Hot Cocoa Mix

2 1/2 cups instant dry milk
3 cups powdered sugar
1 cup cocoa powder
1/2 tsp salt
1 tsp cinnamon (optional)
1 cup mini marshmallows

Sugar Cookies-Our Best Bites

1 cup real butter (no substitutions)
1 cup sugar
1 egg (large or extra large)
1 1/2 teaspoons almod extract (you can use vanilla instead)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

1) Cream butter and sugar until light and fluffy, about 2 minutes, Add in egg and the extract and mix to incorporate.
2) In a separate bowl, combine flour, baking powder, and salt and to whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
3) To make the chilling and cutting process easier, roll the dough 1/4-inch thick between 2 sheets of parchment paper. Lay the sheet of dough flat on cookie sheet and refrigerate for 30 minutes, or place in freezer for 15 minutes.
4) Cut cookies into desired shapes. Bake in preheated 350 degree oven for 8-12 minutes, or just until set. For crisp cookies, bake for 10-13 minutes.
5) When desired doneness is reached, allow to cool on the pans for about 5 minutes and then transfer to the cooling racks and let the cookies cool completely.

Mom's Crescent Rolls

5-6 c. flour

2 TBS yeast

1/3 c. sugar

2 1/2 tsp salt

1/3 c. melted butter or oil

2/3 c. powdered milk

1 egg

2 c. warm water

Directions:

1) Mix ingredients by hand or with wooden spoon

2) Let dough rise in warm oven after turning off heat.

3) Punch down dough, then rest.

4) Divide dough into 3 equal portions

5) Roll each portion into a circle.

6) Spread with melted butter.

7) Cut into triangles

8) Roll up each triangle

9) Bake at 350 for 15 mins

Cheesy Garlic and Chive Potatoes

*from Our Best Bites: Savoring the Seasons cookbook*

Single Recipe for 8x8" pan:
2 pounds baking potatoes (russets)
1 1/2 cups sour cream
1/4 cup freshly chopped chives OR 2 TBSP dried chives
3 cloves garlic, minced
2 TBSP grated onion
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 1/4 cup sharp cheddar cheese, divided
1 1/4 cup grated swiss or Gruyere cheese, divided

Doubled for 9x13" pan:
4 pounds baking potatoes
3 cups sour cream
1/2 cup freshly chopped chives OR 1/4 cup dried chives
6 cloves garlic, minced (1 TBSP)
1/4 cup grated onion
1 TBSP kosher salt
1/2 tsp black pepper
2 1/2 cups sharp cheddar cheese, divided
2 1/2 cups grated swiss or Gruyere cheese, divided

1) Cook potatoes a day ahead. Preheat oven to 425 degrees. Wash potatoes, with skins on, under cold water. Pat dry, Pierce each potato a few times with a knife and then place directly on the oven rack. Bake about 1 hour or until you can easily pierce the potatoes with a knife all the way through. Remove from oven and cool completely. Cover potatoes with plastic wrap, and refrigerate until ready to use.

2) NEXT DAY: Preheat oven to 350 degrees. Using a large hole box grater, grate potatoes with skins on. Some of  the skin will naturally peel off and you can discard it. Combine sour cream, chives, garlic, onion, salt, and pepper in a large mixing bowl. Add grated potatoes and gently toss to combine. Add 1 cup of Cheddar Cheese (or 2 cups, if doubling), and 1 cup of Swiss/Gruyere cheese (or 2 cups, if doubling) and fold in to combine.

3) Spray 8x8 (or 9x13) pan, and place mixture in the greased pan. Sprinkle leftover cheeses on top. Bake 30-40 minutes, until hot and bubbly and lightly browned around the edges. Cool for 10 minutes before serving.

Mrs. Field's Chocolate Chip Cookies

1 lb. butter
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 TBSP vanilla
6 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups chocolate chips
2 cup chopped nuts (optional)

Pre-heat oven to 350. Combine all ingredients well and beat for 3-4 minutes. Taste the dough to make sure it's delicious...;) Grease cookie sheets. Drop dough by tablespoon onto cookie sheet. Bake 10-12 minutes. Remove from oven, and allow to cool for 2 minutes before transferring onto cooling rack.

**Can also substitute plain M&Ms in place of the chocolate chips.

Pumpkin Spice Bundt Cake

3/4 cup butter

2 cups sugar

15 oz. can pumpkin

4 eggs

1 tsp vanilla

3 cups flour

2 1/2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp cloves

1/2 tsp salt

1 cup chopped walnuts

1 cup raisins (optional)

Mix ingredients well. Grease and flour 10 inch fluted tube pan. Cook at 350 degrees for 55-65 minutes. Cool for 10 minutes, then dump out. Spread icing on top.

ICING:

1/2 cup butter

1 cup sugar

5 oz. evaporated milk

1/4 cup maple syrup

1/4 tsp vanilla

Melt butter in a saucepan. Stir in sugar and evaporated milk, stirring constantly, until it boils. Boil for 6 minutes. Remove from heat and add maple syrup and vanilla. Pour into another bowl and cool for 10 minutes. Beat 8-10 minutes, until thick and creamy. Spread on cake.

Rave Review Coconut Cake

*recipe from my mom's friend, Roly Ellis*

1 box yellow cake mix

1 box vanilla instant pudding

1 1/3 cup water

4 eggs

1/4 cup oil

2 cups coconut

1 cup chopped walnuts or pecans

-Mix ingredients. Pour into greased and floured 9x13 inch pan, or 3 9-inch pans. Bake at 350 degrees for 35 minutes.

