Free Recipes ~~Chex® Muddy Buddies®~~
This was submitted by Linda [EMAIL PROTECTED] on Rhondas_Recipe_Exchange (group is closed) ~ Chex® Muddy Buddies® Buddy up to a crunchy Chex® snack with all-time favorite chocolate and peanut butter flavors! Prep Time:15 min Start to Finish:15 min Makes:18 servings (1/2 cup each) Recipe Tips Variation Peanut butter purists will enjoy this favorite snack when peanut butter chips are used instead of the chocolate chips. 9 cups Chex® cereal (any variety) 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Stove-Top Directions: Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. High Altitude (3500-6500 ft) No Changes. © 2007 and ®/ General Mills ~ Rhonda G in Missouri .
Free Recipes Red Hot Fusilli
This was posted by Nancy [EMAIL PROTECTED] on Rhonda_Recipe_Exchange (group is closed) ~ Red Hot Fusilli Serves: 4 Serving Size: 1-cup This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil. INGREDIENTS 1 tablespoon olive oil 2 cloves garlic, minced 1/4 cup freshly minced parsley 4 cups ripe tomatoes, chopped 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil 1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano 1/4 teaspoon salt ground red pepper or cayenne pepper to taste 8 oz. uncooked fusilli pasta (4 cups cooked) 1/2 lb. cooked (or ¾ lb. raw) chicken breasts, diced into 1/2-inch pieces (optional) DIRECTIONS 1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain. 4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. ~ Rhonda G in Missouri .
Free Recipes Cranberry Hoisin Dipping Sauce
Cranberry Hoisin Dipping Sauce 1 16-ounce can Ocean Spray® Jellied Cranberry Sauce 2 tablespoons hoisin sauce 1 1/2 tablespoons apricot preserves, heated 1 whole green onion, white and green parts, sliced Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth. Add hoisin sauce, apricot preserves and green onion. Serve as a dipping sauce for meat, poultry or shrimp. Makes 1 1/2 cups. http://groups.yahoo.com/group/SaucesGravies-nMarinades/ Sauces, gravies, marinades and flavored vinegars
Free Recipes Lasagna
From the Cooking for 1 or 2 website... ~ Lasagna 3 ounces lasagna noodles dash of oregano 1 - 8 ounce can or 1 cup of spaghetti sauce with meat 1/2 cup cottage cheese 3 ounces sliced mozzarella cheese dash of salt dash of pepper Cook noodles according to package directions. Mix in small bowl, oregano, salt and pepper with spaghetti sauce. Alternate layers of noodles, cottage cheese, mozzarella cheese and sauce in small baking pan. Bake at 375* for 30 minutes. Let stand for 10 minutes before serving. ~~ Rhonda G in Missouri .
Free Recipes Grown Up Mac and Cheese
From the Food Network website... ~ See this recipe on air Monday Jan. 28 at 12:00 PM ET/PT. Show: Barefoot Contessa Episode: Home Comforts Difficulty: Easy Prep Time: 10 minutes Cook Time: 1 hour Yield: 2 servings 4 ounces thick-sliced bacon Vegetable oil Kosher salt 2 cups elbow macaroni or cavatappi 1 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 ounces Gruyere cheese, grated 3 ounces extra-sharp Cheddar, grated 2 ounces blue cheese, such as Roquefort, crumbled 1/4 teaspoon freshly ground black pepper Pinch nutmeg 2 slices white sandwich bread, crusts removed 2 tablespoons freshly chopped basil leaves Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes ~~Spicy Macaroni Cheese Croquettes~~
This was posted by Linda [EMAIL PROTECTED] on Rhondas_Recipe_Exchange (group is closed) ~ Spicy Macaroni Cheese Croquettes From: http://kraft. com 1 pkg. (14 oz.) KRAFT Deluxe Macaroni Cheese Dinner 1 cup KRAFT Shredded Cheddar Cheese 3 eggs, divided 1/4 cup flour 1/2 tsp. ground red pepper (cayenne) 1/2 cup water 1-1/4 cups dry bread crumbs 1/2 cup Peanut Oil, for frying PREPARE Dinner as directed on package. Add shredded cheese, 1 of the eggs, the flour and pepper; mix well. Let stand 5 min. BEAT remaining 2 eggs with the water. Pour bread crumbs into shallow bowl. Shape Dinner mixture into 30 (1-1/2-inch) balls. Roll balls in crumbs; dip in egg, then roll in crumbs again. HEAT oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from oil with slotted spoon; drain on paper towels. Serve warm. Makes: 10 servings, about 3 croquettes each Size It Up: Savor the flavor of these spicy croquettes and remember to keep tabs on portions. Note Add more or less ground red pepper according to your family's taste preference. Nutrition (per serving) Calories 290 Total fat 11g Saturated fat 5g Cholesterol 80mg Sodium 550mg Carbohydrate 30g Dietary fiber 1g Sugars 2g Protein 11g ~ Rhonda G in Missouri .
