Fruit Dip

Ingredients

• 8 oz strawberry cream cheese, at room temperature
• 7 oz marshmallow creme

Directions

• In a medium mixing bowl, using a fork, whisk together strawberry cream cheese and marshmallow cream until well combine. Serve with fruit for dipping (my favorites are strawberries, apple slices, blueberries or diced pineapple. This is also delicious with mini pretzels). Store in refrigerator up to three days, stir again before serving.

Funfetti Cake Batter Cookies

    
makes 30-32
1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet.

Peanut butter yogurt dip

• 1/2 cup creamy peanut butter spread
• 1 cup nonfat vanilla yogurt
• 2 cups assorted fruit (I used bananas, strawberries and apples)

1. Combine creamy peanut butter spread with yogurt in medium bowl. Use as a dip for fruit…or try topping with granola.

Orange Creamsicles

-makes 8 popsicles (2.5 oz).

Ingredients

• 1 cup orange juice
• 1 cup heavy cream (you could also substitute melted/very soft vanilla ice cream)
• 3 tablespoons honey or agave nectar
• 1/4 teaspoon orange extract
• 1/2 teaspoon vanilla extract

Directions

1. In a medium bowl, whisk all ingredients together.
2. Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen.
3. When you're ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.

 by Oven Love

Pineapple Angel Food

Ingredients:

1 box of Angel Food Cake mix
20 ounce can of crushed pineapple in its own juice (or pie filling works well too)

Directions:

 Combine contents of box with crushed pineapple.  No need to use a mixer, just stir it by hand. When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 degrees for 30 minutes.

 Serve it with a little bit of cool whip or ice cream, and you've got a major crowd-pleaser on your hands.  Make sure that your oven is preheated before you start mixing up your cake.  That way, you can put the cake directly into an already heated oven, resulting in a cake that doesn't collapse after baking.  For clarification purposes, do not follow the directions on the box of cake mix or add anything like eggs or oil or water.  Simply mix the boxed mix with the pineapple.

Crispy Oven-Baked Potato Fries

Crispy Oven-Baked Potato Fries
Makes 3 servings

Ingredients
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Directions
Preheat the oven to 475˚ F.  Place the potato wedges in a large mixing bowl.  Cover with hot water; soak for 10-30 minutes.  Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this).  Sprinkle the pan evenly with the salt and pepper.  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.  Arrange the potato wedges on the prepared baking sheet in a single layer.  Cover tightly with foil and bake for 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 5-10 minutes.  Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.

Boston Market Cornbread

Ingredients:

• 1 box Jiffy Mix Cornbread Mix
• 1 box Jiffy Mix Yellow Cake Mix
  OR
• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix

Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.

Edited to add:  Please note from the comments:  "If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix."  I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix.

Perfect Sweet Tea

makes 1 gallon

Ingredients 
 
5 - 8  Family size Tea Bags or 12 regular Tea Bags
#1 Luzianne or  #2 Liptons Brand Teas.
1 Quart  (4 Cups) - Boiling Water
3 Quarts (12 cups) - Cool Water
1 1/2 - 2 (one & a half) - Cups Sugar. 
1/4 teaspoon - Baking Soda (this IS the SECRET Ingredient!!)


Directions 
 
1.  Sprinkle baking soda into a pitcher (I use a gallon-size Mason Jar but many people have voiced concerns about pouring boiling water into a glass container, so use whatever container you'd like) Add Tea bags to the pitcher/baking soda,  Pour Boiling water over tea bags, Cover and allow to steep for 15 minutes.

2.  Remove and toss out Tea Bags,  Add Sugar and Stir until completely dissolved. Add Cool Water. Refrigerate until cold and ready to drink.

