xiaoxl/recipe_data huggingface dataset:
Stuff Your Baked Potato


Ingredients:
baking potato, butter, sour cream, cheese

Directions:
Wash, prick and microwave potato until cooked.
Squeeze potato open and mash down to allow for toppings.
Add butter and salt and pepper.
Top with sour cream.
Add your add on's.
Top with cheese.
Microwave 1-2 minutes or until cheese melts.
Top with extra sour cream if desired.
These get very hot so please let them cool down before eating !
Mexican:
Taco meat or chicken, jalapenos, salsa, mexican cheese.
My favorite:
Diced deli ham, cooked broccoli, black olives, carmalized onions, cheddar cheese.
Pizza:
Pepperoni slices, black olives, mushrooms, mozz. and cheddar cheese.
Vanillekipferl (Vanilla Cookies)


Ingredients:
vanilla bean, flour, sugar, salt, lemon, zest of, unsalted butter, caster sugar

Directions:
Half the vanilla bean lenghtwise and scrap out the vanilla pulp. Grate lemon to get the peel.
Sieve flour an put into food processor. Add vanilla pulp, grounded almonds, egg yolks, sugar, salt, lemon peel.
Cut cold butter into pieces and add to flour mixture. Mix in food processor until dough has formed. Don't overmix.
Take dough out of food processor and knead once or twice to form the dough.
Wrap into clinge film and cool in the fridge for at least one hour. You can also leave it in the fridge over night.
Preheat oven (180 c]. Grease a baking tray.
Take dough out of the fridge. Take a small portion of dough and form a roll of about 1 cm in diameter. Cut this roll into pieces of 6 cm.
Shape these little rolls to make  "half moons" or "horseshoes" (KIpferl].
Bake cookies for about 15 minutes until light golden.
Meanwhile mix mix caster sugar and vanilla sugar.
Take cookies out of oven and let cool on rack. While still warm dust them with the vanilla-caster-sugar mixture.
Keep them in an airtight container.
NOTE: time to make does not include cooling time. Baking time is given for one tray. Custom yield is a guess.
NOTE on Dusting: you can try other spices here. If you like cinnamon add some instead of vanilla. Or what is about cardamom or coriander. For a very different treat you could add cacoa and a bit of chili to it.
Nigella Lawson Cupcakes


Ingredients:
butter, caster sugar, self raising flour, eggs, real vanilla extract, milk

Directions:
Nigella offers a very important tip to take everything you need out of the fridge in time to get to room temperature.  This will give a lightness to the cupcakes later - and preheat the oven to 400 degrees F.
For those on a schedule, put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Or if you're a bit more old fashioned using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Royal Icing: *2 large egg whites (or substitute powdered egg whites, 3 cups confectioners' sugar(known to Australians as icing sugar. 1 teaspoon lemon juice.
Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
MUST use self rising flour. Substituting all purpose will result in cakes that do not rise, as no other levening agents are used in this recipe.
Easy Low-Carb Cauliflower Mac 'n Cheese
Category: main-dish
By Fioa

This low-carb keto cauliflower mac 'n cheese is a wonderful alternative to the traditional version, and a great vegetarian main dish as well.

Ingredients:
1 head cauliflower, cut into florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
1 cup shredded Cheddar cheese
½ cup heavy whipping cream
1 tablespoon ghee (clarified butter)
1 pinch ground nutmeg
3 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish. Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top. Bake in the preheated oven until golden, about 10 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 8-inch baking dish

Calories: 389.4
Fat: 35 g
Saturated fat: 16.9 g
Carbohydrates: 9.5 g
Sugars: 3.7 g
Dietary fiber: 3.9 g
Protein: 12 g
Cholesterol: 81.9 mg
Sodium: 869.2 mg
Coffee Jelly
Category: world-cuisine
By Sarah

A refreshing Japanese summertime treat! My favorite way to serve it is with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls.

