xiaoxl/recipe_data huggingface dataset:
Homemade Soft Pretzels


Ingredients:
active dry yeast, water, honey, unsalted butter, sea salt, unbleached all-purpose flour, water, baking soda, coarse sea salt

Directions:
In the bowl of a stand mixer, combine, yeast, water and honey; let sit for 10 minutes.
Add butter, salt and 1 ½ cups flour to yeast mixture; with the dough hook attachment, process on speed 3 until smooth, adding 1 tablespoons reserved flour (1/2 cup] until the dough clings around the hook. Increase speed to 4 and knead for 3 minutes.
Remove from the bowl and form a ball by pulling under. Place in a large bowl lightly oiled and turn to coat the ball. Cover with a clean towel and place in a draft-free area. Let it rise for 1 ½ hours or until it doubles in size.
Punch dough to deflate, form a ball by folding under and then divide into 4 equal pieces. Take one at a time and press down stretching it into a rectangular shape before rolling it up tightly from one side to the other; pinch the seam together. Roll it out back and forth with your hands to 12-inches long, tapering the ends. Set aside while working on the others.
Take the 1st piece that was rolled out and roll it out again to 24-inches long keeping the center slightly thicker. Take the ends and form a “u” shape, then cross them over and over again. Bring them back to the top of the loop, pressing the ends firmly into the pretzel shape. Transfer to 2 baking sheets lined with a silicone mat or lightly greased. Cover and let them proof for 30 minutes or until they double in size.
About 20 minutes later, preheat oven to 400ºF. In a saucepan over medium-high heat, add water and baking soda; stir to dissolve and bring to a boil.
Adding one at a time, drop a pretzel into the boiling water. Carefully flip it after 20 to 30 seconds and soak the other side for 20 to 30 seconds as well. If you let it soak longer, the pretzels will have a metallic taste to them. Return the soaked pretzel to the baking sheets and continue dipping the remaining ones.
Gently brush the pretzels with an egg wash and sprinkle with coarse sea salt; slash the dough with a sharp knife.
Transfer to the preheated overn and bake for 12 to 15 minutes or until golden brown. Remove from the heat and place on a wire rack to cool slightly, about 5 minutes. Makes 4 large pretzels.
Store them in an airtight container or a large re-sealable plastic bag.
Balsamic Glazed Asparagus


Ingredients:
asparagus, olive oil, salt, pepper, parmesan cheese

Directions:
Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet.  Bake in a 400F oven for 8-10 minutes or until tender crisp.
Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
Place roasted asparagus in serving dish; drizzle with the vinegar reduction.  Sprinkle with parmesan cheese.
Serve immediately.
Special Ham Biscuits


Ingredients:
onion, butter, Dijon mustard, Worcestershire sauce, poppy seeds, ham, swiss cheese

Directions:
Saute onion in butter till tender., Add mustard, Worcestershire sauce and poppy seeds., Place in refrigerator until it reaches spreading consistency., Open the rolls, spread both sides with the mixture., Place small amount of ham and cheese on roll and replace the top of the roll., Cover with foil and heat at 425 degrees for 20 minutes.
Fruit Shake


Ingredients:
strawberry, skim milk

Directions:
Combine all ingredients in a blender and blend until smooth., *You can also add 1 oz of vanilla protein powder for an extra pick me up!
Chocolate Cookie Cheesecake
Category: desserts
By Millie Ellis

I don't know what to say about this recipe other than it is decadent and addictive.

Ingredients:
2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 ¼ cups white sugar
⅓ cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4  eggs
1 ½ cups chocolate sandwich cookie crumbs
16 ounces sour cream
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 ½ cups semisweet chocolate chips
1 teaspoon vanilla extract

Directions:
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts,  and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Prep time: 30 mins
Cook time: 1 hr
Total time: 11 hrs
Yields: 14 servings

Calories: 753.5
Fat: 52 g
Saturated fat: 30.5 g
Carbohydrates: 62.9 g
Sugars: 33.8 g
Dietary fiber: 0.7 g
Protein: 11.2 g
Cholesterol: 174.2 mg
Sodium: 347.9 mg
Toblerone Souffle


