xiaoxl/recipe_data huggingface dataset:
Air Fryer Baby Back Ribs
Category: side-dish
By Yoly

Who would have thought you can prep and cook your ribs in less than an hour? Well now you can using an air fryer. Quick and easy for a weeknight dinner.

Ingredients:
1 rack baby back ribs
1 tablespoon olive oil
1 tablespoon liquid smoke flavoring
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
1 cup BBQ sauce

Directions:
Remove membrane from back of ribs and dry ribs with a paper towel. Cut rack into 4 pieces. Mix olive oil and liquid smoke in a small bowl and rub on both sides of the ribs. Combine brown sugar, salt, pepper, garlic powder, onion powder and chili powder in a bowl. Season both sides of the ribs generously with seasoning mix. Let ribs rest for 30 minutes to enhance the flavor. Preheat an air fryer to 375 degrees F (190 degrees C). Place ribs bone-side down in the air fryer basket, making sure they are not touching; cook in batches if necessary. Cook for 15 minutes. Flip ribs over (meat-side down) and cook an additional 10 minutes. Remove ribs from air fryer and brush bone-side of ribs with 1/2 cup BBQ sauce. Place basket back in the air fryer and cook for 5 minutes. Flip ribs over, brush meat-side with remaining 1/2 cup BBQ sauce; cook an additional 5 minutes or until desired char is achieved.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 445
Fat: 29 g
Saturated fat: 9.1 g
Carbohydrates: 26.8 g
Sugars: 19.8 g
Dietary fiber: 0.6 g
Protein: 18.2 g
Cholesterol: 87.6 mg
Sodium: 1069.8 mg
Butterscotch Candy
Category: desserts
By Susan White

My kids didn't think it possible to make butterscotch candies.  This proved them wrong!

Ingredients:
½ cup brown sugar
¼ cup butter
½ cup white sugar
½ cup water
2 teaspoons vinegar
1 pinch salt
½ teaspoon vanilla extract

Directions:
Generously butter a 10x15 inch baking pan (with sides). In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt.  Cover and bring to a boil.  Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.  Pour in vanilla, but do not stir.  Remove from heat and pour into prepared pan.  Let cool slightly before cutting into squares and allowing candy to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 40 servings

Calories: 30.5
Fat: 1.2 g
Saturated fat: 0.7 g
Carbohydrates: 5.2 g
Sugars: 5.2 g
Cholesterol: 3.1 mg
Sodium: 8.9 mg
Dee's Blueberry Oatmeal Wheat Pancakes


Ingredients:
eggs, brown sugar, sour cream, lemon juice, salt, wheat flour, flour, oatmeal, baking powder, milk, blueberries

Directions:
Mix eggs, oil, brown sugar, sour cream, lemon juice and salt together.
Add wheat flour, flour,  ground oatmeal, and baking powder.
Add milk.
Add blueberries.
Spray pan with Pam.
Fry until brown on one side; flip and brown on other side.
Cornucopia Snacks


Ingredients:
character(0]

Directions:
Slightly over-stuff each Bugle with white icing.
Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing].
The result should look like a miniature cornucopia of fruit!  :].
Make a bunch, because they will disappear quickly!
Low Fat Buttermilk Basil Salad Dressing


Ingredients:
1% fat buttermilk, low-fat sour cream, parmesan cheese, parmesan cheese, fresh basil, garlic cloves

Directions:
In a bowl, combine the buttermilk and sour cream until smooth., Stir in the Parmesan cheese, basil, onion salt, and garlic., Cover and refrigerate for at least an hour.
Sweet and Sour Pork Chops


Ingredients:
boneless pork loin chops, garlic cloves, black pepper, onion, red cabbage, salt, brown sugar

