xiaoxl/recipe_data huggingface dataset:
Black Bean and Corn Enchilada Casserole (No Meat)


Ingredients:
extra virgin olive oil, onion, bell pepper, garlic cloves, cumin, Mexican chili powder, salt, black pepper, reduced sodium black beans, frozen corn kernels, Rotel tomatoes & chilies, Rotel tomatoes & chilies, corn tortillas

Directions:
1.  Preheat the oven to 350 degrees.
2.  Put the EVOO in a sauté pan.  Add the onion and bell pepper and sauté for about 7 minutes.  Add the garlic and sauté another 2 minutes.
3.  Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel.  Do not drain the Rotel, since you need the liquid.
4.  Cook the filling together for about 15 minutes.  Taste the filling for seasoning, and adjust if you like.
5.  ASSEMBLY: spray your baking dish with non stick spray.  Spoon a thin layer of the enchilada sauce to coat the bottom of the dish.  I use El Pato red sauce, but use your favorite kind.
6.  Add one layer of corn tortillas (use 4].   Cut them to fit if needed.
7.  Add another thin layer of enchilada sauce to the tortillas.  Then add about half of the bean filling.
8.  Sprinkle one cup of cheese on top of the filling.  Top with another layer of tortillas (4 tortillas].
9.  Top with enchilada sauce, another layer of beans, and another cup of cheese.
10.  Top with final 4 tortillas.  Pour over the remaining sauce over the bake.
11.  Spray a piece of foil so it won't stick to the pan, and cover the dish.  Bake for 30 minutes.
12.  Remove from the oven and take off the foil.  Sprinkle on the remaining cheese and bake for another 15 minutes.
13.  Let it sit out of the oven for about 5 minutes before serving.
Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all].
Cookie Dough Brownies
Category: desserts
By macandchaz

These cookie dough brownies with chocolate chips are to die for - try them for yourself and see if you can manage eating only one!

Ingredients:
¾ cup butter, softened
4 ounces unsweetened chocolate, chopped
2 cups white sugar
3  eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup butter, softened
¾ cup light brown sugar
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 tablespoons water, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine butter and chocolate in a large saucepan over medium-low heat. Melt chocolate, stirring frequently. Remove from heat and stir in white sugar. Stir in eggs and vanilla extract. Mix in flour until batter is smooth and pour brownie batter into the prepared baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely, about 30 minutes. Cream butter and brown sugar together in a bowl. Stir in flour, salt, vanilla extract, and chocolate chips. Add water, 1 tablespoon at a time, stirring after each addition until dough reaches cookie dough consistency. Spread cookie dough on top of cooled brownies.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 20 brownies

Calories: 337.5
Fat: 17.8 g
Saturated fat: 10.8 g
Carbohydrates: 44.8 g
Sugars: 32.8 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Cholesterol: 58.4 mg
Sodium: 155.4 mg
Double-Garlic Potato Bread


Ingredients:
water, butter, egg, bread flour, instant mashed potatoes, sugar, garlic powder, active dry yeast, bread machine yeast

Directions:
Measure carefully, placing all ingredients in bread machine pan in order recommended by the manufacturer.
Select Basic/white cycle.
Use medium or light crust color.
DO NOT use DELAY Cycle.
Remove baked bread from pan, and cool on wire rack.
Quesadillas


Ingredients:
6-inch flour tortillas, cheddar cheese, monterey jack cheese, green chili peppers, salsa, green chili salsa, sour cream

Directions:
To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers.
Top with remaining 3 tortillas.
Brush a large skillet or griddle with oil.
Heat skillet or griddle till a drop of water sizzles.
Cook quesadillas, one at a time, over medium heat about 4 minutes (total] or till cheese is melted and tortillas are light brown, turning once.
To bake quesadillas, brush one side of the 3 tortillas with some oil.
Place tortillas, oiled side down, on a baking sheet.
Top with cheese, peppers, and remaining tortillas, and brush with remaining oil.
Bake at 450F for 6 minutes, or until light brown.
To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalapeno peppers, if desired.
Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"


Ingredients:
garlic, red curry paste, chopped tomatoes, coconut milk, pineapple, fish sauce, palm sugar, lime juice, kaffir lime leaves, fresh basil leaves

Directions:
Peel, devein, and behead the shrimp, leaving only the small tail shells on.
Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
You want 2 tablespoons of chopped tomatoes.
In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
Stir to combine fully.
Add the prawns and cook until they turn slightly pink and opaque.
Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
Transfer to a serving dish and serve with steamed Thai jasmine rice.
Easy and Fun Peanut Butter Balls
Category: desserts
By MARBALET

Kids will love to roll these peanut butter balls into the different coatings.

