Brown Butter Rice Krispy Treats (Jamie)

 

1.5 cubes of butter

2 10oz packages of mini marshmallows (keep out 2 cups to stir in later)

3/4 tsp vanilla

8.5 cups Rice Krispies

Melt butter and cook until browned stirring frequently. Butter will get foamy and have nutty smell

Add all but 2 cups of mini marshmallows. Stir until blended. 

Remove from heat and slowly add 8-8.5 cups Rice Krispies once mixed well add additional 2 cups of marshmallows. 

Christmas Wassail (Jamie)

 

2 quart Apple Cider (NOT from concentrate)

1 Quart Orange Juice

2 Cups pineapple juice

1/4 Cup Brown Sugar

1 tsp Cinnamon

1 Orange Sliced. I press 8 cloves into orange slices and lightly drizzle with honey 

Sometimes I add apple slices (I didn’t last night)

2 Cup Fresh Cranberries

3-4 Cinnamon Sticks

Crock pot on low for about 4 hours

BlackBerry Goat cheese puff (Christy)

 https://simmerandsage.com/blackberry-goat-cheese-twists/

Followed the recipe for the most part but didn’t make my own jam, just used a block of goat cheese mixed with about 1/2 c berry preserves from a jar. But DID do the lemon thyme sugar sprinkle on top:) Super fast and easy!  

French Toast Bake (Amanda)

 Prep 15 min

Cook 50 min

Regrigerate overnight or at least 4 hours

INGREDIENTS

French Toast

1 Loaf french bread

8 large eggs

2 cups milk

½ cup heavy cream

1 tablespoon vanilla extract

¾ cup sugar

Topping

½ cup flour

½ cup packed light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup cold butter, cut into pieces

INSTRUCTIONS

1. Cut or tear bread into 1 inch pieces and scatter evenly in a greased 9x13 baking dish
2. In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together and then pour evenly over bread
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight
4. To make topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place topping in a resealable plastic bag and refrigerate overnight as well.
5. When ready to bake, preheat the oven to 350 degrees F
6. Unwrap the baking dish and sprinkle the topping evenly over the bread.
7. Bake uncovered for 45-60 min, depending on how you like it. **I usually bake it for 50-55

Cardamom Buns (Jessica)

https://breadbyelise.com/cardamom-buns/ 

Roasted Butternut Squash Soup (Jill)

 

ROASTED BUTTERNUT SQUASH SOUP

Makes 4 servings

350 calories / 13F / 34C / 24P / per serving

1 large piece of naan bread (63g)

8 oz. cubed butternut squash

6 oz. raw sweet potato

1 medium sized carrot, skinned and chopped

1 celery stalk

14 cup yellow onion, chopped

1 Tbs. olive oil

1 cup low-sodium chicken broth

1 cup water

Salt + pepper, to taste Toppings per serving:

2 slices turkey bacon, cooked and chopped

2 Tos. plain, non-fat Greek yogurt

2 Tbs. shredded mozzarella cheese

Chives

1. Preheat oven to 400 degrees.
2. Chop all the veggies, potatoes and squash. Place in a single layer on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt. Roast for 40 minutes.
3. Remove from the oven and pour all ingredients from pan into a high-powdered blender with water, chicken broth, salt and pepper or add to a large pot and use a hand emulsifier. If soup is too thick, add more water until you reach the right consistency.
4. Serve warm topped with bacon, yogurt, cheese and chives. Use ¼ of the naan bread per serving for dipping.

Ginger snickerdoodles (Becca)

 Gingerbread Snickerdoodles (recipe from The Salted Sweets) 

Brooke Homec

Gingerbread Snickerdoodles aka Gingerdoodles are

a soft and chewy spiced molasses cookie rolled in a

cinnamon sugar coating. They have a warm and

cozy flavor that screams comfort in every bite!