Directions:
Coat both sides of chops with garlic and pepper.
Cook chops in 1 tablespoons hot oil in large skillet over medium-high heat 2 to 3 minutes on each side. Remove from pan; keep warm.
Reduce heat to medium and heat remaining oil in same pan. Add onion, cabbage and salt; saute 5 minutes.
Meanwhile, blend sweet & sour sauce and sugar; remove and reserve 2 tablespoons mixture.
Blend 1 tablespoons water with remaining sweet & sour sauce mixture; pour over cabbage, stirring to combine. Cover and cook on low 10 minutes, stirring occasionally.
Arrange chops on cabbage; spoon reserved sweet & sour sauce mixture over chops. Cover and cook 5 minutes longer, or until pork is heated through.
Vegetable Frittata (Italian style omelet)


Ingredients:
olive oil, canola oil, garlic, red onion, fresh mushrooms, fresh broccoli, eggs, milk, mozzarella cheese, salt, pepper

Directions:
Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med.
heat.
Add garlic and onion; saute' for 1 minute.
Add vegetables; saute' for 5 minutes.
Beat eggs with milk, add 1/2 cup cheese, salt, and pepper.
Add egg mixture to skillet with vegetable mixture.
***Place in oven on upper rack.
Bake until golden brown, approximately 30 minutes.
Remove from oven and sprinkle on remaining 1/4 cup cheese.
Slice into wedges and serve.
***you may also use a 9-inch baking dish if you do not have an oven proof skillet.
New Zealand Lamb Marinade


Ingredients:
dry red wine, shallot, dried rosemary, thyme, fresh ground black pepper, salt

Directions:
Place lamb in a dish just large enough to hold meat.
Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
Drain, and cook as desired.
Beef and Noodles
Category: meat-and-poultry
By humanprimate

The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Ingredients:
1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2  bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Directions:
Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate. Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 402.3
Fat: 14.4 g
Saturated fat: 6.7 g
Carbohydrates: 38.7 g
Sugars: 5.1 g
Dietary fiber: 3.7 g
Protein: 28.5 g
Cholesterol: 96.1 mg
Sodium: 155.8 mg
Thai Citrus Chicken Salad


Ingredients:
garlic clove, light soy sauce, oranges, lime, brown sugar, Chinese cabbage, bean sprouts, red onion, orange, fresh cilantro, fresh cilantro

Directions:
DRESSING:
Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
Add salt and freshly ground pepper and taste for seasoning.
Refrigerate 1 hour to allow flavors to infuse.
SALAD:
Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag].
Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.].
Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
Place Chinese cabbage mixture on two dinner plates.
Arrange sliced chicken on top and pour over the remaining sauce.
Top with freshly chopped cilantro.
Beefy Macaroni Skillet


Ingredients:
elbow macaroni, ground beef, onion, water, Worcestershire sauce

Directions:
Cook macaroni according to package directions. Drain and set aside.
In medium skillet, over medium-high heat, cook beef and onion until beef is browned. Stir often to seperate meat. Drain.
Return beef to skillet and add soup, water, worcestershire, cheese,and macaroni.
Heat on low until heated through.
Authentic German Cheesecake
Category: world-cuisine
By MISS ALIX

My mom searched for years for an authentic German cheesecake recipe, but Germans use 'quark', an ingredient not readily available in the U.S. This recipe uses cottage cheese in place of quark and makes its own crust while baking.

Ingredients:
1 ½ cups white sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1 pound small curd cottage cheese
½ cup butter, softened
4 medium eggs
1 ½ tablespoons lemon juice
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside. Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 7 hrs 30 mins
Yields: 1 cheesecake

Calories: 371.4
Fat: 24.1 g
Saturated fat: 14.7 g
Carbohydrates: 30.1 g
Sugars: 25.4 g
Dietary fiber: 0.1 g
Protein: 9.9 g
Cholesterol: 129.1 mg
Sodium: 341.8 mg
Braised Balsamic Chicken
Category: meat-and-poultry
By MOONANDBACK

This chicken is good with either rice or pasta. Green beans make a nice side dish.

