Oatmeal Butterscotch Cookies

Ingredients

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 2/3 cups butterscotch chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown

Roasted Vegetables

INGREDIENTS
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Delicious Ham and Potato Soup

INGREDIENTS

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Bread Sticks

Olive Garden Bread Sticks

In your stand-mixer or bread machine, mix together:

1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

roll out into long sticks. let rise covered for 45 min. Brush with butter and sprinkle with salt. cook at 350 for 14-15 min. When they come out of the oven brush with butter again sprinkle more salt and garlic powder.

Make amazing bread sticks!

No Bake Sugar Free Cheese Cake

INGREDIENTS (Nutrition)
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

No Fail Pie Crust

INGREDIENTS
4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

DIRECTIONS
In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

No Sugar Apple Pie

No Sugar Apple Pie

INGREDIENTS
2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.

Yummy Honey Mustard Dipping Sauce

INGREDIENTS

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1/2 tablespoon lemon juice

DIRECTIONS

1. Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Horseradish Dipping Sauce

perfect for dipping steak (especially for a fondue)

INGREDIENTS

• 2 cups sour cream
• 1/4 cup prepared horseradish, or to taste
• 1 teaspoon lemon juice
• salt to taste
• 1 pinch paprika
• 1 pinch garlic salt
• 1/4 teaspoon dried minced onion

DIRECTIONS

1. In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

Basic Cheese Fondue

Ingredients
1 cup milk
1-1/2 tsp Worcestershire sauce
1 tsp ground dry mustard
1/2 clove garlic, peeled and crushed
1 tbs and 1 1/2 tsp all purpose flour
3 cups shredded Cheddar cheese

DIRECTIONS

In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Pumpkin Muffins

Pumpkin Muffins

Ingredients
2/3 cup nonfat dry milk
6 Tablespoons flour
1 teaspoon baking soda
(sugar substitute to equal 12 teaspoons sugar)
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1/2 cup grated carrots or zucchini
4 Tablespoons raisins

Directions
Combine sifted dry ingredients in separate bowl. Combine wet ingredients. Add dry ingredients to wet ingredients slowly. Bake at 350 degrees F. for 20 minutes

Sugar Free Blueberry Muffins

Sugar Free Blueberry Muffins

Ingredients
1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 Tablespoons no-sugar-added blueberry fruit spread

Directions
Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins.

Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Parmesan Chicken

* Love how fast and easy this is to make, add some pasta and veggies and you have a resturaunt worthy dinner. If you don't have eggs-which yes it does happen just use olive oil.


INGREDIENTS
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
DIRECTIONS
Cut chicken breast halfing the breast making thin slices of schicken. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Peanut Butter Popcorn

* Yummy snack to eat watching a movie, but be careful not to eat too much!!

INGREDIENTS

2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows

DIRECTIONS
Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Chocolate Cream Cheese Frosting

*Best frosting EVER

INGREDIENTS
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk

DIRECTIONS
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Portobello Penne Pasta Casserole

*Surprisingly good- we used a little less soy sauce.


INGREDIENTS
1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup soy sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown

Spicy Chicken Soup

Spicy Chicken Soup

INGREDIENTS

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

THIS MAKES A LOT OF SOUP SO HALF IT IF IT IS FOR ABOUT 4 PEOPLE. I halved the recipe but did not have any canned tomatoes so i used about 5 fresh tomatoes, it was AMAZING. Patrick and I loved this. if you want it more like salsa tasting, leave out the chili powder. i only added one tbs of it. so it was not too chili-like! We loved it!!!

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups of the broth you set aside. Simmer 30 minutes

Lasagna

* Love Home made Lasagna, make extra and pack it as lunch, it stays good for a week or two, and gets better as the juices mix together!

Lasagna

1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste( or tomato sause Prego)
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles (or as many as you think you will need for layering)
1 pound shredded mozzarella cheese





DIRECTIONS

In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent.

Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar.
Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour. (or if ou are in a hurry you really dont need to simmer if you use Prego sauce)

While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.


Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).

Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish.
Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce.
Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture.


Top with remaining 3 noodles and remaining sauce. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.