Roasted Maple Bacon Sweet potatoes and Brussel Sprouts

Ingredients:

1 very large (or 2 small) Sweet potatoes peeled and cut into bite sized cubes

1 pound of Brussel Sprouts with the bottom cut off and cut in half

drizzle of olive oil. 

Salt and pepper to taste

1/2 pound bacon cooked and chopped

1/3 cup raw pumpkin seeds

1/2 cup dried cranberries

Glaze:

2 TBS butter

1 TBS reserved bacon grease

1/2 cup maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Place chopped sweet potatoes and brussel sprouts in a zip-lock bag and drizzle with enough olive oil to barely coat veggies. Shake the bag and lay out on a lined cookie sheet. Salt and pepper to taste. 

Bake in oven at 500 degrees for 10-15 minutes until slightly charred and fork tender. 

Don't be afraid of the black crispy leaves that fall off the sprouts. They add an amazing deep flavor to your dish. My kids fight over those pieces. 

While your veggies are roasting cook your slices of bacon until crispy. Then chop into small bite sized pieces. Set aside. 

Use the same pan to make your glaze. Discard all but about a TBS of the bacon grease in your pan. Add the butter, syrup, cinnamon, nutmeg and salt. Cook on medium heat for a few minutes until thick and bubbly. Set aside. 

Place your seeds in a frying pan and toast them dry until slightly brown and puffed up. Set aside. 

Once your veggies are cooked put all your ingredients together in a dish just before serving. 

This dish was surprisingly good as a leftover the next day. The seeds lost some of their crispness and texture but the flavors were amazing. 

Traditional Apple Pie

Ingredients

• 1 recipe for a 9 inch double crust pie Try my Easy No-Fail Pie Crust Recipe
• 1/2 cup butter
• 3 tablespoons flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 6-8 Granny Smith apples peeled, cored, and sliced

Instructions

1. Place the bottom crust in your greased 9-inch pie pan. Set aside.
2. Place apples in a large mixing bowl. Set aside
3. Melt the butter in a medium saucepan. Stir in flour to form a paste.
4. Add water, white sugar, brown sugar, vanilla, cinnamon, and nutmeg, and bring to a boil. Remove from heat.
5. Reserve 2-3 tablespoons sugar mixture. Then toss remaining sugar mixture with apples. Toss or gently stir to fully coat apples.
6. Fill pie pan with sliced apples.
7. Cover with a lattice work crust. (You can also use a traditional one-piece crust top, BUT make sure you have large open slits cut for the next step to work properly)
8. With a pastry brush, brush the remaining sugar mixture evenly over the crust.
9. Bake in a 350° oven for about an hour, or until apple are soft and crust is golden. If you notice your crust is getting too brown, cover with foil and continue baking.
    
   Taken from thegraciouswife.com
   Tiffany 2018

Crock Pot Caramel Apple Cider

Ingredients

• 2 quarts Tree Top Apple Cider
• ½ cup packed Brown Sugar
• 2 tsp. Vanilla Extract
• 3 Cinnamon Sticks
• ½ cup Smucker’s Caramel Sundae Sauce

Instructions

1. Pour Apple Cider into 4 quart Crock Pot.
2. Add Brown Sugar and Vanilla, and stir well.
3. Tie up Cinnamon Sticks in small square of Cheesecloth, and add to Cider.
4. Cover Crock Pot and cook on LOW for 3 hours.
5. After 3 hours, remove Cinnamon Sticks and discard, then add Caramel Sauce to Cider. Stir well, and cook for 30 more minutes.

Stir again just prior to serving. ENJOY

Taken from thefrugalgirls.com

Tiffany 2018

Mummy Pumpkin Cookies

 

Ingredients

For the Crust :

• 1 cup (2 sticks) unsalted butter cut into cubes-chilled
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 Tablespoons ice water

(or you can use 1 package Refrigerated Pie Crust (2 crusts))

For filling and topping:

• 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
• 2 oz cream cheese -slightly softened
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 egg white-lightly beaten
• 1/2 tablespoon water
• 2 tablespoon sugar
• 1 teaspoon cinnamon

---

Instructions

1. To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the time and pulse several times( if it doesn’t come together in clumps add remaining water). If you don’t have a food processor you can make the dough using two fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
2. To make the pumpkin pie filling in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
3. Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.

