Nutty Noel Bars

Nutty Noel Bars

Original Bisquick® mix provides a simple addition to these nutty bars – a delicious dessert made in 35 minutes!

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

32

bars

1 1/2

cups Original Bisquick® mix

1

cup old-fashioned or quick-cooking oats

3/4

cup packed brown sugar

1/3

cup butter or margarine, softened

1

egg

1 1/4

cups white baking chips

2

tablespoons whipping (heavy) cream

1 1/2

cups mixed nuts or cashews

1. Heat oven to 350º. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
3. Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Makes 32 bars

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Stroganoff, once only weekend special can now be served weeknights thanks to slow cooking.

Prep Time

15

Minutes

Total Time

8:15

Hrs:Mins

Makes

8

servings

2

pounds beef stew meat

1

cup chopped onion

1

can (10 3/4 ounces) condensed golden mushroom soup

1

can (10 3/4 ounces) condensed cream of onion soup

1

jar (6 ounces) Green Giant® sliced mushrooms, drained

1/4

teaspoon pepper

1

package (8 ounces) cream cheese, cubed

1

container (8 ounces) sour cream

6

cups hot cooked noodles or rice

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Time Saver

Save time and tears. Use prechopped onions found in the freezer case of your supermarket. Thaw before adding.

Fluffy & Flaky Biscuits

Fluffy & Flaky Biscuits

• 2 c. flour
• 1 T. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/2 c. butter, frozen
• 1/2 – 1 c. milk

1. Combine the flour, baking powder, baking soda and salt in a large bowl.

2. Quickly grate the frozen butter on a cheese grater.

3. Cut the frozen butter into the flour mixture. You can use two knives to cut in the flour, but I always find my hands are the best tools for this job. It gets done quickly and effectively with little effort.

4. Pour in the milk, starting with just a half cup and adding more as needed until the dough comes together. You want the dough to be soft, but not too soft to handle.

5. Pour the dough onto a well-floured surface and knead for just a minute.

6. Roll the dough into a rectangle. Fold it on top of itself to make 3 or 4 layers. Roll out again and fold into thirds or fourths. Repeat at least one or two more times.

7. For the final rolling of the dough, leave it about an inch thick. Cut out biscuits with a biscuit cutter or glass.

8. Place on a baking sheet and bake at 425 degrees for 8-10 minutes, until lightly golden brown on top. Fold remaining dough back together and roll out again. Repeat process until done.

You should get about 8 – 10 biscuits out of this recipe, depending on how big you make them. They rise nice and high and be full of fluffy, flaky layers. It just doesn’t get any better!

Mozzarella Sticks

Added by Ree on May 25, 2010 in Appetizers, Snacks

Prep Time 30 Minutes Cook Time 2 Minutes

Servings 8

Difficulty Easy

Ingredients

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping
• 2 cups Panko Bread Crumbs

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

2

Mozzarella Sticks

Added by Ree on May 25, 2010 in Appetizers, Snacks

Prep Time 30 Minutes Cook Time 2 Minutes

Servings 8

Difficulty Easy

Ingredients

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping
• 2 cups Panko Bread Crumbs

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

3

Mozzarella Sticks

Added by Ree on May 25, 2010 in Appetizers, Snacks

Prep Time 30 Minutes Cook Time 2 Minutes

Servings 8

Difficulty Easy

Ingredients

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping
• 2 cups Panko Bread Crumbs

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

Chessy Mexi Bubble Bake

INGREDIENTS:

1

container (18 oz) refrigerated taco sauce with seasoned ground beef or shredded chicken

1

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits or 1 can (17.3 oz) Pillsbury® Grands!® refrigerated golden corn biscuits

1

cup shredded Cheddar-Monterey Jack cheese blend (4 oz)

1/2

cup Old El Paso® Thick 'n Chunky salsa

Shredded lettuce, chopped tomatoes, sour cream, sliced ripe olives and/or green onions, if desired

Hide Directions

DIRECTIONS:

• Heat oven to 375°F. Microwave ground beef as directed on container. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Separate dough into 8 biscuits. Cut each into 8 pieces; add to ground beef in dish. With rubber spatula, stir gently until pieces are coated; spread evenly.
• Bake about 20 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle cheese over top; bake 5 to 10 minutes longer or until cheese is bubbly. Top individual servings with salsa and desired toppings.

