Wednesday, August 5, 2015
Thursday, December 25, 2014
1 and 1/2 cups old fashioned uncooked rolled oats
4 Tbsp all purpose flour
1 cup light brown sugar
1/2 tsp salt
2/3 cup unsalted butter, melted
1 egg, lightly beaten
1 tsp ground cinnamon
Preheat oven to 350°F. In a large bowl, combine all ingredients and mix well. Place teaspoon-sized mounds on a parchment lined cookie sheet, about 2 inches apart. Bake for about 10 minutes. Allow to cool for about 15 minutes before eating.... yum yum!
Cookies will spread out quite a bit during baking so they may end up sticking together. I used kitchen shears to separate them. If you want more perfect-looking round cookies, make sure you leave enough room between them.
Use your oven's middle rack and bake in batches. If you try to use both racks, the ones on the bottom will burn.
Recipe makes about 30 cookies, and took me 3 batches of baking (I was able to fit 10 on a cookie sheet).
The cookies are thin and delicate and a bit sticky. To store, use parchment or wax paper between layers in an airtight container. To give as a gift, place in a mason jar with pretty cupcake liners in between.
Sunday, February 23, 2014
These are so easy to make! They can be refrigerated or frozen to reheat any time. Mine are pretty plain (I hadn't gone grocery shopping in weeks when I made these), but you can add so many things to them. They are great for eating on-the-go, too! I'm always rushing out the door in the morning so it's nice to have a tasty and hearty breakfast that I can eat with one hand. Here is the recipe...
- 1 can of refrigerated crescent (croissant) dough - I used Pillsbury Reduced Fat Crescent Rolls
- 3 - 4 large eggs (I used 4 extra-large and ended up with left-over egg after filling all of the pockets. Plus, if you're going to add any toppings, you want to leave room for those)
- 1/4 cup of milk
- 1 & 1/2 cups of shredded cheese (whatever you like or have on hand) - I used Mexican cheese
- Salt and pepper, to taste
- Optional Add-ins:
- Cooked bacon or sausage (chopped fairly small)
- Veggies - bell peppers, tomatoes, avocado, etc...
- Cooked potatoes O'brian - chopped up
- Spices - paprika, cayenne pepper, etc...
In a medium-sized bowl, beat eggs with milk. Pour into a hot, greased skillet. Keep heat on medium to medium-low. Let eggs begin to harden and add about 1 cup of the shredded cheese. Add salt and pepper and any spices. Scramble eggs until cooked to your preference.
Remove eggs from heat and let cool. While eggs are cooling, preheat oven to 350*F. Remove dough from can and separate into rectangles (two triangles in each). ***Note: My can had 8 triangles in it, so my recipe makes 4 pockets. The rectangles will have perforation in the middle, pinch it together with your fingers.
Scoop egg and any toppings onto half of each rectangle, and sprinkle with remaining cheese. Filling should be in a mound about 1 inch high and about a centimeter from the edges of the dough. Fold the rectangle to cover filling and pinch edges together so there is no opening. Place on a lined baking sheet and bake at 350 for 13 - 15 minutes or until golden.
I ate one right away and put the rest in the refrigerator. However, let the pockets cool completely on a cooling rack before freezing or refrigerating. I wrapped them in aluminum foil and placed them into zipper baggies.
I found the best way to reheat the pockets is in the toaster oven at 200*F for about 10 minutes, unwrapped. Or you could microwave them (also unwrapped) on high for about 1 minute. If you freeze them, you might want to microwave first for a bit and then stick them in the toaster oven.
Monday, February 3, 2014
Wanna try? Here is what to do (soooo easy!):
- Check out the cooking directions on your bag of rice (mine was Jasmine so it said 1/2 cup rice to 1 cup liquid; bring liquid to a boil and gently stir in rice; reduce heat and simmer for 15 minutes; let stand for 5 minutes off the heat)
- Replace the cooking liquid with your favorite salsa (I used Pace Restaurant Style) - keep in mind that the salsa will get more spicy as it cooks so if you don't want it too hot, use mild salsa
- Also, if your salsa is really thick or chunky, add some water (eyeball it) - I added about 1/2 a cup because I had a very chunky salsa
- Add a bit of vegetable oil (Mexican rice is usually not sticky, rather it's fluffy) - I added about 1 teaspoon
- Follow the cooking directions for your rice
- Bam! Mexican rice in a pinch! - Mine took about 20 minutes from start to finish.