My Ten Minute Hospitality/Kids Need a Goodie Solution: Candy Cookie Bars
This is our regular chocolate chip cookie recipe. It is Toll House Chocolate Chip Cookies without the coconut. When sugars and butter are thoroughly whipped, these are the best chocolate chip cookies ever.
My personal favorite holiday treat—the more walnuts, the better. This is a very simple fudge recipe that truly is no-fail.
I used to have a couple of different egg casseroles in my freezer meal rotation. They were simple ways to make eggs for many, and it wasn’t uncommon for us to have the for a weekday breakfast simply because it was about as easy to stick four of them in the freezer as it was to make “yolky” eggs for seven kids on a given morning! Efficiency, mama, efficiency! 🙂
These are better than your average peanut butter cookie. We prefer the milk chocolate taste of stars on them rather than kisses. These go quickly on holiday trays.
This is the yummiest peanut butter fudge I’ve ever had—when I get the texture right. It can be tricky to get it just right, but it is so worth it.
A simple candy (though the dipping process is best done by older kids or adults or you’ll have peanut butter balls floating in your melted chocolate!) that most people love. I’m always amazed how quickly we run out of these in spite of the large amount it seems we make on candy days.
Recently on a visit to my sister’s in North Carolina (from Indiana), my sister made her mother-in-law’s old fashioned mac and cheese. I used to make homemade macaroni and cheese a lot, but since I cook primarily low carb (and I am tired of making sauces, etc. that are so time consuming), I was especially interested in her recipe.
First of all, this could be easily made ahead. That is always my first criteria (it seems) in cooking since I have been a freezer and mix cook for twenty-five years. Secondly, it didn’t require a white sauce or a cheese sauce that you cook on top of the stove (really, one pan to boil the noodles and one dish to layer the casserole are the only “pans” needed). Third, it had a few other “lower carb” ingredients (half and half or cream, eggs, butter, and cheese), so I could envision immediately some low carb options that I am anxious to try out and share with you.
Hi there! I am in the process of moving my low-carb recipes in my low-carb mixes over to my health and wellness page, plexus to feel great. This brown sugar and powdered sugar post can be found over there. Thanks for joining me!
(With Freezer Entrée Options)
Since I had my bout with very symptomatic pre-diabetes a couple of years ago, I have been trying to learn to cook and bake dishes with fewer carbs/lower glycemic index. About a year into this cooking (several months ago), I realized that one of the things that I missed the most were my one-dish meals.
I have been a *freezer cook* for twenty-five years now, and one of the greatest benefits of freezer cooking is pulling a nearly-complete meal out of the freezer, adding a salad, and calling it dinner. With lower carb cooking, this was seldom a reality for me.
Instead, I would pull a meat entrée (meat loaves, meat balls, marinated chicken breasts, cheddar coated chicken thighs, etc.) out of the oven then try to figure out what low carb/healthy sides I could put with it—while still keeping college and high school boys and my husband satisfied and full.
I missed the ease of the one dish entrée desperately, so I have been on a search for more “casserole-y” types of healthy entrees for the past several months. I have a few for you that will be coming up in the next few weeks—and this is one of those.