Ingredients:
1 cup peanut butter
1 cup dry milk powder
½ cup honey

Directions:
Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue. Eat and enjoy!

Yields: 2 dozen

Calories: 205.6
Fat: 10.9 g
Saturated fat: 2.3 g
Carbohydrates: 21 g
Sugars: 18.8 g
Dietary fiber: 1.3 g
Protein: 9.1 g
Cholesterol: 2 mg
Sodium: 152.8 mg
San Antonio Taco Salad


Ingredients:
flour tortillas, ground beef, ground turkey, onion, garlic cloves, salsa, chili powder, cumin, fresh cilantro, iceberg lettuce, romaine lettuce, sour cream

Directions:
Heat 3 inches oil to 365°F in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl. Holding ladle in place, fry 1 to 2 minutes, or until lightly golden brown.  Drain on paper towel. Repeat with remaining tortillas.
In a large nonstick skillet over medium heat, cook the ground beef or turkey, onion and garlic in oil until meat is no longer pink. Stir in the chili powder, cumin, salsa, salt and pepper; cook over medium heat an additional 5 minutes. Remove from the heat; stir in cilantro.
Divide lettuce equally among tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes.
Dump Cake II
Category: desserts
By Andrea

This super recipe is easy to make, using yellow cake mix, canned cherries, and crushed pineapple to make a dump cake.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple
1 (16.5 ounce) can pitted dark sweet cherries
½ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix. Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

Yields: 1 -9x13 inch pan

Calories: 147.9
Fat: 6.4 g
Saturated fat: 2.8 g
Carbohydrates: 22.2 g
Sugars: 14.2 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 10.6 mg
Sodium: 169.5 mg
Veggie and Cilantro Hummus Sandwiches
Category: main-dish
By The Messy Cook

I recreated this deliciously refreshing vegetable sandwich from my favorite bakery. The cool crispness is perfect anytime of the year!

Ingredients:
1 cup canned garbanzo beans (chickpeas), drained,  rinsed
⅛ cup tahini
1 clove garlic, minced
1 teaspoon salt
½ teaspoon garlic powder
1 pinch paprika
1 ½ teaspoons olive oil
1 tablespoon water
2 tablespoons fresh lemon juice
⅓ cup chopped fresh cilantro
¼ cup water
4 teaspoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 tablespoons white sugar
1 pinch salt
½ teaspoon sesame oil
½  cucumber, thinly sliced
1 large tomato, sliced
1 small red onion, thinly sliced
4 slices bread
¼ cup crumbled feta cheese
⅔ cup shredded lettuce

Directions:
To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside. Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing. Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.

Prep time: 45 mins
Total time: 45 mins
Yields: 2 sandwiches

Calories: 601.2
Fat: 24.9 g
Saturated fat: 5.8 g
Carbohydrates: 81.6 g
Sugars: 21.2 g
Dietary fiber: 10.6 g
Protein: 17.1 g
Cholesterol: 16.7 mg
Sodium: 2102.4 mg
Cabbage Veggie Soup


Ingredients:
cabbage, chicken broth, diced tomatoes, onion, green pepper, celery & leaves, Worcestershire sauce, oregano, thyme, garlic cloves, parmesan cheese

Directions:
Cut cabbage into 1" pieces, dice onion, green pepper, celery & garlic.
Mix all ingredience except cheese in a soup pot and bring to a boil. Turn heat down and simmer on low for at least 2 hours and up to all day.
Serve with cheese on top.
Garlic and Parmesan Chicken Wings
Category: appetizers-and-snacks
By Chef John

The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.

Ingredients:
cooking spray
3 quarts cold water
⅓ cup balsamic vinegar
¼ cup salt
1  bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
8 cloves garlic, minced
1 pinch salt
3 tablespoons olive oil, or as needed
1 tablespoon freshly ground black pepper
2 teaspoons red pepper flakes, or to taste
4 pounds chicken wings, separated at joints, tips discarded
2 tablespoons fine bread crumbs
1 cup finely grated Parmigiano-Reggiano cheese, divided

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray. Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Mash garlic and a pinch of salt together in a mortar and pestle until smooth. Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese. Bake in the preheated oven until browned, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 4 pounds chicken wings

Calories: 276
Fat: 19.3 g
Saturated fat: 5.6 g
Carbohydrates: 5.4 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 19.8 g
Cholesterol: 56.5 mg
Sodium: 246.1 mg
Chocolate Waffle Cones or Bowls


