- cauliflower
- Purple Cabbage
- Butter Nut Squash
- Eggplant
- Red Potatoes
- Baking Potatoes
- Hot Peppers
- Bell Peppers
- Mini Boo Pumpkins
- Crispin Apples
Everyone seemed to love last weeks bonus item so here is the recipe:
Can I please add to this a visual of me making these in my kitchen… Aliza and I got home and all the lights in the kitchen were working , but the microwave clock was off and the radio clock was off… and then I tried to plug in the mixer to mix the sugars and such and none of the outlets would work along the counter… so we have a double outlet that is on the light switch which is right next to the door to the house, which I have always thought is so weird, becasue who really needs an outlet next to the front door, becasue it is over the garbage cans and not near a flat surface… so I pull a kitchen chair over and then drag the kitchen aid mixer over to the chair to cream the butters together… please note that Darryl is not home… so before these extreme measures I did check the fuse box and nothing was blown… so I made these cookies on top of a kitchen chair… glad they turned out so good..
1 c. butter, softened
1 c. vegetable oil
1 cup sugar
1 c. confectioners’ sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda
In the mixer, cream the butter, oil, and sugars for 4-5 minutes.
Beat in eggs, vanilla, and dry pudding mix.
Combine the flour, cream of tartar, and baking soda; gradually add to creamed mixture.
Roll into balls and place onto parchment paper on cookie sheets. Slightly flatten with the bottom of a glass dipped in sugar. Bake at 350 for 8 – 10 minutes or until very lightly brown around the edges.
Remove from oven and place on a cookie rack
Delicious!!!
photo from Jadi’s Favorite recipes
( I forgot to take a picture becasue they were so delicious)