Pumpkin Snickerdoodles

Prep Time: 10mn     Cook Time: 18mn     Total Time: 28mn

INGREDIENTS

• 1 and 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 large eggs
• 3/4 cup pumpkin puree
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar for topping
• 2 teaspoons ground cinnamon for topping

DIRECTIONS

1. With your mixer, cream together sugar, butter and shortening. Add in eggs and mix well.
2. In a separate large bowl, sift together flour, cream of tartar, baking soda, and salt.
3. Combine the wet ingredients into the dry and mix until all of the ingredients are incorporated together.
4. Stir in 3/4 cup pumpkin puree.
5. Place the dough in the freezer to chill for about 90 minutes. If you do not chill the dough, these cookies will not turn out right.
6. Pre-heat your oven to 350 degrees.
7. In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon.
8. Measure 1/4 cup cookie dough and use your hands to roll into a ball. Roll the ball around in the cinnamon sugar mixture.
9. Place the balls of cookie dough on ungreased baking sheets. Bake for about 18-20 minutes.
10. When just the edges of the cookies start to brown, you know they are done. The middle part of each cookie is going to appear undercooked. This is what you want.
11. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As the cookies cool, they will lose the appearance that make them look like they are undercooked. Make sure to allow the cookies to cool completely!
12. Store leftovers in an air-tight container.

Recipe: http://centercutcook.com/pumpkin-snickerdoodle-cookies/

1/2 cup butter, softened 1/2 cup vegetable shortening 2 large eggs 3/4 cup pumpkin puree 2 and 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar for topping 2 teaspoons ground cinnamon for topping DIRECTIONS With your mixer, cream together sugar, butter and shortening. Add in eggs and mix well. In a separate large bowl, sift together flour, cream of tartar, baking soda, and salt. Combine the wet ingredients into the dry and mix until all of the ingredients are incorporated together. Stir in 3/4 cup pumpkin puree. Place the dough in the freezer to chill for about 90 minutes. If you do not chill the dough, these cookies will not turn out right. Pre-heat your oven to 350 degrees. In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon. Measure 1/4 cup cookie dough and use your hands to roll into a ball. Roll the ball around in the cinnamon sugar mixture. Place the balls of cookie dough on ungreased baking sheets. Bake for about 18-20 minutes. When just the edges of the cookies start to brown, you know they are done. The middle part of each cookie is going to appear undercooked. This is what you want. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As the cookies cool, they will lose the appearance that make them look like they are undercooked. Make sure to allow the cookies to cool completely! Store leftovers in an air-tight container.

Recipe: http://centercutcook.com/pumpkin-snickerdoodle-cookies/

Snickers Salad

Ingredients

    1 (8 ounce) packages cream cheese, softened
    1 cup powdered sugar
    1 (12 ounce) containers Cool Whip, thawed
    6 Snickers candy bars
    4 -6 granny smith apples (or whatever apple you like, but wouldn’t recommend a soft variety)

Directions

Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip.  Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir.  Chill 1 hour before serving. (Chilling for a long period of time (such as overnight) will result in a runny salad.)

From One Good Thing: http://www.onegoodthingbyjillee.com/2014/06/snickers-salad-salad-doubles-dessert.html

Fiesta Salad

2 cups Cooked and drained pinto beans               1 cup broccoli florets
1 small red pepper, diced                                    1/4 cup diced green onions
2 Teaspoons finely chopped cilantro                     1/2 cup Italian Dressing
1 Bunch spinach                                                1/4 cup toasted cashews or almonds
I cup grated Monterey Jack Cheese

Rinse and drain beans. Steam broccoli for 2 minutes and combine with beans, bell peppers, onion, cilantro, and dressing.  Chili. add spinach and nuts to vegetable and bean mixture.. Toss prior to serving.  Top with cheese.

Lemondoodles

Ingredients

• 2 sticks of butter (16 tablespoons)
• 1 cup of white sugar
• Zest of two lemons
• ½ cup of firmly packed dark brown sugar
• 3 cups of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of kosher salt
• 3 eggs
• 1 teaspoon of pure vanilla extract

Additional, for coating cookie dough:

• ½ cup of white sugar
• Zest of three lemons
• Mash zest and sugar together with a fork to create lemon sugar.

