One more easy and quick pasta recipe. If you like olives, this dish will be definitely in your favourite list. Sometimes, when I prepare some new dish – everyone in my family likes it, but when I repeat it – the second time we don’t. Maybe it happens to you to? But this time, when I prepared this pasta again, my hubbies decision was the same – absolutely winner.

(4 servings)

280 g pasta

100 g butter

20 green olives

20 black olives

2 clove garlic

black peppers (didn’t use)

green herbs

Boil pasta as directed on the package. When pasta will be almost done, melt butter in a pan. When butter will be yellow brown, put olives, cut in halves, chopped garlic and season with black peppers. Heat only a few seconds. Put pasta on a plate, pour over butter with olives. Garnish with green herbs.

Source: Didžioji virtuvės knyga (2004)

A little bit not ordinary cookies. You can’t taste zucchini, just it’s green skin says that cookies has a secret in side. Next time I will use quick cooking oats, because now I used old fashioned and eating cookies I could feel hard oats.

1 1/4 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 tsp. cinnamon

4 tbsps. (55g) unsalted butter, at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar (didn’t used)

1 tsp. vanilla extract

1 large egg

1 cup shredded zucchini

2 cups old fashioned oats (next time I will use quick cooking oats)

1 cup semisweet chocolate chips

3/4 cup dried cranberries

Preheat the oven to 180°C. Line a baking sheet with baking paper. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined. Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets. Bake for 15 minutes or until golden. Remove cookies from pans, cool completely on wire racks.

Source: twopeas and their pod

Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar (didn’t used)

1 egg

1 tsp vanilla sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

3/4 cup flour

1 cup oatmeal

Cream together butter, peanut butter, and sugars. Add egg and vanilla. Mix well. Add baking soda, salt, baking powder, and flour. Stir. Fold in oatmeal. Drop by teaspoonfuls onto a baking sheet. Flatten balls with a fork. Bake at 180°C for 8-9 minutes or until edges lightly brown. Let cool on cookie sheet for 1 minute, then move cookies to a cooling rack.

P.S. my butter was cold, so I melted it. Also because I used less sugar, the dough was stronger, so I formed cookies with wet hands – the form was nicer. And also because the dough was harder, cookies didn’t spread widely and they were not very thin.

P.P.S. and this is my impatient sonny and my girl with not the first cookie in her hands

Source: Chocolate therapy