Ingredients:
1 (.25 ounce) package unflavored gelatin
2 tablespoons hot water
3 tablespoons white sugar
2 cups fresh brewed coffee

Directions:
Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

Prep time: 5 mins
Cook time: 5 mins
Total time: 6 hrs 10 mins
Yields: 4 servings

Calories: 43.3
Carbohydrates: 9.4 g
Sugars: 9.4 g
Protein: 1.6 g
Sodium: 6 mg
Indian Potatoes - Aloo Kurma


Ingredients:
mustard seeds, cumin seed, onion, garlic cloves, fresh ginger, tomatoes, potatoes, salt, red chili powder, dry coconut powder, turmeric, garam masala, cilantro leaves

Directions:
Put oil into skillet and add mustard and cumin seeds. When they start to sputter, add onion, garlic and ginger. Saute until golden brown, about 5 minutes.
Add tomatoes and peas and cook until tomatoes are cooked.
Add potatoes, salt, red chile powder, coconut powder, turmeric and garam masala. Add 1/4 c water. Cook, covered, over med heat until potatoes are cooked through, stirring occasionally, about 10-15 minutes.
Serve, sprinkled with cilantro leaves as garnish.
Bistro Chicken With Peppers


Ingredients:
red bell pepper, yellow bell pepper, salt, garlic, boneless skinless chicken breast halves, sweet onions, curry powder, dried tarragon, fennel seed

Directions:
Preheat broiler.
Cut bell peppers in half lengthwise, and discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil 15 minutes or until blackened.
Alternately, you can blacken the skins on a gas range.
Place the peppers in a paper or zip-top plastic bag; seal.
Let stand 20 minutes.
Peel and cut into strips; set aside.
Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
Rub garlic mixture over chicken.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes or until golden, turning once.
Add onions; cook 1 minute, stirring frequently.
Add broth, curry, tarragon, and crushed fennel.
Cover, reduce heat, and simmer 8 minutes.
Add peppers; cook 5 minutes or until chicken is done.
Serve with rice or potatoes.
Pumpkin Mousse


Ingredients:
nonfat milk, sugar-free instant butterscotch pudding mix, canned pumpkin, ground cinnamon, ground ginger, ground allspice

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding.
Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes.
Refrigerate until serving.
Garnish with remaining whipped topping.
Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly)


Ingredients:
carrots, dates, lettuce leaf, lemon, juice and zest of, honey, extra virgin olive oil, orange flower water, ras el hanout spice mix, plain yogurt, of fresh mint

Directions:
Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish] and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
Cranberry Cornmeal Muffins


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, salt, egg, buttermilk, lemon peel, cranberries, sugar, walnuts

Directions:
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy]. In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Aunt Connie's Coconut Cake
Category: desserts
By Diana

Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

Ingredients:
3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ cups butter, softened
3 cups white sugar
6  eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (7 ounce) package sweetened flaked coconut
1 cup milk
2 tablespoons cornstarch
1 cup white sugar
½ cup butter, softened
½ cup solid vegetable shortening
2 teaspoons vanilla extract
½ (7 ounce) package sweetened flaked coconut

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease a 10-inch tube pan. Combine flour, salt, and baking soda in a bowl. Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg. Gradually stir flour mixture into egg mixture, mixing until just incorporated. Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely. Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy. Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting. Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs 50 mins
Yields: 1 10-inch tube cake

Calories: 694
Fat: 40 g
Saturated fat: 23.7 g
Carbohydrates: 79.9 g
Sugars: 57.8 g
Dietary fiber: 2.5 g
Protein: 6.6 g
Cholesterol: 138.3 mg
Sodium: 312.6 mg
Just a Salad


Ingredients:
zucchini, lettuce, bell pepper, roma tomatoes, spring onion

Directions:
Prepare vegetables and arrange on a salad platter., Top off each serving with your favorite dressing.
Death By Chocolate Cake Mix


Ingredients:
eggs, water, Cool Whip, sweetened condensed milk

Directions:
Bake the cake per the box instructions in a bundt pan.
Put the cake on a large platter (because this is messy].
When the cake is done and while still hot, poke holes with a fork.
Pour sweetened condensed milk over the hot cake - it will soak inches.
Cool.
Pour caramel topping over top of cake and spread Cool Whip over the top.
Sprinkle with the crushed Heath bars.
Smoked Salmon Cheesecake


