Carmelitos

from Amy Nelson

1 14-oz bag Kraft caramels
3 T. cream
3 T. butter
Melt on low or double boiler

1 cup butter
1 cup brown sugar
(cream together)
1 tsp soda
1/2 tsp salt
1 1/3 cup flour
(mix and add:)
1 1/3 cup oats
Mix and press 3/4 of the mixture into 9x13 pan. Bake 12 minutes. While baking, melt the caramels. Then pour caramel over baked crust, sprinkle 2 cups milk choc chips, and then remaining mixture sprinkle on top of then Bake an additional 12 minutes.  Cool completely and devour.

Phyllis's Manicotti

1/2 lb ground beef

1 clove garlic crushed (She uses more garlic)

1 cup cottage cheese

4 oz shredded mozzarella cheese

1/2 tsp salt

1/2 cup mayonnaise

8 manicotti

1 jar spaghetti sauce

1/2 tsp oregano leaves

Parmesan cheese

Brown beef and garlic. Drain fat.  Mix next 4 ingredients in bowl.  Stir in meat.

Boil manicotti until soft.  Drain. Set aside.  Fill manicotti with mix.

Pour a little sauce in bottom of baking dish.  Place manicotti in baking dish.

Cover with remaining sauce. Sprinkle with Parmesan cheese and oregano leaves.

Cover and bake at 350 for 15 minutes.

Anna mixes ricotta cheese, mozzarella cheese, and Parmesan cheese together.

( a tub of ricotta, a ball of mozzarella). Then she fills the manicotti before cooking them.

She uses bottled spaghetti sauce and adds cooked hamburger and Italian sausage.

She makes the sauce thin ( add some water I guess) since the manicotti cooks in it.

Fave Sloppy Joes

2 lb hamburger or ground turkey
2 medium onions
1 can tomato soup
1/2 cup ketchup
2 T. brown sugar
1 1/2 tsp chili powder
1 1/2 tsp worcestershire
1 tsp salt
1 1/2 tsp mustard
1/2 tsp curry powder
celery chopped up

Cook meat and mix everything together.

Smoky Bean Casserole

2- 15 oz cans kidney beans
2- 15 oz cans butter beans
2- 15 oz cans pork and beans
1 onion
1 cup ketchup
1/4 cup brown sugar
1 T. liquid smoke
3 T. vinegar
1 tsp. salt
1 tsp. pepper

Cook in crock pot 6 hours or in oven at 350* for 1 hour.

Applesauce Bread

Ingredients

         1 cup all-purpose flour

         1 cup whole wheat flour

         1/2 cup sugar

         1-1/2 teaspoons ground cinnamon, divided

         1 teaspoon baking soda

         1/2 teaspoon salt

         1/2 teaspoon baking powder

         1/4 teaspoon ground nutmeg

         2 egg whites

         1 egg

         1-1/4 cups unsweetened applesauce

         1/4 cup canola oil

         3 tablespoons fat-free milk

         1/4 cup packed brown sugar

Directions

         In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the egg whites, egg, applesauce, oil and milk. Stir into dry ingredients just until moistened.

         Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine brown sugar and remaining cinnamon; sprinkle over the top.

         Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts

1 slice equals 139 calories, 4 g fat (trace saturated fat), 13 mg cholesterol, 180 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. 

Raspberry Lemon Muffins

Raspberry Lemon Muffins (Sister's Cafe)

1 ½ cups flour

½ cup sugar

2 tsp. baking powder

¼ tsp. salt

½ tsp. cinnamon

1 egg

½ cup butter, melted

½ cup buttermilk

1 cup fresh or frozen raspberries

1 tsp. grated lemon peel

Topping: ½ cup brown sugar

¼ cup flour

1 tsp. grated lemon peel

1 tsp. cinnamon

2T. butter, softened

Glaze: ½ cup powdered sugar

1 ½ T. fresh lemon juice

Preheat oven to 350 degrees.  Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel.  Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.  Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or use your fingers until crumbly.  Sprinkle mixture over muffins.  Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies (Baking Illustrated, pg 434)

Makes about 18 large cookies

2 cups plus 2 T.  (10 5/8 ounces) flour

½ tsp. baking soda

½ tsp. salt

12 T. (1 ½ sticks) butter, melted and cooled until warm

1 cup packed (7 ounces) brown sugar

½ cup (3 ½ ounces) sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla

1 ½ cups chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to

325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.