Ingredients:
eggs, granulated sugar, unsalted butter, pure vanilla extract, all-purpose flour, cocoa powder, baking powder

Directions:
Beat eggs add in the sugar gradually, beating well until smooth.
Add the melted cooled butter and vanilla.
Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well,  making a sticky drop by spoon batter.
Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
Remove and form into cones or bowls, or trim for squares.
Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
for squares I trim with a pizza cutter and use for bars.  You can also brush with melted chocolate and let harden before storing away.
I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch.  Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake.  You have to try that too.
Ryan's Irish Coffee


Ingredients:
"brewed coffee"

Directions:
"Add the whiskey and liqueur to coffee and reheat if necessary. Top the coffee with whipped cream and drizzle of creme di menthe. Garnish with a cinnamon stick and serve."
Bacon-Wrapped Little Boys


Ingredients:
bacon, parsley sprig

Directions:
Wrap 1/2 rasher of the bacon around each frankurt, and secure it with a toothpick.
Place the bacon-wrapped little boys in the microwave, cover with a paper towel and cook for 3-4 minutes, or for the appropriate time, depending on the heat level of your microwave.  As always with microwaved food, cook a little at a time, and move the little boys around in the course of the cooking from the outer to middle areas etc.
Remove the toothpicks, garnish the bacon-wrapped little boys with sprigs of parsley and serve them in hot-dog rolls, as appetisers or with a potato salad.
Salt and Vinegar Almonds
Category: appetizers-and-snacks
By Robert Kostoroski

For a delicious and nutritious snack, try this recipe for roasted almonds with the classic taste of salt and vinegar.

Ingredients:
2 cups whole almonds
1 cup balsamic vinegar
½ cup brown sugar
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes. Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat. Line the baking sheet with parchment paper. Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow to dry, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 cups

Calories: 259.1
Fat: 18 g
Saturated fat: 1.4 g
Carbohydrates: 20.5 g
Sugars: 14.9 g
Dietary fiber: 4.2 g
Protein: 7.7 g
Sodium: 155.9 mg
Houston's Honey Mustard Dressing


Ingredients:
extra virgin olive oil, cider vinegar, honey, Dijon mustard, yellow mustard, mayonnaise, cayenne pepper

Directions:
"Combine all ingredients (I place all ingredients in a jar and shake until well mixed] and refrigerate."
Goat Cheese Stuffed Peppadews


Ingredients:
peppadew peppers, fresh chives

Directions:
Drain peppers and set aside.  Mix the goat cheese and chives in a small bowl.  Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture.  Arrange on a serving platter, sprinkle more chives on top if desired.
Enjoy!
Mustardy Pheasant Breasts


Ingredients:
pheasant breast, butter, Dijon mustard, white wine vinegar, tarragon vinegar, cayenne pepper

Directions:
Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
Mansaaf  (Spiced Lamb)


Ingredients:
lamb shoulder, water, pine nuts, yellow onion, turmeric, ground allspice, cinnamon, yogurt, cornflour, salt

Directions:
Place lamb in a large pan and just cover with water.
Bring to boil slowly, skimming off froth (this is blood and wont taste good if left in].
When clean and boiling, add salt and pepper as desired, cover and simmer about 30 minutes.
Meanwhile, heat butter in a skillet, and add snoober nuts, sautéing till golden.
Remove, keeping butter in the pan as much as possible, and set nuts aside.
Add onion to pan, frying gently until clear.
Then stir in turmeric, allspice and cinnamon all at once and cook another 2 minutes only.
Add onion mixture to the lamb.
Meanwhile, prepare Laban mutboukh as follows:Place the yogurt in a heavy pan.
Blend beaten egg whites with cornflour and add salt, stirring into the yogurt until well mixed.
Place pan over medium heat, and stirring constantly, heat until it begins to boil.
It's important to stir in the same direction, or so my grandma always said.
Lower the heat and let simmer, uncovered about 3-5 minutes or until thickened.
Set aside.
When lamb as cooked about 1 hour, remove the lid, cooking until the liquid has been reduced so it's covering only half the lamb.
Then add laban mutboukh, shaking the pan instead of stirring to blend.
Simmer over low heat until lamb is tender and sauce is thickened.
If it can't be helped, and sauce must be stirred, do so in one direction.
Adjust salt and pepper as desired and remove cinnamon.
Pile the mansaaf on a serving plate, sprinkling with the snoober nuts.
Serve with hot cooked rice.
Mansaaf is usually eaten over the rice with the sauce poured generously over the top.
Light & Tasty Artichoke Crostini


