Honey Granola

So, many are "health conscious" at the beginning of the year always!  Thought I'd post my granola recipe that isn't too terrible.  Better choice than a donut! :)

This is all the ingredients mixed raw BEFORE the honey butter mixture.

 Honey butter mixture blending.

This is when the granola is coated with the Honey Butter mixture BEFORE it is baked. 

Completely baked and cooling.  You can see the color difference.

1 - 18 oz container old fashioned oats (6 c)
8 oz sliced almonds
1 c brown sugar (I prefer DARK brown sugar)
1 t cinnamon
1/2 t salt
1 1/2 sticks butter
1/2 c honey

In a large bowl, toss together all ingredients except butter and honey.  In a small saucepan over medium heat, melt the butter. When the butter is completely melted, stir in honey. Stir continuouslly until the butter and honey blend together and are no longer separated.  Pour over oat mixture and toss until everything is well coated. Spread granola onto a parchment lined baking pan. Bake at 350 for 30 minutes. Stir right in the middle at 15 minutes.  Watch it closely as at the end it darkens quickly! The sugar will begin to caramelize. Cool completely on pan. Transfer to an airtight container or Ziploc bags.

My FAVORITE way to eat granola is over sliced fresh bananas and vanilla yogurt!  Mmm, mmm!

Cupcakes - FOR SALE

Hey, just wanted to let you guys know, I am going to start making cupcakes on a "made to order" basis for those of you that are interested.  I will post different flavors and kinds you can order as I bake them and have pictures. Right now I have 3 different kinds, but if you have a birthday coming up, consider ordering homemade cupcakes!  I promise you they are 1000 times better than store bought!  Prices are as follows:

FIRST dozen cupcakes - $15
EACH ADDITIONAL dozen cupcakes - $12
18 cupcakes - $21 (about equivalent to one sheetcake at Fry's/Bashas/Walmart)

1/2 dozen cupcakes - $9

If you have a "theme" you are doing I'm happy to discuss other ideas than what is shown.

RAINBOW CUPCAKES

CANDY CORN CUPCAKES

These will have a different yellow on bottom next time.

 SALTED CARAMEL CUPCAKES

Pumpkin Whoopie Pies

Cookies:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
3/4 cup shortening

For the cookies:  Combine oil and brown sugar.  Mix in the pumpkin and the eggs, mix it well.  Add flour, salt baking powder, baking soda, vanilla, cinnamon, ginger and cloves.  Mix well.  On a lightly greased or parchment paper lined cookie sheet, drop by heaping teaspoons or the smallest Pampered Chef cookie scoop (pictured above is the medium scoop).  Bake at 350 for 10-12 minutes.  Let cookies cool then ake sandwiches from two cookies filled with the filling!

For the Whoopie Pie Filling:  Beat egg white and mix with the milk, vanilla and 1 cup of powdered sugar.  Mix well then beat in the shortening and the remaining cup of powdered sugar.  Beat until light and fluffy.

Pumpkin Roll

Well, I suppose if Starbucks has officially started offering their Pumpkin Spice Latte that it's time for me to post my first "fallish" recipe! :)  Lots more to come, this is only the beginning. 

Pumpkin Roll

This is what it looks like on the end!

Ready to serve! :)  Isn't that pretty!

Cake Roll:

3/4 c flour

1/2 t baking powder

1/2 t baking soda

1 t pumpkin pie spice

1/4 t salt

3 eggs

1 c sugar

2/3 c Libby's 100% Pure Pumpkin (one can will make 3 cake rolls)

Filling:

12 oz cream cheese, softened (1 1/2 pkgs)

3/4 c powdered sugar

3 T butter, softened

1 t vanilla

For the cake: Preheat oven to 375. Line a jelly roll pan with foil. Grease corners to prevent sticking. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13-15 minutes or until top of cake springs back when touched. While cake is still hot, just out of oven, lift it from the pan by the corners of the foil and flip it over onto a cheesecloth-type towel (NOT terrycloth), sprinkled with powdered sugar. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack till no more warmth is felt.

For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth.

Carefully unroll the cooled pumpkin roll and spread filling evenly over cake. Roll it up again peeling away the towel. Wrap the roll first in plastic wrap making sure everything is completely sealed. Wrap again in a layer of foil and store in the freezer. When ready to serve, slice the cake into 1 inch pieces or whatever thickness you desire, and allow to thaw for about 20 minutes before serving.

 

This recipe makes ONE pumpkin roll.

Pickles

So, I'm a HUGE fan of dill pickles!  Anybody with me!? :)  LOVE pickles.  I've since found out that Ezra is a HUGE fan as well! :)  He and I could both eat pickles until we're sick!  So, this was a HUGE discovery for me.  Saves much on the pocket book! :)  Pickles aren't cheap.

Cucumbers (not all of them) picked fresh from our garden!

Peeled!

Sliced!  The thinner the better.

Put in the jars!  You can see I didn't pack them in enough!

Prepared dill pickle packet in now.

9-11 lbs fresh cucumbers

1 packet dill pickle seasoning mix

3 1/3 c vinegar

7 1/3 c water
6-8 canning jars

Peel and slice cucumbers.  Fill the canning jars and pack them in from top to bottom.  Prepare the dill pickle mix according to the directions.  Pour over the top of the pickles until jar is full, leaving 1" space at the top.  Put lids on tight.  Careful not to burn self as jar is VERY HOT at this point.  Let them set, and throughout the next sevearl hours, you will hear the most thrilling sound!  The lids will *pop* one by one! :)  LOVE THAT SOUND!  These can be stored in room temperature until you use them.  Once they are opened they MUST be refrigerated.

Chocolate Reeses' Milkshake

Several years ago when my sister lived in DesMoines for the first stretch, I went to visit her.  I'll never forget going to the DRAKE DINER in DesMoines with her one LATE evening and devouring the most delicious, most unbelieveable Chocolate Peanut Butter milkshake you've ever tasted.  I a few years back remembered how good that was and decided I'd try figuring out the mixture amounts to make my very own CHOCOLATE REESES' MILKSHAKE, so here it is! :)

1/4 c half & half

4 T Hershey's Chocolate Syrup

4 T peanut butter, creamy

2 c vanilla ice cream

Blend until smooth in blender.  Top with whipped cream!

Frozen Fruit Cups

One of my favorite parts of summer is when my mom used to make these fruit cups and store in our deep freeze!  They are the YUMMIEST and incredibly refreshing little afternoon treat! 

2 c water
1 c sugar
2 c pinapple juice
1 - 16 oz frozen lemonade concentrate, thawed
1 - 16 oz frozen orange juice concentrate, thawed
20 ounces frozen strawberries
6-8 fresh bananas
32 - 4 oz disposable cups
32 - 4 oz disposable lids

Boil water and sugar together until sugar is dissolved.  Pour into a large bowl.  Add orange and lemonade concentrates.  Also add pineapple juice.  Crush the frozen strawberries or blend just until mashed.  Add into liquid mix.  Place containers on counter and cut 3 or so slices of bananas into EACH cup.  Top with liquid mixture.  Press on lids tightly.  Freeze COMPLETELY in a deep freeze or regular fridge freezer.  Let set on counter about 15 minutes before eating. 

Applesauce

Won't ever buy another jar of store bought applesauce. I don't think you will either once you see how easy it is to make applesauce.

This is how I start my applesauce!  Big case of apples! :)

This picture got turned, sorry.  These are the apples peeled, sliced and cored. I have a handy dandy apple peeler corer from Pampered Chef if you're wondering! :)

Here are the apples cooked down!  They cook down A LOT!

Put them in your blender (see all the juice?).

Pureed.

Add sugar and cinnamon.  (I've also substituted Stevia for sugar.)

Stir.  See how different the color!?

Store in quart size bags!  Can freeze!!

14 or so good size apples (should fill a large pan)
1/4 c sugar
2 t cinnamon

Peel, slice and core apples. Put in a regular large pan on the stove and let cook down (adding NO WATER, as they apples provide their own juices when cooking down) to a soft state. They will break apart when they are ready. Usually about 30 minutes on a low-medium heat. Once they have been cooked down, throw them in a blender until they are all completely pureed. Mix in the sugar and cinnamon. Eat fresh or it will freeze VERY WELL! I usually buy a huge case of apples when they are in season and do about 10 quarts of applesauce and freeze it. However, it doesn't last very long over here.

Note, you can use any type of apple you have/want, but our absolute favorite variety are Honeycrisp. You can make applesauce with as few of apples as you have also, just need to cut the ingredients. This is just a basic vague synopsis of how I do applesauce, but it really is a forgiving recipe.

Scotcharoo Bars

1 c light corn syrup
1 c white sugar
1 1/2 c peanut butter
6 c crisp rice cereal
1/2 c butterscotch chips
1/2 c semisweet chocolate chips

Butter a 9x9 baking pan generously with butter.  Set aside.  Mix together corn syrup, sugar and peanut butter.  Cook over medium heat, stirring until peanut butter melts.  If you let it cook too long your bars will be crunchier, so don't overcook.  Just until sugar is dissolved and peanut butter is melted.  Remove from heat, and stir in rice krispies.  Transfer mixture into the buttered pan and pat it down.  In a small bowl, microwave the butterscotch and chocolate chips until melted.  I start out doing 30 seconds at a time until they are completely melted otherwise they may burn.  Spread over the top and let the bars cool.  Cut into squares.  I prefer my bars chilled, but not easy to cut, just warning you! :)  Let them sit out of the fridge about 5 minutes or so before trying to cut and it's much simpler!

Note:  This can also be done in a 9x13 pan.  You will have a thinner bar and I usually do 3/4 c each kind of chip as 1/2 c each is not enough for that large of area.  Everything else stays the same.

