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Wednesday, October 25, 2017

Cranberry Orange Bundt Cake

Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups sugar
4 large eggs
1 cup dried cranberries
Orange Glaze
2 cups powdered sugar
3 to 4 tablespoons orange juice

heat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, orange zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Fold in dried cranberries.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.

Saturday, October 7, 2017

Peppermint Patties

  • 1/4 cup softened butter
  • 1/3 cup light corn syrup
  • 1-2 tsp peppermint extract*
  • 3 cups powdered sugar
  • 2 cups dark dipping chocolate**
  • chocolate jimmies, if desired
  1. Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
  2. Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
  3. Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.
  4. Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.

Sunday, September 24, 2017

Brownie Frosting

1/3 Cup milk
1/3 Cup butter
1 1/4 Cup white sugar
1 tsp. Vanilla
1 Cup chocolate chips

Boil milk butter and sugar for 1 minute. Remove from heat, add vanilla and chocolate. Whisk, dump onto cooled brownies. Let rest for about 3 hours.

Sesame noodles

1/2 Cup soy sauce
4 Tbls. Sugar
6 tsp. Minced garlic
4 Tbls. Rice wine vinegar
5 Tbls. Sesame oil
4 Tbls. Sweet chili sauce
6-8 Tbls. Canola oil
2 lbs. cooked spaghetti

Dump all ingredients into a large bowl and whisk. Place hot drained spaghetti on top and fold.

Sunday, September 17, 2017

Quick Raspberry Linzer Bars

4 C. bisquick
1/2 C. sugar
6 oz. cream cheese softened
4 Tbls. soft butter
2/3 C. milk

FILLING
2-3 C. fresh raspberries
1/4 C. sugar
1 Tbls. corn starch

TOPPING
1 1/2-2 C. powdered sugar
2 Tbls. milk
1 tsp. vanilla

In a large owl, mix together the bisquixk, sugar, cream cheese, butter and milk. Mix in bowl using hands.  sprinkle with extra sugar as you flatten dough onto a silpat lined baking pan, leaving about 2 inches around the longer edges of the pan.

fold together the raspberries, sugar and corn starch and pour onto of dough, spreading down the center and, making sure to leave space on the long edges to roll.  You may want to boil these ingredients together for about 2 minutes and then let cool to thicken it.

Quickly fold the edges up over the preserves on both sides, and than sealing the small edges.  Bake at 425* for 20-25 minutes.  Let cool for 5 minutes.

Mix your topping ingredients together and drizzle ontop of the bars,  let sit for about 10 minutes, serve warm or cold.





Friday, June 30, 2017

Easy Cheddar Broccoli Soup

1 onion finely diced
5 Tbls. Butter
2 cups carrots, finely diced ( I actually put mine in my bullet with a cup of water and blend for 15 seconds)
26 oz. bag frozen broccoli
1 pint whipping cream
3 cups shredded cheddar cheese
2 cups milk
4 boullion cubes

1 cup water
1/3 cup flour
1 tsp.  Salt
1/2 tsp. Pepper

 In a microwave safe bowl place the broccoli with about 1 cup water and cook for 10 minutes.Place butter in a medium stock pot. Add shredded carrots and onion and cook until soft. Place about 1/3 of the broccoli into a bullet with 1 cup water and blend and  finely chop the remainder of the broccoli and place in pot. Add cream and milk and bullion cubes. In a separate bowl add the 1 cup water and flour and pour into the soup to thicken. Place cheese last and cook til melted, add salt-and-pepper to taste.  serve. we like to serve ours in bread bowls.

Thursday, June 29, 2017

Honey Chicken & Broccoli

  • 4 medium boneless skinless chicken breasts, chopped into 1½ inch pieces
  • 4 tablespoons corn starch
  • 2 cups broccoli florets, steamed or boiled til just tender
sauce
  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons cold water + 2 tablespoons corn starch
  • sesame seeds, for topping

  1. Combine chicken and 4 tablespoons corn starch in a large resealable bag and shake to coat.
  2. Whisk together honey, ketchup, sugar, brown sugar, vinegar, soy sauce, and garlic powder and set aside.
  3. Drizzle a pan with oil and add chicken. Saute over medium heat for 5-6 minutes until browned. Add broccoli and pour sauce over the top. Continue to stir over medium heat for 4-5 minutes longer until chicken is cooked through.
  4. In a small bowl whisk together cold water and corn starch. Add to pan and stir until sauce thickens. Sprinkle with sesame seeds and serve over rice. 

Saturday, April 15, 2017

Salmon penne

1cup cream cheese, softenened
2 tbls dill weed
1 1/2 lb. penne
4 green onions, thinly sliced
1 lemon, zest and juice
1 tablespoon Dijon mustard
1 jar salmon, or more, cut into ribbons
a sprinkle or two sea salt and freshly ground pepper

Procedure

Cook penne in lots of boiling salted water until al dentecooked through and tender but still retaining some texture and chew.
Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.
While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.
At the last second briefly stir in the smoked salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Thursday, March 9, 2017

JalapeƱo poppers dip

Recipe from: http://www.spendwithpennies.com/jalapeo-popper-dip/

  • 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
  • 1 8oz package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • ¾ cup shredded parmesan cheese
Topping
  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine, melted
  • ¼ cup shredded parmesan cheese
  • 1 tablespoon fresh parsley

  • Preheat oven to 375 degrees.
  • With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
  • Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
  • Spread into an 8x8 baking dish.
  • Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
  • Sprinkle the crumb topping over the cream cheese mixture.
  • Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
  • Thursday, January 12, 2017

    Broccoli Apple Salad



    • 4 cups fresh broccoli florets, (about 2 medium heads)
    • ½ cup shredded carrots
    • ¼ cup diced red onion
    • 2 large apples, finely chopped (I used gala apples)
    • ½ cup pecans, coarsely chopped
    • ½ cup dried cranberries

    Creamy dressing ingredients:
    • ½ cup lite mayonnaise
    • ½ cup low fat greek yogurt
    • 2 Tablespoons lemon juice
    • 1 Tablespoon sugar
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    Combine the dressing ingredients in a small bowl set aside, prepare and combine salad ingredients and put in bowl, toss with dressing and keep refrigerated.

    Wednesday, January 11, 2017

    Salmon with Parmesan herb Crust

    This oven baked salmon is a favorite of our families.

    2 salmon filets
    4 heaping tsp. of minced garlic
    3 tsp. parsley
    about 3/4 c. parmesan cheese
    1/2 cup butter, divided

    Preheat oven to 425*.  line a 9*13 pan with foil.  Place salmon deboned skin side down.  Slice butter into patties and place about 1/4 cup onto each filet.  Combine the garlic, parsley and parmesan.  Top with mixture.  Bake for about 20 minutes or til flaky.

    Classic Peanut Butter Cookies

    1 C. unsalted butter, softened
    1 C. creamy peanut butter
    1 C. sugar
    3/4 C. packed brown sugar
    2 large eggs
    2 tsp. vanilla
    3 C. + 2 Tbls flour
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    1/3 C. sugar for rolling

    Using a stand mixer combine butters and both sugars on medium until smooth.  Add in eggs and vanilla tip blended.  Scrape down sides and while off add remaining ingredients, mix on low tip combined.  Refrigerate dough 1 hour.  Preheat oven to 350*, using silpat mats, place balls 1 Tbls size balls of dough onto pans and flatten with a fork in a criss cross.  Bake for about 10 minutes, remove from oven and let cool on baking sheet for a minute, transfer to cooling racks,  The cookies will continue to set on the cooling racks.

    Cinnamon Cream Cheese Roll-Ups

    This is like a serious breakfast hack, we serve them for sunday brunch, or christmas.

    1 Loaf white bread CRUSTS REMOVED
    8 oz. cream cheese, softened
    3/4 C. Confections sugar
    1 C. Sugar
    1 1/2 Tbls cinnamon
    3/4 C. butter, Melted

    Flatten bread with a rolling pin.  Combine cream cheese and confectioners sugar. In another bowl combine sugar and cinnamon.  Spread about 1 Tbls. of cheese mixture onto rolled bread slices, and roll up bread jelly roll style.  Dip quickly into butter and than roll in cinnamon sugar.  Place onto ungreased cookie sheet and bak for 20 minutes at 350*.  Makes about 18 rolls up.  We sometimes put nutella inside instead of the cream cheese as well.

    Tuesday, January 10, 2017

    Lasagna Soup



    2 Tbsp extra virgin olive oil, divided
    1 lb lean ground beef
    1 large yellow onion, diced (2 cups)
    3 - 5 garlic cloves, to taste, minced
    4 cups low-sodium chicken broth
    1 (14.5 oz) can petite diced tomatoes
    1 (14.5 oz) can crushed tomatoes
    2 1/2 Tbsp tomato paste
    1 3/4 tsp dried basil
    3/4 tsp dried oregano
    1/2 tsp dried rosemary, crushed
    1/2 tsp fennel seeds, crushed
    1/2 tsp dried thyme
    1 tsp granulated sugar
    1 1/2 Tbsp chopped fresh parsley, plus more for garnish
    Salt and freshly ground black pepper, to taste
    8 lasagna noodles, broken into bite size pieces (6.5 oz)
    1 1/4 cups shredded mozzarella cheese (5 oz)
    1/2 cup finely shredded parmesan cheese (2 oz)
    8 oz ricotta cheese

    Directions

    Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.  Heat remaining 1 Tbsp olive oil in pot, add chopped onion and saute until it begins to soften. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

    Exact Recipe Source: Cooking Classyhttp://www.cookingclassy.com/2013/12/lasagna-soup/

    Friday, December 30, 2016

    Lemon rolls

    WARNING:  These ARE SO STINKING GOOD!  OHHHH My heavens be warned if you love lemon you will not be able to keep your fingers off these. I never said they were calorie free, infact I consider these rolls dessert rolls.

    Ingredients

    24 Rhodes™ Dinner Rolls, thawed but still cold
    Zest from 4 Whole Lemons (reserve lemons for glaze)
    1 Cup Sugar
    1/2 C. Butter, melted

    Citrus Glaze:

    2 C. Powdered Sugar
    2 Tbls. melted butter
    4 Lemons Juiced
    Instructions
    Mix lemon zest with sugar. Cut rolls in half  (yes they will seem small but will fluff up yummy and perfect sized) and place in a sprayed  1/2 sheet pan with 8 rows of 6.   Drizzle melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Combine glaze ingredients and mix well. Drizzle over pull-aparts when slightly warm but not completely cool.
    This Recipe is from:  http://www.sixsistersstuff.com/2011/08/easy-lemon-pull-apart-rolls.html/amp

    Wednesday, November 23, 2016

    Turkey Brine

    This recipe comes from http://thepioneerwoman.com/cooking/my-favorite-turkey-brine/


    3 cups Apple Cider
    2 gallons Cold Water
    4 Tablespoons Fresh Rosemary Leaves
    5 cloves Garlic, Minced
    1-1/2 cup Kosher Salt
    2 cups Brown Sugar
    3 Tablespoons Peppercorns
    5 whole Bay Leaves
     Peel Of Three Large 
    1. Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 
    2. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. 

      When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 

      Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

    Monday, September 19, 2016

    Canning Applesauce

    this isn't really a recipe, but more of a reminder of how we can our 70 pints of applesauce every year.

    PREPARATION
    Wash Apples and quarter them. Place apples into a  large stock pot, about 3/4 full. Boil for 15 minutes. Run cooked apples in grinder. Once it has been turned into applesauce add 2-2 1/2 cup sugar and 2 Tbls cinnamon. Stir. Fill washed jars with sauce.

    CANNING

    Bring water level in canner up most of the way on jars. Place on burner for about 13 minutes on med high. Once rattelingis heard turn down heat slightly and cook 10 minutes. Remove from heat and let sit for 12 minutes to bring temp down. Remove lid and jars carefully, repeat.

    Saturday, July 16, 2016

    Cherry delight

    2 c. Ground Grahm crackers
    1/3 c. Sugar
    1/2 c. Melted butter
    2 Tbls. Honey

    2 -8oz. Cream cheese, softened
    2 c. Powdered sugar
    1 c. Chopped peanuts

    16. Oz. Cool whip
    2 cans cherry pie filling

    ●Preheat oven to 375°. Mix crackers, sugar, butter, and honey and press into a 9*13 pan. Bake for 8 minutes. Let cool.
    ●Mix cream cheese, powdered sugar and nuts til fluffy 3-5 minutes. Spread over cooled crust. Cover with cool whip than spread on cherries. Refrigerate.

    Tuesday, July 5, 2016

    Angel Bisquits

    My husband and I tried perfecting biscuits for YEARS!  We finally have the perfect recipe, these are light and fluffy and we NEVER had any problems with them being dry or coming out wrong...I think they are the perfect biscuit.  We love using these for Bisquits and Gravy for sunday morning breakfasts.

