Showing posts with label baking. Show all posts
Bacon Cheeseburger Roll-Up
Thursday, February 25, 2010
prep time
25 min
total time
50 min
makes
6 servings
video by: kraft
recipe by: kraft
sponsored by:
What You Need!
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
Make It!
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3BAKE 20 to 25 min. or until golden brown.
Corn Dog Muffins
Monday, November 17, 2008
makes 24 (large) muffins
* 2 (8.5 ounce) packages cornbread mix like Jiffy
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese, american worked great too
* 1 pkg. (9) hot dogs, cut in small pieces and browned
* 2 (8.5 ounce) packages cornbread mix like Jiffy
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese, american worked great too
* 1 pkg. (9) hot dogs, cut in small pieces and browned
*1/3 cup baking mix (like bisquick), but I used waffle mix (optional, but the batter looked a little thin to me)
1. Preheat oven to 400 degrees F. Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs, cheese and hot dog pieces into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
I got this recipe from Kay! Thanks for sharing! They were so good, that some kid stole one off my photo plate, before I could even try them. Good thing it made 2 dozen!
1. Preheat oven to 400 degrees F. Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs, cheese and hot dog pieces into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
I got this recipe from Kay! Thanks for sharing! They were so good, that some kid stole one off my photo plate, before I could even try them. Good thing it made 2 dozen!
Pumpkin chocolate chip cookies
Tuesday, November 11, 2008
1 box spice cake mix, 1 (small) can of pumpkin, 1 pkg chocolate chips
Mix first two ingredients with mixer. Add chocolate chips, drop by tbsp. on baking sheet.
350 degrees for 10-12 mins
I got this from a friend of mine, Melony Henry. It is very good and easy!
Pumpkin chocolate chip cookies
1 box spice cake mix, 1 (small) can of pumpkin, 1 pkg chocolate chips
Mix first two ingredients with mixer. Add chocolate chips, drop by tbsp. on baking sheet.
350 degrees for 10-12 mins
I got this from a friend of mine, Melony Henry. It is very good and easy!
Sugar and Spice Cookies
Wednesday, November 5, 2008
- Total Time : 35 minutes
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Servings : Makes 3 1/2 dozen (42) cookies
ingredients
Ingredients for Classic Sugar Cookies :- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1 large egg
- 2 teaspoons vanilla extract
plus:
- 4 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dark brown sugar
- 1 large egg
- 2 teaspoons powdered sugar for dusting
- 1 cup dried cranberries, optional
directions
step 1Place the baking rack in the center of the oven and preheat it to 350 degrees F.
step 2In a medium bowl, sift together (or stir with a whisk to combine) 2 teaspoons cinnamon and all the ginger, nutmeg and cloves, flour, baking powder and salt. Set aside.
step 3In a large bowl, add the granulated and brown sugar and butter. With an electric mixer on medium speed, beat together the sugar and butter until the mixture is fluffy, about 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula when necessary. The mixture should resemble coarse, moist sand.
step 4Add the 2 eggs and the vanilla extract to the sugar and butter mixture from step 3. With the mixer on low speed, beat to combine until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.
step 5Add the dry ingredients from step 2 to the wet ingredients and beat with the electric mixer on low speed until the mixture is just combined, about 1 minute. Do not overbeat. Stir in the dried cranberries, if desired, with a spoon or spatula. The raw cookie dough, wrapped in Saran™ Premium Wrap, can be frozen for up to 1 month or refrigerated for up to 1 week.
step 6Drop rounded tablespoons of cookie dough 3 inches apart onto an ungreased cookie sheet. Bake 12 to 15 minutes, until the edges of the cookies just begin to turn very light brown. If you are baking two cookie sheets at the same time, switch the top and bottom sheets halfway through baking.
step 7Remove the cookie sheets from the oven and let them rest for 1 minute on a cooling rack. Using a flat spatula, transfer the cookies to the cooling rack to cool completely before storing them.
step 8Lightly sprinkle or dust the cookies with powdered sugar and the remaining 2 teaspoons of cinnamon.
chef's notes
To enhance flavor and create even better texture, try vacuum sealing your cookie dough and letting it rest for 24 to 36 hours.The baked cookies can be stored in a large Ziploc® Brand Snap 'n Seal Container at room temperature for up to a week, or placed in a Ziploc® Brand Freezer Bag and frozen for up to 1 month.
Applesauce Oatmeal Muffins
Monday, August 25, 2008
Submitted by JOJOMKE
A yummy way to start the day with very little fat and lots of flavor!
Ingredients
| 1 cup old fashion rolled oats (not instant) 1 cup non-fat milk 1 cup whole wheat flour 1/2 cup brown sugar 1/2 cup unsweetened applesauce 2 egg whites 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. sugar raisins or nuts (optional) |
Directions
| Soak the oats in milk for about one hour. Preheat the oven to 400 degrees. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl measure and whisk the dry ingredients together. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. Remove from pan, cool and enjoy. These can be frozen and reheated in the microwave for a quick breakfast. Number of Servings: 12 Recipe submitted by SparkPeople user JOJOMKE. Number of Servings: 12 |
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 93.5
- Total Fat: 0.5 g
- Cholesterol: 0.4 mg
- Sodium: 196.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.7 g
- Protein: 2.9 g