To assemble the mummies:

1. Roll out first disk of the dough onto a floured surface to about 13 x 11-inch rectangle . If the edges start to crack a little when rolling, seal them and continue rolling. Trim edges to get straight edges, then cut into rectangles( I made nine 4×3 rectangles, but you can make them smaller or larger, what ever you prefer) Roll out second dough disc and cut into 1/2 inch stripes.
2. Arrange the rectangles, spaced apart on prepared baking sheet and spread heaping 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 Tbsp water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg whites and sprinkle with mixture of 2 Tbsp sugar and 1 tsp. cinnamon.
3. Bake until golden brown about 20 minutes.
4. Stick candy eyes onto cooled mummies.

Taken from omgchocolatedesserts.com

Tiffany 2018

Pumpkin Cranberry Bread

3 cups all purpose flour
1 Tbs plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 1/2 c. Sugar
1 can (15 oz) pumpkin purée
1 c. Vegetable oil
4 eggs
1/2 c orange juice or water
1 c. Sweetened, fresh or frozen cranberries

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans. Combine flour, baking soda, pumpkin pie spice and salt in large bowl. Combine sugar, pumpkin oil, eggs and juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake in oven for 60-65 min or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, remove to wire racks to cool completely.

Cheeseball

2 8oz cream cheese
2 c. Shredded cheese
1 Tbs shredded onion
2 tsp. worchestershire sauce
1 tsp. lemon juice

Chill and serve. To make the face get really thin slices of ham or prosciutto.

Philly Cheese Steak Soup

My family loves a good hot and gooey cheese-steak sandwich so when this sliced Sirloin Steak went on sale at Lowers I grabbed a bunch to freeze. I've seen it there several times. 

Since it's fall I tried to turn one of our favorite sandwiches into a soup. I was surprised how much my kids liked it. After all this soup has all the ingredients that they "don't like" Onions, Peppers and mushrooms. Maybe I just caught them on a day that they were really hungry. 

Philly Cheese Steak Soup:

1/4 cup butter (1/2 cube)

2 small or 1 large white or yellow onion chopped

1 EACH red bell pepper, orange bell pepper and yellow bell pepper chopped

1 container sliced white button mushrooms. 

1 tsp fresh minced garlic (not powder)

1/4 cup white flour

5 cups beef broth

10 ounces Cheese Whiz or Original Velveeta Cheese

1 pound thinly Sliced sirloin steak

1/2 teaspoon celery salt

1/2 tsp seasoning salt

Black Pepper to taste

Saute your onions, peppers, mushrooms and garlic in the butter until tender. 

Then add the flour and dust your veggies to create a roux to thicken the broth. 

Add your seasonings and your beef broth. You can use canned, bullion cubes or beef base. I love using this beef base paste instead of canned broth. It has a deeper and richer flavor but you can use whatever you have. I added 1 tsp beef base to each cup of water. 

Once your broth thickens and comes to a boil add the cheese and gently melt it on low. Right before you serve your soup add the steak. Take it off the heat so the steak doesn't get tough. 

Top the soup with croutons, garlic bread or a crusty sourdough. 

Tortilla Chips and Fruit Dip

Tortilla chips:
Butter soft tortillas and sprinkle with cinnamon and sugar! ai then cut them with a pizza cutter and bake @350 fir 10 mins.

Fruit:
Any kind you really want to try!  i use blueberries, strawberries, 1 apple peeled and a spoonful of frozen orange juice!  I don't mesaure I just throw whatever in but what I made today I fill a cereal bowl full of strawberries and blueberries cut up the apple and add the OJ! I just mix in y ninja!

April Jeppesson

Easy French Bread Loaf

This soft and fluffy French Bread Loaf  is so much better than store-bought and it is so easy to make. I love making it because it comes together so fast and it makes the house smell amazing.  I got this recipe from my mother. We serve french bread with any pasta, soup, or hearty dinner. 

This recipe makes 2 french loaves. 

Ingredients:

2 1/4 cups warm water

1 Tbs Instant yeast

2 Tbs sugar

1 Tbs salt

2 Tbs Olive Oil

1 egg

5 1/2 to 6 1/2 cups of flour 

Put all ingredients together in your mixing bowl. (If you are using instant yeast there is no need to start the yeast by letting it sit with the warm water and sugar.) 

