Mississippi Roast

Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

Caramel Apple Cider Cookies (revised)

ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Caramels bits (14 oz) (I found them at Target)

Directions

• Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Add Caramel bits and mix well
• Spoon 1T  of dough on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Hot Chocolate Cookies

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix 
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup miniature semi-sweet chocolate chips
• 2 cups miniature marshmallows

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat.

In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.

In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. Fold in the chocolate chips.

Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.

No Bean Chili

Ingredients:

• 2 pounds lean ground beef, or cubed lean stew beef
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 (16 oz) can stewed tomatoes , optional
• 2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon hot pepper sauce, or more

Preparation:

Brown beef in a large skillet; drain well. Combine with remaining ingredients in slow cooker. Cover and cook on low for 7 to 8 hours. If you like beans in your chili, add a can of (drained) pinto beans or kidney beans.
Serves 4 to 6.

Country Gravy

4 ounces ground pork sausage, or pork sausage link with casing removed
3 green onions, light parts chopped, green parts sliced and reserved
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups cold milk
salt and freshly ground black pepper to taste
pinch of cayenne

Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent.

Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.

Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.

Chicken Fried Steak

4 (6-ounce) beef cube steaks
salt and freshly ground black pepper to taste
1 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon white pepper
2 eggs, beaten
1/4 cup milk
vegetable oil as needed

Season both sides of the cube steaks generously with salt and pepper.

Whisk together the eggs and milk in a pie pan and reserve. Add the flour, paprika, and white pepper into a second pie pan, and mix well to combine.

One at a time, dip the cube steaks into the egg mixture, turning to coat completely, and then dredge in the flour, coating both sides. Place the egged and floured steaks on a plate, and allow to rest for 10 minutes.

Add about a 1/4-inch of vegetable oil to a large skillet, and place over medium-high heat. When the oil begins to shimmer, add the steaks and cook about 3-4 minutes per side, until golden brown and cooked through.

Remove and drain for a couple minutes on a wire rack set over some paper towels. If working in batches, keep the cooked steaks in a warm oven until the rest are done. Serve immediately topped with country gravy.

White Chocolate Candy Cane Pudding Cookies

2-1/2 cups flour

1/2 tsp salt

 

1 tsp baking soda

3/4 cup butter

3/4 cups brown sugar

1/4 cup sugar

1 (3.4 oz) package Candy Cane Pudding Mix

3/4 cup yellow, white or vanilla cake mix

2 eggs

1 tsp vanilla

1 package (12 oz) white chocolate chips

1/4 to 1/2 cup crushed candy canes, on top of cookies

Preheat oven to 350. Stir together flour, salt and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated. Add in the entire bag of white chocolate chips and mix. Scoop out 1" balls onto a greased baking sheet. Flatten and sprinkle with candy canes before baking. Bake at 350 for 10 - 12 minutes.

Candy Cane Meltaways

3/4 cup unsalted butter, room temperature
1/2 cup sugar
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
3/4 cup peppermint crunch chips
1/2 cup powdered sugar
1/4 cup crushed candy canes

Preheat oven to 325F.

Cream butter, sugar and vanilla together, about 3 minutes.
Add flour, salt and candy canes. Mix well.
Roll into balls about the size of a walnut.
Bake about 20 minutes, but do NOT brown.
Mix powdered sugar and 1/4 candy canes together.
Roll cookies into powdered sugar mixture when slightly cool.

Make 3 dozen.

Everthing but the.... Cookies!

Ingredients

• 1/2 c butter
• 1/2 c shortening
• 1 c brown sugar
• 1/2 c sugar
• 1/2 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• 2 1/2 c flour
• 1/4 c cocoa powder
• 1/2 c white chocolate chunks (I just chopped up Hershey Bars, but you could also use chocolate chips)
• 1/2 c chocolate covered almonds
• 1/2 c heath bits
• 1/2 c reese’s peanut butter cups (minis)

Instructions

1. Using a paddle attachment in a stand mixer, mix together the butter, shortening, brown sugar, sugar, baking soda, eggs, vanilla, and flour.
2. Add in the white chocolate chunks, chocolate covered almonds, peanut butter cups, and heath bits.
3. Scrape half the dough into a medium bowl and set aside.
4. Add the cocoa powder to the dough left in the stand mixer bowl and mix well.
5. Fill a cookie scoop halfway with the chocolate dough and halfway with the vanilla dough (the doughs will mix some, which is fine) and release the dough onto a parchment lined cookie sheet.
6. Bake at 375º for 9 minutes. Let cool on the pan.

