ziti with tomato-pesto sauce

Ingredients

• Servings: 6
• 12 ounces ziti pasta
• 2 tablespoons pesto
• 1 (26 ounce) jar tomato basil pasta sauce
• salt to taste
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add ziti pasta, and cook until al dente, about 8 minutes. drain.
• meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. bring to a simmer, and season with salt to taste. (you can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
• place pasta in a large serving bowl. toss with pesto-tomato sauce. top with grated parmesan cheese.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

grandma rita's soft butter rolls

Ingredients

• Servings: 18
• 3/4 cup milk
• 1/4 cup butter
• 1/4 cup white sugar
• 1 teaspoon salt
• 4 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 3 1/2 cups bread flour, divided, or as needed
• 1 egg, lightly beaten
• 1 tablespoon all-purpose flour, or more as needed, for dusting

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins


• pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees f (45 degrees c).
• dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. stir the mixture with a wooden spoon until smooth. add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• turn dough out a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. place dough in a large, lightly-oiled bowl, and turn to coat. cover with a towel and let rise in a warm place for about 30 minutes.
• line a baking sheet with parchment paper. divide dough into thirds. break each third into six evenly sized balls and arrange prepared baking sheet. cover balls with a towel to rise further for another 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until browned, about 15 minutes.

double caramel-pecan cheesecake bars

Ingredients

• Servings: 32
• 1 1/2 cups nabisco graham cracker crumbs
• 1 cup coarsely chopped planters pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup butter, melted
• 4 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1/2 cup breakstone's or knudsen sour cream
• 1 tablespoon vanilla
• 3 eggs
• 1 (14 ounce) bag kraft caramels, divided
• 2 tablespoons water, divided

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 25 mins


• preheat oven to 350 degrees f. line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly bottom of prepared pan. bake 10 min.
• beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. add sour cream and vanilla; mix well. add eggs, one at a time, mixing on low speed after each addition just until blended. place 36 of the caramels in microwaveable bowl. add 1 tbsp. of the water. microwave on high 1 min. or until caramels are completely melted when stirred. add to cream cheese batter; stir until well blended. pour over crust.
• bake 40 min. or until center is almost set. sprinkle with remaining 1/2 cup pecans. cool completely. refrigerate at least 4 hours.
• place remaining caramels in microwaveable bowl. add remaining 1 tbsp. water. microwave on high 1 min. or until caramels are completely melted when stirred. drizzle over cheesecake; let stand until firm. use foil handles to remove dessert from pan before cutting into bars to serve. store leftovers in refrigerator.

Microwave Nutella® Mug Cake

Ingredients

• Servings: 1
• 1/4 cup self-rising flour
• 1/4 cup white sugar
• 1 egg, beaten
• 3 tablespoons cocoa powder
• 3 tablespoons chocolate-hazelnut spread (such as nutella®)
• 3 tablespoons milk
• 3 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth.
• cook in microwave oven on high until cooked in the center, 90 seconds to 3 minutes.

Lemon Cake In A Mug

Ingredients

• Servings: 1
• cake:
• 6 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/8 teaspoon baking powder
• 1 egg
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1 tablespoon lemon juice
• sauce:
• 3 tablespoons white sugar (optional)
• 1 tablespoon lemon juice (optional)

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• combine flour, 1/4 cup white sugar, and baking powder together in a mug. add egg, vegetable oil, water, and 1 tablespoon lemon juice; stir until well mixed.
• cook in the microwave on high until cake is cooked through, 2 1/2 to 3 minutes. remove from microwave and cool.
• mix 3 tablespoons white sugar and 1 tablespoon lemon juice together in a microwave-safe bowl until smooth; cook in microwave until sauce is bubbling, about 30 seconds. pour sauce over cake.

Cherry Almond Oatmeal

Ingredients

• Servings: 4
• 2 cups rolled oats
• 3 1/2 cups sweetened vanilla almond milk
• 1/8 teaspoon salt
• 1/2 cup dried tart cherries

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• stir together oats, almond milk, and salt in a large microwave-safe bowl. microwave on high for 5 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. stir in cherries.
• spoon into bowls and serve while hot.

sparky's doggie treats

Ingredients

• Servings: 100
• 1 cup all-purpose flour
• 1 cup corn flour
• 1 cup cornmeal
• 1/2 cup smooth peanut butter
• 1 cup water
• 1/3 cup vegetable oil
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). whisk together the flour, corn flour, and cornmeal in a mixing bowl. lightly grease two baking sheets.
• place the peanut butter in a microwave safe dish, and cook in the microwave a few seconds at a time until the peanut butter has liquefied. stir the peanut butter, water, vegetable oil, and egg into the flour mixture until a stiff dough forms. roll out on a floured surface and cut into treat shapes with a cookie cutter. place the treats the prepared cookie sheets.
• bake in the preheated oven until golden, 10 to 12 minutes. allow the treats to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.