Oatmeal Butterscotch Bars

August 4th, 2006

1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 cups quick oats
1 2/3 cups (11 oz pkg.) Nestle Toll House Butterscotch flavored morsels

Preheat oven to 375F degrees.

Combine flour, baking soda, cinnamon, nutmeg and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture.

Stir in oats and morsels.

Grease 13×9-inch baking pan. Spread dough into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars.

Good with milk or fruit juice, for a good fall treat serve with hot apple cider.

Orange Cream Cheese Cookies

August 3rd, 2006

from Million Menus:

1 cup butter or margarine
1 cup soft brown sugar
6 tbsp cream cheese
1 egg, beaten lightly
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tbsp orange juice
1 tsp finely grated orange zest
raw brown sugar, to sprinkle

Preheat oven to 375F and grease 2-3 cookie sheets.

In a large mixing bowl, cream together butter, sugar, and cream cheese until light and fluffy. Mix in the egg and sift in the flour and baking soda. Add the orange juice and zest and mix well.

Drop about 30 rounded tablespoons on to the greased cookie sheets, making sure that they are well spaced. Sprinkle with raw brown sugar (Be careful not to get overload the cookie sheet, the brown sugar will crystalize and become bitter if stuck to the bottom of the cookies – neatness counts!)

Bake for 10 minutes or until cookies are light brown on the edges. Cool on wire rack before serving.

Suggested beverage: iced sweet tea.

Mexican Lasagna

August 2nd, 2006

from Southern Living magazine:

1 lb ground beef
1 (16 oz) can whole kernel corn, drained
1 (15 oz) can tomato sauce
1 cup picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
1 (24 oz) container low-fat small-curd cottage cheese
2 large eggs
1 tsp dried oregano
1/2 tsp garlic salt
12 (5 inch) corn tortillas
1 cup (4 oz) shredded cheddar cheese

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, set aside.

Stir together cottage cheese, eggs, oregano and garlic salt.

Arrange tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13×9 inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375F for 30 minutes or until thoroughly heated. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.

Serving suggestions: serve with a side of mexican rice and toppings such as sour cream, onions, peppers and blue corn tortilla chips.

from Baking: Easy-to-make Great Home Bakes

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 (1 stick) butter, softened
1/2 (1 stick) margarine, softened
1 egg
1/3 cup molasses
2 1/4 cups flour
2 tsps ground ginger
1/2 tsp grated nutmeg
1 tsp ground cinnamon
2 tsps baking soda
1/2 tsp salt

Preheat oven to 325 degrees F. Line 2-3 cookie sheets with wax paper and grease lightly (molasses burns easily!).

Beat 1/2 cup granulated sugar, brown sugar, butter and margarine until light and fluffy. Add the egg and beat to blend well. Add molasses.

Sift dry ingredients 3 times, then stir into the butter mixture. Refrigerate for 30 minutes.

Place remaining 1/2 cup granulated sugar in shallow dish. Roll tablespoons of dough into balls, then the balls in the sugar to coat.

Place balls 2 inches apart on prepared cookie sheets and flatten slightly (they will spread out). Bake until golden around the edge but soft in the middle, 10 to 12 minutes. Let sit for 5 minutes before transferring to cooling rack.