Butterscotch Cream Pie

1 1/3 C sugar
2 1/2 C milk
3/4 C Cream
5 TBS cornstarch
1/4 tsp salt
3 egg yolks
1 tsp vanilla
2 TBS butter
1 C cream
Baked 9 inch crust

Measure sugar into a heavy saucepan or skillet. Stir constantly over high heat until sugar is nearly melted. Reduce heat to medium and continue stirring until all sugar is melted and a light amber color. In the meantime, heat milk; stir hot milk into melted sugar cautiously. Sugar will bubble and steam, then harden. Keep heat on low and stir occasionally until the hard sugar completely dissolves in the milk.

Add the table cream to the cornstarch gradually to make a smooth paste, then stir into hot milk mixture; cook and stir until a smooth, thick pudding is formed, Let it boil a minute or two, stirring vigorously, then remove from heat. Add salt to egg yolks, then stir in some of the hot pudding. Stir the egg mixture back into the pudding and cook another 2 to 3 minutes. Remove from heat.

Add vanilla and butter. Cool 5 minutes, then pour into baked pie shell. Chill 3 to 4 hours.

When ready to serve, whip the cream and spread over pie. 

Skillet Green Beans

Yield: 4-6 servings

Simple Skillet Green Beans

Prep Time: 5 mins
Cook Time: 8-12 mins

Ingredients:

• 1 teaspoon oil or butter
• 1 pound fresh green beans, ends trimmed
• 3/4 cup low-sodium chicken or vegetable broth
• Salt and pepper to taste

Directions:

1. In a large 12-inch nonstick skillet, heat the oil or butter over medium heat. Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly.
2. Pour in the broth and bring the beans/broth to a simmer. Cover the skillet and cook anywhere from 6-10 minutes, depending on how tender you like your green beans. Keep an eye on the skillet – if it is simmering too vigorously and the liquid evaporates out, add a bit more as needed.
3. Season with salt and pepper to taste and serve immediately.

Notes:

After trimming the ends of the green beans, you can cut them into 1- or 2-inch lengths, but I usually leave them long so I can maybe, hopefully teach my kids the importance of cutting up food on their plate before shoveling it into their mouths.

Slow Cooker Red Beans and Rice

Ingredients

• 1 pound dried red kidney beans, rinsed
• ½ pound smoked sausage, thinly sliced (andouille or smoked)
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon chili powder
• 7 cups water
• 4 cups uncooked long grain rice
• green onions, chopped, for garnish
• fresh parsley, chopped, for garnish

Instructions

1. Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, chili powder, and water to a 6-quart slow cooker. Set on high setting and cook for 6 hours.
2. Cook rice according to package directions.
3. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.

Whipped Caramel Frosting

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• Pinch of coarse salt
• 2 cups heavy cream

Directions

Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.

Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.

Chocolate Swirled Banana Bread // Old Fashioned Banana Bread

Chocolate Swirled Banana Bread  
2 c. flour

¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.
If you really want something yummy, spread a little peanut butter on top of a toasted (or at least warm) slice. Really, can you beat a combo of peanut butter, bananas, and chocolate? No, you can’t, in case you were wondering…

Classic Banana Bread 

2 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low-fat yogurt

1 tsp. vanilla extract
2-3 Tbsp. brown sugar

Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Asian Lettuce Wraps

Asian Lettuce Wraps
Recipe by Our Best Bites
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce.  (The closer you get to the center, the easier it becomes!)  Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Hawaiian Haystacks

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth

Directions:

1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Smothered Pork Chops (Slow Cooker)

Ingredients:
5 slices bacon, chopped
6 pork chops, about 3/4 inch thick
Salt and Pepper
2 yellow onions, peeled, halved into half moons
1 tsp plus 1 TBS light brown sugar
1/4 C plus 2 TBS cold water
3 garlic cloves
1 tsp dried thyme
3 C chicken broth
1 TBS soy sauce
2 bay leaves
1 TBS cornstarch
1 TBS cider vinegar
Fresh Parsley

Directions:
In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towls, leaving the drippings in the pan. If you have more than 2 TBS drippings, drain the excess. If you don't have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle each side with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn't big enough. When golden, transfer the chops to the slow cooker.

Pour off all but 1 tsp of fat; add onions, 1 tsp brown sugar, 1/4 tsp salt and 1/4 C water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce, and remaining 1 TBS brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours.

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 C liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 TBS water together in a small sauce pan and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar. Season with salt and pepper, pour over pork chops and sprinkle with reserved bacon and parsley. Serve. 

Pumpkin Cake Doughnuts

Doughnuts

• 1/2 cup vegetable oil
• 3 large eggs
• 1 to 1 1/2 cups granulated sugar*
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour**
• *See "tips," below, for a lower-sugar option.
• **See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.