3.  Serve over ice, Take a nice long sip.
  

Shamrock Protein Shake

1/2 cup low fat cottage cheese or Vanilla Greek yogurt
1/4 cup Vanilla or plain protein powder (I use Designer Whey
1/8 tsp mint extract (or to taste)
1 to 2 tablespoons of sugar
5-10 Ice cubes (more or less depending on how thick you like it)
4 oz water (again, alter according to desired thickness of shake)
2-3 drops green food coloring, or a handful of spinach to make it green!
1-2 tbs Instant Pistachio Pudding Mix

Cottage cheese is what gives shake the thick milkshake consistency!

 You will not taste the cottage cheese, but you could also use vanilla Greek yogurt OR 1 additional scoop of protein powder instead!

Fruit Roll Ups

2 cups organic strawberries
¼ tsp cinnamon

Blend the fruit until smooth, then spread onto a Teflex sheet or a parchment-lined baking sheet.
If using a dehydrator, dehydrate at 105 degrees F for 8-10 hours or until the fruit is pliable and easy to peel from the sheet.
If using an oven, leave it on at the lowest temperature until the fruit is dry (times will vary depending on the oven).

Cut into strips and store in a glass container in the refrigerator.

Green Tea Ice Cream

Ingredients:

1 cup whole milk

¾ cup sugar

Pinch of salt

2 cups heavy cream

4 tsp. matcha (green tea powder)

6 large egg yolks 

Directions:

Combine the milk, sugar and salt in a medium saucepan.  Heat over medium heat until warmed through.  Meanwhile pour the heavy cream into a large bowl and whisk in the matcha.  Set a fine mesh sieve over the bowl.

In a separate medium bowl, whisk the egg yolks until smooth.  Whisking constantly, slowly pour the warmed milk mixture into the bowl with the egg yolks.  Return the entire mixture to the saucepan and continue to cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly (it will register 170-175˚ F on an instant read thermometer).   Immediately remove from the heat and pour the mixture through the mesh strainer into the bowl with the cream mixture.  Whisk the mixture vigorously to dissolve the green tea powder.  Cover and chill in the refrigerator.

Once the mixture is thoroughly chilled, transfer it to an ice cream maker and freeze according to the manufacturer's instructions.  

S'more Dip

1 cup of milk chocolate chips
2 tbs of milk
1 1/4 cups mini marshmallows
Graham crackers for dipping

Directions:

In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows.

Place dish under you oven broiler for approximately 60 seconds or until the top has started to brown. 

Dip your graham crackers and enjoy!!    

Cool Whip Cookies

Yields: approximately 24 cookies

-One (18.25 ounce) box of your favorite cake or brownie mix
-Two Eggs
-One (8 ounce) container of thawed whipped topping

Pre-heat conventional oven to 350 degrees. In one large bowl combine eggs, box of cake mix and container of whipped topping. Blend well with a spoon until it thickens into a sticky batter. You will want to keep your hands wet to better rolls the dough into tablespoon sized balls. Place on a greased baking sheet and back for approximately 10-12 minutes. Allow cookies to cool for around two minutes.  If you have any confectioners’ sugar, sift on top for decoration. Serve and enjoy!

HOMEMADE GRAHAM CRACKERS

1/2 cup unbleached all-purpose flour
2 cups graham flour (whole wheat is fine)
1/4 cup evaporated cane juice sugar (regular sugar is fine)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup cold butter, cut into pieces
2 tablespoons honey
1 tablespoon molasses
1/4 cup water (may need a little more--I used another tablespoonful)

In bowl of food processor, combine flours, sugar, salt, baking powder and cinnamon.  Pulse a few times.  Add the cold butter and pulse until texture is dry and crumbly.
In a separate bowl, mix together the honey, molasses and water.  Add to food processor and blend together until it forms a ball.  Wrap in plastic wrap and chill for one hour.
Preheat oven to 350 degrees.  Roll the dough out on a well floured surface (I used all purpose).  Roll the dough out pretty thin and cut with cookie cutters or cut into rectangles.  Make fork marks in the dough.  Transfer to baking sheets lined with parchment paper (that's what I use, just a baking sheet would work fine).  You could sprinkle these with sugar or cinnamon/sugar before baking.   
Bake for 11-14 minutes until golden and crisp.  This recipe made 19  3 1/2 inch hearts.

