Hey guys! I had a sleepover last night and my friend Britt and I cooked up this for breakfast. It only takes about 10 minutes so have fun!
Garlic Scrambled Eggs
5 eggs
2 TB milk
2 pinches garlic salt or 1 tsp. or 3 TB fresh chopped garlic
1 tsp. of dried parsley or 3 crushed leaves of fresh parsley
Pepper & salt to taste
Optional:
instead of cheese put syrup on after you cook them
OR
put 1 tsp of taco seasoning or 2 sprinkles of cayenne pepper
Whisk the eggs and milk. Spray a large frying pan with PAM and pour the eggs over it. Put in the garlic salt or cloves and the parsley while cooking. (add the taco or cayenne pepper too) Use high heat and decrease as they get more solid. Stir frequently. Add the cheese. Serve when you can touch them and you don't have raw eggs on your fingers or when they are solid. Put salt and pepper on as needed. Eat up!!! :]
Saturday, October 13, 2012
Friday, October 12, 2012
Angel Gingerbread Cookies
Okay guys so it's still cold!!!! Yikes! And it keeps geting colder. I know Christmas and Tanksgiving are like 2 months away but save this recipe and have fun with it! It ties in to my website name and they're one of my favorite things to make, because they are so soft and moist because of the pudding! Tips: DO NOT overcook them!!!
Angel Gingerbread Cookies or Ornaments
3/4 cup soft butter
3/4 cups brown sugar
1 small pkg. instant butterscotch pudding
1 egg
2 1/2 cups flour
1 tsp. baking soda
1 TB ginger
1 1/2 tsp. cinnamon
Beat sugar, butter, the pudding mix, and the egg in a large bowl. Combine remaining ingredients. Gradually add to pudding mixture, beating well. Refrigerate dough for 1 hour or until firm. Roll out dough and cut with angel cookie cutters or any kind you want. :] Bake at 350 degrees for 10-12 minutes. You can frost them with vanilla frosting which is shown below but they are good with a big cup of milk! Enjoy! For ornaments before you place them in the oven poke a hole in the top with a straw. When they are cool let them harder for about 2 hours then thread string through the hole and hang on your Christmas tree! Have fun! Warning: do not eat off the Christmas tree you will probably break you teeth, no joke!!!! :]
Vanilla frosting for cookies, cupcakes, cake, and in this can Angel Gingerbread cookies!
1/4 cup softened butter
1 1/2-3 TB milk
2 1/2 cups confectinors or powdered sugar
Mix well and double as needed. For mint frosting (which I DON'T recommend for these cookies) add 1/2 tsp. peppermint extract and green food coloring.
Luv your favorite baker,
Angel Gingerbread Cookies or Ornaments
3/4 cup soft butter
3/4 cups brown sugar
1 small pkg. instant butterscotch pudding
1 egg
2 1/2 cups flour
1 tsp. baking soda
1 TB ginger
1 1/2 tsp. cinnamon
Beat sugar, butter, the pudding mix, and the egg in a large bowl. Combine remaining ingredients. Gradually add to pudding mixture, beating well. Refrigerate dough for 1 hour or until firm. Roll out dough and cut with angel cookie cutters or any kind you want. :] Bake at 350 degrees for 10-12 minutes. You can frost them with vanilla frosting which is shown below but they are good with a big cup of milk! Enjoy! For ornaments before you place them in the oven poke a hole in the top with a straw. When they are cool let them harder for about 2 hours then thread string through the hole and hang on your Christmas tree! Have fun! Warning: do not eat off the Christmas tree you will probably break you teeth, no joke!!!! :]
Vanilla frosting for cookies, cupcakes, cake, and in this can Angel Gingerbread cookies!
1/4 cup softened butter
1 1/2-3 TB milk
2 1/2 cups confectinors or powdered sugar
Mix well and double as needed. For mint frosting (which I DON'T recommend for these cookies) add 1/2 tsp. peppermint extract and green food coloring.
Luv your favorite baker,
Lauren
Thursday, October 11, 2012
Fall Pumpkins! :]
Sorry I have not posted in so long! I've been busy with school and I was in the play Annie Jr. . Anyways as you know it fall time. (yay) and it's getting a little colder! Brrrr! So I've decided to post 4 fall related recipes, two of which involve pumpkins! SO get ready to bake and get a little warmer as it gets a little colder!
Pumpkin Butter
1/4 cup sugar
1/2 tsp. allspice
1/4 nutmeg
2 TB sugar
1/4 tsp ginger
1/2 tsp. cinnamon
1/4 cup water
1/4 cup cloves
Mix and microwave for four minutes.
Whisk in 11/2 cups pumpkin and microwave another five minutes.
Cool and store in fridge. You can store it for several weeks or it can be frozen. Enjoy! This makes a great holiday gift for your neighbor along with a loaf of Never Fail White Bread which will be shown in my next post!
Wassail
4 cups sugar
5 quarts water
1 tsp ground cloves
I pkg. unsweetened orange Koolaid
I stick cinnamon
12 oz. can frozen orange juice
16 oz can lemonade
Heat in a large pot or crock pot and serve warm! Yummy!!!!
Crock Pot Applesauce
Take ten large apples peeled, cored and cut into chunks. Put then in a crock pot along with 1/2 cup of water, 1/2 tsp cinnamon, and 3/4 cups sugar. Cover and cook on high for 3-4 hours or on low for 8-10 hours. Take a potato masher and mash. This can be eaten warm or cold. (it's best when it's warm :] ) Refrigerate the remaining sauce.Serve and enjoy!
Pumpkin Chip Muffins
4 large eggs
2 cups sugar
1 cup applesauce
1/2 cup oil
16 oz can of pumpkin
In another bowl combine:
3 cups flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
Add this to the pumpkin mixer and fold in 2 cups chocolate chips. Bake at 400 for 16-20 minutes. Cool in pan for 10 minutes. These are really yummy!!!!!! Mmm...
Thanks for reading and have fun baking! Happy fall!
love your favorite cook,
Lauren
Pumpkin Butter
1/4 cup sugar
1/2 tsp. allspice
1/4 nutmeg
2 TB sugar
1/4 tsp ginger
1/2 tsp. cinnamon
1/4 cup water
1/4 cup cloves
Mix and microwave for four minutes.
Whisk in 11/2 cups pumpkin and microwave another five minutes.
Cool and store in fridge. You can store it for several weeks or it can be frozen. Enjoy! This makes a great holiday gift for your neighbor along with a loaf of Never Fail White Bread which will be shown in my next post!
Wassail
4 cups sugar
5 quarts water
1 tsp ground cloves
I pkg. unsweetened orange Koolaid
I stick cinnamon
12 oz. can frozen orange juice
16 oz can lemonade
Heat in a large pot or crock pot and serve warm! Yummy!!!!
Crock Pot Applesauce
Take ten large apples peeled, cored and cut into chunks. Put then in a crock pot along with 1/2 cup of water, 1/2 tsp cinnamon, and 3/4 cups sugar. Cover and cook on high for 3-4 hours or on low for 8-10 hours. Take a potato masher and mash. This can be eaten warm or cold. (it's best when it's warm :] ) Refrigerate the remaining sauce.Serve and enjoy!
Pumpkin Chip Muffins
4 large eggs
2 cups sugar
1 cup applesauce
1/2 cup oil
16 oz can of pumpkin
In another bowl combine:
3 cups flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
Add this to the pumpkin mixer and fold in 2 cups chocolate chips. Bake at 400 for 16-20 minutes. Cool in pan for 10 minutes. These are really yummy!!!!!! Mmm...
Thanks for reading and have fun baking! Happy fall!
love your favorite cook,
Lauren
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