Strawberry Lemonade Cupcakes

CAKE: 

1 strawberry cake mix with ingredients that go with it EXCEPT, replace 1/4 c water with 

1/4 c fresh squeezed lemon juice

Bake into 21-22 cupcakes

FROSTING:

4 oz cream cheese, softened

1/4 c butter, softened

2 Tbs lemon juice

2 tsp zest

1 tsp vanilla

5 c powdered sugar

Mix cream cheese, butter, lemon juice, zest, and vanilla.  Add 3 c powdered sugar and mix, then 2 c and mix.  

Mashed Potato Soup

 

• Ingredients:
• 2 Tbs Salted Butter
• ▢½ small Onion diced
• ▢1 Tbs All-purpose flour
• ▢2-½ cups 2% milk
• ▢3-4 cups Leftover mashed potatoes
• ▢salt and pepper to taste
• ▢1 tsp Dried parsley
• ▢½ cup Shredded Cheddar Cheese
• ▢4 slices Cooked Bacon diced, or ham chunks

Instructions

• In a large stock pot melt butter on medium heat.
  (2 tablespoons Salted Butter)
• Then add in onion. Caramelize until golden brown mixing periodically, for 10 minutes.
  (½ small Onion)
• Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture.
  (1 tablespoon All-purpose flour)
• Pour the milk into the pot and stir for one minute.
  (2-½ cups 2% milk)
• Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  (3-4 cups Leftover mashed potatoes,salt and pepper to taste)
• Ladle into bowls and top with dried parsley, shredded cheddar cheese, crumbled bacon, and cracked black pepper. Enjoy!
  1 teaspoon Dried parsley,½ cup Shredded Cheddar Cheese, 
• (4 slices Cooked Bacon)

Banana Shake

Blend: 

1 frozen banana

1 c milk

1 tsp vanilla

1/4 tsp cinnamon

sprinkle of nutmeg

Homemade PB Granola Bars

1 1/2 c creamy/chunky peanut butter

1/2 c + 1/3 c honey/maple syrup/brown sugar

1 egg

2 Tbs canola oil

1 tsp vanilla extract

3 1/2 c instant oats

3/4 tsp salt

2/3 min chocolate/PB chips

• In a large bowl, beat the PB, honey, egg oil, and vanilla until blended.
• Add oats and salt and mix well.  
• Stir in chips.  Batter will be sticky.
• Transfer to a sprayed 9 x 13" pan.  
• Bake at 350 for about 17 min, until edges are lightly browned.  
• Cool on rack.  Cut into bars.

Ericka's Rosemary Candied Pecans

 2 c halved pecans

2 Tbs freshly chopped rosemary

1/4 tsp cinnamon

1 Tbs sugar

3 Tbs maple syrup

1 tsp coarse salt

Mix together in large bowl and spread out on parchment paper on large baking hseet.  
Bake at 375 for 7 min and then flip them over and roast another 5 min.

Spread out flat to cool and sprinkle a little more salt and rosemary on top.

Mitzi's Chocolate Cake and Whipped Cream Frosting

Mitzi's Chocolate Cake and Whipped Cream Frosting

2 c whole wheat flour

3/4c cocoa powder

1 3/4 c sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 c buttermilk

2 eggs

1/2 c coconut oil

2 tsp vanilla

1 c boiling water

Frosting:

2 c Whipping cream

2/3 c (?) powdered sugar

In bowl, pour whipping cream and add powdered sugar.  beat until it is firm.

Mixed Berry Syrup

Ingredients

• 2 cups Mixed Berries any combination of fresh or frozen blueberries, strawberries, blackberries or raspberries (or just the juice from thawed, frozen berries)
• 1 cup Sugar
• 1 cup Water
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water cold
• 2 Tablespoons Lemon Juice

Instructions

• In a medium-sized saucepan, combine the berries, sugar and water.  Bring the mixture to a boil, then mash and stir with a potato masher while boiling for 2 minutes, or until the berries are soft and plump.  
• If you don't like seeds or chunks in your syrup, strain the syrup through cheesecloth to remove the seeds then return to a clean saucepan.
• In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved, then stir into the berry mixture along with the lemon juice and bring to a boil. Boil for 1 minute, or until the mixture thickens slightly.
• Remove the syrup from the heat and let it cool for a few minutes before serving on pancakes, waffles, French toast, or ice cream.  Enjoy!

