Buttery Soft Pretzels

Jenny Made these for Ella's Carnival birthday party and they were SO yummy!                      From allrecipes.com

12 Servings, Prep Time: 2 Hours , Cook Time: 10 Minutes

Ingredients

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

BBQ Chicken Sliders

Add chicken
Cooked in broth in crock pot on low about 7 hours.

Shred.

Dump in BBQ sauce and cook another hour.

Easy Mac'n Cheese

Half block of Velvetta Cheese
8 oz. whipping cream

Melt on stove top.

Pour over cooked macaroni noodles (1 lb).

YUMO!

Cranberry Fluff Salad

adapted from The Lion House Cookbook

Ingredients:
2 cups raw cranberries
zest of 1/2 orange
1/2 cup granulated sugar (I used evaporated cane juice)
3 cups mini marshmallows
2-3 small Granny Smith apples, diced
1/2 cup chopped pecans, walnuts, or almonds
1 cup heavy cream, whipped
1/2 tsp. vanilla extract

Instructions:
Place the cranberries and orange zest in the bowl of a food processor or blender. Pulse until finely chopped. Transfer to a bowl and add the sugar. Let stand for a few minutes and add the marshmallows. Cover and refrigerate several hours or overnight. Stir in the apples and nuts. Fold in the whipped cream and vanilla extract. Chill until ready to serve.

Makes enough for 6-8 servings.

Boston Market Copycat Sweet Potato Casserole

serves 12

Sweet Potatoes
3 ½ - 4 pounds sweet potatoes, peeled and cut into 1” pieces
4 tablespoons (½ stick) unsalted butter
¾ cup packed light brown sugar
½ cup heavy cream
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Topping
2 cups marshmallows
½ cup flour
4 tablespoons butter unsalted butter
6 tablespoons packed light brown sugar
¼ cup old fashioned rolled oats
¼ teaspoon ground cinnamon

Fill a large pot with sweet potato pieces and water.  Bring to a boil over high heat.  Cook until fork tender.  Drain potatoes and place back into pot.  Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.  Add remaining ingredients (except topping ingredients).  Mix until combined.

Preheat oven to 350°F.  Grease an 8”x10” casserole dish (8x8 or 9x9 works too). 

Spoon sweet potatoes into casserole dish and smooth out.  Sprinkle top of sweet potatoes with marshmallows.

Melt butter in a medium microwave safe bowl.  Add remaining ingredients.  Mix with a fork.  Sprinkle over top of casserole.

Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

YIELD: 1 9-inch springform pan, 10+ very generous pieces

 

PREP TIME: 20 minutes

 

COOK TIME: 0 minutes

 

TOTAL TIME: 3+ hours, for chilling and setting up

INGREDIENTS:

Crust
20-ounce package chocolate sandwich cookies, crushed to fine crumbs (I used chocolate-filled Trader Joe's version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used)
6 tablespoons unsalted butter, melted (3/4 of 1 stick)

Filling and Topping
8 ounces cream cheese, softened (I used Trader Joe's spreadable light cream cheese; reduced fat or full-fat cream cheese may be used)
8 ounces Cool Whip, at room temperature (I used Fat Free Cool Whip; reduced fat or full-fat whipped topping may be used)
heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (use Jif, Skippy or similar; do not use natural or homemade because it can separate)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
about 1 cup Snickers, diced small (I used Peanut Butter Squared Snickers; or use your favorite candy)

 Recipes

about 1/4 cup salted caramel sauce, for drizzling (I used Trader Joe's; use your favorite brand or make Homemade Caramel Sauce)

 

Watch to how to make a Pecan Pie

 

DIRECTIONS:

1. Spray a 9-inch springform pan with cooking spray; set aside. If you don't have one, a 9-inch square pan would likely work, although I have not tested it. Do not use a 9-inch traditional pie dish because it will be too shallow.
2. Crush cookies by placing them in a food processor and processing until they're a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
4. Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.
5. Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.
6. Filling and Topping - In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.
7. Add confectioners' sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn't fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.
8. Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.
9. Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.
10. Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.
11. Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it. Recipe can be made well in advance of an event, about 1 week or so, if desired.
12. When ready to serve, allow pie to come to room temperature for about 15 minutes. Carefully remove springform ring, and slice. The pie slices easily after about 15 minutes at room temp.  The filling doesn't really freeze solid and doesn't get as hard as ice cream does. Pie will keep covered in freezer for about 2 months or in the refrigerator for about 10 days. I store in the freezer because of the longer shelf life and prefer this pie well-chilled.

Recipe from Averiecooks.com 

Pie Crust

FLAKEY PIE CRUST (makes a top and bottom)

Ingredients:

- 3/4 cup shortening

- 1/4 cup boiling water

- 1 Tbls milk

- 2 scant cups flour

- 1 tsp salt

Pour boiling water over shorting and whip with a fork until fluffy and incorporated. Add milk, salt & flour until moist. Roll between two pieces of wax paper. Fill and bake.

(I usually cook 425 degrees for 30 minutes)

OLIVE GARDEN SALAD DRESSING

Ingredients:

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons light corn syrup
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon garlic salt, or 1 garlic clove, minced
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon dried parsley flakes
• 1 tablespoon lemon juice
• Sugar (optional)

Instructions

Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for up to 10 days if you store it in an airtight container in the refrigerator.

Coconut Cream Fruit Dip

I had this dip the other day and it is DIVINE!! You are sure to feel like your on a beach when you eat it!

Just wanted to share:)

Coconut Cream Fruit Dip

 

4 oz. cream cheese

15 oz. cream of coconut (not coconut milk, find it by the margarita mix)

8 oz. Cool Whip

Whip cream cheese and cream of coconut in blender until smooth.

Fold in whip cream.

Serve with fruit or graham crackers.

 

*I actually used a 8 oz of cream cheese on accident and it's still delicious!

{Jenny}

Oatmeal-whatever-Cookies

3/4 cup butter (half butter half peanut butter)
1 c. packed brown sugar
1/2 c sugar
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp pumpkin pie spice
2 tbsp flaxseed meal (optional)
2 eggs
1 tsp vanilla
1 1/2 c flour
2 c rolled oats
Chocolate chips
Butterscotch chips (optional) OR any other kind of chip or nut, whatever you like.


Beat everything together, in order. Drop 2 Tbsp and squish down on pan a little. Preheat 375, cook 8-10 mins. Don't over bake or they'll be hard, undercook them just a tiny bit and they're soft and delicious!

Salted Chocolate Caramel Rice Crispy Treats

These are Yuh-mmy! But pretty sweet and rich. Maybe start with half the gauche topping, it was a little too thick on ours. 

Yield: 16 large squares or 32 rectangles

Caramel:

1/2 cup sugar

2 tablespoons water

2 1/2 tablespoons butter, softened

1/4 cup heavy cream

1/8 teaspoon salt

Rice Cereal Treat:

1 (10 oz) bag marshmallows

2 tablespoons butter, softened

1 teaspoon vanilla extract

6 cups Rice Cereal

Chocolate Gauche:

2 cups chocolate chips

3/4 cup heavy cream

Salt to top

Directions

1. Grease a 9X13 pan.

2. Caramel: In a small sauce pan, combine sugar and water.

3. Place on medium-high heat and do not stir.

4. On another burner, heat heavy cream. You don't want to boil it, just make it so it's not cold.

5. Watch the sugar solution until the outer edges start to turn amber. Take off heat and WHISK!

7. Add butter and continue whisking. When that is fully combined, add warm cream, salt and whisk! Set aside and relax, the hard part is over.

8. Rice Cereal Treat: In the microwave on the stove top, melt marshmallows, butter and vanilla. Stir until smooth and add caramel sauce.

9. Stir in Rice Cereal until well combined and dump into your prepared pan. Flatten using a buttered spatula or your buttered fingers.

10. Chocolate Gauche: Place chocolate in heat-proof bowl and set aside. Heat cream until it is just about to boil, pour over chocolate and whisk until smooth.

11. Let the gauche cool for a few minutes. Then, pour chocolate over your rice cereal layer and shake pan gently to distribute evenly. Let set for a few minutes, then sprinkle with coarse salt.

12. Cover with plastic wrap and place in the fridge to set. Cut and serve!

Note: When sprinkling with salt, use caution. 

Peanut Butter Popcorn

-1/4 cup honey

-1/2 cup peanut butter-2 quarts popped corn

Bring to boil 1/4 cup of honey, let boil one full minute after honey comes to rolling boil.  Take off heat and add 1/2 cup peanut butter.  Stir, then pour over 2 quarts popcorn, stirring until cool.  May use crunchy or plain peanut butter. 

White Chocolate Popcorn

-1/2 cup kernels for a popcorn maker OR 1 bag buttered microwave popcorn

-1 bag white chocolate chips

Pop popcorn. Line a large baking sheet with parchment/wax paper and set aside. Place popcorn (and any other mix-ins) in large bowl and set aside. Melt white chocolate chips in microwave for 30 seconds intervals and stir in between, until the chocolate is melted and smooth. Pour melted chocolate over popcorn and gently combine. Spread onto baking sheet until harden.

Fun mix-ins: nuts, m&m's, sprinkles, etc.

Microwave Caramel Popcorn

4 quarts popped popcorn

1 cup brown sugar

1/2 cup butter/margarine

1/4 cup light corn syrup

1/2 teaspoon salt

1 tsp vanilla extract

1/2 tsp baking soda

Place the popped popcorn into a large brown paper bag. Set aside.

In a 2 quart casserole dish, or other heat-proof dish, combine the brown sugar, butter, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave. Stir until well blended. Return to microwave cook for 1 1/2 minutes. Remove and stir in baking soda.

Pour syrup over the popcorn in the bag. Roll down the top to close the bag and shake to coat the corn. Place bag into microwave and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over and return to microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper and let cool until coating is set. Store in an airtight container.

Almond Joy Popcorn

This is DELICIOUS!

If you're popping your own, do 1/2 C kernels. toss popped popcorn in 3 T butter, sprinkle with popcorn salt. Otherwise use one bag of buttered microwave popcorn.

4-6 oz. milk chocolate chips

up to 1/4 C vegetable oil (optional)

1/3 C sweetened, shredded coconut

1/3 C sliced almonds

Spread the popcorn over a cookie sheet lined with parchment paper or lightly greased. Melt chocolate in plastic bowl, not glass, in the microwave.  Heat for approximately 3 minutes (microwaves vary), stirring every 30 seconds.  If the chocolate isn't runny enough, add a little vegetable oil and heat for an additional 20 sec until it's runny enough to drip off the spoon.  Drizzle chocolate over popcorn, then sprinkle coconut and almonds on top. Leave out on the counter to set.  

Go-To Fondue

We recently had an RS activity on FHE. I'm going to post a bunch of the desserts/treat recipes that we sent home with everyone!

-1 cup milk chocolate chips

-2-3 Tbsp. whipping cream

-spoonful of creamy or chunky peanut butter (optional)

Microwave for 30 seconds, stirring in between to prevent burning. Stir until smooth.

Dip bananas, strawberries, graham  crackers, pretzels, big marshmallows, rice crispie treats, etc.

Butternut Squash Soup

This recipe is DELICIOUS! Even my kids were asking for seconds. It's also really easy! Great soup for fall!

"Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock."

INGREDIENTS:

6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water

4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese

DIRECTIONS:

1.	In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2.	Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

If you want the direct link to it on allrecipes, here it is!

Note: I sliced the butternut squash in half, placed it cut-side down on a baking sheet. Cooked it for 45 min at 375, to bring out the buttery flavor more. You can half/omit the cream cheese.

Hoagie Rolls

I found this recipe over at FOOD.COM in case you like to read reviews. I needed a roll for French Dip sandwiches and found this. It worked really well and is definitely a keeper.

INGREDIENTS:
2 (1/4 ounce) packages active dry yeast (which is 5 tsp)
3 cups water, divided (110-115 degrees, hot tap water)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8 -8 1/2 cups all-purpose flour


Directions:

1) In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2) Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3) Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4) Place in a greased bowl turning once to grease the top.
5) Cover and let rise 45 minutes.
6) Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7) Shape into an oval.
8) Place 2 inches apart on a greased baking sheets.
9) With scissors cut a 1/4-inch slash across the top of each.
10) Cover and let rise 20 minutes.
11) Bake at 400° for 13-18 minutes until golden brown.
12) Remove to wire racks to cool.

Slow Cooker Overnight Maple Oats

Overnight Oats 

Only slightly altered from Eating Well's Overnight Oats

Gluten, Dairy, Egg, Nut free

Serves 8 1-cup servings

**4 WW Pts Plus

Ingredients 
(I used all organic ingredients)

2 cups Gluten Free Steel Cut Oats, I used Bob's Red Mill (not the same as old fashioned oats!)

8 cups water
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp maple extract
1/4 tsp salt

Directions

1. Pour all ingredients into slow cooker.

2. Set slow cooker to low for 7 to 8 hours.

Nutrition Info According to Eating Well Website 
**4 Pts Plus
Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.

NOTE****from Mary: I add a little brown sugar and we don't add the apricots. It's actually really yummy & it makes your house smell AMAZING! We make this all the time.

Salsa So Good

Steve's cousin brought this to our picnic on the 24th and it was divine. Seriously Steve and I fought over the leftovers. So we had to bug them until we had the recipe and here it is for you...

1 large can of diced petite tomatoes
2 cloves of garlic finely chopped
1 large yellow onion
1 green pepper
4 green onions cut down the middle and chopped small
small handful of cilantro finely chopped
1 lime squeezed
1 teaspoon pepper
1 teaspoon Celery salt
1 teaspoon onion salt

Do the onion salt and celery salt to taste.

Joe’s Valley Stew (Steak & Sausage)

Another of Dad's Yummy Dutch Oven Recipes...

In a 12” Dutch oven:

1 lbs. sirloin steak/ cubed

2 T oil to brown

1 lbs. baby carrots

10-15 potatoes cut to bite-size

1 chopped onion

Salt & pepper

1 can Cream of Mushroom soup

Add 1 lbs. chopped, uncooked, link sausage

Cook 1 hour, stir & rotate occasionally

Add cheddar cheese on top

Melt cheese & serve

Serves 8-10

Dad's Dutch Oven Pizza

If you've been camping with Dad you know his Dutch oven recipes rock! He gave me his super secret ;)  pizza tips...

1 Pkg Frozen Rhodes Texas Dinner Rolls
1 Jar pizza sauce
Shredded Cheese
Toppings of your Choice - Pineapple, Ham, Olives, Sausage, Pepperoni, etc...

Defrost according to directions on the package. Punch down/Smash and spread the dough to cover the bottom of a sprayed dutch oven. Pinch the dough together to bind the seams between the rolls. Let rise until double in thickness, near the warm coals. Spread Pizza Sauce up till the edges, but not over (makes it easier for cleaning). Sprinkle Cheese and add toppings. Cook for 25-30 minutes at 350.


This makes a thicker crust so the pizza is more filling and goes farther. Makes 2-3 pizzas, depending on how many rolls it takes to cover the bottom of your dutch oven.

Crock Pot Santa Fe Chicken

Photo from Chef-in-Training.com

Another family favorite & so easy.

Recipe From: skinnytaste.com

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.

Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Adjust salt and seasoning. 

Serve over rice (extra pts)

Black Bean and Corn-Topped Baked Potatos

 This is delicious and easy. It's a new spin on a baked potato bar topping. Also, my kids love it.

Adapted from myrecipes.com

Ingredients

• 4 (6-ounce) baking potatoes 
• Cooking spray 
• 1/2 cup chopped onion 
• 2 garlic cloves, minced 
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2 cups frozen whole-kernel corn
• 1 1/2 cups fresh salsa 
• 1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot) 
• 1/4 cup chopped fresh cilantro 

Preparation

1. 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
2. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
3. 3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Peanut Butter Nutella Cookies

 These are delicious. You will gobble them up in no time. And the Nutella taste is very subtle.

Recipe adapted from Delightful Bitefuls

1/2 cup unsalted butter, at room temperature

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1-3/4 cups all purpose flour

1/4 cup Nutella

- Preheat oven to 350 degrees.

- In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

- Add in the egg and vanilla and beat until well combined.

- In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

- Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

- Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

- Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

- Bake until the edges are lightly browned, about 8-10 minutes.

- Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

*note-I found that my batch was a little dry, because I added less butter, which made it hard to squish with a fork, so I baked them in balls and squished them down with a fork when they were still hot/soft out of the oven. Do not over bake or they are very dry!