Thai Chicken Pasta

Ingredients:
13.25 oz whole wheat spaghetti
2 Tbsp. vegetable oil
4 boneless, skinless chicken breasts, sliced
1 red bell pepper, sliced
1 cup matchstick carrots
1/2 cup green onions, diagonally sliced
1 cup bottled, prepared Thai peanut sauce
1/2 cup peanuts, chopped
2 Tbsp. toasted sesame seeds

Directions:
1. Cook pasta according to package directions and drain.
2. Meanwhile, heat the oil in a large skillet. Add chicken and cook until done.
3. Add red pepper, carrots and onions; saute 3 minutes then add sauce and heat until warm.
4. Toss together with pasta. Garnish with peanuts and sesame seeds.

Source:
Schnucks whole wheat spaghetti box

Garlic Oregano Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 1 pound)
1 1/2 teaspoon dried oregano leaves
2 tablespoons lemon juice
2 teaspoons minced garlic
2 tablespoons + 1 teaspoon olive oil
1 package NEAR EAST Roasted Garlic and Olive Oil Couscous Mix
1 large tomato, chopped
1 1/2 cups small broccoli florets

Directions:
Pound chicken between to pieces of wax paper or plastic wrap until 1/4 inch thick.
Season chicken with salt and pepper; rub oregano, lemon juice, and garlic into chicken.
In large skillet, heat 2 tbsp. olive oil over medium heat. Add chicken. Cook 4-5 minutes each side.
In medium saucepan, bring 1 cup water, 1 tsp. olive oil, Spice Sack, tomato and broccoli to a boil.
Stir in couscous. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.

Source:
Near East

Oatmeal Cranberry Cookies

Ingredients:
1/2 cup brown sugar
1/4 cup butter, softened
1 egg
1/2 cup applesauce (no sugar added)
1 teaspoon cinnamon
1/4 teaspoon baking soda
1 cup flour
1 cup quick oats
1/2 cup dried cranberries
1/2 cup white baking chips

Directions:
Heat oven to 350 F. Cream sugar and butter in medium bowl with mixer until light and fluffy. Add egg, applesauce, cinnamon and baking soda; mix well. Slowly mix in flour until just combined. Stir in oats, cranberries, and chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 10-12 minutes until lightly browned. Cool 1 minute on cookie sheet. Remove to wire rack.

Makes:
20 cookies

Source:
Market Pantry applesauce label

30-Day Bran Muffins

Ingredients:
4 cups All-Bran cereal
2 cups boiling water
1 cup margarine
2 1/2 cups sugar
4 eggs
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
5 cups flour
2 cups Bran Flakes cereal

Directions:
Pour boiling water over All-Bran cereal and let sit. Cream margarine and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes. This batter stores in the fridge for 30 days and makes dozens of muffins! Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.

Notes:
If you would like raisins in the muffins, either replace the 4 cups of All-Bran OR the 2 cups of Bran Flakes with Raisin Bran, or follow as prescribed and add a 1/2 cup or so of plain raisins. They aren't terribly healthy with all the butter and sugar, but very yummy!

Source:
Favorites Cookbook

Molten Chocolate Cakes

Ingredients:

6 ounces semisweet or bittersweet chocolate, coarsely chopped

1 1/2 sticks unsalted butter

3 large eggs

4 large egg yolks

1 1/2 cup powdered sugar

1/2 cup flour

butter and granulated sugar for ramekins

serve with ice cream, berries, and mint sprigs

Directions:

Butter eight 6-ounce ramekins with butter and sprinkle with sugar, shaking off excess.

In a medium saucepan, melt the chocolate with the butter, cool slightly.

Whisk the eggs and egg yolks in  medium bowl. Whisk in the powdered sugar, melted chocolate, and flour. Pour into the ramekins. Place ramekins on a baking sheet.

Preheat oven to 400 degrees. Bake cakes for 10-12 minutes, until edges are cooked but center is soft. Remove from oven; while still warm, run a knife around cakes to loosen, turn out onto serving platters; place topside up; serve with ice cream of choice, berries, powdered sugar on top and mint sprigs. Serves 8.

Notes:

AMAZING! I always feel like I'm ordering dessert from a fancy-pants restaurant when I make these. Just FYI, since I was a little confused the first time I read the recipe, this calls for a total of 7 eggs. Three complete ones, and four more that use just the yellow yolks.

Source:

Elizabeth Pinborough

Kate's Chocolate Chip Cookies

Ingredients:
1 1/2 cubes butter (3/4 cup), softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
chocolate chips

Directions:
Preheat oven to 375 degrees. Cream butter and sugars. Beat in eggs, and stir in vanilla and cinnamon. Add dry ingredients. Stir in  chocolate chips. Roll into balls and bake on greased cookie sheet for 8-9 minutes. Allow to cool slightly on cookie sheet for perfect consistency. Enjoy!

Notes:
A BIG favorite in my family, especially for my husband. It's the cinnamon that makes these!

Source:
Kate Patterson

Chip Cookies

Ingredients:

2/3 cup butter

2/3 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

3 1/2 cups flour

1 1/2 tsp. baking soda

1 teaspoon salt

chips (chocolate, butterscotch, or white)

Directions:

Preheat oven to 375 degrees. Cream together butter and shortening. Add sugars...mix well. Add eggs and vanilla and mix well. Stir in flour, baking soda, and salt. Add chips to desired amount. Bake 8-10 minutes.

Notes:

I was first served these with butterscotch chips, and they were amazing. I'd say it's the shortening that makes them so good.

Suggestions include baking on parchment paper, and allowing to cool on cookie sheet while slightly gooey, to allow additional "firming;" gets just the right consistency for a gooey cookie.

Source:

Jennifer Chamberlain