Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I uses semisweet mixed with mint chocolate chips)

1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2.Sift together the flour, baking soda and salt; set aside.
3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely"

April's Home cooking: Leftover Turkey

My 18 year old son does not eat meat so I had to mark his veggie potpie with a V so we would know which one it was
I have had these for about eight years now and this is the first time I have used them for what I bought them for.

April's Home cooking: Leftover Turkey:
I added Broccoli to the veggie mixture. I added the broccoli the last 3 minutes of cooking. I think next time i will just added in to the mixture uncooked.

"1 pound skinless, boneless
chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving."

Harvest Night.

We do not celebrate Halloween but we like to have something for the kids, so we have a harvest night. Here are a few pictures. I have a lot more but did not want to put them all up. Most of the adults had a blast playing the games as well. A few people did not want to be there and kept making rude remarks so maybe next time they can leave her home. :o) Hey a lot of work goes into planning this stuff and the last think you want to do is hear someone complain. Thought I would share that with you all for future advise. LOL

Bright eyes

food

Jake, We had nothing to blindfold the kids with so we had to use the Darth Vader mask and tape up all the holes.

The men playing musical chairs

I think this might be a new dance.

Sandwiches

Witches Fingers

I did not like this shortbread recipe so I posted mine right below the recipe I followed for these.

1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds (I used almond slices)
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.

2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)

4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle.

5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.

6. Remove from baking sheets and let cool on racks (and let the red gel harden).

Shortbread

1 pound butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour
Directions
In a bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough.
Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen"

Cheesy Vegetable Chowder

1/2 cup each finely chopped carrots, celery and onions

1/4 cup chopped sweet red pepper

8 T butter, divided

4 cups chicken broth

3 cups fresh broccoli florets

1 medium potato, peeled and diced

3/4 t Worcestershire sauce

1/2 t cayenne pepper

1/4 cup flour

1 can (120z) evaporated milk

2 cups (8oz) shredded sharp cheddar cheese

salt and pepper to taste

Additional shredded cheese, optional

In a dutch oven, saute carrot, celery, onion and red pepper in 4 T butter until vegetable are tender. Stir in broth, broccoli florets, potato, Worcestershire and cayenne; bring to boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli and potatoes are tender.Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil. Cook and stir for two minutes or until thickened. Reduce heat; stir in cheese. continue to stir just until cheese is melted.

Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste.

Super easy dinner rolls

1 cup warm water.

2 pkg yeast

1/2 c butter, melted

1/2 cup sugar

3 eggs

3 cups whole wheat flour

1 1/2 cups all-purpose flour

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about five minutes. Stir in butter, sugar, eggs and salt. Beat in flour until dough is to stiff to mix (you may not need all the flour) Cover and put in the refrigerator 2 hours or up to four days.

Grease a 13x9" baking pan. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball. Place balls in even rows in the prepared pan. Cover and let rise until double about one hour.

Bake in a 375 degree oven until rolls are golden about 15-20 minutes. Bush with melted butter.

This is a cake I made about 5 years ago

So I decided to play around with the cake and make a magazine cover with it.

Caramel Apple Twist

16 Rhodes dinner rolls, thawed and risen
2 Large tart apples, peeled and chopped
12 caramels, cut into fourths
3/4 cup sliced almonds, divided
1/2 cup packed brown sugar
2 T all-purpose flour
3 teaspoon ground cinnamon
1/2 to 3/4 cup prepared vanilla frosting
Spray work surface slightly with cooking spray. Combine eight dinner rolls into a ball and roll into a 16" X 6" rectangle. Repeat with remaining rolls. Cover with plastic wrap and let rest. In a large bowl, combine apples, caramel. 1/2 cup almonds, brown sugar, flour and cinnamon. Remove wrap from dough.
Spread half of apple mixture down the center of each. Fold both edges to each rectangle over the filling. Overlapping slightly: Pinch tightly to seal.
Place rectangle side by side, seam side down,

on a baking sheet coated with cooking spray. Carefully twist them together. Pinch ends to seal. Cover with plastic wrap coated with spray, let dough rest for 15-20 minutes.
Remove plastic wrap and bake at 350 for 25-20 minutes or until light golden brown. Remove from pan to a wire rack. Cool for 10 minutes. Microwave frosting for 10 seconds, spread or drizzle over top; sprinkle with remaining almonds. Serve warm.

Baked Tilapia

I do not make fish often because I am the only one who likes some fish. Well, I have never tried Tilapia and after attending a Taste of Home show Diana made this and said it was really good. I have to admit I did not even give this recipe a second look until she was talking about how good it was. So that night I went out and got the stuff. Safeway had the Talapia on sell for $3.99 a pound. It is really good and I will make is again.

3/4 C soft bread crumbs

1/3 C grated Parmesan cheese

1 tsp garlic salt

1 tsp oregano

4 Tilapia (5 oz each)

In a shallow bowl, combine the bread crumbs, cheese, salt and oregano. Coat fillets in crumb mixture. Place on a backing sheet coated with cooking spray and bake for 8-12 minutes or until fish flakes easy with fork.

Gingerbread Cupcakes with Caramelized Mango Buttercream Recipe : Bobby Flay : Food Network

This one is going to be in three parts, I wanted to share it with you all but the recipe was too long to just send over and I did not have time to type it all out. This are really good, enjoy.

1 cup water
1 cup granulated sugar
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
For the cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water
For the caramelized mango buttercream:
2 tablespoons unsalted butter
2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced"

Gingerbread Cupcakes with Caramelized Mango Buttercream Recipe : Bobby Flay : Food Network

For the caramelized mango buttercream:
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger."

Gingerbread Cupcakes with Caramelized Mango Buttercream Recipe : Bobby Flay : Food Network

For the ginger syrup:
Directions
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.
For the cupcakes:
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.
Allow cupcakes to cool prior to frosting."

Spice cookies and pumpkin dip

Here is the recipe I always make. The other Spice cookies were good but if you are my kids you are going to say they taste different. These are softer then the other ones a few recipes down. I like the crisp ones.

1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt

PUMPKIN DIP:

1 package (8 ounces) cream cheese, softened
2 cups pumpkin pie filling
2 cups confectioners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger



In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For dip, beat cream cheese in a bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip)."

Garlic Mashed Potatoes

5 pounds unpeeled red potatoes, quartered
1 1/2 C butter, room temperature
5 ounces Romano cheese, grated
1/4 cup and 2 teaspoons chopped garlic
2-1/2 teaspoons salt
2-1/2 teaspoons dried oregano

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 100 servings.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer."

Chocolate Chip- Pumpkin Spice Bars

I got this recipe from
http://www.recipegirl.com/

BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

1. Prepare batter: Preheat oven to 350°F. Spray 10×15-inch baking pan with nonstick spray.
2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.
3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.
4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.
5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.
Yield: About 42 bars
Recipe Source: Adapted from Betty Crocker"

Ginger snaps

1 cup packed brown sugar
1 cup sugar
1 1/2 cup vegetable oil
1/2 cup molasses
2 egg
4 cups all-purpose flour
4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoon ground cinnamon
2 teaspoon ground ginger
1 cup white sugar for decoration

1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
3.Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks"

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake (Recipe's From Megan's Cookin' ):


Sour Cream Pumpkin Coffee Cake

By Libby’s Pumpkin

1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Streusel
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.
Makes 12 servings.
Streusel
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts."

Casa de Fruita

Garlic

Coffee Shop

This was before the sugar, you should see him after the sugar.

Yummy Candy

Love all the bright colors

Chocolates!

Dried Fruit

Nuts!..Yes I am. :o)

Salt Water Taffy

Birds

Can you see it?

Surprise Pumpkin Muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 tsp nutmeg
1/4 tsp ginger and cloves
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup vegetable oil
2 teaspoons vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes."

Playing around with cake mis

I took a chocolate cake mix and instead of the water I added coffee. The filling is pudding and the frosting is Heavy Whipping cream with some chocolate pudding added in and whipped up.

Daily Candy 100 Day Giveaway

Daily Candy 100 Day Giveaway

Shared via AddThis

Italian Sausage soup

I make this as well as garlic bread, pumpkin pie and hot apple cider every year of the first day of Autumn.


1 1/2 pounds Italian sausage (I use 1/2 hot Italian sausage)
2 cloves garlic
2 large onion
1 28 oz can Italian tomatoes
5 cups beef broth
1 1/2 cups water
1/2 tea basil
3 T parsley
1 medium green bell pepper, chopped and seeded.
2 medium zucchini cut into 1/2 inch slices
5 oz medium size bow shaped noodles.

In a five qt dutch oven over medium high heat cook sausage until lightly brown on the outside and no longer pink in the middle. Remove from pan with slotted spoon. add garlic and onions, cook stirring occasionally until onions are soft.
Stir in tomatoes, break up with spoon. Add broth, water, basil and return meat back to the pan. return to a boil cover and cook for 20 minutes, stir in parsley, green peppers, zucchini and pasta cover and simmer stirring occasionally until noodles are tender about 25 minutes.

Chili

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green Chile peppers, seeded and chopped
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 (10.5 ounce) bag corn chips
1 (8 ounce) package shredded

Heat a large stock pot over medium high heat. Crumble the ground beef and sausage into the hot pan and cook evenly browned. Drain off fat.
Pour the chili beans, spicy chili beans, diced tomatoes and tomato paste, add the celery, onions, green and red bell peppers, chili peppers, and bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne and paprika stir to blend, then cover and simmer over low heat at least two hours, stirring occasionally.
After 2 hours taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers (better the next day) the better it will taste. Remove from heat and serve with chips and cheese.

Playing around with cupcakes

Pizza Dough

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45
degrees C)
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes"

Apple Cider Doughnuts Recipe

1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying
2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix"

Doughnut Recipe continues below

"Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm."

Pizza

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

1.In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2.When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3.Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4.Bake in preheated oven for 15 minutes, or until golden brown. Serve warm"

I used this for a veggie pizza I baked it for about 12 minutes and then I add a small amount of sauce, cheese, artichoke hearts, spinach, baby Bella mushrooms, olives, yellow peppers, red and green bell peppers, caramelize onions I cooked up, olives and come Feta cheese on top with a little more cheese. back in the oven until it is hot and melted.

Frozen Lemon Whip

6 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lemon juice
3 lemons, zested, plus thin slices for serving
2 cups heavy cream
Blueberry Sauce, recipe follows
Blueberries, for garnish
Directions
Line a 6-cup jumbo muffin tin with paper muffin liners.
Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!"

Zucchini Cornbread Casserole

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 60 minutes."

Diane Atkins Granola Bars

I got this recipe from my daughter's Mother-In-Law, they are really good.

5 cups coconut
1 cup chopped dried apricots
1 cup chopped dried craisins
2 cups gran. sugar
2 t baking soda mix 1st 9 ingred. well
2 1/2 t salt
5 cups W.W. flour
6 1/2 cups quick oats
1 cup chopped choc. chips
1 cup chopped W. choc. chips
2 cups slivered almonds

in a seperate bowl
2 1/2 cups veg. oil
5 eggs
5 t vanilla
1 cup molassas

blend both bowls together, place in 2 cookie sheets and pat down til firm, mix is crumbly.

bake in a 350* oven for 15 minutes"

Sweet and Sour Tomatoes

7 tomatoes
1 small yellow onion
1/2 cup white sugar1/2 cup distilled white vinegar
1/2 cup vegetable oil
salt and pepper to taste

Directions:
1.Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature"

Green Beans

4 servingsIngredients
3/4 pound green beans - look for trimmed, raw packaged beans in your produce department
Salt
2 tablespoons vegetable oil, 2 turns of the pan
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari aged soy sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds
Directions
Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve"

Ginger Flank Steak with Wasabi Smashed Potatoes

4 servingsIngredients

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak
2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks
Salt
1/4 to 1/3 cup cream
1 to 2 tablespoons wasabi paste - how hot do ya like it?
4 scallions, root end trimmed
Handful cilantro leaves
Directions
Preheat a grill pan or indoor/outdoor grill to high.
Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest."

Pepper Steak Sandwich

I sliced up thin slices of beef and cooked it with steak seasoning and salt and pepper and add a little beef broth. I added it to a pan of hot oil and cooked it until it was done, I then added onions and peppers to it and cooked until almost tender. Then I added cheese and a toasted roll.

Freebies, Freebies, Freebies!

Freebies, Freebies, Freebies!

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Zucchini Chocolate Cake

¼ c butter
½ Apple Sauce
¾-1 c sugar
2 eggs, beaten
1 t vanilla
½ c buttermilk
2½ c flour
¼ c unsweeted cocoa powder
½ t baking powder
½ t baking soda
½ t cinnamon
½ t nutmeg
½ t salt
2 c zucchini, grated
½ c chocolate chips
Directions
Grease the baking pan with a bit of butter and set aside. Preheat oven to 325.
Beat together butter, oil, sugar, and eggs, then whick in vanilla and buttermilk.
Gradually add flour, then cocoa, then baking powder, baking soda, and spices.
Stir in zucchini and chocolate chips, then pour batter into cake pan and bake for about 45 minues, until knife inserted into center comes out clean.
Let cool before serving"

Hamburger Cupcakes

I use to make these with cookies but they are so much better with cake.

I just bake some yellow cake, I fill up the cupcake pan a little less then half way with the cake batter. Then for the meat I use chocolate cake and add about 1/4 of the way full. I cut them all in half so I have the top bun and the bottom and two meats per chocolate cupcake. I use white frosting for the mayo and tint some more white frosting red, yellow and green so ketchup, mustard and lettuce. I think I will roll out a spearmint leaf next time for the lettuce or just tint some coconut like I use to with the cookies. They were so easy and everyone loved them.

Oh and yes that is sesame seeds on the top.

Crunchy Vegetable Wraps

4 T Tofutti cream cheese or any nondairy cream cheese

4 Wheat wraps or wheat tortillas

1 cup shredded spinach

1/4 cup alfalfa sprouts

1/2 cup shredded red cabbage

1/2 cup sliced avocado

1/4 cup chopped tomatoes

1/2 cup diced cucumber

2 T diced red onion

salt and pepper to taste.

Spread one T of cream cheese over each wrap, sprinkle even amount of the remaining ingredients on each wrap; roll up and enjoy.

Tamales

OK I do not measure when I cook a lot of stuff but wanted to make sure I wrote this recipe down it was so good.

Pork Tamales

Pork

Garlic powder

salt

pepper

Cumin

Chili Powder

California chili (just throw them in the pan to cook with the meat)

onion

garlic

water

Bake in oven at 350 until meat falls apart easy.

Mean while take off the stems and the seeds out of a handful of California dried chilies and wash them out to take the seeds out. Put them in a pan and cover with water, boil and when it comes to a boil turn off the water and let sit until the water cools.

Soak corn husk in waters.

When meat is done take out onions, chilies and garlic, add to a blended with the chilies and water that you had cooling in the pan. Blend very well. Pour this over your cut up pork and set a side.

Chicken Tamales

sames spices as above but cover with water and boil until tender and cooked

can diced green chili

Green Enchilada sauce

Shred chicken and add can diced chilies and green enchilada sauce, set aside.

I always get my Masa made for me but never will again after making this one.

8 cups MaSeCa instant corn masa for tamales

5 tsp salt

1 tsp garlic powder

1 cup corn oil

5 cups of the broth you cooked your chicken in.

Mix the first 4 items together well with your hands. Add broth 1/2 cup at a time continue mixing with your hands until the consistency of cookie dough. You should be able to spread this with a knife of a spreader. I find if you did the spreader in water it is easier.

If you add to much liquid you can always add a little more masa to thicken it. I found I had to keep adding broth because I was worried it would be to thin, when it was thinner it was easy to spread. Not to thin though.

Daily Candy 100 Day Giveaway

Daily Candy 100 Day Giveaway

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Crumb Peach bread

Here is a recipe I made up to enter a contest for peaches

"Servings: Makes two loaves 32 serving
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour five minutes

Ingredients:
2/3 C butter, soften
2 C Sugar
4 Eggs
2/3 C peach juice or water if not using can
2 T vanilla extract
2 C sliced can or fresh peaches
3 1/3 c flour
2 Tea Baking soda
1 Tea salt
1/2 Tea baking powder

Topping
1 cup flour
1 1/2 C brown sugar
2 Tea cinnamon
1 Tea nutmeg
1 C butter
1 C pecan



Directions:
Cream butter and sugar together, add eggs one at a time beating well after each addition. Breat in juice/waster and vanilla. Stir in peaches. Combine flour, baking soda, salt and baking powder. Slowly add to creamed mixture.
Pour into a greased bread pan.
Mix topping mixture together and sprinkle on top of batter.
Bake at 350 for 55-65 minutes or until tooth pick comes out clear"

Blueberry Bars

2 Cups Blueberries
2 cups all-purpose flour
2 cups old-fashioned oats
1-1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
GLAZE:
2 cups confectioners' sugar
2 to 3 Lemon Juice

DIRECTIONS

In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until well blended. Pat half into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes. Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture. Pat gently. Bake at 350° for 25-30 minutes or until browned. Cool.
Combine glaze ingredients; drizzle over bars. Yield: 3 dozen"

We Like It Raw - Raw Food Goodness: Mango Avocado Salad

We Like It Raw - Raw Food Goodness: Mango Avocado Salad: Ingredients
2 Ripe Mangoes, peeled, pitted and chopped
1 Large Avocado, peeled, pitted and chopped
1 Tablespoon Lime Juiced
2 Teaspoons Olive Oil
1 Tablespoon Cilantro Leaves
1 Tablespoon Black Sesame Seeds
Instructions:
Hand mix all of the ingredients together and serve"

Piña Colada Cake

1box Betty Crocker® SuperMoist® yellow cake mix
1can (8 oz) crushed pineapple in juice, undrained
3/4cup water
1/3cup vegetable oil
3eggs
2teaspoons rum extract
1container (12 oz) Betty Crocker® Whipped white frosting
1/4cup flaked coconut, toasted
1.Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.
2.In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans.
3.Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature"

Zucchini Bread

I can't believe I forgot to take pictures, this was really good though.

"3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1tsp nutmeg
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 T lemon zest
1 cup chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool"

Wheat Bread

3 Cups warm water

2 pkg dry yeast

1/3 C honey

5 C Bread Flour

3 T butter melted

1/3 C honey

1 T salt

3 1/2 C whole wheat flour

2 T butter melted

In a large bowl mix water, yeast, honey. Add 5 cups bread flour, stir and combine. Let sit for 30 minutes or until big and bubbly.

Mix in 3 T melter butter and 1/3 cup honey. Stir in 2 C wheat flour. On a flat surface kneed in enough flour until it is still a little sticky but pulls away from the surface, this can take from 2-4 cups more flour.

Place in a grease bowl and turn to coat. Cover with a dish towel in a warm place until double.

Punch down and divide into three sections. Place in a greased 9x5" pan. Allow to double until the dough is 1" above the rim of the pan.

Bake at 250 for 30 minutes, do not over bake. Brush lightly with butter, remove from pan and cool.

Refrigerated chocolate chip cookie dough

Cake mix, any flavor you like.

chocolate frosting.

3 eggs

1 1/3 C water

1/3 C oil

Roll cookie dough into balls with 1 tablespoon cookie dough and freeze for two hours.

In a mixing bowl mix eggs until broken up, add cake mix, water and oil and mix as directed on box. Fill liner almost 3/4 of the way full and add a frozen cookie dough ball to the center of each one. Bake at 350 for about 20 minutes or until a wooden pick comes out clean. Only push it in the cake not the cookie dough.

Stuffed Zucchini

12 oz Pork Sausage

1 lg Zucchini

3 eggs, beaten

1 C shredded Colby Cheese

2 C Cottage Cheese

1 1/2 C shredded Italian cheese blend

1/2 C chopped onion

2 T Italian seasoning

1/2 t salt

1/2 t pepper

1 pinch garlic salt

1/2 chopped tomatoes

Preheat oven to 350 Butter a baking dish size depends on zucchini.

Place crumble sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.

Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage, Italian blend cheese, onion, Italian seasoning, sale and pepper.

Slice the zucchini in half lenghtwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer sausage, tomatoes and cheese mixture in each half.

Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.