Rolo Cake Cookies

Ingredients:

1 box devil’s food cake mix

1/2 cup oil

2 eggs

Rolo Candies


Directions:

Heat oven to 350.ย Combine cake mix, oil, and eggs in mixing bowl. Place rolo in the center of each scoop of cookie dough and roll/fold dough to cover the rolo and form a cookie dough ball. Place on cookie sheet and bake 8-10 minutes. Enjoy!

Vanilla Sauce

Indredients:

  • 1 quart milk
  • 1 cup sugar
  • 2 rounded tsp cornstarch
  • 2 eggs
  • Pinch of salt
  • 1 tsp butter
  • 1 tsp vanilla

Steps:

  1. Heat milk.
  2. While milk is heating, whisk sugar, cornstarch, eggs, and salt together in a bowl, then add to milk.
  3. Bring to boil and add butter and vanilla.

Note: this doesn’t get very thick, it stays thin but tastes great, especially over bread pudding.

Bread Pudding

IMG_3653


 

Ingredients:

  • Loaf of bread, cubed (I used a cinnamon swirl bread and omitted the nutmeg)
  • Raspberries (or whatever)
  • Chocolate chips (or chunks of chocolate)
  • 8 eggs
  • 1 pint heavy cream
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup sugar
  • 1/4 tsp nutmeg (or cinnamon)

Steps:

  1. Layer the first three ingredients in a lightly greased pan (9×13 glass pan).
  2. Whisk the remaining ingredients together in a bowl and then pour over the bread in the pan.
  3. Cook at 350 F for 45 minutes. (until the top is a crisp golden-brown, and the bottom makes a nice custard)
  4. Serve with vanilla sauce drizzled over the top.

    IMG_3654

biscuits & gravy

  
Sausage gravy:

This recipe is adapted from Our Best Bites 

Ingredients: 

12-16 oz of breakfast sausage (hot/spicy)

1/4 heaping cup flour

3 cups of milk

Hot sauce 

Directions:

Brown the sausage in a large pan/skillet. Once the sausage is about brown coat it with the flour. Stir. Reduce heat to medium-low and add 1 cup of milk. Stir. Once the mixture is thick and bubbly add the remaining two cups of milk. Stir in however many shakes of hot sauce you prefer. Cover gravy and allow to thicken up, stirring occasionally. Season with salt and pepper. 

*if your gravy isn’t thickening you can try adding either more flour or some cornstarch, just a little at a time.

Serve over biscuits. (Bisquick biscuits is what I make at the moment)

It’s my family’s tradition to top our biscuits and gravy with hard boiled eggs. 

cafe rio chicken

ingredients:

2 lbs chicken breasts

8 oz Zesty Italian dressing mix

1/2 tablespoon minced garlic

1 packet ranch dressing mix (mixed with 1/2 cup of water)

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

directions: combine all ingredients in crock pot, cook on low for about 5 hours. Shred and serve on salads, burrito, tacos, etc. 

Misty’s Crack Cookies

Raspberry almond butter cookies
  
Pre heat oven to 350

Ingredients:

2/3 cup sugar

1 cup softened butter

1/2 tsp almond extract

2 cups flour 

1 jar of seedless raspberry jelly

Mix sugar, softened butter and almond extract.

Slowly add 2 cups flour

Use cookie scooper for dough balls. 

Push thumb in each cookie dough balls 

Fill thumb print with raspberry jelly. 

Bake for about 16 to 19 min.

Let cool. 

Frosting:

1 cup powdered sugar

1 and 1/2 tsp of almond extract. 

2 tbsp of water

Mix and drizzle over cooked cookies 

pink sugar cookies

IMG_3288
recipe was found Here

Ingredients:

1 cup butter (room temp)

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powder sugar

2 tablespoons water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

5 1/2 cups flour
Directions: 

Cream together butter, vegetable oil, eggs, sugars, and water. 

Combine all dry ingredients, and then slowly add to butter mixture. 

Mix until well combined. Dough should be a little crumbly. 

Roll dough into golf ball sized balls. Place on cookie sheet. 

To give the cookies their signature rough edge place about 1/4 cup of sugar and a pinch of salt in a bowl. Dip the bottom of a glass into the sugar and then smush the dough balls with it (you may need to get the glass slightly wet to get the sugars to stick). When you smush the dough you may need to also twist the glass as well.  

Bake at 350 for about 8 mins (they should barely be browning on the bottom). Cool cookies on a rack, once cool keep in the fridge. 

-sour cream frosting-

1/2 cup room temp butter

3/4 cup sour cream

Approx one 2 lb pkg of powder sugar.

1 teaspoon salt

1/4 cup milk

Red food coloring

Directions:

Cream together butter, sour cream, and salt. Slowly add powder sugar. When it gets so thick it’s not frosting like anymore add a splash of milk. Alternate this process until the frosting is at your desired consistency. Add red food coloring to get the color you like. 

easy chicken-bacon-ranch

ingredients-

Chicken breasts

Ranch dressing

Bacon

Cheese

—————————————

directions-

Preheat oven 400

Place chicken breasts in sprayed baking pan, cover in ranch, wrap bacon around them. 

Bake for 30 mins, or until chicken is cooked

Remove dish from oven and cover chicken in cheese, put back in the oven for an additional 5 mins, or until cheese is melted to your satisfaction. 

german pancakes

6 eggs

1 cup milk

1 cup flour

Dash of salt

Butter

——————-

Preheat oven to 350. 

Beat flour and milk in bowl, add flour and salt, mix well. 

2 choices: 9×13 pan or muffin tin. 

Cut up about 4 Tbsp of butter and place in pan. Put in oven to melt for a minute. 

OR

Shave off peices for each muffin cup, place in oven for a min to melt. 

Pour egg mixture into chosen pan bake for 20-25 mins. 

Top with honey, syrup, fresh fruit, powdered sugar. ๐Ÿ™‚

Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry