Grandma Erickson's Homemade Stuffing

2 loaves Grandma Sycamore's white bread
3-5 stalks celery
1-2 cans Campbell's chicken broth
1 can Campbell's beef broth
1 large white onion
2 Tbs. Butter (give or take)
2 lbs. Jimmy Dean Sausage (regular or Italian flavored)
Salt and Pepper

1. Break both loaves of bread into little pieces. Put the bread into a large bowl.

2. Dice Onion

3. In an electric frying pan melt butter and sauté onions until onion is almost clear.

4. When onion is almost done add in Jimmy Dean sausage and cook mixture until done. Let cook a little longer and let the oil/grease seep into the meat and onions.

5. While onion meat mixture is cooking, cut celery stalks into pieces. You can choose to cut the celery sticks down the middle and then slice them into small pieces or you can just cut pieces straight across.

6. Put celery and just enough water to cover the celery in a small pan sprinkle with salt and bring to a boil. Once brought to a boil, turn the heat down to medium-low and let simmer with the lid on. Do this until the celery is easy to puncture with a fork (As if you were cooking potatoes for mashing).

7. When sausage and onion mixture is cooked dump into the same big bowl as bread pieces on top of the bread. At this point DO NOT mix the bread, sausage, and onion mixture.

8. When celery is soft enough add the celery plus the water that is left in the pan on top of the bread, sausage, onion mixture.

9. Alternate pouring 1 can of beef broth and 1 can of chicken broth onto the big bowl mixture and folding the mixture together.

10. Add salt and pepper to your liking into the mixture.

11. Only stir as much as you have to. Too much stirring causes stuffing to become tough.

12. Keep stuffing mixture in this large bowl with the lid on it in a cold place, until day you want to eat it.

13. Pour mixture into a disposable roasting pan that has been sprayed with non-stick cooking spray. You may need to add 1 more can of chicken broth to the mixture, depending on if it looks to dry or not.

14. Bake at 350 degrees for 1 hour. Don't cover while baking, you want the top to crisp up a bit. About half way through the baking process stir mixture so bottom isn't mushy and top too crispy.

15. Take out of oven. Enjoy!

* If cooking this along with a turkey, take about a 1/2-3/4 cup of the turkey juice and pour it around the stuffing, this is not necessary it just adds flavor.

*Jimmy Dean sausage is a must when cooking this recipe.

*Campbell's chicken and beef broth is used because it's double strength.

*Grandma Sycamore's bread is used because it is not a dry bread

*If cooking for a lot of people just add another loaf of bread. You do not need to change the amount of everything else, just the bread.

Perfect Pulled Pork

1 (4-7 lb.) whole Boston Butt or Pork Shoulder (bone-in with a layer of fat on bottom). I've also used boneless pork loin

Dry Rub:

1 TBS ground cumin

1 TBS onion powder
1 TBS chili powder
1 TBS garlic powder
1 TBS salt
1 TBS ground pepper
1 TBS paprika
1/2 cup brown sugar

Brine Solution Ingredients:

2 qts cold water
3 TBS dry rub mix
1/2 cup salt
1/2 cup brown sugar

1.  For the Dry Rub:  Stir together and store in an airtight container.

2.  For the Brine Solution: Add salt to cold water and stir well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

3.  Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.

4.  Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225℉ oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking. Do not remove from the oven until the center of the shoulder reaches 200 degrees.

5.  When the shoulder has reached 200℉, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170℉ or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve on a bun with barbecue sauce if desired

6.  Plan for at least 12 hours, and maybe 15+ hours for this pulled pork recipe to cook, plus the at least 12 hours for brining. Start a couple days before you need it.

adapted From Kevin and Amanda

Penuche Squares

3/4 cup butter
2-1/4 cups packed dark brown sugar (16 oz)
2 eggs
1 ½ cup all purpose flour
2 tsp baking powder
1 tsp vanilla extract
1 tsp salt
1 cup chopped pecans, optional

1.  Preheat oven to 350℉.  Grease a 9x13" pan and set aside.

2.  In a saucepan melt the butter.  When melted add the dark brown sugar, eggs, and vanilla and stir together until smooth and melted together.

3.  In a large separate bowl combine flour, baking powder, and salt and nuts. 

4.  Pour the wet ingredients into the bowl of dry ingredients and stir with a large wooden spoon until ingredients are mixed well and smooth.

5.  Pour batter into prepared greased pan.  Bake for 20-25 minutes.  Do not overbake.  Cool completely on a wire rack before cutting into squares.  Dust with powdered sugar if desired.

From Simply Stacie

Chocolate Carmel Pretzel Nibs

2 (16 oz) bags of Snyder's Sourdough Nibblers pretzels
2 cups light brown sugar
1 cup light corn syrup
1/2 cup salted butter
1 can (14 oz) sweetened condensed milk
2 cups milk chocolate chips

1.  In a large bowl place the pretzels and set aside.

2.  In a large saucepan, combine the brown sugar and corn syrup.  Bring to a boil over medium low heat.  Let boil for one minute.

3.  Add the butter and let melt, stirring well.  Bring mixture back to a boil.  Let boil for one minute.

4.  Add the sweetened condensed milk and bring back to a boil.  Let boil for one minute, stirring constantly.

5.  Reserve one cup of Carmel mixture.  Pour the rest of Carmel over the pretzel pieces and stir to coat well.  Spread mixture on waxed paper.  Drizzle evenly with remaining cup of Carmel.

6.  Melt the chocolate chips in the microwave for 45 second and then stir until smooth.  Microwave in 15 second increments (if needed)  until chocolate is completely melted and smooth.  Drizzle over the Carmel pretzels.  Let sit until chocolate has hardened.

From High Heels and Grills

Homemade Big Hunk Candy Bars

16 oz peanuts (I used salted)
21 oz. marshmallow creme (3 bottles)
2- 1/4 cups light corn syrup
2- 1/4 cups sugar
1-1/2 tsp. vanilla
6 TBS butter, melted
1/4 tsp salt

1.  Grease a large cookie sheet with butter or margarine.  Spread peanuts on cookies sheet.  In a large bowl, place the marshmallow creme and set aside.

2. In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 280 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 280 degrees! 

3. Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).

4.  Without scraping sides of the pan, pour into the marshmallow creme bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.

5.  Pour into the prepared cookie sheet and spread evenly over the peanuts. Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. 

from Six Sister's Stuff

Marshmallow Brownies

Brownies:
1 cup butter or margarine (2 sticks), softened
2 cups sugar
1/3 cup cocoa
4 eggs
1-1/2 cups flour
1 tsp. salt
2 tsp. vanilla


Frosting:
package miniature marshmallows (10 oz)
1/2 cup (1 stick) butter or margarine, softened
2 TBS milk
1 tsp. vanilla
3 TBS cocoa
2-3 cups powdered sugar

1.  Mix butter, sugar and cocoa together.  Beat together and then add 4 eggs, one at a time.

2.  Add flour, salt, and vanilla and mix until combined.

3.  Spread batter on a greased cookie sheet (10 x 15 x 1).  Bake about 22-25 minutes at 350℉.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes until the marshmallows are soft and puffy.  Cool and then frost with chocolate frosting.

4.  For frosting:  Mix butter, cocoa, powdered sugar, milk, and vanilla together with a hand mixer until smooth.  Add more powdered sugar or milk is needed to reach desired consistency.  Spread on top of brownies.

from Six Sister's Stuff

Tom Thumb Bars

1/2 cup butter
1/2 tsp. salt
1/2 cup brown sugar
1 cup flour

2 eggs
1 cup brown sugar
1 tsp. vanilla
2 TBS flour
1 tsp. baking powder
1-1/2 cup coconut
1 cup chopped nuts (walnuts or pecans), if desired

1.  Mix 1/2 cup butter, salt, 1/2 cup brown sugar and 1 cup flour together.  Pour in a greased and floured 9x13 inch baking dish.  Bake at 325℉ for 15 minutes.

2.  While crust is baking, in a small bowl whip the eggs until thick and foamy.  Add 1 cup brown sugar and vanilla.  Beat together.

3.  Add 2 TBS flour, baking powder, coconut, and nuts if desired and mix well.  Spread on baked mixture (You don't want it to be cool add pretty soon after it comes out of oven) and return to oven and bake for about 25 more minutes.

from Betty

Dutch Oven Sprite Chicken

1/2 lb. bacon, cut in bite size pieces
3 large boneless skinless chicken breasts, cut in 1 inch cubes
1/2 TBS seasoning salt
1/2 tsp. pepper
1/2 cup flour
1 yellow onion, chopped
1 lb. carrots cut in 2 inch pieces
2 lbs. red potatoes or russet sliced or cut in 1 inch squares
6 oz. Sprite (or any lemon-lime soda)
14 inch Dutch Oven

1. Fry bacon in dutch oven on camp chef or stove top until crisp. Remove bacon pieces with a slotted spoon, leaving grease inside. Set bacon aside.
2. Combine seasoning salt, pepper, and flour in a large gallon plastic bag. Add chicken to flour mixture and shake to coat. Add coated chicken pieces to dutch oven and and brown in bacon grease.
3. Remove chicken and set aside.
4. In this order add onions, then potatoes, carrots, chicken and bacon to dutch oven. Pour Sprite all over the top. Cover with lid.
5. Bake at 350° F for 1 hour. Carefully remove from oven. Remove lid and let stand 5 minutes before serving. 
6. If cooking at a campsite follow directions above. When ready to cook cover with lid and place dutch oven in hot coals or use briquets on bottom and top to reach 350° F. Cook 45 minutes to 1 hour. (Or until chicken is cooked through and vegetables are tender.) You can double this if desired just use a bigger dutch oven.

From Life in the Lofthouse

7 Layer Dip

1st Layer: 2 cans refried beans
2nd Layer: guacamole Dip
3rd Layer:  Mix together 1 cup mayonnaise, 2 cups sour cream, and 1 pkg. taco seasoning
4th Layer: 3 tomatoes, diced
5th Layer: 1 bunch green onions, sliced thin
6th Layer: 2 cans sliced olives
7th Layer: Shredded Cheddar Cheese, to taste

Layer ingredients in order on a cookie Sheet.  You can skip the guacamole dip and make a 6 layer dip if desired.
Serve with tortilla chips.

From Nette

Raspberry White Chocolate Poke Cake

1 box white cake mix and ingredients to make it
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz bag white chocolate chips
4 cups buttercream frosting or whipped cream

1.  Make white cake according to package directions in a 9x13 inch pan. Before baking sprinkle 1/2 cup white chocolate chips on top and  bake according to box directions.

2.  Once the cake is cool enough to touch but still warm, use a spoon end to poke holes in the cake all over.  I used a wooden spoon.

3.  Pour raspberry syrup over the top and then set the cake aside.  

4.  Melt 2/3 cup of white chocolate chips in a bowl. Once melted, incorporate the can of sweetened condensed milk. Pour this mixture over the cake.  The white chocolate mixture and the raspberry syrup should be melting into all those little holes.  

5.  Set aside to completely cool.  When cool top cake with buttercream frosting or serve topped with whipped cream.  (I prefer the whipped cream).  Sprinkle extra white chocolate chips on top.  Also good with no topping.


From Mirthmade

Raspberry Syrup

12 oz raspberries, fresh or frozen
2 cups sugar
1 tsp. vanilla

1.  Place raspberries and sugar in sauce pan over medium high heat.  Bring to boil.

Simmer an additional 5 minutes.

2.  Add vanilla.  Simmer 2-3 additional minutes.

3.  Set aside to cool.

4.  Run through sieve to get rid of seeds and pulp, and pour into small jar. (I got about 2/3 cup syrup).

From Mirthmade

Peanut Butter Chocolate Chip Bars

1/2 cup butter
1 cup light brown sugar, packed
1/3 cup peanut butter
1 egg
1 TBS. vanilla
1 cup flour
1 cup chocolate chips, plus more to sprinkle on top

1.  Preheat oven to 350℉.  Grease or line an 8x8 inch baking dish.

2.  In a microwave safe bowl, melt butter.  After a few minutes so your egg doesn't cook, add brown sugar, peanut butter, egg,  and vanilla and whisk together.  Add flour and whisk just until combined.  Fold in chocolate chips.

3.  Put batter in prepared pan and spread evenly.  Sprinkle as few or as many chocolate chips as you would like on top.  Press down slightly.

4.  Bake for 20-25 minutes or until toothpick inserted in center comes out clean.  Let cool for at least 30 minutes before cutting and serving.


From Averie Cooks

Kentucky Butter Cake

Cake:
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1 cup butter
2 tsp. vanilla extract
4 eggs

Butter Sauce:
3/4 cup sugar
1/3 cup butter
3 TBS water
2 tsp. vanilla extract

1.  Preheat oven to 325℉.  Grease and flour a 10 inch Bundt pan.

2.  In a large bowl mix together the flour, sugar, salt, baking powder, and baking soda.  Blend in the buttermilk, butter, vanilla and eggs.  Beat for 3 minutes at medium speed.  Pour batter into prepared pan.

3.  Bake for 50-60 minutes or until a wooden toothpick inserted into center of cake comes out clean.  Prick holes in still warm cake.  (I used a fork).

4.  Make butter sauce:  In a saucepan combine the 3/4 cup sugar, 1/3 cup butter, 3 TBS water, and 2 tsp. vanilla together.  Cook over medium heat until fully melted and combined, but do not let it boil.  Slowly pour sauce over warm cake.

5.  Let cake cool completely before removing from pan.

From Liz

Ham and Cheese Sliders

2-12 packs King's Hawaiian Rolls (potato rolls work too) 24 total

1 lb. deli ham
24 slices Swiss cheese
1-1/2 sticks butter
2 tsp. mustard
2 tsp. Worcestershire sauce
2 tsp. brown sugar
2 tsp. dried minced onions
2 tsp. poppy seeds


1.  Slice the King's Hawaiian rolls in half. Line the bottom of a 9X13" baking pan with the bottom halves of the rolls (they should just fit). Spread half the ham over the rolls, and then layer half the the Swiss cheese on top. Repeat the ham and cheese layers. Place the other halves of the rolls on top, press them down gently. Set aside.

2.  In a small sauce pan, combine the butter, mustard, Worcestershire sauce, brown sugar and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour the sauce over top of the rolls, and then sprinkle the tops with poppy seeds. Cover the pan tightly with aluminum foil, and then refrigerate for at least three hours - or overnight (better).


3. When ready to bake, heat oven to 350℉. Bake covered for 25 minutes. Uncover and bake for about 5 more minutes until cheese is melted. Serve warm or room temperature.

If desired use different combinations of deli meat and cheese.

from Erica Bazil

Chocolate Milk Bundt Cake

1-3/4 cup all purpose flour
1/4 cup cocoa powder
2 tsp. baking powder
1 tsp. salt
1/2 cup butter (1 stick), melted
2 tsp. vanilla
4 eggs
1 cup chocolate milk
1 cup semi-sweet chocolate chips
powdered sugar

1.  Place oven rack in middle of oven.  Preheat oven to 325℉.  Grease and flour a 12 cup bundt pan.

2.  In a small bowl whisk together flour, cocoa, baking powder, and salt.  Set aside.

3.  In a electric mixer fitted with a whisk attachment.  Combine eggs and sugar and whisk on medium high for about 3 minutes until mixture triples in size.

4.  Add dry ingredients and whisk.  Slowly add the chocolate milk.  Whisk until smooth.  Fold in chocolate chips.

5.  Pour batter into prepared pan and bake for 50 to 60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.

6.  Cool in pan for 10 minutes, before inverted on a platter or cooling rack to cool completely.  Dust with powdered sugar and serve.


from The Novice Chef

Coffee Cake Banana Bread Muffins

3-4 overripe bananas
2 TBS brown sugar
1-1/2 tsp vanilla extract
1/2 tsp. cinnamon
1/2 cup butter, softened (1 cube)
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 TBS sour cream or greek yogurt

Crumb Topping: (Double if making bread)
1/2 tsp. cinnamon
1/2 cup flour
1/2 cup brown sugar
3 TBS cold butter

1.  Preheat oven to 350℉.  Grease 2 muffin tins (24 cups) or two 8x4 inch pans if making bread. 

2.  In a small bowl mash bananas, brown sugar, vanilla, and cinnamon.

3.  In bowl of mixer, cream butter and sugar together until light and fluffy.

4.  Add in eggs and beat until mixed.

5.  Sift in flour, baking soda, and salt. 

6.  Stir until just combined.  Add in sour cream and stir.

7.  Add mashed banana mixture and mix until combined. Divide batter among pans.  

8.  Make the crumb topping:  combine cinnamon, flour, and brown sugar.  Cut in butter and mix until topping looks like coarse crumbs.  Sprinkle coating evenly over the batter.

9.  Bake for about 20 minutes for muffins or 35-40 minutes for bread or until toothpick comes out clean with just a few moist crumbs stuck to it.

10.  Allow to cool for 10 minutes.  Move to a wire rack to cool.

From A Latte Food

Creamy Chicken Enchilada Soup

2-3 large chicken breasts
1-10 oz. can red enchilada sauce
1- 14 oz. can black beans rinsed and drained
1-14 oz can corn, drained
2-10 oz cans Rotel (diced tomatoes and green chilies)
2 cups chicken broth (14 oz can)
1 TBS minced garlic
1 tsp. salt
1 TBS taco seasoning
1- 8 oz block cream cheese
1/2 cup shredded mozzarella cheese

Toppings:
sour cream
shredded cheese
cilantro
tortilla strips or tortilla chips
avocado
diced green onion

1.  In a large pot put all ingredients except cream cheese and mozzarella cheese. Heat at medium high on stove top.

2.  Cook for about 30 minutes, or until chicken is cooked through.

3.  Remove chicken from pot and shred with forks.  Return to pot.

4.  Cut the cream cheese in to small cubes and add them to the pot.

5.  Stir well until the cream cheese has melted completely into the soup. Add mozzarella cheese and stir until melted.

6.  Serve with desired toppings.


adapted From Like Mother Like Daughter

Cinnamon Butter

1/2 cup butter, softened
1/3 cup powdered sugar
1 tsp. ground cinnamon
3 TBS honey (optional)

1.  Beat butter until fluffy.  Then add the rest of ingredients and mix well.  Once mixed well use immediately or refrigerate until ready to use.  

From Genius Kitchen

Raspberry Butter

1 cup butter, softened
1/2 cup fresh raspberries
1 TBS powdered sugar

1.  In the bowl of a stand mixer add butter and powdered sugar.  Mix on high for about 10 seconds.  Scrape down the sides of the bowl. 

2.  Add the fresh raspberries and mix on medium for 5-10 seconds or until the berries break apart , but not burst.

3.  Dump the butter mixture on a long sheet of plastic wrap set over tin foil.  Wrap and roll up the butter mixture to make a log or just put in a dish and cover.  Refrigerate for a couple of hours until firm.

