Sloppy Chicken – This a healthy alternative to Sloppy Joes. I was really surprised with this one. Simple ingredients and it tasted great. You won’t be sorry with this. The kids will love you.
Some attribute the original sandwich to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.
Combine the above ingredients into the quart container, and stir until the sugar or light syrup is fully dissolved. The added sugar will help your child break down the proteins in the evaporated milk.NOTE: You should check with your pediatrician before using this recipe.
Notes
After serving your child, any remaining emergency formula should be refrigerated, with any unused portion being discarded after three days.
In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
Add all the ingredients to the slow cooker, give it a good stir and cook 3-4 hours on high or 5-6 hours on low.
Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1 1/2 cups of the soup and put it in a food processor or blender then add it back into the soup.
Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.
Ross and Noreen Edlund founded Skillets Restaurants in 1995, in Naples, Florida. Their goal was to create a restaurant that offered the local community higher quality comfort food and personal service than budget diners and bland restaurant chains.
Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely on a wire rack before topping.
Topping
Preheat oven to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Cheddar Cheese Crisps are a low carb garlic cheddar cheese crisps are keto-friendly and are super easy to make & will satisfy your cravings for chips and salty snacks.
Cheddar Cheese Crisps
Low carb garlic cheddar cheese crisps are keto-friendly and are super easy to make & will satisfy your cravings for chips and salty snacks.
Line a baking sheet (or two) with parchment paper sheets.
Using a measuring spoon, drop 1 tbsp piles of cheddar cheese about 2 inches apart (the cheese will spread so don’t put them too close) on the baking sheet.
Sprinkle garlic powder on each, just a pinch.
Bake for 5-8 minutes (may vary, keep a close eye on them). Remove from oven and lift parchment paper and place on cooling racks.
Dab tops of crisps with a paper towel to remove some of the excess grease (this is optional but if you don’t do it, your crisps may be soggy – still yummy, but soggy – if you didn’t cook them long enough).
Store in an air-tight container in the refrigerator.
We are focusing on healthy snacks. These sweet potato chips will surely be a crowd pleaser.
Fried sweet potato features in a variety of dishes and cuisines including the popular sweet potato fries, a variation of French fries using sweet potato instead of potato. Fried sweet potatoes are known as patatas in Guinean cuisine, where they are more popular than potatoes and more commonly used to make fries.
Recipes for fried sweet potatoes in the United States go back to the nineteenth century. Some suggest parboiling the sweet potatoes before frying, while others call for frying them with sugar.
Baked Sweet Potato Chips
We are focusing on healthy snacks. These sweet potato chips will surely be a crowd pleaser.
Preheat oven to 400°. Cover cookie sheet with parchment paper
Toss sweet potatoes in oil until evenly coated.
Place sweet potatoes on cookie sheet in a single layer. Lightly sprinkle potatoes with sea salt. Bake for 20, until sweet potatoes look crispy and dry to touch. (They'll continue to crisp as they cool.)
These Strawberry Shortbread Cookies are a super strawberry taste treat. What better way to use up those strawberries you bought.
Origin:
The first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread cookies (or more accurately, shortbread biscuits) were widely associated with Christmas and Hogmanay (New Year’s Eve).
The first printed shortbread recipe is said to come from a Scottish cookbook, written by Mrs McLintock in 1736. There are two copies left of this little cookbook. Half of the cookbook contains recipes for food preservation and there are recipes for savory and sweet dishes.
Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray.
Make cookie dough: In a small bowl, stir strawberries, lemon juice and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
Using a wooden spoon, very gently fold in strawberries.
Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls)
Arrange stuffed cookie dough balls 2" apart on baking sheets. Dust with sanding sugar and bake until cookies are set and just golden around edges, about 15 minutes.
