No Bake Cookies

The easiest cookies on the planet. They are so tasty and delicious. My family requests them sometimes once a week. Needless to say we go through peanut butter and oatmeal often.

Here the butter, sugar, milk, and cocoa powder is being mixed together.

You want to bring it to a boil and then boil for 1 minute. Remove from heat

Add in the peanut butter and stir till it is melted in. My Husband likes it when there are chunks of peanut butter in it. He says its like a treat when he gets them.

Add the oatmeal

Stir it in till all the oatmeal is coated in the chocolate mixture.

Place them on wax paper and let cool. They can be enjoyed before they are cool but can be a little messy.

I like to have all my ingredients measured out so I can quickly add them. I have had many a failed batch because the mix boiled too long or too much or not enough oatmeal was added. It is easy though to half the recipe just in case you don't want that many cookies. (but who wouldn't want that much goodness lol)

No bake cookies.
2 cups sugar
3 Tablespoons cocoa
1/2 cup milk
1/2 cup butter
1 tsp vanilla
1/2 cup peanut butter (you can use crunchy if you like)
pinch of salt
3 cups quick oatmeal

Add sugar cocoa milk and butter to a pan, Boil for 1 minute and take off heat.
add vanilla and peanut butter and salt stir till pb is melted.
Add oatmeal stir till all coated well with chocolate mixture.
Drop by spoonfuls on wax or parchment paper let completely cool

Makes about 30-32 two tablespoon cookies. I use the pampered chef medium scoop makes the job quick and easy.

Cinnamon Glazed Almonds

2 egg Whites -room Temp
1/8 tsp salt
1 cup sugar
3 cups whole natural almonds
4 tsp cinnamon
1/3 cup butter, melted



Preheat oven to 325* Beat egg whites with salt until frothy. Gradually stir in sugar beating into stiff peaks. Gently fold in almonds, cinnamon and butter. Pour mix into a 15 1/2 x 10 1/2 jellyroll pan. Bake for 40 minutes tossing every 10 minutes until almonds are crisp. Serve warm or at room temperature

French Bread.

French Bread


This is a family recipe that is easy and delicious


I usually make this and serve it when we have lasagna, or spaghetti or any thing like that.


I put all the ingredients in a bread maker and let the machine do the work. let it rise punch it down, shape it and let it rise again. I have a small oven (well small is an understatement.) and so i have to use small pans, and so i end up with 2 loves which works out for us because we are a small family. so one today then one tomorrow. or if we want to overindulge then 2 today and none tomorrow. or if we are feeling generous one today and one for the neighbor. they of coarse love it too.



I decide that seeing how we have a family cookbook that i should start using it. I hate a special trip to the store and have to spend $1.50 on something that i already have all the ingredients for. One day I would love to have the book hard bound for everyone but that is 12 copies. someday maybe...

on the the show.



French Bread.
2 1/2 cups warm water
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons oil
6 cups flour.



In a large bowl (or a bread machine in my case) put the WARM water and yeast in. let sit for 5 minutes this helps the activate the yeast and gets a better rise out if it. add rest of ingredients in order listed. Mix together (I use the dough cycle on my machine) After it has doubled in size punch it down. Pull it out and split it into 2 balls, shape it into french bread loaf on a greased cookie sheet. Cover and let double in size again. Slit 4 or so times across the loaves
Bake at 400 for 25 minutes.

Strawberry Butter & Buttrmilk caramel syrup

Strawberry Butter

1/2 cup butter softened

1/3 cup powdered sugar

1 tablespoon strawberry preserves

Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.

So doesnt that sound tasty. I got it from One good thing who got it from land o lakes

she also had this recipe for

Buttermilk Caramel Syrup


3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla


Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.


Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making canPlanters Peanuts, Spanish Redskin made with Sea Salt, 12.5-Ounce Packages (Pack of 12)dy here and candy-making requires constant vigilance.


When it’s done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.

