The Best Coleslaw Ever
c/o Lauren's Latest
1/2 head green cabbage, shredded
1/2 onion, finely diced
1 large carrot, grated
2 tablespoons chopped chives {optional}
1 cup mayonnaise
1/4 cup white vinegar
3 tablespoons sugar
salt & pepper, to taste
Directions
For the coleslaw, place cabbage, onion, carrot and chives into a large bowl. In a smaller bowl, stir together mayonnaise, vinegar, sugar, salt and pepper. Pour over top veggies and toss to coat. Store in refrigerator until ready to serve. The longer this sits the better it tastes.
Hot Chocolate Oreo Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tsp hot chocolate mix
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup milk
- 1/3 cup sour cream
- 1 egg
- 1/4 cup margarine
- 20 oreo cookies
Directions
- In medium bowl, combine flour, sugar, baking powder, hot chocolate,soda and salt, set aside.
- In small bowl, combine milk, sour cream, and egg then stir the egg mixture in to the flour mixture with margarine until just blended. Gently stir in the cookies and spoon batter 12 greased 2 1/2 inch muffin pan cups.
- Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove from pan, cool on wire rack.
Peanut Butter and Jelly French Toast
Ingredients
6 slices cinnamon swirl bread
Peanut butter
Jelly
1 tbsp butter
2 eggs
1/2 cup milk or cream
1/2 tsp cinnamon
Peanut butter
Jelly
1 tbsp butter
2 eggs
1/2 cup milk or cream
1/2 tsp cinnamon
Directions
1- Using the bread, peanut butter, and jelly, make 3 pb&j sandwiches. Slice the sandwiches in half, set aside.
2- Meanwhile beat the eggs, milk/cream, and cinnamon together in a shallow dish.
3- Melt the butter in a nonstick skillet. Once it melts dip the sandwiches in the egg mix, flipping to coat both sides, and cook until the bread is nicely golden. Serve with syrup.
2- Meanwhile beat the eggs, milk/cream, and cinnamon together in a shallow dish.
3- Melt the butter in a nonstick skillet. Once it melts dip the sandwiches in the egg mix, flipping to coat both sides, and cook until the bread is nicely golden. Serve with syrup.