Ingredients:
6  skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1  onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme

Directions:
Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 195.7
Fat: 7 g
Saturated fat: 1.3 g
Carbohydrates: 7.6 g
Sugars: 5.4 g
Dietary fiber: 1.2 g
Protein: 23.8 g
Cholesterol: 60.8 mg
Sodium: 510.9 mg
Oatmeal Sourdough Bread for Bread Machine


Ingredients:
milk, buttermilk, honey, real maple syrup, olive oil, bread flour, oatmeal, salt

Directions:
Add ingredients according to the recommendations from your bread machine's manufacturer.
Use dough cycle.
Remove finished dough and shape into loaf.
Let rise forty minutes to one hour (until doubled].  If using just starter and no yeast, rising time will vary greatly--I usually let mine rise overnight if I use just starter.
Bake at 350 degrees 40 minutes.  Don't preheat oven!  Just stick bread dough in there and set the heat!
American-Style Creamy Greek Dressing
Category: side-dish
By Lea Davis

This is a dressing I made for an American-style Greek salad, one with a hearty lettuce not typically found in a traditional Greek salad.

Ingredients:
½  cucumber, chopped
½ (4 ounce) package brine-packed feta cheese
¼ cup mayonnaise
¼ cup sour cream
3 tablespoons milk
2 tablespoons olive oil
1 ½ teaspoons garlic powder, or to taste
1 teaspoon salt, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon ground black pepper, or to taste

Directions:
Process cucumber, feta cheese, mayonnaise, sour cream, milk, olive oil, garlic powder, salt, onion powder, and black pepper in a food processor until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 67
Fat: 6 g
Saturated fat: 1.9 g
Carbohydrates: 2.6 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 7.9 mg
Sodium: 285.7 mg
Warm Chocolate Cakes


Ingredients:
butter, bittersweet chocolate, eggs, sugar, flour

Directions:
Preheat oven to 425.
Butter and flour 6 small ramekins (I use Pam spray and flour].
In a double-boiler, melt butter and chocolate.
Meanwhile, whip eggs, egg yolks and sugar on high until fluffy (about 5-10 minutes].
Reduce speed to low and slowly add flour.
Add chocolate/butter mix.
Pour into ramekins.
Bake 7-8 minutes.
Remove from oven and cool 3-5 minutes.
Rub knife around and carefully invert onto plate.
Can serve with vanilla ice cream.
Alligator Fingers
Category: appetizers-and-snacks
By JerryFLA

Quick and easy way to fix up gator bites for your friends - exotic, but taste like chicken! You can get frozen alligator meat online.

Ingredients:
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
¼ cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
½ teaspoon cayenne pepper
2 teaspoons black pepper
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar

Directions:
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame. Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat. When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot. To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 487.1
Fat: 20.4 g
Saturated fat: 2.1 g
Carbohydrates: 19.1 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 54 g
Cholesterol: 2 mg
Sodium: 59.7 mg
Best-ever Beef Barley Soup


Ingredients:
lean ground beef, water, beef bouillon cubes, carrots, onions, green peppers, celery, garlic, barley, salt, pepper, bay leaf, catsup, crushed tomatoes, tomato sauce

Directions:
In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.
(I use a two-tined cooking fork.] Add all other ingredients.
Simmer for 1 1/4 to 1 1/2 hours.
Adjust seasonings, if necessary.
Almond Shrimp with Amaretto Butter


Ingredients:
butter, onion, large shrimp, amaretto liqueur, salt

Directions:
Heat butter in skillet until golden brown, then saute onion in butter until translucent and barely browned.
Add shrimp and saute about 5 minutes.
Add amaretto, almonds and salt and cook on medium heat for another 4 to 5 minutes.
Serve alone as an elegant appetizer, or over angel hair pasta as an entree.
Easiest Stuffed  Cherry Tomatoes Appetizer


Ingredients:
cherry tomatoes, mozzarella cheese, extra virgin olive oil, fresh basil

Directions:
Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with  one piece of sliced basil for presentation.
Serve on a platter.
Cream of Wheat Griddlecakes
Category: breakfast-and-brunch
By CSYJNAMOM

My mother in law makes these yummy griddlecakes for a nice start to the weekend. Serve with warm maple syrup.

