OATMEAL CHOCOLATE CHIP MUFFINS
source: http://www.cooks.com/rec/view/0,194,155170-224193,00.html
January 26, 2010
1 1/2 c. white flour
1 c. oatmeal (do not use quick or instant)
1/2 c. brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 c. butter
1 c. milk
1 egg
2/3 c. coconut
1 c. chocolate chips
Heat oven to 425 degrees. Butter muffin cups. In a bowl combine all dry ingredients including coconut. Melt butter. Off heat, stir in milk and egg. Stir butter mixture into dry ingredients, and then add chocolate chips.
Bake 15 to 20 minutes let stand 5 minutes before removing from tin. Makes 12 muffins.
Ian is 8 months old today!
Thursday, February 10, 2011
Sunday, February 6, 2011
Superbowl Dip (or PMS dip...there really isn't a need to label it!)
Hamburger Dip
24 unwrapped slices of Kraft cheese (do not worry, no cows were involved in the making of this recipe!) ;)
1 lb. hamburger, browned and drained
1 can Rotel tomatoes
Melt together in a crock pot on low until gooey and yummy. Serve with corn chips. Or skip the chips and grab a spoon. Share, if you are nice. :)
This is from Pam McNutt. I loved sleep over nights at their house while growing up. Her kitchen always had yummy treats for us to share.
24 unwrapped slices of Kraft cheese (do not worry, no cows were involved in the making of this recipe!) ;)
1 lb. hamburger, browned and drained
1 can Rotel tomatoes
Melt together in a crock pot on low until gooey and yummy. Serve with corn chips. Or skip the chips and grab a spoon. Share, if you are nice. :)
This is from Pam McNutt. I loved sleep over nights at their house while growing up. Her kitchen always had yummy treats for us to share.
Wednesday, February 2, 2011
Baked Spaghetti
Oven Spaghetti
From Now You’re Cooking! By my Middle School Home Ec teacher, Connie Uker
Bethany Lawson
March 20, 2007
8oz. Pkg. thin spaghetti 1/2 lb. fresh sliced mushrooms
1 lb. Lean ground beef 8 oz. lite cream cheese
1 tsp salt 1/4 cup sour cream
Dash pepper 8 oz. Cottage cheese
26 oz. Jar of spaghetti sauce (optional ingredients: 1/4 c. green onions, green pepper)
Preheat oven to 350 degrees. Cook and drain spaghetti according to package directions. Brown beef. Stir in salt, pepper, spaghetti sauce, and mushrooms. Remove from heat. In small separate bowl, stir cream cheese, cottage cheese, sour cream, onion, and green pepper together. Spray a 2 1/2 quart casserole dish. Place half of the cooked spaghetti in the bottom of dish. Spread cheese layer over spaghetti. Place other half of spaghetti on top of cheese layer. Finish with tomato-meat sauce layer. Can be refrigerated at this point to be baked later. If so, remove from refrigerator 30 minutes before baking. Bake for 45 minutes, uncovered. Serves 6-8. (Also freezes well).
Enjoy! Love, Beth
From Now You’re Cooking! By my Middle School Home Ec teacher, Connie Uker
Bethany Lawson
March 20, 2007
8oz. Pkg. thin spaghetti 1/2 lb. fresh sliced mushrooms
1 lb. Lean ground beef 8 oz. lite cream cheese
1 tsp salt 1/4 cup sour cream
Dash pepper 8 oz. Cottage cheese
26 oz. Jar of spaghetti sauce (optional ingredients: 1/4 c. green onions, green pepper)
Preheat oven to 350 degrees. Cook and drain spaghetti according to package directions. Brown beef. Stir in salt, pepper, spaghetti sauce, and mushrooms. Remove from heat. In small separate bowl, stir cream cheese, cottage cheese, sour cream, onion, and green pepper together. Spray a 2 1/2 quart casserole dish. Place half of the cooked spaghetti in the bottom of dish. Spread cheese layer over spaghetti. Place other half of spaghetti on top of cheese layer. Finish with tomato-meat sauce layer. Can be refrigerated at this point to be baked later. If so, remove from refrigerator 30 minutes before baking. Bake for 45 minutes, uncovered. Serves 6-8. (Also freezes well).
Enjoy! Love, Beth
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