Instructions

1. Start by browning butter. Melt 1½ sticks of butter in a skillet over medium heat, stir continually until butter starts to foam and is light golden brown. Immediately remove from heat and add remaining ½ stick of butter to pan and set aside to cool.
2. Line baking sheets with parchment paper and preheat oven to 425 degrees.
3. In the bowl of a stand mixer, combine sugar and lemon zest and mix on low speed until well combined.
4. Add brown sugar, flour, baking soda, and salt. Mix dry ingredients together on lowest speed just until combined.
5. Add cooled butter, eggs, and vanilla and mix again just until combined.
6. Scoop out two tablespoons of dough and form into a ball.
7. Roll balls in lemon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.
8. Bake for about 7 minutes and let cool.
9. They are best slightly underdone.
10. When they come out of the oven, the middle should fall in just a little and the cookie should crackle as it settles.

Braided Nutella Bread

From http://www.toptenlook.com/2013/12/braided-nutella-bread.html 

Use your favorite cinnamon roll bread dough recipe for the dough.  Follow the pictured steps below.  Cook at the same temperature and time as cinnamon rolls.

Chocolate Marshmallow Cookies

- 15 marshmallows (cut into thirds)
- 2/3 Cup cocoa powder
- 2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup sugar (plus 1/2 Cup sugar for rolling)
- 1 Cup crisco
- 1/2 Cup brown sugar (firmly packed)
- 2 unbeaten eggs
- 1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.(This can get messy, so sometimes I wear those thin plastic throw away gloves.)
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

Apple Lasagna Dessert

Original recipe makes 12 - 15 servings
 
Ingredients:
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
3. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
4. Bake in preheated oven for 45 minutes. Cool for 15 minutes.
5. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

From AllRecipes.com

Roedgroed med Floede (Danish Red "Mush" with Cream)

6 stalks rhubarb
3 C. water
3 C. berries
1 1/2 - 2 C. sugar
8-12 Tbsp. cornstarch

Cut rhubarb into 1/2-inch slices; cook in 3 cups water gently boiling water until tender.  Add the berries and cook just until berries are tender.  Add sugar to rhubarb/berry mixture and continue cooking.  Mix cornstarch with enough water to dissolve it, then added to the fruit mixture.  Stir until it boils, and boil about 1-3 minutes.  Remove from heat and pour into bowl.  Serve cool or cold with milk, cream, or whipped cream.  Makes 8 servings.

Orange Fluff Jello Salad

From Six Sisters Stuff (http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html)

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

 
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Cilantro Lime Ranch Dressing

From The Teenage Taste (http://teenagetaste.com/2012/04/07/cilantro-lime-ranch-dressing/)

Ingredients:

• ¾ cup light mayo
• ¾ cup greek yogurt (I used fat-free.)
• 2 tablespoons freshly-squeezed lime juice  (about ½ a lime)
• 1 tablespoon olive oil
• 1/3 cup milk
• 1 small bunch (~1/3 cup, packed) cilantro, roughly chopped
• 2 tablespoons fresh chives, roughly chopped
• 2 cloves garlic, roughly chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Place all ingredients in a blender or food processor and blend for 30 seconds. Check consistency and blend an additional 30 seconds, if desired.  Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

Yield:  ~1 ½ cups dressing

English Muffin Bread

From One Good Thing by Jillee (http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html)

5 1/2 cups warm water
3 packages RAPID RISE yeast
     (You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups bread flour (you can use All-Purpose if you want)

Mix altogether, then spoon into (4) well greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Asian Egg Drop Soup

From the Food Network: http://www.foodnetwork.com/recipes/tyler-florence/asian-egg-drop-soup-recipe/index.html

Ingredients

• 4 cups prepared chicken stock, plus 2 tablespoons
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten
• 2 green onions, chopped, including ends
• Salt and white pepper, to taste

Directions

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately

Irish Potato Brown Bread

Bread Machine Recipe

1 1/2 Pound Loaf
1 1/4 cups water
3 tablespoons butter, cut into pieces
2 tablespoons honey

2 cups whole wheat flour
1 cup bread flour
1/4 cup instant potato flakes
1 tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt

2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast


2 Pound Loaf
1 2/3 cups water
4 tablespoons butter, cut into pieces
3 tablespoons honey

2 1/2 cups whole wheat flour
1 1/2 cup bread flour
1/3 cup instant potato flakes
2 tablespoon gluten
2 teaspoons salt

2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Instructions
1) Place all the ingredients in the pan according to the order in the manufacturer's instructions.  Set crust on medium and program for the Whole Wheat cycle; press Start.  (This recipe is not suitable for use with the Delay Timer).

2) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.  Let it cool to room temperature before slicing.

Caramel Shortbread

Get out your kitchen scale for this recipe!  From an British cookbook.

