These easy no-bake cookies, featuring oatmeal, cocoa and coconut, are perfect to add to your dessert spread.
- 2 cups quick-cooking oats
- 2/3 cup peanut butter
- 1 can (31/2 oz) flaked coconut
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon vanilla
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup butter or margarine
- Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
- In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
- Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
“Comfort” is the key word for this casserole that makes a meal out of simple ingredients.
- 8 oz uncooked farfalle pasta (about 2 1/2 cups)
- 1lb ground beef
- 1 can (15 oz) tomato sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup shredded Parmesan cheese
- 3/4 cup sliced green onions
- 1 1/2 cups shredded Cheddar cheese (12 oz)]
- Heat oven to 350°F. Spray 13×9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
- Meanwhile, in 10-inch non-stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
- In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
- Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.
- 1/2 cup salsa con queso
- 1 tablespoon Sriracha
- 12 cream cheese wontons
- 4 tablespoons Chili Garlic Sauce
- 3 Thai basil aioli (recipe follows)
- 2 teaspoon togarashi
- 2 teaspoon Furikake
- 3 Thai chilies, sliced
In small bowl, mix together Sriracha and queso and drizzle on top of wontons. Then layer Chili Garlic Sauce and Thai basil aioli. Sprinkle with togarashi, Furikake and Thai Chilies.
- 1 cup mayonnaise
- 1/2 cup Thai basil
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 garlic glove
Place all ingredients in a blender and process until smooth. Transfer to a covered container and refrigerate for at least an hour or up to two days ahead for flavor to develop.