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.

Pecan Pie

1 1/2 cups pecans (chopped)
1 cup semisweet chocolate chips
1 pre made 9-inch gramcracker crust
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
Pinch salt
Caramel Sauce, recipe follows
Confectioners' sugar, for on top

Directions


Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.



Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk


Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Sugar Cookies

Ingredients
2 1/2 cups all-purpose flour ( you may need a little extra)
1/2 teaspoon salt
12 tablespoons butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 teaspoon lemon juice
1 egg
Directions
In a mixing bowl, combine the butter and sugar; using a hand held mixer on medium-high speed cream the butter and sugar together until the mixture is light in color and has a fluffy texture. Scrape down the sides of the bowl with a rubber spatula and then add the vanilla extract, lemon zest and egg. Beat until blended, 1 or 2 minutes longer. On low speed, gradually add the sifted flour and salt, mixing until just blended.
Remove the dough from the bowl and divide into 2 balls. Place each half between 2 pieces of waxed or parchment paper and roll into 5-inch diameter disks. Place the dough on baking sheets and refrigerate until firm, at least 2 hours or as long as 24 hours.
When you are ready to roll and bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with silicone liners or parchment paper. Place 1 disk of the cookie dough on the work surface and remove the top sheet of paper. Lightly dust the surface of the dough with flour. Roll the dough out starting from the center to an even thickness of 1/8-inch. Using decorative cookie cutters cut the dough directly on the parchment paper. Use a spatula to transfer the dough to the lined baking sheet. Place the cookies at least 1/2-inch apart.
Gather the dough scraps and reroll them to make additional cookies. Only reroll the dough once.
Bake the cookies 1 sheet at a time for 10 to 12 minutes or until cookies are golden around the edges and firm to the touch. Transfer cookies to a wire rack to cool.
The cookies can be stored in resealable plastic containers or cookie tins for 1 week. To frost the cookies prepare a recipe of royal icing as follows and decorate as desired.
Royal Icing:
2 egg whites
1/2 teaspoon cream of tartar
1 tablespoon milk
1 pound confectioners' sugar
Place all of the ingredients in the bowl of an electric mixer and beat slowly until well blended. Then beat at medium-high speed until the icing forms stiff peaks, 6 minutes. If icing is not stiff enough add more sugar if it is too stiff add more milk. Use immediately or place in a plastic container with a lid until ready to use. Allow icing to dry for at least 24 hours before packaging.
Yield: About 2 1/2 cups