xiaoxl/recipe_data huggingface dataset:
Homemade Cream Horns
Category: desserts
By AC

This is a delicious dessert everyone will love. With less sugar than store-bought, it's also a smarter choice. The cream filling is like a sweet heavenly cloud. You won't be able to eat just one. Be sure to bring the recipe with you to parties because everyone will want it!

Ingredients:
1 sheet frozen puff pastry, thawed
4 ounces cream cheese, softened
3 tablespoons white sugar
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon confectioners' sugar, or more as needed  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down. Bake in the preheated oven until golden brown, about 12 minutes. Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds. Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy. Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 441.2
Fat: 31.3 g
Saturated fat: 16.2 g
Carbohydrates: 35 g
Sugars: 16.7 g
Dietary fiber: 0.6 g
Protein: 4.8 g
Cholesterol: 20.8 mg
Sodium: 165.5 mg
Israeli Couscous, Tomato and Mozzarella Salad


Ingredients:
cherry tomatoes, mozzarella cheese, extra virgin olive oil, salt, fresh ground black pepper, garlic clove, israeli couscous, fresh basil, basil leaves

Directions:
Halve cherry tomatoes.
In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
Cook couscous according to directions.
Rinse Couscous with cold water until cool.
Toss Couscous and Basil with tomato and mozzarella mixture.
Garnish with whole basil leaves serve.
Starbucks Eggnog Latte


Ingredients:
half-and-half, nutmeg

Directions:
"Combine all in a tall glass."
Pineapple Chicken


Ingredients:
boneless skinless chicken breast halves, dried thyme, salt, pepper, unsweetened pineapple slices, cornstarch, Dijon mustard, honey, garlic cloves, cooked rice

Directions:
Sprinkle chicken with thyme, salt and pepper.
In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
Cut pineapple rings in half and set aside.
Combine cornstarch and 2 tablespoons juice until smooth; set aside.
Combine mustard, honey, garlic and remaining pineapple juice; mix well.
Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
Remove chicken and keep warm.
Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
Return chicken to pan. Top with pineapple; heat through.
Serve over rice.
Garlic Croutons
Category: side-dish
By Cathy Hofmann

A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.

Ingredients:
4 tablespoons butter
1 clove garlic, minced
3 (3/4 inch thick) slices French bread, cut into cubes

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat.  Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry.  Check frequently to prevent burning.  Cool.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 1/2 cups croutons

Calories: 89.1
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 4.2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 20.4 mg
Sodium: 100.8 mg
Campbell's Tuna Noodle Casserole


Ingredients:
milk, canned tuna, cheddar cheese

Directions:
PREHEAT oven to 400°F., STIR soup, milk, peas, tuna and noodles in 1 1/2-qt. casserole., BAKE for 20 minute or until hot. Stir., SPRINKLE cheese over tuna mixture., BAKE for 2 minute more or until cheese is melted., TIP: Substitute your family’s favorite frozen vegetable for the peas.
Chex Mix


Ingredients:
cashews, garlic powder, Accent seasoning, salt, salt

Directions:
Heat oven to 225 degrees., Bake for three hours, stirring every 30 minutes.
Carrot Cake With Cream Cheese Icing


Ingredients:
all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, allspice, nutmeg, brown sugar, eggs, carrots, raisins, fat-free buttermilk, vanilla extract, crushed pineapple, light butter, powdered sugar, vanilla extract

Directions:
Preheat oven to 350.
Combine first 7 ingredients in a medium bowl. Stir well.
Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time. beating well with wire whisk after each addition. Stir in carrots, raisin, buttermilk, vanilla, and pineapple. Add flour mixture and stir well.
Spoon batter into 13x9x2 inch pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
Prepare Icing: Beat butter and cheese at high speed of an electric mixer until fluffy. Gradually add sugar; beat at low speed until well blended. Add vanilla and beat well.
After cake is complete cool, spread icing.
Tropical Shrimp Scampi
Category: main-dish
By marcod

This fruity shrimp scampi has a citrus kick.

Ingredients:
1 (16 ounce) package linguine pasta
½ cup olive oil
½ cup pineapple juice
½ cup no-pulp orange juice
5 teaspoons grated orange zest
5 teaspoons lemon zest
1 teaspoon salt
1 teaspoon pepper
5 cloves garlic, peeled
1 pound medium shrimp - peeled and deveined
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes. While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender.  Blend on high speed until smooth. Pour sauce into a large skillet over medium-high heat.  Bring to a simmer and cook for 2 minutes.  Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes. Drain the linguini, and place on a serving platter.  Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 520.1
Fat: 20.9 g
Saturated fat: 3.3 g
Carbohydrates: 61.1 g
Sugars: 6.4 g
Dietary fiber: 3.2 g
Protein: 23.4 g
Cholesterol: 116.5 mg
Sodium: 551.5 mg
Creamy Nacho Dip
Category: appetizers-and-snacks
By DaDD

A fast and easy dip! We often bought a dip at a little market. I decided to try to replicate it, with success.

