Okinawa Sweet Potato Haupia Pie
Guava Chiffon Cake - can just use Duncan Heinz white cake mix
Jessica's Super Soft Dinner Rolls
3 cups milk (1 1/2 c)
1 1/2 T yeast (2.25 t)
3/4 cup sugar (6 T)
1 cup instant potatoes (1/2 c)
3/4 cup butter flavored Crisco (6 T)
4 large eggs (2)
1 tablespoon salt (1 1/2 t)
7 1/2 cups flour ( 3 3/4 c)
1. To warm the milk, microwave the milk for a few minutes. Milk should be warm, not boiling. Pour milk into a bowl of a stander mixer with yeast and sugar and let sit for 10 minutes. Add the remaining ingredients, mixing well after each addition: potato flakes, Crisco, eggs, salt, and flour.
2. Add additional flour if needed until dough pulls away from the sides of the bowl.
3. Grease a large mixing bowl. Turn the dough into the bowl and cover with a clean dish towel. Set in a warm place and rise until doubled in size.
4. Separate dough in half (unless using half recipe). Rolling a rectangular shape, and spread softened butter across the entire surface. Fold the dough in half, from the top to meet at the bottom.
5. Using a pizza cutter, cut into 3/4 inch strips. Take each strip and twist and tie into a knot. Place each roll on a baking sheet lined with parchment paper and cover with a clean dish towel.
6. Repeat with the other half of the dough. Let rise for up to 3 hours or until rolls are puffy.
7. Bake at 370 degrees F on the bottom rack until the bottoms are light brown, about 10 minutes. Finish with melted butter and flaky sea salt.
Grandma Monson's Red, White and Blue Jello
Pour 2 cups of boiling water into a 9x13" pan. Add large raspberry jello mix and stir to combine. Mash 1 block of cream cheese with a fork into sauce. Add 1 can blueberry pie filling and mix. Add 1 1/2 cups cold water. Let set up in the fridge for 4 hours. Cover with thawed cool whip.
Missys quinoa Mexican
INGREDIENTS:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
DIRECTIONS:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
Ice Cream Cinnamon Rolls
12 Frozen Rhodes Cinnamon Rolls
1 cube butter
3/4 c brown sugar
3/4 c vanilla ice cream
Melt butter and add brown sugar and ice cream. Boil for 2 minutes. Pour over frozen cinnamon rolls in a 9x13 glass baking dish. Cover and place in fridge overnight. In morning, set out for 30 min and bake at 350 for 25 minutes. Cover with frosting immediately after.
Cinnamon Butter
2 sticks butter, unsalted, room temp
1/4 c powdered sugar
1/4 c local honey
2 T ground cinnamon
1. Whisk butter until light and fluffy for 7-10 min.
2. Mix together rest of the ingredients.
3. When butter is done, mix everything together.
Store in airtight container in refrigerator for up to 7 days or the freezer for up to 4 months.
Melanie's Perfect Chocolate Chip Cookies
1/2 cup butter
1/2 cup crisco butter
1 cup sugar
1 cup brown sugar
1 1/2 tsp. vanilla
2 eggs
1 small box instant vanilla pudding
1/2 tsp. salt
1 tsp baking powder
1 tsp. baking soda
2 1/2 cups flour
2 cups chocolate chips
1 cup mini chocolate chips
Combine above ingredients in order mixing after each ingredient. Bake @ 350 for 9 minutes then pull out and leave on pan for a few minutes. Let cool.
1/2 cup crisco butter
1 cup sugar
1 cup brown sugar
1 1/2 tsp. vanilla
2 eggs
1 small box instant vanilla pudding
1/2 tsp. salt
1 tsp baking powder
1 tsp. baking soda
2 1/2 cups flour
2 cups chocolate chips
1 cup mini chocolate chips
Combine above ingredients in order mixing after each ingredient. Bake @ 350 for 9 minutes then pull out and leave on pan for a few minutes. Let cool.
Grandma Robin's Delicious Pumpkin Pie Cake
1 yellow cake mix (set aside 1 cup of mix)
1 egg
1 stick melted butter.
Mix together. Grease 9x13 glass pan. Press mixture into the bottom of pan.
1 29 oz. can pumpkin pie filling
3 eggs
1 can evaporated milk
1/2 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1/2 t. ground clove
1/2 t. ground ginger
1/ t. vanilla
2 t. cinnamon
Mix together. Pour over crust mixture.
1 cup cake mix
1/4 c. butter
1/2 t. cinnamon
Crumble together and sprinkle over cake. Bake @ 350 for 1 hour.
1 egg
1 stick melted butter.
Mix together. Grease 9x13 glass pan. Press mixture into the bottom of pan.
1 29 oz. can pumpkin pie filling
3 eggs
1 can evaporated milk
1/2 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1/2 t. ground clove
1/2 t. ground ginger
1/ t. vanilla
2 t. cinnamon
Mix together. Pour over crust mixture.
1 cup cake mix
1/4 c. butter
1/2 t. cinnamon
Crumble together and sprinkle over cake. Bake @ 350 for 1 hour.
Grandma Robin's Cranberry Sauce
1 pacakge cranberries
1 1/4 cup sugar
1 cup orange juice
1 jonathan or braeburn apple, chopped
2 t. grated orange peel
1/2 t. allspice
1/2- 1 t. cinnamon
Boil until berries pop and sauce thickens.