- See more at: http://www.somethingswanky.com/everything-but-cookies/#sthash.FVb2q0g8.dpuf

Potato Chip Cookies

Ingredients

2 cups (4 sticks) butter, softened

1 cup granulated sugar

3 ¼ cup all purpose flour

1 teaspoon vanilla extract

1 ½ cups coarsely crushed potato chips

Directions

Preheat oven to 300 degrees

In a large bowl cream the butter and sugar. Add the vanilla and then the flour, mixing until well blended. Stir in the potato chips and mix well.

 

Drop by rounded teaspoons 2 inches apart on a cookie sheet. (No need to grease it, but I used parchment, I always use parchment). Using a fork flatten each cookie a little. Bake 20 – 22 minutes or until light golden brown around the edges. Let stand 5 minutes then remove to wire rack to cool completely.

Rum Syrup

Ingredients

• 10 tablespoon butter
• 3/4 cup sugar

• 1/4 cup dark rum
• 1/4 cup banana liqueur*

Preparation

Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes.
*1/4 cup dark rum may be substituted for banana liqueur.

Rum Cake

Ingredients

• 1 1/2 cups butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons grated lemon rind
• 1/2 cup dark rum
• 1/4 cup banana liqueur*

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup whipping cream
• Rum Syrup
• Powdered sugar

Preparation

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
*1/4 cup dark rum may be substituted.

Lemon & Rosemary Shortbread Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 4-1/2 teaspoons minced fresh rosemary
• 1/4 teaspoon salt

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
• Shape into two 12-in. rolls; wrap each in plastic wrap. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 8 dozen.

Turkey Tortilla Soup

Ingredients

• 2 tbs oil (light olive oil, peanut or sunflower oil)
• 1 ½ cup diced white or yellow onion
• 1 bunch of green onions, finely chopped
• 1 bunch of cilantro, finely chopped
• 2 jalapeños, seeds removed (or not if you want the wild stuff version), diced
• 4 garlic cloves, crushed
• 1 tbs paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper, double for wild stuff version
• 1 tsp sugar
• 6 roma tomatoes, peeled and diced, about 2 cups
• 2 cups of turkey or chicken stock
• 2 cups of tomato juice
• 4 cups of shredded turkey
• ½ cup lime juice – from 2 large limes
• Salt and pepper to taste
• Garnishes: grated monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices

Instructions

1. Heat the oil in large pot, add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
2. Add the diced tomatoes and cook for another 10 minutes.
3. Add the turkey or chicken stock, tomato juice and shredded turkey. Bring to a boil, reduce the heat and simmer for 10 minutes.
4. Add the lime juice and remove from the heat.
5. Serve garnished with monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices.

Mashed Potatoes

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Turkey Gravy

Ingredients

• drippings from 12-14 pound Roasted Turkey
• 1/4 cup flour
• 1/4 cup chicken broth or water
• salt and pepper to taste
• optional: other herbs, seasonings to taste

Instructions

1. Skim off most of the fat. Simmer for about 10-15 minutes stovetop, stirring occasionally. Use a slotted spoon to remove celery, onion, and any large pieces of drippings. Continue to simmer.
2. Combine flour and broth or water in a small mason jar with a lid; shake it up to combine. Gradually whisk in the flour/liquid mixture into the drippings until smooth. Lower temperature.
3. Add salt and pepper, and any other seasonings to taste. Whisk well before transferring to serving dish.

