Easy to cook, Awesome taste !

Missouri Cookies

Quantity: 35 Cookies

Prep Time: 10 mins | Cook Time: 0 mins

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup milk
  • 1/8 teaspoon kosher salt
  • 3/4 cup chunky peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups quick oats (aka 1 minute oats)

Preparation

1. In a saucepan over medium heat, melt the butter then whisk in the sugar, cocoa, milk and salt. Turn the heat to high and boil mixture for 1 minute or until thickened. Remove from the heat.

2. Stir the peanut butter and vanilla into the chocolate. Add the oats and stir until well combined.

3. Using a small ice cream scoop or a 1 tablespoon measure, form dough into cookies (they can be flattened into cookies or into balls) and place on parchment paper to cool.

4. Allow to cool 30 – 45 minutes.

Roast Vegetable Pasta Sauce

Quantity: 2 Cups

Prep Time: 2 mins | Cook Time: 45 mins

Ingredients

  • 1 eggplant, cubed
  • 2 garlic cloves
  • 1 large tomato, cut into 6 wedges
  • 1 red bell pepper, chopped
  • 1 cup carrots, chopped
  • 2 tablespoons olive oil
  • 1/2 cup tomato sauce
  • 1 pound pasta such as tortellini, ziti or penne

Preperation

1. Preheat oven to 400 degrees.

2. Place the first 6 ingredients in a large glass dish dish or cookie sheet and combine. Make sure all of the vegetables are evenly coated with oil.

3. Bake for 45 minutes or until tender and cool for 10 minutes.

4. Cook the pasta according to package directions. 

5. Place the vegetables in a food processor or blender with the tomato sauce and puree until smooth.*

6. Toss the sauce with pasta and serve.

Golden Potato Gratin

Quantity: 4-6 Servings

Prep Time: 5 mins | Cook Time: 60 mins

Ingredients

  • butter, for greasing dish
  • 1 cup whole milk
  • 2 teaspoons salt
  • 2 pounds potatoes (I used Yukon gold), thinly sliced
  • 1 1/2 cups white cheddar cheese 

Preparation

1. Preheat oven to 400 degrees.

2. Butter an 8×8 inch baking or oval gratin dish.

3. In a large bowl whisk the milk and salt.

4. Add the potatoes to the milk mixture and toss to combine.

5. Place half of the potatoes in the baking dish and sprinkle with half of the cheese.

6. Layer the remaining potatoes in the dish and pour any remaining milk over the potatoes.

7. Cover with cheese.

8. Bake, covered with foil for 40 minutes. Uncover and bake an additional 20-30 minutes or until golden and bubbly.

Chicken Tortilla Soup

Quantity: 4-6 Servings

Prep Time: 10 mins | Cook Time: 25 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon salt
  • 1 green or red bell pepper, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin powder
  • 1 (32oz) box chicken broth
  • 1 bay leaf
  • 1 1/2 cups frozen corn kernels
  • 1 (15 oz) can diced tomatoes
  • 1 pound chicken breast, boneless and skinless
  •  juice of 1 lime
  •  crushed tortilla chips

Preperation

1. In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.

2. Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

3. Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

4. After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Source of Information: https://weelicious.com/

Shopping Cart