Coating

• 3 tablespoons cinnamon-sugar

Directions

1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Add the flour, stirring just until smooth.
4. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
7. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
8. Cool completely, and store (not wrapped tight) at room temperature for several days.
9. Yield: 12 doughnuts or 15 muffins.

Cranberry Apple Cider (Slow Cooker)

Ingredients

• 1 liter apple juice, pure unsweetened
• 2 cups orange juice, pure unsweetened
• 1 liter cranberry juice, unsweetened
• 1/2 cup sugar, stevia, honey or other sweetener (to taste)
• 3 cinnamon sticks, whole
• 1/8 teaspoon ground cloves

  Instructions

  1. Add all ingredients to a 4 quart or larger slow cooker. Stir.
  2. Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.
  3. *Leftovers refrigerate wonderfully and reheat just fine!
   

Chocolate Doughnuts // Chocolate Ganache

Ingredients:

For the donuts:

• 1 cup flour
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/4 cup mini chocolate chips (optional)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg
• 6 tablespoons sour cream
• 1/4 cup milk
• 1/4 cup vegetable oil

Directions:

1. Preheat oven to 375 degrees.
2. In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
3. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
4. Stir the wet ingredients into the dry until just combined.
5. Spoon in a greased donut pan.
6. Bake for 8 minutes or until the tops spring back when you touch them.
7. Let the donuts cool in the pan before glazing.

Chocolate Glaze

• 1/2 cup (90g) semi-sweet chocolate chips
• 2 Tablespoons (30g) unsalted butter
• 2 teaspoons light corn syrup
• 2 teaspoons water
• Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!
• Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.

Asian Sweet Chili Sesame Chicken

2 pounds chicken breasts (thawed)* 1 1/2 tablespoons cornstarch 1/4 cup water sriracha to taste (optional) Sweet Chili Sesame Sauce 2-4 tablespoons Asian sweet chili sauce ** 1/3 cup low sodium soy sauce 1/3 cup ketchup 1/3 cup packed brown sugar 2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkkoman)*** 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced 1/2 teaspoon onion powder 1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger 1 teaspoon salt 1/4 teaspoon pepper Garnishes toasted sesame seeds chopped green onions

1. Add chicken to the bottom of your crockpot.
2. Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
3. Cook on low for 5-7 hours or on high for 3-4 hours.
4. Shred chicken and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired.
5. Serve with rice and garnish with sesame seeds and green onions.

Pizza Dough + Pizza Sauce

• 1 teaspoon active dry yeast
• 4 cups all-purpose flour 
• 1 teaspoon kosher salt 
• 1/3 cup olive oil, plus more for oiling bowl 

For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
Preheat the oven to 500 degrees F.
To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.  

• 1 to 2 tablespoons olive oil
• 3 cloves garlic, minced 
• 1 medium onion, chopped finely 
• 1/2 cup chicken broth 
• Three 15-ounce cans crushed tomatoes 
• Salt and pepper 
• Pinch sugar 
• 1 teaspoon dried oregano 
• 8 to 10 fresh basil leaves, chopped 

For the pizza sauce: Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

Best Waffles

Ingredients:

1 3/4 C flour
2 TBS sugar
1 TBS baking powder
1/4 tsp salt
2 eggs
1 3/4 C milk
1/2 cooking oil or butter, melted
1 tsp vanilla

Instructions:

1. In a medium bowl, stir together flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.

2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. (Batter should be slightly lumpy).

3. Pour 1 to 1/4 C batter onto grids of a preheated, lightly greased waffle maker. Close lid quickly; do not open until done.  

Skillet Beef and Broccoli Ramen

Ingredients:

1/4 C + 2 TBS vegetable oil, separated
3 tsp minced garlic, separated
2 TBS red wine vinegar
1/4 C honey
1/2 C + 2 TBS low sodium soy sauce, separated
1 TBS parsley
3/4 pound flank steak
3 TBS cornstarch
2 TBS sesame oil
1/3 brown sugar
1/2 tsp ginger
1 C beef broth
4 C broccoli florets
2 packages ramen noodles
Salt and pepper

 Instructions:

Very thinly slice the flank steak against the grain into 1/4th inch thick strips and them into 2 inch pieces. Put the steak pieces into a large ziploc bag.

In a bow, combine 1/4 C vegetable oil, 1 tsp minced garlic, 2 TBS red wine vinegar, 1/4 C honey, 1/4 C soy sauce, 1/4 tsp pepper, 1/2 tsp salt, and 1 TBS parsley.

Whisk together and pour over the flank steak in the bag. Seal and place in fridge for at least 1 hour and preferably 6-8 hours. Flip the steak in the bag halfway through marinating time.

Boil a small pot of water over high heat and cook noodles for exactly 2 minutes. Drain and rinse in cold water.

Chop the broccoli into bite sized, even pieces.

