xiaoxl/recipe_data huggingface dataset:
Grandma's Yeast Rolls
Category: bread
By Dotty Snyder Grohman

I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.

Ingredients:
¾ cup white sugar, divided
1 ¾ cups warm water (110 degrees F/45 degrees C)
2 ½ (.25 ounce) envelopes active dry yeast
6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
2 teaspoons salt
¼ cup lard, melted

Directions:
Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard. Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes. Preheat an oven to 325 degrees F (165 degrees C). Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 24 rolls

Calories: 168.8
Fat: 2.5 g
Saturated fat: 0.9 g
Carbohydrates: 32.4 g
Sugars: 6.3 g
Dietary fiber: 1.1 g
Protein: 3.8 g
Cholesterol: 2 mg
Sodium: 195.3 mg
Healthy Peanut Butter Balls


Ingredients:
quick-cooking oatmeal, rolled oats, whole wheat flour, ground flax seeds, honey, dry milk, peanut butter

Directions:
In a large bowl, mix together all ingredients.  You may have to mix by hand.  I've found it helps to mix with your hands much like kneading dough.  It's a little dry, so you may have to add a tiny bit of milk or oil to keep it together.
Roll into 1-inch balls and store in airtight container in the fridge.  You may roll them in wheat germ or powdered sugar if you like.
Baby Girl's Fried Rice


Ingredients:
brown rice, eggs, yellow onion, carrot, celery, fresh ginger, garlic, low sodium soy sauce, peas, red pepper flakes, olive oil

Directions:
In a heated Wok add Oil and Scramble the Eggs.
Remove eggs and set aside.
In same Wok add 2 tsp of Olive Oil.
Add Onions and sauté on high heat around a minute (high heat for total cooking].
Add Carrots, Celery, Ginger, and Garlic let cook around a minute.
Add Soy Sauce.
Add tsp Olive Oil <U+0093>if needed<U+0094>.
Return Scramble Eggs to Wok and mix.
Add Brown Rice and Red Pepper Flakes.
Let cook on high for around 5 Minutes keep stirring rice.
I Let the rice get a little caramelized.
Add peas and Red Pepper then serve.
Overnight Egg Casserole


Ingredients:
frozen hash brown potatoes, cooked ham, monterey jack cheese, cheddar cheese, eggs, egg substitute, evaporated milk, pepper, Dijon mustard, salsa

Directions:
Spray an 8-inch square baking dish with non-stick cooking spray.
Layer the hash browns, ham and cheeses.
In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.
Cheesy-Onion Soup


Ingredients:
onions, butter, cayenne pepper, flour, seasoning salt, salt, half-and-half, colby, monterey jack cheese, ground black pepper, parmesan cheese, crouton

Directions:
In a large saucepan saute onion and pinch cayenne pepper in butter until the onions are just lightly golden (about 12 minutes, can add in 1 teaspoon sugar to speed up the browning process].
Stir in flour and salt until blended.
Gradually add half and half cream until blended.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Season with ground black pepper to taste.
Stir in Colby or Monterey Jack cheese until melted.
Ladle into bowls, sprinkle with parmesan cheese and croutons.
German Chicken
Category: world-cuisine
By Lisa McKelvey

Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious!  It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet.  I like to serve this dish with mashed potatoes.

Ingredients:
4  skinless, boneless chicken breast halves
1 cup barbecue sauce
22 ounces sauerkraut

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

Yields: 4 servings

Calories: 252.8
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 29.2 g
Sugars: 18.8 g
Dietary fiber: 4.5 g
Protein: 28.6 g
Cholesterol: 68.4 mg
Sodium: 1794 mg
Seaside Stuffed Summer Squash


Ingredients:
green pepper, cheddar cheese, sour cream, sweet onion, bacon

Directions:
Cook squash in boiling water 10-12 minutes.  Let cool a little and then slice lengthwise.  Scoop out pulp.
Add remaining ingredients to pulp and mix well.  Fill squash with mixture, and then place each squash half in a baking dish.
Bake 20 minutes in a 350 degree preheated oven.
Note:  May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.
3-Ingredient Baked BBQ Chicken Wings
Category: appetizers-and-snacks
By Melissa

This BBQ sauce is unexplainable. Its not a rich BBQ but not quite a honey BBQ either. You'll love these!

