SLOW COOKER PHILLY CHEESE STEAK SANDWICHES RECIPE FOR TODAY

SLOW COOKER PHILLY CHEESE STEAK SANDWICHES

2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices

Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.
Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top.

Apple Rolls RECIPE FOR TODAY

Apple Rolls

All you need is:
-1 Medium-Sized Apple
-1 Package Buttery Crescent Rolls (or Regular Crescent Rolls with some softened butter)
-2 Tsp. Ground Cinnamon

It's easy! Preheat oven to 375 degrees F. Peal and slice the apple into 8 slices. On a baking dish, roll out your Crescent Rolls, placing 1 apple slice in each roll. (If using non-buttery crescent roll, add approximately 1/2 tsp. of softened butter on top of apple.) Sprinkle approximately 1/4 tsp. of ground cinnamon in the crescent roll. Roll up each apple roll and bake for 10-12 minutes, or until outside of crescent roll is light brown. 

Salsa Roll Ups RECIPE FOR TODAY

Salsa Roll Ups

Ingredients...
4 oz cream cheese softened
3 Tbsp. Your favorite Salsa
1/2 cup Mexican Style Cheese
1/4 tsp. chili powder
4 (6 inch) flour tortillas

Instructions
1 Mix philadelphia cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.
2 Roll up tortillas tightly. Cut each crosswise into 5 slices

Cream Cheesy Bread Roll Ups RECIPE FOR TODAY

Cream Cheesy Bread Roll Ups

Ingredients
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Directions
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups.

Tuna Burgers RECIPE FOR TODAY

Tuna Burgers
by SBC
Ingredients :

1 (6 ounce) can tuna, drained
1 egg
1/2 cup Italian seasoned bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayonnaise
2 tablespoons chili sauce
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced
4 leaves of lettuce (optional)

Directions

Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
Serve on buns with tomato slices and lettuce leaves, if desired.

BROCCOLI SALAD RECIPE FOR TODAY

BROCCOLI SALAD

Salad Ingredients
350 g Broccoli
1/2 c Red Onion
1 c Celery
1/2 c Bacon pieces crushed up
1/4 c Sunflower Seeds
1/2 c Raisins

Dressing:
1 c Mayo
1/2 c Sugar
2 Tbsp. Apple Cider Vinegar
Mix together your salad then add dressing just before serving

CAJUN CHICKEN PASTA RECIPE FOR TODAY

CAJUN CHICKEN PASTA

Serves 6

Ingredients
1/2 lb thin spaghetti
2 small chicken breasts, cubed
2 tsp Cajun seasoning, divided
1/4 tsp paprika
1/2 tsp pepper
1 tbsp. olive oil
1 1/4 cup chicken stock, divided
1 tbsp. butter
1 tbsp. flour
1/2 cup half & half
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Instructions
1.Fill a pasta pot, or stock pot, with water and bring to a boil
2.Cook spaghetti according to package directions, drain and set aside
3.In a large bowl combine chicken, 1 tsp Cajun seasoning, paprika & pepper until chicken is evenly coated
4.Heat olive oil in a large skillet
5.Add in chicken and sauté chicken while slowing adding in 1/4 cup of chicken stock, cooking until chicken is no longer pink, then set aside
6.In the same skillet melt butter
7.Stir in flour, making a roux, making sure to cook for 2-3 minutes
8.Slowly whisk in remaining 1 cup chicken stock and half & half
9.Bring to a boil and remove from heat
10.Whisk in cheeses, whisking until melted
11.Add in spaghetti and chicken, tossing until pasta is completely coated
12.Serve with crusty bread
13.ENJOY!!

Notes
Each serving is only 6 WW+ points
Nutritional Info
Calories 250 Calories from Fat 106 Total Fat 11.8g Saturated Fat 5.3g Trans Fat 0.0g Cholesterol 59mg Sodium 395mg Potassium 131mg Total Carbohydrates 14.3g Dietary Fiber 0.8g Sugars 1.0g Protein 21.0g
Vitamin A 6% - Vitamin C 0% - Calcium 19% - Iron 6%
By MJ

Sausage & Cheese Bread Roll RECIPE FOR TODAY

Sausage & Cheese Bread Roll

1 loaf frozen bread dough, thawed,
1 pound of cooked breakfast sausage (can use the pre-cooked sausage crumbles to save time),
8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella ...
2 eggs

Melted butter
White onions (sautéed)

Roll out bread spread melted butter, cooked sausage, onions and cheese. Roll up and place in a bundt pan or cookie sheet. I would bake @ 350 until done.

ROASTED GARLIC AND CHICKEN PUFFS RECIPE FOR TODAY

ROASTED GARLIC AND CHICKEN PUFFS
by SBC
Ingredients
1 lb chicken
2 oz package of cream cheese
1/2 cup shredded Swiss
1/2 cup shredded cheddar cheese
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions
3-4 Canned Crescents

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to over stuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!

