Marvelous Recipes

The cookie lovers in your house are definitely going to enjoy these soft and chewy, triple chocolate chip cookies!

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1 (11-1/2 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
1 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees F. In a large bowl, combine the flour, baking powder and salt; set aside. In a separate large bowl, combine the butter, granulated sugar and brown sugar; beat with electric mixer on high speed until light and fluffy. Beat in eggs one at a time; stir in the vanilla.

2. Gradually add the flour mixture to the butter mixture, beating well after each addition. Fold in all three of the chocolate chips and the walnuts.

3. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake for about 15 minutes or until golden brown. Cool on baking sheets for 5 minutes; transfer to wire racks to cool completely. Makes 5 dozen cookies.

Emily

A delicious way to enjoy the healthy benefits of spinach and it is so easy-to-make!

Vegetable cooking spray
10 eggs
1 (10-3/4 ounces) can condensed Cream of Mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1-1/2 cups shredded Swiss cheese
1/2 teaspoon ground black pepper

1. Heat the oven to 375 degrees F. Spray a 12x8x2-inch baking dish with cooking spray and set aside.

2. With a wire whisk, beat the eggs in a large bowl; stir in the soup, spinach, 1 cup of the cheese and the black pepper. Pour mixture into the prepared baking dish.

3. Bake for 35 minutes or until the eggs are set in the center. Sprinkle with the remaining shredded cheese. Let stand 5-minutes or until the cheese is melted. Makes 8 servings.

Emily

EMILY

The brown sugar in the sauce is the secret of this tasty chicken. It caramelizes as the meat grills, creating a flavorful glaze.

1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons firmly packed light brown sugar
1 clove garlic, minced
1/4 teaspoon black pepper
3 skinless chicken thighs
3 skinless chicken legs

1. Preheat grill to medium heat or turn on broiler. Place a rack 3-inches from the heat.

2. Combine the ketchup, vinegar, Worcestershire sauce, brown sugar and garlic in a small saucepan; mix well. Bring to a boil over medium-high heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; stir in black pepper.

3. Brush some of the ketchup mixture on one side of the chicken. Place the chicken, sauce side down on the grill (or sauce side up under the broiler). Grill or broil, turning and basting with the remaining sauce, until the chicken is cooked through and the juices run clear when pierced with a knife, 6-8 minutes per side. Makes 3 servings.

Emily

Your family will love these yummy, crunchy, baked chicken tenders and dip. You will love how easy they are to make!

Chicken:
2/3 cup mayonnaise
2 teaspoons onion flakes
2 teaspoons dry mustard
1 cup Ritz cracker crumbs
2 tablespoons sesame seeds
14 ounces chicken tenders, patted dry

Dip:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder

1. Preheat oven to 425 degrees F. Grease a baking sheet. Combine the mayonnaise, onion flakes and dry mustard in a shallow bowl; mix well.

2. Combine the cracker crumbs and sesame seeds in another shallow bowl; mix well.

3. Dip the chicken tenders in the mayonnaise mixture, then coat with the cracker crumb mixture.

4. Arrange the chicken tenders on the prepared baking sheet. Bake, turning once Halfway through baking, until the chicken is cooked through and the juices run clear when pierced with a knife, 12-15 minutes.

5. Meanwhile, combine the dip ingredients in a small bowl; mix well. Serve with the chicken tenders. Makes 4 to 6 servings.

Emily

These fragrant herbed potatoes are the perfect side dish for so many meals–you are sure to make them again and again!

1-3/4 pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 degrees F.

2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.

3. Combine the remaining ingredients in a small bowl; mix well.Pour over the potatoes and stir well to coat. Bake 20 to 25 minutes or until the potatoes are tender. Makes 4 to 6 servings.

Emily

Follow the directions exactly, and this batter will bake into a rich brownie with a layer of pudding underneath.

1 (19.5 ounce) package fudge brownie mix
1/2 cup vegetable oil
3 large eggs
1/4 cup water
1-1/2 cups firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1-1/3 cups boiling water
Ice cream or whipped cream, (optional)

1. Preheat oven to 350 degrees F. Grease two 9-inch square baking dishes.

2. Combine the brownie mix, oil, eggs and 1/4 cup water in a medium bowl. Mix well, about 1 minute. Divide the batter evenly between the prepared baking dishes.

3. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle 1/2 of the mixture evenly over the batter in each baking dish.

4. Pour 1/2 of the boiling water on top of the brown sugar mixture in each baking dish. Bake until set, about 23 minutes. Serve warm with ice cream or whipped cream, if desired. Makes 10 to 12 servings.

*To reheat leftovers, cover with plastic wrap and heat on Low in the microwave. It is also delicious served cold.

Emily

If you are looking for an easy alternative to stuffed manicotti, this is the perfect recipe for you. Delicious Italian flavor in every bite!

12 lasagna noodles
1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (26-ounce)jar pasta sauce with herbs
1 (15-ounce) container ricotta cheese
1-1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F. Coat a 13×9-inch baking dish with nonstick cooking spray.

2. Cook the noodles according to package directions; drain. Lay the cooked noodles flat on waxed paper.

3. Cook the beef, onion and garlic in a medium skillet over medium-high heat, stirring occasionally until the meat is browned and crumbly; drain. Add the pasta sauce, bring to a boil over medium-high heat. Spread 2 cups of the sauce mixture in the prepared baking dish.

4. In a large bowl, blend the ricotta cheese and 1 cup of the mozzarella cheese. Spread about 3 tablespoons of the cheese mixture over each lasagna noodle.

5. Roll up the noodles tightly; place seam sides down over the sauce in the baking dish. Spoon the remaining sauce over the rolls; sprinkle with the Parmesan cheese. Bake 30 minutes or until the rolls are heated through and bubbly. Sprinkle with the remaining mozzarella cheese; let stand for 5 minutes before serving. Makes 6 servings.

Emily