Super YUMMY Chocolate Chip Cookies

from the kitchen of Christine

2 sticks butter
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1/4 cup sugar
1 cup oats
1 pkg instant vanilla pudding (not prepared)
2 1/4 - 2 1/2 cups flour
1 tsp baking soda
2 cups chocolate chips - about a 11-12 oz pkg (Ghirardelli milk chocolate are the best!)

Cream first five ingredients. Add the rest and mix together. I use a 2 TBSP ice cream scoop to form each cookie. Bake at 375 degrees for 10 minutes. These are so YUMMY!!!! ENJOY!!!

Oatmeal Cookies

from the kitchen of Whitney

Serves 16 3 per serving

1 large egg white
¼ cup sugar
¾ cup packed light brown sugar
½ cup butter
¼ tsp ground cloves
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp table salt
½ tsp baking soda
1 ½ cup uncooked quick oats
¾ cups all-purpose flour

Preheat oven to 350 degrees.
Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.
Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.
Drop batter by teaspoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.

Fusili with Yellow Pepper Sauce

From the kitchen of Whitney

Serves 4

1/8 tsp black pepper
2 tbsp parsley
¼ cup part-skim ricotta cheese
4 tsp grated Parmesan cheese
2 cups uncooked fusili
¼ tsp table salt
2 tsp olive oil
½ medium tomatoes
1 medium onion
1 large yellow pepper
3/4 cup water

1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, ¼ cup at a time, if liquid evaporates too fast.

2. Meanwhile, cook fusili according to package directions. Drain and put in a serving bowl.

3. Transfer vegetables into a blender or food processor. Add ricotta cheese and puree. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.

Roasted Vegetable Lasagna

from the kitchen of Whitney


Serves 6

¾ cup part-skim mozzarella cheese
¼ cup grated Parmesan cheese
 9 dry lasagna noodle
¼ tsp black pepper
1 tsp table salt
2 tsp olive oil
4 medium garlic cloves
4 small tomatoes
3 medium sweet red peppers
3 medium raw eggplant(3 medium raw summer squash/zucchini)

Preheat oven to 425 degrees. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half to two-thirds of vegetables, salt and pepper, and ½ cup of water in food processor and process until smooth.
Place three noodles over puree. Top with ½ cup of puree, ½ of remaining vegetables, 2 tbsp of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
 Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

Franco American Spagetti Casserole

from the kitchen of Jen

(kids favorite)

1 lb ground beef or turkey
chopped onion (if desired)
2 large, 1 small Franco American Spagetti cans
sliced cheddar

Saute onion in a little butter. Brown ground meat, drain. Add onion. Fold in cans of spagetti. Heat 350 until bubbles. Cover with foil. 10 mins before serving add cheese slices. Serve when melted.
When I was a small child my neighbor served this and I asked my mom to get the recipe.

Baked Mostaccioli

from the kitchen of Jen

10 oz. mostaccioli (I've also used any thicker kind, radiatori etc...)
20 oz. spagetti sauce
8 oz. ricotta cheese (could also use cottage cheese in place of ricotta or omit completely)
8 oz. mozerella, grated (I use less cheese and just sprinkle a little cheese on top)

(I also add many veggies. Sauteed mushrooms and onions, cooked broccoli-diced, spinich, zuccini-diced, leftover chicken chunks etc..whatever I have on hand or whatever I feel like)
Preheat oven 350. Cook pasta according to package directions. Drain. Combine sauce and ricotta in saucepan. Add optional veggies. Add cooked pasta and stir well. Pour into casserole dish. Sprinkle with grated cheese and bake 20 mins.

Prep: 20 Bake: 20

Laura Bush Cowboy Cookies

from the kitchen of Jen

Makes about 36

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.