5 from 2 votes

PREP TIME COOK TIME CHILL DOUGH TOTAL TIME

15 mins 10 mins 2 hrs 25 mins

COURSE CUISINE

Dessert American

SERVINGS CALORIES

14 234 kcal

INGREDIENTS

10 tablespoons salted butter

¾ cups (150 g) granulated sugar

¼ cup (55 g) brown sugar

¼ cup (56 g) molasses

1 large egg room temp

2 teaspoons vanilla

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2 cups (297 g) + 2 tablespoons all-purpose flour

½ teaspoon (0.5 teaspoon) salt

1½ teaspoons (1.5 teaspoons) baking soda

1½ teaspoons (1.5 teaspoons) ground ginger

1 teaspoon cinnamon

½ teaspoon (0.5 teaspoon) cloves

¼ cup (50 g) granulated sugar for rolling cookies

1 tablespoon cinnamon for rolling cookies

INSTRUCTIONS

1 Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat

on medium-high speed until light and fluffy, about 3-4 minutes.

2 Add molasses, egg and vanilla and mix until all combined.

3 Slowly mix in flour, salt, soda, ginger, cinnamon and cloves, being careful not to over

mix. I usually stop when I still have some flour remnants around the bowl.

4 Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for

these. Cover and chill for at least 2 hours.

5 Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

6 In a small bowl mix together the cinnamon and sugar. Roll each cookie ball in

cinnamon sugar. Place 6 cookies on a baking sheet.

7 Bake the cookies for 10-12 minutes. You're looking for a nice light golden brown

around the edges, and some crackling along the top. Sprinkle cookies with a little

extra cinnamon sugar right when they come out of the oven.

NOTES

Make sure your butter is not too soft when you begin mixing these cookies or they will

spread very thin.

If you want a thicker cookie, use half butter and half shortening.

I have given both cups and grams as measurements. Grams will be more precise,

especially when measuring flour. If you don’t have a kitchen scale, no problem! Just

lightly spoon flour into your measuring cup to insure its not packed in there. Light and

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fluffy is the key.

Hummus Appetizer (Christy)

 Quick hummus appetizer 

- spread your fav hummus on a platter 

- dice tomatoes, cucumber, and a few herbs (I did dill, parsley, mint) add them to a bowl with the juice of a lemon, a drizzle of olive oil and salt and pepper. Stir to combine. 

- spoon the tomato cucumber mixture on top of the hummus. Finish with a sprinkle of salt and drizzle of olive oil (I used a lemon olive oil) 

Serve with a side of pita chips, crackers, or bread 

Roasted Sweet Potatoes (Christy)

 Roasted Sweet Potatoes 

- spray a sheet pan with avocado oil spray, add cubed sweet potatoes (I leave skin on) spray again with avocado oil spray, sprinkle with Redmond seasoning salt, give it a good mix with your hands. Roast at 400 for 30 min. Half way through stir everything around and turn the pan once. Test for salt and add more salt if needed. 

Lasagna Soup (Laura)

 

Lasagna Soup i Course Dinner (Recipe from Macrofriendlyfood.com) 

• Prep Time 15 minutes

" Cook Time 30 minutes

Total Time 45 minutes

T, Servings 8 people

• Calories 431kcal

Ingredients

• 1 pound 93% lean ground beef
• 1 pound mild Italian sausage
• 1 cup yellow onion diced
• 2 Tablespoons garlic minced
• 4 cups low-sodium chicken broth
• 1 (14.5 ounce) can petite diced tomatoes
• 1 (15 ounce) can crushed tomatoes
• 2 Tablespoons tomato paste
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 8 uncooked lasagna noodles
• 1 cup part-skim shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/2 cup part-skim ricotta cheese
• 1 Tablespoon fresh parsley chopped

Instructions

1. Add ground beef, Italian sausage and yellow onion to a large pot over medium-high heat. Cook, breaking up meat, for 8-10 minutes or until browned. Add garlic and cook an additional Minute 

1. Drain excess grease then stir in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, salt and pepper.
   Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
2. Meanwhile, break pasta into pieces and cook according to package directions. Drain and set aside.
3. In a small bowl add mozzarella, Parmesan and ricotta. Mix until combined then set aside.
4. Add cooked pasta to the soup. Serve soup (12.4 ounces) with a dollop of the cheese mixture on top (1.2 ounces). Garnish with fresh parsley, if desired.