Ingredients:
sourdough baguette, tomatoes, water-packed artichoke hearts, fresh basil, olive oil, seasoning salt, pepper

Directions:
Cut the baguette into 32 slices.
Place on an ungreased baking sheet; spritz bread with nonstick cooking spray.
Bake at 325 degrees for 7-10 minutes or until crisp.
Cool on a wire rack.
In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper.
Spoon onto bread slices.
Spicy Sausage & Black Bean Chili


Ingredients:
hot Italian sausage, chili powder, dried oregano, ground cumin, cinnamon, fennel seed, bay leaves, onions, garlic, adobo sauce, chipotle pepper, diced tomatoes, black beans

Directions:
Remove sausage from casing.
In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks.
Drain off all but 2 tsp fat.
Reduce heat to medium.
Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves.
Cook, stirring for 1 minute.
Add onions, garlic, red peppers, adobo sauce, and chipotle pepper.
Cook, stirring, for about 8 minutes or until vegetables are softened.
Stir in diced tomatoes and 2 cups water.
Bring to boil, reduce heat and cook, covered, for 20 minutes.
Stir in beans.
Simmer, uncovered, for another 30 minutes or until sauce is thickened.
Remove bay leaves.
Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.
Captain Courageous


Ingredients:
"dark rum"

Directions:
Pour the coconut rum into a collins glass half-filled with ice cubes., Add pineapple juice, and stir., Float dark rum on top, and enjoy.
Thai Noodles With Peanut Sauce


Ingredients:
chicken broth, soy sauce, honey, fresh ginger, ground cumin, coriander powder, red pepper flakes, garlic cloves, spaghetti, carrot, green onion, chicken breasts

Directions:
Cook pasta until al dente and set aside in a pasta bowl.
Saute green onions and carrots in a tiny bit of oil over high heat for 3-5 minutes; throw this on top of pasta.
Saute chicken until done; slice into strips and throw on top of pasta.
In a saucepan, add sauce ingredients:  broth, soy sauce, peanut butter, honey, ginger, cumin, coriander seed, red pepper flakes and garlic.
cover and cook slowly over medium heat until heated through and stir frequently.
Add over pasta and mix using forks or salad spoons until the sauce is evenly distributed.
Crock Pot Zucchini Soufflee


Ingredients:
zucchini, Bisquick, parmesan cheese, eggs, onion, garlic cloves, parsley, salt

Directions:
Lightly coat crock with nonstick cooking spray and set on low.
In a large bowl combine all the ingredients. Pour mixture into crockpot and cook for approximately 6-8 hours on low depending how large your crock pot is.
Easy Crust Pizza


Ingredients:
cornmeal, ground beef, flour, salt, pepper, milk, eggs, onion, mushrooms, mozzarella cheese

Directions:
Heat oven to 425º.  Grease a 12-inch pizza pan; lightly sprinkle with cornmeal.
In a skillet, brown the ground beef; drain off fat.
In a medium bowl, combine flour, Italian seasoning, salt, pepper, milk & eggs; blend until smooth.
Pour batter in pizza pan, tilting to cover bottom evenly.  Spread beef over batter.  Top with mushrooms & onions.
Bake on lowest oven rack for 20-25 minutes or until golden brown.
Remove from oven; pour pizza sauce evenly on top & sprinkle with cheese.  Return to oven for another 7-12 minutes.
Spicy Chipotle Turkey Burgers
Category: meat-and-poultry
By mbaucum

With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!

Ingredients:
1 pound ground turkey
½ cup finely chopped onion
2 tablespoons chopped fresh cilantro
1  chipotle chile in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
¼ teaspoon black pepper
4 slices mozzarella cheese
4  hamburger buns, split and toasted

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 burgers

Calories: 376.2
Fat: 15.3 g
Saturated fat: 5.6 g
Carbohydrates: 25.8 g
Sugars: 1.5 g
Dietary fiber: 1.8 g
Protein: 33.3 g
Cholesterol: 101.6 mg
Sodium: 725.3 mg
Gooey Butter Cookies
Category: desserts
By SOAP

If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.

Ingredients:
1 (8 ounce) package cream cheese
½ cup butter, softened
1  egg
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased  cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Prep time: 5 mins
Cook time: 13 mins
Total time: 18 mins
Yields: 2 dozen

Calories: 167.5
Fat: 9.8 g
Saturated fat: 4.9 g
Carbohydrates: 18.3 g
Sugars: 1.3 g
Dietary fiber: 0.2 g
Protein: 2 g
Cholesterol: 28.6 mg
Sodium: 199.3 mg