Pumpkin Cranberry Bread

Wet ingredients
1 3/4 cup canned pumpkin (one small can-425g)
2/3 cup butter, melted (150g)
2/3 cup water (160ml)
4 eggs

Dry ingredients
3 1/2 cups flour (455g)
3 cups sugar (600g)
2 tsp baking soda (10g)
2 tsp baking powder (10g)
1 tsp cinnamon (5g)
1 tsp nutmeg (5g)
1/2 tsp cloves (2.5g)
1/2 tsp salt (2.5g)
1/2 cup [coarsely] chopped walnuts or pecans (60g) (optional)
1 cup [coarsely] chopped fresh or dried cranberries (120g)

Preheat oven to 350F/180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts or you can make your own, which I did

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

Blueberry Streusel Muffins

 

 

Ingredients:

2 cups all purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
2 cups blueberries, fresh or frozen

Streusel Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened
1 1/2 teaspoons cinnamon

Instructions:
Preheat oven to 350º. Line muffin pan with paper muffin liners.

To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. This makes a generous amount of streusel topping which probably could be halved but I like a lot on my muffins.

In a small bowl, whisk together flour, baking powder, and salt. Set aside
.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.

Gently fold in blueberries.

Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.

Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 jumbo muffins.

Candy Cane Kiss Cookies

Ingredients:

1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 teaspoon peppermint extract, optional
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses- about 30

Directions:

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

Basic Pancakes

 

3 1/3 cups milk
2 eggs
1/3 cup oil
3 cups flour
3 Tablespoons sugar or sucanat
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
melted butter


Combine all ingredients, except butter, in a large mixing bowl, whisking until smooth. There may be a few lumps, but that is fine. Heat large skillet or griddle until droplets of water sizzle when sprinkled onto cooking surface. Brush griddle with melted butter. Pour batter, about 1/3 cup at a time onto griddle. This should spread itself into a medium circle. Cook until bubbles form in batter and start to pop. Flip with a pancake turner. Brush the cooked tops of cakes with more melted butter. Cook a minute or two more. Stack on a plate until all are cooked. This should make about 24 pancakes. (Cool, wrap, and freeze any extras.)

Reese's Peanut Butter Temptations

About 40 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures or 12 (0.8 oz. each) REESE'S Peanut Butter Cups, quartered

1/2 cup (1 stick) butter , softened

1/2 cupgranulated sugar

1/2 cup packed light brown sugar

1/2 cup Creamy Peanut Butter

1 egg

1/2 teaspoonvanilla extract

1-1/2 cupsall-purpose flour

3/4 teaspoonbaking soda

1/2 teaspoonsalt

Directions

1. 1 Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
2. 2 Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.
3. 3 Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.

Pumpkin Spice Kiss Cookies

Pumpkin Spice Kiss Cookies
1 1/2 packages Hershey’s Pumpkin Spice Kisses
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.

Line a couple of baking sheets with parchment paper. Set aside.

Unwrap the Pumpkin Spice Kisses. (about 65 of them) Place them in the freezer for at least 30 minutes. This is important because the Pumpkin Spice Kisses melt much faster than the regular Kisses.

Sift together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg and allspice. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the butter, sugar and light brown sugar on medium high speed for 4 minutes until light and fluffy.

Add in the egg and mix to combine.

Then add in the vanilla extract and the pumpkin. Mix on medium speed for a couple of minutes.
Slowly add in the dry ingredients on low speed. Mix until it’s almost combined.
Take a spatula and fold the ingredients together.

Using a Tablespoon, scoop the cookie dough. Then use a spoon to scoop the dough out of the Tablespoon. The cookie dough will be sticky so don’t worry. Place the cookie dough balls onto the baking sheets lined with parchment paper.

Bake at 350 degrees F for 12 minutes.

Once the cookies come out of the oven, press a Pumpkin Spice Kiss in the middle of each cookie.
Immediately (and carefully!) remove the cookies from the baking sheet with a spatula and cool them on a cooling rack.

