We had a couple family get-togethers over the weekend, so I didn’t have much time for sewing. Darn it! At least I was able to make time for baking and cooking. I found this recipe for monster cookies while perusing through the Better Crocker app on my iPhone.
1 pouch chocolate chip cookie mix
1 pouch peanut butter cookie mix
1-1/2 cups quick-cooking oats
1 cup butter or margarine, softened
2 cups candy-coated milk chocolate candies (I used mini MnMs)
1. Heat oven to 375 degrees F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart. I used an ice cream scooper, so they are as big as the palm of my hand!
3. Bake 12-13 minutes or until light golden brown. Cool 2 minutes on cookie sheet. Remove and cool completely on wire racks.
They turned out soft and chewy, which is just how I like my cookies. Plus the recipe is super duper easy!
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We tried this new recipe for Taco Bake, which I found in the Better Homes and Gardens magazine from 2008. We don’t eat casseroles too often in our house, but this one was so delicious (and easy) that I had to recommend it!
I changed the original recipe, which called for making a batter with yeast. I didn’t feel like dealing with that so I used the recipe on the back of the corn meal cannister.
TACO MEAT FILLING:
1 pound ground chuck (leaner than ground beef)
1 package taco seasoning
1/3 cup water
Brown ground chuck. Add taco seasoning and water, and mix well.
1-1/4 cups all purpose flour
3/4 cup Quaker Enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg
Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
1 cup chunky salsa
1 cup shredded cheese
1 cup corn chips, partially crushed
MIX batter ingredients together and pour into greased pie plate.
TOP batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
BAKE at 350 degrees F for 30 minutes.
I was looking forward all day to having leftovers on this Monday night! Since both of these recipes turned out so good and did I mention easy, I suppose that makes up for my lack of time to work on sewing projects over the weekend. But I am already looking forward to next weekend when Dave has agreed to do some of the cooking so I can do some sewing!