Knead on medium speed for 5 minutes. If you do this by hand you will knead for 8 to 10 minutes. Your dough should be soft, stretchy, and slightly sticky but still manageable. You may need to add a bit more flour. 

 Let dough rise in a covered bowl for 45 minutes. Preferably in a warm draft free spot. My oven has a bread proof setting (100 degrees) I set my bowl in the oven covered by a towel. If you don't have a proof setting you can turn your oven on as low as you can then turn it off and set your bowl inside to proof.  

Line a cookie sheet with parchment paper or silicone. If you don't have parchment you can dust the cookie sheet with cornmeal to prevent the bread from sticking. 

Divide the dough in half and roll dough out to form a rectangle the length of the cookie sheet. 

Roll up the dough like you would a cinnamon roll. Pull the dough over the end corner to seal off the ends and pinch the dough together to form a long skinny loaf. 

Put the loaf seam side down and cut slits in the top of the bread with a sharp knife or razor. 

Let rise for 30-40 minutes in a warm spot until doubled in size. 

(I put it in the oven on the bread proof setting.) 

Preheat Oven to 375 degrees. And bake your loaves for 35-45 minutes depending on your oven. The loaves will look pale and a bit ashy but should sound hollow when you tap it. Put them on a cooling rack immediately to prevent the bottoms from sweating. 

To achieve the golden color you can brush with a very small amount of butter after baking or you can brush the dough with an egg wash before you bake it. I tend to use the butter method at the end because it is faster and easier but both will achieve the same color. 

These loaves freeze well. Once thawed you can crisp them up again in a 375 degree oven for a few minutes. They are also great for french toast if they get a bit stale. 

Pear Feta and Honey Tart

I love these tarts because they are so fast and easy to whip up but look fancy and pretty. I used a pear and feta cheese combination but you can play around with any fruit and cheese combination like: 

-cheddar and apple

-Apricot and Feta

-Raspberry and cream cheese

-Strawberry and ricotta

-Figs and blue cheese

-cranberry and brie

I seriously love fruit and cheese combinations. 

I use frozen puff pastry sheets from Pepperidge Farm. It comes with 2 sheets. I defrost the dough on the counter for at least 30 min. Lay them out flat and cut along the folds then again in half to make six rectangles from each sheet. Use one beaten egg to brush the edges of the pastry dough. puncture the middle of the pasty with a fork avoiding the edges so the center doesn't puff as much as the edges to keep your toppings inside the pastry. 

Then fill the centers with your fruit and cheese. You can add a dried herb to your fruit. I sprinkled a small amount of thyme.

Bake on a parchment lined cookie sheet at 400 degrees for 20-25 minutes or until the pastry is golden brown and your cheese is slightly browned. Transfer to a cooling rack. 

When cooled drizzle your pastry with honey then top with any kind of toasted nut to add crunch and texture. I added chopped pecans and bacon crumbles to these tarts, but you can use almonds or walnuts as well.

Applesauce Cookies

1 c. Sugar
1/2 c. Shortening
1 egg
1 c. Applesauce
2 1/4 c. Flour
1/2 tsp. salt
1/2 tsp. cloves, nutmeg, and cinnamon
1 tsp. soda
1 c. Chocolate chips

Bake on cookie sheet at 350* for 10 min

Frosting

1/2 c. Butter
1 c. Brown sugar
1/4 c. Milk
1 3/4-2 c. Powdered sugar
Melt butter add brown sugar boil over low heat. Add milk bring to boil again. Cool, add powdered sugar beat well.  Frost cookie.

Dump and Start Insta Pot Creamy Ziti

Instructions

1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
3. Add the red pasta sauce to the Instant Pot and give it a stir.
4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
5. Enjoy!

Recipe Notes

This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Tiffany 2018

Crunchy Parmesan Cauliflower Bites

Ingredients:

• 1/2 head of cauliflower, cut into bite sized florets
• 1 1/2 cups panko bread crumbs
• 3/4 cup finely ground Parmesan cheese
• 2 large eggs, whisked
• marinara sauce for dipping
• 1 tbsp fresh parsley, finely chopped (optional, for garnish)

Directions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Add panko and cheese to a large bowl and then mix together until thoroughly combined. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then roll in bread crumb mixture until fully coated and place on a baking sheet lined with parchment paper. You may need to press on the coating to help get it to stick to the cauliflower bites. Repeat until all cauliflower is coated.   
3. Bake for about 20-25 minutes until coating is a dark golden brown and crunchy. Sprinkle with parsley. Serve with marinara sauce. 

