Although I don’t eat cookies as often as I’d like, I do have a collection of family favorite cookie recipes. Now, you can keep your cherished cookie recipes all in one place for quick and easy reference. This blank paperback cookbook is 8 1/2 x 11 inches and has 100 lined pages. I baked the cookies (see my Trick Cookies recipe) and took the photo on the front cover. The back cover is red. To purchase, go to Amazon.com and search for My Cookie Recipes or Julia Parent.
Serves: 3
Ingredients:
3 Yukon Gold potatoes, scrubbed and dried
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon seasoned salt
Directions:
Cut potatoes into chunks. Microwave butter in a microwave safe bowl for 30 seconds or until melted. Mix all ingredients together and put in a casserole dish. Cover and microwave for 10 minutes or until potatoes are soft. Have with a good source of protein and a glass of water.
Serves: 1
Ingredients:
1 Russet potato, scrubbed clean
olive oil, to taste
pepper, to taste
1/2 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
3-4 blades fresh chives, chopped
Directions:
Preheat oven to 375 degrees. Cut potato into 1/4-inch-thick slices. Lay slices on a baking sheet lined with parchment paper. Brush side of potatoes facing up with olive oil and sprinkle with pepper. Bake for 23 minutes or until potatoes are soft. Immediately top potatoes with cheese and chives. If cheese doesn’t melt completely from the heat of the potatoes, broil potatoes until it does. Have with a glass of water.
Former Browniemaker 