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Peppermint Melt Away Cookies Recipe

  • Posted on January 25, 2021 at 12:33 am

Unlike most recipe websites, I won’t make you sit through a long story before we get to the point. Let’s just get to it 🙂

Ingredients
8 room temperature egg whites
A half a teaspoon of cream of tartar
A quarter teaspoon of salt
1 cup of granulated sugar
2 cups of powdered sugar
A teaspoon of vanilla extract
A teaspoon of peppermint extract
And some red food coloring

Instructions
So to start you’ll preheat your oven to 250.
Get a baking sheet and line it with foil.

Then combine the egg whites, cream of tartar, and salt and beat with an electric mixer until foamy.
In a separate bowl, mix the granulated and powdered sugar. Then add the sugar to the egg mixture a little at a time while continuing to beat them. Then you add the vanilla and peppermint extract and beat for about 10 minutes.

Swirl in some of the red food coloring so it has the streaks of red you expect when seeing something peppermint. Then spoon dollops of the mix onto the baking sheet and bake for 1 hour but wait! Don’t take it out of the oven. Don’t even open the oven door. Just use your oven light to make sure they’re cream colored. If they are, turn off the oven and leave them there over night. Yes. These cookies gotta get their beauty sleep!

The next day you’ll either have a batch of cookies ready for later that day or the weirdest breakfast ever.

Lesley’s Hot Pineapple Dish Recipe

  • Posted on July 25, 2019 at 12:42 am

INGREDIENTS:
•1 large can drained pineapple chunks (save the juice! It’s an ingredient later!)
•1 bag regular-sized marshmallows
•1/2 cup each:
~Butter
~Sugar
~Flour

DIRECTIONS:
~Preheat oven to 450
~Strain the pineapple chunks & SAVE THE JUICE
~Melt butter, sugar & flour in sauce pan.
~Add juice.
~Heat and stir until thick.
~Turn off fire.
~Stir in pineapple chunks.
~Pour into casserole dish. (If doubled, pour into 13×9 dish)
~Top with marshmallows.
~Brown in oven (about 8-10 minutes)

Serves 6-8
(We usually double the recipe whether we have many people over or not because we like to re-heat it and eat more over the next few days.)

Cinnamon Toast Crunch Snickerdoodle Recipe

  • Posted on October 25, 2018 at 1:25 am

Full Disclosure: This recipe appears in the Better Home and Gardens 2018 “Best of Christmas Cookies” magazine (along with many other great cookie ideas). This version was done by using the text to speech feature on Tim’s iPad. Apologies for any errors. We fully recommend you pick up the magazine for maximum cookie goodness. Okay…you were warned…

Ingredients:
OK what you gonna need is…
1 cup of butter that is softened
1 & 1/2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of cream of tartar
1/4 teaspoon salt
2 eggs
1 teaspoon of vanilla
3 cups of all purpose flour
4 & 1/2 cups of sweetened cinnamon toast crunch flavored wheat and rice cereal Cinnamon Toast Crunch
1 heaping helping of holiday cheer

Baking instruction:
So I say to put the butter in a bowl beat it on medium for 30 seconds and then you add sugar, baking soda, cream of tartar, and salt. Beat until it’s all combined (I guess you may need to scrape the bowl periodically) Then you beat in your eggs and you’re vanilla. Beat in the flour. Stir in 1 cup of the cereal, cover and chill for a half hour to an hour or until the dough is easy to handle and I don’t know will.i.am and I don’t want you to handle me at my home and business though and Adele be like don’t know are you going to (I dunno what happened there)

So then preheat your oven to 375°, put the rest of the cereal in a bag and then crush it until it’s all delicious cereal dust. Then shape the dough into a 1/4 inch balls. Roll the balls in the Cinnamon Toast Crunch dust-deliciousness and in place 2inches apart on ungreased cookie sheet and bake for 10 to 12 minutes or until the bottoms are light brown (not dark brown if it’s dark brown you got to start all over) Then let it cool in the cookie sheet about two minutes and then remove and cool on a wire rack.

This will make 48 servings of one cookie each.

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