Tiffany 2018

Triple Fruit Salad with Poppy Seed Dressing

Ingredients

• 1 pineapple
• 2 pounds strawberries
• 4 kiwis
• 1 lemon
• 2 tablespoons sugar or honey
• 1 tablespoon poppy seeds

Instructions

1. Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
2. Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
3. Chill for at least 30 minutes before serving.

Tiffany 2018

Frozen Virgin Mojito

Porportions for one serving:

1/2 cup soda water or sprite

2 TBS simple syrup

2 TBS lime juice

5 leaves fresh mint

1/3 cup ice

Blend until slushy 

Garnish with lime and mint

Crab Rangoon Dip with Wanton chips

Crab Rangoon Dip With Wonton Chips

An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.

Ingredients

For The Dip

• 8 oz cream cheese softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 cup shredded Parmesan cheese
• 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
• 1 cup shredded mozzarella cheese divided
• 1 clove garlic minced
• ½ tsp freshly ground black pepper

For The Chips

• one pkg wonton wrappers
• cooking spray

Instructions

1. Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
2. Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.

Nuts About Berries Salad from Cafe Zuppa

Ingredients:

Fresh spinach
Fresh mixed berries
1/2 cup sliced almonds
2 TB sugar
2 TB brown sugar
1 tsp cinnamon
1 1/8 cup olive oil
1/3 cup red wine vinegar
1/2 cup sugar
3/4 tsp dry mustard
3/4 tsp salt
1 tsp poppyseed

Directions:
Wash your salad and berries and set aside.

Almonds:
In a small frying pan, combine your almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt to keep it from burning. Once the sugar has coated the nuts, sprinkle them with cinnamon and remove them from the heat. Place the nuts on foil to cool.

Dressing:
Combine all of the ingredients in a blender or mason jar and mix until combined. Store in the refrigerator until ready to serve. Shake just before serving. I think it is best to pour it into the bowl before adding the salad and mix it together before serving. 

For the salad, layer the spinach, berries, and nuts. 

From www.iheartnaptime.net

Broccoli and Cheese Sauce

Cook broccoli until it is tender. Set it aside.

Melt 2 tablespoons butter in a saucepan.
Stir in 2 tablespoons flour.
Cook over medium heat for one minute.
Gradually add 1 cup of milk while stirring constantly.
Boil gently for a minute.
Stir 1/2 cup grated cheese into the hot sauce.
Continue stirring until cheese is melted and sauce is smooth.

Pour cheese sauce over broccoli.
Salt and pepper to taste.

Raspberry Cake

RASPBERRY CAKE

(from Jenn Stewart)

Cake:

1 pkg.white cake mix

6 oz. Raspberry Jell-O

12 oz. frozen raspberries (set 1-2 oz aside for the frosting)

3/4 cup canola oil

4 eggs

4 T. flour

3/4 cup water

Mix all together until well blended.  Pour into greased sheet pan.  Bake 350 for 30-35 minutes or until toothpick comes out clean.  

Frosting:

8 oz. cream cheese, softened

1/4 cup butter, softened

1-2 oz frozen raspberries (that you set aside from the cake)

Mix the above ingredients and then add powder sugar until desired consistency is reached.  

Ann

Party delight

1 1/4 cup flour
1/2 cup butter
2 Tbs sugar
1/2 cup finely chopped walnuts/pecans

Mix above ingredients and press in 9x13 pan. Bake 350* for 15 min. Cool.

8 oz cream cheese
1 cup powder sugar
1 cup cool whip

Combine above ingredients. Spread over cooled crust.

2 packages instant pudding or 1 large package with 2 1/2 cups milk. Pour over cheese mixture then cover with remaining whipped topping. Chill and serve.

