All-Bran Muffins

We love these muffins!  They are good plain or with honey, jam, peanut butter, etc.

 

All Bran Muffins

1 1/2 C. 100% All-bran

1/2 C. boiling water

3/4 C. sugar (I use 1/2 C. honey)

1/4 C. shortening (I use 1/8 C. oil, 1/8 C. unsweetened applesauce)

1 egg

1 C. buttermilk

1 1/4 C. flour (I have used whole-wheat before)

1 1/4 tsp. soda

1/4 tsp. salt

Pour 1/2 C. boiling water over 100% bran.  Let it set until liquid absorbs (about 5 minutes).  Cream shortening and sugar.  Add eggs and beat.  Add buttermilk to soaked bran and then mix with shortening, sugar, and eggs.  Mix flour, soda, and salt.  Add to all bran mixture and stir until blended.  Pour into greased muffin tins.  Fill muffin tins about 3/4 full.  Bake at 375 degrees for about 15 minutes or until an inserted toothpick comes out clean.  Use what you need and put unused batter in the fridge.  It keeps well for up to 6 weeks.  Use as needed, but do not stir the batter after it is put in the fridge.  Just spoon into the muffin tins as you use it.

*I like to make a double batch so that I can bake some and then have leftover batter to put in the fridge.  It makes about 4 dozen muffins.

recipe from my BYU-Idaho cooking class cookbook by Carma Sutherland

Homemade Pizza

Homemade Pizza

1 1/2 C. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 C. flour (I used bread flour)

butter

garlic salt (to sprinkle on top)

oregano (to sprinkle on top)

In a large bowl, combine water, sugar and yeast.  Let stand for 10 minutes or until yeast is bubbly.  Add salt and stir.  Add 1 1/2 C. of flour and mix well.  Gradually add more flour (usually between 3-4 cups, depending on your elevation and humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.  Cover and allow to rise for 45 minutes or until doubled in bulk.  Remove some dough from the bowl and place on a surface sprayed with cooking spray.  Roll out until you reach your desired thickness (try to roll it out fairly thin since it puffs up a fair amount when baking).  Transfer the dough to a greased baking sheet.  Using a fork, prick several holes in the crust.  Drizzle crust with a little oil and brush it all the way up to the edges.  Sprinkle with garlic salt.  Bake at 425 degrees (I did 415 degrees) for 7-12 minutes or until crust is golden.  Remove from oven.  Spread a layer of sauce over the crust.  Top with whatever toppings you like.  Then sprinkle with oregano.  Return pizza to oven and bake 7-12 minutes or until cheese is melty and the crust is golden brown.

*I did a triple batch so that we would have leftovers.

recipe from Our Best Bites and I also used their tips found here. 

Swig Sugar Cookies

Swig Sugar Cookies

1 C. butter, softened

3/4 C. canola oil

1 1/4 C. sugar

3/4 C. powdered sugar

2 Tbsp. water

2 eggs

1/2 tsp. soda

1/2 tsp. cream of tartar

1 tsp. salt (I did 1/2 tsp.)

5 1/2 C. flour

1/4 C. sugar (for rolling cookies in)

dash of salt (for rolling cookies in)

Place butter, oil, sugar, powdered sugar, water and eggs into mixer.  Cream it all together for 2 minutes or until smooth and silky.  It will be kind of thin (in comparison to most cookie dough recipes) so be aware.  In a separate bowl, combine soda, cream of tartar, salt and flour.  Add the dry ingredients to the creamed mixture.  Mix until just combined.  It will be kind of crumbly.  Roll the dough into balls and place them on a greased cookie sheet.  In a small bowl, place 1/4 C. of sugar and a dash of salt.  Dip te bottom of a glass cup into the sugar then press it into the dough ball.  Make sure that you don't press it out too flatly, you want the cookie to still have a nice substance to it.  Bake at 350 degrees for 6-8 minutes.  Keep an eye on them--they are much better if they are slightly under-baked.  Wait until the cookies are completely cooled before frosting them.

Frosting

1/2 C. butter, softened

3/4 C. sour cream (I did a little less)

2 lb. powdered sugar (7-8 C.)

1/2 tsp. salt (I did 1/4 tsp.)

