1 box cake mix
2 eggs (or equiv. of powdered eggs and water)
1/2 c. oil
chips of choice or raisins, craisins, nuts, etc.
Mix everything together. Bake at 350 for 8-10 minutes. Let sit on pan 1 minute before removing to a cooling rack.
Saturday, May 7, 2011
Pumpkin Cookies
Super Easy, Super Yummy, Pumpkin Cookies
1 box carrot cake mix or spice cake mix
15oz. pumpkin puree
1 tsp. cinnamon (more or less, if you like)
1/2 bag white chocolate chips
Mix everything together and drop on a greased cookie sheet. Bake at 375 for 15 min for large drops or 9 min for small drops. You could frost with cream cheese frosting, but the chips are enough to make it yummy without frosting.
1 box carrot cake mix or spice cake mix
15oz. pumpkin puree
1 tsp. cinnamon (more or less, if you like)
1/2 bag white chocolate chips
Mix everything together and drop on a greased cookie sheet. Bake at 375 for 15 min for large drops or 9 min for small drops. You could frost with cream cheese frosting, but the chips are enough to make it yummy without frosting.
Monday, April 25, 2011
Sunday, January 16, 2011
Pomodoro Tutti……….from Mimi’s cucina
Serves 4-6
7 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion – Diced
1 28oz Can Crushed Tomatoes
Salt to Taste
8 Grinds Black Pepper, or to taste
1 Tablespoon Dried Basil
________________________________________________________________________
In a large sauté pan over medium high heat:
Heat olive oil. Add onion – reduce heat to medium and sauté for 8 minutes. (Onions should be golden in color – so reduce heat if needed) Add tomatoes, salt and pepper and dried basil, simmer for 20 minutes.
Before beginning, put pasta water on to boil. Hold at simmer until ready to drop the pasta into water. Raise to the boiling point and add a good handful of salt. Time this step so that pasta and sauce are ready at the same time. Reserve a cup of pasta water. Drain pasta. Put pasta pan back onto low heat and put a couple of ladles of sauce in bottom of pan. Add pasta and remaining sauce. Toss to coat. Pasta will absorb sauce and be soooo tasty. Add some of the reserved liquid to loosen the pasta.
Serve with fresh parmigiano and a drizzle of extra virgin olive oil.
7 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion – Diced
1 28oz Can Crushed Tomatoes
Salt to Taste
8 Grinds Black Pepper, or to taste
1 Tablespoon Dried Basil
________________________________________________________________________
In a large sauté pan over medium high heat:
Heat olive oil. Add onion – reduce heat to medium and sauté for 8 minutes. (Onions should be golden in color – so reduce heat if needed) Add tomatoes, salt and pepper and dried basil, simmer for 20 minutes.
Before beginning, put pasta water on to boil. Hold at simmer until ready to drop the pasta into water. Raise to the boiling point and add a good handful of salt. Time this step so that pasta and sauce are ready at the same time. Reserve a cup of pasta water. Drain pasta. Put pasta pan back onto low heat and put a couple of ladles of sauce in bottom of pan. Add pasta and remaining sauce. Toss to coat. Pasta will absorb sauce and be soooo tasty. Add some of the reserved liquid to loosen the pasta.
Serve with fresh parmigiano and a drizzle of extra virgin olive oil.
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