Cookie Crisp con leche!

Ok first to take a bowl.

Then you add some Cookie Crisp

Next you add some milk (just pour until it feels good) 

Next add a spoon and enjoy! 

Fried Rice

steamed white rice
ham steak
eggs
peas
carrots (I buy the small bag of frozen peas and carrots)
green onions
soy sauce

In a large pan, add oil (unfortunately fried rice requires a lot of oil. This is not good menstrual food, it will make you break out and bloat) and brown diced ham. Add peas and carrots, then green onions. When veggies are soft, add white rice and already scrambled eggs, mix and turn constantly, adding desired amount of soy sauce. When rice doesn't stick together anymore, it is ready. This is another recipe that I don't have exact measurements for, but it doesn't matter. If you really like egg, add a lot, or none at all. Adjust it to suit your preferences.

Broccoli Beef

Chuck steak
bag frozen or fresh stir fry (whatever variety you like, you can even just chop up a variety of your fav veggies)
soy sauce
flour
steamed white rice

cut steak into strips and pan fry on medium heat, season with salt, pepper, and garlic. When brown, add veggies, cook until soft. While veggies are cooking, (I am not going to know the exact measurements here because I was taught to pour until it feels good) take a regular drinking glass, fill 3/4 full with warm water and the remaining with soy sauce. Add three heaping spoonfuls flour and stir really well so there are no flour clumps. When the veggies are soft, add water mixture to pan and stir constantly until sauce bubbles. Serve over white rice.

Beans

2lbs pinto beans
1/2 pound bacon
1 onion
garlic

Sort beans (there will be rocks and bad beans) and wash well. Place in large pot with peeled whole onion, garlic cloves or desired garlic salt, and bacon. Add cold water so the water level seems to have a ratio of one part beans, three parts water. Turn on high and bring to a rolling boil. When boiling, turn beans on low and cook for 5 hours stirring occasionally. If you think your beans may need more water, bring some to a boil in a separate pot and add. Do not add salt to your beans until they are done cooking or they will absorb the salt. Remove the onion and large pieces of bacon. Beans are great college food because they are SOOOO cheap and full of protein. Iif you have access to a freezer, these are great to make in bulk (because they take so long) and then you have them on hand for recipes or to use as a side dish with a recipe. I store mine in quart size freezer bags.

Taco Soup

1 lb. ground beef or turkey
1 onion
garlic
1 taco soup packet
1 large can pinto beans (if you dont have home made on hand)
1 can kidney beans (drained and rinsed)
1 can diced tomatoes
1 can rotel tomatoes
1 can corn (drained)
olives (if you like)

Chop the onion, stir it in the pan with a bit of oil until soft. If you are using whole garlic, do the same, if powder garlic, wait until you add the meat. Brown the meat and add taco season packet. Add all remaining ingredients taking care to notice what to drain and what not to. If I serve this at dinner, it is usually with cornbread, but the kids love eating it for lunch the next day as a dip with tortilla strips. Garnish how you like, chips, sour cream, cheese, avacado, etc.

Salsa Chicken

3 boneless skinless chicken breasts
1 taco season packet
1 can Rotel tomatoes with chiles (I buy mild because of the baby, but prefer the original, it's not very hot)
1 can black beans 
lime
cheese
sour cream
Spanish rice

Take the first three ingredients and put them in crock pot and cook on low 5 hours. Break up chicken in crock pot. Drain and rinse black beans, add to chicken mixture and cook one hour more. Serve over Spanish rice and garnish with cheese, sour cream, lime (my family's fav), or whatever you like. I serve these with broiled zucchini spears as well. Spear zucchini, sprinkle with salt and pepper, broil until brown. There is so much water in zucchini, olive oil is not necessary.

This is a great leftover recipe because you wrap it in a tortilla and you have instant burrito's.

Potato Soup Rubino Family Recipe

Ingredients:

2 cans chicken broth

1 can beef broth

3 cups water

2 large onions sliced

4 large potatoes, peeled and diced

2 cups sliced celery

1/3 cup margarine

1/3 cup flour

Salt and pepper

6 oz. jack cheese

Instructions:

In a kettle or large saucepan combine broths, water, onions, potatoes and celery.  Cover and simmer 30 minutes or until potatoes are tender. IN as small skillet melt margarine and stir in flour.  Stir constantly over medium heat until mixture becomes golden brown.  Add to simmering soup, stir until soup bubbles and thickens.  Season to taste with slat and pepper.  Add cheese and stir until blended.  Serves 6.

German Potato Salad Recipe adapted by Our Best Bites from The Big Book of Backyard Cooking

2 lbs. small baby potatoes (red, Yukon gold, etc.)

6 oz. bacon (about 1/2 of a standard package)

1/2 c. minced onion

4 cloves minced garlic

1/2 c. white wine vinegar

1/2 c. water

2 tsp. Creole mustard (or a mild coarse-grain mustard, not a strong one in the stout little glass jars)

1 Tbsp. sugar

1/4 c. fresh dill or 1 Tbsp. dry dill

Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.

