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.
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.
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.
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.
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.
Cook mostaccioli noodles 10 minutes longer than package directions.
Drain, rinse well, then let drain in a colander while continuing with recipe.
OAMC instructions--To freeze: Complete recipe through step 6. Seal with
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
re no large pieces of cookie remaining.
Line a baking
In a large skillet, combine all ingredients as needed.
Cook beef until brown; drain fat.
Add tomato sauce and paste.
Put about 1 cup of water.
It needs to be thick tomato sauce.
Simmer sauce for 1/2 hour.
While sauce is simmering, boil water in a deep pan.
Add mostaccioli with 2 teaspoons salt so the mostaccioli won't stick.
Cook mostaccioli for 15 to 20 minutes. Drain.
Serve sauce over mostaccioli.
Serves 6 to 7.
In
a
Dutch
oven, brown sausage; drain.
Stir in spaghetti sauce
and mostaccioli; set aside.
In a bowl, combine egg, Ricotta
cheese
and Mozzarella cheese.
In a 13 x 9-inch pan, spread one half of the mostaccioli mixture, layer all the cheese over
mostaccioli
and
top with remaining mostaccioli mixture. Bake,
covered,
at
375\u00b0
for 40 minutes.
Top with Romano cheese.
Bake 5 minutes more.
Makes 10 to 12 servings.
n wire racks.
Prepare Cookie Filling: In large mixing bowl
In a Dutch oven, brown sausage; drain.
Stir in spaghetti sauce and mostaccioli; set aside.
In a bowl, mix egg, Ricotta and Mozzarella cheeses.
In a 9 x 13-inch pan or 3-quart casserole; spread 1/2 of the mostaccioli mixture.
Layer cheese mixture over all; top with remaining mostaccioli mixture.
Bake, covered, at 375\u00b0 for 40 minutes.
Top with Romano or Parmesan cheese; bake 5 more minutes.
Garnish with basil, if desired.
Cook mostaccioli noodles.
Drain.
Pour cooking oil over top of mostaccioli; let drain.
Mix vinegar, sugar, salt, pepper, garlic powder and Dijon mustard.
Add chopped green onions, including the greens, and the chopped cucumber.
Add the mostaccioli.
Stir and refrigerate.
Can refrigerate for 2 to 3 days, stirring occasionally.
Before serving, add cherry tomatoes and stir.
Brown ground beef; drain.
Stir in spaghetti sauce and mostaccioli.
In a bowl, combine egg, cottage or Ricotta cheese and all but 1/2 cup of Mozzarella cheese.
In a 13 x 9-inch baking pan or two (2 to 2 1/2-quart) casseroles dishes, spread one-half of mostaccioli mixture.
Layer cheese mixture over all.
Top with remaining half of mostaccioli mixture.
Bake, covered, at 375\u00b0 for 40 minutes.
Top with remaining Mozzarella cheese.
Bake 5 more minutes.
Cook mostaccioli according to package directions. Meanwhile,
Combine all ingredients except oil, mostaccioli and sauce. Shape meat balls.
Heat oil and brown meat balls.
Add sauce and simmer until done.
Cook mostaccioli to package directions and drain.
Serve spaghetti sauce and meat balls over mostaccioli. Yields 5 to 6 servings.
nd set aside.
Prepare mostaccioli according to package directions. Drain