lumicero/recipes-ing2inst huggingface dataset:
Title: Russian Tea Cakes
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 vanilla
- 2 flour
- 1/2 walnuts
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl cream butter and sugar using an electric mixer.
3. Add vanilla,scraping down bowl as needed.
4. Blend in flour,mixing until thoroughly combined.
5. Roll tablespoonfuls of dough into small balls about 1 inch in diameter.
6. Place dough balls on lightly greased cookie sheets about 1 inch apart.
7. Press down the center of each ball with a spoon,forming a depression.
8. Fill each with a teaspoonful of preserves or nuts.
9. Bake 15-20 minutes or until golden brown.
10. Transfer cookies to a cool, flat surface.
11. When cookies are cooled dust them lightly with confectioners sugar.
Title: Pinipig Balls
Ingredients:
- 1/2 graham cracker
- 1/2 powdered milk
- 1/4
- 1/2
- 3
Instructions:
1. MIX everything in a bowl except 3 tablespoons of pinipig.
2. FORM mixture into balls.
3. ROLL balls in the remaining pinipig. Serve and enjoy.
Title: Big Fat Chocolate Cake!
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 1 1/2 vanilla extract
- 1 boiling water
- 2 all-purpose flour
- 2 3/4 baking soda
- 2 baking powder
- 1 1/4 salt
- 1/2 heavy whipping cream
- 1 powdered sugar
- 1/4 vanilla extract
- 1 butter
- 1 heavy whipping cream
- 1 powdered sugar
- 1/2
- 2 1/2
Instructions:
1. Cake mix.
2. in a large mixing bowl cream butter and sugar, adding eggs one at a time and mixing well after each addition.
3. beat in vanilla extract.
4. whisk cocoa and boiling water until smooth.
5. in seperate bowl combine flour, baking soda, baking powder, and salt.
6. add dry ingredients and cocoa mixture alternately and beat until smooth.
7. pour batter into 3 greased and floured 9-in. round baking pans. bake at 350 for 25-30 minute until a toothpick comes out clean. cool for 10 minute remove from pans to wire racks.
8. filling.
9. in a mixing bowl, beat cream powderd sugar and vanilla on high speed until soft peaks form.
10. chill until firm.
11. frosting.
12. in a sauce pan, melt chips and butter over medium heat; stir in cream.
13. remove from heat; stir in powderd sugar.
14. chill for at least 1 hour or until completely cooled.
15. beat on high to achieve fluffy, spreadable consistancy.
16. to put it all together, spread half the filling over one cake layer; top with second layer and remaining filling.
17. top with third layer; frost top and sides of cake.
18. chill for 2 hours before cutting.
Title: Pumpkin Spice Cupcakes
Ingredients:
- 3/4 unsalted butter
- 2 1/2 granulated sugar
- 3 eggs
- 1 pumpkin
- 2 1/3 all-purpose flour
- 1 pumpkin pie spice
- 1 ground cinnamon
- 3/4 salt
- 1/2 baking soda
- 1/2 ground ginger
- 1 buttermilk
- 1/2 butter
- 1 cream cheese
- 3 confectioners' sugar
- 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack.
3. For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.
Title: Simple Chocolate Bread Pudding
Ingredients:
- 4 sugar
- 3/4 milk
- 1/4 eggs
- 2 vanilla extract
- 3 white chocolate chips
- 1
Instructions:
1. Spray a 9 inch square baking dish with nonstick cooking spray. Place the bread inside the dish.
2. Combine the sugar and cocoa powder in a large dish. Add milk, eggs and vanilla and mix throroughly. Pour over bread dish.
3. Let stand 30 minutes or until liquid is absorbed.
4. Preheat oven to 350 degrees. Sprinkle chips over the top of the bread mixture, pressing them inches.
5. Bake 35-45 minutes, until a knife inserted into the middle comes out clean.
6. Serve warm or cold. Store in the refrigerator.
Title: Cherry Cheese Cake
Ingredients:
- 1 water
- 1 1/4 cream cheese
- 1/3 confectioners' sugar
- 3 cherry pie filling
- 2
- 4
- 1
- 2
Instructions:
1. Prepare cake mix according to package directions. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350° for 20 minute or until a wooden pick inserted near the center comes out clean. Cool.
2. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight.
Title: Warm Caramel Bananas
Ingredients:
- 2 butter
- 1/3 margarine
- 1/3 light brown sugar
- 2 sour cream
- 1/2 bananas
- 1 Cool Whip Topping
- 1/2
Instructions:
1. In large skillet, melt butter on medium heat.
2. Add sugar; cook until melted, stirring frequently.
3. Reduce heat to low.
4. Gradually add sour cream; cook 1 minute.
5. Cut bananas in half lengthwise and crosswise, creating 4 half slices.
6. Add banana slices, cut side down, and peanuts to skillet.
7. Cook 1 minute, or until bananas are evenly coated and tender, basting occasionally with sauce.
8. Spoon bananas into 4 dessert dishes, and spoon sauce over.
9. Place unwrapped chocolate square in microwaveable bowl.
10. Cook on HIGH for 2 minutes, stirring after 1 minute.
11. Stir until completely melted and drizzle over bananas.
12. Finish with a dollop of whipped topping.
13. Serve immediately.
Title: Fruity Cheesecake (Kraft)
Ingredients:
- 60 butter
- 5 sugar
- 3 cream cheese
- 4 sugar
- 1 flour
- 2 sour cream
- 1 instant pudding mix
- 1 eggs
- 4 Cool Whip Topping
- 2 blueberries
- 1 strawberry
- 1 kiwi
- 1
Instructions:
1. HEAT oven to 325ºF.
2. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 tablespoons sugar; press onto bottom of pan. Bake 10 minute
3. BEAT cream cheese, 1 cup sugar and flour with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. BAKE 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP. Top with fruit just before serving.
Title: Gluten Free Cupcakes
Ingredients:
- 2/3 quinoa
- 1 1/3 water
- 1/3 milk
- 4 eggs
- 2 pure vanilla extract
- 1/4 olive oil
- 1/2 butter
- 1 1/2 sugar
- 1 cocoa powder
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Rinse and prepare the quinoa according to directions using the water measurements above.
2. Once the quinoa is done, turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
3. Fluff with a fork and allow the quinoa to cool. (Do not rush this.).
4. Preheat the oven to 350 degrees Fahrenheit.
5. Lightly grease the bottom and sides of two 1-dozen non-stick cupcake pans (no flour) or use cupcake wrappers.
6. Combine the milk, eggs and vanilla in a blender or food processor.
7. Add 2 cups of cooled, cooked quinoa and blend until smooth.
8. Add the olive oil and melted butter and blend to incorporate.
9. In the meantime, mix together the sugar, cocoa, baking powder, baking soda and salt in a mixer bowl.
10. Add the contents of the blender and mix well.
11. Scoop the batter with an ice cream scoop into the cupcake pans.
12. Bake for 16 to 20 minutes or until the cupcakes bounce back when lightly pressed.
13. Remove from the oven; cool completely in the pan before serving.
14. Frost if desired. (These are delicious without frosting as well.).
15. Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to 1 month.
16. Makes 24 cupcakes.
Title: Nutella Spiced Sugar Cookies
Ingredients:
- 2/3 shortening
- 12 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 1/4 vanilla extract
- 1/2 baking powder
- 3 1/2 all-purpose flour
- 2 ginger
- 1 ground black pepper
- 2 cinnamon
- 1/2 salt
- 1/2 milk
- 2 1/2 confectioners' sugar
- 2
Instructions:
1. To make Nutella Spiced Sugar Cookies: In a medium bowl, cream the butter, shortening and sugar with a hand mixer on high speed for 2 minutes.
