Peach Mango Pork

2-4 lb pork roast
2 cups brown sugar
2 cups peach mango salsa

Brown roast if desired
Mix brown sugar and salsa
Put roast in crock pot
Pour salsa mix over top
cook on low for 8 hours.

Shred and put on rolls.

Cafe Rio Shredded Pork

3 lb pork roast
12 oz can of coke- must be regular coke
put in crock pot and cook on high for 1 hour. Then reduce heat to low and cook another 7 hours. When done remove from crockpot and shred. Put back into crock pot, add 1 tsp garlic salt, 1/4 cup honey BBQ sauce and 3/4 cup ketchup. Mix well.

I add more BBQ sauce and ketchup to make more "saucey" or use the Sweet BBQ Sauce Recipe on side for those who want it more saucey.

Serve with tortilla shells, beans, rice (lime) and enchilada sauce.

Spicy Rice

In a skillet combine:
2 c water
2 c salsa
1 pkg taco seasoning

Bring to boil then add:
1 can canned chicken drained
2 c minute rice
1 can black beans, drained and rinsed
1 can whole kernal corn, drained
cover and simmer 10 minutes
Serve with grated cheese and sour cream

Sweet BBQ Sauce

1 bottle ketchup (32oz)
1 c water
1/4 c mustard
1 c brown sugar, packed
1 tbls dried onion, minced
2 tbls liquid smoke

Mix all ingredients together in a medium sauce pan. Bring to a simmer for a few minutes. Sauce can be stored in fridge for weeks or frozen.

Breakfast Burritos

Another one from Megan! This one sounds yummy!

1 bag tator tots
4 eggs
breakfast meat (sausage, ham, bacon)
1/2 - 3/4 cup cheddar cheese

::Bake tator tots as directed on package
::scramble eggs
::cook breakfast meat
::add all ingredients together and roll up in a warmed tortilla. Serve with Salsa.

Bajio Crock pot chicken

3-5 Chicken Breasts
1/2 cup salsa
1/2 cup Brown sugar
1 can diced chillies
1/2 can sprite
1 Tbls. Cumin
1 Tbls. Garlic (optional)
Mix all ingrediants, pour over chicken, cook all day on low heat
*Serve on tortillas with rice, beans, cheese, sour cream, tomatos, lettuce, salsa, and whatever else you like!

Melt In Your Mouth Pulled Pork

Thanks Megan for the recipe! Her blog is found here.


3 lb pork roast
minced garlic
diced pepper
diced onion
pinch of cumin spice
salt & pepper
bottle of your favorite BBQ sauce

I put the pork roast in a crock-pot with about 2 cups of water, garlic, pepper, onion & spices. Cooked on low all day (about 8 hours); drained the roast, added a bottle of BBQ sauce and shredded with 2 forks!

Pumpkin Pie

Ingredients

• 1 (15 oz.) can pumpkin (about 2 cups)
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9-inch) unbaked pie crust

Instructions

• HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
• BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

Bread in a Bread Maker

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
2. Bake on White Bread setting . Cool on wire racks before slicing.

Home made doughnuts

Prep: 30 min
Cook: 2 min per batch
Chill: 2 hours

3 1/2 c flour
1 tbsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup melted butter
4 eggs beaten
2/3 cup sugar
Vegetable oil for deep-fat frying
Cinnamon and sugar or powdered sugar

1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In anouther bowl combine milk and melted butter. In a large bowl combine eggs and sugar; beat with electric mixer; stir with wooden spoon until smooth. Cover dough; chill 2 hours ( dough will remain slightly sticky)

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2 in thickness. Cut dough with floured 2 1/2 inch round cutter. Use a 1 1/4 in cutter to cut the hold for the doughnut.

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees) for 2 to 2 1/2 min. or until brown, turning halfway through with a spoon. Drain on paper towels. Repeat

4. Shake warm doughnuts in a bag with cinnamon-sugar or powdered sugar. Serve warm

Julie's Pumpkin Cookies

1 c shortening
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
2 tsp cloves
2 tsp ginger
1 tsp all spice
1 tsp salt
3 cups pumpkin
nuts (optional)
raisens (optional)
chocolate chips
4 1/2 c flour

Bake @ 350 for 12 minutes

Grandma Norman's Hot Rolls

Melt 1/2 cup shortening and a 1/2 cube of butter in 2 cups boiling water, let cool.

Add 4 eggs, beaten and 2 cups cold milk and a 1/2 cup of sugar, stir

Add 4 heaping tsp salt and 12 cups of flour

Add 2 yeast packets in 1/2 cup warm water with a pinch of sugar

Mix well place in a well greased pan let rise to double in size.

Punch air out and let rise again.

Punch air out again roll out flat, use a round cookie cutter, pull into an oblong shape, dip one end into melted butter, fold in half, pinch sides and place close to each other on pan.

Cool at 350 for 20 min.

Mini Doughnut Cupcakes

YIELD Makes about 24 cupcakes

INGREDIENTS

1	cup sugar
1‑1/2	teaspoons ground cinnamon
1	package (18-1/4 ounces) yellow or white cake mix, plus ingredients to prepare mix
1	tablespoon ground nutmeg

PREPARATION:

1. Preheat oven to 350°F. Grease and flour 24 mini (1-3/4-inch) muffin pan cups. Combine sugar and cinnamon in small bowl; set aside.
2. Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared muffin cups two-thirds full.
3. Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
4. Remove cupcakes from pans; roll in sugar mixture until completely coated. Serve warm or at room temperature.

Cookies & Cream Cupcakes

YIELD Makes 24 cupcakes

INGREDIENTS

2‑1/4	cups all-purpose flour
1	tablespoon baking powder
1/2	teaspoon salt
1‑2/3	cups sugar
1	cup milk
1/2	cup (1 stick) butter, softened
2	teaspoons vanilla
3	egg whites
1	cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1	container (16 ounces) vanilla frosting

PREPARATION:

1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.

Crock-Pot Lasagna Recipe

Recipe created by Jessica Seinfeld

Ingredients

Crock-Pot Lasagna Recipe

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

skor cake

I love skor cake. it is one of the easiest and yummiest treats to make so i thought i would share with anyone out who is unaware of that how to make it!

photo is from here.

skor cake

1 chocolate cake mix, made into a cake in a 9x13" pan

1 can sweetened condensed milk

whipped cream

2-4 skor bars broken into pieces (hammer them while they are still packaged)

once the chocolate caked has cooled completely in the pan, with the end of a wooden spoon, poke holes all over it. about every 1/2 inches.

pour the entire can of sweetened condensed milk onto the cake. it will seep into all of the holes you previously made. you may let it sit like this, covered, until a couple of hours before serving.

before serving spread a generous amount of whipped cream over the top of the cake (covering up the mess of holes and condensed milk.)

sprinkle the crushed skor bars on top.

enjoy!

Chicken Tikka Masala

2 lb. boneless, skinless chicken breast, cut into pieces
½ c. plain yogurt
1 t. chili powder
1 t. cumin
1 t. coriander powder
1 t. grated fresh ginger
1 t. garam masala
2 cloves garlic, crushed
½ c. oil
1 large onion, diced very small.
½ pkg. tikka masala spice mix (optional)
8 oz. can tomato sauce
1 c. heavy cream

Put chicken in a large saucepan. Mix chili powder, cumin, coriander powder, ginger,
garlic, and garam masala with yogurt to form a thick marinade and pour over chicken.
Stir to coat all chicken pieces and leave to marinate for ½ hour. Set to medium-high heat
and cook until chicken is cooked through, stirring occasionally. Remove chicken with
marinade to another dish. In saucepan, heat oil and fry the chicken (without marinade –
however, reserve the marinade for later) in 3-4 batches until chicken is crispy. Remove
chicken to paper towels to drain. Alternately, chicken can be grilled on skewers. Using
the same oil, fry the onion until well cooked, add some tikka masala spice mixture, if
desired, the extra marinade from the chicken, tomato sauce, and cream. Add chicken
back to saucepan and cook, covered, for 10 minutes.

Parmesan Ranch Chicken

4 boneless, skinless chicken breasts 1 package dried ranch dressing mix 1 cup Parmesan, grated 2 cups corn flakes, crushed 3 tablespoon butter, melted Directions: 1. Combine corn flakes, parmesan and ranch dressing. 2. Dip each breast in butter then roll in corn flake mixture. 3. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.

Chocolate Peanut Butter Cookies

• 1 cup (2 sticks) butter

• 1 cup peanut butter
• 2 cups powdered sugar
• 1 ¾ cups crushed graham crackers
• 2 cups milk chocolate chips

Directions:

1. Melt butter and peanut butter together. Stir in powdered sugar and graham crackers.

2. Press mixture firmly into a 9x13 pan.

3. Melt chocolate chips; then spread on top of peanut butter mixture.

4. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature.

5. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

Fresh Salsa

I can't wait to try this recipe! I got it from my cousin DJ and Josie's Blog! Thanks Guys!

1 can Tomatoes (diced or whole, it doesn't matter)

1 can Retell (this is the best addition to any Mexican dish. If you haven't discovered it you are missing out. It makes a great corn and black bean salsa too.)

1 tsp Diced Garlic (I use the stuff preserved in oil)

1 whole Onion - I just clean it and throw it in... the blender does all the work

1 Tbs Lime Juice (or lemon)

Cilantro... I LOVE this stuff so I put a good chunk in. Stems and all.

Salt and Pepper to taste

*Blend together and sit in fridge for at least 30 minutes. THIS IS AN IMPORTANT STEP. It gets better, hotter, more garlicer the longer it sits. Add additional items if wanted after the 1/2 hour is up.

Marty's Spaghetti Sauce

Hamburger: 1lb=5 cans tomato sauce (8 oz cans)

Brown hamburger, add onions, olives and mushrooms. Save juice from those to rinse out tomato sauce cans.

Brown all together, do not drain. Add mustard. Add tomato sauce, and stir till it bubbles. Add Italian seasoning and/or garlic salt.

Use American Beauty noodles. Squeeze noodle and if its not to hard they are done.

Soft Sugar Cookies

Sugar Cookies


1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Chicken Party Rolls

6 oz cream cheese softened
4 TBS soft Margarine
1/2 tsp pepper
2 cups cooked chicken
14 oz can chopped mushroom (optional)
2 cylinders crescent rolls (8 per can)

Directions:
1. Combine cream cheese, butter and pepper until smooth.

2. Stir in chopped chicken and mushrooms.

3. Separate rolls into16 rolls.

4. Divide chicken equally on each roll.

5. Roll up and tuck corner under.

6. Bake on ungreased cookie sheet at 375 for 20 minutes or until golden brown.

Preparing cake for fondant

Find recipe at Make it and Love it

Baking A Better Cake

When I bake for my clients and my family I use a cake mix. I do that for a few reasons. They are cheap ($.88-$1.25), it saves me time (no measuring), they come in a ton of flavors, and I can add to them to make them better.

When I set out to improve on the standard cake mix I wanted to get a better cake without adding cost. Here are a few things I do to make the standard cake mix much better and easy to use for cake decorating.

1. Add more oil. Most mixes say to use 1/3 cup oil. I always add 1/2 cup. This makes the cake more moist. (If the cake mix already uses 1/2 cup I do not add more).
2. Eggs. Set your eggs out on the counter to get them room temperature. Or warm them up in dish of warm water (not hot) for 5 minuets before you mix them in. I also always crack my eggs in a separate dish. This way if you have a shell drop into the dish you can see it and get it out.
3. Don't over mix. When you mix all the ingredient together just mix to combine. The cake mix instructions tell you to mix for 2 minuets, this is not good advise. Use a whisk and stir until the wet and dry ingredient are combine. There should still be some small lumps, that's OK. Why? The more you mix the tougher and drier your cake will be.
4. Always grease and flour your pan. It's important to do this and not use cooking spray. Using cooking spray leaves you with a surface that will crumble when you try to buttercream the cake. I use a thin layer of Crisco to coat the pan and then I lightly dust it with flour.
5. Watch your baking time. When you put your cake into the preheated oven set your timer to the lowest time on the box. Example: If the box says 30-35 minuets set the timer to 30 minuets. Check it at 30 minutes and watch carefully until it's done. I don't use the toothpick method of checking the cake. I watch and see for when the center "sets." When you touch a cake in the oven (with a oven mitt on) it will wiggle in the middle. When the cake is done it will not wiggle anymore, the middle will be firm. If you are more comfortable with the toothpick method it's fine to use, this is just what I do. I also try to trust my nose. When the house has the wonderful baking cake smell, you are close to done.
6. Freeze the cake. After you bake and cool the cake on a cooling rack, wrap it tight in Saran wrap. Put it in the freezer for 24 hours. Frozen cake is really easy to buttercream and stack. This does not affect the cakes taste, it even makes the cake taste more moist. Freezing cake can also save you time. You can bake the cakes ahead of time. I sometimes have frozen cakes up to a week with great results. I have read you can freeze cake up to a month but I want to make sure I have excellent product so I don't push it more that. Just make sure your Saran wrap it tight.

Stacking and Icing the Cake

My cakes are 2-3 layers under the fondant. After you bake a cake it will have a bit of a dome on the top. You need to level the top in order for your cake to stack properly. I use a serrated bread knife and just eyeball it as I cut the top off. You can also buy a cake leveler at Michael's, or another store with cake supplies.

Level each of your cake layers.

Take a small amount of buttercream and and spread it in the middle of your cake plate to secure your cake. This will keep it from sliding when you move it.
The spatula in the picture is key. It's an icing spatula and is an essential part to cake decorating.

Turn your cake over so the top (the cut side) is on the cake plate.
Distribute a layer of buttercream onto your cake and spread it evenly.

Turn over your second layer and place it on top of the first.
Take buttercream and spread it over the top of the cake.
Push some buttercream over the side to start icing.

Change the direction of the spatula and spread the buttercream over the sides.
Spin the cake stand around to get the whole cake.
Make sure to get it in the crack between the two layers.

Make the layer of buttercream thin. This is called the crumb coat. Let this sit for 10-20 minuets.

Then go back with more icing and put on a thicker layer.
Doing this keeps any crumb from being on the outside of the cake.
You do not see this when you cover with fondant but if you are just buttercreaming a cake, this step is helpful.

Spread the icing nice and smooth on top.

Now your cake is ready for fondant!



I hope this information wasn't too long.
I hope you received some tips that will make cake decorating fun for you!

Homemade fondant

I found this at Make it and Love it


Homemade Marshmallow Fondant vs Traditional Fondant (found in stores):

- Marshmallow fondant tastes better than store bought fondant.
- Marshmallow fondant is cheaper: $4.00 a batch vs. $15-25 for traditional fondant.
- Store bought is, however, a bit easier to work with.


One thing I must start with is that I cannot take credit for this marshmallow fondant recipe or how to make marshmallow fondant.
When I first started cake decorating I looked up how to make marshmallow fondant and found that most of the recipes/process were very similar.

Here is the exact recipe I used.

I added pictures below to show you the steps that I take.
I hope this is helpful, but know that this is not my own information.

Supplies:

If you want to know how much you need to cover your cake, check out the Wilton site.

(This recipe will make about 3 lbs of fondant.)

1. Two pound bag of powdered sugar **
2. 16 oz bag of mini marshmallows **
3. 1/2 cup shorting (Crisco brand)-- put this in a container you can get your fingers into....like the measuring cup shown above.
4. 2-4 Tablespoons of water

**Don't buy the "off brand" of these products. Trust me, I have tried all different combinations to be able to use the generic brand and it just doesn't work. You will end up frustrated like I was....trust me on this one! Ha!

Let's get started...

Clean your counter really well and spread 1/2 of your shorting in a thick layer on your counter about the size of a basketball.

Sift your powder sugar into a pile on top of the shorting. I hate sifting when I bake but in this case it is really helpful. If you don't do it you will end up with clumps of sugar in your fondant.

Make a crater in the middle of your sugar, keeping high sides all around and a layer of powder sugar on the bottom.

Place your marshmallows in a microwave safe bowl. Add your water. Start with 2 tablespoons.

**The amount of water you use will depend on where you live. When I lived in southeastern Idaho (where it's more dry) I would add 3 1/2 tablespoons but now that I am in northern Idaho, I only add 2.
If your fondant is dry (cracking) when you knead it later on, you know you need to add more water. Once you figure out how much you need you can add it during this step.

Put your bowl in the microwave. Heat until your marshmallows melt. This takes about 2 1/2-4 minutes. They will look like this:

Fold the marshmallows until it is all incorporated and smooth.

Pour your mixture onto your powdered sugar crater, making sure to scrape and add the excess from the sides of the bowl.

These next steps can be hot, please be careful.
You can let the marshmallows cool a bit if needed.

Coat your hands with shortening. On the front, back, in between fingers, up to your wrists, everywhere. Ha! That which it's not coated will have fondant stuck to it. So take off your rings too.

And I am sure there are many ways to do this.....but this is what works for me.
Start to fold the powdered sugar on top of the marshmallows....

...and keep folding and combining it until it all starts mixing together.

It will start to look like this.

Now I scrape the counter with a pastry scraper or spatula, put the extra sugar on the fondant.
Apply a thin layer of shortening onto the counter to prevent sticking and keep kneading the fondant.

Keep going until everything is worked in and smooth. If it doesn't get smooth right away just keep kneading.

** If you still have some shortening left, work all but 1 tablespoon in.


Now you're done.
Use the fondant right away or coat your finished fondant with a thin layer of shortening and seal tight in a zip lock bag.

This can be left out for a few days without a problem or for several weeks in the refrigerator.

Keep in mind that making your fondant ahead of time is a real timer saver.

......................................................................




Onto coloring your fondant.
Fondant is available at the stores already colored or in white.

When you color it yourself there are benefits:

• it's cheaper
• you have many more color options
• you can match any shade you want.

To color your fondant, you will need:

- White fondant

- Gel paste dye -- I have used the Wilton brand available at Michael's and I like it. Now I use AmeriColor gel paste only because I like the squeeze bottle. I buy that brand from Amazon.com.

- Food safe gloves (optional)-- the food color will stain your hands for a day if you do not wear gloves.

For this batch I needed an aqua color for a cake I was making. I knew I needed a mix of teal and sky blue.

It's best to use a small amount of color at first and get darker of you need.

First, warm up your fondant in the microwave (just a little) to make it easier to knead.

Then, add a few drops of color to a few different areas of the fondant. This will help it mix in faster.

**Note--if you are coloring your fondant a dark color, like red or black, plan on using a lot of dye. It takes large amounts to get true dark colors.

Knead the fondant until all the color is mixed in. Make sure there are no streaks.

After I mixed in the color, I still needed my fondant to be a shade darker.

So, I added a few more drops of color at a time and kneaded again. Perfect.

And that's it.

Now you're ready to make beautiful edible creations!


Wondering how to use your new fondant?
If you haven't already, make sure and check out the cake preparation tutorial here and the covering your cake with fondant tutorial here.


I hope these steps will make you even more brave to jump into fondant work.
Happy Decorating!

Another Olive Garden Breadsticks

Ingredients

* 1 loaf frozen bread dough, thawed
* light olive oil flavored cooking spray or other vegetable oil cooking spray
* 2 teaspoons garlic powder (not garlic salt, or more)
* 2 teaspoons dried oregano, rubbed into a fine powder

Directions

1.
1
Preheat oven to 375 degrees F.
2.
2
Spray your fingers with a bit of oil and knead the thawed bread dough.
3.
3
Shape the dough 10 cigar sized pieces.
4.
4
Place the breadsticks on a oil sprayed cookie sheet.
5.
5
Let rise in a warm place until doubled in size (up to 2 hours).
6.
6
Lightly spray the top of each breadstick with oil and dust with the garlic powder and Oregano Bake 20-25 minutes or until golden brown.
7.
7
Cool slightly& serve.

Olive Garden Breadsticks

For the Dough:

1 pkg active dry yeast
4 1/4 cups all purpose flour-plus more for dusting
2 tbsp Un-salted butter softened
2 tbsp sugar
1 tbsp fine salt

For the topping:
3 tbsp melted butter-Unsalted
1/2 tsp kosher salt
1/8-1/4 tsp garlic powder
pinch of dried oregano

1. Place 1/4 cup warm water in the bowl of a mixer, sprinkle in the yeast and ste aside until foamy. About 5 min. Add the four, butter, sugar, fine salt, and 1 1/4 cups plus 2 tbsp warm water. Mix with paddle attachment until a slightly sticky batter forms. 5 min.

2. Knead the dough by hand on a floured surface until very smooth and soft, about 3 min. Roll into a 2 foot long log, cut into 16 1 1/2 in long pieces. Knead each peace slightly and shape into a 7 in ong bread stick. Arrange 2 inches apart on a parchment lined baking sheet. Cover with a cloth, let rise until almost doubled (45 min).

3. Preheat oven to 400, and brush the bread sticks with 1/2 the melted butter then sprinkle with 1/4 tsp kosher salt. Bake until lightly golden (about 15 min), meanwhile mix the remaining salt with the garlic powder, and oregano. When you take the bread sticks out of the oven brush with remaining melted butter and "seasoned salt".

Olive Garden Alfredo Sauce

Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Pizza Plus Bread Sticks

This isn't a exact recipe, just kind of guidelines, improvising works good though :)

Ingredients:
Dough, mozzarella cheese, butter mixture (butter, parsely and garlic salt)
For the butter mixture I did 1/2 stick of butter, 1/4 tsp garlic salt and just sprinkled in parsley.

You flatten out the dough, spread the butter mix and cheese on the bottom half, fold, cut and twist 2 times.
Put on pan.