Ingredients:
½ cup sour cream
½ cup light mayonnaise (such as Hellmann's Light®)
½ cup salsa
1 teaspoon vegetable bouillon (such as Knorr®)), or more to taste
1 tablespoon taco seasoning mix (such as Old El Paso®)
1 cup shredded Cheddar-Monterey Jack cheese blend

Directions:
Stir sour cream, mayonnaise, salsa, vegetable bouillon, and   mix together in a bowl until smooth. Fold cheese into the creamy mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.

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

Calories: 68.8
Fat: 6 g
Saturated fat: 2.8 g
Carbohydrates: 2.1 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 1.9 g
Cholesterol: 12 mg
Sodium: 186.7 mg
Blueberry Cream Cheese Muffins
Category: bread
By Hunter StClaire

Whole wheat, honey, blueberries, and a cream cheese filling make these muffins special.

Ingredients:
1 cup unbleached all-purpose flour
1 ¼ cups buttermilk
1 cup white sugar
½ cup honey
¼ cup olive oil
1  egg, lightly beaten
1 ½ cups whole wheat flour
1 teaspoon salt
1 tablespoon baking soda
1 cup blueberries
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 ½ tablespoons unbleached all-purpose flour
1  egg
¼ cup sour cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes. Mix in 1 cup sugar, honey, oil and egg. Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter. To make the filling:  In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla. Blend until smooth. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 377.2
Fat: 13.5 g
Saturated fat: 5.8 g
Carbohydrates: 60 g
Sugars: 39.2 g
Dietary fiber: 2.5 g
Protein: 6.8 g
Cholesterol: 54.7 mg
Sodium: 585.5 mg
Tortellini With Peas and Bacon


Ingredients:
tortellini cheese pasta, bacon, onions, peas, parmesan cheese, heavy cream

Directions:
Boil tortellini., While pasta is cooking, fry bacon till crispy., Remove bacon and drain bacon grease from pan except for one tablespoon., Cook onion in bacon grease till golden brown., Pour in heavy cream and cook till slightly thickened., Add cooked pasta,cheese ,peas and crumble in bacon., Salt and pepper to taste., Heat one minute and serve., Sprinkle with additional parmesan cheese if desired.
Apple Pie Cranberry Sauce


Ingredients:
fresh cranberries, brown sugar, golden raisin, apple pie spice, salt

Directions:
"In a large saucepan, combine all of the ingredients with 1 cup water. Bring to a boil over high heat then reduce the heat to simmer, stirring occasionally, just until the cranberries burst."
Peanut Butter/Corn Flakes Cookies


Ingredients:
sugar, white corn syrup, peanut butter

Directions:
Bring sugar and corn syrup to boil; remove from heat.
Add peanut butter and mix well.
Pour mixture over corn flakes.
Mix into balls onto waxed paper or spread into buttered pan.
Brandy Zoom


Ingredients:
brandy, honey

Directions:
"Shake all ingredients together in mixing tin and strain into your favorite cocktail glass."
Curried Broccoli Cranberry Salad
Category: salad
By MHarryman

Came up with this for a more exotic twist on the classic bacon broccoli salad, since many of us are vegetarians.  Makes a great summer potluck dish, and a quick side to a world cuisine menu. Play with the type of curry powder you use to change up the base flavor.

Ingredients:
1 large head broccoli, cut into florets
½  red bell pepper, chopped
½ cup dried cranberries
½ cup chopped walnuts
4  scallions, chopped
¾ cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 tablespoon curry powder, or more to taste
½ teaspoon cayenne pepper  (Optional)

Directions:
Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl. Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 330.8
Fat: 28.6 g
Saturated fat: 3.9 g
Carbohydrates: 18.8 g
Sugars: 10.9 g
Dietary fiber: 3.5 g
Protein: 3.8 g
Cholesterol: 10.4 mg
Sodium: 177.8 mg
Chicken Francese With Gremolata by Rachael Ray


Ingredients:
boneless skinless chicken breasts, lemons, parsley, garlic cloves, anchovy fillet, eggs, flour, white wine, butter, fresh basil leaf

