Amazing Bread

 This is the best bread in the world, here is the link to this recipe:

https://pinchofyum.com/no-knead-bread?fbclid=IwAR3xrsf3bY-gXZ6-v9XxK3WpAw3Kkhfst-uSEjYBY7Dm98q6L8J0Z2GUqe8

INGREDIENTS

SCALE

• 3 cups all-purpose flour (405 grams or 14.3 ounces)
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups room temperature water

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INSTRUCTIONS

VIDEO 

1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
   
2. PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
   
3. BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

ICE CREAM CAKE!!!!!!!

Here is the ice cream cake recipe. Note: The best pans to make it with are these really cool ones, I borrowed them from Julie Roundy and just ordered some that will be here soon, if you want to borrow them to make your cake for the 4th of July, I think she would be great with that. You need to start on the cake at least the day before so it can have time to freeze overnight and then add the ice cream, etc. I have the cool pans and she doesn't come home until Saturday, I can text her to make sure it is okay, but the cake seems to turn out awesome with the pans she has.

3 Cups brown sugar 1 cup butter 4 eggs 2 tsp. vanilla 2 2/3 c. flour 3/4 c. cocoa 1 Tbsp. baking soda 1/2 tsp. salt 1 1/3 c. sour cream 1 1/3 c. boiling water

Mixing bowl add brown sugar and butter, cream them together, then add eggs and beat on high until light and fluffy, then add the vanilla.

Add flour, cocoa, baking soda, salt, then add the sour cream and the boiling water, mix on low. It will all blend together and look like a cake mix.

Pour into 3 greased 9 inch pans, bake 350 for 30 minutes. Note: Grease your pans really well or use the baking Pam so the cakes won't stick.

Let the cakes cool for 10 minutes before removing, I put mine individually on wax paper and then let them freeze.

After the cakes are frozen, add the ice cream to the layer, you use 1/2 gallon between the cakes, or when I first made it, I just made two layers and one 1/2 gallon and ate the third cake, lol.

You want to let the ice cream sit and defrost just a little bit before adding it to the cake, it will go between the cakes better if you do this.

After the cakes are frozen and you have added the ice cream, add the frosting.

Frosting recipe"

3 tbsp. butter 3 tbsp. milk 2/3 cup sugar

boil this

Stir in 1 cup chocolate chips, then add to the top of the cake right away so it won't harder or settle, it won't frost the whole cake, just the top. Let it freeze and harder again for about 15 minutes or so and you will have yourself a great ice cream cake!

Good luck! Sorry, it is actually really easy to make, but these directions seem really long!

Katy Coconut Cookies

1 egg white, beaten
1 can sweetened condensed milk
1 pkg. Guittard milk chocolate chips (they are big and the best, I think you can get them at Target)
1 pkg. Bakers coconut (has to be this brand, Amanda says you can get this at Target too)
pinch salt
Mix altogether 

These cookies need to be baked at 350, I think for 8-10 minutes.  Watch them closely until the coconut starts to turn light brown
You need to bake them on a silpat sheet or parchment paper, not directly on the cookie sheet.

Apple Crisp Yummy and Healthy

Cinnamon Apple Crisp

SERVES: 8 INDIVIDUAL SERVINGS

 

INGREDIENTS

Apple Filling

• 2 large apples, a combination of varieties works best (I used a Honey Crisp, which is similar to Gala and also a green apple)
• ¼ teaspoon cinnamon
• 1 tablespoon butter, melted
• 2 tablespoons honey

Crumble Topping

• ¾ cup rolled oats
• ½ cup whole-wheat flour
• ½ cup walnuts, chopped (could also substitute pine nuts)
• 3 tablespoons butter, melted
• 2 tablespoons honey
• ¼ teaspoon salts 
• (Alternatively this dish can be baked together in one round pie plate.)

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. Slice the apples into thin 1" pieces. I do this by using an apple slicer and then cutting each slice two more times (both longways and crossways).
3. Toss the apples in a medium sized bowl with the cinnamon, butter, and honey. To make the honey slide right out of the tablespoon (as opposed to sticking) measure out the melted butter first.
4. Evenly divide the apple mixture into 8 half-pint jars (or together in one pie plate if using). Place the jars on a large baking sheet.
5. In the same mixing bowl combine the crumble ingredients including the oats, flour, walnuts, melted butter, honey, and salt. Evenly divide the mixture over top the seasoned apples in the jars.
6. Cover the jars with one large piece of foil and bake for 25 minutes. Remove the foil, turn the oven up to broil, and cook for 2 to 3 minutes longer or until the topping turns a light golden brown. Serve with homemade vanilla ice cream (if desired) and enjoy!