Remove the flank steak and drain off any marinade. Toss the steak to coat with the cornstarch.

In a large skillet over high heat, add in 1 TBS of the remaining vegetable oil. Heat until oil is shimmering and then add in 1/2 the beef so it can be in a single layer. 

Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked, but still pink in spots, about 30 seconds. Transfer to plate.

Repeat steps with second half of beef.

In the same skillet, add beef broth, brown sugar, remaining soy sauce, sesame oil, remaining garlic, and ginger. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles and vegetables.

Bring mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover put with a lid and reduce it to low.

Allow broccoli to steam until crisp, or to desired tenderness.

Remove lid, and add in the cooked pasta and cooked meat.

Stir and add desired toppings.

Cilantro-Lime Rice

Ingredients:

• 1 tablespoons butter
• 1 1/4 cups rice (long grain white rice or jasmine rice works best)
• 2 1/4 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Juice and zest of 1 large lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon ground cumin

Directions:

1. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Brown Butter Rice Krispie Treats

Ingredients:

4 oz unsalted butter, plus more for pan
1 10 oz bag marshmallows
Heaping 1/4 tsp course sea salt
6 C Rice Krispies cereal (about half a 12 oz box)


Instructions:
 
Butter 8 inch square cake pan.

In large pot, melt butter over medium-low heat. It will melt, then foam, then turn clean golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in salt and cereal. Quickly spread into prepared pan. I like to use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares, and enjoy.

Clam Chowder

Ingredients:

1 large onion, diced
1 C diced celery
6-8 C chopped potatoes
3+ tsp salt and pepper
1-2 TB Seasoning salt
2 tsp Pesto seasoning
2 tsp Bon Apetite


Put vegetables in stock pot and add water just to cover, boil until potatoes are soft. Add rest of seasonings.

In another pan, add 1 TBS butter. Melt and add 1 C flour. Stir to thick paste. Add 1 quart half and half. Stir and blend until thick and creamy. Season this with seasoning salt and Bon Apetite as well. Add to potato mixture and summer on low, stirring often. 

Microwave Caramel Corn

Ingredients:

4 bags of microwave popcorn popped with uncooked hulls removed. Put hulled popcorn in brown paper sack (like from Braums).
1 stick of butter -- melted 

Add to melted butter in bowl:

1/2 C white corn syrup
1 C brown sugar
1 tsp vanilla
1 tsp white vinegar

Once blended, microwave 3 minutes, while still hot add 1/2 tsp of baking soda and beat. The mixture will become foamy -- beat until you see this. Pour mixture over microwave popcorn and stir. Fold up bag top and put in microwave for 45 seconds -- take out and shake -- put back in microwave for 45 seconds. When you take out, mix well and then pour out on foil and let cool. When I make, I will pop 12-16 bags so I have plenty to share.

Buttermilk Pancakes

Via: Martha Stewart

Ingredients:

2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBS sugar
2 large eggs, slightly beaten
3 C buttermilk
4 TBS butter, melted (+ more for griddle)

Heat griddle to 375. Whisk dry ingredients in medium bowl. Add the wet and whisk to combine. Medium lumps.

Brush griddle with butter.

Scoop 1/2 cup size onto griddle until slight bubbles appear on top and slightly dry edges -- about 2 1/2 minutes. Flip pancake and cook 1 minute more.

Place pancakes in pie place and in an oven at 175 to keep warm.

Homemade Enchilada Sauce

Ingredients:

1/4 C vegetable oil
1/4 C all-purpose flour
1 (28 oz) can crushed tomoatoes
2 TBS plus 2 tsp chili powder
1 1/2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 TBS brown sugar, packed
salt and pepper to taste

Instructions:

Heat vegetable oil in a sauce pan over medium high heat. Whisk in flour until well combined, about 1 minute.

Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, and 1 cup water; season with s&p, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.

Store in airtight container in the refrigerator for up to two weeks.
 

Pumpkin Gingerbread

Ingredients:

1 1/2 C flour
1/2 tsp salt
1 tsp baking soda
2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 C pumpkin puree
1/2 C butter, melted
1/2 C dark brown sugar
1/2 C molasses
2 eggs, beaten
3 TBS water

Instructions:

Preheat oven to 350. Prepare a loaf pan with non-stick spray or butter.

In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

In another bowl, use a wooden spoon to mix together the pumpkin, melted butter, sugar, molasses, eggs, and water.

Combine the wet and dry ingredients. Stir only until incorporated.

Place batter into loaf pan and bake for 50-60 minutes, or until comes clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.

Empty Tomb Rolls

Ingredients:

1 (10 oz) package jumbo refrigerated crescent rolls
1/4 C sugar
1 TBS cinammon
8 large marshmallows
1/4 C butter, melted

Instructions:

Preheat over to 375. Prepare muffin pan, with nonstick cooking spray.