Ingredients:
unsalted butter, all-purpose flour, chocolate, honey, eggs, salt, sugar, powdered sugar

Directions:
Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups], unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
Preheat oven to 400°F Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.].
Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.
Champagne Martini


Ingredients:
vodka, raspberry puree, fresh raspberries

Directions:
Add 1 tablespoon of raspberry puree into the bottom of each of 2 well chilled martini glasses.
Shake vodka in a cocktail shaker filled 3/4 full of cracked ice and strain vodka into each glass, dividing equally and taking care not to disturb the raspberry puree.
Gently add champagne to each glass and garnish each with a raspberry. Enjoy!
Beer Brats
Category: meat-and-poultry
By Zach

These awesome beer brats are boiled and then put on the grill!

Ingredients:
4 (12 ounce) cans beer
1 large onion, diced
10  bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper.  Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 10 sausages

Calories: 381.9
Fat: 27.4 g
Saturated fat: 9.4 g
Carbohydrates: 9.7 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 13.8 g
Cholesterol: 69.2 mg
Sodium: 1030.6 mg
Easy to Make Garlic Bread


Ingredients:
baguette, butter, garlic, parsley, cheese

Directions:
this recipe does not need the cheese, but if its a preference then just sprinkle over the top once cooked.
cut slits into the baguette.
mix the ingredients together, untill mixed and butter is soft.
spread  on both sides and heat in the oven.
if u prefere you can cut the bread into seperate sections.
No-Kraut Open Faced Reuben


Ingredients:
corned beef, swiss cheese, mayonnaise, prepared mustard, horseradish, Worcestershire sauce

Directions:
Mix dressing ingredients and set aside.
Place rye bread on a baking sheet. Spread with the very lightest amount of butter or margerine.
Place sliced corned beef on bread, and top with sliced swiss cheese.
Spread dressing over the top, stopping about 1/2 inch from the edge of the sandwich.
Broil until cheese melts and dressing bubbles.
Awesome Steak Marinade
Category: side-dish
By KCHASE

I created this marinade on a whim one day and it was delicious!  We usually use it on porterhouse steaks, but I'm sure it's interchangeable. This recipe is more than enough for two large steaks, but can be increased or decreased as needed.

Ingredients:
1 ½ cups steak sauce
1 tablespoon soy sauce
⅓ cup Italian-style salad dressing
⅓ cup honey
½ teaspoon garlic powder

Directions:
Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.

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

Calories: 405.7
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 80.5 g
Sugars: 50 g
Dietary fiber: 3.5 g
Protein: 3.9 g
Sodium: 3827.2 mg
Baked Stuffed Lobster Tails


Ingredients:
frozen lobster tails, dry white wine, lemon wedge, Italian parsley, butter, garlic cloves, salt, pepper, thyme

Directions:
Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
To make stuffing, tear bread into small pieces.
Chop parsley.
Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper.  If it is not holding together you can add a tiny bit of milk or water. Mix to blend and set aside.
Heat oven to 450°F.
Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell, piggyback style.
Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake (uncovered] 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white].
Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
For Clarified Butter:
Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.
Sautéed Zucchini & Chickpeas


Ingredients:
olive oil, butter, zucchini, chickpeas, salt, fresh ground black pepper

Directions:
Heat oil and butter in a deep (preferably non-stick] pan over a medium heat until it begins to foam.
Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
Add the chickpeas.
Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas.  Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft.  Taste, and season with salt and pepper.
To transport: Cool then place in an airtight container.
To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Date and Walnut Cake


Ingredients:
self raising flour, butter, caster sugar, ground mixed spice, walnuts, dates, walnuts, egg, milk

Directions:
Pre heat oven to 180c/350°F.
Grease a 6" cake tin or 1 lb loaf tin, and line with greaseproof paper.
Rub the butter into the flour so that it looks like breadcrumbs.
Add the sugar, ground nuts, chopped nuts, dates and the spice. Mix well.
Add the egg and milk stir with a spoon, do not beat the mixture.
Transfer the mixture to the tin and top with a few nuts.
Bake for 1.5 hour or until a tooth pick inserted into the centre comes out clean.
Allow to cool in the tin for 10 mins and place on a wire rack. When cool peel off the paper.
Rosemary and Greek Seasoned Shredded Potatoes


