Apple Cider

Homemade Hot Apple Cider

 

5 pounds of apples (washed and cut)

enough water to just cover the apples

8 whole cloves

3 cinnamon sticks

1/2 cup of brown sugar

1 Tablespoon all spice (optional)

boil contents of pot with the lid on stirring occasionally for about an hour and a half. Remove lid and use a potato masher and mash apples. Add water at this point if you want more cider or feel like too much water has evaporated. Bring back up to a boil if you decide to add water. Strain and serve warm. 

If you want to make this shelf stable water bath quart jars for 10 min. Leave on counter for 24 hours to make sure lid seals.

Lasts up to 1 week in the fridge 

Red White and Blue Cake

 1/2 cup salted butter 4 oz.

1 1/4 cup of sugar

2 large eggs

1tsp. vanilla 5 g

1 1/3 cups of flour 174 g (regular or gluten free)

1 1/4 Tsp baking powder 5 g

1/4 tsp salt

1/2 cup of sour cream

1 cup of blueberries

1 cup of rasberries

*extra whip cream berries to serve

*cream together butter, sugar, eggs, and vanilla

 in mixer

*in a separate bowl mix dry ingredients

*slowly add dry ingredients to the wet alternating with the sour cream beat until just combined

*gently fold in berries and add to a greased 9 in round pan

*sprinkle 1/4 cup of  sugar on top before cooking (I cut this back to 1/8 cup)

*cook until the top is crackled and the center is a little jiggly 

*cook at 350 for 35-40 min for regular flour and 45-55 min for gf flour

*cool completely before cutting and serving serving 

**I like to use coconut whip cream for a non dairy toping**

**I'm sure you could substitute any fruit that was in season**

 Peanut Butter Squares

 Chocolate Layer:

1 cup chocolate chips (I like dark chocolate) 

1/2 cup coconut sweet and condensed milk

1 teaspoon vanilla

pinch of salt

Peanut butter layer:

3/4 cup natural peanut butter

1/2 cup coconut sweet and condensed milk

2 Tablespoons coconut oil

pinch of salt

Melt each layer and pour in a small parchment paper lined pan (I use a small glass container with a lid)

Refrigerate 2 hours until set, cut and serve

Sourdough Dutch Baby

 Sourdough Dutch Baby

2 cups of sourdough starter - can be bubbly or discard

6 eggs

1/3 cup of milk

1 teaspoon vanilla

1/2 teaspoon salt

2 Tablespoons of maple syrup or honey

6 Tablespoons of butter

Melt butter in 12 inch pan (if adding fruit add to melted butter)

Mix all other ingredients (blender works great) and dump into the pan bake at 425 for 15-20 min

High Protein Chocolate Pudding

Homemade High Protein Chocolate Pudding

6 hard boiled eggs

5 Tablespoon Coco Powder

3/4 Cup of Milk

1/2 Cup Maple Syrup or Honey

1 Tablespoons and 1 Teaspoon of Vanilla

Mix all ingredients with an emersion blender and refrigerate for 4 hours.

Makes 6 1/2 Cup Servings

Plum Bread

 Plum Bread

1 cup chopped plums

1 Tablespoon flour (gf works great)

1 cup sugar

1/2 cup butter

1/2 teaspoon vanilla

2 eggs 

1 1/2 cups flour (gf works great)

1/2 teaspoon salt

1/4 teaspoon baking soda 

1/3 cup plain yogurt 

1/4 cup brown sugar 

Preheat oven at 350°

Sprinkle chopped plums with 1 tablespoon of flour and set aside.

Beat  sugar, butter, vanilla until light and fluffy. Then add eggs.

Mix flour, salt, and baking soda in a separate bowl and sift into egg mixture alternating with yogurt until smooth.

Folded, flour, coated plums, and pour into bread bran and sprinkle with brown sugar.

Bake for 45-50 minutes a little longer for gluten-free flour check with a toothpick to make sure it’s cooked all the way through. Remove from oven and let cool on a wire rack before serving.

Pumpkin Muffins

Pumpkin Muffins

 2 cups of gf kodiak flapjack mix

1 cup of milk

3/4 cup brown sugar

I egg

1/4 cup softened butter

3/4 cup pumpkin purée 

1 teaspoon cinnamon 

1/2 teaspoon of allspice 

1/2 teaspoon ginger

1/2 cup chocolate chips

Combine all ingredients in mixing bowl and blend until smooth. Feel greased muffin cups 3/4 full. Bake at 3:50 for 14 to 18 minutes or until golden brown and inserted toothpick comes out slightly moist.  makes 12 muffins

 Homemade Instapot Yogurt  

1/2 gallon of milk

1 can sweet and condensed milk (fat free also works)

1 cupish of plain greek yogurt 

Instructions...

Mix all ingredients and set intapot to yogurt setting for 10 hours. enjoy!!!

Add flovors after its done. Syrups work great. My favorite is homemade granola with berries

Chex Muddy Buddies

Ingredients: 

-9 cups Rice Chex, Corn Chex, Chocolate Chex or Peanut Butter Chex cereal (or combination)

-1 cup semisweet chocolate chips

-1/2 cup peanut butter

-1/4 cup butter

-1 teaspoon vanilla

-1 1/2 cup powdered sugar

Into Large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.

Banana Ice Box

Knocked my husbands socks off ;)

Ingredients: 

2 Packages Graham Crackers
3-4 Large Bananas sliced
1 Cup Milk
1 3.4 Oz Box French Vanilla Instant Pudding
4 Oz Cream Cheese Softened
½ of a 14 oz can Can of Sweetened Condensed milk
2 1/2 Cups Freshly Whipped Cream

Instructions

• In a large bowl, combine the pudding and milk and set aside.
• In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth.
• Add the pudding into the cream cheese mixture and stir until evenly combined.
• Add ⅓ of the whipped cream to the bowl, and gently fold it into everything.
• Add the remaining whipped cream and fold until completely combined.
• Adding a little at a time is keeping it lighter vs just whipping it all together.
• Lay a couple of graham crackers in an even layer at the bottom of a 9x13" dish.
• Cover with banana slices and a couple scoops of filling.
• Repeat layers until all of the filling is used, ending with filling on top.
• Cover tightly with plastic wrap and refrigerate until serving, up to 1 day.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Notes
This is cream that has already been whipped into soft peaks. To get 2 1/2 cups you'll need 1 1/2 cups of heavy cream, a 1/4 cup of powdered sugar. Whip the whipping cream until soft peaks form, add the powdered sugar and whip again until combined.

Credit: ohsweetbasil.com

Fried Ice Cream

Ingredients:
1 stick butter
1 cup sugar
3 cups corn flakes, crushed
2 quarts vanilla ice cream, softened
1 container whipped topping
1 teaspoon cinnamon
Honey, for drizzling

Preparation:
Melt butter in frying pan.  Add corn flakes and sugar.  Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.

Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it.  In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.

Pour ice cream mixture on top of crust in the 9x13 pan. Spinkle the rest of the crumbs on top and freeze.  Lightly drizzle each serving with honey.  OLE!

Crockpot Candy

Ingredients:

• 2 pound white almond bark

• 4 ounces German chocolate bar

• 12 ounce bag semisweet chocolate chips

• 24 ounces dry roasted peanuts

Instructions: 

1. Add white almond bark, German chocolate bar, semisweet chocolate chips, and peanuts to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.

1. Drop spoonfuls of the candy onto wax paper and allow to cool completely.

Cake Batter Bars

Ingredients
5 cups Vanilla Chex
5 cups of marshmallows
4 tablespoons butter
1.5 teaspoons vanilla extract
1-2 teaspoons sprinkles

Instructions
Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.
When the butter and marshmallows are totally melted add the vanilla extract.
Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.
Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
Let cool, enjoy.

White Chocolate Cranberry Fudge

Ingredience

2 cups of sugar

3/4 cup of sour cream

1/2 cup of unsalted butter

1/2 tsp salt

1 cup white chocolate chips

1 (7 oz.) jar of marshmallow cream

1 tsp vanilla extract (clear if you want your fudge white)

1 (5oz.) bag of dried cranberries

Instructions

1) Line a 9x13 baking dish with foil and lightly spay with cooking spray

2) Combine sugar, sour cream, butter and salt in a heavy 2 qt sauce pan

3) Bring mixture to a boil over medium heat stirring frequently 

4) Continue cooking till consistency of play dough (238 degrees)

5) Remove from heat and stir in white choco chips (will take a min to melt)

6) Stir in marshmallow cream and vanilla until smooth then add cranberries

7) Pour into baking dish cool yo room temp and then refrigerate before cutting into squares. Store in air tight container.  

GF Peach and Cranberry Cobbler

Ingredients
2 15oz cans of peaches
1 14oz. can of whole caned cranberries
2 Tbl brown sugar

1 3/4 cup of GF pancake mix
1 cup of milk
1 egg
1/3 cup of melted butter
2 Tbl sugar

2 Tbl sugar
1/4 tsp cinnamon

Yeilds 8 1 cup servings.
Cook for 2 hours and 15 min.

Combine peaches, cranberries and brown sugar in the crock pot and mix. In a separate bowl mix pancake mix (this recipe was made by Krusteaz but I have used other brands and its worked just as good) milk, egg, melted butter,and sugar. once everything is blended well pour evenly over the fruit mix that is already in the crock pot. Mix sugar and cinnamon and sprinkle on top. turn crock pot on high and cook for 2hours and 15 min. Serve with ice cream or whip cream!;)

Rice Krispie Treats

I love this recipe!! It tastes so yummy and doesn't get hard and hurt your mouth after a few days. 

2 cups of sugar

2 cups of Karol syrup (16 oz jar)

2 cups of peanut butter (18 oz jar)

1 box of Rice Krispie cereal (12 oz or 12 cups)

*mix sugar, peanut butter, and carol syrup together over med heat when smooth add cereal. Let cool on a cookie sheet. 

Homemade Caramel Frosting! GF

I came upon this recipe by sheer accident. Actually I guess It was more that I modified a recipe due to lack of ingredients. Thank you Pinterest for the original inspiration. I love it when things work out this well! This is my new favorite frosting recipe.

1 stick of butter or margarine

3 cups of powdered sugar

2Tbls of Coffee Mate ( any flavor that suits your fancy works great)

Mix well and put on warm cinnamon rolls or any other thing you need frosted. Lasts in the refrigerator for up to two weeks.

Pumpkin Crunch Cake

This was the most intense cake I've ever made, but so worth it!!! 

 I got the recipe here, and there is even a youtube video here! 

Ingredients

Crunch Topping

• 3 Cups (450 g) walnuts, finely chopped (I omitted these)
• 3 Cups (360 g) nilla waffers (about 75 cookies) 
• 3 Cups (540 g) brown sugar
• 12 oz (340 g) butter

Pumpkin Crunch Cake

• 1¼ (250 g) cup sugar
• 6 oz (168 g) softened butter
• 1 16 oz (425 g) can solid pack pumpkin
• 2½ ( 300 g) Cups flour
• ½ Cup (96 g) Greek yogurt
• 1 Tablespoon (15 ml) pure vanilla
• 1 Tablespoon (15 g) pumpkin pie spice
• 2¼ Teaspoons( 12 g) baking powder
• ¾ Teaspoon (4 g) baking soda
• ½ Teaspoon (2.5) Salt
• 4 Large Eggs

Cream Cheese Frosting

• 24 oz (454 g) cream cheese
• 8 oz (227 g) softened butter
• 2 cups (150 g) confectioners (powdered) sugar
• 1 Tablespoon (15 ml) pure vanilla

Instructions

Crunch Topping

1. Melt Butter
2. In a food processor, pulse cookies to a fine crumb. Remove from processor and put into a medium bowl.
3. Then pulse walnuts to very small pieces. Add walnuts to the bowl with the cookie crumbs.
4. Add in Brown Sugar and mix well.
5. Add in Melted Butter and mix until completely blended.
6. Place one very full cup of the mixture into 3 greased 8″ round cake pans, pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
7. Set pans aside and begin cake.
8. Preheat Oven to 350 degrees.