Salmon Bowls

 

Salmon Bowls

Ingredients:

• 12 oz salmon

• ⅓ c soy sauce

• ⅓ c honey

• 4 cloves minced garlic

• 2 tsp minced ginger

• 1 tsp onion powder

• ½ tsp red pepper flakes

• Sesame seeds

• Rice, cooked

• Cucumbers, quartered

• Avocado

• Green onion

• Spicy mayo 

• edamame

Directions:

• 1. Cube salmon (without the skin), and mix in a bowl with ⅓ cup soy sauce, ⅓ cup honey, 4 cloves minced garlic, 2 tsp minced ginger, 1 tsp onion powder, and ½ teaspoon red pepper flakes 

• 2. Heat a skillet to medium-high heat and add your salmon and sauce. Cook for 5 minutes then flip and cook for another 5 mins. Add sesame seeds 

• 3. Build your own with whatever toppings you want. 

*From Kyla

Ann's Chicken Noodle Stew

Ingredients:

• 2 qt water
• 4 large carrots, sliced
• 2 celery sticks, sliced
• 2 diced potatoes
• 1/4 tsp pepper
• 1/4 tsp poultry seasoning
• 1/4 tsp celery salt
• 1 Tbs parsley
• 1 Tbs chicken bouillon

• 1 medium onion, diced
• 1/4 c flour

• salt to taste
• 3-ish cups shredded/chopped chicken
• 8 oz uncooked noodles
• 1 stick butter
• milk
• 1 c frozen peas
• 1 can drained corn

 Directions:

• Boil carrots, celery, potatoes in water and seasonings about 10 min.  (Add noodles about half through or how long you think with how long noodles take to cook).
• In a separate pot cook onion in butter.  When soft add flour.  Add to vegetables.
• Add milk, peas, corn, chicken.  Add bouillon/salt to taste.
• Makes a full 4 qt pot.

From Ann Garn

Twinkie Cake

 Make 1 yellow cake mix in 2 nine inch rounds

Frosting: (Our Best Bites)

Ingredients

• 6 tablespoons all-purpose flour
• 1 cup milk whole milk is best, but I've used non-fat when it's all I have and it's actually fine
• 1 cup real butter slightly softened (I prefer salted, but you can use also unsalted and add salt to taste)
• 1 cup granulated sugar (*I think I accidentally used 2 c and loved it)
• 2 teaspoon vanilla extract or other flavor if you wish

Instructions

• Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
• Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
• Put  mixture in the fridge and let it cool completely; it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. As it's cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. You can also do this quickly in the freezer, just keep an eye on it so it doesn't freeze.
• Using the whisk attachment on an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add in the thickened milk mixture and the flavor extracts. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

No Bake Cookies

In a saucepan combine:
1/4 c butter
3/4 c sugar
1/4 c brown sugar
1/4 c milk
4 tsp cocoa (1Tbs plus 1 tsp)
dash salt

Bring mixture to a boil on medium heat.  Boil 1 minute.  Remove from heat and add quickly:
1/4 c flour
1/4 c PB
1/2 tsp vanilla
1 1/2 c quick oats

Chicken Taco Bowls

Chicken Taco Bowls

INGREDIENTS:

1 lb raw chicken (original recipe calls for 1 1/2 lbs)
1-16 oz jar salsa
2 cloves garlic, minced
1 15 oz can black beans, drained

1/4 c water
1/2 lb frozen corn 
1 Tbs chili powder
1/2 Tbs cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
black pepper
2 c uncooked rice
sour cream (Yes! so good with sour cream!)
shredded cheese
green onions/cilantro

DIRECTIONS:

Combine chicken through black pepper in crockpot.  Stir.  Cook on low 8 hours or high 4 hours.

When done, shred chicken in crock pot.  Add salt if needed

To build bowls place rice at bottom, top with chicken mixture, cheese, sour cream and anything else!  

From Janeen. (Budgetbytes)

Nicole's Brownie's

 Cream together:

• 4 eggs, well beaten
• 2 c sugar
• 1 stick butter

Then add:

• 2 tsp vanilla
• 1 1/2 c flour
• dash of salt
• 1/4 c cocoa

Mix well then pour into a greased 9x13 pan.  

Add to top:

• chocolate chips
• nuts
• coconut

Bake at 350 for 25-30 min.

*Double for a sheet pan

*From Nicole Smith

Instant Pot Rice

 White:

• White: 
• 1:1, plus a little
• Push "porridge/rice"
• or 4 min on high pressure
• Release naturally or instantly 
• Brown:
• 2 c rice, 2 3/4 c white
• 22 min on high pressure
• Release naturally 

Chocolate Chip Cookie Bars / Mrs. Field's Cookies

 Preheat oven to 375

Cream together in Bosch:

• 1 c butter
• 1 c sugar
• 1 c brown sugar

Add:

• 2 eggs
• 1 tsp vanilla

In separate bowl mix:

• 2 c flour
• 2 1/4 c oats for bars or 2 1/2 c for cookies:  measure, then grind in blender until flour-like 
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp soda

Add dry ingredients to wet and then mix using pulse motion.

Add and pulse again:

• 12 oz chocolate chips (or take out about a 1/2 c and add 1/2 c m&ms to the top)
• 1 1/2 c chopped nuts (opt)

Cookie bars:  bake in lined or sprayed jelly roll pan for 15 min.  (17 min in old oven)

Cookies:  Make golf ball size cookie mounds, place 2" apart on lined cookie sheet for 8-10 min.

(From Amy Street)

Maple Glaze

 

Maple Glaze

Author: Jamielyn Nye

This smooth maple glaze is infused with sweet maple syrup and is the perfect way to make your desserts next level delicious. Use on donuts, cookies, cake, cinnamon rolls and more!

Prep Time: 10minutes minutes

Cook Time: 20minutes minutes

Total Time: 30minutes minutes

Servings: 12

Ingredients 

• 3 Tablespoons unsalted butter
• ⅓ cup maple syrup
• ½ teaspoon vanilla extract
• 1-1 ½ cups powdered sugar , plus more if needed
• Pinch salt

Instructions

• In a small saucepan, melt the butter over medium heat. Whisk in the maple syrup until melted. Remove from the heat. Whisk in the vanilla, powdered sugar, and salt until smooth.  (*Or just microwave butter, then add syrup*)
• Dip donuts into the glaze or drizzle on top of your favorite cakes.

Notes

Storage: This glaze is best the same day. Store in a covered container until ready to use.
https://www.iheartnaptime.net/wprm_print/181171/

Easy Chicken Enchiladas

Easy Chicken Enchiladas

8 flour tortillas

6 or 7 chicken tenders

1 can cream of chicken soup

1 cup sour cream (can be fat free)

1 small can of sliced olives (optional)

1/2 c sliced green onions

6 oz pepper jack cheese, shredded

shredded cheddar cheese

 

Boil, bake, or pressure cook the chicken until it is cooked through. Cool and shred into small pieces. Set aside.

Combine the cream of chicken soup, sour cream, olives, green onions, and pepper jack cheese in a large bowl. Reserve 1 cup of this sauce for the topping.

Add chicken to the remaining sauce and combine well.

Fill each tortilla with almost 1/4 cup of the chicken mixture. Roll and place seam down in a 9" x13" pan.

Cover all the filled tortillas with the reserved sauce. Sprinkle with cheddar cheese.

 

Bake at 350 for 35-40 minutes.

*From Janeen

Janeen's Pasta Bake

 Pasta Bake

1 lb. Italian style sausage - pork or turkey

2 lb jar of pasta sauce

1 lb pasta of your choice (we usually use penne)

mozarella cheese

fresh basil

Brown the sausage and add the sauce, simmer.

Cook the pasta to al dente, according to the package instructions.

Combine the pasta and meat sauce and pour into a 9 x 13 pan.

Top with mozarella cheese and fresh basil.

Bake until heated through and cheese is melted on top.

Peach Cake with Brown Sugar Frosting

Brown Sugar Peach Cake

This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing ~ it's the dessert of the summer!

Prep Time15minutes mins

Cook Time28minutes mins

Total Time43minutes mins

Ingredients

• 15 ounce yellow cake mix 
• 3 large eggs or the amount specified by your cake mix
• 1/3 cup vegetable oil or the amount specified by your cake mix
• 1/2 cup peach nectar or peach juice
• 1 lb peeled and chopped peaches (about 3-4)

brown sugar frosting

• 1/2 cup unsalted butter, cut in pieces
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 1 tsp vanilla extract
• 2 1/2 cups confectioner's sugar, sifted

Instructions

• Preheat oven to 350F
• Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9x13 pan. Bake for about 28 minutes, or until done...you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
• Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
• Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won't be able to spread it without cracking the surface.
• Let the frosting harden at room temperature or in the refrigerator before cutting.

*The cake is delicious!!  The Frosting is delicious!!  I would like to try the peach cake warm with vanilla ice cream or whipping cream instead though.  The frosting would taste really good on an oatmeal cake...pumpkin?