Chili's Molten Lava Cake Copycat

Ingredients:
Betty Crocker Devils Cake Mix
1 pack chocolate instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

Hot Fudge:
1 cube butter
1 cup evaporated milk
1 cup chocolate chips
1 tsp vanilla
1 pinch salt
2 cups powdered sugar

Caramel sauce
Vanilla Ice Cream
Hard Shell Chocolate topping

Preheat the oven to 350 degrees and grease large muffin tins with nonstick spray (you can also use soufflé dishes). Mix all ingredients on low speed for 30 seconds, then medium speed for 2 minutes.  Baking time will differ depending on what size dishes or tin you use so check frequently until they are baked through.  Turn out to cool.  (Remember you will beating these upside down so you'll want them level.  Typically flipping them on a level surface to cool does the trick.)

Hot Fudge
Melt all of the ingredients (minus the vanilla) in a medium saucepan over medium heat. Bring to a boil, stirring constantly.  Continue to boil and stir for two minutes.  Remove the pan from the heat and continue to stir for one minute.  Allow the fudge sauce to cool.
Once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake.
*keep the cut out pieces*
Fill the cake with the fudge sauce, return a small piece of the cake top and wrap in saran wrap.  Freeze for at least 1 hour or up to a few days (I've had them after a few weeks and it was still good).

Once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through.
Drizzle caramel sauce over the cake and the plate.
Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream.  Serve immediately!

Recipe from ohsweetbasil.com

Chocolate Fondue

10 ounces semisweet chocolate or milk chocolate chunks
1/2-3/4 cup milk, half and half or heavy cream (optional: add 2 tbsp. butter)
1/2 tsp vanilla

Use a double broiler to gently melt the milk and chocolate, stir until smooth.  Add more liquid if the sauce seems too thick or looks curdled.

Remove from the heat and add the vanilla.

Use immediately or set aside until needed and rewarm briefly.

Almond Coconut Lemon Bars

Crust:
2 cups raw almonds
1/4 cup honey (or other sweetener)
1/2 cup melted coconut oil
2 tbsp. coconut flour
2 eggs

Topping:
1 1/2 cups sugar
1/2 cup fresh lemon
4 large eggs
1/4 cup all purpose gluten free flour or cornstarch (I use cornstarch)

optional:

Preheat the oven to 350 degrees. Place your almonds in a food processor and pulse until you have medium chunks. Do not over pulse or you will end up with almond four or almond butter.
Add in the remaining ingredients and continue pulsing until the chunks are small and everything is well mixed.
Line an 8 x 12 baking dish and press the crust mixture evenly on the bottom of the dish, make sure its compact. Bake for 15 minutes or until the top is lightly brown.

While the crust is baking whisk all the filling ingredients and pour over the crust immediately as soon as it is brown on top and continue baking for an additional 30 minutes or until the middle is firm. 

Optional: after the bars are finished baking top with either powdered sugar or unsweetened coconut and large granulated sugar or sweetened coconut. 

Adapted from noshtastic.com lemon bars and delightedmomma.com lemon bars (paleo)

Empty Tomb Rolls

Recipe From:  http://www.aroundmyfamilytable.com/empty-tomb-rolls/

• 1 (10 ounce) package jumbo refrigerated crescent rolls
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 8 large marshmallows
• 1/4 cup butter, melted

Preheat oven to 375 degrees. Prepare muffin pan (preferably jumbo muffin pan) with non-stick cooking stray.

Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in a small bowl.

Dip each marshmallow into butter, then roll in cinnamon-sugar and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into the remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin cups.

Bake at 375 degrees for 13 - 15 minutes. Eat warm.

Opt: Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20. If you are not familiar with the Bible the story is recounted by these four men...the story is virtually the same but is found in these four places in the Bible.

Jesus —marshmallow

After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon

Jesus put into tomb — crescent roll dough

rd day Jesus has risen and no longer in tomb — open cooked roll to find no marshmallow

© Around My Family Table

Crazy Cakes

Recipe From: http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html?m=1

Chocolate Crazy Cake Recipe (No Eggs, Milk, Butter or Bowls)

Print Recipe 

Ingredients

• 1 1/2 Cups flour (all-purpose)
• 3 Tbsp. cocoa (unsweetened)
• 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
• 1 tsp. baking soda
• 1/2 tsp.  salt

• 1 tsp. white vinegar
• 1 tsp.  pure vanilla extract
• 5 Tbsp. vegetable oil 
• 1 Cup water 

Directions (picture tutorial below)
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

(GF)

Recipe From: http://www.bobsredmill.com/recipes/crazy-cake/

Ingredients

• 3 cups Gluten Free All Purpose Baking Flour
• 2 cups Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 3/4 cup Oil
• 2 Tbsp Distilled White Vinegar
• 2 tsp Vanilla Extract
• 2 cups Water

Instructions

1. Preheat oven to 350° F.
2. Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
3. Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
4. Let cool then frost with your favorite Gluten-Free icing!