Here is the reference for this recipe:

http://www.100daysofrealfood.com/2013/11/19/cinnamon-apple-crisp-recipedinner-club/

Monkey Bread Easy and Delicious

Rhodes rolls. Put about 24 (or 16-18) in a sprayed bundt pan. Sprinkle 1 package butterscotch pudding mix and 1 C. brown sugar on top of rolls. Then drizzle 1 stick melted butter on top. (Nuts are optional- pecans or walnuts) Cover with plastic wrap and let rise. In the morning bake at 350* for 40 minutes. Wala!

Pumpkin Bread

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*****we added chocolate chips to one of ours***

Pumpkin Muffins

 "1 2/3 C flour 1 C sugar 1 T pumpkin pie spice 1 t baking soda 1/4 t baking powder 1/4 t salt 2 eggs 1 C pumpkin 1/2 C melted butter 1 C chocolate chips Heat oven to 350*. Grease muffin tins. Mix flour, sugar, spices, soda, powder, and salt. Break eggs into another bowl and add pumpkin and butter. Whisk until blended. Stir in chic chips. Pour over dry ingredients and fold until moistened. Scoop batter evenly intomuffin cups. Bake 20-25 min."

Sugar Cookie Bars

Yield: about 60 bars (depending on how big you cut them)
Time: about 40 minutes + time to cool and frost
Recipe from MyDearMother 
PRINT RECIPE

Cookies: 
1 1/2 C sugar
1 C butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1 t baking powder
2 1/2 C flour


Frosting:
1/2 C butter softened
4 oz cream cheese, softened
3 1/2 C powdered sugar
3-5 T milk
1 t vanilla
food coloring

1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes.
2. Add the vanilla and almond extract and beat for 1 minute more.
3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.
4. Add the flour mixture to the butter mixture and beat for about 2 minutes.
5. Press the dough into a large jelly roll (cookie sheet) pan.
6. Bake at 350 degrees for 20 minutes.
7. Let the pan cool completely.
8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes.
9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.
10. Frost your pan of cookies. Cut the cookies into bars and serve!

Snickerdoodle Muffins

Snickerdoodle Muffins

original recipe: http://www.eatmedelicious.com/2007/12/snickerdoodle-muffins.html

Ingredients:

• 2 sticks unsalted butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp cream of tartar
• 3/4 tsp freshly grated nutmeg
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

Instructions:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
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Belgian Waffles

6:16pm

Meagan Wilson Nelson

INGREDIENTS:
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: from King Arthur Flour’s Baking Companion

Kettle Corn By Jenny Park

1 cup of popcorn kernels, pop them.

1 cup worth.

Put foils over 2 or 3 aluminum sheets.

Put popcorn in huge bowls.

On the stove, melt down 1 cup of butter, 1 tsp salt, and 3/4 cup sugar.

Melt it, once it separates, it will be ready.  Pour this over the popcorn, then pour the popcorn onto the baking sheets.

Bake at 300 for 10 minutes.

Let it cool on the baking sheets, then it will get the crispy textures.

Molten Chocolate Cake/ Easy and Amazing

Molten Chocolate Cakes (in Cupcake pan)

4 T. Butter
1/3 cup sugar
3 large eggs
1/4 t. salt
8 oz. semi-sweet chocolate chips (melted)
1/3 cup flour

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin pan (I always make 8 cakes). Sprinkle with sugar and shake out excess.

In bowl of mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt until just combined. Fold in melted chocolate. Divide batter evenly among the muffin cups. Bake until tops and just set about 10 minutes. Remove from oven and let stand 6 minutes. Then remove from pan and serve warm.

Katy's Taco Salad

Serves 8-10

2 lbs. lean hamburger
1 pkg. taco seasoning mix
1 2/4 cup catsup
1 1/2  tsp. chili powder
1 pint (2 cups) thick, chunky salsa (I like Jack's, but any salsa will do)
10 3/4 oz. can tomato soup 

In a large stillet brown beef and spoon off excess grease.  Add all other ingredients and simmer for 20 minutes

toppings:

Fritos
cheese
lettuce
sour cream
guacamole
small cherry tomatoes
olives

Katy's Amazing Coconut Cookies

Gluten Free Coconut Cookies 



1 egg white, beaten
1 can sweetened condensed milk
1 pkg. Guittard milk chocolate chips (they are big and the best, I think you can get them at Target)
1 pkg. Bakers coconut (has to be this brand, Amanda says you can get this at Target too)
pinch salt
Mix altogether 

These cookies need to be baked at 350, I think for 8-10 minutes.  Watch them closely until the coconut starts to turn light brown
You need to bake them on a silpat sheet or parchment paper, not directly on the cookie sheet.