Lunch Lady Brownies

Ingredients:

1 cup of Butter (I use unsalted)

1/2 cup of Cocoa
2 cups of Flour
2 cups of Sugar
4 Eggs

4 teaspoons of Vanilla

1 cup of Chopped Nuts (optional)

Directions:

Melt Butter, add cocoa (mix together until smooth).

Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir. Pour into greased, floured  9x13 baking pan*.  

* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. Wait only about 10 minutes to frost brownies. Frost them while they are warm (not hot).

The Chocolate Icing Recipe:

To make while the brownies bake 

1/4 cup of softened Butter

1/4 cup of canned Milk (regular milk is fine)

1/4 cup of Cocoa

3 cups of Powdered Sugar

Dash of Salt

Mix all together and frost as desired.

Lemon Brownies

The “Brownie” Batter

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

Peachy Keen Bars

Ingredients

1 pkg	dry cake mix-white, yellor or french vanilla
1/3 c	butter, room temperature
2 lg	eggs, divided
29 oz	can light peach slices, drained
8 oz	cream cheese, room temperature
1/3 c	sugar
1 tsp	pure vanilla extract

Directions

1 Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2 In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.

Set aside 1 ½ c. crumbs for topping.

3 Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4 Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5 In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

6 Sprinkle with reserved crumbs; Bake 30 minutes.

7 Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

7UP Biscuits

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Preheat oven to 450º

Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.

Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.

Bake 12-15 minutes or until golden brown.

The Best Rolled Sugar Cookies

Original recipe makes 5 dozen

 

1 1/2 cups butter, softened 

2 cups white sugar 

1 teaspoon vanilla extract

4 eggs 

5 cups all-purpose flour 

2 teaspoons baking powder   
1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Homemade Gumdrops

Ingredients

• 2 1/2 cups sugar, divided
• 1 1/2 cups applesauce {I used natural, no sugar added}
• 6 oz package of Jell-O
• 2 envelopes unflavored gelatin {1 oz each}
• 1 tsp lemon juice {I used bottled}

Instructions

1. Coat a 9×13 baking dish with cooking spray. Place in refrigerator.
2. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Let stand for 1 minute. Bring to a boil over medium heat stirring constantly. Boil for 1 minute and then immediately pour into cold baking dish. Refrigerate until firm {about three hours should do it.}
3. Loosen the sides of the gelatin with a spatula and invert onto cutting board or waxed paper that has been sprinkled with sugar. The sugar keeps it from sticking.
4. Use small, sharp cookie cutters to cut out gumdrops.
5. Sprinkle sugar over a piece of waxed paper and place gumdrops on top of sugar. Let dry for about 8 hours or until slightly sticky.
6. Roll in remaining sugar and store in an airtight container.

Apple Chips

• 2 large apples, cored (I used Red Delicious)
• 2 T. sugar (optional)
• 1 t. cinnamon
• canola oil spray

Preheat oven to 200 degrees.

Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife.  Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and spray with canola oil cooking spray.

If using sugar, combine in a small bowl with cinnamon.  Put mixture into a sieve and sprinkle evenly over apple slices.

Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours (mine took a little longer than that to get crisp, but I didn't use sugar).  Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.  Makes about 2 cups of apple chips.

Green Bean Bacon Bundles

              makes about 10-12 bundles *I made 14

1 pound fresh green beans

10-12 slices of thick-cut bacon  *I used regular bacon

2 tablespoons butter

1 tablespoon brown sugar

2 cloves of garlic, minced  *I only used one

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray.

Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 (it took more like 25 minutes for me to get the bacon somewhat crisp, and I still ended up putting it under the broiler for a minute) minutes more, just until bacon gets crispy.

Verdict?  Bacon makes everything delicious. Even vegetables. 