Free Recipes Glorified Rice
From the Cooking for 1 or 2 website... ~ Glorified Rice 1/2 cup cold, cooked white rice 1/4 cup granulated sugar 3/4 cup crushed pineapple, drained 1/4 tsp. vanilla extract 1/2 cup whipping cream, whipped 4 marshmallows, cut up Mix all ingredients. Chill thoroughly before serving. Serves 2 ~~ Rhonda G in Missouri .
Free Recipes Slow Cooker Lasagna
This was submitted by Tracy Mengel [EMAIL PROTECTED] on Rhondas_Recipe_Exchange (group is closed) ~ From the Betty Crocker Site. Slow Cooker Lasagna Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles! Prep Time:25 min Start to Finish:6 hr 35 min Makes:8 servings 1 pound bulk Italian sausage 1 medium onion, chopped (1/2 cup) 3 cans (15 ounces each) Italian-style tomato sauce 2 teaspoons dried basil leaves 1/2 teaspoon salt 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 15 uncooked lasagna noodles Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Tracy Lynn Mengel AkA Silver Unicorn ~ Rhonda G in Missouri .
Free Recipes Tex-Mex Pepper Steak
Posted by: ayersman [EMAIL PROTECTED] hogbrailns on A Recipe Weekend (group is closed) Sun Mar 16, 2008 2:15 pm (PDT) Tex-Mex Pepper Steak 9 Points per serving 2 regular-size bags boil-in-bag rice 3/4 pound flank steak 2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon salad dressing base cooking spray 1 16-oz pkg frozen pepper stir-fry 1 14-oz can Mexican style tomatoes -- undrained Prepare rice according to package directions, omitting salt and fat, to make 4 cups of rice. While rice cooks, slice steak in half lengthwise; slice each half diagonally across grain into 1/4 inch-thick slices. Combine chili powder, cumin, and salt in a zip-top plastic bag; add meat. Seal bag, and shake until meat is well coated. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat; stir-fry 4 minutes or until browned. Remove meat from skillet, and set aside; wipe drippings from skillet with a paper towel. Coat skillet with cooking spray; place over medium heat until hot. Add pepper stir-fry; stir-fry 2 minutes or just until tender. Add tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return meat to skillet; cook until thoroughly heated. Remove skillet from heat. Place 1 cup rice on each of 4 plates; top evenly with meat mixture. Servings: 4 ~ Rhonda G in Missouri
Free Recipes Pumpkin Raisin Muffins
Pumpkin Raisin Muffins 1 cup Fresh or Canned Pumpkin 3 1/2 cups Flour 1 cup Sugar 2 Eggs 1 1/4 cup 2% Milk 1/4 cup Soft Butter or margarine 1 cup Raisins 4 teaspoons Baking Powder 1/2 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1/2 teaspoon Salt Preheat oven to 400 degrees. Put muffin cups into muffin tins or grease the tins. Cream butter(or margarine) and sugar until fluffy. Beat in pumpkin and eggs. Dredge raisins in 1/2 cup of flour. Sift remaining flour and spices together. Pour milk into a mixing bowl. Mix in dry ingredients by hand until just mixed. Stir in raisins. Spoon mix into paper cups in muffin tin. Bake at 400 degrees for 20 - 25 minutes. Serve pumpkin raisin muffins warm or cool. Spread on butter or margarine, if desired. http://groups.yahoo.com/group/breakfast-n-brunch/ Is breakfast your favorite meal?
Free Recipes Spicy Cranberry Chicken Drummettes
Spicy Cranberry Chicken Drummettes 1/2 cup Ocean Spray® Jellied Cranberry Sauce 2 tablespoons hot pepper sauce 1 tablespoon chili sauce 1/2 teaspoon salt 20 chicken drummettes, about 2 pounds Combine all ingredients, except drummettes, in large resealable plastic bag; mix well. Add drummettes. Seal; turn bag to coat chicken. Refrigerate at least 1 hour or overnight. Preheat oven to 400°F. Pour chicken and marinade in ungreased 13 x 9-inch baking dish. Bake 40 minutes or until chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving dish; discard any remaining marinade. Makes 10 servings. Per Serving: Cal. 121.01 (6% DV), Fat Cal. 46.8, Pro. 11.8g (24% DV), Carb. 5.4g (2% DV), Fat 5.2g (8% DV), Chol. 49.1mg (16% DV), Sod. 197.2mg (8% DV), Vit. A 17.8RE (2% DV), Vit C 1.5mg (3% DV), Vit. E 0.6mg (3% DV), Calcium 6.8mg (1% DV), Iron 0.6mg (3% DV), Folate 3.3Ug (1% DV), Zinc 1.2mg (8% DV), Pot. 106.6 mg (3% DV), Dietary Exchange: Fruit 0.5, Meat 2.0 http://groups.yahoo.com/group/tamaras_recipe_haven/ For lots of wonderful recipes!
