Made especially for some two late night travelers flying in from NC with love... :o) These were great and I am loving the blog the recipe came from, thanks for sharing it Ashlee!
1 cup all-purpose flour 1/8 teaspoon salt 4 ounces unsalted butter, melted and cooled to room temperature 1 cup light brown sugar 1 large egg 1½ teaspoons vanilla extract 1 cup sweetened flaked coconut 1 cup chocolate chips or chunks
Topping: 1 cup semisweet or bittersweet chocolate chips 1 teaspoon butter
1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
2. Combine the flour and salt; set aside.
3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.
4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.
5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.
6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.
7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.
12 corn tortillas 1 lb. hamburger (1/2 kilo) 1/2 c. flour 1/2 tsp. salt 1/4 tsp. oregano 1/4 lb. grated mild yellow cheese 3 c. tomato puree Oil for frying Shredded lettuce 1 sm. onion, chopped Radishes, chopped (optional) 3 tbsp. chili powder
Fry the hamburger meat in small amount of oil, with the flour and salt stirred in. Warm the tortillas if they break when handled. They can be wrapped in a cloth and warmed in a very low oven a few minutes. Or they can be fried enough to warm them in hot oil. Don't fry them crisp or they can't be folded. Spoon the hamburger on the tortillas and fold over. Fill the tortilla with shredded lettuce, onions, and radishes. Sprinkle grated cheese on top of the lettuce and the amount of sauce desired. A few drops of hot pepper sauce may also be added. Close the taco and serve while hot. Taco Sauce: Heat the tomato puree, oregano, 3 tablespoons chili, oil, and a little water if necessary. Simmer a few minutes, stirring while it heats.
CROCKPOT CHICKEN AND DUMPLINGS 2.5 lbs skin off chicken breasts 2 boxes chicken broth Onions baby carrots baby red potatoes Bisquick mix
Wash chicken; drain on paper towels and place in pot. Add all chicken broth. Add baby carrots and baby red potatoes, chopped onion and red potatoes. Place these in crock pot at noon on low. Cook for about 6 hours. Turn pot on high. Use more flour and water if necessary to thicken the gravy. Cook on high. Make dumplings from Bisquick mix recipe. Put dumplings in pot (they will float) and keep covered on high until cooked. (1-1.5 hours)
Jason wasn't crazy about them and thought they tasted like marshmallows... I don't see a problem with that. It was a bit humid when I made them and they cooked much longer than the original recipe had said they would need. I was thinking for some reason that the outside should have a toasty color so I put them under the broiler for 2 minutes... BIG MISTAKE! The should be the white marshmallow color. They didn't live the broiler and the fire alarm did go off. I was able to eat one before the incident and took a picture before the melt down! These might be a better winter or fall cookie to bake :o)
3 large egg whites (3 ounces or 90 grams) 1/4 teaspoon cream of tartar 3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor) 1/4 teaspoon pure vanilla extract
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. (I don't have the "piping" materials, i cut the corner of a plastic sandwich bag and squeezed it out) Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours(I baked for 2.5 hours), rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight. (I didn't read this part in time either)
