Soft Pumpkin Cookies
Need a great recipe for the Holidays, try the Soft Pumpkin Cookies
Ingredients:
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin spice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter soften
1 1/2 cup sugar
1 cup solid pack pumpkin
1 egg
1 tsp. vanilla
In medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In large mixing bowl, cream butter and sugar. Add pumpkin, egg, and vanilla. Mix well. Add dry ingredients and mix well. Drop by rounded tablespoon onto greased cookie sheet. Bake in oven at 350 F. for 15 to 20 minutes.
Glaze for Cookies:
In a small bowl combine:
2 cups powdered sugar
3 tbs. mik
1 tbs. melted butter
1 tsp. vanilla
Blend until smooth and spread over the cookies.
Watergrate Salad
Watergate Salad
Time: 15 minutes Serves: 8
Ingredients:
1 small can of crushed pineapple
1 small tub of cool whip
1 pkg. of Pasticcio pudding
1/2 small pkg. of multicolored minature marshmallows
Mix all ingredients together and refrigerate.
Kid’s Casserole
Kid’s Casserole
Time: 20 minutes Serves: 6
Preheat oven @ 350 F.
Ingredients:
1 1/2 lbs. ground beef or turkey
1/2 an onion
1 pkg. tator tots or crowns
1 can Cream of Mushroom or Chicken soup
2 – 3 cups shredded cheddar cheese
Brown the meat with the onion, salt & pepper. Spread in bottom of casserole dish. Top with tator tots and pour soup over the top. Sprinkle cheddar cheese on the top. Bake uncovered for 35 – 45 minutes.
Fudgy Cocoa Bites
Fudgy Cocoa Bites Read more
Three-Cheese Macaroni Extravaganza
Three-Cheese Macaroni Extravaganza
Ingredients
•2 cups uncooked macaroni noodles
•Water for boiling noodles
•(optional: 1 or 2 onions, chopped)
•(optional: 1 to 2 Tablespoons margarine for sautéing onions)
•½ cup grated Parmesan cheese (fresh is best, but the canned type works too)
•½ cup shredded Mozzarella cheese
•½ cup shredded mild or sharp cheddar cheese
•1½ cups milk
•½ cup bread crumbs or dry stove-top stuffing
Directions
Preheat oven to 350°. In a medium pot, boil macaroni in water until you can just cut it with the side of a fork; drain and set aside. In a medium saucepan, sauté the onions in the margarine until they are clear and tender. In a 3-quart greased casserole, stir together the macaroni and milk. Sprinkle with the cheeses and onion, then stir it all together. Sprinkle the bread crumbs on top. Cover and bake for 40 minutes at 350 degrees. Serves six to eight.From “The Braces Cookbook: Recipes You and Your Orthodontist Will Love” by Pamela and Brenda Waterman. http://www.bracescookbook.com
Baked Spaghetti
BAKED SPAGHETTI
Ingredients
* 12 ounces spaghetti
* 1 cup chopped onions
* 1 cup chopped green bell peppers
* 1 pound lean ground beef
* 1 (16 ounce) can diced tomatoes
* 1 (4.5 ounce) can mushrooms, drained
* 1 teaspoon dried oregano
* 2 cups shredded mild Cheddar cheese
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/4 cup water
* 1/4 cup grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