VEGGIE QUESADILLA RECIPE FOR TODAY

VEGGIE QUESADILLA
from Skinny Body Care
1 roma tomato, thinly sliced
Baby spinach
Pesto
Feta crumbles
Shredded mozzarella
2 large low carb tortillas

Directions

Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
Add a light layer of mozzarella cheese, then feta.
Add tomato slices, spinach, and top with another layer of mozzarella cheese.
Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.

AWESOME SLIDERS RECIPE FOR TODAY

AWESOME SLIDERS

Ingredients

• 1 pound lean ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups diced onion (about 1 whole onion)
• 3-4 cloves garlic, minced
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
• 12 slices cheddar cheese
• 12 dinner rolls

Glaze

• 1/2 cup (8 tablespoons) butter
• 2 tablespoons Brown Sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard

Directions

1. Preheat oven to 350 degrees F. Coat 9x13 baking dish with non-stick cooking spray.
2. Place a large skillet on the stove top over high heat. When the pan is very hot, add the beef and season with salt and pepper.
3. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
4. Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
5. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
6. Bake at 350 degrees F for 25 minutes.

Ham and Cheese Biscuit Cups - Oven RECIPE FOR TODAY

Ham and Cheese Biscuit Cups - Oven Recipe
Ingredients:

1 tube refrigerator biscuits
1/2 cup cheddar or Swiss cheese, whichever you like
1/2 cup ham cut in small pieces ...
3 eggs
Salt and pepper
Cooking spray/butter/oil
Muffin tin

Directions:

Grease your muffin tin and preheat oven to 375 degrees
Press the biscuits flat with your hands and press then them into the muffin tin cups
Fill the biscuit cups with the ham and cheese
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture Season with salt and pepper
Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown
Serve and Enjoy!

Cheesy Pepperoni Twist Rolls RECIPE FOR TODAY

Cheesy Pepperoni Twist Rolls 

I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!

Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine

Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely

Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Cinnamon Cream Cheese Rollups RECIPE FOR TODAY

Cinnamon Cream Cheese Rollups

1 loaf sliced bread, crusts removed...
8 ounces cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter

Directions:

Flatten bread with a rolling pin. Mix cream cheese, egg yolk, and powdered sugar. Combine sugar and cinnamon; set aside. Spread 1 T cheese mixture on each slice bread. Roll up. Dip in melted butter, then in cinnamon sugar. Place on ungreased baking sheet. Bake at 350°F for 20 minutes, or until golden.

Onion Bombs RECIPE FOR TODAY

Onion Bombs

2 large onions
1 pound extra lean ground beef
1 tsp garlic powder
1 tsp onion powder
1 Clove of Garlic
2 Tb BBQ Sauce
1 egg
1/2 C fresh bread crumbs
1 tsp salt
1/2 tsp pepper

( you can prep this like your favorite meatloaf recipe)
Wash Hands
Cut the both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
In a bowl, mix together all the remaining ingredients with hands Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside.
To cook, place them in a large amount of very hot coals for 15 minutes, flip over and cook for another 15 minutes. Total cooking time will depend on the size of your bombs and the hotness of your coals so check on them to be sure they are cooked all the way through. If you prefer you may do these on your grill You could also roast these in a 350 degree oven if you are not camping!
Remove the foil and top with a sauce of your choosing if desired. I served with Garlic Rice Primavera. or try served with Quinoia

Biscuit CINNAMON Roll RECIPE FOR TODAY

Biscuit CINNAMON Roll

Ingredients

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes.

Grilled Jerk Shrimp and Pineapple Skewers RECIPE FOR TODAY

Grilled Jerk Shrimp and Pineapple Skewers

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutesTotal Time: 40 minutes Servings: 4

Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!

ingredients

• 1 pound (20-25 or 16-20) shrimp, peeled and deveined
• 1/2 cup jerk marinade
• 2 slices pineapple, cut into 1/2 inch pieces

directions

1. Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g

Jerk Marinade

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A quick and easy homemade jerk marinade!

ingredients

• 1+ scotch bonnet pepper
• 2 cloves garlic
• 1 tablespoon ginger, grated
• 2 green onions
• 1 tablespoon thyme, chopped
• 1 tablespoon allspice
• 3/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 teaspoon pepper
• 1 tablespoon brown sugar
• 1 tablespoon oil
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark rum
• 1/2 orange, juice and zest
• 1 lime, juice and zest

directions

1. Puree everything in a food processor.

Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Nutrition Facts: Calories 77, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 455mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 1g

Nutrition by: 

Coconut Shrimp with Sweet Chili Sauce RECIPE FOR TODAY

Coconut Shrimp with Sweet Chili Sauce

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Quick and easy shrimp coated in a crispy golden brown coconut, served with sweet chili sauce for dipping.

ingredients

• 1 pound shrimp, peeled and deveined
• salt and pepper
• 1/3 cup flour (gluten-free for gluten-free)
• 2 eggs, lightly beaten
• 1/2 cup panko breadcrumbs (gluten-free for gluten-free)
• 1/2 cup shredded coconut
• oil for frying

directions

1. Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
2. Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

Option: Add 2 teaspoons lime zest to the breadcrumb mixture.
Option: Serve with sweet chili sauce (optionally with apricot preserves mixed in) or pineapple sweet chili sauce.