Salted Caramel PayDay Cupcakes

Ingredients

Cake:

1 Box White Cake Mix

1/2 cup oil

1 whole egg

2 egg whites

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla extract

Caramel Frosting:

1/2 cup butter, softened

1 cup brown sugar

1/3 cup heavy cream

1/2 tablespoon vanilla extract

2-3 cups powdered sugar

Peanuts to decorate ( salted peanuts)

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Gently combine oil. eggs, egg whites, buttermilk, sour cream and vanilla extract.

3. Sift in cake mix and stir until combined,

4. Fill cupcake liners 3/4 full and bake for 18-22 minutes, or until and inserted knife comes out clean.

5. Caramel Frosting: Melt butter in a small saucepan, add brown sugar and heavy cream. Stir over medium heat until sugar is dissolved. Remove from heat, stir in vanilla extract and let cool. Beat in powdered sugar until you reach your desired consistency. (If you want, save a little caramel to drizzle over the top of your cupcakes.)

6. Pipe onto cooled cupcakes and top with peanuts and caramel.

Peanut butter Marshmallow Cookies

Ingredients:
1 C. Sugar
1 C. Brown Sugar
1 C. Butter
1 C. Creamy Peanut Butter
2 Eggs
1 tsp. Vanilla
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 oz. canister Kraft Marshmallow Bits

Preparation:
Preheat oven to 350 degrees. In a bowl, combine the flour, baking soda, and salt. Set aside. In a separate bowl, combine sugar, brown sugar, butter and peanut butter and mix until fluffy. Add in eggs and vanilla and mix well. Slowly add in flour mixture until all ingredients are fully combined. Stir in marshmallow bits. Drop the dough by rounded teaspoonfuls onto a baking sheet. Press the dough down with a fork making a criss cross design. Bake for 10-12 minutes. Let cool and enjoy!

Cream Cheese Biscuits

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing

Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

Butterbeer Cupcakes (Harry Potter!!!!)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache

11 ounces (1 package) butterscotch chips
1 cup heavy cream
In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

Cake Batter Fudge

Ingredients

1 cup yellow cake mix

1 cup confectioners’ sugar

1/2 stick (1/4 cup) butter or margarine, cut into small squares

1/4 cup milk or 1/8 cup soy milk

sprinkles (optional)

Instructions

Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.

Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.

Spread into greased pan. Refrigerate for at least one hour.

* Makes one 6 x 6” container, or double for an 8 x 8” pan.


* Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!

Baked "Buffalo" Hot Wings

For the wings:

5 pounds chicken wings

4 tablespoons neutral oil

Salt and pepper

1 1/2 cups flour (optional)

For the sauce:

1 cup Louisiana Hot Sauce

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

For dunking:

6 ribs celery, cut into 4-inch long sticks

Blue Cheese Dip

* Using a relatively mild Louisiana hot sauce is an important part of the process. If the hot sauce is quite hot (like, say, Tabasco) the Buffalo sauce will be far too spicy by the time you use the right amount to get the consistency you want. Starting with a sauce like Frank's, which is what they use in Buffalo, allows you to then add cayenne until it's as spicy as you like.

Procedures

1. Prepare the wings:The wings are traditionally cut into three pieces. Using a heavy knife, cut through the joints in the wings to separate then into three pieces. A sharp knife should slide through the joint easily; there is no need to cut through any bone. It's easiest to see the joints with the underside of the wings facing up.The tips of the wing, which contain little to no meat, can be discarded or saved for the stock pot. Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.
2. 3
   The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired.
3. 4
   To Marinate or Flour? Depending on your method, the next step is to either toss the wings with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with the flour. The former method will infuse the wings with flavor, while the latter will create a crisp exterior that will eventually soak up lots of sauce. It's up to you.
4. 5
   Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
5. 6
   Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
6. 7
   When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.
7. 8
   Get a jug of blue cheese or make your own! Serve with celery sticks.

TACO PASTA BAKE

Ingredients:

• 1/2 - 3/4 of a bag of large noodle pasta like ziti
• approx. 1lb of ground beef
• 1 pkg/envelope of taco seasoning
• 1C water
• 1/2 pkg of cream cheese
• 1 1/2C shredded cheese (I used marble)

Directions:
1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes

Here's my original post with photos, let me know if you have any questions, and enjoy!