No-Bake Chocolate-Peanut Butter Candy Bars

No-Bake Chocolate-Peanut Butter Candy Bars

24

creme-filled chocolate sandwich cookies

4

cups miniature marshmallows

1/4

cup butter or margarine

1

cup semisweet chocolate chips (6 oz)

1

can (14 oz) sweetened condensed milk (not evaporated)

1

bag (10 oz) peanut butter chips (1 2/3 cups)

1/4

cup creamy peanut butter

1

cup coarsely chopped honey-roasted peanuts

4

Nature Valley® peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed

1

teaspoon vegetable oil

1. Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
2. In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
3. In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
4. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

Makes 32 bars

Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges.

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Cheesy Potato Bites

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered (you can use any kind of potato. I had yukon golds on hand, so that’s what I used.)
4 T. butter or margarine
1 c. shredded cheddar cheese
1/2 c. flour
1 egg, beaten
1 t. salt
1/2 t. garlic powder
1/2 t. black pepper
1 c. breadcrumbs

1. Place the potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the pot. Let sit for 2-3 minutes, just to absorb any liquid still left on the potatoes.

2. Add the butter or margarine to the pot and mash with the potatoes. Transfer the mashed potatoes to a large mixing bowl.

3. Add the cheese, flour, egg and seasonings to the mixing bowl. Stir to combine well.

4. Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll the balls into the breadcrumbs until covered completely and place on a baking sheet. Repeat until done.

5. Drizzle the potato bites with some melted butter or spritz with baking spray. Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.

This recipe should make about 3 dozen potato bites, depending on the size.

To freeze the potato bites, flash freeze on a large dish or baking sheet until firm, then transfer to a plastic freezer bag.

Popcorn S'Mores

Ingredients

• 1 cup light brown sugar, firmly packed
• 1/2 cup butter
• 1/2 cup corn syrup
• 1/2 teaspoon baking soda

• 10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels are too delicate for the hot syrup)
• 1 (10 1/2-ounce) package mini marshmallows
• 2 cups mini graham cookies (we used Teddy Grahams)
• 1 cup chocolate chips

Instructions

1. Combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes (this mixture gets very hot). Remove from the heat and stir in the baking soda.

2. Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl (not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently stir in the graham cracker cookies and chocolate chips.

3. Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-sized balls. Store in an airtight container. Makes about 30.

Make Your Own Febreeze

1/8 Cup of Your Favorite Fabric Softener
2 Tablespoons Baking Soda
Hot Tap Water - To Fill a 32 oz. bottle to the Top

Shake it up in your Spray Bottle and you're ready to go and fight those Stinky Odors!

Carrot Bars

Carrot Bars

Mix:

4 eggs, beaten

1 ½ c. oil

2 c. sugar

13 oz. pureed baby food carrots (use 4 small plastic containers of the Level 2 baby food)

Add:

2 ½ c. flour

1 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Bake on a greased jelly roll pan at 350 for 30 minutes.

Cream Cheese Frosting:

3 ½ c. powdered sugar

½ c. butter, softened

8 oz. cream cheese, softened

½ tsp. vanilla

Cheese Ball

Cheese Ball
2 – 8oz Cream Cheese (softened)
1 – Small Jar Dried Beef (chopped) – I usually get the Armour brand 2.25 oz jar.
1 – Small bunch Green Onions (chopped)
1-2 tsp Soy Sauce
Chopped Walnuts

Mix beef, onion, and soy sauce in a bowl. Work in cream cheese until well blended. Refrigerate overnight. Form into a ball and roll in walnuts. Serve with crackers.

**You can chop the beef and onions any size you prefer. I usually run them in the food processor until they are chopped fine. Soy sauce is to taste. This cheese ball makes several appearances around Christmas because of its yummy taste, but also because the red and green specks of the beef and onion in the white cream cheese just looks festive

Bacon Cheddar Pinwheels

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

DIRECTIONS:

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Chef John's Baked Jalapeño Popper Dip

Ingredients
1/2 cup seeded and finely chopped fresh jalapeño peppers (about 4 medium)
1 teaspoon vegetable oil
2 packages (8 oz. each) cream cheese, softened
1 cup mayonnaise
1 can (4 oz.) chopped green chili peppers, drained
1/2 cup (2 oz.) shredded sharp cheddar cheese
1/2 cup (2 oz.) shredded Monterey Jack cheese
25 Keebler® Club® Original crackers , crushed to 1 cup
1/2 cup freshly grated Parmesan cheese
1/4 cup butter or margarine, melted


Directions

1. In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.

2. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover and process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.

3. In small bowl stir together the crushed 25 KEEBLER CLUB Original crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers.dkitchen.com).

