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I find there’s a fine line between like and obsessed . A whisper-thin, sliver of a line. Take my reverence for Target, for example.
Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!)
I found these pictures on my external hard drive and remembered that I had never posted this recipe. I have several recipes waiting to be posted and I promise to get back on track with that. I've seen a lot of people doing these, but Picky Palate claims to be the first to come up with this recipe, so we'll go with that. These are very good, but I can only eat half of one without feeling a little sick from all the sugar. These cookies are huge ! I'll also probably do my tried and true chocolate chip cookie recipe next time.
I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful.
Photo Credit: Natalie of Perry’s Plate When I saw this while perusing the blogosphere I gasped. So simple and so brilliant.
Oh baby. Oh yes. You can have your dough and eat it too.
I watched my Grandmother's face when she realized that I hadn't handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. "Crack it on the table," I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini.
It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloins Butter Flour Salt/Pepper Marjoram and Thyme tonight, because I’m out of Sage. Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown.
Ingredients 1/3 cup medium-sized shrimp, peeled, deveined, and cooked 6 large eggs, hard-boiled and peeled 2 tablespoons mayonnaise 2 tablespoons sour cream 2 teaspoons Dijon mustard 1 teaspoon fresh lemon juice Salt and freshly ground black pepper Additional shrimp, optional Chopped dill, optional Directions Finely chop shrimp and set aside. Halve eggs lengthwise. Remove yolks and place in a small bowl.