Easy Sticky Buns

24 frozen Rhodes Rolls
1 cup brown sugar
1 cube of butter

Spray bunt pan with Pam
Place frozen rolls evenly throughout pan
Melt butter and brown sugar together in small sauce pan over stove top. Pour over frozen rolls
Let rise overnight, or 'till doubled in size

Put in oven 350 degrees for 45 min. About midway put some tinfoil over the top so they don't get too crispy.

This is perfect for when you have company! Easy, fast and beautiful.

Green Smoothie

1-2 big handfuls of baby spinach
1 big leaf swiss chard
1-2 leaves kale
1/4 cup apple juice
swig of acai berry juice

pure' together in a blender until greens are a nice liquid

1 cup frozen strawberries
1 cup frozen blueberries
1-2 frozen bananas
(Add any frozen fruit desired)
spoonful of peanut butter (optional)
A little bit of water to get the blender movin'

Blend in blender until nice and smooth

Breakfast Casserole

I always make this for our family on Easter morning--it is my husband's favorite. I don't know about you, but I always prefer the breakfast casseroles with hash browns as opposed to those with biscuits, and this one is my favorite!


Ingredients:
1 lb bacon
1/2 cup diced onion
1/2 cup diced green bell pepper
4 1/2 cups shredded cheese
12 eggs
2 cups milk
1 cup sour cream
1 package(26oz)frozen hash browns, thawed (I prefer shredded)

Directions:
1. Place hash browns in greased 9x13 baking dish at 400 degrees for 20 minutes
2. While hash browns are cooking, pan fry bacon until crisp. Crumble.
3. Sautee onions and green peppers in olive oil for 5 minutes or until onions are slightly golden.
4. In a large bowl beat together eggs, milk, and sour cream. Mix in cheese, bacon, onion, and green pepper. Pour over pre-cooked hash browns.
5. Cover with aluminum foil and place in 350 degree oven for 30 minutes, remove foil and bake for another 15-20 minutes, or until eggs have set.

Terri Bender's Lemon Shortbread Cookies

these were made for the cookie swap in December

1 cup real butter, softened

2 egg yolks

2 cups powdered sugar

2 1/4 cup flour

zest of one lemon, finely grated

sugar

Preheat oven to 350.

Line cookie sheet with parchment paper.

Beat butter and egg yolks together in a large bowl. Add powdered sugar and lemon zest, beat until well blended. Add flour and mix well. Form dough into 1" balls and place on cookie sheet. Flatten the dough slightly with a cookie stamp or the bottom of a glass, dipped in sugar. Bake about 18 minutes. When cooled slightly, dip top of cookie into granulated sugar. Makes about 2 dozen

Enjoy!, Terri

Natalie's salsa

2 cans whole tomatoes (if using fresh, use romas)
1/2white onion
jalapenos (quantity depends on how spicy they are, when you smell them if they smell spicy, then they are med to hot if they don't, they taste like bell peppers, so add more)
cilantro if available, to taste
garlic salt
salt

I use my food processor to make salsa. I put jalapenos in first with a cup of the tomato juice from the canned tomatoes (I never add additional cans of tomato juice because I like my salsa chunky). I pulse/chop them several times, then I add the onion. I press the pulse/chop button several more times. I empty the chopped jalapeno and onions in a bowl. Then I place the whole tomatoes in the food processor and I only press pulse a few times just until they look a little more than diced. Add tomatoes to the onion and jalapenos and season with salt and garlic salt. If you are not using a food processor then dice the jalapenos finely, dice the onions and tomatoes.
I use the number 10 can of whole tomatoes that are sold at Costco or Sam's, they are $2 and I just freeze the remaining tomatoes for stew or taco soup or I make a dish that week that uses tomatoes.

Orange Julius

1 6oz. can frozen orange juice
1 cup milk
1/2 cup water
1/2 cup sugar
1 tsp. vanilla
1 tray of ice cubes

Put all ingredients except ice cubes in a blender. Blend Put ice cubes in 1 or 3 at a time until blended. If you are using the total blender or a vita mix. Add all ingredients and use the smoothie setting.

I added a banana and strawberries to the one I made at Terri's.

Egg Nog Cinnamon Chip Scones

This recipe was given to me by a friend back home, I think this is my favorite scone recipe. They are soo moist and have the best flavor. It's probably a good thing that egg-nog and cinnamon chips are only in season for a few months:)

Ingredients:

2 3/4 cups flour

1/4 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon freshly ground nutmeg

1/2 cup butter, cut into small cubes

1 ½ cups cinnamon chips

1 egg

1/2 teaspoon vanilla extract

1/4 teaspoon rum extract

1 cup cold eggnog

Eggnog & Browned Butter Glaze

4 tablespoons butter

¾ cup powdered sugar

Eggnog, to thin mixture

Rum extract (optional)

· In a large mixing bowl, whisk together all the dry ingredients.

· Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips.

· In a separate mixing bowl, whisk together the egg, vanilla, rum extract, and eggnog.

· Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

· Transfer the dough to a lightly floured work surface; a Silpat mat works well here.

· Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick.

· Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges

· Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

· Brush each scone with some eggnog, and sprinkle with turbinado sugar (or cinnamon-sugar).

· For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. (30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.) While the scones are chilling, preheat the oven to 425°F.

· Bake the scones for about 15-18 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

· While scones are baking, make the glaze: heat butter in a small saucepan until it melts, then continue cooking until the butter browns. Immediately add powdered sugar until mixture is thick (add more powdered sugar if necessary). Add eggnog, one tablespoon at a time, until mixture is smooth and spreadable. If desired, add a dash of rum extract.

· Remove the scones from the oven, and cool briefly on the pan. Glaze the scones, using a fork to drizzle the glaze across the tops.

· Serve scones warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Cinnamon Rolls

DOUGH:

Add in mixing bowl:

2 Tbs. yeast

1/2 cup sugar

3 cups flour

2 tsp. salt

2/3 cup powdered milk

Then add:

1/2 cup melted margarine

2 1/4 cup hot tap water

2 eggs, beaten

Mix above ingredients, then add:

3-4 cups flour

Filling

8 Tbs. butter (don’t over melt, needs to be consistency of paste)

1 cup brown sugar

4 tsp cinnamon

ICING:

¾ cup boiling water

1 pkg powdered sugar

1 tsp. vanilla

Knead dough in mixer, then kneed by hand until soft and smooth. Let rise approximately 20-30 minutes. Do not punch down! Roll out dough in a large circle. Spread filling on half of dough and fold remaining half over the top creating a half circle. Use a pizza wheel to cut into 1" strips. Take each strip and pull & twist a few times, then spiral each strip on the pan to form a circle.

Bake at 350 for 15-20 minutes. Top with icing while warm, and serve. Makes approx. 18 large rolls.

Cranberry Orange Scones

4 cups all-purpose flour

1/3 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

1 ½ tablespoons grated orange zest

3 sticks cold unsalted butter, diced

4 large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1/4 cup all-purpose flour

1 egg beaten with 2 tablespoons milk, for egg wash

Turbinado sugar for sprinkling

Orange Glaze: (I usually triple the recipe for the glaze)

2/3 cup powdered sugar

5 teaspoons freshly squeezed orange juice

½ teaspoon grated orange zest

1 teaspoon unsalted butter

• Preheat the oven to 400 degrees.

• In the bowl of an electric mixer mix 4 cups of flour, 1/3 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended, no more! The dough will look lumpy.

• Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. Dump the dough onto a well-floured surface and pat it into a 12” x 12” square about ¾” thick. Cut dough into 9 even, smaller squares. Then cut each small square on the diagonal to get the classic diamond scone shape. You will have 18 diamond scones.

• Place the scones on a parchment paper-lined baking sheet. Brush the tops of the scones with egg wash, sprinkle with turbinado sugar, and bake for about 20 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes.

Mix the orange juice and powdered sugar together in a glass bowl. Stir until the sugar dissolves. Add the orange zest and butter. Nuke it for 15 seconds in the microwave. Whisk to smooth out any lumps, then drizzle the glaze over the scones. Let it set a minute before serving. Enjoy!

Orange yogurt and Granola

Orange Yogurt

4 cups (2 pints) plain yogurt

1 1/2 teaspoons pure vanilla extract

1/4 cup honey

1 orange, zest grated

1/2 cup freshly squeezed orange juice

• Line a sieve or strainer with paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.

• Place the thickened yogurt into a bowl and stir in the vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. If necessary, sweeten with a touch of sugar.

• Garnish with sections of orange, orange zest, and/or granola and serve.

Granola

1 cup quick-cooking (not instant) rolled oats

1/2 cup sweetened, shredded coconut

1/2 cup sliced almonds

3 tablespoons vegetable oil

2 tablespoons honey

• Preheat the oven to 350 degrees.

• Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

• Remove the granola from the oven and allow to cool, stirring once. Store in an airtight container.

Cake/Cookie pops

 

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)

Wax paper

                                                        Dipping chocolate

After cake is cooked and cooled completely, crumble into large bowl.

1. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
2. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
3. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
4. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
5. Place them in the freezer for a little while to firm up.
6. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.

Place in a Styrofoam block to dry.

Another variation is with 1 package of Oreos and an 8oz  block of softened cream cheese.  Crush cookies in blender or food processor until only small crumbs remain.  Mix together with softened cream cheese and roll into balls.  Cool in freezer for a few minutes to firm up.  Dip in chocolate bark and set on wax paper to dry.  (I like to use mint double stuff oreos and make them into truffle sized balls rather than a sucker pop.)  These can be shaped into any form of decorated for any holiday or occasion.  Visit this website for loads of fun ideas. 

German Pancakes

Aunt Marilyn Pancakes (aka German Pancakes)

Batter

1 dozen eggs

1 cup flour

1 cup milk

1 cup sugar

1 tsp vanilla a pinch of salt

1/2 cube of margarine

Over the top

powdered sugar

Preheat oven to 350 degrees.  Mix all ingredients together in a large bowl and get out lumps.  Place margarine in 9x13 pan and place in oven until it’s melted.   Take out of oven and pour mixture into pan and then return to the oven.  Bake for 30 mintues, remove from oven and sprinkle powdered sugar over the top. 

Crepes

Basic Crepes

 

 

 

 

 

 

 

INGREDIENTS:

·        1 cup all-purpose flour

·        2 eggs

·        1/2 cup milk

·        1/2 cup water

·        1/4 teaspoon salt

·        2 tablespoons butter, melted

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DIRECTIONS:

1.  In a large mixing bowl, whisk together the eggs, milk, water, salt and butter stirring to combine. Gradually  add the flour, beat until smooth.

2.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Spick Egg Casserole

Spicy Egg Casserole

Ingredients:

1 dozen eggs

3 cups Monterey Jack cheese

2 tsp Flour

1 small can diced green chilies

Beat eggs together. Add cheese, flour and chilies to eggs  and pour into greased 9x13 pan.  Bake in 325 degree oven for 40 min.  Remove from oven when fork comes out clean from the middle.  Serve warm.

Optional-use Pepper Jack cheese without chilies for spicier dish and serve with side of salsa.