Step 1:
Boil pasta, don't over cook it as you will be baking it later. I like rigatoni and ziti for this recipe, but any big noodles will do.

Step 2:
While pasta is cooking, brown ground beef.

Step 3:
When ground beef is cooked through add taco seasoning mixed with 1C water and let simmer.

Step 4:
When ground beef is ready add approx. half a pkg of cream cheese and stir until melted and mixed in.

Step 5:
When pasta is ready drain and run cold water over it.

Step 6:
In a casserole dish add cooked pasta, stir in some shredded cheese, the ground beef mixture, top with more cheese, leave uncovered and bake at 350 for about 30 minutes.

Mango Cookies

3 cups of flour

1 cup of mango puree **

2/3 cup of sugar

1/2 cup of butter

1 egg

1 tsp baking soda

1 tsp baking powder

1 tsp of vanilla

1/8 tsp salt

1/4 tsp cloves

1/2 tsp cinnamon

1/2 tsp ginger

**My cookies weren’t too heavy on the mango flavor. I think next time, I’d either double up on the mango puree or I’d add chunks of mango to the cookies.

DIRECTIONS: Pre-heat your oven to 350. Mix all the ingredients together. Using a medium scoop, put about 1.5″ between the cookies (or a perfect 12 per sheet).

Before you put in the oven, gently press the cookie down with a flat bottom (I like to use the bottom of a drinking glass). When you press down, do it quickly and put sugar at the bottom so then when you press down on the cookie, the sugar stays on.

These are going to be thicker/fluffier cookies. If you prefer thinner ones, use only 1/2 tsp of baking powder.

This makes about 40 medium sized cookies.

Chicken Salad

Ingredients:

2 cups cooked shredded chicken, cold
1 cup chopped celery
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped

Directions:
1. Mix chicken, celery, lemon juice, salt and pepper.
2. Add mayonnaise, mix well.
3. Fold in chopped eggs, blending throughout.
4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.

Avocado Egg Salad

4 hard-boiled eggs

1 large avocado, cubed

2 tablespoons mayonnaise

1 teaspoon curry

Pinch of salt and pepper

Place ingredients on a bowl and mix. 

French Dip Cresents

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• optional: Horseradish Sauce
• optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)

French Dip Crescent Directions:

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!

Chocolate Chip Cheese Cake Cookies

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/8 teaspoon baking soda

10 tablespoons butter (1 stick plus 2 tablespoons)

1 cup sugar

1 egg

3 ounces cream cheese

1 teaspoon vanilla

12 ounces chocolate chips

Preheat oven to 375.
Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake 10 to 12 minutes or until golden brown around edges.
Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

Avocado Hummus

Ingredients:

1 can chickpeas, drained

2 avocados, sliced

Juice of 1 lemon

2-3 teaspoons minced garlic

1/4 cup water

Salt and pepper to taste

3 tablespoons olive oil

1 teaspoon paprika

Directions:

Place the first five ingredients in a food processor (chickpeas, avocados, lemon juice, garlic, and water). Pulse until blended. Taste and add salt and pepper to your liking, pulse to combine. Begin drizzling in the olive oil until the hummus gets to the right consistency, it should be nice and creamy. Blend until smooth and serve topped with paprika and garnish with a sprig of cilantro (optional) and a drizzle of avocado oil (optional). Serve with pita chips.

Peanut Butter, Banana and Honey Cookies

Ingredients:

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats
Peanut Butter Honey Glaze:
3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
3. Slowly add in flour mixture until just combined. Stir in the oats.
4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Avocado / Tomato /Mozzarella Salad

 

 

2 avocados (peeled, pitted, & cubed)

2 - 3 tomatoes (cubed)

1 ball fresh mozzarella cheese (cubed)

2 Tbsp extra virgin olive oil

2 tsp. basil (we used dried, but you could use fresh)

salt & pepper (to taste...)

 

Put the cubes of avocados, tomatoes,

and mozzarella in a bowl.

Drizzle with olive oil.

Add basil, salt & pepper.