Cranberry Cream Cheese Dip (Lisa)

 Cranberry-Cream Cheese Dip (Mandy)

Spread a dinner plate with cream cheese; Chop with a food chopper: ≥ bag fresh cranberries(freeze the rest)2 green onion stalks; 1 medium jalapeno:2 T cilantro; 1 + cumin:1/2 -1 c sugar(I use less) Mix all chopped ingredients well and then sprinkle with sugar and cumin and stir. Spread on top of cream cheese plate. Serve with club crackers.

Hawaiian Cinnamon Rolls (Amy)

 Chris’ Hawaiian Cinnamon Rolls

Prep Time: 30 mins

Cook Time: 30 mins

Additional Time: 1 hr 45 mins

Total Time: 2 hrs 45 mins

Makes: 24 rolls (2 ½ - 9x13 pans)

Ingredients:

Rolls:

 DOUGH START

o 1 cup mashed potatoes*

o 1 cup reserved potato water**

o ¾ cup butter

o ¾ cup sugar

o 2 teaspoons salt

o 1 cup hot water

 YEAST MIXTURE

o 2 envelopes Fleischmann's® Active

Dry Yeast

o ½ cup warm water (100 to 110

degrees F)

Filling:

 1 cup butter softened melted

 1 ½ cup sugar

 4 teaspoons cinnamon

 Combine cinnamon and sugar

Icing:

 2 eggs

 8 ½ cups all-purpose flour

 6 cups powdered sugar

 12 tablespoons softened butter

 3-4 teaspoons coconut extract

 5 tablespoons milk, or more as needed

Directions

1. Make DOUGH START: Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing

bowl. Stir until butter melts; set aside and let cool.

2. 3. Make YEAST MIXTURE: Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes.

Add eggs, 2 cups flour and yeast mixture to dough start. Beat until well mixed. Continue adding flour, 1

cup at a time until soft dough forms.

4. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric

mixer using dough hook. Dough shouldn’t be too sticky to the touch. Place in a greased bowl, turning to

coat. Cover.

5. Let rise in a warm, draft free area about 1 hour or until doubled in size. Punch dough down and divide in

half.

6. Roll half of the dough on a lightly floured surface until it is approximately ¼” thick and about a 15 x 24 inch

rectangle. Drizzle half of the butter and make sure to get right up to the edges. Then evenly sprinkle half of

the cinnamon sugar over the butter and spread evenly. Roll up tightly lengthwise. Cut into 1” slices (dental

floss is perfect for cutting the slices!). Place in greased 13 x 9-inch pan. Repeat with remaining dough.

Cover.

7. 8. 9. Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350 degrees F oven for 25 to 30 minutes. Remove when the tops are a light golden brown.

Cool for 15 minutes. Combine icing ingredients and drizzle over rolls while they’re still warm.

10. ENJOY and let us know how they turned out!

Recipe Tips: *Two medium potatoes yield about 1 cup of mashed potatoes. **Instant potatoes CAN be used.

Use 3/4 C water, bring to a boil and remove from heat, add ¾ C instant potatoes. If you use instant potatoes,

make sure to add an additional 1C hot water (since there’s no reserved cup of potato water).

Cranberry Pork (Christy)

 Cranberry Pork Loin (easiest holiday meal ever, and can be fancy for guests!) 

- The two pack of pork tenderloin from Costco 

- If you’re going to use all 4 loins (it’s a two pack, but then there are also two loins per pack) then double the sauce! The sauce is just for 2 loins:) 

- 1 can whole berry cranberry sauce 

- 1/2 Tbs salt

- 1/3 c maple syrup or coconut sugar 

- 1/3 c Dijon mustard

- 1/3 c craisins or whole cranberries 

- Juice of 1 lemon 

Mix it all up and dump over pork loins in a crockpot. Cook on high for 4ish hours. 

Take out of crockpot and let rest for 10 min. Slice. Spoon sauce over the top. Serve with salad and roasted or mashed potatoes. 

