| |
|
I mean, this is super simple but it's my favourite thing to make (especially with little ones who are stubborn with veggies). Cheese Sauce - Two tablespoons of flour (cornstarch works as well) - Two tablespoons of butter - One cup of milk - Two cups of cheese (any kind will do) - Salt & pepper - (Optional) One tablespoon of Franks buffalo sauce Instructions 1. Put the oven element on at medium heat 2. Melt butter in a pot, then add flour and whisk together until you have a smooth roux, no lumps! 3. Add in milk and whisk freguently until milk begins to bubble 4. Add in the cheese and continously mix until sause is thickened 5. Add salt and pepper to taste (Optional: add one table spoon of Franks Red Hot Buffalo sauce) It even makes brussel sprouts taste good. |
|
|
| |
|
Does anyone have an quick recipes that don't have any gluten in them? I have Celiac disease, and I always have trouble finding quick lunches. |
|
|
| |
Art Team
|
Cheesecake Ball I absolutely love this recipe. Personally, I leave out toffee and pecans and substitute in pretzels. With a few graham crackers, this is the perfect dessert/snack. |
|  |
|
| |
|
If you are not allergic, I have this really old recipie that has been passed down for generations through my family that I can share. PEANUT BUTTER CHEWS: Ingredients: peanutbutter(1/2 cup), Kayro syrup(1/2 cup), Powdered sugar(2/3 cup), Powdered milk(1 cup give or take) Instructions: Mix the peanut butter and kayro with a spoon. Once mixed add in the powdered sugar and mix thoroughly. Slowly add in a little bit of powdered milk. Mix that with the spoon and continue to add little by little until it is too hard to mix(usually at around 1/2 cup left is when I begin mixing with my hands), then I slowly add in the rest and continue mixing and folding the chew into a ball. Storage: you can put this in a container for about a week and put it in the fridge and since it is all storable stuff. It has never made it past a week in my house. Note: you can use crunchy or smooth peanutbutter |
|
|
| |
|
my perfected recipe for gluten free snickerdoodles :) Also sorry about the weird spacing, I copied and pasted from a google doc 400° 8 - 10 minutes ------------------------------------------ 1/2 c. butter (I use Imperial Butter) 3/4 c. sugar 1 egg -------------------------------------------- --- beat butter, egg and sugar --- ------------------------------------------------- 1 1/3 c. flour (I use Bob's Red Mill Gluten-Free Baking Flour) 1 tsp. cream of tartar 1/2 tsp. baking soda 1/4 tsp. salt ---------------------------------- --- sift flour alone, then sift again into wet mixture, along with other dry ingredients --- *I also add a tablespoon of water to the mixture as gluten-free flour is drier than normal flour -- mix until all flour is incorporated and mixture is even--- ----------------------------------------- For cinnamon and sugar coating; 3 Tbsp. sugar 1 Tbsp. cinnamon -------------------- -- roll into balls (I do about quarter size around) and roll in cinnamon mixture -- Bake and enjoy! |
|
|
| |
|
how to make the Medecine go Down -a spoon full of sugar |
|
|
| |
|
Amonic Acres said:
how to make the Medecine go Down -a spoon full of sugar
This just made me LOL and 100% made my day. XD |
|  |
|
| |
|
|
| |
|
Amonic Acres said:
how to make the Medecine go Down -a spoon full of sugar
Yess!! |
|
|
| |
|
Amonic Acres said:
how to make the Medecine go Down -a spoon full of sugar
I take so many medications it takes me a shovelful XD |
|
|
Sunny and Warmer
