I love sugar cookies! I found this recipe at Christmas time and I think I will never make another sugar cookie again. Enjoy.
5 ½ cups flour
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Yummy, yummy, give me more
I love sugar cookies! I found this recipe at Christmas time and I think I will never make another sugar cookie again. Enjoy.
This recipe is adapted from Alton Brown. It is the most delicious honey butter I've ever had. I made it to use on this recipe for pumpkin cornbread. It added just the right amount of sweetness.
I just made this cake for my mom's birthday. The original recipe comes from Whisk Kid, who has some lovely creations. Instead of making the recipe entirely from scratch, I used 3 white cake mixes, Betty Crocker gel food colors (which were way cheaper), and my own frosting recipe.
This recipe gives me perfectly cooked rice every time!
This recipe is adapted from Simply Recipes. I love her recipes. It is generally my first-stop for anything I am craving. They are basic and delicious. When I make this, I like to use a combination of sweet potatoes and yams.
I am crazy for these "noodles" right now! In an effort to eat better and slim down, I have not been eating any grain-based carbs. Unfortunately, I have a child who will only eat spaghetti. Rather then make two meals (no way!) I have been using spaghetti squash for my noodles. It is so easy and really delicious. Eating one cup of squash, you will eat 10 grams of carbs vs 40 grams for one cup of spaghetti noodles. Eat up!
I grew-up loving Rice-a-Roni! However, now that I've become more of a food label reader I rarely buy it. This recipe has thankfully brought it back to my table. It is instantly devoured by my family!
I made up this recipe based on a prepared salad that I got from Trader Joe's last week. It is the perfect way to use up any leftover brussel sprouts you have.
This is a great substitute for the traditional egg souffle. I used zucchini but you could add any additional veggies you like...mushrooms, spinach, peppers, etc.
When I first heard about these, I was told that they tasted "just like potato chips." Just to be clear, they do not taste like potato chips unless maybe you've never had potato chips...regardless, they are still really delicious. I bet your kids will eat them!
Oh divine! I celebrate when strawberry season arrives. This recipe is from Emeril Lagasse. Please make one today.
I'm making these today. Yummy!
I don't can many things but this chili sauce recipe is awesome! It is a bit tangy and sweet. It is good with chips, mixed into dips (over cream cheese), cooked with a roast, or even used on a sandwich. I love it!
12-14 lbs tomatoes, chopped
4 cups celery, chopped
2 1/2 cups onion, diced
2 bell peppers, chopped (red or green)
3 sticks cinnamon
4 cups cider vinegar
2 tablespoons salt
4 1/2 cups brown sugar
1 tablespoon dry mustard
1 1/2 teaspoons ground cloves
Combine tomatoes, celery, onion, and bell pepper; simmer about 1 1/2 hours. Add remaining ingredients. Continue cooking 1 1/2 hours. Remove cinnamon sticks. Fill hot pint jars to within 1/2 inch of top; apply hot canning jar lids and rings. Process in a water bath canner about 30 minutes.
This is a delicious vegan banana bread that is more dense then traditional recipes. The molasses makes it a dark, rich bread.
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.
Transfer the batter to the prepared pan and bake for 45 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool.
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Yummy! I just made these with my sisters and they were delicious and very easy! I bet you could make these with your kids.
For the chocolate:
1 1/2 cups chocolate chips (I preferred the milk chocolate over the dark chocolate)
2 tablespoons natural peanut butter (like Adams)
12+ Mini paper liners
For the filling:
3/4 cup natural peanut butter
1/4 cup powdered sugar
1/2 tsp vanilla
Combine chocolate and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often.
Using a spoon, thoroughly coat each mini cupcake liner with a thin layer of chocolate. Repeat with all 12 liners. Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together peanut butter and sugar. Once the chocolate is hard, divide peanut butter into all 12 liners, about 1 heaping tablespoon per liner, pressing down gently to make sure the paste goes everywhere. Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen. Let cups firm up in fridge for at least one hour before enjoying. Store in fridge.
You can use regular size cupcake liners to make large cups. Is using large cups, double the recipe.
I found this recipe while looking online for a Cafe Rio copy-cat recipe. It is really tasty in tacos and burritos.
3 lbs boneless, skinless chicken breasts (thawed)
1 1/2 cups Italian dressing
1 tablespoon minced garlic
1 tablespoon chili powder
juice from one lime
1/4 cup fresh cilantro, chopped
Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.
Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.
This recipe is from my sister. Yum!
3 lb. beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
3-4 peppercorns
1 tsp garlic powder
Combine all ingredients in slow cooker. Add enough water to almost cover meat. Cover and cook on low heat 10-12 hours. Shred meat using two forks. Serve on rolls (add some sliced provolone if desired). Use extra juice for dipping sandwiches.
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It sounds silly, but it has taken me a long time to find the perfect hard boiled egg recipe. Here is it.
Put desired number of eggs in a saucepan and cover with water so all the eggs are covered with one inch of water. Bring to a boil. Boil for one minute. Turn off heat and cover pan for 12 minutes, while keeping the pan on the warm burner. Rinse with cool water and refrigerate or eat.