My New Favorite Egg

Okay, so eggs are not awesome. I love a good fried egg (broken and over hard) any old day. But sometimes I just can't stomach an egg. This recipe is my solution to stomaching an egg every time. A little garlic, salt, and butter makes the medicine go down, as I always say. (I bet this would taste great on a sandwich!)

1 large egg or 2 small eggs
Salt
Shredded cheese
Garlic salt
1/2 tbsp Butter (real)

1. Break the yolk in the pan and spread it until it is evenly distributed with the white/clear part. Sprinkle a very small amount of salt over the egg.
2. When the egg is fully white spread cheese over it. It should soon be ready to flip, if not already. Flip the egg.
3. When the egg is just cooked (fully firm and not at all runny, not browned, although slightly browned will suffice, having a fluffy, sturdy texture) take it off the pan and turn off the burner. Sprinkle the egg with garlic salt. While the pan is still hot, melt about 1/2 tbsp real butter in the pan and then put the egg in it and cover it with butter. Eat while still hot. Enjoy.

Suggestions: Try on a sandwich!

Cookie Dough Truffles

From Heather's Safe to Eat Raw Chocolate Chip Cookie Dough and a comment by Bunnymn.

8 min / 8 min prep

1 cup butter
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda (optional)
3/4 cup brown sugar
1 (3 1/2 ounce) box instant vanilla pudding
1/4 cup milk
1 teaspoon vanilla extract
2 cups chocolate chips
semi-sweet chocolate

1. In large bowl cream butter and sugar until light in color. Add pudding and combine well. Stir in vanilla and milk. Add baking soda (optional) and flour 1/2 cup at a time until combined. Stir in chocolate chips.
2. Chill the dough, then roll dough into 1 inch balls and chill them for a couple hours. Dip in melted semi-sweet chocolate and chill again.
3. Serve or store in the refrigerator or freezer.

Note: For just regular cookie dough balls, after stirring in chocolate chips simply store in refrigerate or freeze in small scoops in freezer. You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and the cook finds she misses it when it is not there.