Festive Citrus Green Salad (Christy)

Mixed Greens/Kale 

3 oranges, peeled and sliced 

candied pecans

1 large avocado Diced 

handful of Craisins handful of pomegranate seeds 

shaved parmesan or feta cheese 

 Dressing Blend everything in a high speed blender until emulsified 

 1/2 cup flavored vinegar (I did Cranberry but you could use peach or whatever 

1/2 cup olive oil 

 1/2 tsp salt 

 1 tsp Dijon mustard 

 dash onion powder

 1 frozen garlic cube Sweeten with pure maple syrup to taste, depends on how sweet the vinegar is, it might need more sweetener

Dessert Pizza

1 package white cake mix
1 1/4 cups oats
1/2 cup butter
21 oz. can of pie filling
1 egg
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 tsp cinnamon

Pre-heat oven to 350 degrees. Grease 12" pizza pan or 9" x 13" pan. In large bowl, combine cake mix, 1 cup oats, 6 Tbsp. butter at low speed until crumbly. Reserve 1 cup crumbs for topping.
To remaining crumbs, blend in egg. Press in prepared pan. Bake at 350 degrees for 12 min. In same large bowl, add remaining 1/4 cup oats, 2 Tbsp. butter, nuts, sugar, and cinnamon to reserved crumbs. Mix well. Remove base from overn and spread pie filling evenly over top. Sprinkle with reserved crumb mixture. Return to oven and bake 15 to 20 min. or until crumbs are golden. Cool. Cut into wedges or squares.

Christy's YUMMY lemon cake

1 box lemon cake mix
3/4 cup oil
3/4 cup water
3 eggs
2 T lemon juice
1 small pkg of instant lemon pudding.

mix all ingredients until smooth. Bake at 350 for 35 minutes or bundt cake cook longer 45 minutes

poke small holes in cake and pour glaze on top

Glaze
2 cups powdered sugar
juice of 2 lemons

Jumbo Shells with meat

1 pkg jumbo shells uncooked
2 lbs ground beef or pork
4 eggs
1 cup flavored bread crumbs
1 cup mozzarella cheese
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 jar favorite spaghetti sauce

Cook pasta according to directions on package. Cook meat and drain. In a large bowl stir meat, eggs, bread crumbs, mozzarella cheese, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup spaghetti sauce. Fill each cooked shell with 1-2 TBSP of meat filling. Layer shells if needed. Spread remaining sauce over shells and sprinkle with additional cheese if desired. Cover with foil and bake at 350 for 40 minutes.

Jumbo Cheese Filled Shells

1 pkg jumbo shells uncooked
4 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 TBSP parsley
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 jar favorite spaghetti sauce

Cook pasta according to directions on package. In a large bowl stir cheeses, eggs, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 TBSP of cheese mixture. Layer shells with shells on top of each other if necessary. Spread the remaining sauce over the shells and sprinkle with additional cheese if desired. Cover with foil bake at 350 for 35 minutes.

Chicken Cordon Bleu

4-6 Chicken Breast
4-6 pieces of sliced ham (Thin)
4-6 slices of chees (Provolonge, Mozzarella, or Swiss)
2 eggs beaten
Bread Crumbs

Directions:
1-pound out chicken breast until thin
2-place a piece of ham, and a slice of cheese in the middle of chicken breast
3-fold chicken and use toothpick to hold
4-roll chicken in egg and then in bread crumbs

Place in 9x13 dish and bake at 350 for 1 hour

Serve with cream sauce
1 can cream of chicken soup
1 cup sour cream
chicken broth (just to thin, add until the consistency you like)

Chocolate Chip Cookie pie....Oh My!

This is sort of like the never on sundae from Pizza Factory. It's so good!

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*

2 large eggs

½ cup all-purpose flour

½ cup granulated sugar

½ cup packed brown sugar

¾ cup (1½ sticks) butter, softened

1 cup (6 ounces) semi-sweet chocolate morsels

1 cup chopped pecans

Serve with ice cream and hot fudge sauce(optional)

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Hot Fudge

½ cup half and half

¼ cup sugar

8 ounces chocolate

1 tablespoon butter

-Heat half and half and sugar to a gentle boil. Remove from heat. Add chocolate and butter. Stir until smooth.

Preheat oven 325 degrees F.

Beat eggs in large mixer bowl on high until foamy.

Beat in flour, granulated sugar and brown sugar. Beat in butter.

Stir in morsels and nuts and spoon into pie shell.

Bake for 55-60 minutes. Cool on wire rack. Serve warm with ice cream and hot fudge.