    INGREDIENTS

    5 tsp. Yeast
    4 Tbls. Warm Water
    5 1/2 cups flour
    4 Tbls. Sugar
    1 tsp. Salt
    6 tsp. Baking powder
    2/3 c. Shortening, chilled
    2 cups Buttermilk

    Preheat the oven to 400 degrees and line 2 cookie sheets with parchment paper. Spray the parchment paper with non stick cooking spray.

    In a small bowl activate the yeast with the water, set aside. In a large bowl, mix all the dry ingredients and the shortening until it resembles  course crumbs. Add the buttermilk and activated yeast just until mixed. Poor onto a flower surface and roll out to 1/2 inch thickness, cut into circles. Place on the parchment paper and bake for 13 minutes.
    Makes 24 bisquits

    Thursday, June 16, 2016

    Broccoli Salad

    2 heads Of broccoli
    1 lb. Bacon crumbled
    2 C. Shredded chedder cheese
    1 1/2 C. Mayonnaise
    1/2 C sugar
    2 Tbls. Vinegar

    Cook bacon crumble, chop broccoli and combine with cheese into bowl. Make deessing and toss the salad til coated. Keep rrefeigerated.

    Wednesday, June 15, 2016

    Creamy Ground Beef Enchiladas

    2 Pounds ground beef
    1/2 tsp. salt
    1 7-oz. can green chilies
    1 package (1.2 oz) taco seasoning
    2 cans cream of chicken soup
    16 oz. sour cream
    3 cups cheddar or Mexican blend cheese
    16 small flour tortillas
    1 C. salsa

    Preheat oven to 375*.  In skillet brown beef, drain off oils.  Add half the can of green chillies, salt and taco season, cook til all meat is coated.  Meanwhile combine soup, sour cream and remaining chilies.  Lay out tortillas and add equal amounts of meat onto each tortilla, and a handful of cheese per tortilla.  Place half the cream sauce into the bottom of a 9*13 pan.  Fold and place seam side down into the pan the enchiladas.  Top with remaining sauce and than layer with cheese.  Bake for 25 minutes til cheese is melted. Remove from oven and spread the salsa ontop.

    Creamy Coleslaw

    From Better Homes and Garden Cookbook

    1 head Green or Red cabbage, sliced
    1/2 Pound baby Carrots
    1 C. mayonnaise
    2 Tbls. vinegar
    4-5 Tbls. sugar
    1 tsp. celery salt
    1/2 tsp. salt

    Slice cabbage place in large bowl.  In ninja shred carrots and add to cabbage.  Place remaining ingredients in the bowl and stir til combined.  Refrigerate.  Best if chilled for 2-24 hours.

    Salmon Patties with honey mustard

    Being from Alaska we do a lot of fishing in the summertime...We feel like were spoiled being able to pull Salmon out of the river for FREE.  because we are able to catch so many of those beauties we do a lot of canning.  On those nights when I've forgotten to pull out meat and it's 4:30pm and I realize I have nothing planned for dinner, I revert to making salmon patties quite often, my kids devour them, and they are fast!

    2 pints drained salmon (we can our own)
    2 eggs
    1/2 C milk
    1/2 c. chopped onion
    2 tsp. dillweed
    1/2 tsp. pepper
    1/2 tsp. salt
    1/2-1 C. Italian bread crumbs

    Honey Mustard Sauce
    1/4 C. Honey
    1 Tbls. mustard

    Dill Mayo
    1/2 C. Mayo
    1 Tbls Dill

    In a medium bowl combine all ingredients with hands.  Shape into 14 patties.  In a skillet heat 1/2 inch of oil til hot, place patties and cook on medium heat for 3 minutes each side.  Serve with honey mustard.

    Eclairs

    2 C. water
    1 C. butter
    1/4 tsp. salt
    2 C. flour
    8 eggs
    2 large packages of vanilla pudding prepared.

    Glaze (may be halved)
    8 oz. chocolate chips
    6 Tbls. butter
    3 C. powdered sugar
    6 Tbls. hot water

    Preheat oven to 400*.  In a medium saucepan combine water, butter, and salt.  Bring to boiling.  Add flour all at once, stirring vigorously, cook and stir for 2 minutes.  Remove from heat and cool for 10 minutes.  Add eggs, 1 at a time, beating with a wooden spoon after each one.  Place mixture in piping bag and cut the tip of bag with a 3/4 inch opening.  Pipe 24-30  strips onto sprayed cookie sheet.  Bake for 35 minutes.  Transfer to cooling rack to cool.  With a piping bag and large open tip, pipe in pudding.  Dip filled Eclairs into glaze and let cool.

