BBQ Sauce

Ketchup

Mustard

Molasses

Corn Syrup

Taco seasoning

Red hot

Honey

Pepper

Garlic salt

Parsley

Lemon

Brown sugar

Corn Startch

Caramel Popcorn

1 1/2 cup popcorn

2 cups of brown sugar     

1cup butter   

1cup corn syrup             

 1can sweet & condensed milk                   

Boil. Add sweet & condensed milk.

 Boil again. Add to popped popcorn.

Sweet Chicken

Ketchup

Yellow Mustard

Light corn syrup

Dark corn syrup

Honey

Basil

Pinch of crushed red pepper

Frank’s red hot

Molasses

Garlic salt - pinch

Lemon juice

Thicken with corn starch/water

Banana Tea Bread

1 cup sugar
½ cup butter or margarine
2 eggs

1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (optional)

1 cup mashed bananas (I use 3 bananas)
½ cup sour cream
1 tsp vanilla
½ cup nuts, if desired (I use chocolate chips sometimes)

1. Cream butter and sugar – add eggs and beat well.

2. Add dry ingredients (flour, soda, salt) and mix well.

3. Add bananas, sour cream, and vanilla.

Stir in nuts or chocolate chips, if desired.

Bake in 2 small greased and floured loaf pans.  Lately I have been making mini loaves or muffins.

Bake at 350 degrees:
 2 small loaf pans:  40 – 45 minutes
Mini loaf pans: 30ish minutes
Muffins: 24 – 30 minutes

Recipe courtesy of Rosie Doke

Toffee Crunch Cupcakes

This is a fairly easy recipe, but it is time consuming. Most of that time consists of waiting for ingredients to cool. Don't be intimidated, the recipe comes together quite nicely and people will be impressed. More importantly, your mouth will thank you for the extra time you put into these delectable morsels of cupcake pleasure.

Frosting: DO THIS STEP FIRST! Trust me, if you save it until last and then need to run out the door in 30 min. You won't get it finished in time!

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk (because I usually have half-and-half on hand from making the caramel sauce, I usually use that instead of milk. Both of them taste great though.)

2 teaspoons pure vanilla extract

3 sticks butter, softened to room temperature and cut into tablespoon size pieces

1/3 cup caramel sauce (homemade from the following recipe, or store bought)

Combine sugar, flour, cornstarch and salt in a bowl. Slowly whisk in the milk until the mixture is smooth. Pour through a mesh strainer into a saucepan. Cook over medium heat, whisking constantly, for approximately 5-10 minutes until the mixture boils and is thick enough that it starts to become difficult to easily whisk. *Be careful for the splatters!

Transfer to a clean bowl and cool to room temperature. This is the time consuming important step. If you don't let it cool to room temperature, the butter won't incorporate correctly into the frosting. 

Caramel Sauce: Do this step second for the same time constraint reason. In fact, you can make this caramel sauce anytime and stick it in the fridge for ice cream, baking, any time you need carmel incredibleness. This recipe only calls for 1/3 of a cup but I make and keep extra sitting in the fridge for a variety of reasons. :D

4 tablespoons butter

1 cup firmly packed light brown sugar

1/2 cups half-and-half or cream

Pinch of salt

1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan (do not use non-stick, it will not cook correctly) over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Ganache and Toffee: This step also requires a cooling time. Plan to have this sit in the refrigerator a couple of hours. 

12 ounces semisweet chocolate, chopped (if I don't have any I use semi-sweet chocolate chips. It works really well!)

1 1/2 cups heavy cream

3 tablespoons butter

2 packages toffee bits

Place the chopped chocolate in a medium bowl. Heat the cream to a bare simmer in a small saucepan. Pour the hot cream over the chocolate and let the mixture sit, without stirring for 1/2 minutes. Whisk to combine until the mixture is glossy and smooth. Whisk in the butter until the butter is melted and the mixture is smooth. Transfer the bowl to the refrigerator and let the ganache chill until it is at piping consistency. Stir occasionally to help the mixture cool evenly. If the mixture hardens too much to pipe, let it sit on the counter for a minute until it is softened somewhat.

