Wednesday, November 23, 2011
What do you get when you take three of your favorite breakfast foods like bacon, Raisin Bran & a cookie and put them all together? A Bacon Breakfast Cookie! I was cruising around on the internet looking for a unique cookie, something totally different...and found this recipe.
These are awesome!
1/2 cup butter, softened
3/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups Raisin Bran
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon and Raisin Bran.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator. Yield: approx 3 dozen.
Wednesday, November 16, 2011
Sam is a Greyhound, bred to run like the wind. His soul purpose in life was to make someone money. When he no longer won races, he was left behind in a cramped cage. His owner had no more use for him. He was discarded and left for someone else to deal with. Fortunately for Sam, (but sadly, not for countless others), he was rescued by the National Greyhound Adoption Program - ngap.org
Through a series of events ... Brian & Marina (my nephew and his wife) welcomed Sam into their home and lives. He is one of the sweetest, most gentle dogs I've ever met.
Now Sam has a huge backyard that he takes full advantage of, running just for the sheer pleasure of running. He knows he has a nice comfortable couch waiting for him to take a nap on when he's done.
If you are thinking about getting a pet, please consider your local shelter or breed specific rescue center. There are so many wonderful dogs and cats that need a loving home. Just look at Sam.
Tuesday, November 15, 2011
OMG! These were so easy to make!
16 oz baby carrots
2 T butter
1/3 C brown sugar, packed
1 C water
1 t corn starch
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients.
Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender.
Mix corn starch with a little cold water until disolved. Add to carrots, stirring constantly until thick.
This is going to be my new "go to" recipie... these are so rich & creamy. The next time I'm going to throw in a handful (or 2) of shredded cheese!
1/3 cup chopped onion
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned.