Joanna Gaines Silo Cookies

(Haven't tried yet)

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1½ cups rolled oats
1½ cups semisweet chocolate chips
1½ cups peanut butter chips
½ cup chopped walnuts

Directions:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.

3. In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds.

4. Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.

5. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies.

6. Store in an airtight container at room temperature for up to 5 days.

Makes 18 cookies.

Carmelitas

INGREDIENTS:

3/4 cup butter, melted (1 1/2 sticks)
3/4 cup light brown sugar
1 tablespoon vanilla extract
1 cup flour
1 cup old fashioned oats (not instant)
1 teaspoon baking soda
pinch salt, optional and to taste
*35 caramel squares, unwrapped
*1/2 cup heavy cream
1/4-1/2 teaspoon salt
1 cup chocolate chips or chunks 

*I just used a bag of Werther's Soft Caramels.  There were about 22 in the package.  I used a little less cream since I didn't do all the caramel.  

DIRECTIONS:

1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. 
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
3. Add the brown sugar, vanilla, and whisk until smooth.
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
6. Bake for 10 minutes. While it bakes, make the caramel sauce.
7. In a small microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. 
8. Optionally stir in up to 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
10. Slowly and evenly pour caramel sauce over the chocolate.
11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
12. Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center is bubbling slightly.
13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells.

Strawberry Danish Shortcake

Ingredients

• 1 box white cake mix plus whatever needed. OR 1 box angel food cake.
• 1 pint whipping cream (or 1 large cool whip)
• 1 pkg. 8 oz cream cheese, softened
• 1 1/2 c. powdered sugar
• 1 16 oz. pkg fresh strawberries 
• 1 pkg. strawberry danish dessert

Instructions

1. Bake cake according to directions on box, in a jelly roll pan for about 20 min. Let cool.
2. Whip whipping cream and add 1/2 c powdered sugar or mix together cool whip with 1/2 c. powdered sugar; set aside.
3. Blend cream cheese with 1 c. powdered sugar until smooth and creamy. Add whipped cream/cool whip to cream cheese and cream together. 
4. Spread cream cheese mixture evenly over cooled cake. 
5. Make danish dessert as directed with 1 3/4 c. cold water.
6. Cool slightly while you slice strawberries.  Then fold in. 
7. Pour over cream cheese mixture. 
8. Refrigerate until ready to serve. Makes 1 cookie sheet.

Slightly adapted from Cami (Her recipe calls for 2 pkgs cream cheese and 2 c powdered sugar)

Chocolate Zucchini Bread

2 c zucchini, grated

2 c flour (can do all white wheat, or half regular white and half wheat)

1 tsp salt

1 tsp soda

½ tsp baking powder

½ tsp cinnamon

6 Tbs cocoa

3 eggs

1 c sugar (little less)

1 c brown sugar (little less)

1 c +2 Tbs oil/applesauce

1 tsp vanilla

1 c chocolate chips

Directions:

• Prepare two loaf pans by cutting wax paper to fit the bottom of each pan.  Spray pans.

• Wash and grate zucchini and set aside.

• In a medium bowl measure flour, salt, soda, baking powder, cinnamon, and cocoa.  Stir and set aside.

• In a large mixing bowl beat eggs.  Add the sugars, oil/applesauce, and vanilla.  Beat until creamy.

• Add the zucchini and stir together.

• Mix in dry ingredients until incorporated.  Add ½ the chocolate chips and mix in.  Pour into prepared pans,  Top with remaining chocolate chips.

• Bake at 325 for 45-50 min.

22 min for muffins

From Lion House Cookbook

Potato Wedges

6 Potatoes
2 Tbs olive oil
Salt
Pepper
Paprika
Garlic powder

Pour olive oil onto baking sheet.
Cut potatoes in half, then in thirds or fourths, depending on size.
Roll potatoes in oil, place skin side down, then sprinkle with desired seasonings.
Bake at 450 for 40 minutes.

Hamburgers

2 lb ground beef
2 pieces bread
Milk
Onion
Ketchup
Mustard
BBQ sauce

Remove crusts of bread, tear bread into small pieces and place in large bowl.  Add enough milk to get the bread soaking.  Sit while chopping onion.  Mix and add onion, ketchup, mustard, BBQ sauce. Add ground beef and mix well.  Shape into about 1/4 lb patties.

