MyVapeJuice.com's Holiday Recipe Contest - Come and Play - Great prize!
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Butterscotch Gingerbread Cookies
1 cup butter, softened
1 cup packed brown sugar
2 Eggland's Best Eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
1 cup butter, softened
1 cup packed brown sugar
2 Eggland's Best Eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
It's time for dinner and I want that monkey mama box to put my juice in!
This makes for a great dinner and easy to make and great for Holidays too!
Rosemary Chicken
4- chicken breasts cut into 1/2" strips
3- tbls oil
1/2- cup red and green peppers, chopped
1/2- cup red onion, chopped
1- clove of garlic, minced
1- tsp salt
1/4- tsp black pepper
1- tsp chives, minced
1- tbls dried rosemary, crushed, or 2 tbls fresh, minced
1/2- cup sherry
Brown the chicken in oil, set aside
Saute peppers, onion and garlic, 5 minutes
Add salt, pepper, chives and rosemary
Return chicken to pan and stir to thoroughly coat
Add sherry, cover and simmer 20 to 30 minutes
Put chicken on a bed of rice, drizzle with some of the cooking liquid....
This makes for a great dinner and easy to make and great for Holidays too!
Rosemary Chicken
4- chicken breasts cut into 1/2" strips
3- tbls oil
1/2- cup red and green peppers, chopped
1/2- cup red onion, chopped
1- clove of garlic, minced
1- tsp salt
1/4- tsp black pepper
1- tsp chives, minced
1- tbls dried rosemary, crushed, or 2 tbls fresh, minced
1/2- cup sherry
Brown the chicken in oil, set aside
Saute peppers, onion and garlic, 5 minutes
Add salt, pepper, chives and rosemary
Return chicken to pan and stir to thoroughly coat
Add sherry, cover and simmer 20 to 30 minutes
Put chicken on a bed of rice, drizzle with some of the cooking liquid....
Microwave Peanut Brittle
Ingredients
nonstick cooking spray
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon kosher salt
2 cups roasted salted peanuts
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
Directions
Spray a large rimmed baking sheet with cooking spray, line with a piece of parchment paper, and spray the paper. Spray a metal spatula as well.
In a large microwave-safe bowl, stir together the sugar, corn syrup, and salt until smooth. Microwave the sugar mixture on high until it is bubbling, 2 to 4 minutes. Mix in the peanuts and butter and microwave on high until the mixture has thickened and is a pale golden color, 3 to 5 minutes more.
Remove the peanut mixture from the microwave and stir in the vanilla and baking soda. (Be careful, as the mixture will bubble up.) Immediately pour the mixture into the prepared pan, spreading it with the prepared spatula. Let stand until hardened, 20 to 30 minutes. Lift the brittle off the parchment and break into 2-inch pieces.
Storage suggestion: Keep the peanut brittle at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
Ingredients
nonstick cooking spray
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon kosher salt
2 cups roasted salted peanuts
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
Directions
Spray a large rimmed baking sheet with cooking spray, line with a piece of parchment paper, and spray the paper. Spray a metal spatula as well.
In a large microwave-safe bowl, stir together the sugar, corn syrup, and salt until smooth. Microwave the sugar mixture on high until it is bubbling, 2 to 4 minutes. Mix in the peanuts and butter and microwave on high until the mixture has thickened and is a pale golden color, 3 to 5 minutes more.
Remove the peanut mixture from the microwave and stir in the vanilla and baking soda. (Be careful, as the mixture will bubble up.) Immediately pour the mixture into the prepared pan, spreading it with the prepared spatula. Let stand until hardened, 20 to 30 minutes. Lift the brittle off the parchment and break into 2-inch pieces.
Storage suggestion: Keep the peanut brittle at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
OK the first person to post a pic of a holiday fireplace scene gets a prize. I will check back for the winner later!
Good Luck
Good Luck
Clementine Snickerdoodles
Adapted from the Snickerdoodles recipe on the back of the Gold Medal all-purpose flour package
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
Yield: 5 dozen cookies
INGREDIENTS:
Cookies:
1 1/2 cups sugar
Zest of 2 clementine oranges
1 cup (2 sticks) unsalted butter, softened
2 eggs
2 tablespoons freshly squeezed clementine orange juice
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon Sugar Topping:
3 tablespoons sugar
1 tablespoon ground cinnamon
DIRECTIONS:
Heat the oven to 400°F.
Combine the sugar, butter, clementine zest, juice and eggs in a large bowl. Stir in the flour, cream of tartar, baking soda and salt.
Shape the dough by rounded teaspoonfuls into balls. Combine the cinnamon sugar topping ingredients together in a small bowl; roll the balls in the mixture. Place the balls about 2 inches apart on an ungreased cookie sheet, lined with parchment.
Bake the cookies until theyre set and golden, 8 to 10 minutes. Immediately remove them from the cookie sheet. Cool them completely on a wire rack
Yes, I am an Insidious Raccoon
Adapted from the Snickerdoodles recipe on the back of the Gold Medal all-purpose flour package
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
Yield: 5 dozen cookies
INGREDIENTS:
Cookies:
1 1/2 cups sugar
Zest of 2 clementine oranges
1 cup (2 sticks) unsalted butter, softened
2 eggs
2 tablespoons freshly squeezed clementine orange juice
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon Sugar Topping:
3 tablespoons sugar
1 tablespoon ground cinnamon
DIRECTIONS:
Heat the oven to 400°F.
Combine the sugar, butter, clementine zest, juice and eggs in a large bowl. Stir in the flour, cream of tartar, baking soda and salt.
Shape the dough by rounded teaspoonfuls into balls. Combine the cinnamon sugar topping ingredients together in a small bowl; roll the balls in the mixture. Place the balls about 2 inches apart on an ungreased cookie sheet, lined with parchment.
Bake the cookies until theyre set and golden, 8 to 10 minutes. Immediately remove them from the cookie sheet. Cool them completely on a wire rack
Yes, I am an Insidious Raccoon
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Max's easy peanut butter cookies.
Make as directed but add 1/2 cup of crunchy peanut butter! MM'MM Good!
Caramel Apple Upside-Down Cornmeal Cake
6 tablespoons butter
4 medium apples, peeled, cored, and sliced
1/2 cup packed brown sugar
2 tablespoons milk
1/2 cup chopped pecans
1/3 cup dried cranberries
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.
2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.
3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Makes 8 servings.
6 tablespoons butter
4 medium apples, peeled, cored, and sliced
1/2 cup packed brown sugar
2 tablespoons milk
1/2 cup chopped pecans
1/3 cup dried cranberries
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.
2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.
3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Makes 8 servings.
Vanilla Caramel - 0mg
1.7ml PG
0.7ml VG
0.3ml Lorann Bavarian Creme
0.3ml Lorann Caramel
1.7ml PG
0.7ml VG
0.3ml Lorann Bavarian Creme
0.3ml Lorann Caramel
sticks to my teeths and eats my cabitiesMmmmmmmmm caramel
Krustys favorite vape is caramel cappuccino
Loves it
Favorite candy bar is Milky Way....have eaten thousands in my life. that's how I keep my girlish figure
Loves it
Favorite candy bar is Milky Way....have eaten thousands in my life. that's how I keep my girlish figure
sticks to my teeths and eats my cabitiesbut I DO loves dark chocolates when lotsa peoples don'ts
Mrs Krusty likes dark chocolate
just realized I left myself open for lots of "zingers" on that remark
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