Oreo Buttercream Frosting

So I had a student bring cupcakes with this frosting on the other day, they were amazing, not sure where the frosting recipe is from, but I definitely don't want to loose it.

3/4 C. butter
1/2 C. shortening
4 cups powdered sugar
2 tsp. vanilla
2 tbsp. milk
1/4 tsp salt
6 crushed oreos, crush well before using your mixer.

Blend together and enjoy! Top with oreos, it will make a pretty thick frosting, but it is awesome!

Awesome Play Dough Recipe by Shannon Oler

Here's my playdough recipe:
1 cup flour
1/2 cup salt
2 tsp. cream of tartar
1 cup water
...2 Tbsp. oil
1 tsp. food coloring

Combine flour, salt and cream of tartar in a large saucepan. Gradually stir in 1 cup water mixed with oil and food coloring. Cook over medium to high heat, stirring constantly until a ball forms. Remove from heat, cool and knead until smooth on wax paper. Store in airtight container.
It's a really weird consistency until the chemical reaction happens to form the playdough so it may seem like it's not working, but just keep stirring. Have fun!

So I keep loosing this recipe, because it is saved on Facebook, so I thought I would post it here. Enjoy!

Easy No Fail Coconut Cream Pie

This recipe was taken from allrecipes.com

I just made a few variations.

2 cups cold milk
2 3.4 oz. packages of jello Vanilla flavor instand pudding and pie filling (Honestly, I accidentally bought the coconut cream pie flavor and it was really good)

1 cup coconut divided
2 cups thawed cool whip topping, divided
1 6 oz. Honey Maid Honey Graham Pie Crust. (I actually recommend making the pie crust in the Betty Crocker cookbook, you can find it online easy and it is super easy to make)

1. Pour milk into large bowl, add dry pudding mixes and 3/4 cup of the coconut. Beat with a wire whisk for 2 minutes( I actually used my hand beater for this)
Gently stir in 1 cup of the whipped topping, pour into crust.
2. Refrigerate 4 hours or until well set.
3. Spread the remaining 1 cup of cool whip and toast the remaining 1/4 cup coconut and add on the top, keep in the refrigerator.

To toast it, just put it in a skillet and turn it on low and use a spatula and keep turning it until it starts to brown and then it is ready to put on top. Enjoy!

Pumpkin Cream Cheese Dip

When I made this, I just make a half of a batch. If you make the whole thing, you will have a ton or dip so if you need it for a lot of people, make it all, but for just your family, I would just do half.

1 15 oz. pumpkin pie puree
2 8 oz. cream cheese
1 8 oz. cool whip
1 1/2 cup powdered sugar
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon

Whip cream cheese and powdered sugar together until they are smooth. Add the rest of the ingredients until well blended, serve with fruit, ginger snaps, or whatever you would like. My husband has put this on rolls, pumpkin pie, and all sorts of variations.

I also added a little extra powdered sugar and whip cream to mine just because I love powdered sugar and I also love cool whip. Enjoy!

Pumpkin Choco Chip Bars or Cookies

2 box spice cake mix
1 cup quick oats
1 29 oz. can pumpkin
1 pck. milk chocolate chips.

Line 2 10 x 15 sheet pans with foil, spray with cooking spray. Combine all four ingredients and pour into both pans. Bake at 350 for 15-20 minutes or until toothpick comes out clean. Frost with cream cheese frosting.


I actually just made 1/2 of the recipe and made it into cookies, the recipe that I prefer for pumpkin spice cake is listed under treats and desserts on the blog and it has the cream cheese frosting recipe and it is easy to make and tastes awesome!!!

Grandma Berrett's Homeade Potatoes Augraten

6 cups boiled, cooked and diced potatoes (Usually boil them before and let them sit because it takes a while for them to cool before you peel them to make the potatoes)
( I usually double the recipe for two 9 by 13 containers of stuff )

Make a white sauce in heavy pan with 6 TBS of flour and 6 TBS melted butter

Bubble flour into butter, slowly add 3 cups of milk. Cook until thickens, stiring constantly one minute before removing from the heat.

Add 1 TBS small, diced onion dehydrated. 2 tsp of salt and 2 TBS chopped parsley. Grate 2 cups of cheese and add to white sauce. Pour sauce over potatoes. and stir until well mixed. Grate 1/2 cup of cheese and put on top

Cook 350 for 30 minutes. Enjoy.