'Tis the season.
Chocolate Chip Cookies
Cream together:
1 cup margarine/butter
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
Mix in:
2 1/4 cups flour
1 teaspoon salt
1 large box (5 oz? not certain) instant vanilla pudding- I often double the recipe and can use 3 regular size boxes for that.
Add in:
1 cup nuts
1 bag chips
(add in whatever you want instead, it’s all yummy!)
Bake at 375 for 8-10 minutes or until preferred doneness.
ETA I’ve made these gluten free for my SIL and she loves them.
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What to do with green tomatoes? I air fried green tomatoes and they were good but I would prefer to do something else with the remainder.
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Salsa verde? I know tomatillos and green tomatoes are different but I bet it would still be good.
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I freeze them (cut up first if they’re larger than cherry tomatoes) and add them to stews and stir fry.
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I’ve canned Chow chow or green tomato salsa. I don’t particularly love either of those (tomatillo salsa verde is my bae) but they make great gifts lol.
ETA don’t 1:1 sub green tomatoes for tomatillos in a water bath canning recipe, the acidity is different. Look for a specific recipe. I think Oregon states extension service salsa canning guide has one.
ETA 2: or you can freeze it lol. 
that’s easier.
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The vegetarian restaurant here had a really interesting smoothie that was actually perfect for my mouth and stomach. Over the course of two hours I drank the whole thing
Gold digger:
Pineapple
Carrot
Banana
With tumeric and ginger
Hopefully if I try to recreate it tomorrow, I get the proportions right.
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That sounds delicious!
Thank you!
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I hope you like them!
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Put them in a paper bag with the top folded over, store somewhere dark. I have about 50 percent success getting them to ripen this way, especially if I put a starting-to-ripen tomato in there too.
Just check often for mold, learn from my error a few years ago. 
Does anyone regularly use beet powder? Tips on getting it down? Since it’s cold here, smoothies aren’t appealing, but I might have to do that. I’ve been mixing it with water and downing it like a shot and blaaaaaargh. I don’t think I can continue to do that.
I prefer (well, I use the term “prefer” loosely, I hate beets) beet juice to the powder but it’s so expensive and I don’t have a juicer to make my own. And honestly, when I did have a juicer I hated using it because it was such a pain in the ass to keep clean. OMG the mess.
Anyway, I cannot afford to buy enough beet juice to drink it daily. The powder was $6.99 for a pound and a teaspoon = 1 beet so that seemed like a good value.
I’m trying to have some beet-related content every day because studies show it is helpful with keeping blood pressure down.
Maybe I will just do smoothies, this also gets a banana in which is also good for BP because of the potassium content. I welcome other ideas though.
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I have empty capsules and I would put it in there if it were me. I use them for baking soda for indigestion or electrolytes since I hate Gatorade. A teaspoon would only be a few.
It’s not really a recipe or food tip to be honest though.
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Try putting it in baked goods, maybe a muffin recipe or something?
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Ohhhh, I just made zucchini muffins yesterday! That could be a good way to hide it. Maybe there are recipes for that.
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Now I want zucchini muffins.
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Oh, this is interesting, a quick google does indeed turn up a ton of smoothie recipes (and also a beetroot latte 
) but also some other stuff. Like, putting it in hummus. I have chick peas and tahini. Put enough garlic in it, and that’d probably kill the taste.
Honestly, though, I love the idea of putting it in capsules and swallowing. That gets around the fact that this shit is completely disgusting.
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It would make really pretty pink hummus, I bet.
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Ooh, also putting it in brownies or using it to naturally color red velvet cake! Would probably need to eat a LOT of either to get the full dose in, though.
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Sometimes sacrifices have to be made.
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