Tuesday, March 29, 2011

Pumpkin Chocolate Chip Cookies

  • 1/2 cup shortening (I used oil)
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)
  • 1 cup chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
(From Allrecipes.com)

Saturday, March 12, 2011

Reeses Peanut Butter Egg Cookies


2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
3 Tablespoons corn syrup
2 large eggs plus 1 egg white
1 Tablespoon pure vanilla extract
3 1/2 Cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs, you can also use regular Reeses Peanut Butter Cups 
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy.  Beat in eggs and vanilla until well combined.
2.  In a large bowl, mix the flour, baking soda and salt.  Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs.  Mix only until just combined.  Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes until just turning golden around edges.  Let cookies cool for 5 minutes before transferring to a cooling rack.  Eat with tall glass of milk!!
4 dozen cookies

Thursday, March 10, 2011

Jami's Buffalo Chicken Lasagna


...- 12 Whole Wheat Lasagna Noodles, uncooked
- 1 lb. Skinless Chicken Breast (cubed)
- 3 Cups Hunt's 4 Cheese Spaghetti Sauce
- 1 Cup Texas Pete Buffalo Style Wing Sauce
- 1.5 Cups Water
- 15 oz. Nonfat Ricotta Cheese
- 1/2 Cup Egg Substitute
- 1/2 Cup Blue Cheese Crumbles (or 2% Pepperjack Cheese)


Preheat the oven to 350 degrees
Spray skillet with Non-Stick cooking spray
Cook chicken over medium high heat for 4 minutes or until almost done
Stir in sauces & water
In a small bowl, combine ricotta cheese and egg substitute
Spray a 9x13 pan with nonstick cooking spray
Spread 1 Cup of sauce in the bottom of pan
Arrange 4 noodles over the sauce
Spread more sauce then a layer of ricotta mixture
Add another layer of sauce and repeat the whole profess until you end with a layer of sauce.
Cover and bake 70 minutes
Uncover and place cheese on top, then back another 15 minutes uncovered
Let stand 10-15 minutes before serving

Brown Sugar Pork chops

1/2 cup brown sugar packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger

combine in sauce pan bring to a slight boil.
2 teaspoon corn starch
1/2 cup water

whisk into mixture. brush on 6 pork chops

grill as desired
bake 350 degrees for 20-30 minutes

(from AllRecipes)

Honey Garlic Chicken

4 chicken breasts
3/4 cup honey
3/4 cup soy sauce
3T ketchup
2 cloves crushed garlic
1teaspoon ground ginger
20 oz can pineapple tidbits
2 T cornstarch
1/4 cup water

mix honey, soy sauce, ketchup, garlic, ginger, juice from pineapple in bowl. pour over chicken in slow cooker. cover, cook 4 hours on high. stir in pineapple before serving. can thicken sauce with cornstarch and water to serve over chicken.

(From AllRecipes)