Crockpot Sugared Almonds

cooking spray

1 1/2 cups sugar (try not to freak out on me)

3 tablespoons cinnamon

1/8 teaspoon kosher salt

1 egg white

1 1/2 teaspoons vanilla extract

3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)

aluminum foil or parchment paper

The Directions.

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.

In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

Holiday Morning Buns

from King Arthur Flour blog

3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) sugar
2 to 2 1/4 cups heavy cream

Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9″ x 13″ pan, line with parchment, and grease the parchment. Parchment isn’t absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they’re baked.

Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they’ll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don’t need to thaw.

If you’re baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the “tenting” step and the buns didn’t get burned – phew!)

Remove from the oven, and serve immediately. Dust with confectioners’ sugar, if desired, right before serving.

Slow Cooker Green Chile-Chicken Enchilada Casserole

2	cans (4.5 oz each) Old El Paso® chopped green chiles
1	can (10 3/4 oz) condensed cream of chicken soup
1	can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
1/4	cup mayonnaise or salad dressing
12	corn tortillas (6 inch), cut into 3/4-inch strips
3	cups shredded cooked chicken
1	can (15 oz) Progresso® black beans, drained, rinsed
2	cups shredded Mexican cheese blend (8 oz)
2	large tomatoes, chopped (about 2 cups)
2	cups chopped lettuce
1/2	cup sour cream

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Pioneer Woman’s Cinnamon Rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Angel Sugar Cookies

Prep Time: 10 Minutes | Cook Time: 11 Minutes | Difficulty: Easy | Servings: 18

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.

Add remaining ingredients and mix well. Cover and refrigerate dough one hour.

Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.

Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don’t overbrown!

Allow to cool before eating. Cookies are ultra crumbly!

Lauren’s Thank-You Chocolate Chip Cookies

Ingredients

* 3/4 cup Granulated Sugar
* 3/4 cup Packed Brown Sugar
* 3/4 cup Stick Butter or Margarine, softened
* 1 large Egg
* 1 tsp. Vanilla Extract
* 2-1/4 cups Flour
* 1 tsp. Baking Soda
* 1/2 tsp. Salt
* 1 package (12-oz.) Semi-Sweet Chocolate Chips

Directions

Preheat oven to 375.

In a large bowl, mix sugars, butter, egg, and vanilla until smooth. Stir in flour, baking soda, and salt. Add chocolate chips.

Use cookie scoop or spoons to drop dough by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 7 to 8 minutes per batch. Cookies should be slightly golden but still pale. Cool 5 minutes on cookie sheet before removing to wire rack.

Makes approximately 4 dozen cookies, unless you have a husband who sneaks half the dough before you can bake it.

Best enjoyed within 48 hours of baking.


Read more: http://thehappyhousewife.com/the-18000-cookie/#ixzz10BFLIi00

Pizza Muffins

2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried basil leaves

½ teaspoon dried oregano

1 tablespoon sugar

1 cup diced pepperoni

2 cups shredded sharp cheddar cheese, divided

4 green onions, chopped

1 egg, beaten

1½ cups buttermilk (a substition for butter milk is a scant or almost full cup of milk with 1 tablespoon lemon juice)

Preheat oven to 375ºF. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, baking soda, salt, basil, oregano and sugar. Mix in green onions, diced peperoni and 1 cup cheese. In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake at 375ºF for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

Apple Pull-Apart Bread

• 1 pkg. yeast
• 1 cup warm milk
• 2 Tbsp. melted margarine
• 1 egg
• 2 Tbsp. sugar
• 1 tsp. salt
• 3 – 3½ cups flour

• 1 medium tart apple peeled and chopped
• ¼ cup chopped nuts
• ½ tsp. cinnamon
• 2/3 cup sugar

Icing:

• 1 cup powdered sugar
• 3 – 4½ tsp. hot water
• ½ tsp. vanilla extract

In a mixing bowl, dissolve yeast in milk. Add margarine, egg, sugar, salt, and 3 cups flour; beat until smooth. Add enough flour to form a stiff dough. Knead until smooth and elastic. Cover and let rise until doubled, about one hour. Combine apples, nuts, cinnamon, and sugar; set aside. Punch dough down and divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll each piece into a 2½ inch circle. Place one tsp. apple mixture in the center of each circle. Pinch edges together and seal, forming a ball. Dip in melted margarine. In a greased 10 inch tube pan, place 16 balls, seam side down and sprinkle with ¼ cup apple mixture. Layer remaining balls and sprinkle with remaining apple mixture. Cover and let rise about 45 minutes. Bake at 350 for 35 – 40 minutes or until golden brown. Cool for 10 minutes; remove from pan to wire rack. Combine icing ingredients and drizzle over bread.

