FROSTED ZUCCHINI COOKIES
Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious. -Michele Bretz-Hysong, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
AUNT EILEEN'S CHRISTMAS BUTTER COOKIES
Steps:
- In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
- Preheat the oven to 400 degrees F.
- Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.
CHICKEN EILEEN
Boneless chicken breasts stuffed with your favorite stuffing and mozzarella cheese and topped off with more cheese to make it super cheesy.
Provided by Susan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 17.4 g, Cholesterol 112.9 mg, Fat 14.7 g, Fiber 0.7 g, Protein 42 g, SaturatedFat 7.9 g, Sodium 765.7 mg, Sugar 2.3 g
EILEEN'S MEATLOAF
This meatloaf is excellent for cold sandwiches in the hubby's lunchbox. Try it with onion or ranch dip instead of sour cream.
Provided by Allrecipes Member
Categories Beef Meatloaf
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 13.3 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 9.7 g, Sodium 616.1 mg, Sugar 1.4 g
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