2. Add the egg and vanilla and beat for 1 minute.
3. Stir in the remaining dry ingredients on low speed just until combined.
4. divide the dough in half and flatten each piece slightly (about 1-inch thickness), cover tightly with plastic wrap and refrigerate for about 1 hour.
5. Preheat the oven to 375°F.
6. Roll out each piece on wax paper to 1/8-inch thickness.
7. Use cookie cutters to cut desired shapes.
8. For Halloween bats, pumpkins, headstones and owls are appropriate shapes.
9. Bake on on cookie sheet for 10 minutes.
10. Cool completely.
11. To Make the Glaze: Heat the Nutella, milk and confectioner's sugar in a small pot over low heat until combined and slightly warm.
12. Spread each cookie with the glaze and decorate as desired with jimmies, sprinkles, mini chips, or halloween candy.
13. Allow to set on a wire rack.
14. Store in an airtight container.
15. Theese cookies can be baked ahead of time and frozen, unglazed for up to 6 weeks if stored in an airtight container.
Title: Donut Glaze
Ingredients:
- 5 1/3 margarine
- 2 butter
- 1/2 powdered sugar
- 1/3 vanilla extract
- 1 hot water
Instructions:
1. For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
2. Add the vanilla and hot water. Mix until smooth.
3. If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
4. When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.
Title: Black Magic Cake
Ingredients:
- 1 sugar
- 1 water
- 2 heavy cream
- 4
- 1
Instructions:
1. Melt chocolate, sugar, and water in double boiler. Gradually beat in egg yolks. Let cool to room temperature.
2. Beat egg whites. Add half of beaten egg whites to chocolate mixture, blend. Fold in remaining whites. Whip heavy cream. Fold into chocolate mixture.
3. Tear angel food cake into bite-size pieces. Grease a loaf pan and fill by alternating layers of cake pieces and chocolate. Top with chocolate. Chill 24 hours.
Title: Low Carb Cheese Cake
Ingredients:
- 3 cream cheese
- 25 -30 Splenda sugar substitute
- 2 vanilla extract
- 3 eggs
- 1 sour cream
Instructions:
1. Preheat oven to 375 Degrees F.
2. Soften cream cheese in a large bowl.
3. With an electric mixer, blend cream cheese ALONE until creamy and of an even consistency.
4. Add sugar, vanilla and sour cream and blend until incorporated.
5. Important: Add eggs ONE at a time and blend after each until incorporated into batter.
6. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
7. Add Batter to pie pan.
8. Important, but not necessary: Place first pan in a larger pan filled with water. This prevents the cheesecake from cracking and keeps it moist inside.
9. Place both pans in oven for 45 minutes or until somewhat firm in the center.
Title: Yogurt Pie a La' Nature Boys
Ingredients:
- 1 graham cracker pie crusts
- 3 yogurt
- 1 Cool Whip
Instructions:
1. Mix yogurt and cool whip together very well in a large bowl, then place into center of graham shell.
2. Smooth out the filling and 'decorate' with swirls.
3. Freeze in freezer for 3 hours.
4. Let thaw for 20 minutes to a half an hour.
5. Slice into 6 to 8 sections and serve.
Title: The Best Chocolate Chip Cookie Recipe Ever!
Ingredients:
- 1 salted butter
- 1/2 sugar
- 1 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 coarse sea salt
- 1 baking soda
- 1 1/2 baking powder
- 2
Instructions:
1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
2. See all of our recipes @ http://www.holidayhealthy.com.
Title: Fruit Gobbler (Turkey) Centerpiece
Ingredients:
- 1 bosc pear
- 1 cantaloupes
- 2 honeydew melon
- 1 -2 cheddar cheese
- 2 red bell peppers
- 1 yellow bell pepper
- raisins
- seedless grapes
Instructions:
1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base and place on serving dish or platter.
2. Using a section of bamboo skewer, attach a Bosc pear (head) upside-down to the upper front of the melon.
3. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the pear head with sections of toothpick.
4. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers around the back of the melon. Pin pepper side feathers in place with toothpicks.