Ingredients:
white potatoes, rosemary

Directions:
Heat a medium sized skillet to medium heat.
Shred the potatoes using a cheese grater.
Put the shredded potatoes into a bowl and season to your personal taste. (I did not measure but I shook a few good shakes of the greek seasoning and a small palm full of rosemary. It all depends on how many potatoes you have.].
Once the skillet is heated pour about 1 tbs. of oil into the skillet.
Place the potatoes in a thin layer on the skillet.
Fry until golden brown on one side and then flip, turning the potatoes when nessecary so everything gets nice and brown.
Then sit down and eat!
Sour Cream Coffee Cake


Ingredients:
sugar, butter, eggs, sour cream, flour, baking powder, baking soda, cinnamon

Directions:
Cream 1c sugar and butter., Add egg yolks and sour cream., Beat until light and fluffy., Add flour, baking powder and baking soda., Beat egg whites until stiff and fold in., Pour batter into a greased and floured Bundt pan., Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts., Dot with extra butter., Bake at 325 degrees for 1 hour., Allow to cool in pan for 15 minutes before turning out.
Chinese Chicken Salad


Ingredients:
lettuce, cilantro, peanuts, sesame seeds, salt

Directions:
cut head lettuce in half and clean, slice thinly.  Slice thinly Cilantro, and slice thinly 4 Chicken Tenders (I just get mine from Safeway and slice them up].  Mix in the next 4 ingredients and drizzle both Sesame Seed Oil and House of Tsang Mongolian Fire Oil on to your liking.  Enjoy!
.
Ground Beef Casserole
Category: main-dish
By Christine Foley Wanner

Classic comfort food that I have been making for years but can't remember where the recipe originally came from. Wanted to post it so I wouldn't lose it!

Ingredients:
1 ½ pounds ground beef
salt and ground black pepper to taste
½ cup chopped yellow onion
¼ cup chopped green bell pepper
¼ cup chopped carrot
2 cloves garlic, chopped
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 (8 ounce) package bow-tie pasta (farfalle)
1 (10.75 ounce) can  cream of mushroom soup
¼ pound shredded Cheddar cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes. Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish. Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top. Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 546.1
Fat: 28.1 g
Saturated fat: 11.8 g
Carbohydrates: 43.3 g
Sugars: 9.7 g
Dietary fiber: 3.9 g
Protein: 31.3 g
Cholesterol: 89.4 mg
Sodium: 1028.1 mg
Slow Cooker Hot Ham Sandwiches


Ingredients:
deli ham, brown sugar, prepared mustard, paprika

Directions:
Separate ham slices and place in a slow cooker., In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika., Pour over ham., Cover and cook on low for 4-5 hours or until heated through., Place 3-4 slices of ham on each roll., Serve with additional relish, if desired.
Chop Suey
Category: world-cuisine
By DKOSKO

This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is',  but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.

Ingredients:
¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Directions:
Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 270
Fat: 17.5 g
Saturated fat: 4.9 g
Carbohydrates: 12 g
Sugars: 3.8 g
Dietary fiber: 2.5 g
Protein: 16.4 g
Cholesterol: 39.4 mg
Sodium: 802.7 mg
Creamy Shrimp and Corn Soup
Category: soups-stews-and-chili
By Alisa Kennedy

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Ingredients:
1 pound medium shrimp - peeled and deveined
1  onion, chopped
¼ cup margarine
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Directions:
In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Yields: 8 servings

Calories: 231.5
Fat: 9.9 g
Saturated fat: 1.9 g
Carbohydrates: 21.6 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 15.7 g
Cholesterol: 91.4 mg
Sodium: 560.3 mg
Arugula and Pea Salad


Ingredients:
peas, green onion, arugula, swiss chard, raspberry vinegar, strawberry vinegar

Directions:
In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
Drizzle over salad. Store any leftover dressing in the refrigerator.
My Favorite Goulash