Coconut Cream Frosting:

4 TBSP butter, divided

2 cups coconut

8 oz. cream cheese

2 tsp milk

3 1/2 cups powdered sugar

1/2 tsp vanilla

Melt 2 TBSP butter in a skillet. Add coconut; stir over medium heat until golden brown. Spread on a absorbent paper towel. Cream the remaining 2 TBSP butter with cream cheese. Add remaining ingredients and mix well. Stir in 1 3/4 of toasted coconut. Ice the cake. Then sprinkle remaining toasted coconut over the top of the cake.

Iced Pumpkin Cookies

COOKIE:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract
1 cup chocolate chips

ICING:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

1) Mix all ingredients well.
2) Place on lined cookie sheet with large sized cookie scoop.
3) Bake at 350 degrees for 15-20 minutes.
4) Cool completely on cooling rack before using a basting brush to brush on the glaze.

Oatmeal Butterscotch Cookies-Mel's kitchen cafe

• 1 cup (2 sticks) butter, softened to room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 3/4 cups old-fashioned rolled oats
• 2 cups butterscotch chips
• 
  

1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
2. Bake at 350 degrees for 10-12 minutes.

Zucchini Bread Pancakes

Adapted from smittenkitchen.com

2 large eggs


3 tablespoons vegetable oil


2 tablespoons brown sugar


1/4 cup buttermilk (used soy milk)

1/2 teaspoon vanilla extract


2 cups shredded zucchini

1 cup flour (half can seamlessly be swapped with a whole wheat flour)

1/4 teaspoon salt


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/8 teaspoon ground or freshly grated nutmeg

Double Chocolate Pound Cake

*From my dear friend, Miriam*

1 Chocolate Cake Mix

1 cup sour cream

1/2 cup water

12 oz. chocolate chips

4 oz. box chocolate pudding mix

1 cup oil

4 eggs

Mix all ingredients together. Spray bundt pan with non-stick cooking oil. Preheat oven to 350. Bake for 50 minutes.

Jumbo Dark Chocolate Cookies

*verybestbaking.com*

Ingredients

• 1 2/3 cups Dark Chocolate Morsels, divided
• 1 cup all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions

PREHEAT oven to 325° F. Line baking sheets with parchment paper or lightly grease.

MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.

SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.

BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely. 

All-Bran Muffins

Soak:
1 cup All-Bran cereal in 1 cup boiling water

Cream:
1/2 cup shortening
1 1/2 cups sugar
2 eggs (egg substitute: 2 TBSP flaxseed meal with 6 TBSP water)

Add:
1 cup raisins
2 cups milk (or water for a milk allergy)
2 1/2 cups flour
2 1/2 tsp baking soda
1/2 tsp salt
soaked All-Bran with water
2 cups All-Bran cereal

Mix well. Bake in 375 degree oven for 15-20 minutes. Can refrigerate muffin mix for up to 2 weeks.

Crockpot Potato Chowder

Ingredients:

1 Bag Hash browns (shredded and frozen)

6 cups chicken broth

16 oz bag of frozen carrots

1 can corn

3-4 cups ham, cubed into small pieces 

1 block cream cheese

-Cook on low for 6-7 hours.

-One hour before it is finished add a brick of cream cheese, let it warm for about 20  minutes, then stir well too combine with the other ingredients. 

Top with cheese, bacon bits, etc and enjoy!

Chicken Cordon Bleu Casserole--Tasty Kitchen

• Click HERE for the original recipe, and see below for my adaptations.
• 
  
• FOR THE CASSEROLE:
• 1 whole cooked chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken)
• ½ pounds Very Thinly Sliced Deli-style Honey Ham (or left over ham)
• ¼ pounds Thin Sliced Baby Swiss Cheese
• 
  
• FOR THE SAUCE:
• 6 Tablespoons Butter
• 6 Tablespoons Flour
• 5 cups Milk (I have used skim, evaporated, and coconut milk--all have worked great)
• 3 Tablespoons Fresh Squeezed Lemon Juice
• 2 Tablespoon Dijon Mustard (I actually used honey mustard, which was also great)
• 
  
• FOR THE TOPPING:
• 6 Tablespoons Butter
• 1-½ cup Panko Bread Crumbs
• ¾ teaspoons Seasoning Salt

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:

Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice and Dijon/honey mustard. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, and seasoning salt. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

**Whole Wheat Flax Bread**

5 c. warm water

2 T. yeast

1 T. salt

3/4 c. olive oil

3/4 c. honey

1 c. flaxseed meal

10-12 c. whole wheat flour {I grind my own}

Mix all ingredients in Bosch mixer (I have used 11 cups of flour each time I've made it). Let rise for 45 minutes in greased bowl, covered. Punch down dough, form into 4 loaves, put in 4 loaf pans, cover, and let rise for about 20 minutes. Bake for 35 minutes at 350 degrees.

**Freezes well

Crock Pot Chicken Cacciatore-skinnytaste.com

Ingredients:

• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes (Tuttorosso my favorite!)
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano 
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker.Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper and enjoy! 

Butternut Squash and Black Bean Enchiladas-skinnytaste.com

Ingredients:

• 1 cup red enchilada sauce
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Gluten Free Peanut Butter Cookies

Here is the original recipe I found online, and here are my adaptations:

2 cups creamy PB

2 cups white sugar

2 eggs

2 tsp baking soda

2 tsp vanilla

1/2 tsp salt

-Preheat oven to 350

-Mix all ingredients until combined well

-Using a large cookie scoop, scoop dough onto cookie sheet lined with Silpat

-Use a fork to make criss-cross marks on each cookie. 

-Bake for 10-12 minutes. Let cookies rest for about 2 minutes before moving them to a cooling rack.