Recipes! Recipes! Recipes!

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Cupofkindness:
What a great thread! Can anyone provide recipes that are protein rich, low carb, that picky kids will like? Thank you!
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Get a copy of the “Eating For Life” book. The food is WONDERFUL, and the families I know who use it have kids of all ages and the kids love the food. They have a killer turkey meatloaf recipe, amazing Chili - now I’m hungry!
 
Peanut Butter & Jelly Sandwich

2 slices of bread
peanut butter
jelly
knife

Take knife and spread peanut butter on one slice of bread. Take the other half and spread jam on it. Top it on the other half. Cut with knife. Eat and enjoy! 😛
 
I own my own Yahoogroup recipe group and someone posted this:

BON BON COOKIES

1/2 cup real butter, softened
3/4 cup sifted powdered sugar(confectioner’s sugar)
1 tablespoon vaniila( 3 tsp)
food coloring, if desired
1&1/2 cups sifted flour
1/8 teaspoon salt

fillings:cookie dough centers(to some of the cookie dough add raisins,chopped dates,candied fruits,chocolate pieces or chopped nuts. Mold 1 teaspoon into a tiny balls) other fillings… include cherries, dates, nuts,chocolate pieces or candies.

Heat oven to 350 degrees(moderate). Mix butter,sugar,vanilla,food coloring. Blend in flour and salt thoroughly with hand.
  1. wrap 1 level tablespoon of dough around a filling and place 1 inch apart on an ungreased baking sheet. Bake 12-15 minutes, until set but not brown.
  2. dip tops of warm cookies in icing made of 1 cup sifted confectioners’ sugar, 2 tablespoons cream and 1 teaspoon vanilla, and food coloring of choice
    (for chocolate add 1 square of unsweetened chocolate or 1 oz.,melted, and use 1/4 cup of cream.)
3.top each cookie with coconut, nuts,colored sugar, chocolate pieces or any other colorful topping you choose. Makes 20-25 cookies

TIPS:
these bon bon cookies will keep a week or so in a cool place or indefinitely in a freezer.

for the prettiest colors make the dough with half butter and half shortening

when using cookie dough for filling, it will be easier if you make the little centers, then refrigerate them on a baking sheet, for and hour, before covering with the outter dough.
 
snowgarden said:
Saltine Toffee
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I can vouch for this one. Fast, cheap and a good cure for whatever it is when one doesn’t have PMS anymore.
 
This is by far the fastest, easiest, least messy and great tasting peanut butter cookie recipe I’ve ever used:

1 C Peanut butter
1 C Sugar
1 Egg slightly beaten
1 tsp Vanilla

Preheat oven to 350 degrees. Mix all ingredients until dough forms. Roll into one inch balls and place on ungreased cookie sheet. Use a fork to make a criss cross design slightly flattening the cookies (don’t use too much pressure or the cookies break apart easily after baking). Sprinkle a bit of sugar on top before baking.

Bake for 8-10 minutes on regular cookie sheet or 12-14 minutes on an air bake sheet.

Makes about 2 1/2 dozen cookies.

These cookies stay moist for a lot longer than their floured cousins but usually don’t last more than a day or 2 in my house anyway…
 
Emergency Cake (or Novice Cake)
**
**This is worth making any time you are short of the time or ingredients it takes to have fresh chocolate cake, still warm from the oven. It is super-fast, tastes good, can be made when you need a quick little dessert but find yourself out of butter, eggs, or milk. It can be done by children or other kitchen novices without major supervison. (If you give the recipe to a bachelor, though, my experience says to remind them that the pan size and oven temperature **does ****matter.)

It is based on a Cook’s Illustrated cake; we just add cinnamon to deepen the flavor. If you use a real mayonnaise like Best Food’s/Hellman’s it does not taste like mayo, I promise. (No guarantees if you try it with Miracle Whip, though!)

Dry ingredients:**
2 c. all-purpose flour

1 c. sugar

¼ c. Dutch-processed cocoa powder

2 t. baking soda

½ teaspoon cinnamon (addition to original recipe)

Wet ingredients:

1 c. real mayonnaise (preferably Best Foods/Hellman’s – don’t use Lite)

1 c. water

1 t. vanilla extract

Decoration: Confectioner’s sugar (put in a fine strainer or sifter for application)

Lightly sweetened whipped cream (or ice cream)
  • Adjust oven rack to the middle position and heat the oven to 350 degrees F.
  • Lightly coat an 8-inch square cake pan with vegetable oil or spray.
  • Whisk the dry ingredients together in a large bowl.
  • Whisk the wet ingredients together in a separate bowl.
  • Stir the wet ingredients into the dry ingredients until combined.
  • Scrape the batter into the prepared pan and smooth the top.
  • Bake in the oven until a wooden skewer inserted into the center of the cake comes out with just a few crumbs attached, 35-40 minutes.
  • Let the cake cool on a wire rack. Cut into squares when it is time to serve, before or after decoration.
  • After the cake has cooled, decorate by using a fine strainer to dust the whole cake or each individual portion with confectioner’s sugar. It is fun to put cut-outs on the cake, dust, and then carefully remove the cut-outs, leaving a pattern. A dollop of lightly-sweetened whipped cream or some vanilla ice cream is a nice addition, too…you no doubt have your own favorites.
  • After the cake has cooled, it may be wrapped tightly in plastic wrap. It will keep at room temperature for up to 3 days. (The confectioner’s sugar decoration will look the best if done right before serving.)
 
Corn Dogs

Makes 4-5 servings

1 cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1 1/2 tea. baking powder
1 tea. salt
1/2 tea. dry mustard
2 Tab. shortening
1 beaten egg
3/4 cup milk
1 pound hot dogs (8-10)
cooking oil

In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs. Mix egg and milk. Add to dry ingredients; mix well. Insert wood skewers into ends of hotdogs. Pour oil into
skillet to depth of 1 inch. Heat oil to 375 degrees (I use my electric wok for this). Coat hotdogs with batter. If batter is too thick, add 1-2 Tab. milk. Arrange coated hotdogs 3 at a time
in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time. Serve hot with mustard if desired.

recipe from: masterstech-home.com/The_Kitchen/Recipes/Sandwich_Recipes/
CornDogs.html
 
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