Ingredients:
5 pounds frozen chicken wings, thawed
10 fluid ounces barbeque sauce (such as Kraft® Original)
2 tablespoons maple-flavored syrup (such as Mrs. Butterworth's®)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange wings in a baking pan. Mix barbeque sauce and syrup together in a bowl; pour evenly over wings. Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven's broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 5 pounds wings

Calories: 172.5
Fat: 4.7 g
Saturated fat: 1.3 g
Carbohydrates: 14.1 g
Sugars: 9.8 g
Dietary fiber: 0.2 g
Protein: 17.3 g
Cholesterol: 48.2 mg
Sodium: 403.7 mg
Baked Kofta Balls in Tomato Sauce


Ingredients:
cauliflower, cabbage, salt, hing, garam masala, ground cumin, coriander powder, turmeric, cayenne, olive oil

Directions:
Preheat your oven to 400'F.
Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered.  If you want to use more then do, these balls will stick to the bottom.
Grate the cauliflower and cabbage.  I used my food processor and it saved a lot of time.
Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
Roll into 1 inch balls.  I found squeezing them back and forth in my hands worked well.
Place the Kofta balls in the oiled casserole dish.
Drizzle a little more olive oil over each Kofta ball.
Bake in the oven for 20 minutes.  The Kofta should be a nice golden colour when you remove them.
Let them cool for a few minutes.  If they stick gently slide a spatula under each ball to remove.
Put the Kofta balls in another dish.
Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish.  Place the Kofta balls on the sauce.
Pour the rest of the sauce on top.  I added a little water to the jar to get the rest of the sauce out.  Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
You can reheat the Kofta balls in the microwave or in the oven.
Bon Apetit!
Banfora Welshcakes (Burkina Faso)


Ingredients:
self raising flour, margarine, sugar, pineapple, egg, milk, salt

Directions:
Sift the flour and salt together in a large bowl. (Hint: If your store doesn't carry self raising flour, just add 2 2/3 tsp baking powder to this recipe.].
Cut the margarine into cubes and work it into the flour with your fingers, until the mixture becomes like fine breadcrumbs.
Add the sugar and pineapple, then the beaten egg. Mix until you get a stiff dough, adding milk as necessary (you may not need all 3 tbsp].
Flour your work surface and roll the dough out. Cut into rounds.
Lightly grease a frying pan with some margarine and fry the cakes for a few minutes on each side, or until golden. Cool on a wire rack.
Dust with powdered sugar and serve.
Breaded Parmesan Chicken
Category: main-dish
By Anonymous

A filling, rich breaded chicken that is baked. A comfort food that is good with mashed potatoes!

Ingredients:
½ cup finely crushed herb-seasoned stuffing mix
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon curry powder
1 tablespoon Italian-style seasoning
3 tablespoons butter
6  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together. In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast. Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!

Yields: 4 to 6 servings

Calories: 256.6
Fat: 9.9 g
Saturated fat: 5.4 g
Carbohydrates: 5.1 g
Sugars: 0.7 g
Dietary fiber: 0.8 g
Protein: 34.7 g
Cholesterol: 103.1 mg
Sodium: 280.6 mg
Buttery Mashed Yams


Ingredients:
butter, margarine, salt, pepper

Directions:
Peel the yam and malanga. Remove the peel from the plantains.
Cut into large (2-3 inch] chunks.
In a large pot, boil in water until soft, about half an hour.
Drain.
Mash slightly.
Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.].
Roll into golf-ball sized pieces.
Iced Mocha Cafe


