The Best Chocolate Chip Cookies (Karina A)

-1 cup brown sugar
-1/2 cup oil
-3 cup flour
-1 tsp. vanilla
-1 1/2 cup chocolate chips
-1 tsp. baking powder
-1 cup sugar
-1/2 cup margarine (cold)
-1 tsp. soda
-1 tsp. salt
-2 eggs

Cream oil, margarine and sugars. Add eggs and beat until fluffy. Add remaining ingredients. Bake at 350 degrees for 8-10 minutes.

Spicy Chicken and Black Bean Enchiladas (Robin B.)

2 Boneless, skinless chicken breasts, chopped
1 tsp. Chili powder (sometimes I use a little less of each spice)
1/2 tsp. Cumin powder
1 (15oz.) can black beans, drained
1/2 cup sour cream, plus more for garnishing
1 (10oz) can enchilada sauce (use hot for really spicy enchiladas!)
8 flour tortillas (sometimes I use 10)
1 cup Colby Jack cheese, shredded, plus more for garnish
Chopped tomato, lettuce, and black olives for garnish

Heat oven to 375. Cook chicken in a large skillet, then add spices and beans, cooking on medium for 2-3 minutes or until heated through. Remove from heat and stir in half cup sour cream.
To assemble each enchilada, spread 1 Tbsp. Sauce on tortilla, place a third cup bean mixture in center of tortilla and sprinkle with 1 Tbsp. Cheese. Roll up and place seam side down in greased 13X9 inch baking pan. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil and bake 15 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake 3-5 minutes or until cheese is melted. To serve, garnish with desired toppings.
Meatless version: use an additional can of black beans, omit chicken.
Make ahead version: Prepare as directed, cover and freeze. Bake at 375 for 60-70 minutes. Again, sprinkle cheese on at end, uncover, and bake a few more minutes.

Slow Cooker Lasagna (Shiloh)

Yields: 10 servings

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

Directions:

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover, and cook on LOW setting for 4 to 6 hours.

Angel Hair Pizza (Shiloh)

(from The Friend, December 2000)

1 package (7 ounces/198 g) angel hair pasta
1 egg
1/2 cup milk
1/2 teaspoon salt
1 jar (14 ounces/397 g) spaghetti sauce
2 cups grated mozzarella cheese
pepperoni
green peppers, in thin strips

1. Boil the pasta according to the package directions; drain.
2. In a large bowl, beat the egg, then stir in the milk and salt. Add the drained pasta and stir well.
3. Spread the pasta mixture on a 14″ (35.5 cm) greased pizza pan and cover it with spoonfuls of the spaghetti sauce. Sprinkle cheese over the sauce and add the pepperoni and green peppers to form holly berry clusters (see illustration).
4. Bake at 325° F (160° C) for 20�25 minutes. Remove from the oven and let cool for 5 minutes.
5. Cut the pizza into triangular slices and serve.

Spaghetti Carbonara (Teresa H)

Spaghetti Carbonara

Serves 4 | Prep time: 30 min. | Total time: 30 min.

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Ingredients

1 Pound spaghetti
8oz. bacon (8 slices), cut 1 inch thick crosswise
salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber

Note: I added a clove of garlic to the egg mixture and 1/2 tsp oregano and basil for flavor boost.