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    You are in: Home / Cookbooks / sheepdoc's rookies
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    64 recipes in

    sheepdoc's rookies

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    I found this on a paleo blog (Stir It Up). I'm not sure what makes something paleo but I think the chocolate chips would disqualify it. I'm trying to give up refined grains and sugar, so I thought I'd try this. The second time I made these, I used 1 T cinnamon ( I love cinnamon - feel free to use less), no vanilla, and 2/3 cup raisins. Also very good and better for you than chocolate chunks.

    Recipe #512235

    Perfect for leftover Thanksgiving dinner. For leftover stuffing, add an egg to help it keep it's shape, if needed. Adapted from Baked by Rachel blog.

    Recipe #510014

    Adapted from a blogger's recipe which was for plain yogurt panna cotta (leave the chocolate out, add 1/3 cup honey). You can use any sort of fluid milk from skim to cream - the more butterfat, the creamier, and the more calories. I used 2 %. Good with fruit and whipped cream.

    Recipe #509461

    From a blog - the blogger attributed it to "Off the Eaten Path" cookbook. I made my own sugar cookie dough. Time does not include 3 hours chilling time or warming to room temperature before serving.

    Recipe #509250

    Adapted from several I found on the internet. I used a pork tri-tip roast. I'm sure it would be great with about 3 lbs of beef, chicken, other pork cuts, etc. I cooked this overnight, shredded it and let it cool some in the morning, put it in the fridge and reheated it for dinner.

    Recipe #509055

    Use any cheese you want. Today I used 4 cheese Mexican and blue. If I used bland cheese I'd add some sriracha or mustard. The bowl or mug has to be big enough so it doesn't boil over. Microwave time varies on watts.

    Recipe #507699

    Adapted from a recipe at Bullwrinkle.com. Still not quite the texture I'm looking for. My dog loves them but he'll work for kibble. I used Wellness Core Turkey, turkey liver, chicken liver flavor canned dog food, 6 oz. but I think pureed liver or peanut butter would also work. (Update: peanut butter does not work well - crumbly) 1/2 tsp size takes forever to make - if you make them bigger, cook them longer. Update: after freezing and thawing, these are a really good texture. Frank the corgi really loves these, even more than dried liver. Next time I'm going to roll out and cut into little pieces.

    Recipe #507693

    Mom always made these at Christmas.

    Recipe #507051

    Recipe #504689

    Found on an internet blog of authentic thai food.

    Recipe #504001

    Adapted from Good Housekeeping June 2013.

    Recipe #500882

    Bar-sized apple pie. When I make this recipe, I sub greek yogurt for the sour cream and add more than stated - until it is a good texture to roll. Also, I roll between 2 sheets of waxed paper, peel the top piece, lay back down, flip over, peel the other sheet and flip onto pan.

    Recipe #497657

    First made for somebody's fiesta day in HS spanish class.

    Recipe #497656

    Gooey inside, crispy outside. Vegetable oil, not butter or shortening.

    Recipe #470542

    From the in-flight magazine on Southwest Airlines. I used Ghiradelli 60% chocolate chips, Nestle white chips, and nestle semi-sweet chips. The oil in the coating seems weird and is hard to mix in but the end result was right for coating. The white chips were a mistake, didn't firm up. Because the white is runny, these have to stay in the freezer. I also used raw almonds, chopped, and toasted in the pan I cooked the bacon in. Kind of weird but definitely man-candy. Everything is better with bacon!

    Recipe #470042

    Adapted from several I found on the Internet. Recipe called for butterscotch pudding, which I used, but you could taste the butterscotch too much so I think vanilla would be better. Cooking time is cooling time.

    Recipe #468945

    Comfort food - warm, gooey, appley, and just for you! Good way to use up old bread and apples, too. Note: when DH makes this he puts brown sugar and butter (mixed to crumbly) topping on this and they are even better.

    Recipe #450007

    From Recipe Goldmine. Traditional Australian outback bread, supposed to be cooked on a campfire. Basically a big biscuit. This version has buttermilk and yeast.

    Recipe #513376

    From Good Housekeeping February 2014.

    Recipe #513021

    From a box of Chex, long ago.

    Recipe #511954

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