Ingredients:
brewed coffee, coffee ice cream, sugar

Directions:
Pour the hot coffee into a heatproof 10-ounce glass., Add the ice cubes and stir until coffee is chilled., Add the ice cream and top with the whipped cream., Taste and add sugar, if desired., Serve with a long-handled spoon and a straw.
Tartar Sauce Seasoning Mix


Ingredients:
dill weed, lemon pepper, ground coriander, onion powder, granulated sugar, dried tarragon, ground allspice, ground cloves

Directions:
NOTES: WHEN MAKING TARTAR SAUCE I ADD A 50/50 BLEND OF BOTH DILL PICKLE RELISH OR CHOPPED DILL PICKLE, AND SWEET PICKLE RELISH OR CHOPPED SWEET PICKLE, PLUS A SMALL AMOUNT OF FRESH MINCED ONION. FOR A REDUCED FAT AND CALORIE TARTAR SAUCE, YOU CAN SUBSTITUTE MAYONNAISE WITH PLAIN LOWFAT OR NONFAT YOGURT (SEE PHOTO]. LET YOUR OWN TASTEBUDS DECIDE UPON ANY OR NONE OF THE OPTIONAL CREATIVE ADDITIONS IN STEP #8.
MEASURE all ingredients into a small resealable container.
SEAL the container.
SHAKE well until thoroughly combined.
STORE seasoning in an airtight container away from light, heat and moisture.
USE 1 teaspoon Tartar Sauce Seasoning Mix with each 1/2 cup mayonnaise (adjust to taste].
TARTAR SAUCE RECIPE: In a small bowl, mix 1/2 cup mayonnaise, 2-4 tablespoons pickle relish (or minced pickle], and 1 teaspoon Tartar Sauce Seasoning Mix (or to taste]; REFRIGERATE and allow minced onion to reconstitute and flavors to meld, approximately 15-30 minutes.
OPTIONAL CREATIVE ADDITIONS (KEEP IT SIMPLE]: Buttermilk, capers, fresh chives, fresh cilantro, fresh dill, horseradish sauce, fresh lemon juice, fresh lemon zest, malt vinegar, fresh onion, fresh parsley, fresh ground pepper, fresh tarragon, Worcestershire sauce, plain yogurt.
SERVE with battered fried fish, cooked fresh fish, crab cakes, crab salad, croquettes, deviled eggs, hush puppies, as a sandwich spread or in tuna/seafood salad instead of plain mayonnaise.
ENJOY!
Simple Sweet-Hot Mustard Salmon


Ingredients:
salmon fillet, coarse salt, fresh ground pepper

Directions:
Preheat oven to 375 degrees., Cut salmon into 2 equal pieces., Slather each piece with a tablespoon or so of the mustard., Add the salt and pepper to your liking., Bake for about 10 min or until fish just flakes with fork., Don't overcook!, Enjoy!
Seco De Pollo


Ingredients:
whole chicken, yellow onion, garlic cloves, green bell pepper, tomatoes, sazon goya con culantro y achiote, white vinegar, cilantro

Directions:
Cut whole chicken into pieces.
Place chicken, onion, green pepper, garlic, tomatoes and goya seasoning into a large pot on high heat.
Bring to a boil and then add vinegar.
Reduce heat to low and let simmer until chicken starts to fall off the bone (about an hour].
Chop cilantro and add into stew.
Season with salt and pepper to taste.
Serve with rice and enjoy!
Spinach-apple Salad


Ingredients:
fresh spinach, carrot, green onions, green apples, bacon, cider vinegar, olive oil, brown sugar, garlic clove

Directions:
"Mix dressing ingredients together.  Put all other ingredients in a bowl and add dressing.  Toss to coat."
Shchi - Russian Cabbage Soup


Ingredients:
lean rump steak, chopped tomatoes, onion, bay leaf, garlic clove, cold water, cabbage, sugar, white vinegar, fresh lemon juice

Directions:
In a large soup pot add beef, tomatoes, onion, bay leaf and garlic. Cover with cold water. Simmer, covered for 2 - 3 hours.
Remove bay leaf and add cabbage, sugar, vinegar, salt and pepper. Simmer 15 minutes or until the cabbage is tender. Can substitute sour kraut for the plain cabbage. If so, discard this step.
Just before serving add the fresh lemon juice.
Maple-Mustard Glazed Pork Chops
Category: main-dish
By Shannon :) 

Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!

