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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Tuesday, August 14, 2012

Mustard Dip



1 (14 oz.) can sweetened condensed milk
1/4 c. Grainy mustard
3 Tbsp. prepared horseradish 
1 Tbsp. Worcestershire sauce

In a medium size mixing bowl combine all ingredients and beat until smooth.  The dip will get thicker as it sits.  Store in the refrigerator. 

Excellent for homemade pretzels and chicken nuggets.

Shortbread Cookies



1 c. butter, softened
1/2 c. powdered sugar
1/4c. cornstarch
1 1/2 c. all purpose flour

Preheat oven to 375 degrees.

In a medium size mixing bowl whip butter until fluffy.  Stir in the powdered sugar, cornstarch and flour.  Beat on low  for 1 minute until combined, and then on high for 3 to 4 minutes.  The dough will become smoother and creamier as you mix it.
Drop by spoonfuls 2" apart on ungreased baking sheets.
Bake for 12-15 min.  Don't overcook.  Cool.

3 Ingredient Chocolate Cake

1 box Chocolate Cake Mix
1c water
1c plain greek yogurt

Preheat oven to 350.

Mix cake mix, water and yogurt well.  Spread into a lightly greased 9x13 pan.   Bake according to box instructions.  Let cool and cut.  Serve with cool whip or frost.

Diet Brownies

1 box (9x13) size Brownie mix
1 can (12oz) Diet Coke

Preheat oven to 350.

Dump the brownie mix into a bowl.  Open the can of soda and pour it in the bowl over the mix. Stir.   The batter will be runny.  Pour into a lightly greased 9x13 pan and bake for 30-35min.

* You do NOT need any other ingredients for these brownies!

Vanilla No Bake Cookies



2 c. sugar
3/4 c. butter 
2/3 c. milk
1 (3.4 oz.) box instant vanilla flavor pudding mix
3 1/2 c. quick cooking oats
1 tsp. vanilla extract

In a large pan mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

I use a cookie scoop so they are all the same size.  Also, I dropped them onto wax paper on a cookie sheet, they harden faster that way.

Next time I'm trying to make them with Banana Pudding Flavor pudding!  Can't wait!  

You can eat these right out of the pan, no judgments!  :)

No pictures...

Sorry folks, my camera died so these next few recipes don't have any photos attached.  Hopefully I'll have it up and running again soon!