The only thing for me is that I baked them in a casserole dish, and the beans cooked in all that grease.  Which may be the point, but the green beans absorb a lot of that grease, which obviously is not good for you.  I think when (when, not if) I make them again, I'll cook them in a roasting pan, with the wire rack, so the beans still get the juices of the bacon while it's cooking, but a majority will drip down into the pan.  That should also get the bacon crispier without having to broil it.  (b/c I almost always burn everything I put under the broiler - see 1st pic)

These were definitely a winner with the hubs, not so much with the kids.  But as you may have noticed, my kids don't like anything!

 from the blog How Sweet It Is

Easy BBQ "Pulled" Pork

Ingredients:

3 to 6 boneless center cut chops
1/2 cup water
Spices-I used a southwestern spice mix and fresh ground black pepper on the chops before putting them in the slow cooker
Sliced onions
Half bottle BBQ sauce of choice

Instructions:

Pour water and some BBQ sauce into slow cooker, stir well.
Place one layer of chops inside slow cooker. Mine allowed for three across.
Put some sauce and onions on top of first layer, then add another layer of chops followed by more onions and sauce. I set mine to cook on low for 7 hours.

At the end of the 7 hours, use a slotted spoon and transfer half of the cooked chops into the bowl of a stand mixer fitted with a flat beater. Mix on low until the pork is shredded to the level you want. Transfer shredded pork into another bowl and shred the remaining chops.

The end result will need saucing.
This part actually works great because while the shredded pork does have flavor without adding sauce, this gives everyone at the table the option of adding the kind of sauce they prefer.

FYI: Using 6 pork chops will yield A LOT of pulled pork. If you have a small family or don't want leftovers, I'd do half.

I served mine with Kansas City style sauce, fluffy buns, homemade slaw, and pickles.

-found on S. Winston Lane 

GREEK YOGURT SOUFFLE

original found at Baking Bites

1 cup plain greek yogurt...i use 0% Fage

3 large egg yolks

3 large egg whites

3 Tbsp AP flour

1/8 tsp salt

1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.

1/8 tsp cream of tarter

1/4 cup sugar, or i used Z Sweet, a sugar substitute

butter and "real" sugar for ramekins

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.
they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day.

Breakfast Pizza

Make a light version of breakfast pizza with turkey sausage, reduced-fat cheese and shredded potatoes. It's a great choice for breakfast or brunch.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
• Cooking spray
• 12 ounces turkey breakfast sausage
• 1 cup frozen shredded hash brown potatoes, thawed
• 1 cup (4 ounces) shredded fat-free cheddar cheese
• 1/4 cup fat-free milk $
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8-ounce) carton egg substitute
• 2 tablespoons grated fresh Parmesan cheese

Preparation

1. Preheat oven to 375°.
2. Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
3. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
4. Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Cooking Light
OCTOBER 2002

Lembas Bread

My husband would love for me to make this!

Introduction

Elvish Bread. One small bite is enough to fill a grown man!

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 10

Ingredients

         2 1/2 cups of flour 

         1 teaspoon of cinnamon 

1 tablespoon of baking powder 

1/4 teaspoon of salt 

8 tablespoons of cold butter (1 stick) 

1/3 cup of brown sugar 

1/2 teaspoon maple syrup/honey 

2/3 cup of milk/heavy cream (or more, if necessary)  

1/2 teaspoon of vanilla

Directions

1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

(the recipe makes about 10-12 pieces of lembas)

nutrition information is using honey, milk, and 10 pieces of lembas

Number of Servings: 10

Slow Cooker Creamy Macaroni and Cheese

Ingredients:

2 cups uncooked elbow macaroni

4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk (I used 1%)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

**I had to keep adding milk throughout the two hours, because it kept getting really dry and was starting to stick to the pot, but each time I added milk, it would moisten it up, and ended up tasting very good.

