OATMEAL BUTTERSCOTCH COOKIES
Ingredients: 3/4 cup butter, softened; 3/4 cup white sugar; 3/4 cup packed brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups rolled oats; 1 2/3 cups butterscotch chips
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown
GRANNY'S BROWNIES
Ingredients: 3/4 cup butter; 2 cups packed brown sugar; 3 eggs; 4 (1 ounce) squares unsweetened chocolate, melted; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup chopped walnuts
Directions:
1. Preheat oven to 250 degrees F (120 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars
PASTA CARBONARA
Ingredients: 3 cups uncooked tube pasta; 6 bacon strips, diced; 2 garlic cloves, minced; 1 1/4 cups milk; 1 (8 ounce) package cream cheese, cubed; 1/2 cup butter or margarine, cubed; 1/2 cup grated Parmesan cheese
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.
MOCHA CAKE
Ingredients: 1 (18.25 ounce) package dark chocolate cake mix; 4 eggs; 1 cup sour cream; 1 cup coffee flavored liqueur; 3/4 cup vegetable oil; 1 cup semisweet chocolate chips; 1 (16 ounce) package prepared chocolate frosting; 1 1/2 tablespoons coffee-flavored liqueur
Directions:
1. In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch Bundt pan.
2. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.
3. Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake
POLISH STYLE LASAGNA
Ingredients: 9 uncooked lasagna noodles; 1 onion, sliced; 1/2 cup butter; 2 2/3 cups dry potato flakes; 1 (8 ounce) package cream cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil.
3. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
4. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended.
5. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.