Ingredients:
cream cheese, eggs, monterey jack cheese, sour cream, smoked salmon, purple onion, red bell pepper, capers, dried dill, cayenne pepper

Directions:
Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
Add the eggs, one at a time, beating well after each egg is added.
Add the remaining ingredients and mix until all the ingredients are well-combined.
Pour the mixture into the prepared springform  pan, and bake at 325ºF for 45 to 50 minutes.
Remove the pan from the oven and cool it on a wire rack for 10 minutes.
Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
Serve at room temperature with crackers or crusty bread.
Parmesan-Black Pepper Arborio Rice Pilaf
Category: side-dish
By USA WEEKEND columnist Pam Anderson

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups arborio rice, rinsed in a colander until water runs clear
1 quart low-sodium chicken broth
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

Directions:
Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.) Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Yields: 8 servings

Calories: 274.7
Fat: 5.4 g
Saturated fat: 2.6 g
Carbohydrates: 47.2 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 8.1 g
Cholesterol: 12 mg
Sodium: 169.7 mg
The Best Green Chilie Hot Artichoke Dip


Ingredients:
cheddar cheese, green chilies, cream cheese, mayonnaise, Worcestershire sauce, cheddar cheese

Directions:
Mix all ingredients well (leaving out the cheese for top].
Pour in an oven-proof or microwave-proof dish, sprinkle cheese on top.
Bake at 350 degrees or until cheese on top melts.
You can place in microwave to reheat.
Serve with assorted crackers or corn chips.
If you like SPICY, You can add 1/4 cup jalapeno peppers.
Rich-Tasting Mashed Potatoes


Ingredients:
potatoes, water, milk, unsalted butter

Directions:
In a deep pot and over high heat, drop the potatoes in the water. If needed, add more water to cover the potatoes.
Add the chicken stock cubes.
Bring to a boil, stirring occasionaly until the chicken stock cubes dissolve, then lower the heat and simmer until the potatoes are tender.
Drain the potatoes, saving 1/4 cup of the broth.
Place the potatoes in a large flat dish, add the butter, milk, and 1/4 cup of broth, and mash the potatoes until you get a soft purée. Meanwhile, add salt and pepper to taste, until you get the right taste for you.
note: remember that the chicken stock is salty, so go easy on the salt at first. also, if you use salted butter, go even easier on the salt.
I usually like my mashed potatoes with small lumps, so if you're like me, stop here. If you like your potaoes creamy, then use a hand mixer and blend to get a smooth and creamy texture.
Bon appetit.
Golden Zucchini Fritters


Ingredients:
zucchini, salt, eggs, flour, fresh dill, feta, green onions

Directions:
Combine zucchini and salt. Let stand 10 minutes in a colander.
Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre] and green onions. Season with pepper.
Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.
Berry Muffins - for Dogs


Ingredients:
rolled oats, whole wheat flour, baking powder, ground cinnamon, egg, buttermilk, applesauce, cherries, blueberries

Directions:
Preheat oven to 400 degrees F; grease and flour muffin pan.
Combine oats, flour, baking powder, and cinnamon; in another bowl, slightly beat the egg, beat in milk and applesauce.
Slowly add dry ingredients to the wet ingredients; stir in berries.
Fill muffin cups 2/3 to 3/4 full; bake about 20 minutes for regular-sized muffins and 15 minutes for mini-muffins at 375 degrees.
Asian Chicken Salad


Ingredients:
cabbage, mushroom, carrot, cilantro, cucumber, green onions, orange, black pepper

Directions:
In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well.
Top with green onions and tangerine. Add pepper to taste.
Apple-Raisin French Toast Casserole
Category: breakfast-and-brunch
By JRGLUCHOW

This is a delicious breakfast dish that my mother likes to prepare for Christmas breakfast.  It is easy to prepare, and sets overnight, so in the morning you just put it in the oven and enjoy.

