French Breakfast Puffs

Oh. My. Goodness. This is a recipe from Pioneer Woman and just in case you missed it I had to post it here. These are beyond delicious. Really. I thought they'd be good and then I ate one and about passed out. Food does that to me. Keep in mind that these have 2 cubes of butter and over 2 cups of sugar so how could they be anything short of heavenly?

Here's her words, but for the great pictures and more commentary you should just go to the site (there's a link on the side).

French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg (I used cinnamon as I'm not a nutmeg fan)
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Cranberry Pudding

This is my favorite holiday dessert. I make it at Thanksgiving and usually at Christmas and, in attempts to keep it special, pretty much don't make it the rest of the year. But it is delicious and really can be made anytime and it is really easy.

Cranberry Pudding

1 1/2 Tbsp butter
1 c. sugar
1/2 c. milk
1 c. flour
1 1/2 tsp. baking powder
2 c. raw cranberries (truthfully I'm not really sure what "raw" means, I just use fresh and/or frozen cranberries)

Cream butter and sugar. Add milk and mix. Add dry ingredients and mix. Add cranberries and mix. Pour into a buttered and floured dish and bake at 375* for 30 minutes.

Vanilla Cream Sauce
1 stick butter
1c. sugar
vanilla
1/2 c. cream

In a double boiler cook all ingredients except cream until sugar dissolves. Add cream and spoon over individual servings.

Melt-in-your-Mouth Caramels

2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup margarine/butter
1 teaspoon vanilla
pinch salt

1. Butter 9 x 13 dish.

2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream, margarine/butter, and salt. Bring to a boil over medium heat, stirring often. Slowly stir in remaining 1 cup cream while mixture continues to boil. (At this point I turn the heat down to medium low.) Heat to 230 degrees (the recipe says to heat to 242 degrees, but in high altitude, heat to 230 degrees), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat. Stir in vanilla. Pour into prepared dish. Refrigerate.

3. When cool, return candies to room temperature then cut into 1-inch squares and wrap in waxed paper.

Apple Toffee Crisp

We love this toffee variation of apple crisp.

5 cups peeled and sliced Granny Smith apples
5 cups peeled and sliced McIntosh apples
1 1/4 c sugar, divided
1 1/4 c flour, divided
3/4 c butter or margarine, divided
1 1/3 c (8-oz. pkg.) Heath Toffee Bits
1 c uncooked rolled oats
1/4 t ground cinnamon
1/4 t baking powder
1/4 t baking soda
1/4 t salt
whipped topping or ice cream (optional)

Heat oven to 375 degrees. Grease 13 x 9 x 2-inch baking pan.

Toss apple slices, 3/4 cup sugar and 1/4 cup flour, coating apples evenly. Spread in bottom of prepared pan. Dot with 1/4 cup butter.

Stir together toffee bits, oats, remaining 1/2 cup sugar, remaining 1 cup flour, cinnamon, baking powder, baking soda and salt. Melt remaining 1/2 cup butter; add to oat mixture, mixing until crumbs are formed. Sprinkle crumb mixture over apples.

Bake 40 to 45 minutes or until topping is lightly browned and apples are tender. Serve warm with whipped topping or ice cream, if desired. Cover; refrigerate leftovers.

Ravioli Lasagna

1 package (20-25 oz) Ravioli (I use the frozen kind), prepared according to package directions, drained
1 container (15 oz) ricotta cheese (cottage cheese works too)
1 package (10 oz) frozen, chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1/2 cup milk
1 jar marinara sauce
1/4 cup grated Parmesan cheese

Preheat oven to 350. Grease 9x13-inch pan. Combine ricotta cheese, spinach, eggs and milk in a bowl. Layer the Ravioli, cheese mixture and sauce a few times, then top with Parmesan cheese. Cover with foil and bake for 40-45 minutes or until heated through. Let stand for 10 minutes before serving.

Roasted Turkey Breast

This is the turkey recipe that we've used the last two years. We think it is delicious. The turkey turns out extremely juicy. Who doesn't like turkey juice? Okay, that makes it sound gross and it's not. It really isn't. Just try it and you'll see. Also, don't be scared off by the maple syrup thing. It doesn't taste like you are trying to make pancakes out of turkey. I promise!! Am I selling this or what?

For the Brine-
Dissolve:
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water

Stir in:
2 cups apple juice
4 cups ice

For the Turkey-
Trim; Submerge in Brine:
1 turkey breast (6-8 pounds), bone in

Roast; Baste with:
1/4 cup maple syrup (the real deal, no fake stuff PLEASE)
1/4 cup butter, melted

Dissolve salt and brown sugar in hot water in a 2-gallon resealable plastic bag.

Stir in apple juice and ice.

Trim excess rib and wing sections from the breast (save for making turkey stock for the gravy if you so desire). For easy carving, remove the wishbone (we didn't this year and it was fine). Submerge the breast in the brine and refrigerate until ready to roast, about 2 hours. Preheat oven to 375.

Roast turkey breast side up on a rack over a shallow roasting pan. After one hour, baste breast with the maple-butter mixture. Baste every 15 minutes until the temperature of the breast reaches 165. Remove the breast from the oven, tent with foil, and let rest 15-20 minutes before slicing. (Plan on 1 1/2 - 2 hours roasting time)

Dr. Pepper Ham

Just in time for the Christmas holiday . . . .

The ingredients are very simple... 1 ham, any size (preferably natural ham on the bone, but processed works). We prefer John Morrell butt portion bone-in ham. Line a deep, round roasting pan with aluminum foil. Score the ham on all sides approximately 1/2 to 1" deep, depending on the size of the ham. Then, place the ham in the roasting pan. Pour Dr. Pepper over the ham liberally, allowing it to soak into the scores. Then cover the ham with aluminum foil and place in a 350 degree oven. Every half hour, remove the pot from the oven, turn the ham over, and resoak with Dr. Pepper. Let the ham cook a minimum of 3 1/2 hours...more for a larger ham. Remove from the pot and serve. The carbonation cooks away. The secret is that the main ingredient in Dr. Pepper is prune juice and other fruit juices which cook down into the meat. It doesn't taste fruity, though. It just makes the sweetest, juiciest ham you have ever tasted.

Chicken Noodle Soup

sweet onion
celery
carrots
chicken bouillon cubes
egg noodles
chopped chicken
margarine (optional)
flour (optional)
canned milk (optional)

Add one sweet onion (skinned and left whole), two stalks celery (each stalk cut in a few pieces), 1-2 cups carrots (chopped), and 7-8 bouillon cubes to water (10-12 cups-ish) in large stock pot. Bring to a boil. Turn to low and simmer 30 minutes to 1 hour. Remove onion and celery. (I only boil the celery and the onion in the broth for the flavor and then remove them. If you wanted to add less onion and celery, chopped fine, and leave it in, that is another option.) Add noodles (my favorite brand is Country Pasta Homemade Style Egg Pasta . . . see photo) to broth and boil on medium heat for 30 minutes. (Do not add too many noodles and then leave the house to run errands while on medium heat or it will burn. Trust me.) Turn to low and add chopped chicken (I like to buy a whole rotisserie chicken and remove the meat and chop it up). Add salt and pepper to taste. This makes a clear broth soup. If you prefer a slightly creamier chicken noodle soup, add roux (see below). Keep soup on low heat until ready to serve.

Roux:
Melt 1 cube margarine. Whisk in 1/2 cup flour. Stir until smooth. Add 1 cup canned milk. Whisk again until smooth. Stir constantly on medium heat until mixture thickens. Add to soup after adding the chicken (while soup is on low). This adds a great flavor to the soup (I mean, how can it be bad with a cube of butter, am I right Mary?).

Krispy Kreme Donuts

My friend from Moscow, Lori Higbee, shared this recipe. I'll be indebted to her for life. Yummm. These don't need any further introduction.

2 Tbsp yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour
vegetable oil for frying

Dissolve yeast in water. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low, scraping the bowl, for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until double (50-60 minutes. Dough is ready when indent remains). Turn onto floured surface. Roll and lightly coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured donut cutter and place on baking sheet leaving plenty of room for donuts to rise. Cover and let rise until doubled (30-40 minutes). DO NOT LET SIDES TOUCH!! Slide doughnuts into hot oil (350 degrees) with wide spatula. Turn as they rise to surface. Fry until just golden (1 minute each side). Carefully remove and drain. Dip in creamy glaze and cool on rack and glaze again.

Glaze: (I usually double or triple)
1/3 cup butter
1 1/2 tsp vanilla
2 cups powdered sugar
4-6 Tbsp hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 Tbsp at a time until desired consistency is reached.

For chocolate glaze, melt 4 ounces of milk or semi-sweet chocolate chips with butter and continue with glaze recipe.

donut call

Does anyone out there have a fabulous donut recipe? We are in a home-made donut kick at our house and are in need of a delectable yummy donut. Thanks! Ang

Soft Ginger Snaps

This recipe is from my mom, and may be by way of Grandma Nelson, but anyways...they are my favorite fall cookies.

Ginger Snaps (soft kind)

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
(Also add 1 T. water for nicely crackled cookies, especially if it is a dry day.)

Beat well and add:

2 tsp. baking soda
2 cups flour
1/4 tsp. salt
1 tsp. each cinnamon, cloves, ginger

Mix well. Roll tablespoon sized pieces of dough in sugar and bake at 375 for 8-10 minutes.

Butterfinger "Eyeballs"

Jolene sent me this recipe last year. I hope she won't mind if I post this, she's got a lot going on. Thanks Jo. These look so fun and yummy.

Ingredients:
Wax paper

1 cup creamy peanut butter (not all-natural)

2 tablespoons butter or margarine

2 cups powdered sugar

1 NESTLÉ BUTTERFINGER Candy

2 cups NESTLÉ TOLL HOUSE Premier White Morsels

3 tablespoons vegetable shortening

2 pkg. NESTLÉ BUTTERFINGER BB'S Candies

1 small tube red decorator icing

Wooden pick or skewer for dipping

Directions:

Line 2 baking sheets with wax paper.Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Homemade Nut Roll

My sister-in-law and I came up with this recipe after some experimentation. It's the wonderful taste of a Pearson's Salted Nut Roll using the finest, freshest "homemade" ingredients. This recipe only makes one serving (literally one serving), so you may want to triple or quadruple it . . . for each person.

Ingredients:
1 Kraft caramel
2 salted roasted peanuts (4 if they are broken in half)
3 candy corn

Directions:
Pop all ingredients into your mouth at the same time and enjoy all of that delicious salty nougat chewy goodness!

You may think I'm joking, but I'm really not. We tried it. Tested it. Perfected it. And shared it with you!

Sandy's Breadsticks

Here's the recipe for breadsticks that Mary mentioned in her broccoli soup recipe post. I call these "Sandy's Breadsticks" because . . . well . . . I got the recipe from Sandy, my mother-in-law. (I'm thinking her recipe card says "Leora's Breadsticks.") She's been so nice to pass along recipes that she got from her mother-in-law. Isn't it nice when people share their best recipes? That's why I love this recipe blog.

These breadsticks are easy and take less than an hour, start to finish. Perfect to serve with spaghetti, chili, soups, etc.

1 1/2 c warm water
1 T yeast
2 T sugar
1/2 t salt
3 cups flour
1 cube margarine
garlic salt
parmesan cheese

Sprinkle yeast and sugar in water. Let stand 5-10 minutes. Mix in salt and flour until barely mixed. Handle as little as possible. Dough might be a bit sticky. Cover and let rise 10 minutes. Meanwhile, preheat oven to 375. Melt margarine in 11 x 13 jelly roll pan. Roll dough to roughly the size of the jelly roll pan on counter coated with flour. Cut using pizza cutter once down the middle and then into 1-inch strips. Dip both sides of each strip of dough in margarine and place on pan. The sides of the dough strips should be touching in the pan, just like on the counter. Sprinkle with garlic salt and coat with parmesan cheese. Let raise 10 minutes. Bake at 375 for 14-16 minutes or until lightly browned.

Another variation that we like to serve with Italian dishes: sprinkle mozzarella cheese on breadsticks the last few minutes of cooking time . . . just enough to melt the cheese.

Butternut Squash Soup

Matt's sister gave us a home-grown toddler Butternut Squash from her garden. When I say it is toddler sized, I mean it was as big as a toddler, weighing in at 30 lbs. Needless to say, we needed butternut squash recipes like we would need water in a desert. This is one winner that we found. It does take some effort, but it is very much worthwhile.

Butternut squash Soup
by:Emeril Lagasse
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butterPreheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Broccoli Cream Soup

Oh my. This recipe melts my icy cold heart into puddles of goodness. I cannot describe how happy this makes me. I waited until the kids were in bed last night and made this for dinner along with Carol's Breadsticks (have you posted that recipe yet Carol?) and was in HEAVEN. Then I had the leftovers for lunch today and made more for dinner tonight. I should probably say that I only made 1/2 of the recipe each time so I don't sound like an uncontrollable broccoli monster. Annalise told me that this is her favorite soup. All my kids like broccoli (I know, what?), but Kyle didn't like it with the "stuff on it". Kait just ate leftover breadsticks for dinner. Carb-monger. Anyway, I hope you enjoy it a smidgen as much as I do. Fair warning: This is a soup. Not a chowder or stew-like concoction. The sauce will be thin and delish.

