Blondie Brownies

3/4 cup butter
3 cups brown sugar
3 eggs
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla extract

Preheat oven to 350.  Spray 9x13 glass pan with non-stick spray.  Cream together softened butter, sugar, vanilla and eggs.  Add remaining ingredients and combine. Bake for 40-50 minutes and remove from oven. 

Pad Thai

 

PAD THAI INGREDIENTS:

• 10 ounces thin rice noodles
• 3 tablespoons oil, divided
• 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
• 1 cup fresh bean sprouts
• 1/2 cup shredded carrots
• 4 cloves garlic, minced
• 3 eggs, whisked
• 3 green onions, sliced into 1-inch pieces
• toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges

SAUCE INGREDIENTS:

• 1/3 cup packed brown sugar
• 1/4 cup fish sauce
• 2 tablespoons tamarind concentrate (please see note below)
• 2 tablespoons soy sauce
• juice of 1 fresh lime
• 1/4 teaspoon crushed red pepper flakes (or more/less to taste

1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside until ready to use.
2. Cook the noodles. Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss briefly with one tablespoon oil to prevent the noodles from sticking.
3. Cook the chicken (or see other protein options below). Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
4. Cook the veggies. Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally.
5. Cook the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side.  Cook the eggs until scrambled, stirring often.
6. Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce.  Remove pan from heat.
7. Serve. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!

Oatmeal Cream Pies (Copy Cat recipe)

 

For the Cookies

• 1 cup unsalted butter
• 1 cup shortening
• 1 1/2 cup packed brown sugar
• 1 cup granulated sugar
• 2 Tablespoon molasses
• 2 teaspoon vanilla extract
• 4 large eggs
• 3 cups all purpose flour
• 2 teaspoon salt
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 3  cup quick oats (place in blender to make quick oats)

For the Filling

• 2 Tablespoon hot water + 1 teaspoon salt (dissolve)
• 1 - 14 ounce jar marshmallow cream
• 1 cup shortening
• 3 cups powdered sugar
• 2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.
2. Beat butter, shortening, and both sugars until creamy.
3. Add molasses, vanilla, and eggs and beat again.
4. Stir together flour, salt, baking soda, and cinnamon. Slowly add the dry ingredients to butter mixture until combined.
5. Stir in oats and drop by teaspoon on baking sheets. Bake for 10-12 minutes or until edges are lightly brown. 
6. Let cool for a few minutes on the pan, then remove to a wire rack to cool completely.
7. Dissolve the salt in the hot water and set aside. 
8. Beat the marshmallow cream, shortening, and vanilla until fluffy. 
9. Slowly beat in the powdered sugar until combined. Add the salt water and mix well.
10. Spread filling over half the cookies and add the other top cookie. Yields 48 cookies.

Panang Curry (sweet & spicy)

1-2 medium onions sliced
2 Bell peppers, cubed
5-6 tsp. minced garlic
4 Tbls. grated fresh ginger
2 Tbls. Panang Curry paste

3 Tbls. Creamy peanut butter
4 chicken breast, cubed
2 cans coconut milk
1/2 cup brown sugar
2 Tbls lime juice
zest of 1 lime
1 cup fresh basil leaves, chopped
1 Tbls. oyster  sauce

Heat 2 Tbls olive oil in a stock pot. Sauté' onions, peppers, garlic and ginger, about 5 minutes.  Add the curry and peanut butter, sauté' til melted.  Add remaining ingredients, and sauté for about 15 minutes, or til chicken is cooked. Serve over Jasmine rice.

Lemon Velvet Cake + Lemon Cream Cheese Frosting

 Cake
1½ cups all purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
1/2 teaspoon white distilled vinegar
1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
4-6 drops yellow food coloring

Lemon Cream Cheese Frosting
2 (8 oz) cream cheese room temperature
8 tablespoons unsalted butter room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure lemon extract
1 ½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar sifted
1-2 teaspoons lemon juice (if needed)
4-5 drops yellow food coloring

Instructions
Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside.
In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
In a large bowl mix together sugar ,oil and shortening.
Mix in eggs one at a time.
Mix in vanilla extract, lemon extract and lemon zest.
Combine dry ingredients into wet ingredients, alternating with the buttermilk.
Mix together the distilled vinegar and lemon water and mix into the batter.
Mix in the food coloring until your desired shade of yellow is reached.
Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles.
Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. 
When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools. Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely.

Lemon Cream Cheese Frosting
In a large bowl, mix together cream cheese and butter.
Mix in vanilla extract, lemon extract, and lemon zest.
Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
Stir in food coloring if using.
Place frosting in the fridge to allow it to firm up a bit before frosting.
Stir the frosting until it's creamy and spreadable and frost the cakes.
Garnish with additional lemon zest if desired.

Vanilla bowl cake

 

¼ cup plus 1 ½ tsp. all-purpose flour
2 Tbsp sugar
¼ tsp. baking powder
dash of salt
2 Tbsp unsalted butter
3 Tbsp milk
½ ts.p vanilla extract
1 tsp candy sprinkles

Nutella frosting:
1/2 cup powdered sugar
2 Tbls. Nutella
1 tsp. Milk

Mix ingredients for cake in a medium bowl, bake in microwave for 70 seconds. Flip over onto plate, cool slightly and than frost.

Creamy Coleslaw

1 small head of green cabbage
1 pound baby carrots, 
1 cup mayonnaise 
2 Tbls. Red wine vinegar
2 Tbls. Sugar
1 tsp salt
1 tsp. Celery salt
1 tsp. Coarse black pepper

Slice cabbage into quarters and remove core, thinly slice. Quickly chop carrots in ninja, add to cabbage. Combine sauce and using tongs combine with veggies. Can be ten immediately, but is excellent the next day.

Korean Beef and Rice

 2 lbs. ground beef
6 cloves minced garlic
2 Tbls. sesame oil
1 Cup brown sugar
1/2 Cup soy sauce
1/2 tsp ground ginger
salt and pepper
1 tsp. crushed red peppers
cooked rice
1 bunch green onions

Heat a skillet and brown beef with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend flavors.  Serve over cooked rice and top with green onions.

Instant Pot Chicken Tikka Masala

 2 Tbls. butter
1 small onion, chopped
1/2 yellow bell pepper, chopped
3 tsp. minced garlic
1 tsp. grated fresh ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. garam masala
1 tsp. tumeric
1/4 tsp cayenne pepper
1 1/2 tsp. salt
1 can diced tomatoes
1/2 Cut full fat coconut milk
2 lbs. boneless skinless chicken breasts

Set the instant pot to saute'.  Add butter, onion, and yellow pepper, cook 4 minutes.  Add garlic, ginger, spices, salt and cook about 1-2 minutes more.  Add tomatoes, and coconut milk, stir.  Place chicken on top of mixture, close the lid and set to poultry or manual for 15 minutes.   when cycle is complete, remove chicken and shred, using a n immersion hand blender, puree the sauce, add the chicken back to the sauce and adjust seasoning to taste.  

Rice Pilaf

 2 C. onion, chopped
2 C. celery, chopped
1/2 C. butter melted
2 C. minute rice
2 Pkg. Lipton chicken noodle soup ix
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt
4 C. water
2 lbs. hamburger, browned

Saute' onions and celery in melted butter.  Cook over low heat until soft, about 15 minutes. Add rice, soup mix, spices and water.  Stir.  Cook until water i gone, add browned meat and serve 

Oven baked Chicken Parmesan

 4 Tbls, olive oil
4 Chicken Breasts, about 2 pounds total
2 eggs
2 Cups, panko bread crumbs
1 Cup parmesan cheese fresh grated
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 Cps marinara Sauce
3 Cups shredded mozzarella
4 Tbls. minced parsley

Line baking sheet with foil, brush with olive oil.  Preheat oven to 400*.  Cut the chicken in half and pound to even thickness (8 pieces of chicken total).  Pat the top of the breasts with a paper towel to dry.  Season with salt and pepper.  In a shallow dish, mix together panko, parmesan, salt, pepper, garlic, oregano.  In another dish whisk eggs.  Dip chicken into eggs, than bread crumbs, place in pan.  repeat.  Place pan in oven on the second from top rack.  Bake for 15 minutes or until cooked through.  Flip Chicken, pour 1/4 cup of marinara over each piece, than top with  cheese.  Place back in oven for 4 minutes.  

Japanese Sweet & Sour Chicken

Chicken
Corn Starch
Egg
SAUCE
3/4 c. sugar
1/2 C. vinegar
1/4 C. chicken stock
4 Tbls. ketchup
1 Tbls. Soy Sauce

cut chicken breast into chunks, dip in corn starch, and than the egg.  Fry in oil until golden brown.  In separate pan mix the sauce ingredients, 

Mexican Lasagna

 1 lb. hamburger
chopped olives
1 small chopped onion
1/2 tsp. garlic salt
1 (8oz.) cans tomato sauce or enchilada sauce
2 cups. shredded Monterey jack cheese
1 c. cottage cheese
1 can chopped green chilies
1 package Doritos (7 oz.)
1 C. sour cream

Cook beef and onion, drain.  Add garlic, salt and tomato sauce.  In another bowl, mix sour cream, cottage cheese and chilies.  Crush chips slightly.  Put 1/2 chip mixture in a buttered casserole dish.  Add 1/2 meat, 1/2 sour cream mix and 1/2 cheese.   Repeat.  Garnish with remaining chips.  Bake 350* for 1/2 hour.

Easy Chicken Shawarma

 2 lemons, juiced
1/2 cup plus 2 Tbls. olive oil, divided
6 tsps. minced garlic
1 tsp. salt
2 tsp pepper
2 tsp. cumin
2 tsp. paprika
1/2 tsp. tumeric
1/8 tsp. cinnamon
red pepper flakes to taste
2 pounds boneless , skinless chicken thighs
1 large red onion, peeled and quartered

1/4 green cabbage, cut into large slices
2 Tbls. chopped fresh parsley

You can prepackage the seasonings in a bag ahead of time.  In a large bowl, whisk together the lemon juice, 1/2 cup olive oil,  garlic and seasonings.  Add the chicken and toss to make sure its coated well.  over the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight.  

Preheat the oven to 425*Prepare a rimmed baking sheet by lining it with foil and grease pan with 1 Tbls. oil  Toss the quartered onion & cabbage into your marinated chicken mixture to coat it in the marinade and then place the chicken pieces and veggies onto to the pan.  Make sure everything is spread out so it will roast nicely instead of steaming.  Roast until the chicken is crisp at the edges and cooked, 30-40 minutes.   Allow the chicken to rest for 5 minutes after removing it from the oven before slicing it into thin slices.

Heat the last Tbls. of oil in a large skillet over high heat.  When the oil is shimmering, add the chicken slices and saute them, them them sit for about 20-30 seconds at a time to get color and then flip until they're nicely colored and curling up.  Pour the chicken out onto a platter and add the onions back in.  Top with parsley.  Serve over ice or in a pita loaded with hummus, tahini, tomatoes, parsley, and picked radishes.

Maple Mustard Glazed Chicken

 4 tsp. olive oil
6-8 chicken breasts
1 tsp. black pepper
1 tsp. salt
1/2 cup maple syrup

1/2 cup chicken broth
4 tsp. fresh thyme
4 medium garlic gloves
2 Tbls apple cider vinegar
2 Tbls. Dijon mustard

Preheat oven to 400*.  Heat oven proof skillet over medium high, add oil.  Sprinkle chicken with salt and pepper and add to pan, saute 2 minutes on each side.  Remove chicken from pan.  Add broth, syrup, thyme, garlic to pan.  Bring to a boil.  Cook 2 minutes stirring frequently.  Add vinegar and mustard, cook 1 more minute.  Return chicken to pan, and spoon mustard mixture over chicken. Bake for 10 minutes or til done.  Remove chicken from pan, let stand 5 minutes.  Place pan over medium heat, cook mustard mixture 2 minutes or until liquid is syrupy, serve with chicken.

Chocolate Muffins

 4 eggs

2 Cups buttermilk

4 tsp. Vanilla

2 sticks butter slightly melted

3 1/2 cups flour

1 1/3 dark cocoa

2 1/2 brown sugar

2 tsp. Baking powder

2 tsp. Baking soda

1 tsp. Salt

2 Cups chocolate chips 

Bake at 350• for 15 minutes

Almond Joys

14 ounce can sweetened condensed milk

14 ounce bag sweetened flakes coconut

4 1/2 cup powdered sugar

42 whole almonds

4 cups chocolate, melted

In medium bowl combine milk, coconut and sugar, with clean hands shape 1 Tbls. Of mixture into ovals, and place on cookie sheet lined with parchment paper (should make about 42). Place in freezer for 1/2 hour. 

Melt chocolate 30 seconds at a time in microwave safe bowl, using a fork dip coconut patties, drip off excess chocolate and place on parchment paper. Freeze for 10 minutes. 

Beef Stroganoff - Dianna Whitmer

1 1/2 lbs. stew meat or hamburger
3 Tbsp. oil
1 1/2 C. thinly sliced onion
1 1/2 tsp salt
1 tsp. dry mustard
1 C. water
1 glove minced garlic
4 oz. can mushrooms
1 t. Worcestershire sauce
2 Tbls. flour
1/4 tsp. pepper
1 tsp. beef boullion
1/2 pint sour cream

Cut meat into small pieces, brown in oil.  add onion, garlic, and cook until onion is clear.  Add mushrooms and cook lightly.  Stir in flour, salt, mustard, pepper.  add bullion, water and worcestershire sauce.  stir to blend.  Cover and cook slowly until meat is tender.  Stir in sour cream.  Serve over hot noodles or rice.  

Sugar Monster Cookies

1 C. shortening

1 1/2 cup sugar

1 cup plain yogurt

2 eggs

5 1/2 cups flour

3 tsp baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

Mix all except flour and than Stir in flour.   Drop dough by large tablespoon onto cookie sheet lined with silpat.  Oil botttom of a galss, dip in sugar, and flatten cookies.  Bake 10-12 minutes or until lightly browned.  Cool.  Mkes 48 larger cookies.

Chicken Casserole

4 Cups cooked cubed chicken
1 Box wild rice cooked
2 Cans sliced water chestnuts
1 can cream of celery soup
1 can cream of chicken soup
1/2 cup mayonaisse
1 medium onion chopped
3 stalks celery chopped
1 cup grated cheddar cheese

combine all ingredients, except cheese.  Put in a sprayed 9*13 pan, layer cheese ontop, bake 30-40 minutes in 350* oven.  

Parker House Rolls

1 1/2 C. Hot water
2 Tbls. Yeast
1/2 C. sugar
1/2 C. oil
2 tsp. salt
2 eggs
4 1/2 C. flour

Mix water, yeast, sugar, and salt until all is dissolved. Stir in oil, eggs and 1/2 the flour.  Stir in remaining ingredients, and mix well. scrape bowl, cover with a towel and let rise.  Punch dough down, scrape sides of bowls, cover and let rise until double again.  Roll out 1/2 inch thick on floured surface, cut into circles using glass, fold circles in half and pinch together to seal, place in creased pan, let rise 30 minutes.  Bake at 350* for 15 minutes.

Wandas Chocolate Chip Cookies

8 1/2 ounces cake flour

8 1/2 ounces bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp course salt

2 1/2 sticks unsalted butter

10 ounces light brown sugar

8 ounces white sugar

2 large eggs

2 tsps. Natural Vanilla extract

20 ounces 60% chocolate chips

Sea salt

*Sift flour, baking soda, baking powder, and salt into a bowl. 

* Using a mixer, cream the butter and sugar together for five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and milk until just combined. Drop chocolate pieces in and incorporate them with out breaking them. Press plastic wrap against Joe and refrigerate for 24 hours. Dough may Be refrigerated for up to 72 hours

* When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper or nonstick mat, set aside.

* Scoop 2 1/2 ounce rounds of dough onto baking sheet. (Making sure to turn horizontally any chocolate pieces that are poking out it will make for a more attractive cookie)

* sprinkle lightly with sea salt and bake until golden brown but still soft about 18 minutes. Transfer sheet to a wire rack for 10 minutes then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. 

Chocolate Glaze

4 ounces semi sweet chocolate

3 Tbls. Butter

1 1/2 C. Powdered sugar

3-5 Tbls. Hot water

Melt butter and chocolate in microwave for 45 seconds. Be in powdered sugar and hot water until smooth and of drizzling consistency.

Flaky Pie Crust

2 cups flour
2 tsp. Sugar ( for sweet pie)
2 sticks salted butter
1/2 cup sour cream

Whisk together dry ingredients. Cut in butter til course crumb texture. Stir in sour cream and knead with hands into a round disk. Wrap in steam wrap and refrigerate 1/2Hour to 1 hour.

Ugly Duckling Cake

1 yellow cake mix
16 oz canned fruit
2 1/2 c sweetened coconut
2 eggs
1/2 c. Butter
1/2 c. Sugar
1/2 c. Canned evaporated milk

Preheat oven to 325*, spray a 9*13 pan. With electric mixer add cake mix, fruit with syrup, 1 cup coconut and eggs. Mix for 2 minutes. Pour into pan sprinkle with brown sugar bake for 45 minutes. While cake is cooking make frosting. Heat bitter, sugar and milk on medium/low stirring occasionally. Once it boils, boil 2 minutes, remove add coconut, and pour over hot cake when removed from oven.

Three Bean Salad

1 can garbanzo beans
1 can kidney beans
1 can green beans
1 can sweet corn
1/2 red bell pepper
1/2 cup chopped red onion

1/4 cup red wine vinegar
4-5 Tbls.  sugar
1/2 teaspoon celery salt
2 tablespoons canola oil
2 tsp. Minced garlic
*Rinse and drain the vegetables add to bowl.
*Combine vinegar sugar celery salt oil and garlic.
*Pour over vegetables and chill the salad

Potato Salad

6 to 8 medium potatoes 1 1/4 cup mayonnaise
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
4 to 5 stocks celery
1/3 cup chopped onion
1/2 cup chopped dill pickles
6 to 8 boiled eggs
*boil potatoes til cooked but firm. Drain add to bowl the cut celery onion and pickles. add potatoes and diced  eggs. Mix in remaining ingredients, cover and chill.

Dads Donuts

2 Tbls. yeast
1/3 cup water warmed
1 1/2 cup milk
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening (or butter)
5 cups flour
oil for frying

CHOCOLATE GLAZE
4 ounces semi-sweet chocolate
3 tablespoons butter
1 1/2 cups powdered sugar
3 tablespoons hot water
*Melt chocolate and butter in microwave. Add powdered sugar and hot water. Blend till smooth

VANILLA GLAZE
1/2 cup butter melted
2 cups powdered sugar
2 teaspoons vanilla
5 to 7 tablespoons evaporated milk

*Mix all ingredients and glaze donuts.

MAPLE GLAZE

1/4 C. butter

1/2 c. brown sugar

3 Tbls. milk

1 Tbls. corn syrup

2 tsp. maple extract

2 C. powdered sugar

*In a saucepan combine butter and brown sugar, whisk in milk and heat for about 5 minutes on medium heat.  Remove from heat and add in corn syrup and maple extract.  Add in powdered sugar, whisking until smooth.  

DIRECTIONS

*In a mixer combine warm water and yeast, let dissolve for five minutes.

*In microwave bowl, heat milk for two minutes remove and let cool.
*Add milk, sugar, salt, eggs, shortening and 2 cups flour to the bowl of yeast. Mix for two minutes at medium speed.
*Add the remaining 3 cups of flour and continue mixing dough. Scraping down the sides.
*Place dough in a large, greased bowl. Cover and let rise for 1 to 2 hours or till doubled.
*Roll out onto a floured surface about 1/4 inch thick. Cut into donuts and donut holes. Place on cookie sheet lined with silpat or parchment paper. Let stand about 15 minutes.
*Carefully drop donuts into hot oil a few at a time. Turn once for about three minutes or until golden brown, drain on paper towels.  Frost with desired glazes, cinnamon sugar or powdered sugar.

Chili Seasoning Mix Packets

1/4 cup chili powder
2 teaspoons salt
2 teaspoons onion powder
3 teaspoons cumin
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
1/4 cup brown sugar

*Mix together

Gooey Microwave Lava Cake

• 3 Tablespoons / Melted Butter
• 3 Tablespoons of Sugar
• 4 Tablespoons of  Flour
• 2 tablespoons of Unsweetened Cocoa
• Pinch of Salt
• 3 Tablespoons of Milk
• 1 Egg
• 1/2 a Teaspoon of Baking Soda
• Chunks of your favorite Chocolate or chocolate candies

1. Use a glass bowl for this recipe and it will serve two. 
2. Melt the butter in the mug about 20 seconds. . Using a fork, add the sugar, flour, baking soda, cocoa and salt. Stir through until it starts to combine.
   Spoon in the milk. Crack in an egg. .
   Stir well until l smooth.
3. Drop on the chocolate in and around the top of the batter and allow to drop naturally down.. Spoon  a Tbls of water over the uncooked cake..
4. Place in the microwave for 1 minute 20 seconds.
   Remove once cooked and the top of your lava cake should be slightly moist when you touch it with your finger.  Dig in!

German Pancakes

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)

INSTRUCTIONS:

1. Melt butter in bowl and place in pan
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar., pour the batter  into the baking dish.
4. Cook 25-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
5. Serve immediately with powdered sugar or syrup. 

Tornado Pineapple Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 20 oz can crushed pineapple, undrained

CREAM CHEESE FROSTING:

• 4 oz. Cream cheese
• 3 Tbls butter 
• 2 1/4 C powdered sugar
• 1 tsp. Vanilla
• 1 cup coconut shredded

Mix all cake ingredients in kitchensid. Pour into sprayed 9x13 inch pan and bake in 350• oven for 35  minutes or until center of the cake is done.

Blend frosting ingredients and spread when cake is cool. Keep covered. 

Chicken Chili Instant Pot

Pecan Parmesan Halibut

2 lbs. Halibut fillets
1/2 c. Mayonnaise
Parmesan
1/2 onion diced
1/2 c. Chopped pecans
6 Tbls. Butter
1tube ritz crackers

Preheat oven to 350°. Line a 9 x 13 pan with aluminum foil, and spray with Pam.Generously salt and pepper the fillets.  Apply the mayonnaise to the top of the fish, and generously sprinkle Parmesan over the top of that.  Sprinkle chopped onion and pecans next. In a bowl mix together the Ritz and butter and layer over the top. Bake for 30 minutes.

Jalapeño Rhubarb Jelly

• 
  
  
  
  
  
  
  
  
  
  
  
  20 jalapeños
  
  4 large stocks rhubarb
  

  3 C. apple cider vinegar

  1 tsp. salt

  12 C. sugar

  2 pouches Certo LIQUID fruit pectin

  gloves

  
  

  • Wearing gloves, de-seed the jalapeños, and finely chop them, finely chop the rhubarb next.  
  • Place the peppers in large pot with vinegar, salt, and sugar.
  • Let come to a boil, and than boil for 10 minutes, stirring often.
  • Add Pectin and let come to a hard boil for 1 minute.
  • Fill canning jars using a funnel.
  • Place in a water bath for 10 minutes, allow 24 hours to set.
    
    

Butter Chicken

4 Chicken Breasts (frozen, or thawed)
1 onion
5 tsp. garlic minced

1 stick butter
2 tsp. Adobo
1/2 tsp. cayenne
2 tsp. Curry powder
1 tsp. ginger
1 tsp. cumin
3/4  tsp. salt
1 can coconut milk (or evaporated + 1 cap of coconut extract)
1 15 oz. can tomato sauce
1 Tbls. Chicken bouillion (or 3 cubes chicken or beef)

Turn pressure cooker onto sauté mode.  Add butter, onions, garlic, sauté til 1/2 done.
Add Coconut milk, Tomato and Chicken bouillon.
Add remaining spices.
Place frozen or thawed chicken into pot, and cover with sauce, cook on Meat setting for 17 minutes.
When beeps, let sit for 10 minutes with a NPR if lid is not unlocked release the excess steam.
Keep pot on warm, and shred chicken (I use a ninja), place back into pot.
Serve over sticky or jasmine rice.

Pretzels with Cheese Sauce

Pretzels
3 C. warm water
2 Tbls. sugar
2 Tbls. salt
3 Tbls. yeast
9 C. flour
4 Tbls. oil

Water bath

8 cups water

2/3 cups baking soda

Egg Wash

1 large egg

1 Tbls water

sea salt for topping

Cheese Sauce

1 stick of butter

1/4 c. flour

2 cups milk

8 oz. shredded cheddar cheese

1/2 cup salsa Verde (optional)

salt and pepper to taste.

Mix in a large bowl the water, sugar, salt and yeast.  Let it activate about 10 minutes.  Add in the flour and oil, mix with hands about 5 minutes.  Let rest for 1 hour covered.  Dump dough out and cut into 15 slices, Roll into Tubes, and then shape like pretzels.  Meanwhile, in a stockpot, boil 2/3 C. baking soda and 8 c. of water.  Boil dough flipping, then remove and place on silpat.  Brush with egg wash and sea salt. Bake at 450* for 10-15 minutes.  

To make cheese sauce, melt butter in a pan, add flour to make a roux, add milk all at once, stirring until thickened, add cheese and melt.  Add salsa salt and pepper.
Serve Pretzels with cheese sauce.

Melanies Buttercream

1 lb 6 oz unsalted butter, softened
1 lb 11 1/2 oz. confectioners sugar
1/2 cup whole milk
3/4 tsp pure vanilla extract

• Allow the abutter to come to room temperature
• using a paddle attachment, mix the butter on low speed for one minute
• With the mixer running on low speed, begin adding the sugar
• Once 2/3 of the sugar is in add the milk and vanilla
• promptly add the remaining sugar
• stop mixing when the ingredients are roughly blended. The frosting may be very lumpy and broken looking at this stage.
• using a rubber spatula, transfer half of the frosting into a food processor fitted with a standard chopping blade, process the buttercream for 3 minutes, or until perfectly smooth
• scrape the sides of the bowl down and process for 30 sec. more.
• Store buttercream in a sealed container or a  bowl covered in plastic wrap. Best held at room temperature in a cool place. Can last for 10 days or more at room temp.

Chadwick’s Sugar Cookies

Chadwick's favorite SUGAR COOKIES

BEAT THIS TOGETHER:

1 1/2 cups butter
2 cups sugar
4 eggs
1 teaspoon vanilla

NOW ADD DRY INGREDIENTS AFTER SIFTING TOGETHER:

5 cups flour
2 teaspoons baking powder
2 teaspoons salt

Mix together and chill for one hour before rolling out to 1/8 inch thick.(actually I just roll them out immediately on a floured surface).  Bake at 400 degrees for 6-8 minutes and frost with this awesome frosting:  Makes about 4 dozen big cookies ;o)

FROSTING

3  cups powdered sugar
1/2 cup butter
5-6 tablespoons milk (if you want it to be totally awesome use cream ;o)
1 teaspoon vanilla

Coconut Jam Thumbprints

• 2/3 cup granulated sugar
• 1 cup butter, cold and cut
• 1/2 tsp coconut extract
• 1/4 tsp salt
• 2 cups plus 2 Tbls flour
• 1/2 cup raspberry or other proffered Jam

Glaze

• 1 cup powdered sugar
• 1 tsp coconut extract
• 3 tsp water

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in coconut extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 1 inch apart on silpat lined baking sheets. Make a small indentation with thumb or forefinger in each cookie add 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
4. Cool several minutes on baking sheet then transfer to a wire rack to cool.  Drizzle cookies with glaze when cool. Store cookies in an airtight container.
5. For the glaze:
6. Whisk all glaze ingredients together in a small mixing bowl, spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

Gingerbread cookies

• 2 1/4 cups all-purpose flour

1. • 2 teaspoons ground ginger
2. • 1 teaspoon baking soda
3. • 3/4 teaspoon ground cinnamon
4. • 1/2 teaspoon ground cloves
5. • 1/4 teaspoon salt
6. • 3/4 cup butter, softened
7. • 1 cup white sugar
8. • 1 egg
9. • 1 tablespoon water
10. • 1/4 cup molasses
11. • 4 tablespoons white sugar

Preheat oven to 350F.

1. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
3. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
6. Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
7. Bake for 10-12 minutes in the preheated oven.
8. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
9. Makes approximately 30 cookies. Store in an airtight container.

Gingerbread cake

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup hot water

1. Preheat oven to 350 degrees. Greased and flour (important!) one 9 inch square pan. 
2. Cream together the sugar and butter. Add egg, and beat well. Mix in the molasses. 
3. Whisk together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well. 
4. Pour batter into pan and bake for one hour, more or less. Start checking with a toothpick in the centre around 50 minutes. The top tends to darken quickly, so I always put a piece of foil tented over the top during baking. Allow to cool in pan and serve with whipped cream.

6 minute caramels

would be great for making caramel apples

Ingredients:

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Directions:

1. Combine all ingredients in heavy sauce pan.

2. Cook 6 minutes oven medium heat, stirring every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Cut, wrap in wax paper & store in an air tight container

Julies Christmas Brittle

15 grahm cracker
1 cup butter
1 cup brown sugar
12 ounces chocolate chips
optional : chopped nuts or peppermint sticks

melt butter in microwave. Stir in sugar. Microwave for three more minutes stirring halfway through. Line a cookie sheet with aluminum foil, spray. Line cookie sheet with graham crackers. Poor butter on top of graham crackers. Cook at 350° for 10 minutes, after 10 minutes remove from oven. Spread out chocolate chips and cook for one minute more.  Spread chocolate with knife and sprinkle with either nuts or candy canes. Freeze for 15 to 20 minutes and then break apart and enjoy your Christmas Brittle.

Green bean casserole

5 cans green beans
2 cans cream of mushroom soup
1 1/3 cup milk
1 teaspoon pepper
1 teaspoon salt
2 cans fried onions (12 oz. total)

Place in a 9 x 13 pan the beans, mushroom soup,  milk, salt & pepper and one can of onions, mix. Place the dried onions on top bake at 350° for 40 minutes.

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.