Grill

Chicken Penne with Asparagus

8 oz of penne pasta (2 c)

2 T olive oil, divided

1 skinless, boneless, chicken breast, cut into cubes (or 1-2 c already cooked)

2 cloves garlic, minced

salt and pepper to taste

½ c chicken broth

1-2 bunch of asparagus

¼ c parmesan cheese 

Bring a large pot of water to boil. Add pasta, and cook until al dente. Drain and set aside.

Warm 1 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken and season
with salt and pepper. Cook until chicken is cooked through and brown. Remove chicken.

Pour chicken broth into the skillet. Then stir in asparagus, garlic and pepper. Cover and steam until
the asparagus is just tender. Return chicken to the skillet and warm through.

Stir chicken mixture into pasta and mix well. Drizzle with 1-2 T olive oil, stir, and sprinkle with Parmesan
cheese.

From Janeen

Stir Fry

Fry about 1 lb chicken (cut in bite-sized pieces) in a little oil.  Remove and cover to keep warm.

In same pan add and cook a few minutes: (with a little more oil/water)
1 onion
2 stalks celery
2 large carrots

Add and cook a few minutes:
1 pepper, chopped
1 bunch broccoli
1 bunch cauliflower

Add and cook a few minutes:
1 zucchini squash, sliced

*Stir so they don't get brown, but until the crispness is gone.

Add:
1/2 c hot water with 2 tsp chicken bouillon dissolved
1 Tbs cornstarch stirred into 1/3 c cold water
Garlic salt
2 Tbs soy sauce, to taste
The already cooked chicken

Stir until it thickens slightly.

Serve over hot, cooked rice with extra soy sauce and peanuts, if desired

From Roxanne

White Bread

In Bosch add, and then mix with whisk paddles for 2 minutes:
5 c warm-hot water
2 Tbs yeast
2/3 c sugar or honey
2/3 c oil
2 c white flour

Rise 15 min.

Add and then mix in:
1 Tbs dough enhancer
2 Tbs salt

Switch to dough hooks and add:
9+ cups white flour

Knead 8 min.
Preheat oven to 170*
Shape into 5 loaves. 
Turn oven off and then place loaves in preheated oven for 40 min, uncovered. 
After 40 minutes, leave loaves in, turn oven to 350.  Bake 30 min.

Disney Churros

Ingredients

• 1 cup water
• 8 tablespoons butter
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon, divided
• 1 ¼ cups all-purpose flour
• 3 eggs
• 1 ½ cups vegetable or canola oil
• ½ cup sugar

Instructions

1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
2. Reduce heat to low.
3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
4. Add eggs, one at a time, and stir until combined. Set aside.
5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry. 
7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
8. Drain churro bites on paper towel.
9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

HERE

Disney's Dole Whip

The recipe (for a single serving) reads at the following:

• 1 big scoop of ice cream
• 4 oz of pineapple juice
• 2 cups of frozen pineapple
• Add all ingredients to a blender until it’s a thick drink.
• Add your swirl and then you’re done.

Dole's Recipe:

• 1 cup pineapple juice (frozen)
• 1 banana (peeled and frozen)
• 2 1/2 teaspoons of powdered sugar
• 1⁄4 to 1/2 cups of unsweetened coconut milk
• Add it all into a blender. Blend until smooth. The end.

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk (fine if you make with lemon juice/milk)
• 1 egg, beaten
• 1/2 cup packed brown sugar (these are sweet, can do a little less)
• 1/4 cup vegetable oil
• 1 cup all-purpose flour or wheat
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• 1. In a bowl, soak oats in buttermilk for about 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

From Taste of Home (Janeen)

Instant Pot Oatmeal

1 c oatmeal
2 c liquid (water/creamer)

Set IP for 3 min. 
Naturally release 20 min.

Top with brown sugar, bananas, etc.

Marshmallow Brownies

• 18.3 oz package Betty Crocker Fudge Brownie Mix + Ingredients to prepare
• 2 c. marshmallows
• 6 Tbsp half and half
• 6 Tbsp butter
• 1 1/2 c. white sugar
• 1/2 c. chocolate chips

1. Prepare brownie mix according to package directions.
2. Cover prepared brownies with marshmallows immediately after baking and set in hot oven that's been turned off until they puff up about 2-3 minutes. Remove from oven.
3. In a medium size saucepan bring half and half, butter and white sugar to a boil. Boil for one minute, stirring frequently not to scorch the bottom. Stir in chocolate chips, stirring mixture until they are melted and frosting is smooth. Immediately spread over brownies

Pizza

Pizza Crust:
1 pizza                              2 pizzas
1 c warm water                 2 c water
1 tsp sugar                         2 tsp sugar
1 Tbs yeast                       2 Tbs yeast
1 tsp salt                           2 tsp salt
1 Tbs oil                           2 Tbs oil
2 1/2 c flour                     ~5 c flour

Place water, yeast, and sugar in bowl.  Let it sit.  Add oil, salt, and flour.  Stir.  Knead in bowl.  Roll out on a pizza pan and let rise as you put on the toppings. *

*OR let crust rise 15 min and bake at 400 for 5 min.  Then add toppings and bake at 400 for 15-17 min.

