by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by piescientista on March 10, 2010 in Cookies, Desserts
I got this recipe from a friend. She says it is her favorite because the cookies come out good every time. I like it because it makes a softer peanut butter cookie that doesn’t crumble into pieces with every bite. And it couldn’t get any easier to make a big batch of great cookies! The recipe originally used 1 cup peanut butter, but I use the whole jar.
Pre-heat oven to 375º.
Beat the eggs and then mix in the water. Whip to mix in the butter. Add half of the box of cake mix and all of the peanut butter and beat until light and fluffy. Add the second half of the cake mix and stir until mostly combined. Add chocolate chips and continue stirring until thoroughly combined.
Drop the batter onto greased cookie sheet by rounded teaspoonfuls (I used a medium cookie scoop).
Bake for 10-12 minutes, until done
Cool on cookie sheet about 5 minutes, then transfer to cooling rack. And then pour a big glass of cold milk . . . and grab some cookies!
by Molly Kumar and filed in Cookies, Desserts
Chocolate chip and chili cookies tickle your taste and mind with a melt in your mouth texture. Pleasing, satisfying and gone in minutes.
by Jessica@A Kitchen Addiction and filed in Cookies, Desserts
Beautiful chunks of fresh strawberries in a creamy filling sandwiched together by two light and chewy oatmeal cookies.
by kmkrueb and filed in Cookies, Desserts
Delicious oatmeal brownie drop cookies are easy to pop in your mouth.
by misschels and filed in Cookies, Desserts
These cookies are flourless, made with a nutty almond butter, slightly sweet from the combination of sugar and brown sugar, with a rustic feel from the gluten-free oats. Add dark chocolate cocoa powder for a cookie that is gooey on the inside and crispy on the outside!
by Staci Wendland and filed in Cookies, Desserts
Rich, sweet, slightly salty cookies without heating up the oven.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
danmar7 on 4.7.2010
I used yellow cake mix and added pecan chips and these cookies were delish!
They’re soft, but pretty sturdy and they ship well. I sent some to my man and he said he ate half of them as soon as he opened the box.
maggiefaber on 5.22.2010
these cookies are amazing!! the second time i made them i used semi-sweet choco chips and added a bit of vanilla…sooooo good!
serandib on 6.13.2010
These are fantastic cookies. I’ve made them a couple times now and everyone enjoys them – sturdy yet soft – not much spread.
ally007 on 11.20.2010
Well… i used French Vanilla cake mix because it was the closest I had to white, and I would not make these again. I will try once more with the recommended white cake mix, because using french vanilla leaves a funny taste….almost like I spilled the vanilla while measuring.
Great texture, but will need to try again.
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