Carol's Recipe Box

Ingredients 1 tablespoon white sugar 1 tablespoon firmly packed brown sugar 2 teaspoons margarine 1/8 teaspoon baking powder 1/8 teaspoon vanilla extract 1 teaspoon water 3 tablespoons all-purpose flour 4 teaspoons semi-sweet chocolate chips Directions Pre-heat Easy Bake Oven 15 minutes. Stir together the sugars and margarine. Add the baking powder, vanilla, water and flour, stirring until flour disappears. Mix in the chocolate chips. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls on a greased and floured sheet or pan with space between them. Bake 10 to 12 minutes. Repeat until all the cookies are baked. Yields 12 cookies. Baker's Notes These came out good, nice and crunchy. I got this recipe from a website but have no recollection where.

Click here for printable version Ingredients  3 tablespoons butter 1/2 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped green pepper 1/2 cup sliced mushrooms 3 tablespoons all purpose flour (or cornstarch) 2 teaspoons mustard 2 teaspoons chopped fresh dill (or 1 teaspoon dried dill) 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 cup milk 1 cup small curd cottage cheese 6.5 ounces water packed tuna, drained 2 cups cooked noodles Directions Put the butter in a 2 quart microwavable casserole. Microwave on High for 30 - 45 seconds or until melted.  Add the celery, onion, green pepper and mushrooms. Cover and microwave on high for 3 minutes. Add the flour, mustard, dill, salt and cayenne. Gradually stir in the milk and the cottage cheese. Microwave, uncovered, on high for 5 minutes, stirring twice. Stir in the tuna and cooked noodles,. Microwave on high for 6-8 minutes, stirring once. Cook's Notes This is a super easy meal and no preservat...

Originally posted on BuzzFeed  Ingredients 3 ½ - 4 pound boneless pork butt/shoulder, cut into six equal pieces 2 teaspoons salt 1 teaspoon pepper 1 tablespoon oregano 1 tablespoon cumin 8 cloves garlic, crushed 1 medium onion, quartered 3 bay leaves 1 lime, juiced 1 large orange, juiced (save the spent halves) Directions 1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated. 2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily. 3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer. 4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges. 5. Serve immediately. Great as a filling in tacos, burritos, salads, or...

Ingredients 3/4 cup whole wheat flour 3/4 cup quick cooking oats (instant is best) 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 1/2 cups (12 oz) milk Directions Combine all dry ingredients.  Combine wet ingredients, then add to dry.  Cook on a large skillet over medium heat. Cook's Notes These are very good - best when made with instant oats. I've been making these for many years. The recipe was adapted from one of Suzanne Somers' Somersize books, can't remember which one. Her recipe called for one egg white and skim milk, but I'll use one egg and any type of milk. I've even done this with almond milk, or half almond milk/half cow's milk. Put some preserves on these instead of syrup and you've got a pretty healthy breakfast (sometimes dinner in my house).

Ingredients 1 pound ground turkey 2 carrots, finely chopped 1/2 cup quick cook oats 1 large red pepper, diced 1 1/2 stalks celery, finely chopped 1 tablespoon Worcestershire 1/2 teaspoon sea salt 1 teaspoon dry mustard 1 - 2 cloves minced garlic 2 tablespoons parsley flakes Directions Combine all ingredients and mold into loaf pan. Bake at 350 degrees for 1 hour. Makes about 6 servings. Variation: Put mixture into muffin pans, bake at 350 degrees for 20 minutes. Makes about 12 muffin size "meatloaves". This is great when you're short on time. Cook's Notes I've made many variations of this. The original version is in a Virgin Diet Cookbook but included onions which sometimes don't agree with me. I replaced the 1/2 cup of onions with 1/2 cup of oats. You can also use mustard in place of the dry mustard and powdered garlic instead of fresh. Sometimes I mince all the veggies, garlic and onion in the food processor. I've also sauteed all th...

Ingredients 1 cup whole wheat flour 1 cup all-purpose flour ⅓ cup packed brown sugar 2 teaspoons baking powder ½ teaspoon baking soda ⅛ teaspoon salt ¼ teaspoon cinnamon Pinch ground nutmeg ½ cup plain low-fat yogurt, at room temperature 1 large egg, at room temperature 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cup grated carrot ½ cup golden raisins (I do ¾ or 1 cup regular raisins) Directions Heat the oven to 400 degrees. Spray an 8 ⅜ by 4 ⅜ by 2 ⅝ inch loaf pan with nonstick cooking spray. Stir together the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl stir together the yogurt, egg, oil and vanilla. Make a well in the center of the flour mixture, add the yogurt mixture and stir just to combine. Stir in the carrot and raisins. Turn the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack. Cool for 10 mi...

Ingredients 1/2 cup white glue 1 teaspoon borax 1 1/2 cups water two bowls food coloring 

Ingredients 1 1/2 cups packed brown sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1 egg 2 cups quick cooking oats 1 1/2 cups all-purpose flour (whole wheat works, too) 1 teaspoon baking soda 1/4 teaspoon salt 1 cup semi-sweet chocolate chips (6 oz) 1 cup chopped nuts, optional Directions Heart oven to 350 degrees. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. Onto ungreased cookie shoot, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 10 - 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Yields 42 cookies. Baker's Notes Mix these up by using raisins/craisins and nuts, white chocolate and nuts, etc. White chocolate and pecan is awesome. This recipe was originally printed on the Betty Crocker website.