first 5 recipes

 

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1

Almost Instant Mushroom Sauce with Fettuccine

8 oz fettuccine (uncooked)
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1/2 cup sliced green onions (scallions)
1 tsp minced garlic
1 cup diced tomato
1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed
1 tsp salt
1/2 cup lowfat ricotta cheese

Cook pasta according to package directions; drain, reserving 1/4
cup cooking liquid; return pasta to pot. Meanwhile, in a large
skillet heat oil until hot. Add mushrooms, green onions and garlic;
cook, stirring frequently, until mushrooms are tender, 5 to 6
minutes.

Stir in tomato, basil and salt; cook until tomato is just warm,
about 1 minute. To pasta in pot stir in ricotta cheese and enough
cooking liquid to make a creamy sauce. Add mushroom mixture; toss.

Servings: 4

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2

Noodle Kugel

All you need:

1 pkg. (8 oz.) extra wide noodles
4 tablespoons butter, melted
2 cups cottage cheese
2 cups sour cream
½ - ¾ cup sugar *see TIPS
6 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
¾ cup raisins
Cinnamon Sugar
Cooking Spray, butter flavor preferred

All you need to do:

Preheat the oven to 375 degrees F.

Spray a 9 x 13 baking dish with cooking oil spray and set it aside.

Boil the noodles for 4 minutes and drain.

In a large mixing bowl, using the wire whisk attachment, beat the eggs lightly.

Add the vanilla, cottage cheese, sour cream, and cinnamon. Mix at low speed until well mixed.

Add the melted butter and continue to mix for a minute.Add the noodles back into the pot you cooked them in.

Add the raisins and mix well.

Add the pudding mixture and mix well.

Pour the mixture into the prepared baking dish.

Sprinkle the top with the cinnamon Sugar.

Place dish on a foil lined baking sheet (to prevent any spillage from getting into your oven).

Bake at 375 degrees for 35-45 minutes (mine took 45 minutes) or until pudding is set and the top is golden brown.

 

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3

 

BUTTERSCOTCH RUM BUNDT CAKE

1 yellow cake mix

1 1/2 tsp. vanilla

1/2 c. butter

1 c. sour cream

1 pkg. instant butterscotch pudding

5-6 tsp. rum

4 eggs

3 tbsp. sugar

1 c. chopped walnuts

1 c. butterscotch chips

Beat all together first 8 ingredients. Stir in 1 cup chopped walnuts and 1 cup butterscotch chips. Butter and flour bundt pan or spray with Pam. Bake at

350 degrees for 55 minutes. Cool 5 to 10 minutes before removing from pan. Enjoy.

 

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4

 

PEANUT BUTTER CHOCOLATE CHIP BUTTERSCOTCH COOKIES

2 c. Crisco shortening

4 1/2 c. flour

2 c. peanut butter

1 1/2 c. brown sugar

1 1/2 c. white sugar

2 tsp. baking soda

2 tsp. vanilla

4 eggs

12 oz. pkg. chocolate chips

6 oz. pkg. butterscotch chips

Cream together shortening, sugars; add eggs, one at a time, vanilla and peanut butter. Sift dry ingredients. Add to creamed mixture. Add chips. Blend well.

Bake in 350 degree oven for 5 minutes on a lower rack then 3 minutes on a broiler level rack. Take out promptly, let cool for 5 minutes, remove to wax

paper to finish cooling. Enjoy.

 

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5

 

BUTTERSCOTCH CAKE AND ICING IN ONE

1 box butterscotch pudding, cooking type

2 c. milk

1 yellow cake mix

1 bag butterscotch chips

Cook pudding with 2 cups milk, cool 5 minutes. Add dry cake mix. This will be thick. Spread in greased 8 x 12 cake pan. top with chips. Bake at 350 degrees

for 30 minutes.

Can use chocolate cake and chocolate chips. Carrot cake with butterscotch chips is also good. Enjoy.

 

 

Billie C.

http://thelifeofbilliec.blogspot.com/