Ingredients:
1 ¼ cups all-purpose flour
⅓ cup instant cream of wheat
⅓ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups milk
½ cup sour cream
¼ cup vegetable oil
1  egg
1 teaspoon vanilla extract

Directions:
Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 pancakes

Calories: 402.1
Fat: 18.4 g
Saturated fat: 5.9 g
Carbohydrates: 50.4 g
Sugars: 16.5 g
Dietary fiber: 1.2 g
Protein: 8.5 g
Cholesterol: 52.2 mg
Sodium: 635.5 mg
Apple Strudel Muffins
Category: bread
By NMARIEA

Fabulous apple muffins with a delicious cinnamon crumb topping! Give them a try -- you won't be sorry!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
2  eggs
1 ¼ teaspoons vanilla
1 ½ cups chopped apples
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon butter

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 muffins

Calories: 263.7
Fat: 9.7 g
Saturated fat: 5.8 g
Carbohydrates: 41.4 g
Sugars: 24.4 g
Dietary fiber: 1 g
Protein: 3.4 g
Cholesterol: 53.9 mg
Sodium: 254.6 mg
Beer-Battered Yellow Squash


Ingredients:
cornstarch, flour, onion powder, beer, canola oil

Directions:
Wash and dry squash. Slice squash in 1/4 inch or less slices and spread on a platter. Lightly sprinkle salt over slices.
In a large cast iron skillet add enough oil to make it about 1" from the bottom and use medium high heat. If you don't have a cast iron skillet -- however you fry will be fine. In a medium bowl add cornstarch, flour, onion powder. and stir with a fork. Slowly add beer and keep stirring. Stop pouring beer when you have the consistancy of cream.
Pat squash dry (salting squash causes squash to sweat] Dip squash into batter and fry in oil. Put enough slices without touching, and turn after about 1-2 minute or until very light brown. Drain on paper towels and serve. I have soy sauce for dipping.
Savory Kale, Cannellini Bean, and Potato Soup
Category: soups-stews-and-chili
By Chris&Kelly

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Ingredients:
2 tablespoons extra-virgin olive oil
1  onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3  potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Directions:
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 3 quarts

Calories: 262
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 38.8 g
Sugars: 4.2 g
Dietary fiber: 6.9 g
Protein: 8.2 g
Cholesterol: 2 mg
Sodium: 245.2 mg
The Best Seafood Stuffed Mushrooms
Category: appetizers-and-snacks
By Terri Carroll

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Ingredients:
1 (8 ounce) package softened cream cheese
1  egg yolk
1 tablespoon Italian bread crumbs
1  green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated. Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 stuffed mushrooms

Calories: 278.5
Fat: 15.6 g
Saturated fat: 8.9 g
Carbohydrates: 17.5 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 17.4 g
Cholesterol: 132.4 mg
Sodium: 388.6 mg
Sugared Cranberry Gorp


Ingredients:
butter, light brown sugar, ground cinnamon, dried cranberries, walnuts

Directions:
Preheat oven to 300°F Lightly spray a large baking sheet with cooking spray.
Combine butter and brown sugar in large saucepan; heat over medium heat until butter is melted. Stir in cinnamon. Add cranberries, walnuts, almonds and pretzels; stir until well blended.
Spread mixture on prepared pan. Bake 15 minutes or until mixture is crunchy and light brown.
Oatmeal Cookies


Ingredients:
shortening, brown sugar, white sugar, egg, vanilla, oatmeal, flour, cinnamon, water, baking soda, salt

Directions:
Preheat oven to 350 degrees., Beat together shortening, sugars, egg, water, and vanilla until creamy., Next add Cinnamon, Baking Soda, and opt. Salt., Then add flour., Finally, add Oats., Drop by rounded tablespoonfuls onto greased cookie sheet., Bake for 12-15 minutes until golden brown.