While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy. While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.

Add some minced onion and minced garlic and cook until fragrant and the onions are translucent. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately. Serves 6-8.

Zuppa Toscana Copycat Receipe (Olive Garden)

INGREDIENTS

    1 pound Italian sausage

    2 large russet baking potatoes sliced in half, and then in 1/4 inch slices

    1 large onion, chopped

    1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)

    2 cloves garlic minced

    2 cups kale or swiss chard, chopped

    2 cans chicken broth

    1 qt. water

    1 cup heavy whipping cream

INSTRUCTIONS

·         Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices. (I just cook it on the stove)

·         Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.

·         Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.

·         Turn to low heat, add kale and cream. Heat through and serve.

Roasted Smashed Potatoes

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Ingredients

    2pounds small Red Bliss potatoes (about 18), scrubbed (see note)

    6tablespoons extra-virgin olive oil

    1teaspoon chopped fresh thyme leaves

      Kosher salt and ground black pepper

Instructions

    1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

    2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Roasted Ranch Potatoes

Ingredients

¼ cup vegetable oil

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

            2 pounds small red potatoes, quartered

Instructions

    Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Sweet Potato Oven Fries

Ingredients

    1 1/2 pounds sweet potatoes, peeled (2 medium potatoes)

    1 tablespoon canola oil

    1/2 teaspoon salt, plus more, to taste

            Add any other spices you like (pepper, garlic powder, ect.)

    Cooking spray

Directions

Preheat the oven to 450 degrees F.

Cut the potatoes lengthwise into 1/4-inch thick matchsticks, and toss with the oil and 1/2 teaspoon salt. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the "fries" are tender and crisp, about 30 minutes.

Season with additional salt, to taste. Serve immediately.

Better Crocker Lemon Bars Super easy!

½ cup cold butter

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1 egg

1 can (14 oz) sweetened condensed milk (not evaporated)

2 teaspoons grated lemon peel

¼ cup lemon juice

    Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.

    In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.

    In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

Makes 25 bars

Mouse’s Macaroni and Cheese From allrecipes.com

Ingredients:

    1 1/2 cups uncooked elbow macaroni

    1/4 cup butter

    2 tablespoons all-purpose flour

    1 teaspoon mustard powder

    1 teaspoon ground black pepper

    2 cups milk

    8 ounces American cheese, cubed

    8 ounces processed cheese food (eg. Velveeta), cubed

    1/4 cup seasoned dry bread crumbs

Directions:

    Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.

    In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.

    Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.

    Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

Amy Grant’s Grandma Grant’s Banana Nut Bread (I sub chocolates chips for nuts) Good Housekeeping – February 2009

Ingredients:

1 cup sugar

1/2 cup butter, softened

2 large eggs

3 bananas, sliced (2 cups)

2 cups flour

1/2 cup pecans, chopped (CHOCOLATE CHIPS)

1 tsp baking soda

1/4 tsp salt

Instructions:

 Grease an 8 1/2 x 4 1/2 inch metal loaf pan.  Cream the sugar with the butter.  Mix in the eggs, bananas, flour, pecans, baking soda, and the salt.  Pour into the prepared pan.  Place the loaf pan in a cold oven.  Set the oven control to 300 F. Bake  the banana bread for 1 1/2 hours or until a toothpick inserted into the center comes out clean.  Cool the bread for 5 minutes on a wire rack.  Then remove from the pan and cool completely, right side up.

KNORR SPINACH DIP

MAKES 4 cups dip

PREP TIME: 10 Minute(s)

CHILL TIME: 2 Hour(s)

NGREDIENTS

1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry

1 container (16 oz.) sour cream

1 cup Hellmann's® or Best Foods® Real Mayonnaise

1 package Knorr® Vegetable recipe mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with French or sourdough bread.

Memphis-Style Coleslaw From Ourbestbites.com

Ingredients:

1 c. mayonnaise (side note: why, oh why does regular mayonnaise have to taste so much better than low-fat?)

2 Tbsp. Dijon or whole-grain mustard

2 Tbsp. apple cider vinegar        

2 Tbsp. sugar

1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)

1 Tbsp. grated onion

2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)

1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they’ll get too soggy)

1/2 minced green bell pepper

1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it’s unjustifiably soggy).

