Makes: 1 dozen
Ingredients:
1 cup white sugar
1 cup peanut butter
1 egg
1 parchment lined cookie sheet (optional)
Directions:
1. Preheat oven to 350 degrees farenhiet
2. Mix all ingredients together in a large bowl until smooth.
3. drop spoonfuls of dough on parchment lined cookie sheet.
4. Bake for 6-8 mins. They will be soft when they come out. They must cool to harden. These cookies are best when just barely brown on the bottom.
Sunday, July 6, 2014
No-Bake Thin Mints
Prep Time: 20 mins Total Time: 20 mins
Makes: 12 cookies
Ingredients:
Makes: 12 cookies
Ingredients:
- 1 cup chocolate whey protein
- 1½ Tbsp unsweetened shredded coconut
- 3 Tbsp unsweetened cocoa powder
- 1 tsp peppermint extract
- ½ tsp liquid stevia
- ¼ cup + 1 Tbsp coconut oil, melted
- 2 Tbsp unsweetened almond milk (or milk of choice)
For the chocolate coating
- ½ cup stevia chocolate chips or use regular semi-sweet chocolate chips.
- 1 tsp coconut oil
Directions:
- In a larger bowl, mix together whey protein, cocoa powder, coconut, peppermint extract, liquid stevia and melted coconut oil. Stir until just combined. Then add in the almond milk and mix well until smooth.
- Press a heaping teaspoonful of this mixture into a muffin tin (I used a cookie scoop). Press it down to pack it in firmly.
- I used a regular muffin tin, but if you have a silicone muffin tin, that would be a better choice, as I found mine a bit tricky to get out of the pan. You could also line your tins with paper liners, parchment paper or plastic wrap to make them pop out more easily.
- Place the muffin tin in the freezer and freeze for about 10 minutes.
- Meanwhile, melt the chocolate and coconut oil together over the stove, or in short increments in the microwave.
- Line a cookie sheet with parchment paper or tin foil. Once the cookies come out of the freezer, pop them out of the pan, and drizzle a spoonful of chocolate over the flat side of the cookie (the bottom). Place on the cookie sheet to set and do this until you've coated all 12 cookies.
- Place to set in the freezer again. Once set, feel free to remove them from the cookie sheet and place in an airtight container. These are to be stored in the freezer, and can be eaten directly from the freezer.
Tuesday, June 24, 2014
Meatloaf Cupcakes
I made these last week and the family loved them.
Meatloaf Cupcakes
2 lbs ground beef
1 5oz bottle A1 steak sauce
2 tsp. minced garlic
1 heaping tsp. chives (optional)
heavy sprinkling of minced onion
salt and pepper tt or 1 tbsp of each
ground crumbs 1 1/2 cups
2 cups shredded cheese
Directions
1. Preheat oven to 350*F.
2. Combine all ingredients.
3. Fold in with hands until combines well.
4. Roll mix into 1 cup size balls to fit into a cupcake pan. (I used an extra large muffin pan to make them larger, if you use the muffin pan, just adjust the oven times accordingly.) Make sure they fill the cup completely. Then gently press an indention into the top with your thumb.
5. Cook in oven for about 30-40 minutes or until brown.
6. Pull out of oven with mitt and instantly take out of cupcake pan.
7. Layer with ketchup and pipe seasoned mashed potatoes into a design. (optional)
8. Serve very warm.
*If you want to make them cute for a party or the such, you can make up mashed potatoes however you prefer, but make sure they are stiff enough to hold form. And sprinkle with some bacon pieces.*
Meatloaf Cupcakes
2 lbs ground beef
1 5oz bottle A1 steak sauce
2 tsp. minced garlic
1 heaping tsp. chives (optional)
heavy sprinkling of minced onion
salt and pepper tt or 1 tbsp of each
ground crumbs 1 1/2 cups
2 cups shredded cheese
Directions
1. Preheat oven to 350*F.
2. Combine all ingredients.
3. Fold in with hands until combines well.
4. Roll mix into 1 cup size balls to fit into a cupcake pan. (I used an extra large muffin pan to make them larger, if you use the muffin pan, just adjust the oven times accordingly.) Make sure they fill the cup completely. Then gently press an indention into the top with your thumb.
5. Cook in oven for about 30-40 minutes or until brown.
6. Pull out of oven with mitt and instantly take out of cupcake pan.
7. Layer with ketchup and pipe seasoned mashed potatoes into a design. (optional)
8. Serve very warm.
*If you want to make them cute for a party or the such, you can make up mashed potatoes however you prefer, but make sure they are stiff enough to hold form. And sprinkle with some bacon pieces.*
Monday, May 19, 2014
Sunday, May 18, 2014
Baked Spaghetti
Have you ever made too much spaghetti and didn't know what to do with it? Well, here is your answer! This recipe is best when the spaghetti is leftover or if you refrigerate it all day before cooking it for dinner that night. It's simple enough a teenager could do it when parents have date night.
Baked Spaghetti Yields: 1 casserole dish, or about six servings
What you'll need:
Left over spaghetti, if you have a particular recipe that you favor, use it!
If not;
2 jars of spaghetti sauce (I like traditional flavoring or four cheese, no particular brand)
1 box of spaghetti noodles (you can use whatever size you prefer, I like just plain old spaghetti)
4 Tbsp butter, or margarine
1 tsp granulated sugar
TT salt and pepper
1 bag of shredded cheddar cheese
25 homemade meatballs (this recipe will be up soon) until then, a bag of Italian meatballs works fine
For extra meaty-ness you can also add a pound of ground hamburger or turnkey precooked and drained
Directions for Making the Spaghetti:
1. Preheat oven to 350*F.
2. Break all of the spaghetti noodles in half and put in a stock pot. Add butter or margarine, and add enough water for the noodles to float easily in. Bring to a boil and let boil for 3-5 minutes until the noodles are very limp. Strain and let sit in a dollop of butter in the pot, burner off.