Free Recipes wild mushroom risotto
From the Epicurious website... ~ wild mushroom risotto Bon Appétit | December 1999 Vilma Rozansky, Los Angeles, CA Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms, say Vilma Rozansky of Los Angeles, California. I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e. Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available. Servings: 6 First-Course or 4 Main-Course Servings.6 First-Course Or4 Main-Course Servings Ingredients 3 14 1/2-ounce cans vegetable broth 3 tablespoons butter 3 tablespoons olive oil 2 shallots, chopped 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced 1 cup arborio rice* or medium-grain rice 1/2 cup dry Sherry 1/2 cup freshly grated Parmesan cheese (about 2 ounces) 3/4 teaspoon chopped fresh thyme Directions Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm. *Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Chicken Pasta Salad
From the Recipe Trove website... ~ Chicken Pasta Salad 2 boneless chicken breasts 3/4 cup steak sauce 1 (12 ounce) package fussili or bowtie pasta 2 chicken bouillon cubes 1 medium Vidalia onion, diced 2 avocados, peeled and diced 1 cup halved cherry tomatoes 1 cup blue cheese or ranch salad dressing Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bite－size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled. Stir in additional salad dressing when ready to serve, if desired. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Ginger Garlic Linguine
From the Taste of Home website... ~ Ginger Garlic Linguine SERVINGS: 6 CATEGORY: Main Dish METHOD: TIME: Prep/Total Time: 25 min. Ingredients: * 12 ounces uncooked linguine * 1/2 cup butter * 4 green onions, finely chopped * 2 tablespoons minced fresh gingerroot * 2 teaspoons minced garlic * 1 teaspoon dried basil * 1/4 teaspoon cayenne pepper * 1/4 cup grated Parmesan cheese Directions: Cook linguine according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the onions, ginger, garlic, basil and cayenne. Cook and stir over medium heat for 3-4 minutes or until onions are tender. Drain the linguine; add to skillet and toss to coat. Sprinkle with the Parmesan cheese. Yield: 6 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Crispy Caramel Pumpkins
Posted by: [EMAIL PROTECTED] [EMAIL PROTECTED] mommyofmanykids75 on Cooking 4 All Women Sun Oct 12, 2008 4:40 pm (PDT) Crispy Caramel Pumpkins 6 c crispy rice cereal 14 ozs caramel candy 1 tsp pumpkin pie spice 1/4 c skim milk 1/4 c orange decorating icing 8 pcs gumdrops, green, small 1. Pour cereal in a mixing bowl and set aside. 2. Combine caramel, milk, and pumpkin pie spice in a saucepan over low heat. Stir until smooth. 3. Pour caramel mixture over cereal in bowl, tossing to coat all sides. 4. Chill for ten minutes, or until easy to handle. 5. Place a piece of wax paper on countertop. 6. With wet hands, form cereal mixture into three-inch balls. Place balls on wax paper.. 7. Place gumdrop on top of each to form stem. 8. Pipe icing around side of balls to resemble a pumpkin and carefully smooth icing. Makes 8 servings; Cal 351, Fat 6g, ~ Rhonda G in Missouri
Free Recipes FIERY FETTUCCINE
This was posted by Mischief [EMAIL PROTECTED] on Rhondas_Recipe_Exchange (group is closed) ~ FROM BETTYCROCKER. COM Fiery Fettuccine Here's a fettuccine you've never seen before. It's super easy to make, relying on already-cooked sausage and a jar of roasted red bell peppers for fantastic flavor. Prep Time:10 min Start to Finish:25 min Makes:4 servings 8 ounces uncooked fettuccine 1 cup whipping (heavy) cream 1 teaspoon Creole or Cajun seasoning 1 jar (7 ounces) roasted red bell peppers, drained 1/2 pound fully cooked smoked sausage, cut in 1/4-inch slices 2 medium green onions, sliced (1/4 cup) 1. Cook and drain fettuccine as directed on package. 2. While fettuccine is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth. 3. Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil. 4. Serve sausage mixture over fettuccine. Sprinkle with onions. ~ Rhonda G in Missouri .