Ingredients

• 3 cups Gluten Free All Purpose Baking Flour
• 2 cups Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 3/4 cup Oil
• 2 Tbsp Distilled White Vinegar
• 2 tsp Vanilla Extract
• 2 cups Water

Instructions

1. Preheat oven to 350° F.
2. Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
3. Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
4. Let cool then frost with your favorite Gluten-Free icing!

Waffles (GF)

Recipe From:   http://www.splendidtable.org/recipes/gluten-free-belgian-waffles

Ingredients

• 1 3/4 cups Artisan Gluten-Free Flour Blend
• 1 tbsp Gluten-Free baking powder
• 1/4 tsp salt
• 2 eggs, separated
• 1 3/4 cups milk
• 1 tsp Gluten-Free vanilla extract
• 8 tbsp salted butter, melted

Instructions

1. Mix together the flour, baking powder and salt in a large bowl.

2. Add the egg yolks, milk and vanilla and mix. Add the melted butter and mix just until combined.

3. Whip the egg whites in a separate bowl until stiff peaks form. Tenderly fold the egg whites into the batter.

4. Cook a waffle according to your waffle maker's instructions, but do not open the waffle iron until the waffle is fully cooked.

5. Remove the waffle and repeat step 4 to make 5 waffles.

Reprinted from Artisanal Gluten-Free Cooking by Peter and Kelli Bronski. Copyright © 2009 Published by The Experiment. Featured on the January 30, 2010 episode

Categories: 

BreakfastGluten FreeGrains, Flours, BeansMain DishesVegetarianMother's Day

Tags: 

Artisan Gluten Free Flour Blend

Prep time: 

5 minutes

Cook time: 

10 minutes

Total time: 

15 minutes

Yield: 

Makes 5 waffles

Caramel Apples

Recipe from: http://www.tasteofhome.com/recipes/carnival-caramel-apples

 

Ingredients

• 1/2 cup butter, cubed
• 2 cups packed brown sugar
• 1 cup light corn syrup
• Dash salt
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 10 to 12 Popsicle sticks
• 10 to 12 medium tart apples, washed and dried

Nutritional Facts

1 serving (1 each) equals 526 calories, 17 g fat (7 g saturated fat), 32 mg cholesterol, 231 mg sodium, 94 g carbohydrate, 4 g fiber, 6 g protein.

Directions

1. In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
2. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Carnival Caramel Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p244

Gina's English Toffee

6 oz. chocolate chips
1 cup sugar
2 tsp. water
1/2 cup chopped almonds
1 tsp. vanilla extract
1 cup butter

Melt the butter, sugar and water in a saucepan (must be large enough to hold double the volume of the butter/sugar mixture).  **Use low heat to prevent separation later.
-Stir the mixture constantlywhile heating over medium to medium high heat.  The mixture will bubble and foam as the water boils off (this can take a while).  The volume of the mixture will increase at this point, the mixture will then collapse and thicken and the temperature will start to rise again.  Remove the pan from the heat once it passes 300 degrees F and before it reaches 320 degrees.
-Stir in the vanilla and pour the mixture onto a parchment covered baking sheet (I butter or spray it too).  Spread the mixture out.  While the toffee is still hot, sprinkle with the chocolate chips and let them sit for a few minutes to melt.  Then spread the chocolate smoothly over the toffee and sprinkle with almonds.  Let it cool completely before breaking into pieces.

Peach scones whole wheat

Clean Peach Scones

 

Print

These tender scones taste like summer! They’ll stay fresh if stored in an airtight container in the refrigerator for up to 5 days.

Yields: 8 scones

• 1 ½ cups (180g) white whole wheat flour (measured correctly)
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, very cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup  (I used honey)
• 2 tbsp + 2 tsp (40mL) nonfat milk, divided
• 1 tsp almond extract  (I used vanilla)
• ½ cup (100g) diced peaches (I used almost 1 cup or one whole peach)
• (I added flax and chia seeds)

Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Fold in the peaches.
2. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 16-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
3. Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted.
   
   For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.
   
   Honey or agave may be substituted in place of the maple syrup. Any milk may be substituted for the nonfat milk. Vanilla extract may be substituted in place of the almond extract.
   
