Recipes of Friends

Sausage Balls

noreply@blogger.com (Happy Four) — Wed, 02 Dec 2009 20:16:00 +0000

Ingredients:
1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese

*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe

Instructions:
Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.

If you desire to freeze to use later you can roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.

Submitted by: Caroline G.
Source: www.onceamonthmom.com

"These are easy and tasty. A great make ahead item for a Christmas party appetizer or to serve guests. I made a batch this afternoon and baked some and placed the rest uncooked in the freezer for Christmas".

Chocolate Peanut Butter Mallow Bars

noreply@blogger.com (Happy Four) — Thu, 09 Jul 2009 18:52:00 +0000

Ingredients:

1 package (2 layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup cold milk, divided
3/4 cup creamy peanut butter
1 jar (7 ounces) Marshmallow Creme
1/2 cup of peanuts
6 squares of Baker's semi-sweet chocolate, coarsely chopped

Instructions:

Preheat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup of milk until blended; press two-thirds on the bottom of a 13 x 9 inch pan. Bake for 12 to 14 minutes or until the center is almost set; cool 3 minutes.

Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow cream and the remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

Bake additional 18 minutes or just until center is set. Cool before cutting into bars.

Submitted by: Caroline G.
"These are a hit with the teachers and my hubby. I like to make them with reduced fat peanut butter and skim milk. I cut in individual pieces and place tightly wrapped in the freezer. They freeze well for up to a full month."

Source: Kraft

Strawberry Muffins

noreply@blogger.com (Happy Four) — Thu, 09 Jul 2009 17:37:00 +0000

Ingredients:
1/2 cup softened butter
3/4 cup sugar
1 egg
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
Topping: 2 teaspoons sugar and 1/2 teaspoon cinnamon

Instructions:
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder and salt in a small bowl. Add the flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the chopped strawberries.
Spoon batter in muffin pans.
Sprinkle the topping over the muffins.

Bake at 400 degrees for 20-25 minutes and enjoy one dozen muffins.

Submitted by: Caroline G.
"It is a great time of year for purchasing fresh strawberries. This recipe is delicious and if you don't need the full dozen you can place some in the freezer to enjoy later!"

Jello Jigglers

noreply@blogger.com (Happy Four) — Mon, 06 Jul 2009 20:32:00 +0000

Ingredients:

3 packages of jello

4 packages unflavored jello

4 cups of boiling water

Instructions:

Mix all of the above together in a bowl and pour in a 9 x 13 pan. Place in the refrigerator until firm (approximately 3 hours). Then cut in squares or use cookie cutters for fun shapes.

Submitted by: Caroline G.

"I use sugar free jello. These are easy to prepare, festive and delicious"

Source: Donna G. on http://whatsfordin-din.blogspot.com/

Fruit-filled Coffee Cake

noreply@blogger.com (Happy Four) — Tue, 24 Mar 2009 17:55:00 +0000

Ingredients:

1 package (2 layer size) white or yellow cake mix
1 teaspoon ground cinnamon
1 cup of sour cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling

Topping ingredients:

1 cup powdered sugar
1 1/2 tablespoons milk

Instructions:

Heat oven to 350 degrees
Beat first five ingredients until well blended
Pour into greased and floured 13 x 9 inch pan; top with spoonfuls of pie filling
Bake for 35 minutes or until toothpick inserted in center comes out clean
Cool for 10 minutes

Mix sugar and milk; drizzle over cake
Cool completely

Ideas: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Source: Kraft

Submitted by: Caroline G.

"This is easy and delicious. You can make it in a full 13 x 9 pan or two 8 x 8 square or round pans. It is nice to have with coffee, breakfast or dessert. This recipe would also freeze well so you can make one to enjoy now and freeze one, or better yet, give one to someone to enjoy and one for your own family".

KING ARTHUR BROWNIES

noreply@blogger.com (Happy Four) — Mon, 23 Feb 2009 01:24:00 +0000

Ingredients:

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour (you can use any brand)
2 cups chocolate chips (one bag)

Instructions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour
Submitted by: Caroline G.
"These are divine and I make them to give as gifts, and potluck meetings. Tomorrow evening they will be with me when I attend Bible Study as our group is bringing the snacks which in turn reminded me to upload the recipe. If you make these you won't be disappointed".