2-4 Tbsp. milk

3-4 drops red food coloring

Beat the butter, sour cream, powdered sugar and salt together.  Add milk a little bit at a time until you have a smooth frosting.  Mix in food coloring.

*I like to store these cookies in the fridge or somewhere cool.

recipe from Jamie Cooks It Up 

Mint Chocolate Pudding Cookies

 

Mint Chocolate Pudding Cookies

1/2 C. butter, softened

1 C. sugar

1 egg

1/2 C. sour cream

1 small box (3.4 oz.) instant vanilla pudding mix 

1/2 tsp. salt

1/2 tsp. soda

2 C. flour (I did less)

2 tsp. mint extract

3 drops blue food coloring and 10-15 drops green food coloring

1 1/2 C. chocolate chips (semi-sweet)

Cream together butter and sugar.  Add in egg, sour cream, and pudding mix.  Sift in dry ingredients and mix until just combined.  Add in mint extract and food coloring.  Stir in chocolate chips.  Bake on greased cookie sheet at 350 degrees for 7-10 minutes.

*We made these for St. Patrick's Day! 😊

recipe from Butter with a Side of Bread

Caramel Pecan Pie

 Caramel Pecan Pie

1 pie crust (I prefer Marie Callender's)

36 individually wrapped caramels, unwrapped

1/4 C. butter

1/4 C. milk

3/4 C. sugar

3 eggs

1/2 tsp. vanilla

1/4 tsp. salt

1 C. pecan halves 

In saucepan, over low heat, combine caramels, butter and milk.  Cook, stirring frequently, until smooth.  Remove from heat and set aside.  In a large bowl, combine sugar, eggs, vanilla, and salt.  Gradually mix in the melted caramel mixture.  Stir in pecans.  Pour filling into unbaked pie crust.  Bake at 350 degrees for 40-55 minutes.

recipe from Bridgette Grimmett

White Texas Sheet Cake (Almond Cake)

White Texas Sheet Cake (Almond Cake)

1 C. butter

1 C. water

2 C. flour

2 C. sugar

1/2 tsp. salt

1 tsp. soda

2 eggs

1/2 C. sour cream

1 tsp. almond extract

In a large saucepan, bring the butter and water to a boil.  Remove from heat and stir in the remaining ingredients until smooth (I use a whisk).  Pour batter into a greased jelly roll pan (10x15x1).  Bake at 350 degrees for 12-20 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes and then spread frosting over the warm cake.

Frosting

1/2 C. butter, softened

1/3 C. evaporated milk (small can)

4 C. powdered sugar

1 Tbsp. corn syrup

1/2 tsp. almond extract

Combine all ingredients.  Mix on medium speed until smooth.  

recipe from Mom

Perfect Snickerdoodles

 

Perfect Snickerdoodles

1 C. butter, softened

3/4 C. sugar

1/2 C. brown sugar

1 egg, plus 1 yolk

1 Tbsp. vanilla

1 tsp. soda

1 tsp. cream of tartar

1/2 tsp. salt

1 tsp. cinnamon

2 1/2 C. flour (or a little less)

Cinnamon sugar mixture

1/4 C. sugar

1 Tbsp. cinnamon

Mix butter, and sugars together on medium speed until light and fluffy (2-3 minutes).  Add in the egg, yolk, vanilla, soda, cream or tartar, salt and cinnamon and mix for 1 minute, scraping down the sides of bowl as necessary.  Turn mixer to low and add in the flour, mixing until just combined.  Use a cookie scoop to portion out the dough and roll into a ball.  Roll in cinnamon sugar mixture until coated.  Place on greased cookie sheet and bake at 325 degrees for 6-8 minutes or until edges are slightly golden.  Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack.  Makes approximately 30 cookies.

recipe from Ashley and Cookies & Cups

The Best Banana Bread

 

The Best Banana Bread

4 eggs

2/3 C. buttermilk

1 C. oil (I do a bit of oil and then the rest unsweetened applesauce)

2 C. mashed bananas (I prefer overripe bananas)

1 1/4 C. sugar

3/4 C. brown sugar

2 tsp. vanilla

3 1/2 C. flour

2 tsp. soda

1/2 tsp. salt

In a large bowl, whisk together eggs, buttermilk, and oil until well blended.  Add in mashed bananas, sugars, and vanilla.  Mix well.  Sift in dry ingredients and mix in.  Do not over mix.  Pour into greased loaf pans.  Bake at 350 degrees for 45-60 minutes or until toothpick inserted in center comes out clean.

recipe from Chef in Training

Coffee Cake

Excuse the horrible picture, but it's better than nothing, right?!? 😬

Coffee Cake

1/2 C. oil (I do a bit of oil and unsweetened applesauce for the rest)

2 eggs

1 C. milk

3 C. flour (I do a little bit less)

1 1/2 C. sugar

4 tsp. baking powder

1/2 tsp. salt

Spice Topping

1/2 C. brown sugar

2 Tbsp. flour

2 tsp. cinnamon

2 Tbsp. melted butter

1/2 C. oats (or 1 C. chopped nuts)

Combine oil, eggs, and milk.  Sift together dry ingredients and add to milk mixture.  Mix until just combined.  Pour into a greased 9x13 pan.   Combine ingredients for the spice topping.  Sprinkle on top of cake mixture.  Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean.

recipe from Mom

Apple Roll-Ups

 

Apple Roll-Ups

2 C. flour

1 tsp. salt

2 tsp. baking powder

3/4 C. shortening 

1/2 C. milk

6 grated apples, peeled (I like to do a couple of different varieties)

2 C. sugar

2 C. water

1/4 C. butter

1/2 tsp. cinnamon

Sift together flour, salt, and baking powder.  Cut in shortening with pastry blender.  Gently stir in milk until just combined.  Roll out dough like biscuits only thinner (but thicker than a pie crust).  Cover with shredded apples and then sprinkle with some cinnamon and sugar.  Roll up and cut into 1" slices.  Lay cut side down in a greased 9x13 pan.  Place them fairly close together, but not touching.  Combine 2 C. of sugar, water, butter and cinnamon in a pot and boil.  Carefully pour the mixture over the apple roll-ups.  Bake at 350 degrees for 30-40 minutes or until they are lightly browned.  Serve warm with vanilla ice cream.

*I like to put an old pan on the bottom rack of the oven while they bake--just in case it bubbles over. 😊

recipe from Mom

Coconut Cake

Coconut Cake

2 1/2 C. sifted cake flour, spooned & leveled (I did a little less)

2 tsp. baking powder

1/2 tsp. soda

1 tsp. salt

3/4 C. unsalted butter, softened

1 2/3 C. sugar

5 large egg whites, at room temperature

1/2 C. sour cream, at room temperature

2 tsp. pure vanilla extract

1 tsp. coconut extract

1 C. canned unsweetened coconut milk, at room temperature (make sure to shake the can well)

1 C. sweetened shredded coconut (pulse in food processor to chop up)

Whisk the cake flour, baking powder, soda and salt together.  Set aside.  With mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.  Scrape down the sides and bottom of the bowl with a rubber spatula as needed.  Beat in the egg whites until combined, then add the sour cream, vanilla, and coconut extract.  Beat until combined.  Mixture will look curdled as a result of the varying textures.  Scrape down the sides and bottom of the bowl as needed.  With the mixer on low speed, slowly add the dry ingredients and coconut milk.  Beat on low speed until combined, then add the shredded coconut.  Whisk it by hand to make sure that there are no butter lumps at the bottom of the bowl.  The batter will be slightly thick.  Pour batter evenly into greased cake pans.  Bake at 350 degrees for about 20 minutes (around 35 minutes for a 9x13 pan) or until a toothpick inserted in the center comes out clean.  Allow cakes to cool completely before frosting.

Coconut Buttercream Frosting

1 1/2 C. unsalted butter, softened 

5 C. powdered sugar

1/2 tsp. salt

6 Tbsp. canned unsweetened coconut milk (make sure to shake the can well)

1 tsp. coconut extract (recipe didn't call for this, but I added it)

Using a mixer, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.  Add 2 C. of powdered sugar and beat on medium-low until most of the sugar is moistened.  Gradually add in the remaining sugar, one cup at a time, mixing well after each addition.  Stop to scrape down the sides of the bowl as needed.  Add the salt and the coconut milk, 1 Tbsp. at a time, beating on medium speed until fully incorporated.  You may need more or less of the coconut milk depending on how strong you'd like the flavor.  Turn the speed up to medium-high and beat until light and fluffy.  Frost cake and serve with toasted coconut if desired.

