December 22, 2015

Cinnaburst Bread

Great Harvest Cinnaburst Copycat Bread

1 cup warm water
1 cup warm milk
1/3 cup sugar
2-1/4 teaspoon yeast (1 packet)
1/3 cup oil
1/2 T salt
1 egg
4-1/2 to 5-1/2 cups  flour
1 cup cinnamon chip

1.  In a stand mixer bowl combine yeast, sugar, warm water, and milk; let bubble for about 5 minutes.

2.  Add in oil and egg.  Combine then slowly add in 2 cups flour.  Mix and then add salt.

3.  Add 1/2 cup flour at a time until it comes away from the side of bowl.   Add the cinnamon chips when it gets close to the right consistency.  The dough will be sticky but the softer the dough the lighter the bread so use the least amount of flour possible.

4.  Cover and let rise in the mixing bowl for 30 minutes

5.  For into 2 loaves.  Let rise an additional 30 minutes.

6.  Bake at 350 degrees F. for 30-45 minutes.
Makes 2 loaves.

From Raegun Ramblings

December 18, 2015

One Skillet Pasta Sausage

1 lb pork sausage
1 red bell pepper, diced
1 green pepper, diced
2 cups dried elbow macaroni (about 8 oz)
18 oz marinara sauce
18 oz. water
1/3 cup half and half
1/3-1/2 cup mozzarella cheese
green onion, chopped (optional)
  1. In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat.
  2. Add diced bell peppers, dried elbow macaroni, marinara sauce, and water. Bring to boil; reduce heat to simmer. Simmer, covered, for about 20 minutes until macaroni is tender, occasionally stirring.
  3. Add half and half, sprinkle with cheese, and mix everything well. Remove from heat, cover and let it sit for about 2 minutes or until cheese melts. Put chopped green onions on top if desired.
From Julia's Album

December 15, 2015

Honey Baked Ham

1 whole 5-10 pound precooked ham spiral cut
1 stick butter
1/2 cup brown sugar
1/4 cup honey
1/8 cup orange juice
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves

1.  Preheat oven to 325 degrees F.  Prepare a pan large enough to hold the ham and its juices by lining it with a few layers of heavy duty aluminum foil, or use one of those throw-away roasting pans for easy clean up.
 

2.  Combine butter, brown sugar, honey, orange juice and spices in a double boiler or heavy nonstick saucepan. Heat on low until butter is melted and ingredients are evenly mixed. (I like to use the double boiler because the hot water will keep the glaze warm as you use it for basting.)
 

3.  Place ham in the prepared pan and brush it with the warm glaze.
Bake the ham for 1 to 1- 1/2 hours – depending on size of ham. (Check packaging for exact cooking times.) Brush on additional glaze every 15 minutes or so.
Watch to make sure glaze does not burn. If it’s not brown enough for your taste, you can turn the broiler on for a bit to caramelize the top. 


4.  Let rest for about 10-15 minutes and serve. Or you can prepare the day ahead and serve cold.
 

Note: you can use pineapple, apple or pear juice instead of orange juice. Also, you can cover the ham with additional foil during the first half of the cooking time to keep the top of the ham from drying out.

From Tasty Kitchen

December 11, 2015

Biscoff Rolo Blondie Brownies




  • 1 cup butter
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup Biscoff Spread
  • 1-¾ cup flour
  • ¾ tsp baking powder
  • 1 (12oz) package Rolo Candy
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper, set aside. 
  2. In a bowl, cream together butter and both sugars. Add eggs one at time, beating well after each addition. Stir in vanilla and Biscoff spread. Combine flour and baking powder and slowly add to Biscoff mixture. Stir in half of the Rolo candies. Spread batter into prepared pan. Chop remaining Rolo’s and press onto the top of blondie.
  3. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Edges will set and blondies will be soft. Let cool completely before cutting squares. Blondies will stay very soft and moist.
  4. Makes 24
From Lemons for Lulu

Carmel Nut Clusters

1 (11 oz) bag caramel bits or 25 caramels, unwrapped
1 TBS butter
1 TBS heavy cream
1/2 cups almonds, chopped
1/2 cup dry roasted salted peanuts
3/4 cup halved pecans
6 ounces milk chocolate

1.  Lay a piece of parchment paper over a large cookie sheet. Set aside.

2.  In a large, microwave safe bowl, add caramels, butter and heavy cream. Microwave on high for one minute.  Stir.

3.  Microwave an additional 30 seconds. Stir (if not yet completely melted, add another 30 seconds).

4.  Fold in Nuts. (Can use any combo of nuts you like just so you have 1-3/4 cups total).

5.  Drop by large tablespoon onto parchment paper lined cookie sheet. Shape scoops with fingertips so they look nice.

6.  Melt chocolate and then spoon a dollop of melted chocolate onto each cluster. Refrigerate until set (about 15 minutes). Store in airtight container in refrigerator for one week.

From Shugary Sweets

December 4, 2015

Peanut Butter Smores Oatmeal Cookie Bars


12 TBS butter, melted
2 cups light brown sugar, packed
1/2 cup creamy peanut butter
2 eggs, room temperature
1 TBS vanilla
1-1/2 cups flour
3/4 cup graham cracker crumbs
1 cup old fashioned oats
1 TBS cornstarch
2-1/2 tsp baking powder
1/2 tsp salt
1 cup Reese's peanut butter baking chips
7 full size Hershey's chocolate bars
1 (7 oz) jar marshmallow fluff
1 cup chopped Reese's miniatures
    1. Preheat oven to 350 degrees.
    2. Line a 9x13 inch baking dish with parchment paper.
    3. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
    4. Add eggs one at a time, mixing well after each egg. Add in vanilla.
    5. Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl.
    6. Add the flour mixture to the butter mixture, slowly stirring until well combined.
    7. Stir in the peanut butter chips.
    8. Refrigerate cookie dough for at least 30 minutes.
    9. Spread ⅔ of the dough on the bottom of the pan.
    10. Top with Hershey's bars, breaking apart as needed.
    11. Spread marshmallow fluff on top of Hershey's bars.
    12. Stir chopped Reese's into remaining cookie dough.
    13. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect and it won't cover all the marshmallow fluff.
    14. Bake for 25-30 minutes. Let cool completely and then cut into bars. Makes about 24 bars.
    From Mom On Time Out

    November 27, 2015

    Honey Muffins

    2 cups flour
    1/2 cup sugar
    3 tsp baking powder
    1/2 tsp salt
    1 egg
    1 cup milk
    1/4 cup butter, melted
    1/4 cup honey

    1.  Preheat oven to 400 degrees F. Grease or line standard muffin cups with paper liners.
    2.  Combine flour, sugar, baking powder and salt in a large bowl.
    3.  Combine egg, milk, butter and honey in a small bowl.
    4.  Stir wet ingredients into dry ingredients just until moistened.
    5.  Fill prepared muffin cups three-fourths full with batter. Bake for 15-18 minutes or until a toothpick inserted near center comes out clean. Remove from pan to a wire rack. Serve warm.

    Yield: 1 dozen


    From One Perfect Bite

    November 20, 2015

    Crockpot Ranch Chicken


    4 boneless skinless chicken breasts
    6 medium russet potatoes, cut into 2 inch pieces
    2 cups baby carrots
    1 large (23 oz) can condensed cream of chicken soup
    1 oz packet dry ranch dressing mix
    1/2 cup milk
    fresh chopped parsley, optional

    1. Spray a large crockpot (7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
    2. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
    3. Top each serving with fresh chopped parsley, if desired.
    From Life in the Lofthouse

    November 13, 2015

    One Pot Chili Mac

    1 lb. ground beef
    1 medium onion, diced
    2 TBS garlic or garlic paste
    2 (14 oz each) cans chicken broth or 3-1/2 cups
    1 (14.5 oz) can diced tomatoes
    1/2 can white kidney beans, drained and rinsed (about 7 ounces)
    1/2 can kidney beans, drained and rinsed (about 7 oz) (I used a full can of kidney and no white beans)
    2 tsp. chili powder
    1-1/2 tsp cumin
    1/2 tsp. season salt
    1/4 tsp. ground pepper
    10 oz. uncooked elbow pasta noodles
    2 cups sharp cheddar cheese, shredded

    1. In a large dutch oven or pot, cook ground beef & onion until ground beef is cooked through and onion is soft and translucent. Add garlic and cook for 2 more minutes. Drain fat if needed.
    2. Add chicken broth, tomatoes, white kidney beans, kidney beans, chili powder, cumin, salt & pepper. Mix well and bring to a boil.
    3. Add pasta and cook 12 - 15 minutes until pasta is cooked through. Stir as needed.
    4. When pasta has absorbed liquid and is cooked through, add cheese and mix well.
    From Num's the Word

    November 10, 2015

    Pumpkin Cupcakes with Carmel Cream Cheese Frosting


      Cupcakes:
      1 standard size box spice cake mix
      1/2 cup water
      1/3 cup vegetable oil
      1 cup canned pumpkin
      4 eggs
      2 teaspoons cinnamon
      1 tsp pumpkin pie spice

      Frosting:
      1 pkg. (8 oz.) Cream Cheese, softened
      1/2 cup butter, softened
      1 tsp. vanilla
      3 1/2 - 4 cups powdered sugar
      1/4 cup caramel ice cream topping sauce
      Pinch of salt
      Optional
      Extra caramel sauce for drizzling onto cake and/or on to frosting

    1.  Preheat your oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.

    2. In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.

    3.  Fill cupcake liners with batter approximately 2/3 of the way full.

    4.  Bake for 17-22 minutes or until tops spring back lightly when touched.
    Remove from oven and place on wire rack. 

    5.  If drizzling with carmel, use a knife, fork or even straw to poke 2-3 holes per cupcake, and drizzle caramel sauce over holes while cupcakes are still warm. Allow to cool completely prior to frosting.
    6.  For Frosting:  Beat cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in salt. Spread or pipe onto cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.

    Store cupcakes in refrigerator.

    From Love From The Oven

    November 6, 2015

    Soft glazed pumpkin sugar cookies

    1/2 cup softened butter
    1/2 cup vegetable oil
    1/2 cup pumpkin puree {canned pumpkin}
    1 cup granulated sugar
    1/2 cup powdered sugar
    1/2 tsp vanilla
    2 large eggs
    4 cups  flour
    1/4 tsp baking soda
    1/4 tsp cream of tartar
    1/2 tsp salt
    1/2 tsp pumpkin pie spice

    For the glaze-
    3 cups powdered sugar
    4 TBS water
    1/4 tsp pumpkin pie spice


    1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

    2.  In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated.

    3.  Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

    4. While cookies bake, stir all ingredients together for glaze until smooth.

    5.  Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.

    From Lauren's Latest

    October 30, 2015

    Baked Mac and Cheese

    1 TBS salt
    2-1/2 cups elbow macaroni
    1/4 cup butter
    1/4 cup flour
    4 cups milk
    1/2 tsp salt
    2 cups shredded cheddar cheese
    1/4 cup butter, melted
    1 sleeve Ritz crackers, crushed

    1. Preheat oven to 350 degrees F.
    2. Fill a large pot with water and add 1 Tablespoon of salt. Bring to a boil.
    3. Stir in the macaroni and cook uncovered until pasta is cooked through but firm to the bite. (about 8 minutes depending on your stove). Turn burner off, remove from heat and drain.
    4. In a separate large skillet {or dutch oven}, combine 1/4 cup of butter, and flour over medium to low heat until a thick paste is created.
    5. Slowly add all the milk to the flour paste mixture, 1/4 cup at a time stirring well to incorporate each time before adding the next 1/4 cup so that the roux stays creamy and smooth. DON'T PANIC at this stage. Your mixture will become thick and goopy first then will thin out. Just keep adding the milk 1/4 cup at a time and mixing well after each addition and you'll get a perfect roux.
    6. Add salt and cheddar cheese and stir until cheese has melted and sauce has thickened.
    7. Pour noodles into the cheese mixture, stir to combine and then pour the entire mixture into a 9x13 casserole dish. {If using dutch oven, just bake in dutch oven, no need to dirty another pan!}
    8. Mix the melted butter & crushed Ritz crackers together. Sprinkle on top of Macaroni.
    9. Bake in oven for 45 minutes until top is golden. Serve Immediately.
    From Nums the Word

    October 23, 2015

    Lunch Lady Brownies

    For Brownies:

    1 cup butter, melted
    1/2 cup unsweetened cocoa powder
    2 cups flour
    2 cups sugar
    4 large eggs
    4 tsp. vanilla extract
    For Chocolate Frosting:
    1/4 cup butter, softened
    1/4 cup milk
    1/4 cup unsweetened cocoa powder
    3 cups powdered sugar
    1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. (Or leave out the foil and just spray pan if you don't need to remove them all before cutting).  Set aside.
    2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
    3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
    4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
    5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
    From Life in the Lofthouse

    October 16, 2015

    Brown Sugar Toffee Bars

    1 cup butter, room temperature
    1-1/2 cups dark brown sugar, packed
    2 eggs
    1 TBS vanilla
    2-1/2 cups flour
    1 tsp. baking soda
    1 tsp. salt
    1 (8 oz) bag of toffee bits (chocolate coated is fine)

    1. Preheat oven to 350° F.
    2.  Spray a 9x13 pan with cooking spray.
    3. With your stand mixer, cream butter and brown sugar together, about 2 minutes on medium speed until combined and fluffy. Add in eggs and vanilla and continue mixing until incorporated.
    4. Turn mixer to low and add in baking soda, salt and flour, Mixing until just incorporated.
    5. Add toffee bits and stir until evenly combined.
    6. Spread batter in prepared pan and bake for 20-25 minutes until golden and center is just set.
    7.  Cool on wire rack and cut into bars when ready to serve.

    from Cookies and Cups

    October 12, 2015

    Cream Cheese Pumpkin Bundt Cake

    Cream Cheese Filling:

    8 oz cream cheese
    1/2 cup sugar
    1 egg
    1/4 tsp. cinnamon
    1/4 tsp. vanilla extract
      
    Pumpkin Bundt Cake:

    3 cups flour
    1-1/2 tsp. baking powder
    1-1/2 tsp. baking soda
    1 tsp. salt
    1-1/2 tsp. cinnamon
    1/4 tsp. allspice
    1/4 tsp. cloves
    1/4 tsp. ground ginger
    1/8 tsp. ground nutmeg
    1/4 cup butter, softened
    1/2 cup brown sugar, packed
    1/4 cup sugar
    2 eggs
    1/2 cup vegetable oil
    1-1/2 cup canned pumpkin
    1/2 cup yogurt or sour cream
    1-1/2 tsp. vanilla extract

    Cinnamon Brown Sugar Glaze:

    1 TBS butter
    4 tsp milk + 1/4 tsp more if needed
    1/4 cup packed brown sugar
    1/2 cup powdered sugar
    1/4 tsp. cinnamon

    1.  Preheat oven to 350 degrees F.  Grease a 12 cup bundt pan with non stick cooking spray.  Make sure to get all the grooves.

    2.  To make the cream cheese filling:  In a mixing bowl beat the cream cheese and sugar together until smooth and light in texture.  Add the egg, cinnamon and vanilla and beat until smooth.  Transfer to a seperate bowl and refrigerate until ready to use.

    3.  To make the pumpkin bundt cake:   In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.

    4.  In the bowl of a stand mixer cream together the butter and sugar.  Beat in eggs one at a time.  Add oil, pumpkin, yogurt and vanilla and beat until mixture is very smooth.  Add the dry ingredients and mix on the lowest speed until just evenly incorporated.

    5.  Pour half of the pumpkin batter into prepared pan making sure bottom is covered. Smooth out the batter with a spatula.  Add the cream cheese filling on top of the batter and smooth filling.  Pour remaining pumpkin batter on top making sure all cream cheese is covered.  Rap the pan firmly to make sure all crevices are filled and there are no empty pockets.

    6.  Bake in preheated oven for 55-60 minutes or until toothpick inserted near middle area of the cake comes out clean.  

    7.  Let the cake cool in the pan for 15 minutes and then gently remove to wire rack to finish cooling.

    8.  To make the cinnamon brown sugar glaze:  Microwave the butter and milk in a glass 4 cup liquid measuring cup with spout if possible, for 40 seconds or until butter is melted.  Add brown sugar and stir until it has melted and the mixture is smooth.  Add the powdered sugar and cinnamon and stir until smooth.  The glaze should be somewhat thick but runny enough to pour easily over bundt cake.  Add 1/4 tsp of milk if needed to reach this consistency.  Pour the glaze carefully over the top of the cake and let it pool down the sides of cake.  Work quickly because the glaze will set up fast.

    For best presentation serve the cake the day it is made.  Store leftovers covered in the refrigerator.

    From Bright Eyed Baker

    October 9, 2015

    One Hour Garlic Parmesan rolls

    For the rolls:
    3-3/4 to 4-1/4 cups flour
    1 TBS rapid rise yeast
    1/4 cup sugar
    1-1/2 tsp salt
    3/4 cup water
    2/3 cup milk
    4 TBS butter, diced into 1 TBS pieces, plus more for tops

    For the garlic parmesan topping:
    1/2 cup butter (one stick)
    3/4 cup freshly grated parmesan cheese
    1 TBS garlic powder
    1 tsp. parsley flakes

    1.  Preheat oven to 180 degrees F. Add 3-3/4 cups flour, yeast, sugar, and salt to the bowl of a stand mixer.

    2.  Add water, milk and butter to a microwave safe bowl and and microwave on HIGH for about 1 minute and 15 seconds or until the mixture reaches 115 degrees on a thermometer. (Just needs to be warm and butter partially melted).

    3.  Add the milk mixture to the stand mixer with the dry ingredients and knead on medium low for about 4 minutes. If the dough is really sticky, add a little more flour. (It's okay if it's a little bit sticky).

    4.  Cover the bowl with plastic wrap and let rest for 5 minutes

    5.  While the dough rests, prepare the garlic parmesan topping. Melt the butter in a small bowl. In another bowl combine the parmesan cheese, garlic powder and parsley flakes. Set aside.

    6.  Grease a 9x13'' glass baking dish with butter. Flour your hands and divide the dough into 15 pieces, shaped into balls. Dip the tops of each dough ball in the melted butter, and then in the garlic/parmesan mixture and place them gently in the prepared pan.

    7.  Transfer the pan to the preheated oven. Turn the oven OFF, and allow the rolls to rise for 20 minutes.

    8.  Remove the rolls from the oven. Preheat oven to 375 degrees. Once heated, return rolls to the oven and bake for 13-15 minutes. Serve warm. 


    From Tastes Better from Scratch


    October 5, 2015

    Buttermilk brownies

    For the Brownies:

    1/2 cup butter
    1/4 cup dark chocolate unsweetened cocoa powder
    1/2 cup canola oil
    2 cups sugar
    2 large eggs
    1/4 cup buttermilk
    1/2 tsp. vanilla extract
    2 cups flour
    1 tsp. baking soda
    1/2 tsp. salt
    1 cup semi-sweet chocolate chips

    For the Frosting:

    1/2 cup butter
    1/2 cup buttermilk
    1/4 cup dark chocolate unsweetened cocoa powder
    4 cups powdered sugar
    3/4 cup semi-sweet chocolate chips

    1.  Preheat oven to 400 degrees F.  Grease or line a 13x9-inch baking dish with parchment paper. Set aside.

    2.  For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil and remove from heat. 

    3.  In a large mixing bowl, combine sugar, eggs, buttermilk and vanilla. Slowly whisk in the butter mixture. Add in flour, baking soda and salt, and stir just until combined. Fold in chocolate chips.

    4.  Pour into prepared baking dish and bake for 20 minutes. Remove from oven and let cool. 

    5.  While brownies are cooling, begin frosting. In a small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture begins to boil. Remove from heat.

    6.  In a mixing bowl, combine powdered sugar with butter mixture. Beat for several minutes until smooth. Pour over brownies (they don't need to be completely cooled.) Sprinkle immediately with chocolate chips.  

    7.  Refrigerate for two hours, or until set. Can be stored in refrigerator.

    From Shugary Sweets 

    October 2, 2015

    Pumpkin Chocolate Chip Pancakes

    2 cups flour
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    2 heaping tsp. ground cinnamon
    1 tsp. pumpkin pie spice
    1 cup semi-sweet chocolate chips
    1-1/4 cup pumpkin puree
    1/3 cup packed light or dark brown sugar
    1 egg
    3 TBS oil
    1-1/2 cups whole milk or buttermilk

    1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
    2. Add the pumpkin, brown sugar, egg, oil, and whole milk to a bowl and  whisk by hand or use a hand mixer. You can also use a blender.
    3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until just combined. A few lumps may remain. Taste the batter. If you want to add more spices go ahead.
    4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
    5. Keep pancakes warm in a preheated 200 degree F. oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
    From Sally's Baking Addiction

    September 28, 2015

    Chili Mac

    1-1/2 tsp. canola oil
    1 lb. lean ground beef
    1 onion, chopped fine
    1 TBS chili powder
    2 tsp. ground cumin
    1/8-1/4 tsp. cayenne pepper (to taste)
    salt and pepper
    3 cloves garlic, minced
    1 TBS brown sugar
    1 (15 oz) can tomato sauce
    2 cups water
    8 oz macaroni
    2 cups shredded cheddar cheese

    1.  Heat the oil in a large (12 inch) nonstick skillet over medium-high heat. Add the ground beef, onion, chili powder, cumin, cayenne and salt. Cook, breaking up meat into small pieces, until it looses all the pink color. Add garlic and cook until fragrant, about 30 seconds or so.

    2.  Add brown sugar, tomato sauce, water and macaroni. Bring to a boil. Cover and cook, stirring often and adjusting the heat so that it maintains a lively simmer, until the macaroni is tender, about 10 minutes or so. Season with salt & pepper if needed.

    3.  Turn off heat sprinkle in half the cheese and stir, then sprinkle remaining cheese on top and serve.

    From STL Cooks

    June 22, 2015

    Orange Creamsicle Ice CreamDessert

     2 cups honey graham cracker crumbs (I used 2 sleeves of graham crackers)
    1/3 cup sugar
    1/2 cup butter, melted
    1-1/2 quarts vanilla ice cream, softened
    1 can (12 oz) frozen orange juice concentrate, thawed

    1.  Combine the graham cracker crumbs, sugar, and melted butter together.  Stir until well combined.  Reserving 1 cup, press remaining crumb mixture in a lightly greased 9x13 inch pan.  Place pan in freezer while mixing ice cream mixture.

    2.  Combine softened ice cream and thawed orange juice concentrate together until well combined and smooth. Spoon over graham cracker crust.  Sprinkle reserved graham cracker crust evenly on top and gently press.  Cover and freeze until firm (a couple hours).

    3.  When ready to serve, remove from freezer and wait about 15 minutes before cutting into squares.

    From Real House Moms


    May 25, 2015

    Scotcheroo Nuggets

    1 cup light corn syrup
    1 cup sugar
    1 cup peanut butter
    4 cups rice crispy cereal
    1 cup milk chocolate chips
    1 cup butterscotch chips

    1. In a saucepan over medium heat, pour in the light corn syrup and sugar. Allow to cook, stirring occasionally until clear and the sugar is totally dissolved. Add the peanut butter and stir until smooth.

    2. In a large bowl, add the cereal and pour the peanut butter mixture in. Gently fold to combine and set aside to cool for 5-10 minutes.

    3. Lay waxed or parchment paper on a cookie sheet and begin rolling the cereal into balls. (I used a cookie scoop and then rolled into a firmer ball.) Set on the cookie sheet to cool entirely. Meanwhile, in a glass measuring cup or bowl, melt the chocolate and butterscotch chips until smooth. (I did 30 second increments in the microwave stirring in between each increment.)

    4.  One at a time, drop the balls into the chocolate, and using a fork, roll it around to coat it and then lift it out, tapping the sides gently to allow excess chocolate to run off. Place on the cookie sheet and store in a cool place to allow the chocolate to harden. Store in air tight containers.
    From Oh Sweet Basil

    May 18, 2015

    Cheesy Leftover Mashed Potato Waffles


    2 TBS vegetable oil
    1/4 cup buttermilk
    2 large eggs
    2- 1/2 cups leftover mashed potatoes
    3 TBS chopped scallions or green onions
    1 cup shredded cheddar cheese
    1/2 cup all-purpose flour
    1/2 tsp. baking powder
    1/4 tsp. baking soda
    optional mix-ins bacon, diced ham etc.
    Sour cream and extra green onions or scallions for serving if desired

    1.  Preheat the waffle iron.

    2.  In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions or green onions and cheese until well combined.
    


    3.  In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined. 



    4.  Grease waffle iron with cooking spray.  Scoop 1/2 to 2/3 cup (depending on the size of your waffle maker) of the mixture into the prepared waffle iron, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. (about 5 minutes)

    5.  Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.

    6.  Serve the potato waffles topped with sour cream and garnished with additional chopped scallions if desired.

    *All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

    *Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

    May 11, 2015

    Oreo Rice Krispie Treats

    6 cups rice krispy cereal
    20 regular Oreos, roughly chopped
    5 cups mini marshmallows
    3 TBS butter
    White Chocolate, for drizzle, optional

    1.  Spray a 9x13 inch dish with non stick cooking spray.

    2.  In a large bowl, pour rice krispy cereal.  Add chopped Oreos. (I put them in a ziploc bag and crushed them with my hand.  You want varying sizes, chunks to crushed)

    3.  In medium saucepan or microwave safe bowl melt the marshmallows and and butter together until smooth.

    4.  Pour melted marshmallows over rice krispy Oreo mixture and stir quickly to combine.  When well combined pour into prepared pan and press and flatten.  When cool drizzle with melted white chocolate if desired.   Let set until chocolate has hardened and then cut into bars.

    From Chef in Training

    May 4, 2015

    Samoa Bundt Cake


    For the Brown Sugar Batter:
    1 stick of butter, softened  (1/2 cup)
    1 cup of dark brown sugar
    2 eggs
    3/4 cup all-purpose flour
    3/4 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 cup whole milk
    For the Chocolate Batter:
    1 cup sugar
    1/4 cup oil
    1 egg
    1 tsp vanilla
    1/2 cup milk
    3/4 cup + 2 TBS all-purpose flour
    1/2 cup + 2 TBS cocoa powder
    3/4 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup boiling water
    For the Frosting :
    1 can dulce de leche
    1/2 cup confectioners sugar
    2 TBS vanilla extract
    2 sticks butter, softened  (1 cup)
    1/2 tsp salt
    1 cup toasted coconut
    For the topping:
    1-1/2 cups toasted coconut
    1/2 cup chocolate chips, melted

    1.  To make brown sugar batter:  In a large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one a a time, beating well after each addition
    2. In a medium bowl, combine flour, baking powder, baking soda and salt.
    3. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
    4. Set batter aside.
    5.  To make the chocolate batter: Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk.
    6. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
    7. Slowly add flour mixture to butter mixture until well combined. Carefully stir in boiling water.
    8. To Make the cake: Preheat oven to 350℉. Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty.
    9. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
    10. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
    11. To Make the frosting: Heat oven to 350℉. Spread coconut on a baking sheet and toast in the oven until desired color is reached about 6 minutes) Set aside.
    12. Beat dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour.
    13. To Assemble the cake:Frost the cake with dulce de leche frosting.  Using the rest of the coconut press into the sides and top of the frosted cake.
    14. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently until smooth.  Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.
    from http://betsylife.com/2012/03/07/samoa-bundt-cake/


    April 27, 2015

    Chicken Scampi


    3 TBS butter
    2 TBS chopped onion
    1/4 cup minced garlic (8 to 12 cloves)(I only used 3)
    1 -1/2 cups chicken broth
    1/2 tsp salt
    1/2 tsp Italian seasoning
    1/2 tsp crushed red pepper flakes
    1/4 tsp ground black pepper
    2 tsp minced fresh parsley
    1 cup heavy cream
    5 to 6 quarts water
    16 ounces angel hair pasta
    4 TBS light olive oil
    12 chicken tenderloins
    1/2 cup all-purpose flour
    1 green bell pepper, cut into bite-size strips
    1 red bell pepper, cut into bite-size strips
    1 yellow bell pepper, cut into bite-size strips
    1 chopped red onion
    2 tsp minced fresh parsley, optional
    freshly grated parmesan cheese, optional

    1.  Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 tablespoons chopped onions and sauté for 2 to 4 minutes or until the onions begin to brown. If the butter begins to burn, turn down the heat. When the onions are beginning to brown, add the minced garlic and sauté for another 30 seconds. Don’t let the garlic burn. After about 30 seconds add the broth, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.

    2. Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with just a slight toughness. Drain the pasta in a colander when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.

    3. Preheat a large skillet over medium heat. Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sautéing tenderloins in prepared pan. Cook the tenderloins for 3 to 5 minutes on one side or until golden brown.

    4. When the chicken is brown on one side, flip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped red onions to the center the skillet. Continue cooking the chicken and veggies for 4 to 6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.

    5. Pour the  scampi sauce over the chicken and veggies. Add pasta to pan, then toss the ingredients a bit and continue to cook for a couple minutes or until the pasta is heated through.

    6. Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated parmesan cheese if desired.

    From Tastebook

    April 20, 2015

    Crock Pot Breakfast Scramble

    12 eggs
    1 bag of frozen hash browns
    1 (16oz) roll of sausage (like Jimmy Dean HOT)
    16 oz shredded cheddar cheese
    1 cup of milk
    Salt and Pepper, to taste
    1 bell pepper (red or green), chopped small, optional
    1/2 white onion, chopped, optional
    Tabasco sauce, optional
    1.  Brown your sausage and set aside. If you are using the onion, add it to the sausage while browning.

    2.  Spray the bottom of a large crock pot with cooking spray and layer your hash browns on the bottom.

    3.  Shred your cheese and chop your bell pepper. 

    4. In a medium bowl, crack your eggs and whisk them together. Slowly add the milk and Tabasco sauce, and add in salt and pepper.  A good amount of pepper is needed.

     5.  Layer the sausage on top of the hash browns, then the bell pepper, and lastly the cheese on top of that.

    6.  Mix it all together before you add the egg mixture.

    7.  Pour the egg mixture over the top and mix it until even.

    8.  Cover and cook on low overnight, or for 6-8 hours.

    From Damanda Lynn

    April 13, 2015

    Nut Butter Banana Muffins-no flour

    1 cup almond butter or peanut butter (natural works great)
    2 ripe bananas, mashed (about 1 cup)
    2 eggs, lightly beaten
    1 tsp baking soda
    1 tsp vanilla
    1/2 tsp sea salt
    1/4 cup honey
    1/2 tsp. cinnamon (optional)
    2 TBS cocoa powder (optional)
    1. Preheat oven to 350℉. Prepare a 12 cup muffin tin with muffin liners. Set aside.
    2. In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the rest of the ingredients. Fill muffin cups about ¾ full.  You can use a 1/4 cup to measure for each.
    3. Bake for 15 minutes at 350℉. Muffins will be firm, but fluffy. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.
    From Big Eats Tiny Kitchen