    Make glaze by melting chocolate and butter in microwave safe bowl til melted.  stir til smooth.  Beat in powdered sugar and hot water until smooth.

    Perfectly Easy Crepe's

    Crepes can seem like a daunting task, but when I make them my kids think it's their birthday or that I might be recognizing them as kings and queens for the day.  Although they seem fancy, this variety is super fast due to the fact that I use my nutri bullet to blend the ingredients, takes like 10 seconds, seriously, than I just pour from the cup I  blended it in, no mess and hardly and clean up.  Makes it so we can enjoy them all that more often!

    2 eggs
    1 C. Flour
    3/4 C. Milk
    1/2 C. water
    3 Tbls. melted butter
    2 Tbls Sugar
    1 tsp. vanilla

    In large nutri-bullet cup place all ingredients and blend for 15 seconds.  Heat skillet over medium high heat (I do 2 notches above medium).  Spray skillet in between each Crepe'.  Ladle a scoop of mix into skillet turning pan to coat the bottom.  let cook for 1 minute, with spatula turn crepe over and cook for 30 second more.  slide onto plate.

    We like to use a small amount of nutella with bananas or strawberries.  Whipped cream and fruit, or just a sprinkling of cinnamon sugar.

    French Toast

    Better Homes and Gardens Must have Recipe

    4 eggs
    1 C. milk
    1 Tbls. sugar
    2 tsp. vanilla
    1 tsp. cinnamon
    9 pieces of bread

    combine eggs, milk, sugar, vanilla, and cinnamon with whisk.  Heat a skillet and spray with cooking spray.  quickly dip bread into mix and place on skillet.  Cook for 2-3 minutes on each side til done.

    Coconut Raspberry Bread

    Recipe comes from www.twopeasandtheirpod.com.  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

    For the Bread:
    3 Cups flour
    1 tsp. salt
    2 tsp. baking powder
    2 C. sugar
    1 1/2 C. coconut milk
    1 C. melted coconut oil
    4 eggs
    2 tsp. vanilla
    2 tsp. coconut extract
    1 C. sweetened flake coconut
    2 C. fresh raspberries

    For the Glaze:
    2 C. powdered Sugar
    3 Tbls. coconut milk (more or less for desired consistency)
    1 tsp. coconut extract

    Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.  

    Chocolate Sour Cream Frosting

    1 12-ounce package chocolate chips
    1/2 C. butter
    1 8-ounce carton Sour Cream
    4 1/2 C. Powdered Sugar

    In microwave safe bowl melt chocolate chips and butter.  Cool for a few minutes.  Add in sour cream.  Add powdered sugar beating til smooth.  Store in refrigerator.

    (I have always loved this recipe for the frosting on my birthday cakes, yum!

    Banana Bread

    This is one of my kids favorite after school snacks,  This recipe comes out of The Better Homes and Gardens cookbook.

    5 Ripe bananas
    1 C. sugar
    2 eggs
    1/2 C. oil
    2 C. Flour
    1 1/2 tsp. baking powder
    1/2atsp. baking soda
    1 tsp. cinnamon, heaping
    1/4 tsp. nutmeg
    2 handfuls chocolate chips

    Spray with cooking spay the insides of 4 mini loaf pans.  Prehead oven to 350*.  In Kitchen Aid place peeled bananas and mash, add sugar, eggs and oil til combined.  Add remaining ingredients and blend til mixed.  Separate batter into pans and bake for 35 minutes.  If using extra small mini loaf pans (this recipe makes 9) bake for only 27 minutes.  Cool on wire rack.

    Tuesday, February 9, 2016

    Brownies

    I got this recipe from my neighbor Karen Ellis, i look forward to trying it. She says they are the best ever!
    1 ½ times this recipe for a large cookie sheet.

    1 cup butter, melted
    4 eggs
    1 ½ tsp vanilla
    1/2 cup cocoa
    3 cups sugar
    2 cups flour
    1 tsp baking powder
    1/2 tsp salt
    5-6 candy bars, chopped in fairly large pieces

    Beat together sugar and butter.  Add eggs and vanilla.  Beat well.  Add cocoa, flour, baking powder and salt.  Mix well.

    Stir in chopped up candy bars.

    Spread in greased 9 x 13 pan.  

    Bake at 350 for 20 minutes.

    If you 1 ½ times the recipe, bake at 340 for 30-40 minutes.