Cooked at 350 for 25 min

Rocky Road Popcorn

12 oz chocolate flavored can coating, chopped
2 TBS peanut butter
7 cups plain popcorn
2 cups peanuts
1 cup rice crispy cereal
1 cup tiny marshmallows

Directions:
1. Line a large baking sheet with foil and spray. Set aside

2. In a large sauce pan, melt the candy coating and peanut butter over low heat until smooth. Stir frequently.

3. In a very large mixing bowl, stir together popcorn, peanuts, cereal, and marshmallows. Pour the warm melted chocolate mixture over popcorn mixture, tossing to coat.

4. Spread mixture onto the prepared baking sheet and cool at room temperature for 20 min.

5. Break apart and serve.

Easy Pumpkin Chocolate Chip Cookies

• 1/2 cup pumpkin
• 1 cup Spice cake mix
• 1/3 cup chocolate chips

Preheat oven to 400 degrees. In a medium mixing bowl, stir together pumpkin and cake mix until smooth. Stir in chocolate chips. Drop by rounded Tablespoons onto an ungreased cookie sheet. Bake 10 minutes or until firm and no longer gooey. Makes about 12 cookies.

*If you make your cookies very big, they will take too long to bake. If you are not in a hurry, bigger cookies are okay.

Home Made Pumpking Chocolate Chip Cookies

• 1 (14 oz) can pumpkin
• 2 eggs
• 1 cup oil
• 2 cups sugar
• 2 tsp milk
• 2 tsp vanilla
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp cinnamon
• 4 cups flour
• 4 tsp baking powder
• 1 (12 oz) bag of chocolate chips

Directions:
1. Mix all ingredients except flour and baking powder.

2. Mix flour and baking powder then mix them to the rest.

4. Put in chocolate chips after all ingredients are mixed together.

5. Bake at 375 for 10 mins

*They bake the same size as you put them on cookie sheet

Pizza Sauce

1 can Tomato sauce (about 8 oz)
1/4 tsp sugar
1/4 tsp garlic powder
1/2 tsp seasoning salt
1 tsp Italian seasoning

Mix

Easiest Pizza crust ever

• 1 cup hot water
• 1 cup flour
• 1 tsp yeast (add dry with 1 cup flour)

Directions:

1. Mix together and then add about 3/4 cup flour gradually until the dough is not sticky anymore.

2. Knead dough as it starts to become less sticky, place in pan.

*Makes one pizza

5 Ingredient Pizza Dough

• 2 1/4 Cup all purpose flour
• 1 envelope active dry yeast (2 1/4 tsp)
  
• 2 TBS olive oil
• 1/4 tsp sugar
• 1 tsp salt

Directions:
1. Combine: Pour 1 cup of warm water into a small bowl, and sprinkle in yeast and sugar; stir with a fork. Set aside. In a large bowl, mix flour and salt. Add yeast mixture and olive oil.

2. Quish: Mix the dough until it comes together. You can use a wooden spoon, but it's easier to use your hands. Have extra flour nearby; if the dough feels soft and wet, like oatmeal, add a small handful a bit at a time.

3. Knead: Spread flour onto the counter, and dump out the dough. With the heel of your hand, push the dough down and away from you, then pull it back onto itself. Repeat until dough is smooth and doesn't stick to your fingers.

4. Punch: Rub a clean bowl with olive oil. Put dough in the bowl, and cover securely with plastic wrap. Let sit in a warm spot, such as near the stove. It should double in size in about 1 hour. Gently punch dough once to get the air out.

Play dough

Recipe 1

3 cups flour

1.5 cups salt

6 tsp. cream of tarter

3 tbsp. oil

3 cups water

Pour all ingredients into a large pot. Stir constantly over medium heat until a dough ball forms by pulling away from the sides. Knead dough until the texture matches play dough (1-2 minutes). Store in plastic container. Should last for at least 3 months.

Recipe 2

1 cup baking soda

1/2 cup corn starch

3/4 cup water

Have your child mix the baking soda and corn starch in a pot. Use hands to make sure all the lumps are broken up. Add water. The adult should put the pan on the stove over medium heat and stir constantly. As soon as the mixture gathers together, remove from the heat. When it cools, have your child knead it into a smooth dough. Don't over cook this dough or it will crumble.

Recipe 3

1/4 cup salt

1 cup flour

1/4 cup water

Have your child mix the flour and salt in a bowl then add water. Knead and squeeze the dough to make a clay consistency. You may need to add more water. Note: This dough doesn't last as long as the cooked recipes.

Ideas Divide into sections, then knead in food coloring (liquid or paste). Kids love making the white play dough change colors. Use unsweetened Kool-Aid for color and scent. Add glitter for sparkly play dough.