Toasted Coconut

2 C. sweetened shredded coconut

Spread 2 C. coconut in a single layer on a large baking sheet.  Bake at 350 degrees for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown.  Watch it closely because it can go from browned to burned in just a few seconds!  Remove from oven and transfer to a dish to cool completely.

*The recipe called for a coconut cream cheese frosting, but we thought a buttercream frosting sounded better, so that's what I made.  I would definitely like to try it with the cream cheese frosting sometime though. 

Cake recipe from Sally's Baking Addiction,  Frosting recipe from Baked by an Introvert

Frozen Fruit Cocktail

 Frozen Fruit Cocktail

6 C. peaches (peeled and sliced)

2 C. sugar

2 C. grapes (we like red grapes)

1 2/3 C. crushed pineapple with juice

1/2 C. lemon juice (concentrate)

1 1/2 C. orange juice 

Mix all ingredients together and place in containers and then freeze.  When ready to eat, remove the container from the freezer a few hours in advance to thaw out.  We prefer to eat it still partially frozen, so we don't let it thaw out all the way. 😊

recipe from Mom

Chocolate Sheet Cake with Peanut Butter Frosting

Chocolate Sheet Cake with Peanut Butter Frosting

1 C. water

1 C. butter

1/2 C. unsweetened cocoa

2 C. sugar

1 3/4 C. flour, spooned lightly into measuring cup and leveled

1 tsp. soda

1/2 tsp. salt

3 eggs

3/4 C. buttermilk or sour cream (I used sour cream)

1 tsp. vanilla

mini Reese's Pieces for the top

Peanut Butter Frosting

1 10-ounce package peanut butter chips

1/3 C. butter

1/3 C. milk

1 tsp. vanilla

1 C. powdered sugar, sifted (measure it first and then sift)

In a medium saucepan, combine the water, butter and cocoa.  Over medium heat, stir the mixture frequently until it comes to a boil.  Boil for 1 minute, then remove from heat.  In a large bowl, add the flour, sugar, soda, and salt.  Whisk together to combine.  Add the eggs, vanilla, and sour cream and beat until blended.  Add the cocoa mixture and beat until just combined.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.   Allow to cool completely.

To prepare the frosting, combine the peanut butter chips, milk and butter in a medium saucepan.  Stir frequently over medium heat until the chips are melted and the mixture is combined.  Remove from heat, then whisk in the vanilla and the powdered sugar until smooth and fluffy (you can use an electric mixer if you'd like).  Pour the frosting over the cake and smooth with a spatula.  Then, if desired, sprinkle with mini Reese's Pieces.  Allow to cool before serving.

recipe from Our Best Bites 

Jello Salad

 Jello Salad

1 small box jello (any flavor)

2 C. cottage cheese

1 (8 oz.) container Cool Whip

1 can mandarin oranges, drained (if using orange jello)

1 C. marshmallows (if using a flavor other than orange jello)

Mix jello and cottage cheese together.  Fold in Cool Whip.  Fold in oranges or marshmallows.  Refrigerate until ready to eat.

recipe from Carrie and Ashley

Carrie's Rolls

These rolls are so so good!  A must try!

Carrie's Rolls

1 C. butter

2/3 C. corn meal

1 C. sugar

2 tsp. salt

4 C. milk (I like to use 2 C. water and 2 C. evaporated milk--1 large can and 1 small can)

2 Tbsp. yeast

2 tsp. sugar

1/2 C. warm water

4 eggs

8 C. flour

Combine butter, cornmeal, 1 C. sugar, salt and milk in a medium saucepan.  Cook over medium heat until it thickens (about 10 minutes).  Remove from heat and let cool.  Combine yeast, 2 tsp. sugar and warm water in a bowl.  Let yeast dissolve and rise (takes about 10 minutes).  Combine cornmeal mixture, yeast mixture and eggs.  Stir in flour.  Cover and let rise for about 45 minutes (time could be less depending on the temperature of your kitchen).  Form into rolls (the dough is quite sticky, so I spray my hands to help with that) and place on a greased jelly roll pan.  I usually have extra rolls, so I also use an 8x8 pan.  Cover rolls and let raise for 20 minutes.  Bake at 350 degrees for 18-22 minutes.  Butter the tops of the rolls after they come out of the oven.  Makes 4-5 dozen rolls.

recipe from Carrie

Taco Soup

 Taco Soup

4 cans (14.5 oz.) diced tomatoes

4-5 cans (15.5 oz.) beans (kidney, pinto, black, white northern beans, red, etc.)

