Wednesday, March 23, 2011

Boiled Cookies, No-Bake Cookies


So these are Chocolate cookies. They could probably make a good Ice Cream topping. You never know.

2 cups Sugar
½ cup Milk
½ cup Butter/Margarine
3 Tbsp Cocoa
½ cup Peanut Butter
3 cups Oatmeal
1 tsp Vanilla
½ cup Chopped Nuts (optional)

Mix first 4 ingredients (sugar, milk, butter, cocoa) in saucepan; Bring to boil. Boil for 3-5 minutes. Remove from heat.
Add remaining ingredients; mix well.
Drop by Tbsp onto wax paper. Let stand until firm.

Saturday, March 12, 2011

Chocolate Frosting


I found this recipe on a review for this cupcake that I want to make.

1/4 cup margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar. 

In a large bowl, beat margarine and cocoa together until combined. 
Add milk and vanilla; beat until smooth. 
Gradually beat in confectioners' sugar until desired consistency is achieved. 

Adjust with more milk or confectioners' sugar if necessary.

 So here are the pictures: (makes as much or more than the little store frosting can)

1st: margarine and cocoa combined
2nd, milk and vanilla added
3rd: smooth mixture
4th: end product.


Friday, March 11, 2011

Meringue Cookies Pt. 2

Here is the page for the recipe:

Ok. Part 2 = Redo. I figured I would try to make them correctly this time and it worked. Yay!

 ok so after you finish with the egg 
mixture and the peaks are Very firm, add the sugar. However, after every time you add the sugar, mix it into the egg mixture for at least 2 minutes. After you have mixed the sugar for 2 minutes, make sure you check for Very peaks each time. If you don't do this, then your cookies may end up looking like the first batch I made, check out the recipe to see pictures. Also, make sure you fold in the Chocolate Chips in, if you even want them, Milk Chocolate Chips would probably taste better. Or any other kind of cookie chips you want to use.

Ok, so now that your cookie mix is as firm as it should be, drop little blobs of it like this onto wax paper-lined cookie sheets. 

And the end result is Awesome!


Meringue Cookies

So, I made these cookies and just looked back at the review from (because that's where I found this recipe) and found a couple of different helps. So, if you aren't getting them to look like they should, just look at the reviews.


2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla extract
3/4 cup granulated sugar
1 cup semi-sweet chocolate chips.


Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet. 

Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.  

Drop by teaspoonfuls on (wax paper-lined) pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.  

 So, as I was reading one of the reviews, I realized that after you add the sugar, it is supposed to still look like the egg mixture (first bowl picture) because one of the reviews said to never use a plastic bowl. Well, I only have plastic bowls. It doesn't actually matter what kind of bowls you use to make cookies. Just make sure your bowl is completely clean. :)

Friday, March 4, 2011

Green Slime

My mom got this recipe from her aunt a loooong time ago. This recipe makes a lot. So you could probably cut half the cottage cheese.

1 small Cool Whip (8 or 12 oz, depending on how creamy you want it)
1 Can Crushed Pineapple (20oz)
2 Cottage Cheese (32 oz)
1  box Lime Jello (6 oz)

Drain Pineapple. Add all ingredients to a large bowl and mix well. Serve.

Thursday, March 3, 2011

Chicken Flautas

Tortillas (corn or small flour)
Oil (canola, vegetable, any kind will work)
Sour Cream
Shredded Lettuce
Hot Sauce
Shredded Cheese

Boil and shred chicken. Take small handful of shredded chicken and place it, spread out, along the edge of a tortilla. If you are using Corn Tortillas, cooking in a little bit of oil will help to keep the tortilla from breaking.

Wrap the tortilla around the chicken, tight enough that it doesn't unravel before you stick a toothpick in it (diagonally works best) to keep it from unraveling. After all the chicken and tortillas are wrapped, heat about a 1/4 inch of oil. After oil is heated, cook the flautas to your desired Crunchiness, but no less than it being able to stay closed by itself.

After all of the flautas are cooked, place a couple of them on a plate and top with Guacamole, Sour Cream, Shredded Lettuce, Tomatoes, Cheese, Salsa and/or Hot Sauce.