Ingredients:
¼ cup lightly packed brown sugar
1 tablespoon  fresh-ground black pepper
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
4 (6 ounce) boneless pork loin chops
¼ cup pure maple syrup
2 tablespoons spicy brown mustard

Directions:
Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight. Place oven rack in it's highest position. Set oven to Broil. Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

Prep time: 10 mins
Cook time: 12 mins
Total time: 6 hrs 22 mins
Yields: 2 servings

Calories: 335.4
Fat: 8.9 g
Saturated fat: 2.9 g
Carbohydrates: 24.3 g
Sugars: 20.8 g
Dietary fiber: 0.7 g
Protein: 38.3 g
Cholesterol: 97.9 mg
Sodium: 454.6 mg
Spanakopita Casserole


Ingredients:
fresh spinach, frozen chopped spinach, olive oil, red onion, green onions, feta cheese, part-skim ricotta cheese, eggs, dill, fresh parsley, salt, pepper, oregano, nutmeg

Directions:
Preheat oven to 350°F.
Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough], and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
Drain the spinach in a colander. While it’s cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender – about 10 minutes. Remove from heat.
Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander], and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
Place in a greased 9x9 pan.  Bake at 350°F for approximately 45 minutes (until firm].  Cut into 8 pieces.
Low Cholesterol, Vegan-Style  Brown Bread


Ingredients:
water, sea salt, artificial sweetener, soya milk, flour

Directions:
Always start with the wet ingredients first for the breadmaker if you have one. This is what I used settings: wholewheat, 900g,medium. Cooking time is 3hrs. If you are making this via mixing bowl start in the same way. Ensure oven is gas Mark 250 then lower it to 150 once bread is ready to be baked.
Then add all the dry ingredients next with the yeast last to add. Start kneading once it has formed a dough for ten minutes.
Place the dough on a bowl, cover with clingfilm in a warm place and leave to raise for an hour.
Grease bread pan with low cholesterol butter, then place the dough in the pan moulding it to size you desire, then place in the oven to bake until golden brown. Keep checking with a tooth pick to ensure bread is cooked in the middle.
The smell should be amazing and the taste will be even better. Try it with sugar free jam or almond butter and banana or just simply low cholesterol butter. Yummy ??.
For more healthy heart recipes follow me on Instagram my_crazy_weightloss_journey.
Christmas Casserole


Ingredients:
butter, onion, cheddar cheese, eggs, milk, salt, pepper, mushroom, bell pepper, ham

Directions:
Cut crusts off loaf of bread.
Cut bread into half inch cubes.
Note:  I have used a Pepperidge Farms type loaf or have made my own bread such as an oatmeal white bread.
Melt butter in a bowl and toss bread cubes to coat.
Grease a 9" x 13" glass casserole dish.
Layer bread cubes, grated cheese, mushrooms, ham, etc. in dish.
Combine the eggs, milk salt and pepper and beat.
Pour over casserole.
Cover with foil and let set overnight in the refrigerator so bread absorbs some of the egg mixture.
To bake, place casserole in larger pan with 1 inch hot water.
Bake, at 375 degrees (350 convection] for 1 1/2 hours or until silver knife inserted in center comes out clean. I start the baking with the foil on, then uncover for the last half hour.
Casserole can be cooked without the water bath, but the sides will be a little crustier.  It also bakes faster this way.
Three Pea Stir-Fry


Ingredients:
garlic clove, fresh ginger, hot red pepper flakes, sugar snap peas, frozen green pea, snow peas, soy sauce, toasted sesame seeds