Raspberry Crisp

Ingredients

• 2-½ cups Raspberries
• 1 Tablespoon (Heaping) Corn Starch
• ⅔ cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ¼ cups Sugar
• ¼ cups Brown Sugar
• ⅓ cups Oats
• ¼ cups Pecans, Chopped
• Dash Of Salt
• ¾ sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preparation Instructions

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Magic Vanilla Ice Cream

from My Kitchen Cafe (www.melskitchencafe.com)

*Makes 1 quart of ice cream

1/2 cup sweetened condensed milk

1 ounce white chocolate chips (for best result use Ghirardelli or Guittard brand - white chocolate varies greatly from brand to brand!)

1 tablespoon vanilla extract

pinch of salt

1/4 cup sour cream

1 1/4 cups cold heavy cream

In a large microwave-safe bowl, microwave the sweetened condensed milk and the white chocolate until the chocolate melts, about 1 minute on 50% power. Stir. If the chocolate isn't completely melted, microwave for 20 second intervals at 50% power until the mixture is combined. Set aside and let the mixture cool. When cooled, stir in the vanilla, salt and sour cream. Blend well.

In another bowl, whip the heavy cream to soft peaks with an electric mixer on medium-high speed, about 2 minutes. Whisk 1/3 of the whipped cream into the white chocolate mixture. Using a rubber spatula, fold the rest of the whipped cream into the white chocolate gently until it is fully incorporated.

Place the mixture in an airtight container and freze until firm, at least 6 hours or up to 2 weeks. If you are going to store the ice cream for several days before serving, press plastic wrap or wax paper directly on the surface of the ice cream before freezing it.

Smokin’ Mozzarella Balls

Vegetable oil for frying

8 oz container Fresh Mozzarella “Ciliegine” (cherry tomato size)

1/2 Cup flour

1 teaspoon salt

1/2 teaspoon pepper

1 egg

2 teaspoons adobo sauce from can of chipotle peppers (add more if you like it spicy)

½ Cup Italian Bread Crumbs

¼ Cup Panko Bread Crumbs

¼ Cup fresh grated parmesan cheese

1 Cup of your favorite marinara or pasta sauce, warmed

1. Pour a couple inches of oil into a medium saucepan over medium heat. Bring to 350 degrees F. with an appropriate thermometer.

2. Drain liquid from mozzarella balls and pat dry with paper towels. Place flour, salt and pepper into medium size bowl. Place egg and adobo sauce into a second bowl; whisk to combine. Place bread crumbs and parmesan cheese into a 3^rd bowl; mix to combine. Roll mozzarella into flour, then into eggs, then press into bread crumb mixture.

3. Carefully place 4-5 coated balls at a time into hot oil. Use a “spider” to constantly move them around in oil. Cook for 30-60 seconds or until golden. Transfer to a paper towel lined plate. Continue until all have been fried.

4. Place all balls onto a serving plate along with a bowl of marinara sauce. Serve warm.

4 servings

Lucky Green Velvet Baby Cakes

1 Box yellow cake mix

4 eggs

1/2 Cup water

1/2 Cup vegetable oil

1 small box instant vanilla pudding mix

1/2 Cup plain yogurt or sour cream

5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green)

Frosting

8 oz softened cream cheese

1 stick softened butter

1 lb powdered sugar

Yellow food coloring or decorating paste is what I used

Gold Pearl Dust or Sprinkles if desired

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.

2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Divide frosting into 2 bowls then add in a few drops of yellow food coloring or decorating paste into one.

3. Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired.

36 mini cupcakes

Oven Fries

• 5 large russet potatoes
• 3 T. oil
• Salt and pepper, to taste (I usually use about 1 T. salt and 1 t. pepper)
• 1/4 c. Parmesan cheese, optional

1. Fill a large bowl halfway full of cold water. Slice the potatoes lengthwise into ovals about a 1/2 inch thick. Then, slice each oval into individual fries. Immediately place the cut fries into the bowl of water. Place the bowl in the refrigerator and refrigerate for at least 30 minutes or up to a few hours.

2. Place 2 cookie sheets in a cold oven and preheat to 400 degrees.

3. Thoroughly drain water from the potatoes and pat dry. Toss with the oil and salt and pepper. Spray the heated cookie sheets with baking spray or lightly brush on some additional oil. Spread the potatoes onto the cookie sheets in a single layer.

4. Bake the fries until golden brown, about 20 minutes. Sprinkle on the Parmesan cheese, if using, and bake an additional 5-8 minutes, until the cheese is caramelized. (If not using Parmesan cheese, flip the fries after 20 minutes and cook an additional 5-8 minutes.)