SIMPLY SENSATIONAL TRUFFLES

noreply@blogger.com (Happy Four) — Thu, 18 Dec 2008 01:28:00 +0000

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

SLOW COOKER CRANBERRY ROAST

noreply@blogger.com (Happy Four) — Thu, 11 Dec 2008 12:42:00 +0000

Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Instructions:

Place onion soup mix in the bottom of a slow cooker/crock pot.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.
Serve with the roast.

Submitted by: Caroline G.
"This is such a great roast and so incredibly easy to make. It is great served with rice or pasta and a salad or veggies".

Source: http://www.allrecipes.com/

DEEP DISH APPLE CRANBERRY PIE

noreply@blogger.com (Happy Four) — Sun, 30 Nov 2008 19:36:00 +0000

Ingredients:

2 cups apples (peeled, cored and sliced)
2 cups frozen cranberries
2/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour
1 pie crust

Instructions:

Pour mixture into a pie crust

Crumb topping:

Mix together in another bowl
1/2 cup flour
1/2 cup granulated sugar
1/4 teaspoon cinnamon
With pastry cutter, cut/add into flour mixture 4 tablespoons of cold butter

Bake at 400 degrees in a preheated over for 30 minutes.

Remove from oven and add the crumb topping to top of pie. Reduce oven temperature to 375 degrees and bake for an additional 25-30 minutes.

All pie to rest for 10-15 minutes prior to serving. Excellent with cool whip or ice cream.

Source: Dinner by Design

Submitted by: Caroline G.

BROWNIE PIE

noreply@blogger.com (Happy Four) — Sat, 22 Nov 2008 17:24:00 +0000

Ingredients:

9 inch pie crust (uncooked)

1 cup of chocolate chips

1 package of brownie mix (15 ounces)

1/3 cup water

1 egg

1 ounce square of semisweet chocolate, melted (you could also melt one ounce of semisweet chocolate chips in lieu of the square)

Instructions:

Sprinkle chocolate chips over the bottom of pie crust lined pan.

Beat together the brownie mix, water, egg and melted chocolate in a medium bowl.

Pour over the chocolate chips in the pie pan.

Bake at 375 degrees for 35-40 minutes until the crust is golden brown and brownie top is shiny and appears done. Let cool for at least one hour before serving. Makes 8 servings.

Source: http://www.about.com/

Submitted by: Caroline G.

"This is a huge hit with my husband and boys. It is so easy and makes a nice decadent treat. Would be great served with cool whip or ice cream".

CHOCOLATE CHIP POUND CAKE

noreply@blogger.com (Happy Four) — Wed, 19 Nov 2008 16:51:00 +0000

Makes 2 loaf pans or 2 bundts or 1 of each. Keep one and gift someone with the other or place in the freezer

Ingredients:

1 Duncan Hines Classic Yellow cake mix
1 large chocolate instant pudding mix
8 oz. sour cream
3/4 cup veg. oil
4 eggs
1/2 cup white sugar
2/3 cup water
1 cup chocolate chips

Instructions:

Beat all ingredients together except for chocolate chips
Stir in chocolate chips.
Pour into greased & floured bundt cake pan.
Bake at 350 for 45mins.- 1 hour
Dust with powdered sugar

Submitted by: Sandy B.
Great for the holidays.

EXTRA EASY FUDGE

noreply@blogger.com (Happy Four) — Tue, 04 Nov 2008 17:58:00 +0000

INGREDIENTS:

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts

INSTRUCTIONS:

Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Submitted by: Caroline G.
"I don't add nuts to mine. It is such an easy recipe and great for quick gifts and parties".

Source: http://www.allrecipes.com/

5 ALARM CHILI

noreply@blogger.com (Happy Four) — Mon, 03 Nov 2008 21:06:00 +0000

INGREDIENTS:

1 pound lean ground beef, turkey, or chicken
1 onion chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
14 oz pinto beans, no salt added
28 oz diced tomatoes (no salt added)
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper

INSTRUCTIONS:

Brown ground beef with onion, pepper and garlic. Drain.
Added spices and beans. Stir together for 1 minute.
Add tomatoes and bring to boil. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Submitted by: Janet I.
"I usually add a couple tsp of diced jalepenos, but you can cut back on cayenne pepper if you don't want it as spicy".