Serrano Pepper Jelly

Serrano Pepper Jelly
Yield 7- 8oz jars or 14- 4oz jars

1 cup chopped red bell pepper
1/2 cup chopped green serrano peppers
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin  (original recipe calls for Certo brand)


1-Sterilize jars, lids and rings.  Heat water in large pot or water canner.
2-Remove stems, veins and most of the seeds of the bell and serrano peppers.  Mince in a food processor.
3-In a 5 quart pot over high heat, combine bell peppers, serranos, sugar and vinegar.  Bring to a rolling boil and boil for 3 minutes.  Remove from heat and cool for 5 minutes.  Skim off any foam.
4-Stirring constantly, add the pectin and let the mixture cool 3 more minutes.
5-Pour into hot, sterilized jars and top with lids.  Secure lids with bands and put back in hot water and boil for 5 minutes.  Remove from water and allow jars to cool slowly, creating a vacuum seal.
Tip: let cool, gently remove the ring and dry the lid and rings so that they don't get rusty. place rings back on but don't screw them too tight. Sometimes it has taken 2 weeks for this jelly to set so be patient.

Tomatillo Salsa Verde

Tomatillo Salsa Verde
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chili pepper, minced
2 Tablespoons chopped cilantro
1 Tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water*

Bring all ingredients to a boil in a saucepan.  Reduce heat to medium-low and simmer until the tomatillos are soft. (10-15 minutes)  Puree in a blender until desired consistency.
*I use about 1 cup of water, sometimes even less.  I am trying to get it a little thicker.

Creamy Dill Salmon

Creamy Dill Salmon

(from the book "Against All Grain- Meals Made Simple"

Fish:

6 (6 oz) salmon fillets, skin on

1 T. melted butter or olive oil

sea salt and black pepper

Sauce:

2 T.  butter or olive oil

5 cloves garlic, crushed into a paste

1/2 cup chicken stock

3 T.  full-fat coconut milk

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 cup chopped fresh dill (I used dry, and maybe a tablespoon)

1/2 tsp. sea salt

1/4 tsp. black pepper

Rub the salmon fillets with the tablespoon of melted butter, then season on both sides with salt and pepper.  Place the fillets skin side down in a baking sheet.  Bake salmon in a 400 degree oven for 6-7 minutes, until the fillets flake slightly in the center.

Make the sauce: Melt 1 T. butter in a saucepan over medium-high heat.  Saute the garlic until fragrant and lightly browned, about a minute.  Pour in the chicken stock and bring to a boil.  Simmer for 5 minutes until reduced by half.  Whisk the remaining 1 T. butter, coconut milk, mustard, lemon juice, dill, salt, and pepper into the sauce and simmer on low until the fish is ready.  Remove the skin from the salmon and serve hot with the sauce spooned over the top.

Ann White

Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up. 

homemade gumdrops

INGREDIENTS:

1 1/2 cups Applesauce

2 1/4 cup Sugar

2 boxes (3 oz) Lime Jello

2 envelopes Unflavored Gelatin {like Knox}

DIRECTIONS:

Grease 13×9 pan.

Combine all ingredients in a pan.

e

Bring to a boil over medium heat, stirring constantly.
Boil for a minute.
Pour into prepared pan and refrigerate until set. (make sure your refrigerator shelf is level!)
Dust cutting board with sugar.
Use a spatula to loosen sides and turn out onto cutting board.
Dust top of Jello with sugar.

Save

Use shamrock shaped cookie cutter to cut out gum drops.
Roll edges in extra sugar and set onto wax paper for 1 hour to dry out slightly.
Store in an airtight container.

To see detailed pictures of the recipe please visit the original recipe at aworthyread.com.

Pizza Quinoa

Pizza Quinoa

(adapted from "Master the electric pressure cooker")

2 cups uncooked quinoa (rinse if it's not pre-rinsed)

2 cups pizza sauce

2 cups chicken broth

1 tsp. salt

Pizza toppings: pepperoni, canadian bacon, olives, green peppers, etc.

shredded cheese

Put the quinoa, pizza sauce, chicken broth, and salt in a saucepan.  follow the quinoa directions and cook on the stove.  When it's done, mix in any pizza toppings, and top with cheese.  You could also add toppings to individual servings.

Ann

Winger's asphalt pie copycat

1 regular package of Oreos

1/4 cup melted butter

1 pint of mint chocolate chip ice cream

salted caramel topping

Whipped cream

Use a Ziploc bag to crush 20 Oreos. Drizzle  melted butter in the ziplock bag until combined with crushed Oreos. Pour contents into a pie dish and pack down on the bottom only and not up the sides. Let ice cream soften enough so that it's easy to work with. Spoon on top of crust and spread it evenly.

Immediately cover and put pie into the freezer for a minimum of 3 hours before serving. Preferably overnight.

Top the pie with whipped cream caramel sauce and remaining Oreos.