1 jar of spaghetti sauce (I like to use Marinara sauce)
1 pack of pepperoni
2 cups mozzarella cheese
Directions
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. In greased 13 x 9 casserole dish, layer equal amounts of pasta, sauce, pepperoni, and cheese. Cover with tin foil and bake for 30 minutes.
Preheat oven to 400 degrees. Coat a 2 quart baking dish with cooking spray. In baking dish, combine hot dogs, beans, Mexicorn, salsa, and 1/2 cup cheddar cheese. Top with tater-tops in single layer. Bake for 30 minutes. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted (about 3-5 minutes).
Spray or lightly oil a 9 x 5 inch loaf pan. Pour mix and yeast into large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven 375 degrees. Bake 30 minutes or until brown and hollow-sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer.
Cream sugar and oil, add beaten eggs, then flour, salt, soda, vanilla, and oatmeal. Divide batter onto 2 pieces of wax paper and form into rolls. Put into freezer. Cut 1/4 inch thick cookies as desired. Bake on ungreased cookie sheet 10 minutes at 350 degrees.
Preheat oven to 375 degrees. Line 2 large baking sheets with wax paper or lightly grease. Combine eggs and sugar in large bowl and beat on high until creamy (approximately 3 minutes). Add vanilla and salt and beat to combine. Gradually add flour and beat until just combined. Slowly drizzle butter and beat until combined. Drop dough by rounded teaspoons on baking sheets (1-1/2 inches apart). Bake 12-15 minutes or until cookies are golden brown and crisp. Cool.
Preheat oven to 325 degrees. Spray baking dish with nonstick cooking spray. Combine all ingredients and mix until smooth. Pour into baking dish. Bake 45-50 minutes. Cool on wire rack for 2 hours.
Preheat oven to 350 degrees. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats; cinnamon chips (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned.
Bar Variation
Spread batter into lightly greased 9×13 inch baking dish. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool and cut into bars.
Preheat oven to 350 degrees. Melt butter in 9×13 baking dish. Mix flour, sugar, and milk in a bowl and spoon over peaches in baking dish. Bake for 45 minutes.
In a heavy saucepan, bring to a boil the sugar, cocoa, butter, and milk. Let boil for 3 minutes then add peanut butter, vanilla, and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
Gluten Free Recipes 