Title: Brown Sugar Refrigerator Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 golden brown sugar
- 1 egg
- 2 vanilla
- 1 3/4 all-purpose flour
- 1/4 salt
- 1 baking powder
Instructions:
1. Beat together butter, sugar, egg, vanilla, and orange rind.
2. Combine flour, salt, and baking powder; sift into first mixture and mix well.
3. Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2" in diameter.
4. Wrap in waxed paper or foil.
5. Store in refrigerator or freezer.
6. To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet.
7. Bake cookies at 400 degrees for 6 to 8 minutes.
Title: Tiramisu Parfaits
Ingredients:
- 4 1/2 instant coffee granules
- 1/3 boiling water
- 2 nonfat milk
- 2 sugar-free instant vanilla pudding mix
- 4 fat free cream cheese
- 1 ladyfingers
- 2
- 1
Instructions:
1. Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. In a large mixing bowl, beat cream cheese until smooth. Gradually fold in pudding.
2. Place ladyfinger cubes in a bowl; add coffee and toss to coat evenly. Let stand for 5 minutes. Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers. Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.
Title: Lighter Maple Chocolate Chip Cookies (easy)
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1/2 fat free sour cream
- 1/2 maple syrup
- 1 vanilla extract
- 2 flour
- 1/2 salt
- 1 baking powder
- 1 chocolate chips
Instructions:
1. Preheat oven to 350F, line 1 or two cookie sheets with none stick foil, or lightly greaced foil.
2. In a medium bowl, vigorously stir together the butter, sugar, and sour cream.
3. Add the maple syrup and extract.
4. Gently fold in the flour, salt, baking powder, and chips (do not over mix!).
5. Spoon 1 tablespoon of the dough onto the cookie sheet (s) and press them down to about 1/4 inch thinkness.
6. Bake for 8-10 minutes of until golden.
Title: Snow Tunnel Cake
Ingredients:
- 1 milk
- 1 instant chocolate pudding mix
- 1 1/2
- 1
Instructions:
1. Prepare and bake the cake as directed on the package.
2. Allow to cool. Remove from pan. Slice a 1 inch layer off the top.
3. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
4. In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes.
5. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.
Title: Hot Bananas in Coconut Milk
Ingredients:
- 2 bananas
- 1 coconut milk
- 2 sugar
- 1/4 ground cinnamon
Instructions:
1. Peel the bananas and cut into bite-sized pieces.
2. In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
3. Add the bananas.
4. Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
5. Serve hot, sprinkling extra cinnamon on top if desired.
Title: Chocolate Heath Dessert
Ingredients:
- 1 water
- 1 1/3 butter
- 1/2 eggs
- 3 chocolate instant pudding
- 1 butterscotch pudding mix
- 1 milk
- 2 vanilla ice cream
- 2 Cool Whip
- 1
- 3
Instructions:
1. Heat oven to 350 degrees.
2. Grease bottom only of 13X9 cake pan.
3. Beat cake mix, butter and eggs on low speed 30 seconds, then on medium speed one minute, scraping bowl occasionally.
4. Pour into pan.
5. Bake until toothpick inserted in center comes out clean (I shorten the time a bit from the directions, since you're only using 2/3 of the batter).
6. While cake is cooling, beat together puddings, milk and ice cream until smooth and thick (about 2 minutes).
7. Place mixture in refrigerator until cake is completely cooled.
8. Smooth pudding mixture over cooled cake.
9. Spread Cool Whip over top of pudding mixture.
10. Sprinkle crushed Heath bars over top of Cool Whip.
11. Refrigerate.
Title: Cannoli Cake Recipe
Ingredients:
- 4 ricotta cheese
- 2 chocolate chips
- 1/2 sugar
- 1/2 vanilla
- 1/4 chocolate chips
- 1/4 cherries
- 1/4 graham cracker crumbs
- 10 sugar
- 1 1/4 margarine
- 1/4 pistachio nut
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Melt the margarine for the crust and mix with the rest of the crust ingredients. Press into a 9 x 12-inch greased baking pan. With a hand mixer, beat on high the 2 egg whites and 1/2 cup sugar until foamy.