Shortbread
4 oz butter, softened
2 oz sugar
6 oz self-raising flour
Pinch of Salt

Topping
4 oz superfine sugar
4 oz butter
2 tablespoons golden syrup (a must in your kitchen.  Buy it from World Market or from Amazon)
218 gm (7.657 oz) tin condensed milk
100 gm (3.512 oz) bar plain or milk chocolate (I doubled the chocolate)

 Set oven to 325 degrees F.  Well grease and base line an approx. 11 x 7 inches shallow tin.  Cream the butter and sugar together in a bowl until light and fluffy.  Stir in the flour and salt and knead well.  Put into the tin, spread out and press down evenly with the fingers.  Bake for 30 minutes until pale brown.  Leave in the tin to cool.  Meanwhile, for the topping, put all the ingredients, except the chocolate, into a pan.  Bring to the boil and continue boiling for 5 minutes or more, stirring continuously until the mixture thickens and turns pale caramel brown.  When ready, pour over the cooked shortbread and spread out.  When set, melt the chocolate in a bowl set over hot water, pour over the caramel and spread out.  When the chocolate has set, cut into squares with a sharp knife dipped in hot water.

Peanut Butter Fudge Brownie Trifle

From How Sweet It Is: http://www.howsweeteats.com/2011/09/peanut-butter-fudge-brownie-trifle/

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes
1 large box (5-ounce) of instant chocolate pudding, prepared and chilled (this will most likely call for 3 cups of milk, nothing else)
1 bag of peanut butter cups, chopped
2 cups heavy cream
3-4 tablespoons granulated sugar, depending on your desired level of sweetness
1 cup of creamy peanut butter
1 cup of powdered sugar
2 tablespoons milk
8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish and begin to layer your ingredients however you’d like. I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on. You really can’t go wrong with layering – just use a long spoon to serve!

English Toffee Sandwich Cookies

Ingredients:
1 cup butter or 1 cup margarine, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups English toffee bits or 1 1/2 cups almond brickle chips (I used toffee bits)

Frosting Ingredients:
2/3 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla
3 -5 tablespoons half-and-half cream or 3 -5 tablespoons milk

Directions:
1.     Cream butter and sugars; add eggs and vanilla.
2.     Combine dry ingredients and mix into butter/sugar mixture.
3.     Stir in toffee bits.
4.     Drop by teaspoon onto parchment-lined baking sheet.
5.     Bake at 350° for 10 minutes or until firm (do not brown).
6.     Cool on a rack and make little cookie sandwiches with the frosting.

Frosting Directions:
1.     Cream butter and add sugar and vanilla.
2.     Add milk to reach spreading consistency.

recipe and pic from: http://www.food.com/recipe/toffee-sandwich-cookies-113949#ixzz1yq9q5ZA4

Baked Brie Bites

Recipe and pic from plainchicken.com

mini phyllo cups

brie, cubed

brown sugar

chopped pecans

honey

Preheat oven to 350.

Place a cube of brie in each phyllo tart.  Sprinkle each tart with approximately 1/2 tsp brown sugar.  Top with approximately 1/2 tsp chopped pecans and a dollop of honey.  Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

Tortilla Chips

Corn Tortillas
Flour Tortillas
Veg Oil or Shortening
Sea Salt to taste


Cut tortillas to make chip size. Fry over stove in hot oil/shortening. Sprinkle sea salt over chips right as they get out of the hot oil. Serve with dips like salsa, guacamole, bean dip, cheese dip, etc.

For sweet chips, fry up the flour tortillas. Sprinkle/coat with cinnamon and sugar in large bowl right as they get out of hot oil. Store in bag. Can serve with vanilla ice cream, sprinkled with cinnamon and some honey to make "Semi-Fried Ice Cream".

Lemon Rice

Lemonade
Rice

In a rice cooker, pour in the desired amount of rice.  Replace water with lemonade and pour in the appropriate amount of juice.  Let the rice cook.  If the rice does not have a strong enough flavor of lemon after it is cooked, add freshly squeezed lemon juice to taste.  If desired, add lemon zest too.

Orange Poppy Seed Drops

1 C. Sugar

3/4 C. Softened Butter

2 Eggs

2 1/2 C. Flour

1 T. Orange Juice

1 T. Poppy Seeds

1/2 t. Baking Soda

1/2 t. Ground Ginger

2 t. orange peel

FROSTING:

1 C. Powdered Sugar

3-4 t. Orange Juice

Bake at 350 for 10 minutes