Crock Pot Pulled Pork

Ingredients:

2 pound or more pork shoulder or similar

2 tablespoons liquid smoke

1 can Coke

Salt and pepper to taste

BBQ sauce

Buns for eating J

Instructions:

·         Rinse and pat dry pork

·         Place pork in crock pot on low with Coke, liquid smoke, and then sprinkle with salt and pepper

·         Cook on low 6 hours or until pork falls apart

·         Shred pork and drain fat

·         Add BBQ sauce to crock pot and heat through

·         Serve on toasted buns and coleslaw

Bobby’s Lighter Tastes Like Lasagna Soup Original Recipe by Paula Deen: Tastes Like Lasagna Soup Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Ingredients

2 teaspoons olive oil

1 pound Italian turkey sausage, casings removed

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 (32-ounce) container chicken broth

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 ounces broken whole-wheat lasagna noodles (about 4 noodles)

1/2 cup chopped fresh basil

3 tablespoons grated parmesan cheese

1/2 cup reduced-fat shredded mozzarella cheese

8 Whole-wheat breadsticks or grissini (optional)

Directions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information (Per Serving):

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Servings: 8 cups

Prep Time: 5 min

Cook Time: 1 hour

Difficulty: Easy

Homemade Soft Pretzel Bites From twopeasandtheirpod.com

I know it seems hard but really it is not bad, good recipe to learn to use yeast but you should probably have a stand mixer…

Ingredients:

Soft Pretzels:

1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

3 ounces unsalted butter, melted

2 1/2 teaspoons kosher salt

4 1/2 to 5 cups all-purpose flour

Vegetable oil

3 quarts water

3/4 cup baking soda

1 whole egg, beaten with 1 tablespoon cold water

Coarse sea salt

For the cheese sauce:

½ Tablespoon unsalted butter

½ Tablespoon all-purpose flour

½ cup milk

8 ounces Cheddar cheese, grated

Directions:

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Recipe makes a lot of bites-perfect for sharing!

Baked Creamy Chicken Taquitos From OurBestBites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

kosher salt

cooking spray

·         Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

·         Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

·         You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

·         Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

·         Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

·         Then roll it up as tight as you can.

·         Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

·         Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

·         The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

·         Dip ‘em in salsa, sour cream, guacamole, or this dressing.

·         Makes 12-16

·         Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Creamy Lime-Cilantro Ranch Dressing

Recipe by Our Best Bites

Goes well with Baked Chicken Taquitos as a salad dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix

ignore directions on the packet

1C mayo

1/2 C milk

1 lime

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro

1/4 C green salsa

hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

The Chewy Recipe (aka Mary’s cookies) courtesy of Alton Brown

Ingredients:

    8 ounces unsalted butter

    12 ounces bread flour

    1 teaspoon kosher salt

    1 teaspoon baking soda

    2 ounces granulated sugar

    8 ounces light brown sugar

    1 large egg

    1 large egg yolk

    1 ounce whole milk

    1 1/2 teaspoons vanilla extract

    12 ounces semisweet chocolate chips

Directions

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Notes

The darker the sugar you use, the chewier your cookies will be.

Ranch Dressing Mix from the Butler Family

1/2 c dried parsley

1 t dill weed

8 t onion powder

8 t salt

4 t garlic powder

2 t ground pepper

8 t onion flakes

Mix all ingredients.  Store in a 1 c canning jar.

To use:

1 T dressing mix

1 c mayonnaise

1 c buttermilk

Mix well.  Store in refrigerator.

Sandy Detlefsen’s Peanut Butter Squares

1 1/2 cups peanut butter

1      cup melted butter

1      cup graham cracker crumbs

1      Package powdered sugar

1      package semi sweet chocolate chips

Mix peanut butter, butter, and graham cracker crumbs. Add powdered sugar (may not use whole package). mix until stiff.

Spread in 9x13 pan. Melt chocolate chips until gooey. Spread over top of peanut butter mixture.

Cool and cut into squares

Peanut mixture can be rolled into balls and put into candy papers. Cover with chocolate mixture. Cool.

(Mary’s) Daddy’s Chocolate Goodies

¼ cup butter

2 cups sugar

½ milk

Mix together over medium heat.

Bring to a boil and boil for 2 minutes (no longer), stirring constantly.

Add 1 teaspoon vanilla

Immediately pour over dry ingredients

2 cups quick cooking oatmeal (not instant)

½ cup cocoa

1 cup coconut

Drop by teaspoon full on wax paper.

Cool.

I make these in a ceramic bowl so the mixture doesn’t cool too fast. Don’t try to

make a double batch.

Basil Butter Garlic Bread

Posted by twopeasandtheirpod in Step-by-Step Recipes

To make the bread you will need: ciabatta or French bread, butter, olive oil, basil, parsley, garlic, green onion, salt, pepper, and Parmesan cheese.




First, combine all of the ingredients, except for the bread and cheese, in a food processor.




Process until smooth.




Season basil butter with salt and pepper, to taste.




Cut the bread in half using a bread knife.




Spread the basil butter generously over each half of bread.




Put the bread halves together and wrap in aluminum foil. Bake for 10 minutes at 400 degrees F.




Remove the bread from the oven and carefully separate the bread halves. Sprinkle each half with Parmesan cheese.




Photo 9
Return the bread halves to the oven and turn up the heat to 500 degrees F or put them under the broiler. Cook until the cheese is melted and bubbly.




Photo 10
Cut the bread into slices and serve warm.






from tastyrecipes.com