1 1/2 cup packed brown sugar
1 cup butter
1 tsp vanilla
1 egg
2 cups oatmeal
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup choc chips
1 cup nuts if desired
Heat oven to 350. Mix browns ugar, butter, vanilla and egg. Add oats, flour, soda and salt. Stir in choc chips and nuts
Bake 9 to 11 minutes.
These are sooooo good!
ngredients
One 1-pound package potato gnocchi
4 tablespoons butter
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour
1 cup half-and-half
1 cup chicken broth
2 scallions, chopped
Directions:
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
Make Pioneer Womans Pizza Dough, then:
Calzone Filling:
1/2 lb breakfast sausage
1 lb ground beef
1/2 diced onion
8 oz can of Rotel (I left it out and we didn’t miss it!, you could do diced tomatoes for less kick)
8 oz whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 egg, beaten
Salt and Pepper
1. Preheat oven to 450
In a large skillet brown ground beef, sausage and onion over medium heat. Drain excess grease
2. Add Rotel and cook for 2 mins. remove from heat and let cool slightly.
3. Combine ricotta, mozzarella, monterey jack, and egg in a bowl. Add salt and pepper to taste.
4. Combine cheese mixture with meat mixture.
5. Divide dough into 8 equal balls. Roll into 6 inch circles.
6. Place one-eighth of the mixture in the middle of each circle.
7. Fold one half of the circle over and pinch the edges to seal. Brush with olive oil.
8. Bake for 12 to 15 mins