Directions:
Set oven to 300 degrees.
Prepare pot with boiling water and cook pasta until just done.
Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
Put flour in one dish and beaten eggs in another.
Dredge seasoned chicken in flour and then in egg.
Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
Fry the meat in mixture until just done.
Place on a platter in warm oven.
In pan with remaining oil/butter, add wine/stock/lemon juice.
Reduce while pasta is cooking.
Add half of the parsley mixture.
Melt the remaining 2 tablespoons butter in sauce.
When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
Warm until vegetables are wilted.
Place chicken on warmed dinner plates.
Top each with some of the reserved parsley mixture and serve with the pasta on the side.
Strawberry Cheesecake (2)


Ingredients:
cream cheese, sugar, vanilla essence, eggs, strawberries, graham cracker square, brown sugar, butter

Directions:
for the crust, combine all the crust ingredients and press down firmly into a 9" spring form pie tin.
Refrigerate.
In a bowl, blend together cheese, sugar and vanilla.
Add the eggs, mix well.
Pour this batter into the pie crust.
Bake at 350 degree F until center is almost set about 40 minutes.
refrigerate for 3 hours.
before serving, decorate with strawberry slices.
Club Chicken Casserole Better Homes and Gardens 1977


Ingredients:
chicken broth, white rice, butter, margarine, all-purpose flour, salt, pepper, milk, turkey, parsley

Directions:
In a saucepan bring chicken broth and rice to boiling.
Reduce heat; cook, covered, for 15 minutes.
Remove from heat; let stand, covered, for 10 minutes.
Meanwhile, cook broccoli according to package directions; drain well.
In a saucepan melt butter or margarine.
Stir in flour, salt, and pepper.
Add milk all at once; cook and stir till thickened an bubbly.
Stir in chicken, cooked rice, drained broccoli, and mushrooms.
Turn into a 2-quart casserole.
Bake, covered at 350 degrees till heated through, 30 to 35 munutes.
Sprinkle with almonds and garnish with parsley on top.
Festive Broccoli with Buttered Red Pepper


Ingredients:
broccoli florets, butter, red bell pepper, garlic

Directions:
Bring a medium-size pot of salted water to boiling.
Add broccoli florets and cook for 5-6 minutes or until tender.
Drain and keep warm.
Heat 2 tbsp butter in medium-size nonstick skillet over medium heat.
Add red pepper and garlic; reduce heat to medium-low heat.
Cook stirring occasionally for 20 minutes.
Remove from heat.
Add remaining tbsp butter, salt and pepper.
Place broccoli in bowl.
Pour butter over top.
Serve at once.
Louisiana Baked Shrimp


Ingredients:
shrimp, butter, margarine, dry red wine, chili powder, ground black pepper, garlic, Worcestershire sauce, salt

Directions:
Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish., Combine butter and next 7 ingredients in a saucepan., Cook over medium heat, stirring constantly, until butter melts., Pour over shrimp., Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink., Serve with bread.
Fresh Spring Rolls With Sweet and Sour Dipping Sauce


Ingredients:
lettuce, cucumber, carrot, cilantro, rice paper, medium shrimp, pork, rice vinegar, sugar, ketchup, red chili sauce, water

Directions:
Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes].
Shred lettuce & peel carrot into thin strips with peeler.
Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce.
Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.
Remove softened sheet from water, spread flat on top of a dampened towel.
Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.
Roll up a fold on each end, then continue to roll up the round until nice and snug. Rice rounds are a bit stretchy.  Makes 24 rolls, and serve with dipping sauce.
Dipping sauce: combine all ingredients until well blended. Makes about 2 cups.
Mashed Sweet Potatoes
Category: side-dish
By RAINSPIRIT

Simple mashed sweet potatoes flavored with maple syrup and butter.

Ingredients:
6  sweet potatoes, peeled and cubed
¾ cup milk
½ cup butter
¾ cup maple syrup

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 352.5
Fat: 16.2 g
Saturated fat: 10.2 g
Carbohydrates: 50.9 g
Sugars: 32.3 g
Dietary fiber: 3.3 g
Protein: 2.9 g
Cholesterol: 43.1 mg
Sodium: 160.1 mg
Almond Jelly
Category: world-cuisine
By YELLOWMNM81

This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.

