Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
ticky.
With a small cookie scoop, drop dough onto a
Prepare Anginetti cookies by slicing off tops (about half the cookie).
Set aside.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed.
Add crushed pineapple and blend all three ingredients for about 1 minute at low speed.
Drop about a tablespoonful of filling onto the bottom of cookies and replace tops.
Refrigerate until ready to serve.
Filling should be enough to fill all of the cookies in a package.
Prepare Anginetti by slicing off tops.
Prepare anginetti by slicing off tops. Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layers of cookies, replace top.
Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
This recipe can be cut in half.
*The cream puffs can be found in the cookie section of your local grocery store.
Prepare the Anginettis by slicing each cookie in half with a small sharp knife.
Mix the Dream Whip with the instructions on box.
Add pineapple, which has been drained, and package of cream cheese, which has been softened.
Place a teaspoon of the mixture between the sliced cookies and this makes about 75 to 80 cream puffs.
Quick and easy for parties.
When not using, place in refrigerator.
Drain juice from pineapple.
Mix whipped topping and cream cheese in bowl at medium speed.
Add crushed pineapple and mix at low speed for 1 minute.
Cut cookies in half. Drop 1 teaspoon of filling on 1/2 of cookie. Replace top.
Refrigerate unused portions.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
Prepare Anginetti by slicing in half; put aside.
Drain pineapple; leave a little juice.
Whip the cream cheese and whipped cream about 1 minute at medium speed.
Add crushed pineapple. Blend all 3 ingredients for 1 minute.
With a tablespoon, scoop whipped cream mixture on bottom of the Anginetti.
Like a sandwich, place top.
Refrigerate until serving.
*This is a great OAMC recipe. Before cooking/prep day, I
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.