- Recipe says to bake them for 10-12 minutes. Mine were perfect at 8.5 minutes! Even 30 seconds longer and the bottoms started to get dark.
- That's all I've got! Recipe is amazing as-is.
I've had this recipe for 5 years now and it's still a favorite! Peanut butter + chocolate + oats = heaven. Here's what I learned:
Recipe can be found here: Outrageous Chocolate Chip Cookies
Penny: Where do optapluss come from?
Me: The ocean.
Penny: Where do elephants come from?
Me: The mommy and daddy elephant.
Penny: Did mommy and daddy build Penny?
Penny: Did grandma and grandpa build Charlotte?
Me: No, Charlotte's doggy mommy and doggy daddy did.
Penny: Mommy, say 1, 2, 1, 2, 3, 4!
Me: 1, 2, 1, 2, 3, 4!
Penny: Good job mommy.
I was cleaning out my pantry and came across a bottle of tomato-based chili sauce. Did a quick recipe search using that as an ingredient and stumbled upon "Simply the Easiest Beef Brisket". Sold. Here's what I learned after making this twice:
Easy Beef Brisket
Slightly adapted from here
3 pound beef brisket, fat trimmed
1 medium onion, sliced
12 oz jar of tomato based chili sauce (Heinz)
12 oz bottle or can of beer
1/2 cup brown sugar
Salt and pepper
Preheat oven to 325 degrees. Season all sides of the brisket with salt and pepper and layer onions on top.
Mix together the chili sauce, beer, and brown sugar. Pour over brisket. Cover tightly with 1-2 layers of foil. Put aluminum pan on a baking sheet. Bake for 2.75 - 3 hours. Remove cover and bake an additional 30 minutes. Take the brisket out of the oven and let it rest and cool slightly on a cutting board. Using an electric knife thinly slice the brisket. Gently set the brisket back into the pan and spoon sauce all over it. Put it back into the oven and heat it up about 5 minutes or so (optional).
This lovely sweater is over 30 years old! It was made by my Aunt Karen for her daughter Alison. It was then given to me as a child and now to my daughter, Penelope!
A coworker shared this recipe a few weeks ago and I have already made it twice! So yummy! Here's what I learned:
Mexican Crock Pot Chicken
1 pound chicken breasts
1 can black beans, drained and rinsed (optional)
1 small can whole kernel corn, drained (optional)
1 envelope taco seasoning
1 brick of cream cheese, softened
1 small jar of salsa (I used medium)
1/2 pound ground chorizo, cooked (optional)
Put everything but the chicken and chorizo into the crock pot and mix well. Add the chicken breasts and give it a stir. Cover and cook on low 4-5 hours or until chicken falls apart. Shred chicken and put it back in the sauce. If you choose to add chorizo stir that into the chicken mixture. Let it mingle 20-30 minutes.
_There is a high probability this will be random things about my kid, recipes I try, basically things I like.