OVERNIGHT COFFEE CAKE

noreply@blogger.com (Happy Four) — Wed, 22 Oct 2008 15:17:00 +0000

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

PORK CHOPS

noreply@blogger.com (Happy Four) — Tue, 21 Oct 2008 12:45:00 +0000

Ingredients:

1 can of apple pie filling
pork chops with or w/o bone
Stove top stuffing

Instructions:

1. Follow package for stuffing, set aside
2. In a baking dish (13x9) pour pie filling
3.Place pork chops on top
4. Place stuffing over chops
5. cover w/ foil and place in a 375 degree oven for 30 mins.
Remove foil and bake for additional 20 mins.

Submitted by: Sandy B.

"I made this last night for dinner and it was delicious. I used fresh sliced apples as the base in lieu of the apple pie filling and sprinkled brown sugar on top of the apple slices". Caroline G.

PUMPKIN BARS

noreply@blogger.com (Happy Four) — Wed, 15 Oct 2008 14:53:00 +0000

Ingredients:

1 cup whole wheat flour
¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cloves

2 eggs

1 cup pumpkin

1 stick butter, melted

Powdered sugar

Instructions:

Butter or spray your pan

Preheat oven to 350 degrees

In mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.

Melt butter in small pan.

In a small bowl, crack open eggs and beat ‘em up.

Stir melted butter, eggs and pumpkin into flour mixture.

Spread pumpkin batter evenly in pan.

Bake for 20-25 minutes or until a toothpick inserted in the middle of your bars comes out clean.

Sprinkle powdered sugar on the top of the bars.

Allow bars to cool before cutting.

Makes 24 bars.

Submitted by: Caroline G.

"I didn't have clove on hand so omitted that, used canned pumpkin and didn't add the salt as I used regular butter. This recipe is fabulous and so easy".

CROCK POT CAKE

noreply@blogger.com (Happy Four) — Thu, 25 Sep 2008 15:22:00 +0000

Ingredients:

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Instructions:

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Makes about 12 servings. Would be good when hosting a family for dinner.

Submitted by: Caroline G.

"This is so easy and you could reduce the fat by using applesauce in lieu of oil and reduced fat sour cream and Sugar Free pudding mix". A great warm treat on a cool night. Scoop out with an ice cream scooper and serve with ice cream on top."

Source: http://whatsfordin-din.blogspot.com/

FROZEN PEANUT BUTTER BARS

noreply@blogger.com (Happy Four) — Mon, 22 Sep 2008 11:45:00 +0000

Ingredients:

1 cup of butter of margarine

2 cups of creamy peanut butter

2 1/2 cups of graham cracker crumbs

1 3/4 cups of powdered sugar

2 cups semi-sweet or milk chocolate chips (one full bag)

1/3 cup of milk

Instructions:

In a large saucepan, melt butter and peanut butter together.
Mix well. Remove from heat.

Add crumbs and powdered sugar, mixing well.

Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars).

Chill.

When the peanut butter layer is firm, melt chocolate chips with milk over low heat.

Spread over chilled peanut butter mixture. Chill again.

Freezing Directions:
Cut into serving size pieces.

Wrap individually and freeze in large rigid containers or freezer ziptop bags.

Eat straight from the freezer or thaw slightly.

Submitted by: Caroline G.

I just made a batch of these last evening for my hubby. It had been a while and he loves them. They are so easy to make and last as a full batch for us makes 24-26 squares. You can use reduced fat peanut butter and I also use 2% milk. It is a great treat for him to have in his lunch and you just grab it from the freezer.

Source: www.30daygourmet.com

Comments from 30 day gourmet:
Hey, you peanut butter and chocolate lovers! It doesn’t get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!

EASY CHICKEN BAKE

noreply@blogger.com (Happy Four) — Fri, 19 Sep 2008 00:42:00 +0000

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

PIZZA PINWHEELS

noreply@blogger.com (Happy Four) — Wed, 10 Sep 2008 20:43:00 +0000

Ingredients:

1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can of pizza sauce or spaghetti sauce

Instructions:

Preheat oven to 375 degrees.

On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into four of more pieces.

Bake in the preheated oven until golden brown, about 12 minutes. Serve with warmed sauce for dipping.

Submitted by: Caroline G.

Source: http://www.allrecipes.com/

You can modify this with different cheeeses and can all do the prep work and regrigerate before slicing and baking. These are great for snacks after school, lunch for the kids or for a gathering of family and friends!

BANANA CHOCOLATE CHIP MUFFINS

noreply@blogger.com (Happy Four) — Mon, 18 Aug 2008 21:15:00 +0000

Banana Chocolate Chip Muffins

A low fat muffin that tastes great...

Ingredients:

3 medium very- ripe bananas

1 large egg

1/3 cup low fat buttermilk or milk

½ cup granulated sugar

½ cup brown sugar

1½ cups flour

1 tsp baking soda

1 tsp salt

2 Tbs chocolate chips

Instructions:

Preheat oven to 350°F. Lightly coat muffin tin with cooking spray.

In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.

In a separate bowl, whisk together flour, baking soda and salt. Slowly add to wet mixture and mix until combined. Stir in chocolate chips.

Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.

Servings: 12

Calories per muffin: 167.17

Submitted by: Caroline G.

Source: http://www.recipegirl.com/
This is by far the best site I have found for recipes. PLEASE CHECK IT OUT...the recipes are amazing!

PERFECT APPLE PIE

noreply@blogger.com (Happy Four) — Sun, 10 Aug 2008 14:37:00 +0000

PERFECT APPLE PIE

Ingredients:

Crust
1 box (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on the box.

Filling
6 cups thinly sliced, peeled apples (approx. 6 medium apples)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Instructions:

Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.

Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Serves 8
Freezable for up to 2 months

Submitted by: Caroline B.
Source: Pillsbury

Note: I like the Pillsbury crusts, but please use any brand or no name brand you prefer or make from scratch.

BUSTER BARS

noreply@blogger.com (Happy Four) — Mon, 04 Aug 2008 16:37:00 +0000

Ingredients:

1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip

Instructions:

Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.

Cut into squares and serve
Serves 15

Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.

Submitted by: Caroline G.
Source: http://www.recipegirl.com/

"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".

CROCK POT CHILI

noreply@blogger.com (Happy Four) — Thu, 31 Jul 2008 01:14:00 +0000

Ingredients:

1 package of McCormick Slow Cooker Chili Seasoning (or any other package of similiar type)

2 lbs. lean ground beef or turkey

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (16 ounces each) kidney beans, drained

1 can (15.5 ounces) tomato sauce

Instructions:

Brown the beef in a large skillet. Drain fat.

Place the cooked meat, seasoning, tomatoes, kidney beans and tomato sauce in your slow cooker. Stir until mixed well. Cover.

Cook on low for 8 hours or 4 hours on high.

Submitted by: Caroline G.

Source: McCormick Slow Cooker Chili Seasoning Package

"I actually half the recipe and cook it on low for only 4 hours. The little ones even like it and I serve it with a little grated cheese on top and white corn chips".

RAISIN FRUITY COOKIES

noreply@blogger.com (Happy Four) — Thu, 31 Jul 2008 01:03:00 +0000

Ingredients:

1/2 cup packed brown sugar
1/2 cup vegetable shortening

1/4 cup of marg. or butter

1 egg

1 teaspoon vanilla extract

1 cup of all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 1/2 cups of Fruit Loops Cereal (I use no name brand)

2/3 cup of raisins

Instructions:

Preheat over to 350 degrees.

Grease cookie sheet.

Beat sugar, shortening and marg/butter in a bowl until creamy.

Add egg and vanilla; beat well.

Combine flour, baking powder and cinnamon in separate bowl.

Add to margarine mixture; mix well.

Stir in cereal and raisins.

Drop by level tablespoons on prepared cookie sheet.

Bake 7-9 minutes or until lightly browned.

Let stand for 1 minute before removing to racks to cool.

Makes 3 1/2 dozen.

Nutrition information per cookie: 68 calories, 8g carbs, .5 grams protiein, 4g fat, 5mg cholesterol, 33 mg. sodium, 0g dietary fiber.

Submitted by: Caroline G.

Source: Southern Home Fruit Rings Cereal Box