   Peaches that are fresh, frozen and thawed, or canned in 100% juice and thoroughly drained may all be used.
    Recipe from:  http://amyshealthybaking.com/blog/2015/07/23/clean-peach-scones/

Lemon Poppyseed Muffins whole wheat

Double Lemon Poppy Seed Muffins

4.9 from 15 reviews

Author: Cookie and Kate

Prep time:  15 mins

Cook time:  16 mins

Total time:  31 mins

Serves: 12

 

Delightful muffins bursting with lemon flavor and poppy seeds. These healthy muffins are made with whole wheat flour and yogurt. Serve with yogurt for a quick and filling breakfast.

Ingredients

• ½ cup + 1 tablespoon pure cane sugar
• 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)
• 1½ cups white whole wheat flour or regular whole wheat flour
• ¼ cup poppy seeds
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine-grain sea salt
• 5 tablespoons unsalted butter, melted and cooled
• ¾ cup plain yogurt (plain Greek yogurt works, too)
• 1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)
• 1 teaspoon vanilla extract
• 2 teaspoons turbinado sugar for sprinkling on top

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)
2. Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.
3. In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.
4. Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix the two together. Stir only until the flour is fully incorporated into the liquid.
5. Divide batter evenly between the 12 muffins cups. The batter will be thick but don’t worry, your muffins will turn out great. The cups should not be more than three-fourths full. Sprinkle the muffins with turbinado sugar and wipe off any sugar that lands between the muffin cups.
6. Bake for 16 to 19 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then carefully transfer the muffins to a baking rack to cool completely.

Recipe from:

http://cookieandkate.com/2014/double-lemon-poppy-seed-muffins/

Granola Bars

Healthy 5-Ingredient Granola Bars

 

Print Friendly Version

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.

Author: Minimalist Baker

Recipe type: Snack

Serves: 10 bars

Ingredients

• 1 cup packed dates, pitted (deglet nour or medjool)*
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
• I also added chia seeds and flax seeds

Instructions

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

Notes

*If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

Nutrition Information

Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g

Recipe from:

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

Banana Blueberry Muffins

• Prep
  15 m
• Cook
  16 m
• Ready In
  31 m

Recipe By:ELEMMIRE

"These muffins are so easy to make and absolutely delicious!"

Ingredients

• 2 cups whole wheat flour  ( I used white whole wheat) 
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda

• 1 1/2 cups mashed bananas
• 4 egg whites 
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

(I added walnuts)            

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
2. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
3. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
4. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Recipe from:  http://allrecipes.com/recipe/72816/banana-blueberry-muffins/print/

 

Manti Chicken Marinade

4 cups sprite or 7 up
2 cups soy sauce
2 cups vegetable oil
1 tbsp. horseradish
1 tbsp. garlic powder

Mix all together with a whisk, add chicken and marinade for 12-24 hours (I've done 6 hrs and it's fine).

Mini Puffed Oven Pancakes

Mini Puffed Oven Pancakes with Berry Sauce
recipe by ourbestbites.com 
Ingredients
 1/2 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar
Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees.  While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.  Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.  But we’re going for quick and easy here so I just grab the spray.  (If using cast iron pan, coat entire pan surface with butter).  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar.  Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.
Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for  about 1 minute.  Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached.  Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.
Yields about 24 mini muffin pancake puffs

***I prefer to fill the puffs with cream cheese filling
-Beat cream cheese, powdered sugar and either milk or heavy cream until smooth and creamy (I don't measure these ingredients, I just add them to taste)

Hawaiian Fried Breakfast Rice

Recipe by Our Best Bites  (adapted)
Ingredients
4 teaspoons extra-virgin olive oil (I used 2 teaspoons of our chili olive oil and 2 teaspoons of our garlic olive oil)
 1 teaspoon minced garlic
1 small red bell pepper, minced
4 cups leftover white or brown rice
1 cup chopped fresh pineapple (about 1/2 medium pineapple)
1/2 cup sausage
 1 cup chopped ham (about 4 ounces bacon, weighed before cooking)
3 tablespoons low-sodium soy sauce
2 teaspoon brown sugar
1/2 teaspoon ground ginger
Eggs (4-5 if scrambling; 1 egg per person if frying)
Salt and pepper to taste
Instructions:
In a large skillet over medium heat cook sausage then add the olive oil. When hot, add garlic, ham, and bell pepper and sauté until fragrant and the peppers are tender crisp.
While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside.
Add the rice to the pan and stir to combine, cooking until the rice is heated through.  Add the soy sauce mixture and stir to combine. Add the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm.
In a separate pan, cook eggs as desired (we’ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately. Makes 4-6 servings.