Mix lightly.

Enjoy.

(Best to eat it right away at room tempature.)

Beef & Bean Chile Verde

Ingredients

• 1 pound 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed

Preparation

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Greek Yogurt Pancakes

Ingredients

• 3/4 cup (6 oz) of your favorite Greek yogurt
• 1 egg
• scant 1/2 cup flour
• 1 tsp baking soda

Directions

• Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
• In a separate bowl, mix together the flour and baking soda.
• Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
• Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
• Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!

For lower-calorie Greek yogurt pancakes, use nonfat yogurt and an egg white instead of the whole egg. Equally delicious and easy to prepare.

Cornbread Cake

1 c. sugar
1 c. butter
1 ½ c. flour
1 c. cornmeal
2 t. baking powder
2 t. salt
2 beaten eggs
1 ½ c. milk

Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

EASY Peach Cobbler

Ingredients:

2 cups butter

1 cup plain flour

2 tsp baking powder

3/4 cup  sugar

1 egg

2/3 cup milk

2 cups of fresh or frozen peaches

Method:

Preheat oven to 200 degrees c. Place butter in the bottom of your baking dish and pop into the oven whilst it heats, it should melt in about 5minutes.

 

Whilst your doing that - combine flour,egg, baking powder, sugar and milk in a jug.

 

Mix with a fork for a minute or so it will easily become a batter.

Place in the oven, it will smell amazing within 5 minutes...

 

Serve by itself, or with vanilla ice cream.

 

 

 

 

 

 

Ghee

Ingredients

• 1 pound butter

Directions

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Peach Cobbler

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt

• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

Preparation

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Peanut Butter Banana Bread

• 1 3/4 cups flour, sift before measuring
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup peanut butter, crunchy or smooth
• 2/3 cup granulated sugar
• 2 eggs, slightly beaten
• 1 cup mashed bananas

Preparation:

Sift together flour, baking powder, soda, and salt; set aside. Cream shortening and peanut butter, then beat in sugar and eggs. Alternately add dry ingredients and bananas, stirring with a wooden spoon. Pour batter into well-greased and floured loaf pan and bake at 350° for 1 hour.

Strawberry Cream Cheese Crescent Rolls

1 can crescent dough

1 cup roughly chopped strawberries

4 ounces whipped light cream cheese

1 tsp. vanilla extract

3 Tbsp. sugar

Powdered sugar for dusting

Pre–heat oven to 375 degrees

Combine cream cheese, strawberries, vanilla and sugar in a small bowl.

Roll out dough according to package directions.

Place a scoop of strawberry mixture on the larger end of the dough triangle. Carefully roll up starting with the larger side moving towards the point.

Bake for 12-15 minutes or until golden brown.

Let cool and dust with powdered sugar

Margarita Cake

1 pkg. white cake mix (plus water, eggs, oil)

1 tsp lime zest

1 cup boiling water

1 pkg. (3 oz.) Lime Flavored Gelatin

¼ cup cold water

¼ cup cold tequila

1 tub (8 oz.) Whipped Topping, thawed

1 pack instant yellow pudding

1 cup plain yogurt

Lemons and limes for decorating

Let's get baking ...

Prepare the cake batter as directed on package with the addition of lime zest. Bake as directed on for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with wooden skewer or fork across the entire top.

Add boiling water to gelatin mix in small bowl stirring until completely dissolved. Then, stir in tequila and cold water. Once mixed, pour over cake. Refrigerate for about two hours.

Next, make the frosting. In a medium bowl whisk together whipped topping, yellow pudding mix and plain yogurt.

Add icing to your cake. Decorate with slices of lemons and limes.

Cut, serve, and enjoy! Cheers!

