Baked Ziti with Hamburger

1 lb. lean ground beef
1 cup onions, chopped
2 cloves garlic, minced
1 (32 oz.) jars meatless spaghetti sauce
1 cup chicken broth
1 tsp. dried oregano leaves
1 (16 oz.) packages ziti pasta, cooked and drained
2 (8 oz.) cups shredded mozzarella cheese
1 cup grated Parmesan cheese
　

Preheat oven to 350 degrees. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and oregano. Reduce heat and simmer for 10 minutes. Stir 1 cup of the sauce into the cooked ziti noodles. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce. Cover and bake 20 minutes. Sprinkle with remaining mozzarella and Parmesan cheese. Return to oven and bake uncovered for 10 minutes or until heated through. Enjoy!

Carrot Quick Bread with Cream Cheese Frosting

Bread:
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
 3/4 cup quick-cooking oats
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 Tbls. butter, softened
1/2 cup water
1 large egg
1 cup whole milk
1 tsp. vanilla extract
1 1/2 cups finely shredded carrot
1/2 cup golden raisins
Cooking spray

Frosting:
1 cup (4 oz.) block-style cream cheese, softened
1/3 cup powdered sugar
2 tsp. fresh lemon juice
 
Preheat over to 350°.  To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot and raisins. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy. Beat in lemon juice. Spread frosting over top of cooled bread.

Magic in the middle cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated sugar (plus more for dipping)
1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp. vanilla extract
1 large egg
3/4 cup powdered sugar
Preheat oven to 375°. Whisk together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside. Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1-inch) balls. Break off about 1 Tbls. cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie. Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick. Bake cookies at 375° for 7 to 9 minutes or until set. Let cool on wire rack.

Sour Cream Drop Cookies

1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup sour cream
1/2 tsp. vanilla
1 1/3 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Frosting:
2 Tbls butter
1/2 cup powdered sugar
1/4 tsp. vanilla
3 to 4 tsp. hot water

In a mixing bowl, cream shortening, sugar and egg. Add sour cream and vanilla. Combine dry ingredients; add to the creamed mixture. Chill for at least 1 hour. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 425 degrees for 7-8 minutes or until lightly browned. Remove to wire racks to cool. For frosting: melt butter in a small saucepan until golden brown; stir in the sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Enjoy!