Salted Caramel Brownies

• FOR THE BROWNIES:
• 6 ounces, weight Unsweetened Chocolate, Chopped
• ¾ cups Unsalted Butter, Cut Into Pieces
• 2 cups Sugar
• 3 whole Eggs
• 1 cup All-purpose Flour
• _____
• FOR THE CARAMEL GLAZE:
• ½ cups Heavy Cream
• 2 cups Sugar
• ½ cups Water
• ¼ cups Unsalted Butter, Cut Into Pieces
• 2 teaspoons Kosher Salt
• 2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water

Preparation Instructions

FOR THE BROWNIES:

Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.

In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.

Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.

Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.

FOR THE CARAMEL GLAZE:

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.

Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.

TO FINISH:

Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.

***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***

Oatmeal Breakfast Bars

• 4 c. dry oats (old-fashioned or quick cooking)
• 1 1/2 c. flour
• 1 c. brown sugar
• 1/2 c. sugar
• 1 t. cinnamon
• 1/2 t. salt
• 3/4 – 1 c. canola oil
• 4 eggs
• 1 1/2 c. raisins

1. Dump all the ingredients into a large mixing bowl.

2. Stir, by hand, just until completely moistened and combined.

3. Press into a greased 13×9 casserole dish and bake at 350 degrees for 20 to 25 minutes. Let cool completely before cutting into individual bars.

A few notes about this recipe:

~ I’ve always prepared this recipe with 1 full cup of liquid. However, I was running low on oil today and had no applesauce in the house. So, I used 3/4 cup of oil and the bars turned out great! Also, as you can probably tell, I usually use some applesauce in place of some of the oil.

~ If your family isn’t too keen or raisins, you can substitute with other dried fruit. Or, if you’re especially daring, I suppose chocolate chips might work as well.

~ These bars freeze beautifully. I usually wrap the cooled and cut bars individually and then freeze. They can be thawed in about 2 hours, or if you’re in a hurry, cook in the microwave on the defrost cycle for about 20-30 seconds, depending on the size of your bars.

Crockpot Puffy Pizza Casserole

1 pound lean ground beef
1 small onion, diced
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (if using store-bought, look out for hidden gluten. I like the McCormick brand. You can also make your own using the recipe below)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour (I use Pamela's Baking Mix as my AP flour)
1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix
yields 1 packet

1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning

The Directions.

Use a 4 quart slow cooker (if you only have a 6, that's okay, it will just cook faster. Check it after 3 hours on high.)

In a very large skillet, brown beef, onion, and garlic on the stove top. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker (you might want to spray it with cooking spray).

In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.

Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.
I have not tried to cook this yet on low. I'd check it after 6 hours (in a 4-quart, 4 hours in a 6-quart).
If you do opt to cook it on low, I'd love to hear your timing results!

Chicken Tortilla Casserole

*Notes: Keep the corn tortillas wrapped in plastic or covered with a damp kitchen towel until ready to use – they will dry out quickly. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

*Serves 6

2 tablespoons canola oil
1 large onion, chopped fine
2 red bell peppers, stemmed, seeded, and diced medium
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon salt
3 medium garlic cloves, finely minced
2 tablespoons all purpose flour
2 cups low sodium chicken broth
2 canned chipotle chiles in adobo sauce, chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (14.5 ounce) cans diced tomatoes, drained
2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
¼ cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon ground black pepper
18 (6-inch) round corn tortillas
Vegetable cooking spray
6 ounces cheddar cheese shredded (about 2 cups)
6 ounces Monterey jack cheese shredded (about 2 cups)

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Heat the oil in a dutch oven or large pot over medium heat until shimmering. Add the onion, bell peppers, cumin, chili powder, and salt; cook, stirring occasionally, until the vegetables are soft and the onions are golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and bring to a simmer, whisking often. Add the chipotles with adobo sauce, beans, and tomatoes; simmer until the flavors have blended about 5 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in ¼ cup cilantro, the lime juice and pepper.

Place a damp paper towel on the bottom and top of the corn tortilla stack. Microwave for 45 seconds to 1 minute until they are soft and pliable.

Toss the cheeses together in a medium bowl. Spread 1/3 cup of the chicken mixture in a lightly greased 9X13 inch dish. Layer 6 tortillas on top of the filling, overlapping as needed, and sprinkle with 1 ½ cups of the cheese. Repeat the process to form a second layer.

Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters and arrange over the top and finish off with the remaining cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving. Serve with additional accompaniments, such as salsa, diced avocado, sour cream or sliced green onions. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.