Oatmeal Toffee chip cookies
* 1 cup butter, softened
* 1 cup brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3 cups rolled oats
* 1 cup raisins
* 1 cup crushed toffee candy

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar
and white sugar. Beat in the eggs, one at a time then stir
in the vanilla. Combine the flour, baking soda and cinnamon;
stir into the creamed mixture. Blend in the oatmeal and toffee
bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies
to cool on baking sheet for 5 minutes before removing to a wire rack to cool
completely.

Ok i really have to stop now. I have achieved 30 blogs that i subscribe to. This really can turn into my next Bento problem. And everyone was sooo sick of my Bento fascination. Which i might add i still love.

EASY TUNA CASSEROLE

2 cans tuna
1 c. shredded cheddar cheese
1 can English peas
2 c. cooked broad egg noodles
1 can cream of mushroom soup
2 c. crushed cheese crackers

Preheat oven to 400 degrees. Mix cheese, soup, peas, noodles and tuna. Bake 20 minutes; remove from oven. Spread crackers over and lightly brown.

EASY EGG NOODLE TUNA CASSEROLE

3 c. noodles
1 (6 oz.) can tuna fish, drained
1 can cream of mushroom soup
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1/4 tsp. paprika
4 slices American cheese

Cook and drain noodles. Separate tuna into flakes; mix with soup, milk, and seasonings. Cut cheese slices into small pieces; add to sauce mixture. Combine noodles and tuna mixture in a baking dish. Sprinkle top with paprika. Bake at 375 degrees for 25 minutes. Makes 6 servings.

BAKED SALMON FILLET

1 lb. salmon fillet
1 sm. onion, diced
1 tbsp. lemon juice

Place salmon on aluminum foil. Spread onion on top and sprinkle with lemon juice. Bake at 325 degrees for approximately 25 minutes.

Chapsal Dduk (Korean daifuku/mochi)
2 cups glutinous rice powder (sticky rice powder)
1 1/3 cups water
1/2 cup caster sugar
1 pinch of salt
potato starch

1. Whisk together the sticky rice powder, water, salt and caster sugar in a large, microwave-proof glass bowl. Make sure that there are no lumps at all, it needs to be completely mixed together and smooth.

2. Once it’s all mixed up, microwave it for 1-2 minutes on your microwaves ‘high’ power setting, then remove it, give it a thorough stir and mix it all up, then microwave for another 3-4 minutes, or till it has tripled in size.

3. Remove it from the microwave, and give it a good stir before emptying it onto your starch-covered tray. Cover the surface of the mochi with potato starch, then push it to the corner and pull off a small handful.

4. Using your fingers, press it into a circle with a hollow in the middle, then place a heaped tbsp of filling (in this case, we were using sweetened red beans) in the hollow, and then pinch closed the edges around it.

5. Lightly dust any sticky bits of the surface with corn starch, then quickly wrap in clingfilm as exposure to air will dry them out and make them form a rough skin.

You have to work quickly with these as you need to get them wrapped in clingfilm as quickly as possible, but it makes for some misshaps and some laughter, especially if you’re making these with someone else.

Filling - you can use almost anything, from tinned sweetened red beans, chestnut paste (not puree), sweet potato mash - or even peanut butter and nutella! They store wonderfully in the freezer, and you just need to remove them and leave them to thaw for 1-2 hours (depending on their size) before serving!

Oaxacan Nuts recipe

2 tablespoons olive oil
2 teaspoons garlic salt
2 pounds canned mixed nuts
1 (5/8 ounce) envelope chili seasoning mix
2 teaspoons extra-hot chili powder (optional)

Heat oil with garlic salt in large skillet. Add nuts.
Reduce heat and toss using 2 spoons, until nuts are well
coated. Transfer to large bowl.

Blend chili seasoning mix and the extra chili powder,
if desired, and add to nuts. Toss with spoons until
well coated. Store in airtight container and refrigerate
at least two days to blend flavors.

CHILE RELLENO CASSEROLE

1 (5 or 6 oz.) SMALL can evaporated milk
4 eggs
12 to 14 chilies or other lg. chilies, roasted & peeled
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. flour
3/4 lb. Monterey Jack cheese, grated
3/4 lb. Cheddar cheese, grated

After greasing an 8 to 9 inch square pan, place half
the chilies and cover with half the cheese. Add another
layer of chilies, then another layer of cheese. Beat eggs,
add milk, and baking powder, flour and salt. Pour on top.
Bake 45 minutes in a 350 degree oven.

Serves 6-8.

Busy-Day Cake

* 1 1/3 cups all purpose flour
* 2/3 cup sugar
* 2 teaspoons baking powder
* 2/3 cup milk
* 1/4 cup melted butter or vegetable oil
* 1 egg


add flavor of some sort
Mix all ingredients together. Bake in a 350° oven for 25-30 minutes, or until done. And yum.

3 ingred Peanutbutter cookies


1 c. peanut butter
1 c. sugar
1 egg

Mix all together and drop by teaspoonful
on lightly greased cookie sheet. Bake at
350 degrees for 8 to 10 minutes. Cool on
pan for few minutes then cool on rack. These
are a real sugary cookie but very good.

Grandma Williams cookie mix in a jar
350`
1/2 c sugar
1/2 c chopped pecans
1 cup choco chips
1 c firmly packed Brown sugar
1 1/2 c flour mixed with
1 tsp baking soda
1/4 tsp salt


layer ingred in order given in a 1 quart Wide mouth canning jar.
press each layer firmly before adding next.

Wet
1 1/2 sticks butter really soft
1 egg
1 tsp vanilla

Empty content in large bowl, using hands to blend.
Add wet ingred, and mix with hands till done. Shape
into balls the siz of walnuts. 2" apart on sprayed
cookie sheet. bake for 13 to 15 min at 350. cool
10 min on sheet. these dont firm up until completely cooled.
2 1/2 dozen

Christmas shortbread
2 cups butter
1 cup packed brown sugar
3 1/2 cups all-purpose flour



DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
3. Prick with fork and place on ungreased baking sheets.
4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Rhonda Red Hot Apple Pie

Preheat 450

2 piece Pie crust
1 Tbs. Lemon juice
2 Tbs. crushed red hot cinnamon candy
1/3 c. honey
2 Tbs. cinnamon
4 Lrg Apples peeled and sliced
1 Tbs. butter
2 Tbs. Tapioca

Peel and slice apples, add more to fit pan.
Toss with Tapioca, let sit. Melt honey, candy,
juice, Cinnamon. Places apples in crust. Pour
candy mixture over apples. Dot with butter. Place
top crust and design with slits. Reduce oven temp to 350.
Bake 1 hour

For my first post.
ummm i have to find it, seems i have lost it in either this computer or the other computer. And this proves why i need to do this. I post it online and I cant lose it in one computer or another.