Easy Eggless Strawberry Ice cream

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 2 cups whole milk
• 2 cups heavy cream
• 1 cup white sugar
• 1/4 teaspoon salt

• 2 teaspoons vanilla extract
• 2 cups mashed fresh strawberries
• 2 drops red food coloring (optional)

Directions

1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Recipe from http://allrecipes.com/Recipe/Easy-Eggless-Strawberry-Ice-Cream/

Sour Cream Sugar Cookies

Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 1/2 cups white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup sour cream
• 5 cups all-purpose flour
• 1/2 teaspoon salt

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 cups confectioners' sugar

Directions

1. Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
2. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
6. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.                                                    

 

Recipe from http://allrecipes.com/recipe/sour-cream-sugar-cookies-i/

  

 

Caramel Creme Brulee

1/2 cup sugar, divided
1 tbsp. water
1pint heavy whipping cream
1/2 vanilla bean, split and with seeds scraped and reserved
3 egg yolks

Preheat oven to 325 degrees. Combine the tbsp. water with quarter cup sugar in a medium saucepan over high heat.  Swirl the pan several times while the sugar dissolves and melts.  Tend it carefully as the syrup starts to brown, removing from heat once the melted sugar is evenly golden.

Slowly pour the heavy cream into the melted sugar, stirring gently.  The mixture will bubble and the sugar will harden.  Add the vanilla bean with seeds.  Cook it over medium heat until the sugar dissolves into the cream.  Remove from the heat as soon as the cream comes to a full boil.  Cover and let it cool slightly.

In a four cup glass measuring cup, beat the egg yolks until thick and light yellow.  Gradually add the cream mixture into the yolks, stirring constantly to avoid cooking the eggs. 

Place four ramekins in a glass baking dish and divide the cream and egg yolks between them.  Add enough hot water to the baking dish to come three quarters of the way up the ramekins to create a bain-marie.

Bake the custards 40-45 minutes, or until they are set but still tremble in the middle when gently shaken. Remove from the bain-marie and chill for at least 2 hours or up to three days tightly covered. 

When ready to serve, sprinkle a tbsp. of sugar onto the custard and spread evenly with the back of a spoon.  Using a kitchen torch, carefully melt the sugar on top evenly , browning it lightly.  Swirl the melted sugar slightly to even the surface before returning to the fridge for 5-10 minutes to set.

*I warm the cream before mixing with the sugar.
*I melt the sugar with water until it cracks and pour on top of the custard instead of using a torch.

(from thejbkitchen.com)

Chicken Parmigiana

1 large jar of spaghetti sauce (I like the original prego)
6 chicken tenderloin strips
(the following are approximates)
1 cup flour
2 tsp salt
1 tsp pepper
1 tsp garlic
1/2 cup milk
1 cup panko bread crumbs
oil for frying
fresh mozzarella
optional: parmesan cheese
1/2 package thick spaghetti noodles

Preheat the oven to 350.  Pour the oil in a large frying pan and turn to medium heat.  Place the flour and seasonings in a large ziplock back, put the chicken in and toss.  Once the chicken is well coated, take it out of the bag and dip the pieces into a bowl of milk.  Pour the remaining flour mixture away and put the panko bread crumbs in the bag, then return the chicken to the bag and toss until coated with the panko breading.  Once they are well coated and the oil is hot, fry the chicken on both sides.  when it is done, put it on a plate with paper towels to soak up the oil.  Then put the chicken in a casserole dish and pour the sauce over it.  Top with the mozzarella and put it in the oven, bake for approximately 15 minutes. 
While the chicken is baking, cook the noodles.  If desired, top the chicken with parmesan cheese then cook for a few more minutes.

Grandma Hintz's biscuits and gravy

1 pound package thick cut bacon
(the following are approximate measurements)
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1 cup milk
biscuits (what ever kind you like!)

Cook the bacon in a large frying pan. Set the bacon to the side.  Add about 2 tbsp. flour to the drippings and whisk together over medium heat.  Add in salt and pepper, continue to whisk until light brown.  Do not over cook or it will have a burned flavor.  Decrease the temperature to low then slowly add in the milk.  It will start boiling and thickening up, add milk until it reaches the consistency of gravy that you like.  Add in more salt and pepper to taste.  Crumble the bacon and add it back to the gravy or just let everyone add their own.  Poor the gravy over the biscuits and enjoy.