You might could make the cookies in your toaster oven if it is like mine. I have a convection setting that I use for chicken and fish, I bet you could use it to bake a few cookies at a time. You could freeze the cookies in small portions in the freezer and bring them out when you get ready. Now as for my recipes:
Bacon Mushroom Quiche
1 9' pie crust (the ingredients do not bother me but if they bother you, you can make this crustless)
8 slices turkey bacon cooked in a skillet and diced/crumbled
1/2 C chopped green onion or just onions
8 oz sliced mushrooms
1 zucchini diced or shredded (about a cup)
2 garlic cloves pressed
1 C soy cheese shredded. (my cheese was an 8 oz block but I
only needed about 1/2 of it shredded)
3(three) 1/4C servings of egg beaters
1 C rice milk or soy milk (plain flavor)
1 tsp parsley
1/4 tsp each of salt and pepper
1/8 tsp nutmeg
Preheat oven to 375° F. Place pie crust in 9" pie plate according to package directions; set aside.
Cook bacon over medium heat. Remove bacon; drain and crumble. Reserve 1 tablespoon of bacon drippings and sauté onions, mushrooms, zucchini, and garlic until tender. Add bacon to vegetables and combine.
Spread vegetable mixture over bottom of pie crust. Sprinkle cheese over vegetable mixture. Whisk eggs, milk, and seasonings together in bowl. Pour egg mixture over cheese. Bake 35-40 minutes.
Yield: 6 servings
Pumpkin Pie Shake:
15 oz can of pumpkin puree (not pumpkin pie filling)
6 oz firm silken tofu
1 ripe medium sized banana
3-4 cups of vanilla soymilk
1/4 cup maple syrup
1 tsp cinnamon
1/2 tsp ginger (ground)
1/4 tsp allspice
1/2 pumpkin pie spice instant pudding (this does not bother me)
pinch of salt
pinch of nutmeg
If you want, you can also throw in a few ice cubes.
Put it all in a blender until smooth. It's a large batch so if you want, just half the recipe or store in a freezer container.
I have to have easy things to prepare and these were great. It's just me and my hubby.
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When all else fails.....have tea.
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Re: Recipes I tried today
