1 c. corn syrup
1/2 c. brown sugar
1/2 c. white sugar
1 1/2 c. peanut butter
2 tsp. vanilla
5 c. corn flakes
Melt the first 5 ingredients over medium heat, pour over cereal and mix well. Pour out on a pan to cool...HIDE IT!!!!!
Makes 20-24 servings
from: Jen Smart
Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.
When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.
from: reicpe teacher
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/3 c. vegetable oil, shortening, or lard
1 c. hot water
In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in hot water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough. Transfer dough from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter.
Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. Serve immediately or allow to cool for later use.
from: Nourish and Fete via Cindy!
1 c. brown sugar
1 c. granulated sugar
1 c. shortening
2 eggs
2 tsp. vanilla
2 T. milk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. oatmeal
1 c. butterscotch/vanilla chips (or chocolate/peanut butter chips, coconut or nuts)
Preheat oven to 350.
Beat shortening & sugars until creamy. Add eggs, vanilla & milk; mix well. Combine flour, baking powder, baking soda and salt. Add to shortening mixture; mix well. Stir in oatmeal and chips.
Spoon drops of dough onto prepared cookie sheet, bake 10 minutes or until edges are light brown. Let stand 5 minutes before removing to racks to cool.
from: Denise
Large russet potatoes, washed
Butter, melted
Season salt (make sure it's GF if necessary)
Kosher salt
Ground pepper
Shredded cheddar cheese
Bacon, cooked and crumbled (or bacon bits)
Parsley or chives, chopped (optional)
Sour cream or ranch dressing (optional)
Preheat oven to 400°. Cover baking sheets with foil and spray with non-stick cooking spray. Set aside.
Wash potatoes and then cut into approximately 1/4 inch slices. I like to use a mandolin and slice the potatoes lengthwise!
Brush both sides and edges of the potatoes with butter and sprinkle with seasonings. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.
When potatoes are done, top with cheese, bacon and parsley/chives. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.
Top with a little sour cream or ranch if desired. Enjoy!
Audrey's little note: these are a family favorite - our extended family will demolish 4 baking sheets full of potatoes.