Ingredients:
hamburger, onions, salt, pepper, chili powder, shell pasta, tomato juice, chili beans, kidney beans, tomatoes

Directions:
In a large skillet combine hamburger, onion, salt, pepper and chili powder., Brown it until pink is gone., While the meat is browning, cook the pasta according to package directions., When the hamburger is done, drain any fat., Drain the pasta when done., In a large pan, combine hamburger, pasta and all remaining ingredients., Heat., Serve with garlic bread!
Pink Artic Frozen Fruit Salad


Ingredients:
cream cheese, sugar, cranberry sauce, pineapple, pecans

Directions:
Drain pineapple, and soften cream cheese.
Blend all ingredients except Dream Whip.  Fold in Dream Whip.
Pour into muffin tins lined with paper bake cups and freeze.
After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use.
Remove paper cups before serving.
Apple Dumplings


Ingredients:
apples, sugar, flour, salt, cinnamon, butter

Directions:
Make your pie crust as you normally do and divide evenly for the amount of apples you have (6 for 6 apples, 8 for 8 apples etc.].
mix the dry ingredients.
Roll out pastry (the size of a small egg] into a circle big enough to"cover" the whole apple.
Place an apple in center of each circle of dough and fill hole where core was with a pat of butter, some of the dry mix and top with another pat of butter.
"fold"dough up and encase apple with dough sealing at the top.
They will look like a"purse" sort of.
Bake 350F degrees until dough is golden brown and apple is tender.
Kristi's Best Oatmeal Chocolate Chip Cookies


Ingredients:
butter, brown sugar, sugar, egg, vanilla, baking soda, white flour, wheat flour, oatmeal

Directions:
Preheat oven to 350 degrees.
Soften butter by putting in microwave for 15 secounds. Beat the butter on slow speed just for a few seconds. Add sugars and cream together. Add eggs and vanilla and beat until combined.
Add flours and oatmeal and 1/4 cup intervals, mixing after each addition. Add baking soda in the middle of the additions. Add the chocolate chips and stir til incorporated.
Grease cookies and drop dough onto sheet using a rounded teaspoon. (If you want bigger cookies, use a bigger spoon].
Bake in oven until all edges are golden brown and centers are set, about 15 minutes. Route the cookie sheet half way in between baking time.
Allow to cool on a drying rack completely and store in plastic container or plastic bad.
Red Garlic Shrimp


Ingredients:
large shrimp, garlic cloves, tomato puree, soy sauce, white wine, sugar, chicken broth, scallions

Directions:
"In a wok, heat oil over high heat until beginning to smoke. Add shrimp and stir fry until shrimp turn pink and opaque throughout, 3-5 minutes. Remove to a plate. Add garlic to wok and stir fry, tossing constantly, until aromatic, about 30 seconds. Add tomato puree, soy sauce, wine, sugar, and chicken broth. Reduce heat to medium. Cook, stirring, 1 minute. Return shrimp to wok. Toss to mix well. Remove from heat, stir in scallions, season to taste with salt and pepper, and serve."
Chicken Fiesta Dip


Ingredients:
green pepper, onion, olive oil, chili powder, salt, pepper, ground cumin, cream cheese, Rotel Tomatoes, green onion

Directions:
Saute green pepper and onion in olive oil until tender.
Add chili powder, salt, pepper and cumin.
Cook for a few minutes, remove from heat and set aside.
In a separate bowl, beat cream cheese until smooth.
Add cream of chicken soup, Rotel and jalapeno pepper.
Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
Transfer to a greased 11 x 7 pan.
Sprinkle with green onion and remaining cup of cheese.
Bake uncovered at 350 degrees for 25 - 30 minutes.
Serve with Tostito chips.
Yummy Breakfast Yogurt With Oatmeal


Ingredients:
plain fat-free yogurt, sugar, vanilla extract, old fashioned oats, cinnamon

Directions:
Mix all together, enjoy!
Typically, I mix yogurt, sugar and vanilla in morning, add oats immediately before I leave for work and eat once I get there (about 1/2 hour later]. It is delicious!