Hagrid's Treats

Ingredients:

1 cup rolled oats 1/3 cup margarine 1 cup boiling water 3/4 cup cornmeal 2 teaspoons white sugar

2 teaspoons beef bouillon granules 1/2 cup milk 1 cup shredded Cheddar cheese 1 egg, beaten 3 cups whole wheat flour

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2.	Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3.	Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
4.	Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

Pumpkin Peanut butter Dog Treats

2 1/2 cups whole wheat flour

2 large eggs

2/3 cup pumpkin purée, canned or fresh

3 tbsps peanut butter

Preheat the oven to 350°F. Place all ingredients in the mixing bowl of a stand mixer

fitted with a paddle attachment. Mix on medium for about a minute or until the dough

looks like a bunch of little dough balls. If you pinch a piece and it crumbles, add a little

water. If it’s really sticky, it’s too wet and you’ll need to add a little flour. Gather the

dough together and form into a ball. Place on a lightly floured work surface and roll it out

to about 1/4-inch thickness. You can either use a cookie cutter to cut out cute shapes or

use a knife to cut squares or strips. I am pretty sure the dog doesn’t care, but I rather

prefer the cute shapes. I gather the scraps together and roll them out again and again

until I’ve used up the dough. Place the cookies on a baking sheet. They can be crowded

pretty close together since they don’t expand much. Bake 15-20 minutes for softer

treats or 30 minutes for hard treats (Kaweah likes crunchy treats, just like her person –

me). Let cool completely. Makes 100+ 1-inch heart-shaped dog treats

Avocado Pound Cake

3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

3 cups granulated sugar

1 cup plus 2 tablespoons ripe mashed avocados

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

Procedures

1. 
   Place a rack in the center and upper third of the oven and preheat to 350°F. Grease and flour two 9x5-inch loaf pans and set aside.
2. 
   In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
3. 
   In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
4. 
   Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
5. 
   With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
6. 
   Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
   Cake will last, well wrapped, at room temperature for up to 4 days.

Quinoa Pilaf

4-6 servings
1 tbs olive oil
4 oz sliced mushrooms
1 tsp salt
... 1/2 tsp pepper
1/2 cut finely chopped onions
1-1/2 cups quinoa
2 cups chicken stock

Put oil in cooker and press cook, heat 5 mins

Add veggies, salt and pepper. Cook 5 mins

Strain quinoa

Add quinoa and stock to cooker, stir

Cook 20 mins
 

To prepare a Chai Latte

Ingredients:

• 1/3- 1/2 cup of milk
• 1/2- 2/3 cup of Chai Latte Concentrate
• 1-3 teaspoons, to taste, of sweetener. I use a combination of agave nectar and raw sugar

Optional for serving:

• Whipped cream
• Cocoa powder
• Ground cinnamon

Chai Latte Concentrate

Ingredients:

• 12 Chai tea bags
• 4 cups cold, fresh water
• 1 1/2 cups milk

Place the tea bags, cold water and milk in a medium saucepan over high heat. Bring to a boil. When you reach the boil, drop the heat to medium and simmer for 15 minutes. After 15 minutes, remove the pan from the heat and squeeze the tea bags to extract as much flavor and liquid as possible. Discard tea bags and transfer the Chai Latte Concentrate to a heat-safe container. Allow to cool to room temperature, put a tight fitting lid on the container and store in the refrigerator for up to 12 days.

Margarita Cake

Ingredients

FOR CAKE - 1 stk butter (softened)  - 4 eggs - 1 white cake mix - 1 bx vanilla instant pudding (the smaller one) - 1 can(s) (10 oz) frozen margarita concentrate (completely thawed) - 2 tsp lime juice

- 1 Tbsp lime zest GLAZE - 1 Tbsp butter  - 2 Tbsp lime juice - 1 Tbsp lime zest - 1 1/2 c (about) powdered sugar

Directions

1. Pre Heat oven to 350° degrees & prepare Bundt style cake pan. ( I use bakers joy)
2. Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice & zest together.
3. Add cake mix & pudding mix until well blended.
4. Pour batter in pan & bake 45-55 minutes. Let cool 10-15 minutes & remove from pan.
5. While cake is cooling, in saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.
6. Drizzle Glaze over Cake while it's still warm.

Lemon Meringue Pie

Lemon Filling:

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell
• 1 recipe Meringue, recipe follows

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

• 4 egg whites
• 1 pinch cream of tartar
• 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie