Cookie Exchange

   

Gingerdoodles (or Snickersnaps)

from Budding Baketress

Snickerdoodle Dough

 

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

 

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.

Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.

 

Gingersnap Dough

 

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 cup granulated sugar for rolling cookies in

 

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

 

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

 

Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.

 

Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a  thicker consistency).

 

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

Fudge-Filled Irresistible Peanut Butter Cookies

Crisco® Original No-Stick Cooking Spray
1 1/2 cups Jif® Creamy Peanut Butter
1 stick Crisco® Baking Sticks All-Vegetable Shortening OR 1 cup Crisco® All-Vegetable Shortening
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
FILLING
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Directions

1. HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.
2. For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
3. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
4. BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
5. For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Oatmeal Carmelitas

Original recipe makes 3 dozen small bars
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
2. Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 10 minutes.
4. Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5. Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

Hot Chocolate Cookies

from Pennies on a Platter
Yield: 3 1/2 dozen cookies
Serving Size: 2 cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix (store-bought or homemade)
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup miniature semi-sweet chocolate chips
2 cups miniature marshmallows

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.
In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. Fold in the chocolate chips.

Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.

Brownie Cheesecake Bars

1 (19.5 ounce) package Pillsbury® Classic Traditional Fudge Brownies
3/4 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
Smucker's® Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping

Directions
Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.

Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
Kitchen-Friendly View

PREP
10 mins
COOK
35 mins
READY IN
45 mins

Sugar Cookies

Yield: 4 dozen

Ingredients:

For the cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Sprinkles

Directions:
For the cookies:
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.

R-Bars

2 cups graham cracker crumbs
3 cups powdered sugar
1 cup crunchy peanut butter
1 cup melted margarine
12 ounces semi-sweet chocolate chips

Mix graham cracker crumbs, powdered sugar and peanut butter. Add melted margarine and mix well. Spread out in a PAM’ed 9x13 pan. Melt chocolate chips (cook 1 minute at a time and stir in microwave – they can burn) and spread over peanut butter mixture. Cut into bars so that you can re-cut them when the chocolate  hardens without breaking the chocolate.

Let harden and serve.

Apple pudding cake

1 cube butter

2 cups sugar

2 eggs

4 large unpeeled apples grated

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup chopped nuts

 

Sauce:

2 cubes butter no substitute

1 cup evaporated milk

2 cups sugar

1 teaspoon vanilla

 

Cream butter and sugar. Add eggs and apples. Add dry ingredients and mix well. Stir in nuts. Bake in 9x13 pan at 350 degrees for 45 minutes.

Cook ingredients for sauce in a sauce pan over low heat for 15 minutes. When cake is done, cut into squares put on saucer or in a bowl and ladle sauce over top.

Pumpkin Fluff

1 small tub Cool Whip

1 small can pumpkin

1 small box vanilla instant pudding

 

Mix together. :D

 

yummy with Nilla Wafers, apple slices, or I'm sure about anything!

Veggie Cobbler

FOR THE FILLING:

1 large baking potato, peeled and cut into a 3/4-inch dice

1-1/2 cups of peeled and thinly sliced carrots

1-1/2 cups frozen peas

1-1/2 cups sliced mushrooms

1/2 cup broccoli florets

1/2 cup frozen corn kernels

1/2 cup diced butternut squash

3 tablespoons unsalted butter

1 large onion, quartered and thinly sliced

3 tablespoons flour

2-1/2 vegetable bouillon cubes dissolved in 1-1/4 cups hot water

1 cup milk

1/2 teaspoon salt

1/2 teaspoon celery seed

1/4 teaspoon pepper

1 teaspoon thyme

1/3 cup grated Parmesan

 

FOR THE TOPPING:

3/4 cup yellow cornmeal

1 tablespoon plus 1 teaspoon sugar

1-1/2 teaspoons baking powder

1/2 cup milk

1 large egg, lightly beaten

1 tablespoon oil

1/2 teaspoon salt

 

Instructions

Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in a medium-size pot and fill it with enough water to cover the vegetables plus one inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them aside.

Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and sauté them, stirring often, until they're soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to stir until the sauce thickens, about 4 minutes.

 

Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired, then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its consistency is thicker than potato soup. Transfer the filling to a casserole dish.

 

Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly blended. Spread the batter over the filling. Bake the cobbler until the top is golden brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before serving.

 

Serves 8.

Caramel Apple Cider

From: Kristina
Makes 1 - 16oz. drink
16oz. or 2 Cups of Apple Juice
2 Tablespoons of Cinnamon Syrup (I use Torani Syrup)
Whipped Cream
Caramel Sauce (I use Smucker's Ice Cream Caramel Sauce)
Heat the apple juice and cinnamon syrup to desired temperature.  Top with whipped cream and drizzle with caramel sauce.
Enjoy on a cool, fall day!

Pumpkin Spice Truffles

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 teaspoons confectioners’ sugar
1/4 teaspoon ground cinnamon
pinch of orange zest
4 ounces cream cheese, softened
about 16 ounces chopped white chocolate, melted (for dipping)

Melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls.  (about 1 hour)

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment-or foil-lined baking sheet. transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

when you are ready to dip the truffles, melt the white chocolate (or candy melts) in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate. Turn quickly to coat and balance on the tines of a fork to shake off the excess. Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired. Repeat with the remaining filling balls. Transfer the baking sheet to the refrigerator and chill until the coating is set.

Chicken Enchilada

29 ounces tomato puree
1 can corn
1 can black beans
1 can diced tomatoes
2 packets of taco seasoning
1 chopped onion
4  chicken breasts cut into strips
grated cheese
queso
Put into crockpot on low for 4 hours, stirring occasionally. When done, mix a con of refried beans with queso and smear on tortillas with a spoonful of crockpot chicken mix (use slotted spoon to limit juice). Sprinkle grated cheese on top and wrap. Place in a baking dish and sprinkle with more cheese. Bake at 375 degrees until cheese is melted.
leftovers can be used as taco soup. add a dollop of sour cream and serve over Fritos.

Kielbasa for Meatballs

1 pound kielbasa sausage, sliced 1/4 inch thick

2 cups ketchup

1 cup packed dark brown sugar

1/2 cup red wine vinegar

1/2 cup water

1 tablespoon Dijon mustard

1 tablespoon Worcestershire

2 garlic cloves, minced

salt

Tabasco

about 70 3/4 inch meatballs (cooked)

 

Cook the kielbasa in a large Dutch oven over medium heat until lightly browned, about 5 minutes. Add the ketchup, brown sugar, vinegar, water, mustard, Worcestershire, and garlic. Bring to a simmer and cook for 15 minutes.

Add meatballs to the sauce and cook for 10 minutes. Season with salt and Tabasco. Transfer to a bowl and serve immediately or keep warm in a crockpot for up to 4 hours.

Serves 20 – 30 people

Fruit and Cheese Kabobs & Dip

1 pint fresh strawberries, halved

1-1/2 cups green grapes

cheddar and Monterey Jack cheese cubes

1 cup (8 ounces) vanilla yogurt

1/2 cup sour cream

2 tablespoons honey

1/2 teaspoon ground cinnamon

 

On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip).

Carmel Crunch Apple Dip

1 bag wrapped caramels

2/3 cup half & half

8 ounces cream cheese softened

1/2 cup brown sugar

1/2 cup chopped peanuts

2 Skor candy bars, chopped

 

Unwrap caramels and place into a saucepan. Heat on low and add half & half. Heat and stir so it doesn’t burn. In mixer cream the cream cheese until fluffy then add the brown sugar; mix well.  Spread onto a platter. When caramel is melted and smooth remove from heat. Cool for 10 minutes. Spread onto cream cheese layer. Sprinkle on nuts and chopped Skor bar.  Serve with fruit

Strawberry Cream Cheese Fruit Dip

1 tub strawberry cream cheese

1 tub marshmallow crème

4 ounces cool whip (optional)

 

Beat the cream cheese with a mixer until fluffy then add the marshmallow.  Mix well. Stir in cool whip if desired (makes it go further.)  Serve with fruit

Mini Maple Chocolate Chip Pancake Muffins.

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2/3 cup buttermilk

1 egg

2 tablespoons pure maple syrup

2 tablespoons melted butter

1/4 cup mini chocolate chips

 

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.

Pecan Tassies

PASTRY:

· 1 Cup all-purpose flour

· 1 Tablespoon(s) granulated sugar

· dash salt

· 1/4 Cup (2 ounces) 1/3-less-fat cream cheese -- softened

· 2 Tablespoon(s) butter or stick margarine -- softened

· 2 Tablespoon(s) fat-free milk

· Cooking spray

FILLING:

· 1/3 Cup finely chopped pecans

· 1/2 Cup packed brown sugar

· 1/3 Cup light-colored corn syrup

· 1 teaspoon vanilla extract

· 1/8 teaspoon salt

· 1 large egg

· 1 large egg white

 

DIRECTIONS

Preheat oven to 350°. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

 

To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Source: Cooking Light, NOVEMBER 2000

Zucchini Bread

Yield: Makes 4 large or 8 small loaves

 

6 eggs

1-½ cups brown sugar

2 cups white sugar

1-¾ cup olive oil

5 cups unpeeled zucchini, grated

5 teaspoons vanilla

6 cups flour

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

6 teaspoons ground cinnamon

2 cups walnuts, chopped

¼ cup walnut oil

 

Preheat oven to 350 degrees. Butter or spray 4 large loaf pans (9 x 5 inches) or 8 small (7-¼ x 3-¾).

Beat the eggs until light. Add the sugars, mixing well. Add the oil, zucchini and vanilla and mix well.

Sift the dry ingredients together. Add to the egg mixture by the cupful. Stir until blended. Do not over mix. Add the nuts and walnut oil, fold in until just incorporated.

Fill the loaf pans 2/3 full. Bake approximately 60 minutes for large loaves and 45 minutes for small loaves. Allow to cool on rack for 20 minutes before removing from pan.

 

Notes:

• You can use all white sugar if you prefer.

• Any light vegetable oil may be substituted for the olive oil.

• Zucchini bread freezes very well.

• Recipe can be halved without any ill effects.

• The walnut oil can be left out. It does give the bread an special enhanced flavor. The samples at Cooking Group did not have the walnut oil because I thought I had it but it was rancid. :~(

Candy Treat

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Special K cereal
1/2 package chocolate chips
1/2 package butterscotch chips

Add sugar and corn syrup to a pot and bring to a good boil.  Add peanut butter and stir until it melts.  Pour over cereal and lightly press into a greased 10x13 pan.
Mix and melt chocolate and butterscotch chips together and spread over the top of the cereal mixture and allow to set.   Cut into squares and serve.

** Don’t put this into the refrigerator or it will be VERY hard to cut into squares.

Ultimate Strawberry Shortcake

1 pound fresh strawberries

1/4 sugar (or however much you want)

8 ounces cream cheese, softened

1 cup powdered sugar

1 (8 ounce) containers frozen whipped topping softened

1 (14 ounce) angel food cake, cut into cubes or broken into chunks ( I buy the cake already made)

Directions

Wash, stem, and cut strawberries in half.

Add sugar; toss to mix well.

Chill.

Beat cream cheese and powdered sugar well.

Fold in whipped topping and cake cubes.  This works best when cream cheese and whipped topping are softened enough.

Spread cake into an ungreased 13x9 dish.

Cover and chill for at least 2 hours.

Cut cake into squares; top with strawberries.

Also works best if you don't double it and just 'double' it in single batches.

Bacon Tomato Cups

From: Colleen Ursenbach

Yield: about 30 appetizers.

 

8 slices of bacon, crisply cooked

1 medium tomato

1/2 small onion

3 ounces Swiss cheese

1/2 cup mayonnaise

1 teaspoon basil

1 can (10 ounces) refrigerated flaky biscuits

Preheat oven to 375°. Coarsely chop bacon, tomato, and onion. Grate cheese. Mix all ingredients except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Lay each thin biscuit over a mini-muffin pan cup and press into the cup. (I greased the muffin pans.) Fill each cup with the bacon mixture. Bake 10-12 minutes, until golden brown.

Pasta with Sun-Dried Tomatoes

From: Barefoot Contessa Family Stule

Yield: 6 – 8 servings

 

1/2 pound fusilli (spirals) pasta 

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced (Plum Tomatoes)

3/4 cup good black olives, such as kalamata, pitted and diced ***(I used regular olives)

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

 

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar ***(I used a little less)

6 tablespoons good olive oil ***(I used a little less)

1 garlic clove, diced

1 teaspoon capers, drained*** (I used a little more)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned  ***(Didn't have at the time)

 

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Raspberry Apricot Syrup

5 cups pureed apricots

7 cups sugar

10 ounces frozen raspberries

6 ounces raspberry Jell-o

 

Mix apricots, sugar and raspberries well and boil for 20 minutes, stirring frequently.

Add Jell-O and stir well.  Pour into jars (makes almost 6 pints) and water bath for 10 minutes

Dinner Rolls (or Cinnamon Rolls)

2 cups scalded milk

1/2 cup butter or margarine

1 cup sugar

3 eggs

6 cups flour

2 Tablespoons yeast

 

Pour scalded milk over the butter and sugar and mix.  Add eggs and mix.  Add flour until as thick as pancake dough (about 2 c. flour).  Add yeast and mix.

Let raise until twice the size (about 30 minutes).

Add flour to make soft dough (about 4 c.).  Let raise until size is doubled.

Shape as desired.  Let raise 30 minutes.

Bake at 400° for 15-20 minutes

Buffalo Chicken Mac and Cheese

13.25 ounce box Barilla Whole Grain Pasta (shells, penne or rotini)
1 pound cooked chicken,  cut into bite-sized pieces
2 small bell peppers, red and yellow, seeded and diced
1 bunch chopped green onions, divided
2 garlic cloves, roughly chopped
8 ounces cream cheese
1 cup GOOD blue cheese dressing
1/2 - 3/4 cup Buffalo Hot Wing Sauce
3 cups shredded cheese, divided (cheddar, mozzarella or a blend)
3/4 cup Panko bread crumbs

Preheat oven to 350° F
Boil the pasta in salted water according to package instructions. Drain and transfer to a 9 x 13 inch baking dish.
Add the cooked chicken, chopped bell peppers, 3/4 of the green onions, and 2-1/4 cups of shredded cheese to the baking dish. Mix well.
Place the garlic, cream cheese, blue cheese dressing and 1/2 cup hot wing sauce in a food processor. Puree until smooth. taste and add another 1/3 cup hot wing sauce if needed. Pour over the pasta and toss.
Mix the remaining 3/4 cup cheese and the Panko together. Sprinkle over the top of the pasta, then sprinkle with the remaining green onions.
Bake until golden, approximately 30-40 minutes.

Preparation time: 20 minutes
Cooking time: 40 minutes
8 servings

Jell-O Cottage Cheese Dessert

16 ounces Cool Whip
24 ounces cottage cheese
small can of crushed pineapple
2 small boxes of Jell-O gelatin (or 1 large box) of any flavor

Mix the Cool Whip and Jell-O very will in a large bowl. Add the cottage cheese to the mixture. Add the drained crushed pineapple and refrigerate the mixture for at least 2 hours before serving

Taffy

2-1/2 cups sugar
3 tablespoons cornstarch
1 cup corn syrup
1-1/3 cup water
2 tablespoons butter
1 teaspoon salt
1-6 gram package Kool-Aid
1/2 teaspoon vanilla

Butter cookie sheet and sides
In saucepan, mix sugar and cornstarch. Add corn syrup,water, butter and salt. Stir until butter is melted. Bring to boil (and quit stirring). Heat to 250°. Immediately remove from heat and stir in vanilla and Kool-Aid. Stir well. Pour onto buttered pan and let cool about 15 minutes. Start pulling until opaque and light in color. About 10-15 minutes.

Orange Julius

From: Kristina Barney

Yields: 6 Cups

 

1 Can (6oz) frozen orange juice

1 Cup milk

1 Cup water

½ Cup sugar

1 tsp. vanilla extract

10-12 ice cubes

 

Combine all the ingredients in a blender and blend until smooth.  Serve immediately.  ***(I also pour into popsicle molds and freeze for a refreshing treat on a hot afternoon.)

Lemon Blueberry Cheesecake Bars

For Base:

Butter, for greasing

2 tablespoon sugar

1/8 tablespoon ground cinnamon

9 graham crackers

1/2 stick unsalted butter, melted

 

For the Filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

1/2 cup sugar

1 1/2 cups fresh blueberries

 

For the Base:

Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

 

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

 

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Chilled Strawberry Soup

1 cup apple juice

1 cup water, divided

2/3 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 cups fresh strawberries

2 cups (16 ounces) strawberry yogurt

 

In a small saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool.

 

Place strawberries and remaining water in a blender; cover and process until smooth.

 

Pour into a large bowl. Add apple juice mixture and yogurt. Chill.

 

Garnish with additional strawberries if desired. Yield: 6 servings.

Banana Bars

 

1 cup sugar

1/4 cup milk

2 eggs

1 teaspoons lemon juice

1/2 teaspoons salt

1/2 cup shortening

1 1/2 cups flour

1 1/2 medium bananas

1/2 teaspoons baking soda

 

mix together and put in a 9x13 cake pan. bake @ 375 for 25 minutes. let cool for 5 minutes and then spread on glaze.

 

Banana Glaze

1/2 banana

2 tablespoons margarine

2 cups powdered sugar

1/2 teaspoons vanilla

dash salt

Mini Lemon Cheesecakes with Strawberries

12 Keebler Sandies cookies

8 ounces cream cheese

2 teaspoons grated lemon zest plus 1 tablespoon juice

1/2 cup sweetened condensed milk

2 large eggs

8 ounces strawberries, hulled and sliced thin (1-1/2 cups)

1 tablespoon sugar

 

Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12 cup muffin tin with paper or foil liners. Place 1 cookie in each muffin cup.

 

Using stand mixer fitted with paddle, beat cream cheese and lemon zest on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in condensed milk until incorporated, about 1 minute, scraping down bowl as needed. Add eggs, one at a time, and beat until smooth, 2 to 3 minutes. Add lemon juice and mix until just incorporated, about 15 seconds.

 

Divide batter evenly among muffin cups. Bake until set, about 20 minutes. Let cheesecakes cool in tin, about 30 minutes. Wrap tin with plastic wrap and refrigerate until cakes are chilled and firm, at least 1 hour. (Cheesecakes can be refrigerated for up to 1 day.)

 

Before serving, toss strawberries with sugar and let sit until juicy,  about 10 minutes. Remove cheesecakes from muffin tin, fan sliced strawberries attractively over top of each cake, and serve.

Earthquake Cake

1 cup nuts

1 cup coconut

German Chocolate Cake Mix (oil, egg,)

1 cube margarine

8 ounces cream cheese (softened)

1 teaspoon vanilla

2 cups powdered sugar

1 cup chocolate chips

 

Generously grease and flour 9x13

Sprinkle nuts and coconut in bottom of pan and set aside

Prepare box of German chocolate cake mix according to the directions. Pour over the nuts and coconut.

In separate bowl, mix margarine, cream cheese , vanilla,  and powdered sugar. Mix well then add chocolate chips.

Drop by teaspoonful onto batter. Bake at 350 for 50 min.

Pesto Focaccia Sandwich

Yields:  about 6 sandwiches

1 loaf of focaccia bread
1 jar of prepared pesto
½ pound thinly sliced Black Forest ham
½ pound thinly sliced roasted turkey breast
6 Provolone cheese slices
½ small red onion, thinly sliced

Cut bread in half horizontally using a serrated knife.  Spread pesto evenly over cut sides.  Layer ham, turkey, cheese and onion evenly over bottom half.  Top with remaining bread half.  Wrap in aluminum foil.  Bake at 450 for 10 minutes until warmed.  Cut into six wedges.

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in 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 or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Open-Faced Caprese Sandwich

Ciabatta bread or Baguette

Roma Tomato

Basil

fresh Mozzarella cheese

Oil/Balsamic Vinegar mixture

 

Spread basil on bread (if using fresh basil leaves, wait). Top with cheese and broil until melted. Remove and top with fresh tomato, (this is where you add fresh basil leaves) then brush with oil/vinegar mixture

Cucumber Sandwiches

1 Cucumber

8 ounces Cream Cheese

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/2 teaspoon Kosher salt

1 loaf light white bread

 

Grate cucumber and squeeze out extra juice. Mix with cream cheese and seasonings. Cut out white bread with cookie cutter and spread with cream cheese mixture

Monte Cristo Sandwich

Ingredients

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1/8 teaspoon ground black pepper

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

 

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

 

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

(from Allrecipes.com)

Easy Chicken Salad

1 pint canned chicken
1/4 cup Mayonnaise
1/8 cup sweet relish
1 tablespoon mustard
Pepper Jack cheese (as much as you like)

Combine ingredients and serve with yellow banana peppers

Ice Cream Sandwiches

1/2 cup melted butter

1/2 cup white granulated sugar

1 large egg

1 tsp. vanilla

1/2 cup flour

1/4 cup cocoa powder

1/4 teaspoon salt

4 cups vanilla ice cream, slightly softened

 

Preheat oven to 350 degrees.  Place parchment paper in a 10x15 inch pan.  Melt butter slowly stirring frequently.  Be careful NOT to let the butter boil.   Whisk together the butter and sugar.  Whisk in the egg and vanilla.  Add the flour, cocoa powder, and salt.  Stir to combine.  Pour into the pan.  Spread out (batter will be thick) until the batter reaches the edges of the pan.  Bake in the oven for 10 min.  The cake is done when it is dry to the touch and the edges start to pull away from the sides.  Remove from the oven and let cool on a cooling rack.  Gently lift the cake onto a cutting board.  Use a serrated knife to cut the cake in half.  Place one half of the cake on to a piece of plastic wrap.  Spread ice cream onto the cake.  Top with other half of cake.  Wrap tightly in plastic and then freeze for at least 2 hours, preferably overnight.  When ready to serve, slice the ice cream sandwich into serving size pieces with a serrated knife.  Enjoy!

Ham and Cheese Sliders

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

 

Poppy seed sauce

1 Tablespoon poppy seeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

 

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

 

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

Nutty Ham and Apple Sandwiches

Ingredients

• 8 teaspoons spicy brown mustard
• 8 slices rye bread
• 4 lettuce leaves
• 1 large tomato, thinly sliced
• 4 slices cheddar cheese
• 1/2 pound fully cooked ham, thinly sliced
• 1 tart apple, thinly sliced
• 1/4 cup sliced almonds

Directions

• Spread mustard on each slice of bread. On four slices, layer the lettuce, tomato, cheese, ham and apple. Top with almonds and remaining bread. Yield: 4 servings.

Dessert Cheeseball

1/4 cup butter (1/2 stick)
2-8oz packages of cream cheese
1/4 teaspoon vanilla

Beat these ingredients until fluffy.

Then add:
1 1/2 cups powdered sugar
1/4 cup brown sugar

Beat until combined.

Stir in 1 1/2 cups mini semi sweet chocolate chips.

Cover and refrigerate for two hours.  Remove dough, shape into a big ball and refrigerate for another hour.  Roll ball in two cups chopped pecans just before serving.  Serve with graham cracker sticks.

Chili Lime Shrimp Sandwich

Serves four

Ingredients
1 pound cooked jumbo shrimp, cleaned and cut into large pieces
½ cup plain yogurt or mayonnaise
¼ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper to taste
1 jalapeno, diced small (optional)
2 scallions or green onions, chopped
Juice of 2 limes
2 pita breads, each cut in half or baguette slices for smaller bites
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix mayonnaise/yogurt with lime juice, chili powder, garlic powder, jalapeno (if wanted) and salt and pepper in a small bowl.
Step 3 – Add the shrimp and toss with dressing.
Step 4 – Stuff each piece of pita with ¼ of the shrimp and romaine. Or serve on baguette slices.

Caramel Apple Salad

1 20 oz. can crushed pineapple
1 small tub of cool whip
1 3.4 oz.box instant butterscotch pudding
4-6 apples cubed

Mix pineapple and pudding together in bowl. Add apples. Fold in whip cream. Chill.

Asian Noodle Salad

Salad Ingredients:

1 package Linguine Noodles, cooked, rinsed, and cooled

1/2 head sliced Napa Cabbage, or more to taste

1/2 head sliced Purple Cabbage, or more to taste

1/2 bag Baby Spinach, or more to taste

1 whole Red Bell Pepper, sliced thin

1 whole Yellow Bell Pepper, sliced thin

1 whole Orange Bell Pepper, sliced thin

1 bag Bean Sprouts (also called Mung Bean Sprouts)

Cilantro, up to 1 bunch, to taste

3 whole Scallions, sliced

3 whole Cucumber peeled and sliced

1 can (about 10 oz. ) whole Cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole Lime, juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up to 3 Tablespoons) Sesame Oil

1/3 Cup Brown Sugar

3 Tablespoons Fresh Ginger, chopped

2 cloves Garlic, chopped

2 whole Hot Peppers or Jalapenos, chopped

chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro

Servings: 6

Texas Confetti Rice Salad

Taste of Home Recipe

 

2 cans (14-1/2 ounces each) chicken broth

2 cups uncooked long grain rice

1/2 cup water

4 cups cubed cooked turkey

4 medium tomatoes, seeded and chopped

2 cups fresh or frozen corn, thawed

1 large green pepper, chopped

1 medium red onion, chopped

1 cup olive oil

1/2 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

3 tablespoons white wine vinegar

3 tablespoons lime juice

2 tablespoons Dijon mustard

2-1/2 teaspoons ground cumin

1 teaspoon garlic salt

1/2 teaspoon crushed red pepper flakes

1 medium ripe avocado, peeled and cubed

 

Directions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.

Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

 

Yield: 12 servings (1-1/3 cups each).

Mandarin Pasta Salad

Romaine Lettuce

1 can mandarin oranges

1 cup cucumbers – chopped

2 cups cooked bowtie pasta

1/2 cup sugared almonds*

combine ingredients and top with almonds

goes well with any dressing

 

*Sugared Almonds

1 cup chopped almonds

1/8 – 1/4 cup sugar

cook and stir on medium-low until sugar melts and gets sticky, almonds will lightly brown.  Watch closely as the nuts will burn fast

Salad - blue cheese, pear and walnut

Ingredients:

Romaine lettuce, shredded

Walnuts coarsely chopped

Canned pears, coarsely chopped

Blue cheese crumbles (optional)

Blue cheese dressing

Carrots shreds deep fried

Frying carrot shreds - Add a small amount of carrot shreds to hot oil. The oil will bubble up and overflow the pan if too many are added at one time. Once the oil starts to reduce, you can add more handfuls. Carrots will reduce by two-thirds while frying. Cook till they are a medium brown so they are crispy when they cool. Drain on paper towel.

Layer salad as follows:

* lettuce

* pear pieces

* walnut pieces

* blue cheese crumbles (optional)

* blue cheese dressing

* crispy fried carrot shreds on the very top

Breakfast Pizza

This delicious recipe was inspired by this one from Our Best Bites.

French Toast Breakfast Pizzas
6 Whole Wheat English Muffins
4 eggs
2 tbsp milk
1/4 tsp. salt
10 dash's of Tabasco Sauce (optional, I have not tried it this way but have heard it adds a nice kick.)
12 thin slices of ham (sliced bite size) 10-12 slices of bacon crumbled
3/4-1 cup Cheddar, pepper jack, mozzarella, Swiss, or whatever you want depending on the flavor profile your looking for.
assorted chopped veggies such as mushrooms, green onions, peppers, tomatoes, olives etc.

Preheat oven to 400 degrees.  line a baking sheet with parchment paper.  Spray the parchment paper with nonstick spray to keep the egg from sticking.  (The recipe from our best bites recommends spraying aluminum foil.  This does not work nearly as well as the parchment paper so I recommend sticking with parchment.)  In a pie plate whisk together the eggs, milk, salt, and Tabasco sauce.  Soak each half of the English muffin in the egg mixture.  The muffin should hold some egg but not fall apart.  Place the English muffin cut side up on the baking sheet.   Sprinkle a small amount of cheese over each muffin then place the ham, bacon, or other choice of meat on each muffin.  Place your assorted vegetables on the meat and then top with the remaining cheese.  Bake for 15 minutes and serve immediately. 

These can also be individually frozen for a quick breakfast.  Be sure to let them cool completely before putting them in the freezer.  When it comes time to thaw you can microwave for about 90 sec (depending on the power of your microwave).  If you have some extra time you can thaw them for about 45 seconds and then pop them in a 400 degree oven for about  5 minutes.  They will come out crisp and delicious.

Yummy pancake syrup

*Make in large pan because it foams up
5 cubes of butter
5 cups of sugar
2 1/2 cup buttermilk
 
Melt, take off heat before boiling. Then add:
 
5 teaspoons of vanilla
2 1/2 teaspoons of baking soda.
 
Stir until it stops foaming

baked oatmeal

Baked Oatmeal - Our Best Bites
3 cups regular oats (not quick-cooking)
3/4 cup brown sugar
1 teaspoons salt
2  teaspoons  cinnamon
2  teaspoons  baking powder
3/4 cup craisins, raisins, dried cherries, or other dried fruit
1 cup milk
1/2 cup butter, melted or applesauce (I used applesauce and it tasted great)
2  teaspoons  vanilla
2 eggs

Preheat oven to 350.  In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and craisins.  In a smaller bowl, mix together the milk, butter, vanilla, and eggs.  Add the liquid mixture to the dry mixture and whisk to combine.  Pour into a deep 9" pie plate or an 8x8" or 9x9" baking dish.  Bake for 40 minutes (mine took 30) or until the top is golden brown.  Serve immediately with a splash of warmed milk.  Serves 8.

Hot Eggs

½ cup butter                                      

1-8oz can chopped green chilies

10 eggs                                              

1 pint small curd cottage cheese

½ cup flour                                        

1 lb. sharp cheddar cheese – grated

1 teaspoon baking powder            

dash salt

Melt butter in 13x9x2 pan.   Beat eggs.  Add flour, baking powder, salt and blend well.  Add melted butter, chilies, cottage cheese, cheddar cheese.  Mix well.

Pour into prepared pan.  Bake 400° for 15 minutes.  Reduce heat to 350° and bake 35-40 minutes longer.

This entire pan of eggs can be frozen for future meals or make individual servings and freeze to enjoy for a quick meal.  Best if thawed first and then reheated in the oven or microwave.

Sausage Biscuits

1/4 cup milk

2 cups Bisquick

1 egg

16 oz. ground sausage (uncooked)
12 oz. grated cheddar cheese

Combine the milk, Bisquick, and egg.  Add the raw sausage and grated cheese.  Mix well.
Drop onto ungreased cookie sheet and bake at 350 for 20 min.
Makes about 2 dozen.

This works wonderfully to freeze and reheat when you need something quick.

Maple syrup recipe

2 cups water
4 cups white sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp maple flavoring

Mix all ingredients and heat until just boiling.

Eggs Benedict Crepes

4 eggs

4 slices of ham

1 cup of shredded Swiss cheese

4 crepes already made

Hollandaise sauce (Knorr mix)

salt and pepper to taste

Make your Hollandaise sauce. Keep it warm by putting the lid on it.

Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. Once all of the eggs are placed in the water, let simmer for 5 minutes, or until yolks are cooked to your preference.

Assemble crepes: Lay each crepe flat. Sprinkle half of the crepe with cheese and follow with a slice of ham. Fold over the other half. Place in a greased skillet over medium heat until cheese starts to melt. Flip over and warm the other side. It will get a slightly crisp crust. Transfer to serving plate and fold again, into quarters.

Place the poached egg on top of the folded crepe. Spoon Hollandaise sauce over the top and serve.

Variation: If you don't want to make crepes, you can serve the eggs over toasted English muffins.

Crepes

3 tablespoons granulated sugar

1 cup flour

3 large eggs

1 cup milk

½ cup warm water

3 tablespoons melted butter, cooled

1 pinch salt

Place sugar, flour, salt, eggs and milk in a large bowl. Mix together using a whisk. Whisk in warm water. Add melted butter and whisk again. Strain batter through a sieve.

Lightly coat frying pan with Pam. Heat pan over medium-high heat. Once pan is hot, pour in ¼ cup of batter. Tilt pan and rotate, causing batter to cover bottom of pan. (Do this quickly as the batter cooks quickly). Cook 1 minute or less, till crepe is browning on edges. Flip and cook another 30 seconds. Lift off and stack crepes on a plate.

Multigrain Bread

From ourbestbites.com who got it from Cook’s Illustrated Cookbook

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook’s Illustrated recommends: “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. Transfer the dough to a clean counter and knead by hand to form a smooth, roughd ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. Proceed with recipe as directed.”