Recipes (226)

5 medium-sized potatoes
Salt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)



1. Wash and peel your potatoes.
2. Slice potatoes into discs, roughly half a centimeter thick. For all my non-metric friends out there, think 2-3 silver dollars stacked on top of each other.
3. Line the bottom of your slow cooker pot with the first layer of potato slices, add salt and pepper to your taste or dietary liking, then add the next layer of potato slices and add salt and pepper again. Repeat this process until you're out of potato slices or you get tired of doing it, whichever comes first.
4. Melt butter in a pot set on medium heat. As soon as the butter is melted, whisk in flour until the mixture becomes thick and doughy. Add sliced onions and minced garlic. Keep on whisking and gradually add the milk.
5. Add the shredded cheese and continue whisking until you have something thick, but smooth, or get tired of whisking, whichever comes first. Lets be real, having pockets of semi-melted cheese in your dish can be a treat.
6. Pour your cheese sauce into the slow cooker pot on top of the layered potatoes. You may need to tip the pot back and forth so the sauce gets everywhere.
7. Cook on high in the slow cooker for ~3 hours, and then check every 15-30 minutes until you can easily poke through the potatoes with a fork (in the future, just remember how much time it took your slow cooker to get it perfect and you wont need to do this again.) Use chives for garnish.

Preheat oven to 375 degrees

1. In large bowl,cream together butter and sugar and then add egg and vanilla.

2.In small bowl,stir together flour,baking soda and baking powder.

Roll individually pieces of dough into balls and place on ungreased cookie sheet.

Bake 8 to ten minutes or until golden brown.

Directions

Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Preheat the oven to 425 degrees

Grease an 8 inch square pan.

Blend baking mix and all other ingredients except for the sugar and cinnamon.

Lay dough on counter dusted with flour and roll out to a round circle .

Mix Cinnamon and sugar together.

Roll dough into a log type shape and spread margarine or butter with a brush until evenly coated then sprinkle mixture of cinnamon and sugar on dough and then cut in 1/12 inch circles.

Lay each circle in the baking dish and then place all the rolls in the 425 degree oven for 15 to 20 minutes or until golden brown.


Cool slightly with homemade frosting by mixing powered sugar and milk.

Dribble frosting with spoon.

Preheat oven to 400 degrees Fahrenheit.

Place bacon on sheet pan or rack. Roast bacon for about 20 minutes and allow to cool, then chop into pieces.

Chop apple and toss with lemon juice to prevent browning.

In a large bowl, toss romaine, apple, cranberries and blue cheese.

For dressing, whisk together the vinegar, orange juice, mustard, salt and pepper to taste. Slowly whisk in olive oil.

Add bacon to salad. Toss salad with just enough dressing to moisten and serve immediately.

Store leftover dressing in the fridge and take out 10 minutes before use to bring to room temperature.

Melt the chocolate on the stovetop, stirring in coconut/MCT oil and butter as it begins to melt completely. Stir until smooth and add peppermint extract and sweetener. Pour into a dish of desired dimensions and refrigerate until firm.

Preheat the oven to 170 C / Gas 3.

1.In a large bowl add in butter and sugar beat for 5 minutes until light and fluffy.
2.Add in the vanilla and the eggs mix in until smooth and evenly mixed.
3.Add the flour and mix until it is smooth, do not over mix the batter. Then Pour into cupcake cases.
4.Bake for about 15 to 20 minutes. They will be perfect when they spring back.
Leave on a cooling rack for 30 minutes or until cool, then decorate.

Preheat the oven to 400°
Line a cookie sheet with foil. Toss the pecans with all the dry seasoning then spread it into a single layer on the cookie sheet.
Turn the oven off and place the cookie sheet on the center rack for no more than 2 minutes then toss the pecans and place the cookie sheet back in the oven for 2 more minutes. Remove it and quickly drizzle with honey and toss it again then let it cool for 30 minutes.

Enjoy!

wash and cut the purslane
wash and cut the cucumber
pour in a bowl
add the cheese, the oil and the vinegar

boil the beans
and add the other ingrediens