Friday, September 18, 2009

Easy Alfredo


1/2 cup butter
1 (8 ounce) package cream cheese
2 tsp. garlic powder or 1/2 tsp. minced garlic
2 cups milk
1/3 cup. grated Parmesan cheese
1/8 tsp. ground black pepper
Your favorite type of pasta

I love bow tie!

  1. Melt butter in a medium, non-stick saucepan over medium heat. While butter is melting, in another pot boil pasta.
  2. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
  3. Add milk, a little at a time, whisking to smooth out lumps.
  4. Stir in Parmesan and pepper.
  5. Remove from heat when sauce reaches desired consistency. Sauce will thicken quickly, so thin it with milk if cooked too long.
6. Drain pasta.
7. Pour sauce on warm pasta and serve!

Baked Ziti

This is my go to recipe because I always have the ingredients. If I don't have beef, I just make it a cheese baked ziti!


1 pound ground beef
3 cups ziti cooked and drained (I use whatever kind of pasta I have in my pantry!)
1 (26-ounce) jar spaghetti sauce
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided (Sometimes, if I don't have these cheeses I just use a Mexican four cheese blend that I ALWAYS have in my fridge. It is still yummy!)

Preheat oven to 375 degrees.
In a large skillet, brown meat and drain. Stir in ziti, spaghetti sauce, mozzarella cheese and 1/2 cup Parmesan cheese. Spoon into 9-by-13-inch baking dish. Top with remaining 1/4 cup Parmesan cheese. Cover and bake 20 minutes.


Monday, September 14, 2009

Oatmeal Chocolate Chip Cookies

(from The Frog Commissary Cookbook)

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color.
Beat in the eggs one at a time.
...followed by the milk ...
and the vanilla extract.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.
Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats...
and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.

Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
Makes 4 dozen.

These were very delicious! A perfect cookie for fall!

Monday, September 7, 2009

Tea Cakes

  • 1 cup margarine (2 sticks)
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. Vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1 cup buttermilk
  • 5 cups bleached flour (sifted)
You will also need: wax paper, 3 1/2 inch diameter cookie cutter or glass, rolling pin, flour for rolling out dough, and sugar to sprinkle on top of cookies.

First, combine the margarine and sugar into a large bowl.

Add eggs and vanilla, mix.

Next, add salt, baking soda, and nutmeg. Mix together.

Add 1 cup of buttermilk and sift 5 cups of flour into sugar mixture.

For best results, chill the dough before you roll it out. I stuck mine in the freezer for a few minutes.
Preheat oven to 375.

Roll out dough half inch think and cut 3 1/2 inch diameter circles. Sprinkle sugar on top and bake for 10-12 minutes.
When they come out, they should be fluffy. These are so delicious, I can't stand it!!!!
My hubby loves chocolate, so he convinced me to add some chocolate chips to a few. They were okay. They tasted like a chocolate chip muffin, instead of a chocolate chip cookie. The real deal are the BEST!
Finished product! Enjoy!!!!

Streusel Topped Blueberry Muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups fresh blueberries
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, diced
  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
  3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
  4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!