Nutrition Facts: Calories 396, Fat 21.2g (Saturated 6g, Trans 0), Cholesterol 321mg, Sodium 326mg, Carbs 18.9g (Fiber 1.4g, Sugars 1.1g), Protein 31g

SHRIMP BOIL FOIL PACKETS RECIPE FOR TODAY

SHRIMP BOIL FOIL PACKETS

INGREDIENTS:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 pound baby red potatoes, halved
• 2 tablespoons olive oil
• 4 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat a gas or charcoal grill over high heat.
2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
5. Served immediately, garnished with parsley, if desired.

EASY THAI SHRIMP SOUP RECIPE FOR TODAY

EASY THAI SHRIMP SOUP

INGREDIENTS:

1 cup uncooked basmati rice

2 tablespoons unsalted butter

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

2 cloves garlic, minced

1 onion, diced

1 red bell pepper, diced

1 tablespoon freshly grated ginger

2 tablespoon red curry paste

2 (12-ounce) cans unsweetened coconut milk

4 cups vegetable stock

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in rice, shrimp, lime juice and cilantro.
7. Serve immediately.

Summer Corn Chowder RECIPE FOR TODAY

Summer Corn Chowder

Yield: 6 servings

Ingredients

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• 3 Tbsp butter
• 5 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped (1 1/2 cups)
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 5 cups water
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup half and half
• 1 Tbsp honey
• 2 - 3 Tbsp chopped fresh chives
• Shredded cheddar cheese, for serving (optional)
• 
  
• 
  
• Directions

• Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
• Recipe source: adapted from Cooks Illustrated via Tracy's Culinary Adventures

POLVORONES SPANISH RECIPE FOR TODAY

• POLVORONES
• Ingredientes
• 2 3/4 tazas de harina
• 1 cucharadita de polvo para hornear
• 1/2 cucharadita de sal
• 1 1/4 tazas de mantequilla suavizada
• 2 tazas de azúcar o endulzante sin calorías, granulado
• 2 huevos
• 2 cucharaditas de extracto de vainilla
• Endulzante adicional

Preparación

1. Combina la harina, el polvo para hornear y la sal.

2. Bate la mantequilla y el endulzante hasta que se sientan ligeros. Incorpora los huevos poco a poco y después el extracto de vainilla.

3. Envuelve la mezcla anterior con la harina. Forma las galletas, colócalas en una charola y espolvoréalas con el endulzante que reservaste.

4. Hornéalas a 180oC durante 7 minutos o sácalas del horno cuando estén cocidas.

Bizcochos de Soletilla Sin Gluten SPANISH RECIPE FOR TODAY

Bizcochos de Soletilla Sin Gluten

Ingredientes:

3 huevos medianos
60g harina de arroz
30g almidón de maiz (maizena)
75g azúcar 
1 pizca de sal
Azúcar glass


Elaboración:

Pre calentamos el horno a 180ºC
Separamos las claras de las yemas y procedemos a montar las claras junto a una pizca de sal. 
Batimos aparte las yemas y el azúcar hasta que blanquea y las agregamos a las claras, de forma delicada con espátula, hasta que la mezcla es bien homogénea.
Tamizamos las harinas y añadimos en tres veces, poco a poco, para no bajar el volumen de la masa.
Echamos la mezcla en una manga pastelera con boquilla redonda (yo he usado wilton núm. 12). 
Ponemos papel de hornear en la bandeja del horno. Vamos formando bastoncitos de unos 8cm encima del papel.
Espolvoreamos los bastoncillos con azúcar glas, ayudándonos de un colador, justo antes de meter las galletas en el horno.
Horneamos aproximadamente 12 minutos, hasta conseguir una textura blandita pero dorada.
Dejamos reposar encima de rejilla.

Bizcochitos con sólo 2 ingredientes SPANISH RECIPE FOR TODAY

Bizcochitos con sólo 2 ingredientes

Ingredientes:
200 gramos harina 
200 gramos crema de leche 

1. Colocar en un bol harina.
2. Añadir la crema de leche y una pizca de sal.
3. Mezclar todo muy bien, al principio con una cuchara y después con manos.
4. Envolver la masa en film y meter en la nevera para 30 minutos.
5. Estirar la masa.
6. Cortar galletas.
7. Colocar galletas al sorten y pincharlos con un tenedor.
8. Meter al horno precalentado a 180 C y hornear durante 15-20 minutos.