Free Recipes ~~Cheesy Spanish Rice ~~(ToH)
Cheesy Spanish Rice From Country Woman This hearty rice can accompany chicken or beef-or stand alone as a tasty meatless entree. It's quick, easy and delicious, notes Ann Wagenecht of Prophetstown, Illinois. INGREDIENTS 1/2 pound ground beef 1 large green pepper, diced 1/2 cup chopped onion 1 garlic clove, minced 2 cups cooked white rice 1 can (10-3/4 ounces) condensed tomato soup, undiluted 4 ounces process cheese (Velveeta), cubed 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper SERVINGS 2 CATEGORY Side Dish METHOD Baked PREP 20 min. COOK 30 min. TOTAL 50 min. DIRECTIONS In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes. Yield: 2 servings. ~ Rhonda G in Missouri
Free Recipes ~~Crispy-Top Macaroni and Cheese for Two~~
Crispy-Top Macaroni and Cheese for Two Prep Time: 10 min ; Start to Finish: 35 min Makes: 2 servings A deli favorite is fixed up with sun-dried tomatoes and chives. Delicious! 1 lb. purchased macaroni and cheese (from deli) 1/4 cup real bacon pieces 1/4 cup sliced marinated sun-dried tomatoes 3 tablespoons Progresso® Italian Style Bread Crumbs 1 tablespoon chopped fresh chives 1 tablespoon margarine or butter, melted 1 . Heat oven to 375ºF. Spray two 12-oz. individual ovenproof casseroles or ramekins with nonstick cooking spray. In medium bowl, combine macaroni and cheese, bacon and tomatoes; stir gently to mix. Spoon evenly into sprayed casseroles. 2 . In small bowl, combine bread crumbs, chives and margarine; mix well. Sprinkle over each casserole. 3 . Bake at 375ºF. for 20 to 25 minutes or until topping is golden brown. ~ Rhonda G in Missouri
Free Recipes Ham Dijon Pasta
From the Pillsbury website... ~ Ham Dijon Pasta Prep Time: 25 min Makes: 3 (1 2/3-cup) servings Tie up supper in less than 30 minutes and only five ingredients. 8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle) 6 oz. lean cooked ham, cut into 1x1/4x1/4-inch strips (1 1/2 cups) 1/4 cup whipping cream 1 tablespoon Dijon mustard 2 tablespoons sliced green onions 1 . Cook pasta to desired doneness as directed on package, adding ham during last minute of cooking time. Drain; place in serving bowl. 2 . Meanwhile, in small bowl, combine whipping cream and mustard; blend well. Add cream mixture and onions to cooked pasta and ham; toss gently to coat. ~~ Rhonda G in Missouri .
Free Recipes Citrus Harvest Muffins
Citrus Harvest Muffins 1 cup sugar 1/4 cup butter or margarine 2 eggs 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup Ocean Spray® Ruby Tangerine Grapefruit Juice Drink 2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped Preheat oven to 350ºF. Grease muffin tins. Using an electric mixer, beat sugar and butter together in a medium mixing bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice drink to the butter mixture. Stir in cranberries. Spoon into muffin cups, filling 3/4 full with batter. Bake 20 minutes or until golden brown. Makes 12 muffins. Per Serving: Cal. 180 (9% DV), Fat Cal. 40.1, Pro. 2.7 g (5% DV), Carb. 32.4 g (11% DV), Fat 4.5 g (7% DV), Chol. 28 mg (9% DV), Sod. 208 mg (9% DV), Vit. A 31.6 RE (3% DV), Vit C 4 mg (6% DV), Vit. E 0.2 mg (1% DV), Calcium 74 mg (7% DV), Iron 1.2 mg (7% DV), Folate 40 Ug (10% DV), Zinc 0.2 mg (1% DV), Pot. 36 mg (1% DV), Dietary Exchange: Starch: 2 Fat 1 http://groups.yahoo.com/group/breakfast-n-brunch/ Is breakfast your favorite meal?
Free Recipes Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies 1 cup Canned Pumpkin 1 cup Sugar 1 3/4 cups Rolled Oats 1 Egg (beaten) 1 1/2 cups Flour 3/4 cup Shortening 1 cup Raisins or Chopped Nuts 1 /2 teaspoon Baking Soda 1/4 teaspoons Nutmeg 3/4 teaspoon Cinnamon 1 teaspoon Salt Preheat oven to 400 degrees. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add and mix shortening. Stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins(or nuts). Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake fifteen minutes or until done. About 5 dozen. http://groups.yahoo.com/group/Cookie_Recipes/ Do you love cookies? Nothing but cookies!