Caramel Corn

5 quarts popped corn
1/2 c corn syrup
2 c brown sugar
2 sticks butter
pinch of cream of tartar
1 t butter flavoring
1 t baking soda

Pop the popcorn.  Best if not microwave, but microwave will work.  In a medium saucepan, bring corn syrup, brown sugar, butter and cream of tartar to a boil.  Boil for 5 minutes.  Remove then from heat and add the butter flavoring and baking soda.  MOVE QUICKLY as the caramel will harden quickly.  Pour over popped popcorn and stir so everything is well coated.  CAUTION: This caramel is extremely hot.  It will burn you instantly if in contact with your skin (I learn from experience.)  Divide the coated popcorn over two jelly roll pans that are lined with parchment paper, and spread evenly across the whole pan.  Bake at 225 for 1 hour stirring every 15 minutes.  Take out after it's baked and let cool for about 20-30 minutes.  Break apart and eat immediately and store the remainder in Ziploc bags. 

Funnel Cakes

3 eggs
2 c milk
1/4 c white sugar
3 2/3 c flour
1/2 t salt
2 t baking powder
powdered sugar, optional
cinnamon sugar, optional

In a bowl, mix all the ingredients together until smooth.  Try and get as many lumps out as you can.  I use a whisk on mine.  May not use all of the flour, but batter needs to be thin enough to run through a funnel.  In a small skillet, heat oil to 375 degrees.  Putting your finger at the bottom of the funnel, fill with a generous 1/2 c of batter.  Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion.  We usually then diagonally criss cross it over the top to seal it together.  Fry until golden brown.  Use tongs and turn the cake over carefully.  Fry the second side one minute.  Drain on paper towels.  Sprinkle with desired amount of sifted powdered sugar or cinnamon sugar!

Blonde Brownies

2/3 c butter, softened
2 c brown sugar
2 T water
2 eggs
2 t vanilla
2 c flour
1/4 t salt
1 t baking powder
1 c chocolate chips

Cream butter, brown sugar and water until well creamed. Add eggs and vanilla and stir until blended. Add to that then the flour, salt and baking powder until blended. Spread evenly in the bottom of a 9x13 greased pan. Top with the chocolate chips. Bake at 325 for 25 minutes.

Chocolate Chip Cookies

I painted a pottery cookie jar just last weekend at a "paint your own pottery" place in town! HAD A BLAST! These are the memories I want my kids to have! Only hope they don't fight over it when they are older as to who gets the cookie jar from growing up to use with their own kids! :) So that's why there are extra pictures! :)

HAD to make cookies to put in there! :)

WHO stole the cookie from the cookie jar!?!?

Was it Laine!? Ezra? Chavalah!?

1 c butter
1 c shortening
1 1/2 c brown sugar
1 c white sugar
2 eggs
2 t. vanilla
1 t. soda
1 t. salt
3 c chocolate chips
3 c flour
1 sm box instant vanilla pudding

Combine flour, vanilla pudding dry mix, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips. Scoop onto cookie sheet lined with parchment paper and bake on ungreased cookie sheet at 350 degrees for 15-20 minutes.

FREEZER: Monster Cookies

This is how I freeze them! Directions on the label!

So, many have requested this recipe be posted.

6 eggs
2 1/2 c brown sugar
2 c white sugar
1 c butter flavored Crisco (key ingredient)
6 t water
2 1/4 c peanut butter
9 c quick oats
4 t baking soda
1 T corn syrup
2 T vanilla
6 oz chocolate chips
8 oz M&M's

Cream eggs, sugars, butter Crisco & peanut butter. Stir in oats, soda, corn syrup & vanilla. Part of this may have to be done by hand. Once everything is well mixed, dump in the chocolate chips and M&M's and stir again until all mixed in. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 9-13 minutes until they are golden on top.

FREEZER METHOD: If I'm freezing these (which 9 times out of 10 I am), I freeze the DOUGH, not the baked COOKIE. They are fresher this way. So after mixing all the dough up, I just do the cookie scoops onto a cookie sheet, then cover them and put them in my freezer overnight. The following morning, you can break them apart and put them in a regular Ziploc bag and only bake as many as you want! Unthaw however many you want to bake and bake as directed above. If you want to bake them straight from the freezer you can, but this will take a few more minutes of baking, so be sure to watch them.

I use the Pampered Chef Jumbo Cookie Scoop to get the cookies the size you see pictured.

Kettle Corn

OH MY! SO excited. Have ALWAYS loved Kettle Corn, never thought to myself you could actually make it at home! :) Totally stole the idea from a dear friend (practically family now) of mine who said she tried it tonight and I am now posting what I tried! Literally, I saw her post about 1 1/2 hrs ago and have already tried and sampled and succeeded at making Kettle Corn! Um.....kinda wish now I wouldn't have discovered it because it's so good I hope it doesn't hurt me in the temptation department too much! :)

1/4 c vegetable oil
1/4 c white sugar
1/2 c popcorn kernels

Heat the vegetable oil in a large pot over medium heat with three kernels to test when the oil is hot enough. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. I did 3 seconds on the stove, 3 seconds shaking the corn, in a repetitive cycle. If not, IT WILL BURN. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.