3. In a skillet, combine the sauce, meatballs (hamburger or turkey meat), and salt and pepper to taste. Let cook on low for about ten-fifteen minutes until meatballs are hot all the way through.
4. Pour the noodles and then the sauce mix into a casserole dish.
Directions for Baking Spaghetti
1. Let oven preheat to 350*F.
2. If using left over spaghetti, pour the left overs into a casserole dish. Layer the top of the spaghetti with the whole bag of shredded cheese. Make sure to spread evenly over the food.
3. Place the dish in the over for ten to fifteen minutes or until all of the cheese is completely melted.
Hope everyone Enjoys!
Baked Spaghetti Yields: 1 casserole dish, or about six servings
What you'll need:
Left over spaghetti, if you have a particular recipe that you favor, use it!
If not;
2 jars of spaghetti sauce (I like traditional flavoring or four cheese, no particular brand)
1 box of spaghetti noodles (you can use whatever size you prefer, I like just plain old spaghetti)
4 Tbsp butter, or margarine
1 tsp granulated sugar
TT salt and pepper
1 bag of shredded cheddar cheese
25 homemade meatballs (this recipe will be up soon) until then, a bag of Italian meatballs works fine
For extra meaty-ness you can also add a pound of ground hamburger or turnkey precooked and drained
Directions for Making the Spaghetti:
1. Preheat oven to 350*F.
2. Break all of the spaghetti noodles in half and put in a stock pot. Add butter or margarine, and add enough water for the noodles to float easily in. Bring to a boil and let boil for 3-5 minutes until the noodles are very limp. Strain and let sit in a dollop of butter in the pot, burner off.
3. In a skillet, combine the sauce, meatballs (hamburger or turkey meat), and salt and pepper to taste. Let cook on low for about ten-fifteen minutes until meatballs are hot all the way through.
4. Pour the noodles and then the sauce mix into a casserole dish.
Directions for Baking Spaghetti
1. Let oven preheat to 350*F.
2. If using left over spaghetti, pour the left overs into a casserole dish. Layer the top of the spaghetti with the whole bag of shredded cheese. Make sure to spread evenly over the food.
3. Place the dish in the over for ten to fifteen minutes or until all of the cheese is completely melted.
Hope everyone Enjoys!
Philly Cheese Steak Peppers
This was inspired by my father's Stuffed Bell Pepper recipe that will be up soon. However, this was what I had, and it happened to come out beautifully. Hope everyone enjoys it.
What you'll need:
4 large green bell peppers
1 lb steak strips (I like the precooked strips from the freezer section, but you can also use fajita meat and cook it)
8 slices Mozzarella cheese
1 box of precooked bacon, crumbled
Directions:
1. Preheat oven to 350*F
2. Wash and halve all 4 peppers.
3. Thickly layer steak on pepper and a single cheese slice over the meat. Layer with bacon.
4. Bake at 350*F until cheese melts and peppers are softened.
What you'll need:
4 large green bell peppers
1 lb steak strips (I like the precooked strips from the freezer section, but you can also use fajita meat and cook it)
8 slices Mozzarella cheese
1 box of precooked bacon, crumbled
Directions:
1. Preheat oven to 350*F
2. Wash and halve all 4 peppers.
3. Thickly layer steak on pepper and a single cheese slice over the meat. Layer with bacon.
4. Bake at 350*F until cheese melts and peppers are softened.
5. Take out of oven and let cool. Serve warm. Enjoy!
Vanilla Cookie Madness
Have you ever wondered what chocolate chip cookies and ice cream would taste like? Those chocolate cookie dough ice cream flavors can't hold a candle to this recipe. Make it yourself and find out why!
Vanilla Cookie Madness Yields: 12 servings
What you'll need:
1 package of instant bake chocolate chip cookies (I like the blocks that break into 12 cookies)
1 gallon of vanilla ice cream
1 bottle of chocolate syrup (I like Hershey's, but you can also use hot fudge instead)
Directions:
1. Bake cookies as package instructs.
2. While the cookies are baking, get your ice cream opened and your ice cream scoop ready.
3. When the cookies come out, let them cool enough to not crumble, about 2 full minutes, and then serve up the cookie on a small dessert plate. Scoop a single large scoop of ice cream directly on top of the cookie, and then drizzle with syrup. If you are using hot fudge, follow the directions to heat it on the container.
(My camera wasn't as good back when I took this picture, so please pardon the blurry image, but this is what it should look like when it's completed.)
Vanilla Cookie Madness Yields: 12 servings
What you'll need:
1 package of instant bake chocolate chip cookies (I like the blocks that break into 12 cookies)
1 gallon of vanilla ice cream
1 bottle of chocolate syrup (I like Hershey's, but you can also use hot fudge instead)
Directions:
1. Bake cookies as package instructs.
2. While the cookies are baking, get your ice cream opened and your ice cream scoop ready.
3. When the cookies come out, let them cool enough to not crumble, about 2 full minutes, and then serve up the cookie on a small dessert plate. Scoop a single large scoop of ice cream directly on top of the cookie, and then drizzle with syrup. If you are using hot fudge, follow the directions to heat it on the container.
(My camera wasn't as good back when I took this picture, so please pardon the blurry image, but this is what it should look like when it's completed.)
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