1/2 c. Butter softened
1 c. Sugar
1 c. Brown sugar
3 Eggs
1 tsp. Vanilla
2 c. Peanut Butter
4 1/2 c. Oatmeal mixed with 2 tsp. Baking soda
Chocolate Chips (could use raisins, c raisins or m&m's)
Make into balls and flatten with glass. Bake 350 degrees for 8 to 10 minutes.
Friday, August 5, 2016
Saturday, February 15, 2014
Egg Potato Bacon Skillet Bake
2 cups Ore-Ida Potatoes O'Brien
3 T. Butter
6 Eggs
2 T. Milk
1/4 t. Salt
1/4 t. Pepper
1/2 cup Pepper Jack Cheese (Cheddar can be substituted.)
1/2 cup Cheddar Cheese Shredded
1 cup Bacon, crumbled (Crumbled Sausage can be substituted.)
Melt butter in a microwave safe pie dish; add potatoes and microwave 10 minutes.
Stir together eggs and next four ingredients; pour over potatoes. (I also like to add the meat to the eggs and pour it over the potatoes.) Bake in a 350 degree oven for 20 minutes or until eggs have set. Remove from oven and sprinkle with Cheddar cheese and bacon. Serve immediately.
3 T. Butter
6 Eggs
2 T. Milk
1/4 t. Salt
1/4 t. Pepper
1/2 cup Pepper Jack Cheese (Cheddar can be substituted.)
1/2 cup Cheddar Cheese Shredded
1 cup Bacon, crumbled (Crumbled Sausage can be substituted.)
Melt butter in a microwave safe pie dish; add potatoes and microwave 10 minutes.
Stir together eggs and next four ingredients; pour over potatoes. (I also like to add the meat to the eggs and pour it over the potatoes.) Bake in a 350 degree oven for 20 minutes or until eggs have set. Remove from oven and sprinkle with Cheddar cheese and bacon. Serve immediately.
Monday, May 20, 2013
Banana Slush
6 c. hot water
3 c. sugar
1 small can frozen orange juice
1 small can frozen lemonade
1 large can pineapple juice
5 mashed bananas
7-Up
Mix first 6 ingredients and freeze. When serving, scoop slush into glasses and pour 7-Up on top.
3 c. sugar
1 small can frozen orange juice
1 small can frozen lemonade
1 large can pineapple juice
5 mashed bananas
7-Up
Mix first 6 ingredients and freeze. When serving, scoop slush into glasses and pour 7-Up on top.
Thursday, January 3, 2013
Gluten Free Cloud Bread
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener (2 tsp.)
Directions: Preheat oven to 300 degrees. Separate the eggs very carefully, there must be no yolk in the white. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. Spray two cookie sheets with Pam or other fat-free cooking spray. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). Remove from the pans and cool on a rack or cutting board. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener (2 tsp.)
Directions: Preheat oven to 300 degrees. Separate the eggs very carefully, there must be no yolk in the white. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. Spray two cookie sheets with Pam or other fat-free cooking spray. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). Remove from the pans and cool on a rack or cutting board. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
Gluten Free Tomato Soup
- 1 (6 oz) can of tomato pasteshopping list
- 24 oz of milk
- 1 tspn of salt
- Add everything into a saucepan. Bring it to the boiling point and the serve.
Wednesday, November 21, 2012
Children's Play Dough
2 cups flour
1 cup salt
1/2 cup cornstarch
1 Tbsp. powdered alum
2 cups water
1 Tbsp. oil
In 2 quart glass dish blend four, salt, cornstarch, and alum. Whip in water and oil until mixed. Microwave High 4 - 5 minutes, stirring every minute until mixture is thick and lumpy. Cool on flat plate. Knead on floured surface until smooth. Store in covered jar in refrigerator. Color when kneading if desired.
1 cup salt
1/2 cup cornstarch
1 Tbsp. powdered alum
2 cups water
1 Tbsp. oil
In 2 quart glass dish blend four, salt, cornstarch, and alum. Whip in water and oil until mixed. Microwave High 4 - 5 minutes, stirring every minute until mixture is thick and lumpy. Cool on flat plate. Knead on floured surface until smooth. Store in covered jar in refrigerator. Color when kneading if desired.
Saturday, December 3, 2011
Snow-White Buttercream
2/3 c. water
4 T. Wilton Meringue Powder Mix
12 c. sifted powdered sugar (approx. 3 lbs.)
1 1/4 c. solid shortening
3/4 t. salt
1/2 t. almond extract
1/2 t. clear vanilla extract
1/4 t. butter extract
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Yield: 7 cups
4 T. Wilton Meringue Powder Mix
12 c. sifted powdered sugar (approx. 3 lbs.)
1 1/4 c. solid shortening
3/4 t. salt
1/2 t. almond extract
1/2 t. clear vanilla extract
1/4 t. butter extract
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Yield: 7 cups
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