Rhubarb Crisp

1 cup flour
3/4 cup oatmeal
1/2 cup melted butter
1 cup brown sugar
1 tsp. cinnamon
Mix together in large bowl. Put half of mixture in buttered 8x8 pan. Sprinkle 4 cups of sliced rhubarb on top of crumbs. In a sauce pan combine 1 cup granulated sugar 1 cup water 1 tsp. vanilla 2 Tbs. cornstarch, Cook until clear then pour over rhubarb. Top with remaining crumbs. Bake at 350 for 45 to 55 minutes. (When slicing rhubarb slice in 1/2 to 3/4 inch chunks)

Chicken Zucchini Casserole

4 chicken breasts, cooked and cubed (if I am in a hurry I just add a large can of canned chicken)
4-6 cups zucchini (I usually add some yellow squash)
1 cup diced onion
1 cup thinly sliced carrots
1 cup sour cream
1 can cream of chicken soup
1/2 cup melted butter
2 cups herb seasoned stuffing
2 cups grated cheese
Directions: Steam veggies together until just tender. Make sure not to overcook since they'll have more time to soften in the oven. Layer veggies in a 9X13" pan. Add chicken. Mix sour cream and soup together, pour over chicken. Bake at 350 for 20 minutes. While it's baking, melt the butter in a small bowl, stir in stuffing and grated cheese. After 20 minutes in the oven, cover the casserole with the stuffing mixture and bake for another 10 minutes. (Total cooking time 30 minutes.) Usually when I make it I use 1/4 cup melted butter and mix it with about 2 cups of bread crumbs so its not quite as rich but still very delicious. My kids love it!

Noodle Stir-Fry

This is a recipe from one of my Our Best Bites cook book. It is easy and delicious and a great way to use some veggies from the garden.

1 (12 oz) package linguine noodles (whole wheat or regular)
2-3 tsp olive oil
1/4 cup soy sauce
2&1/2 Tbsp brown sugar
2&1/2 Tbsp rice wine vinegar
2 Tbsp Asian sweet red chili sauce (available in the Asian foods isle)
1 Tbsp dark sesame oil
1-2 Tbsp canola or peanut oil, divided
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 Tbsp fresh ginger, minced or pressed
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped (sometimes I throw in yellow squash too.)
1 large or 2 small orange, red and or yellow bell peppers, seeded and sliced
Grilled chicken, shrimp, or steak, optional
Black sesame seeds, chopped cilantro, or lime wedges, optional
1-Bring a large pot of salted water to a boil. Add noodles and cook al dente. When noodles are cooked, drain them and toss in olive oil.
2-Whisk together soy sauce, brown sugar, vinegar, chili sauce, and sesame oil. Set aside.
3-While noodles are cooking, heat canola or peanut oil in a large skillet over high heat. When the oil is hot, add sliced onion, garlic and ginger. Stir fry 1-2 minutes or until fragrant, but garlic isn't burning. Add peas (edamame or beans) and stir-fry about 30 seconds. Add zucchini and peppers and stir-fry another 30 seconds or until veggies are crisp-tender. Add noodles and stir-fry until they are well combined with the vegetables. Give sauce a quick whisk and then drizzle it evenly over noodles and stir-fry entire mixture about 30-60 seconds or until everything is well coated in the sauce. Serve immediately.
4-If desired, add grilled meat to this dish, or garnish individual servings with black sesame seeds, chopped cilantro, and lime wedges.

Butterscotch Cookies

1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 sticks butter, room temperature
3/4 cup sugar
3/4/ cup brown sugar
2 eggs
1 tsp. vanilla
3 cups quick oats
1 pkg. (11 oz.) butterscotch chips, or 2 cups

Directions:

1. Preheat oven to 375.

2. Combine the flour, baking soda, cinnamon, salt in small bowl.

3. In a mixing bowl beat the butter,sugars,eggs,and vanilla until smooth.

4. Gradually beat in flour mixture, followed by oats. Stir in chips.

5. Drop by rounded Tablespoon onto cookie sheet and bake 9 to 10 minutes.

6. Let sit for a minute or two then transfer to wire rack.

peanut Butter Cup Brownies

Peanut Butter Cup Brownies (Makes 1 dozen brownies) To SAVE this, be sure to click SHARE so it will store on your personal page 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips 1 large egg 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips 3/4 cup creamy peanut butter Preheat oven to 350 degrees. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. ♥✿´¯`*•.¸¸✿Follow me/Friend me for daily recipes, fun & handy tips, motivation, DIY ideas. I am always posting cool things http://www.facebook.com/breault63 ♥✿´¯`*•.¸¸✿ ♥✿´¯`*•.¸¸✿For more Tips, Recipes, Inspiration and FUN! Join me https://www.facebook.com/groups/GettingSkinnyWithAggie/ ♥✿´¯`*•.¸¸✿ — with Amanda Lynne Darden.

No chill sugar cookies

Sugar Cookies
1 cup butter
2 cups sugar
4 eggs
1 cup sour cream
2 tsp. vanilla
6-7 cups flour
8 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Blend butter, sugar, and eggs until light and fluffy. Add sour cream and vanilla. Add all dry ingreds. After its all mixed add a little flour if it is still too sticky. Roll out 1/2 inch thick. Don't ver cook, shouldn't change color. Bake 375-400 for 2-10 mins.

Frosting
1 cube butter
1 lb. powder sugar
1 tsp. vanilla
1/4 cup milk
food coloring

Pudding Desert

Layer One: 1 Tbls. sugar    1 Cup flour    1 stick margarine    1/2 cup chopped pecans
Pat in 9x13 baking dish. Bake at 375 for 15 min. at the same time oven is hot brown 1/2 cup coconut
cool crust.
Layer two: 1 8 oz. cream cheese softened 1 cup powdered sugar.  Fold in 1 cup cool whip. Spread on first layer.
Layer three: 1 pkg. vanilla instant pudding and 1 pkg. chocolate instant pudding. spread each on 2nd layer. Spread rest of the 8 to 9 oz. cool whip on top of pudding, sprinkle with toasted coconut or
use a hershey bar grated on top. Serves 15 large pieces. Keep refrigerated.