Sauce: (Enough for 2 pizzas)
16 oz tomato sauce
1 tsp salt
1 tsp sugar
2 tsp basil
1 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder

Toppings:
Mozzarella and cheddar cheese
Pepperoni
1/2-3/4 lb ground beef cooked with onions
fresh tomato slices
green pepper slices
onions

Chicken Salad Sandwiches

Ingredients

• 2 large boneless, skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups 
• 1 cup chopped celery
• 1 1/2 cups halved seedless red grapes
• 3 green onions, chopped
• 1 cup mayonnaise 
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon prepared yellow mustard
• 2 tablespoons chopped fresh parsley (or 1 tsp dried)
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Servings: 8 servings for sandwiches

Author: Kimberly Killebrew

Mel's Lasagna

YIELD: 9X13-INCH PAN

Mel's FABULOUS LASAGNA

PREP TIME 35 MINUTES

COOK TIME 1 HOUR 20 MINUTES

TOTAL TIME 1 HOUR 55 MINUTES

INGREDIENTS

RED SAUCE:

•  1 pound lean ground beef or ground turkey
•  1/2 cup chopped onion
•  28-ounce can crushed tomatoes
•  6-ounce can tomato paste
•  2 teaspoons sugar
•  2 teaspoons dried basil
•  1 teaspoon dried oregano
•  1/8 teaspoon dried thyme (her recipe calls for 1/4 tsp)
•  1/4 teaspoon salt
•  1/4 teaspoon pepper

CREAMY FILLING:

•  1 container (15-ounce) ricotta cheese or a combination of ricotta and cottage cheese (see note)
•  1 large egg
•  1/2 teaspoon dried basil
•  1 tablespoon parsley flakes
•  1/2 teaspoon salt
•  3/4 cup shredded parmesan cheese

NOODLES AND CHEESE:

•  3-4 cups shredded mozzarella cheese (or Italian cheese blend)
•  9 no-boil lasagna noodles (see note)

INSTRUCTIONS

1. For the sauce, in a large, 12-inch nonstick skillet, cook the ground meat and onion until the meat is cooked through. Drain any excess grease. Stir in the tomatoes, tomato paste, sugar, dried basil, salt and pepper. Simmer the sauce for 20 minutes.
2. For the filling, in a medium bowl mix the ricotta, egg, basil, parsley, salt, and Parmesan cheese.
3. To assemble the lasagna, lightly grease a 9X13-inch baking pan. Spread 1/2 cup or so of the sauce over the bottom into a thin layer. Layer as follows: 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, remaining mozzarella. (Basically, all layers - the noodles, red sauce, mozzarella - are split into three layers and the creamy filling is divided among two layers.)
4. Cover with greased foil. Bake at 350 degrees for 30 minutes. Uncover, bake 20-30 minutes more until hot and bubbly. Let stand 10 minutes before cutting.

NOTES

I use the Barilla or Target (whole wheat) brand of no-boil lasagna noodles with good success. You can certainly use regular lasagna noodles; boil them for 1-2 minutes less time than the package directions so they don't soften too much while baking.

I've recently updated (June 2015) some aspects of the recipe to reflect how I've changed it slightly over the years and to simplify the directions a bit. If you love the older version - the only recent changes are that I use crushed tomatoes instead of diced tomatoes (keep them undrained if using diced) and I've cut down the tomato paste to make the lasagna a bit more saucy (the original recipe called for 12 ounces of tomato paste). Also, I know it's not traditional, but I usually use half ricotta cheese and half cottage cheese. It helps the filling stay creamier and not as dry - I use a cup of each when doing that.

Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of lightly greased aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 40 minutes covered and 20 minutes uncovered. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30-40 minutes longer.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-MOMS-FABULOUS-LASAGNA/

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 spice cake mix

1 15 0z can pumpkin

Chocolate chips (about ¾ bag)

Mix ingredients and drop onto parchment lined cookie sheet.  

Bake at 350 for 12-15 min. Until just done.

(yes, there are no eggs or anything else!)