1 1/4 cup sugar
1 cup orange juice
1 jonathan or braeburn apple, chopped
2 t. grated orange peel
1/2 t. allspice
1/2- 1 t. cinnamon
Boil until berries pop and sauce thickens.
Jessy Maleko’s Cake Decorating Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup softened butter or margarine
1 tsp vanilla extract
4 cups powdered sugar
2 T or so if milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all sugar has mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in a tight container, this icing can be stored for 2 weeks. Rewhip before using. Makes 3 cups.
1/2 cup softened butter or margarine
1 tsp vanilla extract
4 cups powdered sugar
2 T or so if milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all sugar has mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in a tight container, this icing can be stored for 2 weeks. Rewhip before using. Makes 3 cups.
Plicka's Favorite Chocolate Chip Cookie Recipe
Preheat oven to 375 degrees F.
Combine:
1 cup white sugar
1 cup brown sugar
3/4 cup butter
Mix well.
Add:
2 eggs
Mix well again.
Add:
2 tsp vanilla
Mix again.
Separately add dry ingredients:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tssp salt
Mix well.
Combine wet & dry ingredients together. Add 2 cups chocolate chips. Bake @ 375 degrees F for 11-13 minutes.
Combine:
1 cup white sugar
1 cup brown sugar
3/4 cup butter
Mix well.
Add:
2 eggs
Mix well again.
Add:
2 tsp vanilla
Mix again.
Separately add dry ingredients:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tssp salt
Mix well.
Combine wet & dry ingredients together. Add 2 cups chocolate chips. Bake @ 375 degrees F for 11-13 minutes.
Cinnamon Bun Popcorn
From Our Best Bites
12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a very large bowl and set aside.
Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Use a bowl larger than you think you need.
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from the microwave and add in vanilla and baking soda. When combined, pour over popcorn and stir until it's coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.**(See baking note at end of post)
After 30 minutes, take a piece out and let it cool. "Sample." If it's not crunchy enough, bake for another 5 minutes. When it's done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.
When it's hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
Breadsticks
From Our Best Bites
1 1/2 cups warm water
1 T. sugar
1 T. yeast
1/2 t. salt
3-4 1/2 cups flour
1 1/2 cups warm water
1 T. sugar
1 T. yeast
1/2 t. salt
3-4 1/2 cups flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes.
When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.
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Candied Coconut Sweet Potatoes
From Our Best Bites
4 C mashed Sweet potatoes (about 4 med sweet potatoes or two 29 ounce cans, drained and rinsed)
4 C mashed Sweet potatoes (about 4 med sweet potatoes or two 29 ounce cans, drained and rinsed)
- 6 Tbs Sugar
- 6 Tbs butter (no margarine), softened or melted
- 2 eggs, beaten
- 1/2 of a 14 ounce can Sweetened Condensed Milk (about 1/2 cup plus 2 tablespoons)
- 1 t vanilla
- Topping:
- 1 C brown sugar
- 1 1/2 C sweetened coconut flakes
- 6 Tbs melted butter
- (Double if desired)
- Preheat oven to 350 degrees.
- Add sweet potatoes, sugar, butter, eggs, sweetened condensed milk, and vanilla to a bowl and mix with an electric mixer until creamy. Spread in a 9x13 pan.
- Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.
- Bake for 40-50 minutes until topping is golden brown.
Sunday Roast, Potatoes, and Carrots
Beef or pork roast
Baby carrots
Small potatoes, cut up
Onion dip seasoning packet
Ranch seasoning packet
Italian dressing seasoning packet
1/2 cup water
Score, salt and pepper meat and set in the middle of 9x13" dish. Fill surrounding area with carrots and potatoes. Mix seasoning packets and water and pour over meat and vegetables. Cover with aluminum foil. Bake on 350 degrees for 4 hours.
Baby carrots
Small potatoes, cut up
Onion dip seasoning packet
Ranch seasoning packet
Italian dressing seasoning packet
1/2 cup water
Score, salt and pepper meat and set in the middle of 9x13" dish. Fill surrounding area with carrots and potatoes. Mix seasoning packets and water and pour over meat and vegetables. Cover with aluminum foil. Bake on 350 degrees for 4 hours.
Grandma Robin's Meatloaf
1 1/2 pounds ground beef
3 slices of bread torn into small pieces (or 1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats)
1 egg
1 cup milk
1 small onion, chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/8 teaspoon garlic powder
1/2 cup ketchup, chili, or barbecue sauce
Preheat oven to 350 degrees.
Mix all ingredients except sauce. Spread mixture in ungreased loaf pan. Spoon sauce over top. Bake uncovred for 1 to 1 1/4 hours. Remove from pan.
3 slices of bread torn into small pieces (or 1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats)
1 egg
1 cup milk
1 small onion, chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/8 teaspoon garlic powder
1/2 cup ketchup, chili, or barbecue sauce
Preheat oven to 350 degrees.
Mix all ingredients except sauce. Spread mixture in ungreased loaf pan. Spoon sauce over top. Bake uncovred for 1 to 1 1/4 hours. Remove from pan.
Annual Easter Bunny Cake
Bake a box mix cake in two 8" round pans. Cool and freeze completely. Cut one pan of cake into ears and bow tie. Frost and decorate!
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