HOW TO BAKE A BURGER RECIPES

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SUPER-MOIST NO-BAKE CHOCOLATE AND OATMEAL COOKI…



Super-Moist No-Bake Chocolate and Oatmeal Cooki… image

I love these cookies! The only problem I have encountered in the past with making these, is that they seem to fall apart due to dryness. Adding more milk and less oatmeal (as this recipe directs), takes care of that problem.

Provided by Beth Pearce

Categories     No-Bake Cookies

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 2 minutes

Yield 30 cookies

Number Of Ingredients 7

2 cups white sugar
½ cup milk
½ cup butter
4 teaspoons cocoa powder
½ cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups quick cooking oats

Steps:

  • Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.
  • Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.

Nutrition Facts : Calories 127.9 calories, CarbohydrateContent 18.2 g, CholesterolContent 8.5 mg, FatContent 5.7 g, FiberContent 0.9 g, ProteinContent 2 g, SaturatedFatContent 2.5 g, SodiumContent 43.6 mg, SugarContent 14 g

REUBEN BRUNCH BAKE RECIPE: HOW TO MAKE IT



Reuben Brunch Bake Recipe: How to Make It image

I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 11

8 large eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
2 cups shredded Swiss cheese
1/2 cup chopped green onions
1/2 cup 2% milk
1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices rye bread, toasted and coarsely chopped
1/4 cup butter, melted

Steps:

  • Combine the first 9 ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 290 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 232mg cholesterol, SodiumContent 787mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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