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

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

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

Bake for 13-15 minutes. Eat warm.

Activity:

Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20. 

Jesus -- Marshmallow
After Jesus died on the cross, he was wrapped in linen -- roll in butter and sugar
Jesus was put into a tomb -- crescent roll dough
On the third day, Jesus was risen and was no longer in the tomb -- open cooked roll to find no marshmallow 

Turkey Brine

Via: Pioneer Woman

Ingredients:

3 C apple juice or apple cider
2 gallons cold water
4 TBS fresh rosemary leaves
5 cloves garlic, minced
1 1/2 C kosher salt
2 C brown sugar
3 TBS peppercorns
5 whole bay leaves
Peel of 3 large oranges

Instructions:

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Panera Bread Broccoli Cheese Soup

Ingredients:

1 TBS butter, softened
1/2 medium onion, chopped
1/4 C melted butter
1/4 C flour
2 C half and half
2 C chicken stock
1/2 lb fresh broccoli
1 C carrots, julienned
salt and pepper to taste
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese

Instructions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half, making a roux. Add chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat until veggies are tender, about 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low and add grated cheese; stir until well blended. Stir in nutmeg and serve. 

Southwestern Chopped Salad with Cilantro Lime Dressing

Ingredients:

5 C chopped romaine lettuce
1/2 C cherry tomatoes, halved
1/2 C canned corn, drained
1/2 C black beans, drained and rinsed
2 TBS cilantro, chopped
1 avocado, halved, seeded, peeled, and diced

For dressing:

1 C loosely packed cilantro, stems removed
1/2 C plain Greek yogurt
2 cloves of garlic
Juice of 1 lime
Pinch of salt
1/4 C olive oil
2 TBS apple cider vinegar 

Instructions:

To make dressing; combine cilantro, yogurt, lime juice and salt in a processor. With motor running, add oil and vinegar in a slow stream until emulsified. Set aside.

To assemble salad; place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, and cilantro. Pour dressing on top and gently toss. Stir in avocado.

Serve immediately. 

Chicken Tikka Masala

Ingredients:

Marinade:

1 C yogurt
1 TBS lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp ground pepper
1 tsp minced ginger
1 tsp salt

3 boneless, skinless chicken breasts, cut into bite sized pieces
4 long skewers

Sauce:

1 TBS butter 
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8 oz can tomato sauce
1 C heavy cream
1/4 C chopped cilantro

In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, pepper, ginger, and salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 minutes on each side. 

For sauce: Melt butter in large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

Transfer to a service platter and serve over rice.

Southwest Georgia Pound Cake

Ingredients:

1 C unsalted butter, softened
3 C sugar
6 large eggs
3 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C heavy cream
3 tsp vanilla **you may use lemon or almond flavoring instead

Generously grease and flour a 10 inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs in one at at time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325. Bake for 1 hour and 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it is still warm.

Baked Chicken Parmesan

4 (8 oz) chicken breast, fat trimmed, sliced in half to make 8
3/4 C seasoned bread crumbs
1/4 C grated Parmesan cheese
2 TBS butter (or EVOO)
3/4 C reduced fat mozzarella cheese
1 C marinara
cooking spray

Preheat over to 450. Spray large baking sheet lightly.

Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl, or use EVOO. Lightly brush onto chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with remaining chicken.

Lightly spray a little more oil on top and bake for 20 minutes. Turn over, bake an additional 5 minutes. 

Remove from oven, spoon 1 TBS sauce over each piece of chicken and top to 1 1/2 TBS of mozzarella cheese.

Bake 5 more minutes, or until cheese is melted.

California Black Bean Burgers

Ingredients:

1 can (15 oz) black beans with cumin and chili spices, undrained or 1/2 C dry beans
1 can (4.5 oz) chopped green chilies, undrained
1 C unseasoned bread crumbs
1 egg, beaten
1/4 C cornmeal
2 TBS vegetable oil
buns

In a food processor or blender, place beans. Cover; process until slightly mashed. Remove from food processor; place in medium bowl. Stir in chilies, bread crumbs, and egg. Shape mixture into 5 patties, about 1/2 thick (or smaller for children). Coat each patty with cornmeal.

In a 10 inch skillet, heat oil over medium heat. Add patties; cook 10-15 minutes, turning once, until crisp and thoroughly cooked on both sides.

Serve on buns with your favorite condiments.

Crock Pot Chicken Taco Chili

Ingredients:

1 onion, chopped
1 can (16 oz) black beans
1 can (16 oz) kidney beans
1 can (8 oz) tomato sauce
10 oz package frozen corn
2 cans (14/5 oz) diced tomatoes
1 packet taco seasoning
1 TBS cumin
1 TBS chili powder
24 oz (3) chicken breasts
cilantro -- for serving

Combine beans, onion, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cilantro and/or cheese.