From The Recipe Critic

Toffee Chocolate Chip Banana Muffins

3 over ripe bananas
1/2 cup brown sugar
1/4 cup sugar
1 egg, room temperature
6 TBS butter, softened
1 tsp vanilla
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp. baking soda
1 cup semi-sweet chocolate chips
3/4 cup toffee bits

1.  Preheat oven to 325℉.  Lightly grease 8 jumbo muffin tin wells or 18 regular muffin tin wells.

2.  Peel and mash the bananas in a large bowl.  Stir in the sugars, egg, butter, and vanilla until well combined.

3.  Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.

4.  Stir in the chocolate chips and toffee bits.  Spoon batter into the prepared muffin tin.  Bake for 17-30 minutes or until a toothpick inserted comes out clean. (Depends on the size of your muffins). Let cool in pan.  

From Mom on Timeout

I Want to Marry You Cookies

1 cup butter (2 sticks)
1-1/4 cups dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
2 cups flour
1 cup rolled oats (not quick cooking)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips (half milk/half semi-sweet or whatever you prefer)

1.  In a medium saucepan, melt the butter over medium heat until melted.  Remove from the heat.

2.  Add the dark brown sugar and white sugar and stir until smooth.  Chill the mixture for 10 minutes.

3.  Remove from refrigerator and stir in the egg, egg yolk, and vanilla.

4.  Add the flour,oats, baking soda, salt, and cinnamon and mix together.

5.  Stir in the white chocolate chips and chocolate chips.

6.  Roll by hand into 25 medium size balls or use a scoop.  Chill for 30 minutes.

7.  Preheat oven to 325℉.  Remove the cookies from the refrigerator and place on lightly colored cookie sheets.  Bake for 12-14 minutes.  (I like smaller cookies baked for less time).

The cookie dough balls can be frozen and baked from frozen.

From 5 Boys Baker

Butterfinger Rice Krispy Treats

1/4 cup butter (4 TBS)
1 (10.5 oz) package miniature marshmallows
1/2 cup creamy peanut butter
6 cups rice krispy cereal
3 (2.1 oz) butterfinger candy bars

1.  Grease a 9x13 inch baking dish.

2.  Place Butterfinger in a plastic bag and crush.

3.  In a large microwave proof bowl melt butter and marshmallows together.  Start with 1 minute and stir until smooth.  If you need more time heat in 30 second increments and stir well. (Or melt together in a saucepan).

4.  Add peanut butter and stir constantly until it has melted and is thoroughly mixed.

5.  Mix in crushed butterfinger then add rice cereal and mix completely.

6.  Pour into prepared pan and spread evenly.

7.  Allow to cool before cutting into bars.

From 365 Days of Baking and More

No Bake Peanut Butter Pretzel Cookies

1 cup light corn syrup
1-1/4 cup peanut butter
1 cup sugar
1 tsp. vanilla
dash sea salt
3 cups rice crispy cereal
1 cup roughly crushed pretzels
1 cup semi-sweet chocolate chips
dash of sea salt for tops if desired

1.  Line a baking sheet with parchment paper.

2.  Measure cereal and pretzels and put in a large measuring cup or bowl.

3.  In a large saucepan (5 quart) add peanut butter, sugar, and corn syrup.  Cook over medium heat until smooth and creamy, stirring occasionally.

4.  Remove from heat and add vanilla and dash of sea salt.  Stir.

5.  Add cereal and pretzels and toss until coated.

6.  Let cereal mixture sit for 3-5 minutes until it has cooled slightly.  It needs to be cooled enough that the chocolate chips don't get completely melted but not completely set up either.  ( I like my chocolate chips to completely melt so do your preference).

7.  Add chocolate chips and and quickly toss to incorporate.

8.  Scoop cookie onto lined baking sheet.  Put sea salt on top if desired.  Let sit until cool and firm.  Makes about 30.

From Little Dairy of the Prairie

Cabbage Salsa

1 head cabbage, shredded fine
1 tomato, diced small (no pulp)
1 bunch green onions, cut small
1/2 red onion, diced small
1 jalapeno, seeded and diced
1 bunch cilantro, chopped fine
1/3 cup olive oil (maybe less depending on size of cabbage)
1 TBS rice vinegar
1/2 tsp garlic salt
1/2 tsp pepper
2 dashes ground red pepper

1.  Mix all ingredients together in a large bowl.

2.  Serve with tortilla chips, etc.  Store leftovers covered in refrigerator.

Molten Chocolate Lava Cakes

4 oz. semi-sweet chocolate, roughly chopped
2 oz. bittersweet chocolate, roughly chopped
3/4 cup butter, diced into 1 TBS pieces (plus more to butter pan)
1-1/2 cups powdered sugar
1/8 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla
1/2 cup all-purpose flour

vanilla ice cream, sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving

1.  Preheat oven to 425℉.  Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter, set aside.  Grease well so they don't stick.

2.  Place chocolate and butter in a medium microwave safe mixing bowl and heat on high power for 30 seconds, remove and stir.  Return to microwave and heat 30 seconds longer, stir well.  If the mixture is still not melted continue to heat in 15 second intervals until melted and stirred smooth.  Let cool slightly.

3.  Stir in powdered sugar and salt. (It's pretty thick).  Then mix in eggs, egg yolks and vanilla.  Then fold in flour.  Stir until fully incorporated.

4.  Divide batter among prepared muffin well, filling each about 2/3 full.  (about 1/2 cup in each)  If using ramekins put them on a baking sheet.

5.  Bake until edges are set but center is still soft, about 10-12 minutes.  Remove from oven and cool 1-2 minutes (run knife around edge if they don't seem loose.  Invert onto rectangle surface then transfer to dessert plates and top as desired.  (I used a cutting board covered in foil).  Serve warm. 

From Cooking Classy

Super Soft Snickerdoodle Cookies

1 cup butter (2 sticks)
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract

Cinnamon/Sugar Mixture:
1/4 cup white sugar
1 TBS cinnamon
1/4 tsp. nutmeg

1.  Preheat oven to 425℉. 

2.  Melt butter in microwave or saucepan and let cool while you mix the dry ingredients together. (Sugars, flour, spices, baking soda, and salt)

3.  Whisk the eggs into the cooled butter and then add the vanilla. 

4.  Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

5.  In a shallow bowl mix together the sugar, cinnamon, and nutmeg together. 

6.  Form small (1-1/2 inch) balls of dough and roll them in the cinnamon sugar  nutmeg mixture. Place them on a unlined, ungreased baking sheet and flatten slightly.  Bake for 7 minutes them remove and let cool on the baking sheet for 5 minutes.  Remove to wire rack to cool.

7.  The dough can be refrigerated for up to 5 days if well wrapped.  You can also freeze in logs. 

Makes about 3 dozen cookies.

From thekitchn

Hot Fudge Sauce

1/2 cup butter, softened (1 stick)
1 cup chocolate chips
1 can sweetened condensed milk

1.  In a medium sauce pan on medium heat, melt the butter.

2.  Stir in the chocolate chips then add the sweetened condensed milk.

3.  Stir well to combine.  The butter will take a little bit to incorporate into the sauce.  Stir until smooth and silky.

4.  Serve over ice cream etc.  Store leftovers in the refrigerator.  Will keep about a month in sealed container.

From Simply Gourmet

Caramel Sauce

1/2 cup brown sugar
1 cup sugar
1/2 cup light corn syrup
1/2 cup butter
1 (12 oz) can evaporated milk
1 tsp. vanilla
dash salt

1.  In a heavy saucepan, combine brown sugar, sugar, corn syrup, butter, and evaporated milk.  Bring to a boil over medium heat.

2.  Boil, stirring constantly, for 15-20 minutes or until mixture thicken.  (If you like it pretty thick stir until it reaches almost soft ball stage).  Remove from heat and stir in vanilla and salt.

3.  Sauce will thicken as it cools.  Serve warm over ice cream, or apples, or cheesecake, or eat by spoonful.

4.  Store in fridge.  Yields 2-1/2 cups.

(If your heat is set too high, the sauce may appear curdled.  If this happens, let it cool some and then pour into a blender and blend until smooth.)

From Creations by Kara

Amish Cinnamon Muffins

1/2 cup butter, softened (1 stick)
1 cup sugar
1 egg
1 tsp. vanilla
1 cup buttermilk (or use regular milk if you need to)
2 cups flour
1 tsp. baking soda

Cinnamon/Sugar Mixture
1/3 cup sugar
1 tsp. cinnamon

1.  Preheat oven to 350℉.  Grease 18 muffin tin cups.  (Original recipe says 12 but it worked better for me to do 18 muffins).

2.  Cream together the butter, sugar, egg, and vanilla.

3.  Add buttermilk, flour and baking soda and mix until combined being careful not to over mix.  

4.  In a seperate bowl mix the 1/3 cup sugar and 1 tsp. cinnamon together.

5.  Fill muffin tins half full of batter.  Sprinkle with some cinnamon/sugar mixture.  Add another spoon of batter until all batter is used.  Then sprinkle tops with remaining cinnamon/sugar mixture. 

6.  Swirl batter around using a toothpick in the muffin cups. 

7.  Bake for 18-25 minutes or until toothpick inserted in center comes out clean.  Let cool in pan for a few minutes before removing to cooling rack.

from The SemiSweet Sisters

Muffin Tin Orange Rolls

1-3/4 cups warm water
2 TBS yeast
1/3 cup sugar
2 eggs
1/2 cup butter (1 stick), melted
1 tsp. salt
5 cups all-purpose flour

Filling:
1/2 cup butter (1 stick), softened
1/2 cup sugar
zest of 2 large oranges

Glaze:
2 cups powdered sugar
1/2 tsp. grated orange zest
2 TBS freshly squeezed orange juice

1.  In a small bowl, add water, yeast, and sugar.  Let rest for 15 minutes.

2.  In a large mixing bowl of a stand mixer use the dough hook.  Add eggs, melted butter, salt, flour and yeast mixture.

3.  Knead the dough with the dough hook on medium speed for about 3 minutes.  Cover bowl with towel and let dough rest for 10 minutes.

4.  Knead dough again for 3 minutes then let rest for 10 more minutes.

5.  Knead dough one more time for 3 minutes.  Let the dough rest one more time for 10 minutes.

6.  Divide the dough into 3 balls.  Lightly flour the counter top and roll each dough ball out in to a 15" x 8" rectangle.

7.  Mix the 1/2 cup softened butter, 1/2 cup sugar and zest of 2 oranges together.  Spread the mixture evenly over the three rectangles of bread dough.

8.  Roll up the rectangles lengthwise into 3 long tubes (like cinnamon rolls).  Use a sharp serrated knife or thread to cut the dough into 1-1/2" sections.

9.  Put each small dough round into a greased muffin tin.  (You can also lay them in a greased baking dish.)

10.  Allow dough to rise one more time for 30 minutes.

11.  Bake at 400℉ for 10-12 minutes.  Remove from oven and drizzle with glaze. (Recipe follows).

12.  To make glaze:  Whisk the powdered sugar, orange zest, and orange juice until smooth.  Drizzle over warm orange rolls.

Makes 36

From Tastes Better From Scratch

Soft Ginger Snaps

3/4 cup oil
1 cup sugar plus more to roll dough balls in
1 egg
1/4 cup light molasses
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
2 cups flour

1.  Preheat oven to 350℉.  Mix oil and sugar together in the bowl of a stand mixer.

2.  Add well-beaten egg.  Then stir in molasses and mix well.

3.  Add all dry ingredients and mix well.

4.  Roll a teaspoon of dough into a ball and roll to coat with sugar.  Place on an ungreased cookie sheet.

5.  Bake for 8-10 minutes or until cookies are crinkly.

From Tricia