Vanilla CrinkleCookies - Jean Sadoff Source: Chef Chaya 2/3 cup oil or butter 2 cups sugar 1 T. vanilla 4 eggs 1/4 tsp. salt Mix all of the above Add: 1 box of vanilla pudding 2 tsp. baking powder 3-1/2 cups flour (give or take) until it forms a sticky dough
Mix everything together and chill in fridge for at least an hour. Preheat oven to 350. Roll cookies into balls and dip in powdered sugar. Bake 11-13 minutes.
Mozzarella Sticks - Esther Kleinerman Ingredients: 16oz String Cheese 2 eggs 3 cups bread crumbs Salt to taste Dash of pepper Pinch of garlic Oil Whisk eggs. Dip string cheese in egg then in breadcrumbs. Fry in oil until golden brown. Serve with marinara sauce. Enjoy!
Cheese Noodle Kugel - Lori Small 1lb. medium noodles, cooked 1 lb. farmers cheese 1 pint of sour cream 1 tsp. salt 1 stick butter (or margarine) 1 1/2 cup sugar 6 eggs 1/2-1 tsp. cinnamon 2 tsp. vanilla
Preheat oven to 350 degrees. Grease a 9x13 pan. Combine all ingredients and bake at 350 degrees for 1 hour to 1 1/2 hours or until golden brown on top. Enjoy!!!
No Boil Macaroni and cheese - Orlit Goldman 3 Tbsp oil 1 lb macaroni 1 tsp salt Pinch of pepper 3 cups shredded cheese 4 cups milk
Preheat oven to 350. Spray pan. Combine oil, raw macaroni, salt, pepper and shredded cheese and mix. Pour milk over noodles evenly. Do not stir. Bake for 45 minutes to an hour until golden brown. Enjoy the taste and the lack of dishes to clean up!
Pesto Spaghetti Squash - Jenny Nadoff Ingredients 1 h 40 m 6 servings 1 spaghetti squash, halved lengthwise and seeded 3 tablespoons butter, divided 1 onion, sliced 1 cup kale, stems removed and leaves chopped 4 white mushrooms, sliced 1 teaspoon garlic salt 1 teaspoon Italian seasoning 1 teaspoon red pepper flakes 1 teaspoon olive oil 2 tablespoons prepared pesto 1/4 cup grated Parmesan cheese
Directions 1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. 2. Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside. 3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low. 4. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl. 5. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