Cupcakes: This recipe is really easy because of the dump and mix element. You will seriously appreciate that after the time involved with the other steps. :D

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (dutch chocolate works nicely as well)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Preheat the oven to 350 degrees. Line muffin cups with paper baking cups. In a mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Mix to incorporate. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 2/3 full and bake for 16-20 minutes, until a thoothpick inserted in the center comes out with moist crumbs. This recipe makes 30-35 cupcakes. Let cupcakes cool completely before assembling.

To assemble Cupcakes:

To assemble the cupcakes, fill a piping bag with the ganache and using a large round circle tip, pipe a ring on the top of the cupcake around the perimeter, leaving an open circle in the center. Pour the toffee bits into a bowl and lightly press the edges of the ganache into the toffee bits, pressing very gently to adhere the toffee to the ganache.

Fill another pastry bag fitted with a decorative tip with the frosting and pipe a swirl of frosting on top of each cupcake, filling the empty space inside the ganache ring. Top with additional sprinkle of toffee, if desired. Refrigerate and let sit at room temperature about an hour before serving to let the frosting soften to cool room temperature.

Thank you to the amazing Mel's Kitchen Cafe for this incredible recipe! http://www.melskitchencafe.com/toffee-crunch-cupcakes-sugar-rush-10/

Best Mormon Chocolate Chip Cookies (don't knock the title, I didn't name the cookies, but the cute mormon girl that I got this recipe from is one of the most incredible mormon girls I know. ;o))

Group 1:
2 cups butter
2 pkg. butterscotch pudding (instant)
1 2/3 cup brown sugar

Group 2:
2 eggs
4 tsp. milk

Group 3:
2 tsp. baking soda
1 tsp. salt
5 cups +/- flour

Group 4:
2 cups chips

*Blend all items in group 1 until fluffy

*Add items from group 2 to group 1, mix well.

*Add group 3 to 1 and 2 adding flour 1 cup at a time- dough should be slightly firm.

*Add chips to dough, mix well.

*Drop onto cookie sheet lined with parchment paper

*Bake at 350 degrees for 9-11 min. or until sides are slightly golden and center is slightly under cooked. Let sit for 2 min.

*Remove and cool on rack.

Recipe courtesy of Sara Lund

Peanut Butter Playdough

1 cup. Peanut Butter
1/2 cup Honey
2 cups Powdered Sugar

Recipe courtesy of Sara Lund

Sopapillas

4 cups Flour
2 tsp. baking powder
t tsp. salt
4 tlbs. shortening
1 1/2-1 3/4 cups warm water

Cut all ingredients together with a fork. Add warm water a little at a time. Knead for a couple min. Cover and let sit for about 20 min. Fry until golden and puffy.

Recipe courtesy of Sara Lund

Chewy Peanut Butter Cookies

I was disappointed when I saw shortening on the ingredient list for these cookies, because I typically try to avoid using shortening in my cooking and baking. Normally I would just substitute an equal amount of butter for the shortening and never think a thing about it. However, thanks to an article I read in Cook’s Illustrated, I learned that shortening and butter have some different properties that affect the way they behave in baked goods. I really wanted to keep the thick, chewy texture I was expecting from these cookies, so instead of subbing butter for all of the shortening, I did so only for half. It worked like a charm and I was thrilled with the way these turned out. The honey probably also plays a role in this magnificent texture, but I don’t know enough of that science to explain it. A cookie (or two) with a cold glass of milk was a great way to unwind after a long day. Obviously, I lead a wild and crazy life. Chewy Peanut Butter Cookies Printer-Friendly Version Ingredients: 3 cups all-purpose flour 1 cup sugar 1½ tsp. baking soda 1 tsp. baking powder ½ tsp. salt ¼ cup vegetable shortening 4 tbsp. unsalted butter, at room temperature 1 cup creamy peanut butter 1 cup honey 2 large eggs Sugar, for rolling the cookies Directions: In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated. Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container. Source: adapted from What’s Cooking in the Orange Kitchen, originally from Taste of Home

