (about 5-10 minutes). Spread over the top of cake. Top with your favorite berries. Be sure and keep cake refrigerated, enjoy!
*You could "cheat" and prepare a white box cake mix instead of using the batter recipe, although it doesn't taste nearly as yummy!
Mexican Green Rice
INGREDIENTS
2 poblano peppers
1 serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes
DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.
2 poblano peppers
1 serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes
DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.
Groovy Green Smoothie
INGREDIENTS
1 Banana cut into chunks
1 C green seedless grapes
1 (6 ounce) tub vanilla lowfat yogurt
½ Granny Smith apple, cored and chopped
1 ½ C fresh spinach leaves
DIRECTIONS
Place ingredients in blender. Blend until completely smooth, scraped down sides frequently to make sure it is fully mixed. Pour into glasses and serve.
1 Banana cut into chunks
1 C green seedless grapes
1 (6 ounce) tub vanilla lowfat yogurt
½ Granny Smith apple, cored and chopped
1 ½ C fresh spinach leaves
DIRECTIONS
Place ingredients in blender. Blend until completely smooth, scraped down sides frequently to make sure it is fully mixed. Pour into glasses and serve.
Microwave Apple Crisp
INGREDIENTS
4 apples - peeled, cored and sliced
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon allspice
DIRECTIONS
Spread the apples evenly in a glass pie plate.
In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife.
4 apples - peeled, cored and sliced
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon allspice
DIRECTIONS
Spread the apples evenly in a glass pie plate.
In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife.
Salsa
INGREDIENTS
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
DIRECTIONS
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
DIRECTIONS
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Guacamole
INGREDIENTS
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Apple Dumplings
INGREDIENTS
1 large apple, peeled, and cored sliced into 8 pieces
1 can refrigerated crescent roll dough
1/2 stick butter
1/2 cup white sugar
1/2 can Mountain Dew
DIRECTIONS
Preheat the oven to 375 degrees F. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the widest end. Pinch to completely seal and place in a medium size baking dish. Melt butter and sugar in the microwave for about a minute, stir together. Spoon over the apple dumplings. Pour Mountain Dew over the dumplings, until pan is about half full. Bake for 25 to 30 minutes or until golden brown on top.
1 large apple, peeled, and cored sliced into 8 pieces
1 can refrigerated crescent roll dough
1/2 stick butter
1/2 cup white sugar
1/2 can Mountain Dew
DIRECTIONS
Preheat the oven to 375 degrees F. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the widest end. Pinch to completely seal and place in a medium size baking dish. Melt butter and sugar in the microwave for about a minute, stir together. Spoon over the apple dumplings. Pour Mountain Dew over the dumplings, until pan is about half full. Bake for 25 to 30 minutes or until golden brown on top.
Best Big, Fat, Chewy Chocolate Chip Cookies
INGREDIENTS
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup butter, fully melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
¼ cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare cookie sheet with silicon baking mat on top of sheet
Sift together the flour, baking soda; set aside. In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup butter, fully melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
¼ cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare cookie sheet with silicon baking mat on top of sheet
Sift together the flour, baking soda; set aside. In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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