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.

Mrs Atkinson’s Pumpkin Cookies

 

Clean banana chocolate chip muffins

 https://gimmedelicious.com/paleo-banana-bread-muffins-gluten-free-low-carb/#respond&_a5y_p=5289615

Focaccia Bread

 https://rasamalaysia.com/focaccia-bread/#mv-creation-185

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.

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.

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.

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.

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.

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

*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!

French Bread, Hoagies, and Buns

From Our Best Bites:

1 T. yeast
1 1/2 cups warm water
1 1/2 T. sugar
1 t. salt
4 - 5 1/2 cups flour
1 egg separated
2 T. cold water

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 30 minutes.

Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you’re done, and let’s face it, who doesn’t want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.

 

It’s okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4 hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.

 

Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.

Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

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

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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Sweet and Sour Appetizer Meatballs

From Our Best Bites

1 (12 oz.) jar chili sauce
1 (16 oz.) jar grape jelly
2 pounds frozen meatballs

Combine jelly and chili sauce in a slow cooker and stir until smooth. Heat the mixture if needed to combine. Add meatballs and set temperature  to low. Cook for 2-5 hours on low. Serve with toothpicks.

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)

1. 6 Tbs Sugar

1. 6 Tbs butter (no margarine), softened or melted

1. 2 eggs, beaten

1. 1/2 of a 14 ounce can Sweetened Condensed Milk (about 1/2 cup plus 2 tablespoons)

1. 1 t vanilla

1. Topping:

1. 1 C brown sugar

1. 1 1/2 C sweetened coconut flakes

1. 6 Tbs melted butter

1. (Double if desired)
2. 
   

1. Preheat oven to 350 degrees.

1. 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.

1. Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.

1. Bake for 40-50 minutes until topping is golden brown.

Enchiladas

3-4 cups chicken, cooked and shredded
4 cups cheese
1 28 oz. can green enchilada sauce
1 19 oz. can green enchilada sauce
12-15 corn tortillas
2 4.5 oz. cans chopped green chilis
Cilantro
Lime wedges

Mix chicken, cheese and green chilis. Heat up enchilada sauce to a boil. Remove from heat. Dip each tortilla in enchilda sauce for a few minutes. Put 1/3 cup chicken mixture in center of tortilla. Using a baggie with the corner cut off, squirt sour cream in a line next to chicken. Roll up and line in baking dish. Bake at 350 for 30 minutes. Top with cilantro and lime wedges.

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. 

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.

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!