Directions:
Heat vegetable oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute.
Add sugar snap peas and snow peas and stir fry until crisp tender, about 3 minutes.
Add frozen peas and stir-fry until hot, about 2 minutes.
Remove from heat then stir in soy sauce and sesame oil.
Sprinkle with sesame seeds and season with salt.
Brandy Butter


Ingredients:
butter, caster sugar, brandy, vanilla essence, fresh lemon juice, ground cinnamon

Directions:
Cream the butter and sugar together & gradualy blend in remaining ingredients., Spoon into a serving dish. Cover and refrigerate until required., Serve over your hot pudding.
Chocolate Pie


Ingredients:
flour, sugar, evaporated milk, milk, vanilla, butter, margarine

Directions:
Mix flour,cocoa,sugar.
Add egg yolks.
Add milk a little at a time until you have the dry ingredients and eggs mixed well.
Add vanilla and butter.
Cook over medium heat until thick stirring constantly.
Pour into baked pie shell.
Top with meringue and brown.
Green Enchilada Pork Chili
Category: soups-stews-and-chili
By Jason N - Home Chef

A delicious, Mexican-inspired green pork chili.  When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish.

Ingredients:
4 tablespoons olive oil, divided
1 pound ground pork
2  fresh jalapeno peppers, stems removed
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon sweet paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
3 cloves garlic, minced
½ cup all-purpose flour
1 (28 ounce) can green enchilada sauce
1 (7 ounce) can green salsa
1 quart water
½ bunch fresh cilantro, chopped
½  lime, juiced

Directions:
In a 4 quart pot, heat 2 tablespoons olive oil over medium heat.  Add the jalapenos and saute for 1 minute.  Stir in the ground pork and cook until evenly brown.  Remove the browned pork and jalapenos from the pot and set aside. In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion.  Cook for 2 minutes or until the onion starts to soften.  Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft.  Mix in the garlic and cook for 1 minute. Reduce the heat to low.  Sprinkle the flour over the onion and garlic.  Cook, stirring for three minutes.  Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming.  Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot.  Increase the heat to medium and slowly bring the soup to a boil.  When the soup boils, reduce the heat and simmer for 30 minutes.  Before serving remove from heat and stir in chopped cilantro and lime juice.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 64 ounces

Calories: 315.1
Fat: 22.6 g
Saturated fat: 8.3 g
Carbohydrates: 15.6 g
Sugars: 1.7 g
Dietary fiber: 2.4 g
Protein: 12.8 g
Cholesterol: 58.8 mg
Sodium: 379.3 mg
Oh My Goodness! Cookies (Oatmeal Cookies)


Ingredients:
avocado, unsalted butter, granulated sugar, egg, oats, all-purpose flour, ground cinnamon, salt, baking powder, pear, raisins

Directions:
Preheat oven to 375°F (190°C]. Beat avocado with butter and sugars until fluffy; beat in egg. Meanwhile, stir oats with flour, cinnamon, nutmeg, salt, baking soda and baking powder; add to avocado mixture, stirring until well combined. Stir in pear and raisins.
Arrange oven racks in the upper and lower thirds of the oven. Drop heaping spoonfuls of the dough onto parchment paper–lined baking sheets. Bake batches, rotating pans once, for 20 to 22 minutes or until lightly browned all over. Transfer cookies directly to a rack to cool completely. Makes about 30 cookies.
Tip: Cookies can be stored in an airtight container for up to two days or in the freezer for up to one month.
Spicy Macaroni & Cheese


Ingredients:
elbow macaroni, milk, eggs, black pepper, green chilies

Directions:
Preheat oven to 350 degrees F.
Coat a 2 quart casserole dish with nonstick cooking spray.
Cook the macaroni according to package directions; drain and place in a large bowl.
Add the remaining ingredents except for the corn chips; mix well then pour into a casserol dish and sprinkle with corn chips Bake for 30-35 minutes, or until hot and bubbly,and the top is golden.