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Almond Cinnamon Butter Cookies |
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Prep: 10 mins Cook: 12 mins |
Yield: 12 cookies |
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine almond flour, butter, egg, sugar, vanilla extract, and cinnamon in a bowl; mix until well combined.
Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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2 TB olive oil
1 whole roasting chicken,
cut in quarters
1 large onion, sliced
8 oz fresh mushrooms,quartered
4 cloves garlic, sliced
3 sprigs rosemary
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1 TSP dried oregano
1/2 TSP red pepper flakes
1 cup tomato sauce
1/2 cup water
salt and black pepper
2 red bell peppers, sliced
2 green bell peppers, sliced
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Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
Cover and cook in the preheated oven for 1 hour 15 minutes.
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Chocolate Chip Cookies |
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Yield: 4 dozen |
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Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
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