3. Add 4 cups ricotta and beat until smooth. Beat on low the 1/4 tsp lemon extract and 1/4 tsp vanilla. Fold in the 1/2 cup chocolate chips with a spoon.
4. Place alternately the 1/4 cups chocolate chips and 10 halved cherries as a decoration on top.
5. Put the filling over the crust and bake 30 minutes in a 350°F oven.
Title: V's Homemade Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1/3 vegetable shortening
- 2 cold water
Instructions:
1. Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
2. Sprinkle with water; blend until mixture holds together. Add 1 additional tablespoon water as needed.
3. Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8 inch thickness.
4. Line pie plate with pastry. Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
5. Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
Title: Not-Nog Cupcakes
Ingredients:
- 1 1/2 margarine
- 2 sugar
- 1 1/2 nutmeg
- 1/2 vanilla
- 1 salt
- 6 vanilla yogurt
- 1 Ener-G Egg Substitute
- 3 3/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 1/2
Instructions:
1. Begin by preheating your oven to 350 degrees and throw cupcake liners in to medium cupcake pans. Combine the Ener-G powder with a 1/4 cup of water and set aside.
2. In a stand mixer, cream the margarine with the sugar, nutmeg, vanilla, and salt. Add your container of yogurt and beat thoroughly before introducing the egg replacer / water mixture shortly afterwards. It will probably be fairly lumpy at this point, but just make sure that you don’t have any obscenely large clumps of solid margarine and you should be fine.
3. Move over to a separate vessel for a moment and combine your flour, baking powder and soda before slowly adding these dry ingredients to the contents of the bowl waiting in your stand mixer. Doing this is batches is a good idea: Alternate pouring in more flour with the Soy Nog of your choice so that it doesn’t dry out. Be sure to fully incorporate each addition, but be careful to not over-mix.
4. Pour batter into the cupcake liners about 2/3 to 3/4 of the way full, slide into the oven and bake for 20 - 22 minutes. The cakes shouldn’t look browned, per-say, so keep a close eye on them and check for doneness using the toothpick method.
Title: Julgrot(Swedish Rice Pudding)
Ingredients:
- 1 long grain rice
- 1 butter
- 1 water
- 1 sugar
- 4 half-and-half
- 1 salt
- 1 butter
- 1 cinnamon stick
- cinnamon
- sugar
Instructions:
1. In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed.
2. Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed.
3. The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness.
4. Before serving, hide the almond in the porridge.
5. Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!
Title: Apples and Pears Poached in Red Wine
Ingredients:
- 3 pears
- 3 apples
- 1/4 sugar
- 1 vanilla extract
- 3 cinnamon sticks
- 400 red wine
- 200 port wine
- 700 sweet wine
- red plums
Instructions:
1. Put the pears and apples in a saucepan. Add the sugar, vanilla, cinnamon, red wine and dessert wine and bring to boil.
2. Simmer for 10 minute.
3. Add the plums and cook for another 5 minute or until the plums are soft.
4. remove the sucepan from the heat, cover with a lid and leave to marinate at least 6 hours.
5. serve at room temperature with ice-cream.
Title: Meaghan's Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 2 eggs
- 1 1/4 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 salt
- 3 quick-cooking oats
- 1 walnuts
- 1
Instructions:
1. In a large bowl cream together the butter, brown sugar, and white sugar until smooth.
2. Beat in eggs one at a time, then, stir in vanilla.
3. Combine the flour, baking soda, cinnamon, and salt; stir into the creamed mixture until blended.
4. Mix in the quick oats, walnuts, butterscotch chips, and chocolate chips.
5. Drop spoonfuls of dough onto un-greased cookie sheet.
6. Bake for 14 minutes in preheated oven.
7. Allow cookies to cool on baking sheet for 5 minutes.