Homemade Decorative Sprinkles

This is a recipe that I got from one good thing
how cool I just had to share it with you. when I make em I will post photos

Homemade Decorative Sprinkles

Ingredients

4 ounces (about 2 cups) confectioner's sugar
1 teaspoon Just Egg Whites
1 tablespoon warm water, plus extra as needed
1/4 teaspoon vanilla, almond, or lemon flavoring
Pinch salt
Tools
Parchment or wax paper
Food coloring paste (optional)
Toothpicks
Pastry bag
Pastry tip with very small round hole, such as Wilton No. 2

Instructions

1. Lay a piece of wax paper out on a clean surface. Gather your ingredients. Decide how you want to flavor your sprinkles. You can leave them unflavored, or use vanilla or another flavoring. I used Fiori di Sicilia from King Arthur Flour, which gave my sprinkles a distinct taste of Creamsicles.
2. Sift the confectioner's sugar into a medium-sized bowl. It's very important to sift the sugar in this case, because even the tiniest lump will clog your pastry tip later. So sift the sugar through a sieve or a sifter.
3. About Just Egg Whites, or powdered egg whites: This is a substitute for raw egg. You could also use about half of a raw egg white, but I find this stuff useful for royal icing and other recipes that call for raw egg white.
4. Whisk 1 teaspoon of the powdered egg whites together with 1 tablespoon of warm water. Whisk until smooth and foamy. Whisk in the flavoring and a pinch of salt.
5. Mix the egg white liquid into the powdered sugar and stir to combine. The mixture will probably look clumpy and thick, as pictured.
6. Add additional water in 1/2 teaspoon increments until the mixture is smooth and liquid, yet still thick.
7. I am not giving a specific amount of water here, because it depends on the powdered sugar and even the humidity of the day. But you want a smooth, thick, pipe-able frosting like the one pictured above.
8. Choose your food coloring, if using. It's best to use the paste or gel type of food coloring, as opposed to liquid. The colors are more vibrant, and they don't significantly change the texture of your icing the way extra liquid will.
9. Using the tip of a toothpick place a dot of food coloring in your icing mix.
10. Stir thoroughly until the color is completely distributed.
11. Set up your pastry bag with your #2 (or similar) tip.
12. Fill the bag and press any air pockets out of the icing.
13. Pipe out a long, thin line of icing on the parchment or wax paper. It's best to keep the line as straight as you can, but it doesn't need to be perfectly straight. (See how wavy mine is!)
14. Repeat until all the icing is used up. Important: Let the icing strips dry for a full 24 hours, or at least overnight. In winter, like now, I let mine dry for about 20 hours, and they were fine.
15. When they are completely dry, line them up evenly against the edge of a flat knife, like a cleaver or santoku.
16. Chop into small pieces, or longer ones for jimmies. Store in an airtight container until using.

Red Beans and Rice

So this is a family favorite. It is easy and fairly cheep

1 Smoked kielbasa sausage cut into slices. (I also like to cut the slices in half for smaller bites)
1 celery stalk chopped
1/2 bell pepper chopped
1/2 onion chopped
1 1/2 cans red kidney beans (we use light)
dash of red pepper flakes
rice (cook to your preference)

Saute onion celery bell pepper and red pepper flakes in some oil till onion is soft. Add in sausage and beans and cook till beans are soft and tender. (about 6 - 10 minutes)
serve over rice

the "ragen cajun" at aarons work gave us this recipe.

Here is a great recipe that I made last night. My husband went crazy for them. (note the image is from the internet) You can also mix this in a bread machine if you wish.

Pumpkin Cinnamon Rolls with Caramel frosting

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Ingredients:

• 2 T. yeast
• 1/2c. warm water
• 1/2 c. canned pumpkin
• 2/3 c. sugar
• ½ t. salt
• 1 egg, beaten
• ¼ c. melted, butter
• 1/4 t. ground cloves
• 1 t. cinnamon
• 4-5 c. bread flour
• for the filling
  
• ½ c. brown sugar, packed
• 2 T. cinnamon
• 2 T. melted butter

Method:

Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

• ¼ c. butter
• ½ c. brown sugar, packed
• 2 T. milk
• ¼ t. vanilla
• Pinch of salt
• ½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.