Mint Limeade Drink

1-1 1/2 bottles of 7up or Sprite
1 can limeade frozen concentrate
1 Cucumber peeled and sliced
Red Fruit washed and sliced (cranberries in the winter, raspberries or strawberries in summer)

Recipe Courtesy of Cliss Ercanbrack

Oreo Lasagna

I found this online recently and am interested to try it...Probably for the next church potluck I go to. ;o)

Courtney Luper

Lasagna for dessert...ABSOLUTELY!! This Oreo Lasagna is perfect for a pot luck dinner, family dinner or end of summer party!!

heart emoticon OREO LASAGNA heart emoticon

Serves 16
Prep Time - 10 min
Total Time - 4 hr

Ingredients
1 package oreo cookies
4 tbsp. butter, melted
8 oz reduced fat cream cheese, softened
1/4 cup sugar
2 tbsp. skim milk
12 oz fat free cool whip
6 Snack Pack Fat Free Chocolate Pudding cups (or make 1 package of chocolate pudding)

Instructions
1.Spray a 9x13 casserole dish with nonstick spray
2.In a food processor, or in a zip closed bag, crush the Oreo Cookies (I used the bag version and it was super easy without all the clean up of the food processor)
3.Set aside 1 cup of crushed Oreos for topping
4.Combine remaining crushed Oreo's with melted butter
5.Press buttered Oreo's into the bottom of the prepared dish
6.In a small bowl whip the softened cream cheese using a handheld mixer until light and fluffy
7.Mix in sugar, milk and 1 1/4 cups of cool whip until well combined
8.Spread cream cheese layer over the Oreo crust until smooth and even
9.Layer chocolate pudding in an even layer over the cream cheese
10.Spoon remaining cool whip over pudding and gently smooth
11.Sprinkle on mini chocolate chips
12.Place in refrigerator to chill for at least 4 hours but overnight is best
13.Serve & ENJOY!!

Notes
Each serving is 8 WW+ points
Nutritional Info
Calories 309 Calories from Fat 127 Total Fat 14.1g Saturated Fat 7.0g Cholesterol 20mg Sodium 265mg Potassium 46mg Carbohydrates 42.9g Dietary Fiber 1.0g Sugars 28.4g Protein 3.5g
Vitamin A 6% - Vitamin C 0% - Calcium 7% - Iron 6%
Nutrition Grade - D
By MJ

Lemon Cupcakes

Lemon Cupcakes (Recipe adapted from Our Best Bites)

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here–you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk


Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners (I like foil liners best for this recipe). This recipe will make closer to 36 cupcakes.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don’t go skimping here–you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. (Don't worry about buying some fancy sifter, seriously. I bought these fine mesh sieves at Wal-Mart for super cheap!)

After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a large cookie scoop, place about 1 scoop of batter into each muffin cup. Fill these almost to the top–due to the final texture (again, think super-moist and light pound cake), these cupcakes won’t have a nice, curvy crown, but that’s okay–no one will ever know or care.

Bake about 18-20 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don’t want to over bake these even a bit, or they’ll start to lose their delicious moisture.

Remove from oven and cool for a couple of minutes before moving to cooling rack. Frost with Lemon Cream Cheese Frosting and top with berries or your choice. My favorite are blackberries when they are in season!!!

Lemon Cream Cheese Frosting

10 oz. cream cheese, chilled
6 1/2 Tbsp. unsalted butter, at room temperature
3/1/2 Cups confectioners' sugar
2 tsp. clear vanilla extract
Lemon Zest and Juice from 1/2 of a lemon

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add lemon zest and juice and mix to incorporate. Stop mixer at this point and scrape down the bowl. Add in the confectioner's sugar and mix on low speed just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more. Blend in vanilla.