Ingredients
1/2 pound fresh asparagus
1 (8 ounce) package egg noodles
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup butter
1-1/2 teaspoons lemon juice
1/2 pound medium shrimp - peeled and deveined
1/2 pound fresh mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Oreo Biscotti
Labels:
cookies
INGREDIENTS
1 cup sugar
1/3 cup butter, melted
3/4 cup sugar
3 eggs
2 tsp. vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
16 Oreo cookies, coarsely chopped (approx 2 cups)
2 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.
Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Drizzle chocolate over biscotti. Let stand until set. Store in tightly covered container at room temperature.
1 cup sugar
1/3 cup butter, melted
3/4 cup sugar
3 eggs
2 tsp. vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
16 Oreo cookies, coarsely chopped (approx 2 cups)
2 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.
Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Drizzle chocolate over biscotti. Let stand until set. Store in tightly covered container at room temperature.
White Chocolate-Cranberry Biscotti
Labels:
cookies
Makes 2 dozen
INGREDIENTS
2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
INGREDIENTS
2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
Cranberry-Pistachio Biscotti
Labels:
cookies
Ingredients
1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp orange zest
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup dried cranberries
1 1/2 cups unsalted pistachio nuts (or slivered almonds)
Directions
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, and zest; then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with clean kitchen towels and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
Cut logs on diagonal into 3/4 inch thick slices. (lean into biscotti with a large knife, do not saw, to get nice even pieces.) Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Green
Delicious Dishes
Crazy Sweet Tuesday
Cast Party Wednesday
Ginger Spice Biscotti
Labels:
cookies
INGREDIENTS
1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants
DIRECTIONS
Line a baking sheet with parchment paper & preheat to 325 degrees F
In medium bowl, mix dry ingredients and set aside.
Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.
Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.
Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.
1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants
DIRECTIONS
Line a baking sheet with parchment paper & preheat to 325 degrees F
In medium bowl, mix dry ingredients and set aside.
Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.
Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.
Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.
Monster Cookies
Labels:
cookies
INGREDIENTS
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 jar (12 oz) creamy peanut butter
1/2 cup butter, softened
1/2 cup Smarties/M&Ms
1/2 cup chocolate chips
1/4 cup raisins or nuts (optional)
2 tsp baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
DIRECTIONS
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, beat the eggs and sugars. Add the salt, vanilla, peanut butter, and butter. Mix well.
Stir in the chocolate candies, chocolate chips, raisins/nuts, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
This recipe is also linked to...
Crazy Sweet Tuesday
This Week's Cravings: After-School Snacks
This Week's Cravings: Eat with Your Kids Day
Maple Pecan Oatmeal Cookies
Labels:
cookies
INGREDIENTS
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup maple syrup
1 egg
1/2 tsp cinnamon
1/4 tsp salt
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup quick cooking oats
1/2 cup chopped pecans
24 pecan halves (optional)
DIRECTIONS
Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, spices, baking soda, baking powder and salt.
In a large bowl, beat the butter with the brown sugar until light and fluffy. Add in the maple syrup and egg and beat until well mixed. (This will create a slightly soupy mixture).
Slowly beat in the dry-ingredient mixture until just blended, then stir in the nuts.
Drop by tablespoon onto the prepared baking sheets, leaving about 1″ of space between rounds. Top with pecan halves if using.
Bake for about 9-12 minutes, until golden. Cool 10 minutes on baking sheets and transfer to wire racks to cool completely.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday
Chunky Oatmeal Cookies
Labels:
cookies
INGREDIENTS
1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup chopped pecans
1 cup chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
Mix in the quick oats, pecans and chocolate chips.
Drop by heaping spoonfuls onto ungreased baking sheets. Makes about 3 1/2 dozen cookies.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This recipe is also linked to...
This Week's Cravings: After-School Snacks
Delicious Dishes
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Tooth Friday
Sweets for a Saturday
Oatmeal Cookies
Labels:
cookies
INGREDIENTS
1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups quick cooking oats
1 cup chopped walnuts
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended.
Drop by heaping spoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Makes about 3 1/2 dozen cookies.
Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups quick cooking oats
1 cup chopped walnuts
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended.
Drop by heaping spoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Makes about 3 1/2 dozen cookies.
Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Oatmeal Raisin Cookies
Labels:
cookies
INGREDIENTS
1 1/4 cups butter, softened
3/4 cups brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 cups quick cooking oats
1 cup raisins
DIRECTIONS
Preheat oven to 375 degrees.
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats and raisins until just blended.
Drop by heaping spoonfuls onto ungreased cookie sheets. Makes about 3 dozen cookies.
Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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