Cinnamon Roll Sugar Cookies

*Makes about 30 cookies

INGREDIENTS:

Cookies:
3/4 cup (1 1/2 sticks) butter, softened to cool room temperature
3/4 cup granulated sugar
1/4 cup powdered sugar
2 large eggs
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Filling:
4 tablespoons butter, softened
1/2 cup packed light brown sugar
1 teaspoon cinnamon

Glaze:
4 ounces cream cheese, softened to room temperature
1/3 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

DIRECTIONS:
For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.

For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.

Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.

Healthified Turtle Ice Cream Cake

Prep Time 30 Minutes

Total Time 11:00 Hrs:Mins

Makes 12 servings

 

10

  chocolate or vanilla wafer cookies, finely crushed 

(1/2 cup)

1 

tablespoon no-trans-fat 68% vegetable oil spread stick, melted

3

  cups chocolate reduced-fat ice cream, slightly softened

1/2

  cup fat-free hot fudge topping

2/3

  cup chopped pecans

3

  cups vanilla reduced-fat ice cream, slightly softened

1/4

  cup fat-free caramel topping

1. In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
2. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
3. Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
4. Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
5. To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Success: Be sure to drop the ice cream by small spoonfuls so that spreading it is minimal and you don't disturb the preceding layers.

Substitution: Pecans are traditional for turtle desserts, but walnuts or cashews are just as delicious.

Orange Sherbet Jello

Ingredients:
2 (3 oz) packages Orange Jello
1 cup water
1 (8 oz) container Cool-Whip 
1 pint orange sherbet

Directions:
Boil water and remove from heat. Add the 2 packages of orange jello and stir until dissolved. Set jello aside and let it cool for a couple of minutes.

In a separate bowl, mix together Cool Whip and orange sherbet.
Add Jello to Cool Whip mixture and mix thoroughly until well combined (I used an 8x11 baking dish).
Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges.

Pink soft sugar cookies

1 c. shortening
2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. buttermilk
1 tsp. baking soda
5 c. all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking powder


Pink Icing:
1 c. butter, softened
5 1/2 c. powdered sugar
evaporated milk, as needed
1 tsp. vanilla extract
1 tsp. almond extract, opt.
a few drops of red food coloring  


In a large bowl, cream shortening and sugar; add eggs and vanilla.  In a small bowl, combine buttermilk and baking soda.  Stir in half the buttermilk mixture.  Combine flour, nutmeg, salt and baking powder.  Stir in dry ingredients alternately with buttermilk mixture.  Dough will be tender.  With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour.  Cut out cookies with a round cookie cutter.  Bake on a greased cookie sheet.  Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees.  Do Not Overbake.  The cookies should be soft.  Cool completely and spread with pink icing.


For the icing:  Beat butter until fluffy.  Add one cup of powdered sugar at a time and beat until light and fluffy, adding evaporated milk as needed for desired consistency.  Add vanilla extract, almond extract and red food coloring.  Beat until evenly distributed.  Spread over cooled cookies. 

Old-Fashioned Blueberry Muffins

2 c. all-purpose flour

1 Tbl. baking powder

1/2 tsp. salt

1 large egg

1 c. sugar

4 Tbl. butter, melted

2 cups sour cream

2 cups of fresh or frozen (thawed) blueberries
1/4 to 1/2 cup of milk depending on thickness

Topping:

1/4 c. sugar

1 tsp. cinnamon

Preheat oven to 350 degrees.  Line muffin tin with paper muffin cups.  Whisk flour, baking powder and salt in medium bowl until combined.  Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. 

 Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter.  Add sour cream. Mix all ingredients together and then add blueberries and gently toss to combine. If batter seems too thick, add milk.

  Divide batter evenly between muffin cups.  Sprinkle cinnamon/sugar mixture over the top of each muffin (optional).  Bake until muffins are golden brown and toothpick inserted in center of muffin comes out. 

Bake at 25-30 minutes.  Let muffins cool for 5 minutes.  Serve.  
Yield: 12 muffins. 

Blueberry Jam:

6 oz. (1 1/2 cups) frozen blueberries

1 1/2 tsp. sugar

Bring blueberries and sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced, about 6 minutes.  Cool to room temperature.