Chocolate chip cookie pizza

Ingredients:

Chocolate chips
Dulce de leche or Carmel sauce
Coconut
Pecans
Cookie dough or brownie dough

Directions:

1) preheat oven to 375.

2) spread dough on prepared pizza pan and cook for 10 minutes.

3) Allow dough to cool then spread sauce (Carmel or Dulce de leche) over the pizza  and then decorate with remaining ingredients using chocolate chips last.

Note: we used a chocolate chip cookie dough without chocolate chips, but we added peanut butter, also we did not use coconut or pecans. It was suggested that I use brownie dough for the pizza crust.

If I did it again, I would use peanut butter in place of the Carmel sauce.

Bean burgers

Ingredients:

Beans from can or 3 cups of soaked dry beans
1tsp Salt
1tsp Black pepper
3 Cloves garlic
1 half Onion
1 half green pepper
1 Tbs season all
1 egg
2 cups bread crumbs or crushed crackers

Directions:

1) cut vegetables, (children request the smaller the better) then steam or fry them.
2) Add egg, seasoning and bread crumbs to a smaller bowl.
3) Place beans and veggies in a large bowl, mix together. Add contents of smaller bowl and stir until it is handleable (add flour if needed).
4) Form patties and place on a baking sheet to cook at 350 degrees F for 8 minutes on each side.
Note: for spicy burgers add chilli powder.

Orange Banana Smoothie - that kids actually like

Ingredients:

Orange
Banana
24 ice cubes
2 cups of Milk
2 TBS of sugar


Directions:

1) Prepare fuit by removing peel. Cut fruit into smaller pieces. Freeze fruit.
2) After fruit is frozen, place ice, sugar, and milk in blender and blend for 20 seconds.
3) Add frozen fruit pieces and blend until no pieces remain.

Hot cocoa mix in a jar

Ingredients:

6 1/2 cups powdered milk

1 (5 ounce) package non-instant chocolate pudding mix

1 cup powdered chocolate drink mix

1/2 cup powdered non-dairy creamer

1/2 cupconfectioners' sugar

1/2 cup unsweetened cocoa powder

 

Directions:

1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water. Use marshmallows and mints as desired!

Note: This would be a great way to use those baby food jars that clutter your cupboards. I used Irish mint creamer for the cocoa mix. Only included in this recipe is the contents of the middle jar. Be creative add your own flare. It is Christmas give them some love, or as it is commonly referred to as Chocolate.

Dry Shampoo for Dark Hair

Ingredients:

2 tablespoons cocoa powder

2 tablespoons arrowroot or corn starch

5 drops of essential oils (optional)

an old makeup brush to apply (optional)

Directions:

1) Mix the cocoa powder, arrowroot/cornstarch and essential oils (if using).
2) Store in a small jar or old powder container and apply with the make-up brush.
3) Comb through hair and style as usual.

Note: This variation is for dark hair. I would suggest Cinamon for lighter and just Arrowroot/Corn starch for blonde or other light shades. There is also a recipe that is for spray type shampoo, which uses water and an alcohol base then store in a spray bottle.

Fast, Easy meal for few

Ingredients:

8 frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough

Directions:

1) Preheat oven to 350 degrees F (175 degrees C).

2) Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.

3) Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Or just take hot dogs and wrap them in a crossaint and bake them as the crossain package instrucks usually 1 mins at 350 deg F.

Crock Pot Pork Roast

Ingredients:

•1 boneless pork loin roast, 4 to 6 pounds
•1 clove garlic, halved
•salt and pepper
•1 1/3 cups brown sugar, divided
•1 tablespoon Dijon mustard
•1 tablespoon balsamic vinegar
•1/4 teaspoon cinnamon

Directions:
1) Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

2) In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

3) Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

4) combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.