VIEWS: 40 PAGES: 3 POSTED ON: 7/16/2010
Yogurt Smoothie 1 cup plain low fat yogurt 1 cup ice 2 cups sliced or chopped fruit, (peach, bananas, berries) 1 teaspoon vanilla or almond extract Combine all ingredients in a blender and puree until smooth. Serves 2-3 Peanut Butter No-Bake Cookies II 1 cup granulated sugar 1 cup light corn syrup 1 teaspoon vanilla extract 2 cups peanut butter 4 1/2 cups crisp rice cereal 1. Combine the sugar and corn syrup in a medium saucepan, bring to a boil and cook for 1 minute. 2. Remove from heat and stir in the vanilla and peanut butter until well blended, then stir in the cereal, mixing well. 3. Drop by tablespoonfuls onto wax paper or aluminum foil. Cool completely before serving or storing. Makes about 3 dozen cookies. Quaker Rocky Road No-Bake Cookies 2 cups granulated sugar 1/2 cup milk 8 tablespoons (1 stick) margarine or butter 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa 3 cups QUAKER® Oats (quick or old fashioned, uncooked) 1/4 cup chopped peanuts 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional) 2 cups mini marshmallows 1. In large saucepan, combine sugar, milk, margarine and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. 2. Stir in oats, peanuts, chocolate morsels and marshmallows; mix well. 3. Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tightly covered at room temperature. Makes about 3 dozen. Microwave Directions: Place sugar, milk, margarine and cocoa in medium microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until mixture is melted and smooth, stirring every 30 seconds. Proceed as recipe directs. Nutritional Information: 1 cookie: Calories 109, Calories from Fat 33, % Calories from Fat 30%, Total Fat 3.6 g, Cholesterol .3 mg, Sodium 41.2 g, Dietary Fiber 1 g, Sugar 13.2 g, Protein 1.7 g. Basic Chocolate Chip Cookies 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (12-ounce) package or 2 cups semisweet chocolate chips 1 cup chopped nuts 1. Preheat oven to 375°F. 2. In a large mixing bowl cream together butter, sugar, brown sugar and vanilla. Stir in eggs; beating well. 3. In another bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, stirring until thoroughly combined. Stir in chocolate chips and nuts. 4. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool slightly before removing from the baking sheet. Makes 48 cookies.
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