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No Sugar Oat Drops

No Sugar Oat Drops
When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at my kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty, you can mix and match the ingredients to get a different result each time, adding different seeds fruits or nuts.You can freeze them wrapped individually and have a easy breakfast on the go. 1 1/2 cups regular rolled oats (use whatever type of oats you like) 1 cup coconut flakes 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal (or nutmeal of your choice) ( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency) 1/2 cup mixed nuts, finely chopped 1 cup dried fruit (of your choice or chocolate chips or berries) Preheat oven to 175C. Take a large cookie cutter and press spoonfuls of the batter into it.

New York Times Chocolate Chip Cookies (Treats for Co-Irkers) I'm fairly certain that all food bloggers eventually get around to blogging about the world famous chocolate chip cookie recipe from the New York Times. This week seemed like a good week for me to throw in my two cents and tell you what I think about the recipe. And, since these cookies are going to work with hubby tomorrow, we'll be able to find out what the co-irkers think of them too. (They're brutally honest, I'm telling you!) This review is slightly tainted however, because upon reading the recipe and making my shopping list for the ingredients, I failed to notice that the dough must rest in the fridge for 24 hours before baking. Well, today was going to be my shopping day this week and since I now had to make the dough yesterday in order to bake the cookies today, it was either make do with the chocolate I had on hand, or go to Wal-Mart in my pajamas yesterday morning to buy the special chocolate called for. OK, back to the tainted recipe. 1. 2. 3. 4. The verdict?

Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen

Giant S’mores Stuffed Chocolate Chip Cookies I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Source

idaho sunrise part two I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise. What are they? Hash brown baskets baked with eggs,bacon and cheese. How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Bake for about 13-16 minutes. Gentle slide a knife along the edges, and gently pull up with a fork. you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Oh! special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm. idaho sunrise part two Author: Michelle Keith/ The Village Cook

{Food Dish} Cookie Recipe Contest Winner + Recipe Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe. We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.

Quick 4Th Of July Open-Faced Breakfast Sandwich Recipe Prep Time:15 minutesTotal Time:Servings:4 Want Banana Recipes Every Month? Dress your toast up like the American flag with Chiquita Bananas! Ingredients: 4 slices Whole wheat bread, toasted 8 oz. Instructions for: quick 4th of July Open-faced Breakfast Sandwich Recipe Spread the whipped cream cheese on the toasted bread. Serving Suggestions: Also try with rectangular waffles. Beverage Pairings: Serve with coffee or cold milk. Nutrition Information Per Serving: Calories 340; Total Fat 20 g (Sat 12 g, Trans 0 g, Poly 0 g, Mono 0 g); Cholesterol 65 mg; Sodium 380 mg; Potassium 360 mg; Total Carbohydrates 37 g; Dietary Fiber 4 g; Total Sugars 18 g; Protein 6 g.

Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies

French Toast Bake Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. This food post will be step-by-step as I take you through the entire recipe with me...as I like to make my own tweeks & people get mad at me for not telling them EXACTLY what I did. *My additions to the recipe will be in red* Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. ** For those who are not familiar with Texas Toast, it is thickly sliced bread. Ingredient Checklist 1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf Texas toast 4 eggs 1 1/2 cup milk 1 teaspoon vanilla Powdered sugar for sprinkling Directions 1.

{Thick, Soft Sugar Cookies} Do you want to make the best sugar cookies in the world? Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} You'll need: 1 cup butter 2 cups sugar 2 eggs 3 tsp. vanilla 1 cup sour cream 1 tsp. salt 2 tsp. baking soda 5 1/2 cups flour In mixer, cream butter and sugar, and then add eggs and vanilla. Roll out on floured surface to about 1/4 to 1/3 inch thick. It saves time to have cute little six-year-old hands helping you pick up the scraps. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere.

Cinnamon Baked French Toast This is a scrumptious make-ahead breakfast casserole that’s so easy to prepare, it should be illegal. Leave it plain as the recipe dictates, or throw in blueberries or apple chunks to give it a little more dimension. And what I love about this dish is that you can decrease the cooking time a bit in order to result in a more moist bread pudding-like dish…or bake it a little longer to make the final product more crispy and “done.” Perfect for guests, kids, foreign dignitaries, heads of state, dimwits, dillweeds…and me. Here’s what you need—looks like a lot, but it’s all simple as can be. Of course. Crack a buncha eggs in a big bowl… Pour in the milk and the half-and-half. Add vanilla… And some sugar… And whisk it all together. Next up, generously butter the bottom of a 9 x 13-inch (ish) casserole pan. Grab whatever bread you have (day old is best) and tear it into chunks. But I like chunks. Fill the baking pan with bread chunks. Then—you guessed it—just pour the egg/milk mixture all over the top.

Peanut Butter & Jelly Potato Chip Thumbprint Cookie recipe Hi All! Did everyone have a great weekend? I did! I was styling a cookbook all weekend, but it was great nonetheless…why? Tina and Lillian are two women who have worked together for years in the “serious business world” before they decided that they were going to leave their corporate jobs and open up a healthy children’s cooking school, inspired by their own children and the desire to teach them about healthy eating/cooking from an early age. On top of the ladies being genuinely good people they remind me a lot of myself and Teri and the way we work together. Anyway, just wanted to share something that I’ve been working on lately that now means a lot to me :)…now back to food! *Just a little tip: Don’t actually use your thumb to make the thumbprints…keep the balls of dough in balls and use your pinky…or something else small to make the hole…why? Peanut Butter & Jelly Potato Chip Thumbprint Cookies Makes 24 to 30 Directions: 1.

Customizable Bread Bowl Breakfast If I ask my (almost) 5-year-old what cooking show she wants to watch with Mom, she always says, “Pioneer Woman!” She adores Ree’s show! After one recent episode where Ree made soup in bread bowls, my little girl was obsessed with the idea of eating her bowl when she finished her soup. Since bread bowls are pretty substantial (especially for a 5-year-old) I was so excited when I saw a miniature version made from crusty rolls! I love recipes like this that are more conceptual than a strict-measurement recipe. To get started you’ll need some crusty dinner rolls, some melted butter, a sharp serrated knife, a pastry brush, salt, and pepper. Slice off the very top of the roll. (These are so easy. Pull out as much of the inside of the roll as you can without breaking through the crust. Brush the inside with butter. Then sprinkle some salt and pepper inside. Put them on a sheet pan or a platter for your hungry ones to grab and fill. Here comes the fun part: gathering the fillings! Description

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