9 cups fresh broccoli florets *
4 cups chicken broth
1 medium onion, chopped *
8 Tbsp butter or margarine, divided *
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt *
1/4 tsp garlic salt
pinch of basil, thyme, sage
dash hot pepper sauce *
7 Tbsp flour
2 cups milk
1 cup buttermilk
1/2 cup whipping cream

In large saucepan bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered for 5 minutes. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.

* Mary's notes:
1. I really enjoyed using the * while typing tonight.

2. I have never used 9 cups of broccoli. That seems excessive to me who just wants more of the creamy nectar. I chop until it seems like enough for my taste.

3. It's good with the sauteed onion, but it'll cut out a full step (and pan) if you just grate frozen onion into the broccoli/chicken broth mixture. Worth it for me. If you do this remember to only add 6 Tbsp of butter to the roux.

4. Onion salt and hot pepper sauce. Yeah, like I've ever remembered to buy those. I'm sure they'd be great, but you're not missing out if you forget to add them.

Pumpkin Cake

Most of you probably have this, but I wanted to post it for any friends who might just need a scrumptious Autumn Treat. Carol always finds such awesome recipes. Thanks Carol!

Pumpkin Cake (Carol Reed)

2 cups sugar
2 cups pumpkin
4 eggs
1 cup oil
1 tsp baking powder
2 tsp cinnamon
2 cups flour
½ tsp salt
1 tsp baking soda

Mix oil, eggs, pumpkin and sugar. Sift and add all remaining ingredients. Pour into greased jellyroll pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting:

¾ cup margarine
1 tsp vanilla
1 tsp milk
4 ounces cream cheese
3 ½ cups powdered sugar

Combine ingredients and beat thoroughly. Add additional powdered sugar until the right consistency.

Dinner Crepes

Dinner Crepe Ideas

I heard a request for our dinner crepe ideas. Jimmy's dad served his mission in France and they got this idea from all the yummy crepes there. There is a restaurant here in Tennessee, The Crepe Maker, that makes so many different kinds of dinner/dessert crepes some with cheese, green peppers, bacon, tomatoes, chicken, ham, etc, etc. I love making crepes and it is 1,000 times easier with a Crepe Maker (such as pictured above) because it makes them thin and very even.

All we've done for dinner crepes is this:
Seasoned Taco Meat
Cheese
Sour Cream
Chopped Tomatoes
Mustard (that's definitely optional for me)

But I'm sure there are a slew of variations that would be extra tasty. But please don't forget to have a yummy dessert crepe to follow up... like cinnamon sugar, or raspberry pie filling, vanilla pudding, and chocolate sauce drizzled on top.

Here is the Smith Family Basic Crepe Recipe (we usually half it for our small family)

4 eggs
4 cups milk
1 tsp vanilla
1/2 cup sugar
1 tblsp baking powder
1 tsp salt
3 1/2 cups flour
1 stick butter (melted)

Put all the ingredients except the butter into a bowl and mix well with an electric beater. When it is mixed together well, mix in the melted butter while stirring. Use a big spoon to scoop the batter into the middle of an electric frying pan. Pick the pan up and spread the batter around (making it look like a big, thin pancake). After a 30 seconds or so flip the crepe over and cook for a little less time on the back. (or use the crepe maker and it will be waaaaay easier). Take the crepe off and put the desired toppings in a line down the middle and roll it. Wa-la!

Caramel Bars

Caramel Bars (Cake ‘n Crumbs Recipe)

1 box German Chocolate cake mix
¾ cup melted butter
1/3 cup evaporated milk
1 cup chopped nuts
1 (16 oz) pkg. Kraft Caramel Bits
1/3 cup evaporated milk
6 oz pkg. chocolate chips

Directions
Preheat oven at 350 degrees. In the top of a double boiler melt Caramel Bits with 1/3 cup evaporated milk. Combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press half into greased 9x13 pan. Bake 8 minutes at 350 degrees. Remove from oven and sprinkle with the chocolate ships. Spread melted caramel mixture over the chips. Using your fingers, top with the remaining cake mixture. Overlap batter to cover most of the caramel, allowing some to show through. Bake 15 – 18 minutes at 350 degrees. Cool completely before cutting. Enjoy! Yields approximately 20-25 bars.

Help...

I just agreed to do a freezer meal party and I have know idea what main dish will freeze well. If you have any ideas for something that i can make a lot of easily (12) and will freeze well please let me know. Thank you!