CAKE MIX COOKIES
By JOANIE JEWEL
Overall Rating
Description
FAST COOKIES YOU CAN MAKE FROM A CAKE MIX!
CHOOSE YOUR FLAVORS FROM ANY BOXED CAKE MIX, AND ADD YOUR CHOICE OF INGREDIENTS!
Ingredients
1 BOXED CAKE MIX (ANY FLAVOR)
3 EGGS, BEATEN
1/2 CUP COOKING OIL
Directions
MIX ABOVE INGREDIENTS IN A MIXING BOWL, USING AN ELECTRIC MIXER
NOW, BE CREATIVE, AND YOUR CHOICE OF ANY OF THE FOLLOWING:
NUTS, CHOCOLATE CHIPS, WHITE CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, FUDGE SQUARES, M & M'S, COCONUT, COOKIE SPRINKLES, HERSHEY KISSES, MINT CHIPS, CRUNCH OREOS, WHAT EVER YOU LIKE!
ROLL INTO BALLS, MAY COAT WITH SUGAR IF YOU LIKE.
ASSBLE ON UNGREASED COOKIE SHEETS
BAKE AT 350 FOR 10 MINS.
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 25
Wednesday, May 27, 2009
Crunchy Romaine Toss
Crunchy Romaine Toss
SERVINGS: 6-8
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
* 1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/2 cup vegetable oil
* 1/4 cup cider vinegar
* 2 teaspoons soy sauce
* Salt and pepper to taste
* 1 package (3 ounces) ramen noodles, broken
* 2 tablespoons butter
* 1-1/2 cups chopped broccoli
* 1 small bunch romaine, torn
* 4 green onions, chopped
* 1/2 cup chopped walnuts
Directions:
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. Yield: 6-8 servings.
SERVINGS: 6-8
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
* 1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/2 cup vegetable oil
* 1/4 cup cider vinegar
* 2 teaspoons soy sauce
* Salt and pepper to taste
* 1 package (3 ounces) ramen noodles, broken
* 2 tablespoons butter
* 1-1/2 cups chopped broccoli
* 1 small bunch romaine, torn
* 4 green onions, chopped
* 1/2 cup chopped walnuts
Directions:
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. Yield: 6-8 servings.
Crockpot Apple Pie
Crockpot Apple Pie Recipe
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.
Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.
Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
Hot Artichoke Crabmeat Dip
Hot Artichoke Crabmeat Dip Recipe
1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
1 pkg. (oz.) imitation crabmeat, chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper
Just mix everything and bake at 350°F for 25-30 minutes. Makes 4 cups (16 servings) - from Pampered Chef.
1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
1 pkg. (oz.) imitation crabmeat, chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper
Just mix everything and bake at 350°F for 25-30 minutes. Makes 4 cups (16 servings) - from Pampered Chef.
Cabbage Casserole
1 small head cabbage – chopped
1 small onion – chopped (brown with the ground beef)
1 lb. ground beef – browned and drained of the fat
1/2 cup uncooked rice
1 C. water – cook rice in the water until slightly softened – it will continue to cook in the casserole
1 jar spaghetti sauce
3/4 cup water – add to the spaghetti sauce and mix
salt and pepper to taste
Place chopped cabbage into a greased 9 x 13 pan. Mix rice, ground beef and onion along with the salt and pepper. Layer this over the cabbage. Pour the spaghetti sauce/water over this mixture. Bake for 1 hour at 350 degrees. Add additional water if needed. You could also top this with cheese if you desire about 10 minutes before serving.
This should feed about 10. This recipe can easily be multipled to feed more. This would be great served with cornbread.
1 small onion – chopped (brown with the ground beef)
1 lb. ground beef – browned and drained of the fat
1/2 cup uncooked rice
1 C. water – cook rice in the water until slightly softened – it will continue to cook in the casserole
1 jar spaghetti sauce
3/4 cup water – add to the spaghetti sauce and mix
salt and pepper to taste
Place chopped cabbage into a greased 9 x 13 pan. Mix rice, ground beef and onion along with the salt and pepper. Layer this over the cabbage. Pour the spaghetti sauce/water over this mixture. Bake for 1 hour at 350 degrees. Add additional water if needed. You could also top this with cheese if you desire about 10 minutes before serving.
This should feed about 10. This recipe can easily be multipled to feed more. This would be great served with cornbread.
Baked Potato Soup
Baked Potato Soup
Ingredients
U.S. Metric Conversion chart
* 3 leftover baked potatoes
* 2 teaspoon(s) margarine
* 1 medium yellow onion, chopped
* 3 cup(s) vegetable stock
* 1 tablespoon(s) chopped green onion
* 3 cup(s) skim milk
* 1 cup(s) half-and-half
* Whipped sour cream or unflavored yogurt
* Shredded colby cheese
* 3 green onions (whites and greens), finely chopped
*
Directions
1. Pare the potatoes, reserving the skins, and dice.
2. Melt the margarine in a skillet and sauté the onions until tender.
3. In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth.
4. In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat.
5. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.
Ingredients
U.S. Metric Conversion chart
* 3 leftover baked potatoes
* 2 teaspoon(s) margarine
* 1 medium yellow onion, chopped
* 3 cup(s) vegetable stock
* 1 tablespoon(s) chopped green onion
* 3 cup(s) skim milk
* 1 cup(s) half-and-half
* Whipped sour cream or unflavored yogurt
* Shredded colby cheese
* 3 green onions (whites and greens), finely chopped
*
Directions
1. Pare the potatoes, reserving the skins, and dice.
2. Melt the margarine in a skillet and sauté the onions until tender.
3. In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth.
4. In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat.
5. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.
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