Red velvet crinkles

Red velvet crinkles

Ingredients: 1 box of red velvet cake mix, 1/3 cup of canola oil, 2 large eggs, 2 tablespoons of all-purpose flour, ¼ teaspoon almond extract, 1/2 cup of graduated sugar,1/2 cup of powder sugar (it says a cup for each but that is too munch even though I did what it says.)

In a large bowl, beat cake mix, oil, eggs, and flour with a mixer at medium speed for two min. Then, add the extract and beat until well combined. Cover and refrigerate for 2 hours until firm.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the granulated and confectioner’s sugar in separate bowls. Scoop the dough into 1 inch balls, roll it in the sugars, and place it 2 inches apart on the prepared pan. Bake until surfaces of the cookies is cracked and the edges look dry, 10 to 12 min. let cool on the pans for 5 min then remove from pan enjoy.  Store in air tight container. Found in Paula Deen’s magazine December 2016 page 24.

Herbed baked cheese

Herbed baked cheese

Ingredients: 1 clove of garlic, 2 cups of shredded swish cheese, 1 cup of shredded mozzarella cheese, 1 cup of shredded fontina cheese, 4 ounces of cream cheese, cut into ½ inch pieces and softened, 1 ½ teaspoon of cornstarch, 1 teaspoon of minced fresh rosemary, 1 teaspoon of minced fresh sage, ¼ teaspoon of crushed red pepper.

First, you toast baguette bread in the oven at 375 degrees.  Then, you rub the inside of a 10 inch cast iron skillet with garlic. I used a bowl that can go in the oven and rub that with garlic. In a medium bowl you, stir together all cheese, (I used gouda cheese instead of fontina cheese) cornstarch, rosemary, sage, and red pepper. Spoon the mixture into prepared pan or bowl and baked until cheese is melted about 15 minutes, stir 2 to 3 times to combine. Serve immediately with bread and enjoy. Found in Paula Deen’s magazine January/ February 2017 page 35.

Lemon butter carots and Pepper coleslaw

Ingredients: 2 packages of baby carrots, halved lengthwise (I used regular carrots and cut it lengthwise and then I cut in half again) ¾ teaspoon of salt divided, 1 tablespoon butter, 1 tablespoon of chopped parsley (optional), 1 tablespoon of fresh lemon juice, and ¼ teaspoon of ground black pepper.

In a sauce pan put ½ teaspoon of salt, carrots and water to cover it. Let it boil over medium high heat, then reduce the heat and let it simmer for 8 min. Then drain it and transfer the carrots to a skillet and add the butter, parsley, lemon juice, pepper, and the reaming salt tossing until coated. Enjoy!  My mom really liked it. I loved it and thought that it tasted good. (Hint be careful on the lemon juice don’t go overboard unless you really like lemon juice because it will taste lemony.) The recipe is found in Paula Deen magazine March/April 2016 pg 33.

Ingredients: 1 bag of angel hair coleslaw, 1 red pepper thinly sliced,  1 green pepper thinly sliced, 1 yellow pepper thinly sliced, 4 tablespoons of mayonnaise, 1 tablespoon of apple cider vinegar, ½ teaspoon of sugar, ½ teaspoon of  salt, and ½ teaspoon of celery salt. 

In a large bowl combine the coleslaw and the peppers together. Then, whisk together in a small bowl mayonnaise, apple cider vinegar, sugar, salt, and celery salt. Then pour over the peppers and the coleslaw and mix until well combined. (Hint: Make it the day before so that it let all the flavors to combine well.) My brother like it went well with meal that my mom made. The recipe is found in Paula Deen magazine July/August 2012 pg 54.