Pumpkin Cake

1. In your mixer beat sugar and butter for about 3-5 minutes until light and fluffy, scrapping down the bowl frequently .
2. Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended. Do not over blend.
3. Add in the Eggs, one at a time just until blended.
4. Divide batter equally into your 3 prepared cake pans on top of the nut/cookie mixture, smooth it out and make it as even as possible in the pan.
5. Place remaining crunch mixture in a 4th cake pan or pie dish and allow to bake for the same amount of time as the cakes.
6. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. DO NOT LET THE CAKES COOL IN THE PANS. This is important because the crunch mixture will stick to the pans and you’ll be scraping it out. I made this mistake and ended up scraping much of the crumb mixture off the pans and piecing it back together on top of the cake layers. This was almost a Pinterest FAIL! Luckily I fixed it all in the frosting stage of the cake.
8. Break up the extra crunch mix to very small bits to use to decorate the cake with.
9. While your cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting

1. Whip the cream cheese and butter till very smooth and creamy
2. Slowly add in the powdered sugar while mixer is on low setting
3. Add in Vanilla and mix well. Set aside till needed.

Assembly

1. After your cake is completely cooled. I recommend refrigerating the layers for an hour or so to make frosting easier, especially if you had to piece the crumb mixture back on top of the cake. Then begin frosting the layers and putting the cake together.
2. Frost one layer of cake. (If you use the icing recipe I list here, you’ll have plenty of frosting to make pretty thick layers in between the layers.) Top the frosted layer with a second layer and frost the top. Repeat with the third layer.
3. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
4. When finished frosting the cake, coat sides and top with your extra crunch mixture. Just take handfuls of the crunch mixture and carefully smash it into the sides of the frosted cake.
5. *Store cake in refrigerator.

Frozen Hot Chocolate

 I found this recipie on Pintrest it is soooo good!! I know it sounds crazy and that is probably why we tried the second we found it (even before we pinned it). It really tasts like frozen hot chocolate. Mess with your mind CRAZY!!

Ingredients

• 3 Tablespoons Granulated Sugar
• 1 package Hot Cocoa Mix (about 3 Tablespoons)
• 2 Tablespoons Unsalted Butter
• ⅓ cups Semi-Sweet Chocolate Chips
• ⅓ cups White Chocolate Chips
• 12 ounces, fluid Can Evaporated Milk, Divided
• 4-½ cups Ice
• Whipped Cream, To Taste
• Mini Marshmallows, To Taste

Preparation Instructions

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.
Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

Clone of Cinnabon Cinnamon Rolls

Another one of Christy's amazing bread machine recipes! 

Dough (Bread machine recipe):
2 eggs (room temperature)
1 c warm milk
1/3 c melted margarine
1 tsp salt
1/2 c granulated sugar
4 1/2 c bread flour
2 1/2 tsp. bread machine yeast ( I used regular yeast and it worked just fine)

Filling:
1 c packed brown sugar
2 1/2 Tbsp Cinnamon
1/3 c softened butter

Cream Cheese Icing:
(I doubled this, but I think you can't never have too much frosting)

4 Tbsp softened butter
3 oz cream cheese
1 1/2 c powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt

*Note: These are moist like the original when using Cinnabon's own brand of Makara cinnamon - available at any Cinnabon Stand.

Dough: Add ingredients in order listed to bread machine baking pan.  Insert pan into bread machine and mix on dough setting.  When dough is done, turn out onto floured rolling board and allow dough to rest for ten minutes.  Roll dough out into a 16 inch wide and 12 inch long rectangle, with a dough thickness of about 1/4 inch.

Filling:  Combine brown sugar and cinnamon in a bowl until well mixed.  Spread softened butter over the surface of the dough and sprinkle sugar-cinnamon mixture evenly over the dough surface.

Roll dough jellyroll fashion along the 16in wide side of the rectangle.  Cut dough roll into 12 slices (I have found using dental floss works really well for this.  Run the floss underneath the rolled dough, wrap each side up and around dough and pull in opposite directions.  This will give you a smooth even cut).   Place 12 rolls into a 9x13 inch pan.  Let rolls rise for approximately 20 minutes.   Bake at 400 degrees for approximately 15 minutes or until light brown on top.  Remove baking pan and allow to cool.

Cream cheese Icing: Combine in a mixing bowl until well blended.  Frost cinnamon rolls with icing while rolls are still in the baking pan.