So you’ve heard people say you shouldn’t eat raw cookie dough. But many of us have done it…and survived. BUT, many of us would rather our kids not eat it, am I right? Well since today is National Chocolate Chip Day, we thought we’d celebrate by passing along this SAFE to eat cookie dough recipe. And yes, it tastes like the real deal! So celebrate this important National holiday! (safely)
Ingredients
1 stick softened unsalted butter
6 Tablespoons light brown sugar
6 Tablespoons white sugar
1 cup plus 2 Tbsp flour*
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 tsp pure vanilla
2 Tbsp whole milk
2/3 cup chocolate chips (I used mini ones)
Instructions
Cream butter, sugars and vanilla until smooth
Add flour, baking soda, salt and cinnamon and mix
Add milk and mix until dough is firm and smooth
Fold in chocolate chips with a wooden spoon (or any other chip or nut, cranberry, raisin, etc.)
Cover and refrigerate
*If you’re worried about raw flour, do this: Spread two cups of flour on a baking sheet and bake for about 5 minutes at 350° F. Let cool completely. Then use the flour. You are killing off any bacteria.
I’m always looking for a quick and easy dessert, aren’t we all? This one is super simple and better for you than the brownies made with oil! Give them a try. The original recipe (linked below) calls for walnuts, but I thought I’d try it with dried cranberries. YUM!
INGREDIENTS:
7 tablespoons flour
1/2 cup cocoa
1/4 teaspoon salt
2 eggs
3/4 cup sugar
8 tablespoons applesauce
1 1/2 teaspoons vanilla
1/4 cup dried cranberries
Preheat oven to 350 degrees
Mix together flour, cocoa and salt.
Whisk together eggs, sugar, applesauce and vanilla.
Combine egg mixture and flour mixture.
Stir until blended, but DO NOT over mix.
Pour into greased 8 inch pan and sprinkle with cranberries.
Bake for 25 minutes.
And you’ve GOT to get into Gerrit’s Appliances and check out the new Advantium Oven! I LOVE THIS THING! Not only does it do microwave and convection cooking, there’s also a setting for SPEED COOK! Your regular dishes are done in HALF the time!
We’ve all been there. Someone passes out a sign-up sheet for bringing snacks during the soccer game, or during tech rehearsal for the school play. What can you bring that doesn’t bog them down but helps sustain their energy??! These. (obviously be careful with peanut allergies!)
INGREDIENTS:
1 cup old-fashioned oats (uncooked)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seeds
1/2 cup chocolate chips
1/3 cup honey
1/2 teaspoon cinnamon
1 teaspoon vanilla
DIRECTIONS:
Stir all ingredients together in a medium bowl until mixed thoroughly.
Cover and let chill in the refrigerator for 1 hour.
Once chilled, roll into 1″ balls.
Store airtight and keep refrigerated for up to a week.
April 12th was National Grilled Cheese Day. And a normal grilled cheese sandwich is already fantastic…especially if you pair it with a bowl of tomato soup. But how about combining that and SOUPING up your grilled cheese sandwich?! Here you go. You’re welcome!
These are so SPRINGY and SO cute! They’ll look great at your Easter buffet! (oh, and the kiddos will LOVE to help make these!)
Windowpane Pretzels
White Melting Wafers
Pastel M&Ms
On a paper plate arrange 7 or 8 pretzels.
Place a melting wafer in the center of the pretzel.
Microwave and heat them until the wafer just starts to melt. (soft to the touch and melted enough to press a M&M down into it but not running off the pretzel.) About 45 seconds.
Using pastel M&M’s, place an M&M in the center of the melted wafer and surround with 6 M&Ms of a different color with the “M” side down.
Let them harden for a couple hours before storing them in an air-tight container.
This recipe came from one of my FAVORITE cooks, Deanna House! I’m not sure when we tried this for the first time, because I’m SURE I would’ve turned my nose up at it, but I actually CRAVE it now! It is SO EASY and it is done in the microwave, since your oven is being used for so many other things during those family gatherings. Seriously, try this. You’ll LOVE it!
1 medium head whole cauliflower
1 (10-ounce) package frozen peas
1/2 cup mayonnaise
1/4 teaspoon salt
1 teaspoon prepared mustard
2/3 cup grated sharp Cheddar cheese
Paprika
DIRECTIONS:
Remove leaves and wood base from cauliflower, leaving cauliflower whole.
Wash until running cold water. Shake off some of the water. Leave some droplets remaining.
Place cauliflower on 8 to 10 inch round microwave-safe plate. Cover with vented plastic wrap.
Microwave on Full Power 6-7 minutes per pound. (A guideline to remember is that 1 small head of cauliflower weights about 1 pound.) Set aside and leave covered while you cook peas and heat the salad dressing mixture.
Cook peas according to microwave directions on package. Set aside while finishing the cauliflower.
In 2-cup microwave-safe measurer, mix salad dressing, salt and mustard. Microwave on Full Power 30 seconds to blend flavors.
Remove plastic wrap from cauliflower. Spread salad dressing mixture over cauliflower. Sprinkle with grated Cheddar cheese. Microwave on Full Power 45-75 seconds on Full Power to melt cheese.
Sprinkle cheese, covered cauliflower with paprika.