Ingredients:
1 cup brown sugar
1 teaspoon ground cinnamon
½ cup butter, melted
3  apples - peeled, cored and sliced
½ cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6  eggs, lightly beaten
1 ½ cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Directions:
Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples. In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight. Preheat oven to 375  degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 340.9
Fat: 11.5 g
Saturated fat: 6.2 g
Carbohydrates: 51.8 g
Sugars: 28.2 g
Dietary fiber: 2.3 g
Protein: 9 g
Cholesterol: 115.8 mg
Sodium: 354.3 mg
Chocolate Cheesecake Cupcakes


Ingredients:
cream cheese, egg, sugar, salt, chocolate chips, all-purpose flour, sugar, baking soda, salt, water, vinegar, vanilla

Directions:
Line or grease muffin tins.
Cream together egg, cheese, 1/3 cup sugar and salt.  Add chocolate chips.
In mixing bowl, combine flour, 1 cup sugar, cocoa, baking soda, and 1/2 tsp salt.  Add water, oil, vinegar and vanilla.  Mix well.
fill muffin tin 1/3rd full with batter mixture.
Drop large spoonful of cheese mixture on top of batter.
Bake at 350°F for 20-25 minutes.
Sauteed Brussels Sprouts With Chervil


Ingredients:
bacon, bacon drippings, Brussels sprouts, olive oil, salt, chervil

Directions:
Heat oven to 425., Fry bacon, reserve drippings., Place brussels sprouts on baking sheet., Toss with oil, 2 tbsp bacon drippings, salt, garlic and chervil., Roast 30 minutes, stirring at 15 minutes., Sprinkle brussels sprouts with bacon and.
Beef & Mushroom Dijon


Ingredients:
boneless beef top sirloin steak, onion, water, dijon-style mustard, cooked rice, fresh parsley

Directions:
Slice beef into very thin strips.
Spray nonstick skillet with vegetable cooking spray and heat 1 minute Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
Spray skillet with vegetable cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
TIP: To make slicing easier, freeze beef 1 hours.
Pink Lemonade Cheesecake
Category: desserts
By Misskaoz

Sweet and tart flavors. Your friends will love this pie. Big hit with kids especially.

Ingredients:
1 (16 ounce) package fresh strawberries, hulled and thinly sliced
1  lemon, zested and juiced, divided
2 tablespoons white sugar
2 cups crushed graham crackers
2 tablespoons butter, melted
2  eggs, separated
½ cup white sugar
1 (8 ounce) package cream cheese
½ cup frozen pink lemonade concentrate, thawed, undiluted
1 pinch salt
2 drops red food coloring, or as needed

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use. Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan. Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool. Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust. Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours. Cover with the sliced strawberries. Chill 1 more hour before serving.

Prep time: 40 mins
Cook time: 35 mins
Total time: 5 hrs 15 mins
Yields: 1 8-inch cheesecake

Calories: 342.1
Fat: 16.1 g
Saturated fat: 8.7 g
Carbohydrates: 47 g
Sugars: 32.6 g
Dietary fiber: 2.5 g
Protein: 5.6 g
Cholesterol: 79.4 mg
Sodium: 266.9 mg
Roasted Parmesan Rosemary Potatoes
Category: side-dish
By I Love Troy

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Ingredients:
1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 233.5
Fat: 11 g
Saturated fat: 1.9 g
Carbohydrates: 29.9 g
Sugars: 1.4 g
Dietary fiber: 3.8 g
Protein: 4.4 g
Cholesterol: 2.2 mg
Sodium: 48.6 mg
Peanut Butter Jumbos


Ingredients:
peanut butter, butter, sugar, brown sugar, eggs, vanilla extract, quick-cooking oats, baking soda

Directions:
In a large mixing bowl, cream peanut butter, butter and sugars together., Add eggs, one at a time, beating well after each addition., Beat in vanilla., Combine oats and baking soda and gradually add to the creamed mixture., Stir in chocolate chips and M&M bits., Drop by heaping tablespoonfuls 2-inches apart onto ungreased baking pans., Bake at 350 for 12-14 minutes or until edges are browned., Remove to wire racks to cool.