I love cookie butter. I love cookie butter so much that I may have hid it from myself last time I purchased it, and when it was found the date said “USE ME NOW!” What to do?! Make cookie butter cookies.
I used the interwebz (shock) to find this recipe for the cookies:
Not pictured below: Ghirardelli chocolate chips (but they went in)
The recipe is easy to follow – here are some pictures of my step by step below!
After the above mixing i used my hands to fold in the chocolate chunks and make the cookie balls for cooling:
Hey friends, “little sweater” here! I wanted to share a delicious and EASY recipe that I think everyone will enjoy: Crock Pot Apple Butter.
3 pounds Apples (I like to use a mixture of apples)
2 tsp. Cinnamon
1 cup Sugar
1/4 tsp. Cloves
1/8 tsp. Salt
1/4 tsp. Nutmeg
Step 1: Peel, core and chop the apples
Step 2: In a bowl, mix together the remaining ingredients
Step 3: Place chopped apples in the crock pot and pour the mixture over the apples
Step 4: Cook on high for 1 hour
Step 5: Reduce to low and cook for 10-12 hours until mixture turns dark brown.
Step 6: Using an immersion blender, remove lumps (if you do not have an immersion blender, you can use a blender)
Step 7: Leave the crockpot uncovered and cook for a remaining 1-2 (this will help the mixture thicken)
Step 8: Once the mixture has cooled, transfer to airtight containers and store in refrigerator.
Little Sweater aka MTM aka Micah
For Christmas this year I volunteered to make Pie. I usually just do an apple pie, but my step father voiced that he has always asked for Blueberry Pie, and he “never gets it”
So, this one is for you, Michael.
Recipe here: http://www.foodnetwork.com/recipes/ina-garten/fresh-blueberry-pie.html
I would also like to note that it was a huge hit – so much that I made two more a few days later!
Lastly – I didn’t make the crust ……. I am just not there yet.
The Mac and Cheese in the photo below came from a crock pot!
I was nervous to try this on Thanksgiving because I did not have time to do a trial run with it. My concern was that it would just turn into a pot of shells and gooey separated cheese. I am pleased to say that it was a GREAT success, and that it was the only dish that had NO leftovers (yay!)
I found it on Pinterest – the link is here
This one is easy – but everyone always asks: HOW?!
Mason jar salads are one of my FAVORITE things to make. You can prep them on Sunday or Monday evening, and they will last until Friday – what a deal!
This one is a romaine veggie salad with Turkey. You can of course put anything that you want into it.
Trader Joe’s Baby Beets
TJ’s Persian Cucumber
TJ’s Cherry Tomato
TJ’s Shredded Carrot
TJ’s Smoked Turkey
TJ’s Mediterranean Feta Cheese
TJ’s Romaine Lettuce
TJ’s Non Fat Balsamic Vinaigrette
I Guess you can tell where I shop …
How to Layer:
Heavier items should go on the bottom so if you are using beets (I almost always do) those should go first. I added the cucumber and the tomato next as they are second heaviest out of the bunch. I use 5 jars and divide items equally. I had leftover carrots, cheese, and tomatoes but used the rest of my other items. (Note: feta cheese and tomato go great in morning eggs!)
The dressing I do not add until I am ready to eat my jar. I put the dressing in the top – shake it up – and pour onto a plate or bowl. This meal is pretty to look at inside and out of the jar! For more Jar inspiration check my instagram account @sfxmissy