2 cans (15 oz.) corn, drained

2-4 Tbsp. taco seasoning, to taste

salt & pepper, to taste

ground beef

water, if needed

Combine all ingredients and simmer for 20-30 minutes.  Serve with shredded cheese, sour cream and tortilla chips if desired.

*This could also be made in the crockpot.

Recipe from Brooke Geary

Cookie Salad

 
Once again, a very bad picture, but hopefully better than none at all!  I need to do better at getting more appetizing pictures! 😬

Cookie Salad

1 lg. box (5.1 oz.) instant vanilla pudding

2 1/4 C. buttermilk

2 cans (20 oz.) pineapple tidbits, drained

2 cans (15 oz.) mandarin oranges, drained

1 lg. container (16 oz.) Cool Whip

1 pkg. fudge striped cookies, crushed

Whisk together pudding mix and buttermilk until smooth.  Add in pineapple and mandarin oranges.  Fold in Cool Whip.  Stir in crushed cookies just before serving.

recipe from Carrie

Jeff's Peanut Butter Bars

This is a horrible picture, but it's better than nothing, right?!?! 😬  This is one of my most favorite desserts--sooooo good!

Jeff's Peanut Butter Bars

1 1/2 C. butter (3 cubes), softened

3 C. brown sugar

3 eggs (or 3/4 C. egg beaters)

2 tsp. vanilla

3 C. oats

2 C. flour

1/2 tsp. salt

Cream together butter and sugar.  Add eggs and vanilla and mix until fluffy.  Add in oats, flour, and salt until just combined.  Press into a greased jelly roll pan (13x18x1).  Bake at 350 degrees for 18-20 minutes (until toothpick inserted in the center comes out clean).  Remove from oven and let cool for 5-10 minutes.  While the bars are still warm, spread a generous amount of creamy peanut butter over the top.  Make the frosting while bars continue to cool.

Chocolate Frosting

3/4 C. butter

3/4 C. cocoa

4 C. powdered sugar

2 tsp. vanilla

4-6 Tbsp. milk (to reach desired consistency)

Melt together the butter and cocoa in a medium-sized sauce pan.  Remove from heat and stir in the rest of the ingredients.  Add more milk if needed.  Pour frosting over bars and spread until smooth.  The frosting should be thick and fudgy, but thin enough to spread over the bars.  Let the bars set for a couple of hours before cutting.

recipe from Mom and Carrie

Lasagna Soup

This is one of our favorite soups--so yummy!

Lasagna Soup

1 lb. ground beef (can also used ground turkey)

1 small onion, chopped (I use 1 tsp. onion powder)

1 large garlic clove, minced (I use 1 tsp. of the minced garlic in a jar)

1 large can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

3 C. chicken broth ( I use chicken bouillon and water)

1 C. water

1 beef bouillon cube

1 1/2 tsp. Italian seasoning

crushed red pepper flakes, to taste (I don't use too much because it's pretty spicy)

1/2 box (3 cups) medium shells

cottage cheese

Brown beef with onion and garlic.  Drain fat.  Add the rest of the ingredients except the shells and cottage cheese.  Heat to a boil and then reduce heat.  Add shells and simmer uncovered until noodles are tender, about 20-30 minutes.  Serve warm with cottage cheese on top.

recipe from Haley

Raspberry Cheesecake Jello Salad

This isn't a very good picture, but I figured that it was better than nothing! 😁  This is soooooo good!  My kids beg for this and I always have at least one person ask for the recipe anytime I take it to a gathering!

Raspberry Cheesecake Jello Salad

32 oz. vanilla yogurt

2 small (3.4 oz.) instant Jello pudding mix (cheesecake flavor)

16 oz. Cool Whip 

24 oz. pkg. frozen raspberries

Sprinkle dry instant pudding over vanilla yogurt and mix until smooth.  Fold in cool whip until well blended.  Stir in raspberries.  Mix well.  Chill and serve.

Recipe from Vicky Jensen