Ingredients:
1 cup water
2 (.25 ounce) envelopes unflavored gelatin powder
1 cup water
2 cups milk
¾ cup sugar
1 ½ teaspoons almond extract

Directions:
Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside. Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 148.3
Fat: 1.6 g
Saturated fat: 1 g
Carbohydrates: 28.8 g
Sugars: 28.8 g
Protein: 4.7 g
Cholesterol: 6.5 mg
Sodium: 39.1 mg
Lemon Polenta Cake
Category: world-cuisine
By kiminal

A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Ingredients:
2 ⅔ cups turbinado sugar
1 pound butter, room temperature
6  eggs, room temperature
5 cups almond meal
1 ⅓ cups fine cornmeal
1 teaspoon baking powder
½ teaspoon salt
6  lemons, juiced and zested
¾ cup superfine sugar

Directions:
Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper. Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined. Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes. While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat. Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 10-inch cake

Calories: 774.1
Fat: 41.9 g
Saturated fat: 21 g
Carbohydrates: 86.7 g
Sugars: 54.5 g
Dietary fiber: 3.2 g
Protein: 23.5 g
Cholesterol: 163.2 mg
Sodium: 409.3 mg
Saltimbocca Alla Pollo


Ingredients:
boneless skinless chicken breasts, olive oil, garlic, ground sage, prosciutto, butter, dry white wine, fresh sage leaf, cornstarch, water

Directions:
Flatten the chicken breasts as much as possible.
In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece.
Season with salt, pepper and sage and top with thin layers of prosciutto.
Roll up and secure with toothpicks.
In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
Thicken wine sauce with cornstarch and water as needed, heat through and serve.
Italian Sausage & Pasta


Ingredients:
caraway seed, olive oil, onion, garlic, chopped tomatoes, diced tomato, red wine, oregano

Directions:
Cut each sausage link in 4 pieces.
Place in microwave dish, sprinkle liberally with caraway seed, and cover.
Microwave on high 5 minutes, stir, and continue to cook until sausage is cooked through.
Drain liquid from sausage and set aside.
In a large sauce pan, heat olive oil, and sauté onion and garlic until tender.
Add canned tomatoes, balsamic vinegar, and wine.
Add spices, stir, cover, and simmer 10 minutes.
Add sausage, stir well, cover, and simmer 30 minutes, stirring occasionally.
Serve with your favorite pasta, top with Parmesan cheese.
Duncan Hines Vegan Cakes


Ingredients:
character(0]

Directions:
Preheat oven to 350°F for metal, aluminum or glass pans, 325°F for dark or coated pans.
Place the Duncan Hines mix in a container .
Measure 10 liquid ounces of a soda (Sprite, Canada Dry, and other neutral ones are often better for everything, but you can use Pepsi or Coca-Cola for darker colored cakes.].
Add the soda in slowly so that it doesn't evaporate, stir as you do this. (The instructions are to add eggs, water, and oil. Do not do it].
Transfer it to the baking utensil.
Bake for 15-18 minutes if you make cupcakes. Most other pans come for about 25-30 minutes but check on the cake after 24.
Let the cake/cupcakes cool for 5 minutes before consumption.
Layer up with a good frosting or icing. Duncan Hines also has many amazing flavors such as creamy milk chocolate and whipped vanilla.
Stir frosting if to be used.
Decorate. It usually takes less than 5 minutes.
Liquid Cocaine
Category: drinks
By HOTSHOTS3

A great shot for all parties! Some Goldschlager, Jagermeister, and peppermint schnapps - you're ready to go.

Ingredients:
½ fluid ounce cinnamon schnapps (i.e. Goldschlager™)
½ fluid ounce peppermint schnapps
½ fluid ounce Jagermeister liqueur

Directions:
Pour the cinnamon schnapps, peppermint schnapps, and Jagermeister into a frozen shot glass. Bottoms up!

Prep time: 5 mins
Total time: 5 mins
Yields: 1 shot

Calories: 123.4
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 15.4 g
Sugars: 14.1 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 2.3 mg
Apple Peanut Butter Breakfast Cookies


Ingredients:
butter flavor shortening, crunchy peanut butter, granulated sugar, brown sugar, eggs, all-purpose flour, baking powder, baking soda, ground cinnamon, quick oats, raisins, granny smith apple, carrot, flaked coconut

Directions:
Preheat oven to 350°F Place sheets of foil on countertop for cooling cookies., Combine shortening, Peanut Butter and sugars in large bowl., Beat at medium speed with electric mixer until blended., Beat in eggs., Combine flour, baking powder, baking soda and cinnamon., Add gradually to creamed mixture at low speed., Beat until blended., Stir in oats, raisins, apple, carrot and coconut., Drop by measuring tablespoonfuls onto ungreased baking sheet., Bake for 9 to 11 minutes or until just brown around edges., Do not overbake., Cool 2 minutes on baking sheet., Remove cookies to foil to cool completely.