Thumbprint Cookies

This a twist on chocolate chip cookies! Its a little bit healthier than you average chocolate chip cookies , but not less delicious. I bought tons of them to a party this past weekend and not one was left!



Instructions:


1 cup of Crisco

3/4 granulated sugar

3/4 light brown sugar

1 large egg

3/4 of  a cup of rolled oats

1/4-1/2 cup of ground flax seed


2 tsp of vanilla extract

1 tsp baking soda

pinch of salt
2 1/4 cups of flour

1 cup of semi - sweet chocolate chips



Directions:





Add the Crisco and sugars and mix together.

Then add ground flax seeds and rolled oats. (stir)



Then add the egg, vanilla, Baking soda,salt,and baking powder.



Stir well.



Next add the flour slowly and stir well.



Then add the chocolate chips.



Now preheat oven to 350 degrees.


Directions:
Grease a mini muffin pan.
Add blobs of dough into each muffin slot
Bake at 350 for 8-12 minutes till golden brown.


Icing:
1/2 a cup of chocolate chips
1/2 a cup of heavy cream

Directions:
Beat heavy cream until there are firm peaks.
Melt chocolate chips in microwave
Let chocolate cool for three minutes and then add it tho heavy cream and pipe onto cookies with a pipping bag!

Avocado Sandwiches

Ingredients:

1 avocado

Some sliced onion

hummus ( the best is plain or garlic flavored) (for spreading)

Shredded cheese

4 slices of bread

Salt and pepper

Directions:

Lay slices  of bread on cookie sheet.

Then spread each slice  with a thin layer of hummus.

Then slice avocado and lay on each slice of bread and sprinkle with salt and pepper.

Lay sliced onions on top, and sprinkle cheddar cheese on top.

Pop them in the oven at 350 for 7 minutes or until cheese is melted and golden brown.

REQUESTS!

Hey! I am taking up requests!!!! If you would like a recipe to a dish that I have not posted on here before just leave a comment with what you would like and I will come up with a REALLY good recipe!!!! Make sure to tell your friends and family about my blog!!!! THXS!!! :)




LIV 

Watermelon Italian Ice

Ingredents:


4 cups of a small seedless watermelon


2 tablespoons of white sugar


1 tablespoon of lemon juice


2 tablespoons of honey


4 cups of ice










Directions:





1. Place all ingredents in blender and blend till smooth.






2. Pour mixture in to a freezer safe cassoral dish.





3. Freeze for one hour.



4. Take out of freezer and stir till its like a slushie.





5. Freeze for 2-5 more hours.







6. Take out of freezer and scrape with a fork to form shaves of ice.





7. Scoop into bowl.

Sweet Potato Souffle

Ingredients

Souffle:

• 3 cups cooked and mashed sweet potatos, from about 2 to 3 small baked potatoes or canned yams (heated)
• 1 cup granulated sugar
• 3 eggs, beaten
• 1/2 cup milk
•   1 stick of butter, melted
• 1 tablespoon vanilla extract
• 4 tablespoons of packed brown sugar

Topping:

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1 bag of marshmellows

Directions

Souffle: Preheat the oven to 400 degress F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter,  in a separate bowl. Crumble the topping over the sweet potato mixture. then put marshmellows on top!
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

French's Green Bean Casserole

Ingredients




1 (10 3/4 oz.) can CAMPBELL'S Cream of Mushroom Soup

3/4 cup milk

1/8 tsp.black pepper

2 (9 oz. each) pkgs.frozen cut green beans, thawed

1 1/3 cups FRENCH'S Original or Cheddar French Fried Onions

Directions:


MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.