applesauce oatmeal muffins





















Ingredients

1 cup old fashioned oats (not instant)
1 cup skim milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon sugar
raisins or nuts (optional)

Directions

Soak the oats in milk for about one hour. 
Preheat the oven to 400 degrees. 
Spray muffin pan with cooking spray. 
Combine the oat mixture with the applesauce and egg whites, and mix until combined. 
In a separate bowl measure and whisk the dry ingredients together. 
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. 
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. 
Combine the cinnamon and sugar and top each muffin with some of the mixture. 
Bake for 20-25 minutes or until done. 
Remove from pan, cool and enjoy. 
These can be frozen and reheated in the microwave for a quick breakfast.

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Cabbage Sausage Skillet
















Ingredients :

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper

Directions :

Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.

 Enjoy !

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Old-Fashioned Sugar Cookies















Ingredients :

2 sticks (1 cup) butter, softened
1 cup oil
1 cup granulated sugar
1 cup powdered sugar
1 tablespoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups plus 2 tablespoons all-purpose flour
Additional granulated sugar, for rolling

Directions :

In a large bowl of a stand mixer, beat together the butter, oil, sugar, powdered sugar, vanilla and eggs until creamed and well combined, about 2 minutes.
Add in the baking soda, cream of tartar, salt and flour; gently mix until a soft dough forms. Do not overmix. Chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a cookie dough scoop, portion into golf-ball-size dough balls and roll in the additional sugar. Evenly space on baking sheets, about 2 inches apart.
Bake for 9-11 minutes or until edges are golden brown and middles no longer look raw. Do not overbake.

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Barefoot Contessa's Crunchy Noodle Salad
















Ingredients :

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Directions :

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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