1 Cup Softened Butter or Margarine 1 Cup Packed Brown Sugar 1/2 Cup White Sugar 2 Eggs 1 Tsp Vanilla 1 1/2 - 1 3/4 Cup Flour (use wheat flour to increase nutritional value) 1 Tsp Baking Soda 1 Tsp Cinnamon 1/2 Tsp Salt 3 Cups Uncooked Oatmeal 2 Cups Chocolate Chips 3/4 Cup Coconut 3/4 - 1 Cup Walnuts/Pecans
1 1/2 tbs all-purpose flour 1/2 tsp salt 1/2 tsp freshly ground pepper 3/4 lb chicken breast, cut into 1-inch pieces 2 tsp canola oil 1 ripe pear, peeled, cored & chopped 3 scallions, sliced 3/4 cup pear nectar (or apple cider) 1/4 cup dried cranberries 2 tsp course-grain mustard
Combine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.
1 Cup Elbow Macaroni 1 lb Ground Turkey 1/2 Cup Chopped Onion 1/2 Cup Chopped Green Bell Pepper 2 Tbl Chili Powder 1 Tsp Ground Cumin 1/2 Tsp Salt 1 (14 1/2-Ounce) Can Diced Tomato (with juice) 1 (8-ounce) Can Tomato Sauce 1 (4 1/2-ounce) Can Chopped Mild Green Chili's 1/2 Cup Water 1 Cup Reduced-Fat Cheddar Cheese
Cook macaroni according to directions. Spray a large skillet with non-stick cooking spray and place over medium to high heat. Brown turkey about 8 minutes. Stir in onion, bell pepper, chili powder, cumin & salt. Cook until onion is softened, about 3 minutes. Add tomatoes, tomato sauce, chili's & water. Bring to a boil. Reduce heat & simmer, stirring occasionally, about 10 minutes. Add macaroni & cheese, stirring to combine.
10 cups popped popcorn 1/2 cup butter 3/4 cup sugar (or less) 1 (3-ounce) package fruit flavored gelatin mix (do not use sugar-free) 1 tbl corn syrup 2 tbls water
Preheat oven 300 degrees. Spray 1/2 pan cookiesheet with non-stick spray. In a medium sauce pan over medium heat combine butter, sugar, gelatin, corn syrup & water. Heat the mixture until a small amount of syrup dropped into cold water forms a rigid ball - or reaches 250-265 degrees. Pour syrup over popcorn into a large bowl sprayed with non-stick spray. Stir until well coated. Pour popcorn evenly on a cookie sheet & bake 5 minutes; stir, then bake 5 more minutes. Let cool completely.
1/2 package refrigerated sugar cookie dough 1/4 cup flour 2 tbl grated lemon peel 1 1/2 tsp chopped fresh rosemary 1/2 cup coarsely chopped pine nuts
In a medium bowl, combine dough, flour, lemon & rosemary until well blended. Shape into small ovals and roll into chopped pine nuts. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.
Can be stored up to 1 week in an airtight container, or frozen for 6 months.
1 cup room temperature butter or butter flavored shortening 3/4 cup white sugar 3/4 cup brown sugar 1 1/2 tsp vanilla 2 eggs 1 tsp salt 1 tsp baking soda 2 3/4 cups flour 2 cups chocolate chips
Preheat oven to 340 degrees. Mix flour, salt & baking soda into a medium bowl. In a separate mixing bowl, cream together butter and sugars on medium to high speed until well blended (about 5 minutes). Gradually add eggs and vanilla. Reduce to low speed and gradually add flour mixture. Stir in chocolate chips. Bake on ungreased cookie sheet 8-10 minutes.
