2. Beat together shortening and peanut butter. Beat in 1/3 C sugar and brown sugar. Beat in egg, milk, and vanilla. Combine flour, baking soda and salt in a separate dish. Gradually blend into peanut butter mixture.
3. Shape dough into 1 inch balls. Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown. Immediately place chocolates on top of each cookie, pressing down slightly. Cool cookies on wire rack.
Preheat oven to 425 degrees. Put all ingredients in a bag and coat. Place on a greased baking sheet. Bake until easily pierced with a fork. Approximately 25 minutes. I usually flipped potatoes half way through the time to brown evenly.
*I use garlic salt instead of garlic powder and never put in the salt.
1 lb boneless skinless chicken breasts, cubed 1 pkg (10 oz) frozen corn, thawed 1 small green pepper, chopped 1 small onion, chopped 2 tsp oil 1 cup chicken broth 1 cup salsa 1 tsp chili powder1/4 tsp cayenne pepper 1-1 1/2 uncooked instant rice 1/2 cup shredded cheddar cheese
Directions: 1. In a large skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. 2. Stir in the broth, salsa, chili powder, and cayenne; bring to a boil 3. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. 4. Sprinkle the cheese; cover and let stand for 2-3 minutes or until cheese is melted.
Ingredients: 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp salt 2 TBS butter, melted
Directions: 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
I sliced 1 lb. of strawberries, put them in a bowl and added 2 TBS of sugar. i let this sit while cooking the crepes. When the crepes were finished I spread Nutella Hazelnut spread over the crepes, topped with the strawberries and rolled them up. I then drizzled them with Strawberry Syrup, (recipe below), and topped with whipped topping.
Ingredients: 10 ounces strawberries, fresh or frozen 1/2 cup light corn syrup small pinch of salt
Directions: 1. Place the strawberries in a blender and process until smooth. 2. In a small saucepan, combine all ingredients and bring to a boil. 3. Reduce the heat and boil gently for 5 minutes, stirring continuously.
Makes 1 1/2 cups of syrup I use this on ice cream, pancakes, angel food cake, and crepes.
Ingredients: 3 large baking potatoes 1 TBS olive oil 1 tps salt
1/2 lb. ground beef 1 small onion 2 TBS taco seasoning 1 can chili 1 can whole kernel corn, drained
1 large tomato, diced 1 cup grated Cheddar cheese 5 cups lettuce, rinsed and chopped 1/4 cup bacon, diced and cooked Ranch dressing
Directions: 1. Wash spuds. Rub potatoes with olive oil and sprinkle with salt. wrap in tin foil and bake at 350 degrees for about 1 hour. 2. Brown beef and onion in a large saucepan. Drain. 3. Add chili, taco seasoning, and corn. Simmer 5 minutes. 4. When potatoes are done, unwrap and chop open on a plate. Add a little butter, salt, and pepper. Add the chili mixture, then top with the rest of the ingredients.
Ingredients: 1 cup water 1 cup sugar 3 TBS cornstarch 3 TBS strawberry Jell-O 2 TBS butter1 (3 or 4 oz.) pkg. cream cheese 1/2 cup powdered sugar 1 quart strawberries, sliced 1 deep dish pie crust 1 small container whipped cream
Directions: 1. Bake pie shell according to package directions. Let cool. 2. Boil sugar, water, and cornstarch until thick. Then add Jell-O and butter. Let cool. 3. Mix together cream cheese and powdered sugar. Fold into 1 cup whipped cream. Spread in baked pie shell. 4. Combine thickened sauce and strawberries. Put mixture on top of whipped cream mixture in pie.
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread cream cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
If you use strawberries, make sure to sprinkle them on top when there is 5 mins left of cooking. The juices from the strawberries make the dish a little soggy. I also used the strawberry glaze (previous post) and pour that on top of the mixture as well (use as much to your liking).
Welcome to our new cooking blog. We have found so many good recipes that we want to share and we figured this would be the easiest way to do that. We have decided to only post recipes we have actually tried and love and also recipes that have a picture to go with them.
If you have any good recipes you would like to share or if you want to become a contributor please send either one of us an e-mail. We would love it!