Hamburger buns

1 1/2 T yeast

3/4 c warm water

3/4 milk

1 egg

3 T veg oil

3 T sugar

1 1/2 t salt

4 1/2 c flour

1T butter

1. In a large mixing bowl, stir your yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into equal pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
5. Pre-heat the oven to 375°F.
6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.

Made 13  ~3oz rolls 

3.5 oz rolls would be a better size for hamburgers 

Flatten the balls a little before they rise 

Whole Wheat Bread

Whole Wheat Bread

7-8 1/2 cups       Wheat flour
3 cups                Warm water less than 105 degrees
1 Tbs+ 1/2 tsp   Yeast*
1 Tbs.                 Salt
1/4 cup               Melted butter
1                         Egg
1/3 cup               Honey
2 Tb                    Plain Yogurt
1 Heaping Tbs    Vital wheat gluten


Mix 4 1/2 cups flour and yeast in a heavy duty mixer.  Add warm water and mix well.  Cover and allow to rise for 15 min.

Add salt, honey, melted butter, yogurt, egg, and vital wheat gluten.  Mix well.  Add remaining flour, mixing the dough at low speed until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger.  Allow the mixer to knead the dough for an additional 5 min. (Or by hand)

Cover and let rise for about an hour.

Prepare 2 9X5 loaf pans.  Spray a work surface and your hands with non stick cooking spray.

Turn the dough onto the prepared surface. It should be very easy to work with.  Press the dough in to a rectangle that is about 8 1/2- 9 inches roll into a smooth log and place into a prepared pan. Cover and let rise for 45-60 min or until the dough is rounding over the top of the pans.  Preheat oven 350.

Place pans on the middle rack and bake for about 35 min or until the tops are golden brown or a thermometer reads 200.  Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans.

*if you have rapid rise yeast you can skip the first rise.  I only have regular yeast so I have to do both.

If you are going to use the bread for sandwiches wait until the bread is totally cool before you cut it.
Here is the link to the original recipe, I have changed it but she gives a good tutorial.
http://ourbestbites.com/2012/04/honey-whole-wheat-bread/

Utah scones

INGREDIENTS
1 1/2 Tbsp dry active yeast
1 1/4 cup luke-warm water
1/3 cup sugar
1 or 2 beaten egg
1/3 cup shortening
3 1/4cups all-purpose flour
2 tsp. salt
canola oil (or other high smoke point oil) for frying

DIRECTIONS
Combine water, yeast, and sugar in a bowl. Stir gently, and let sit 10 minutes.

In a separate bowl, combine the flour and salt. Cut in the shortening. Mix it together with a fork, or pastry mixer.

Add the beaten egg to the yeast mixture. Add the flour mixture. Mix thoroughly. Dough should be very smooth and pliable, and only slightly sticky. Cover and let rest 1 hour.

Fill a large pan with 1 1/2 - 2 inches of oil, and heat to 350 degrees. Punch down the dough, and divide it into 15  balls. Use your fingers to stretch the balls of dough into 1/4 inch-thick squares (depending on how thick you like your scones... we like 'em thick). Place the dough in the oil and fry until golden brown on each side.

Place fried scones on paper towels. Serve HOT with butter, honey, cinnamon, powdered sugar, or use for Navajo nacos.

PF Changs Chicken Lettuce Wraps

Ingridients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Instructions

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Chocolate Chocolate Cake

This is the best chocolate cake I have ever made! Frosting is amazing too!!

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 2 tsp. vanilla
• 1 cup boiling water
• Chocolate Frosting:
• 12 Tbsp. butter, softened
• 5 1/2 cups powdered sugar
• 1 cup cocoa
• 2/3 cup milk
• 2 tsp. vanilla                               

Instructions

1. Mix the first six ingredients together.
2. Then add the eggs, milk, oil, and vanilla.
3. Mix well.
4. Add the boiling water and mix slowly.
5. Pour into 2 greased and floured round pans.
6. Bake at 350 degrees for 25 to 30 minutes.
7. Let cool for about 15 minutes in the pans.
8. Turn them out of the pans onto cooling racks or plates.
9. Cool completely before frosting.
10. dd butter to bowl.
11. Then add about 1/3 of the powdered sugar.
12. Mix well.
13. Then about a 1/3 of the milk and vanilla.
14. Mix well.
15. Next 1/3 of the cocoa.
16. Mixing well after each addition
17. and scraping down the sides of the bowl.
18. Repeat until all is added.

Creamy Chicken and Broccoli Alfredo

Ingredients

• 8 ounces rotini pasta
• 12 ounces broccoli florets
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup milk, or more, as needed
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
• Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
• Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
• Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
• Serve immediately, garnished with parsley, if desired.

Best Pie Crust Ever

4 cups flour
1 T sugar
1 t salt
1 3/4 c shortening
1 egg
1 T vinegar
1/2 c ice water

Put water, egg and vinegar together in fridge to stay cold.
Cream together flour, sugar, salt and shortening.
Add egg, vinegar, and water.  Mix well.

Will make 4 crusts

Pumpkin Pie Upside Down Cake

1 Large can pumpkin
2 tsp cinnamon
1 tsp nutmeg
1 can of evaporated milk
4 eggs
1 1/2 cup sugar
1 box yellow cake mix
chopped pecans
2 sticks melted butter

Preheat oven 350
Mix together pumpkin, cinnamon, nutmeg, evaporated milk, eggs, sugar. Pour in pan.
Sprinkle cake mix on top.  Sprinkle nuts.  Drizzle butter.
Cook for 55-60 min.

Stationery card

Peaceful Snowflakes Holiday Card

Shop hundreds of holiday photo cards at Shutterfly.

View the entire collection of cards.

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter softened
1 tsp vanilla
2 eggs
2 3/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 Tbs sugar
2 tsp cinnamon

1. Heat oven to 400.  In large bowl, combine 1 1/2 cups sugar and butter, beat until light and fluffy.  add vanilla and eggs; blend well.  add flour, cream of tartar, baking soda and salt; mix well.
2. In small bowl, combine 2 Tbs sugar and cinnamon.  Shape  1- inch balls; roll in sugar-cinnamon mixture.  place 2 inche3s apart on ungreased cookie sheets.
3.  bake at 400 for 8 to 10 min or until set. immediately remove from cookie sheets. 

Stuffed Shells

Stuffed Shells

44 uncooked jumbo pasta shells (about 1 1/2 12oz boxes)

2C chopped cooked chicken

2C fresh chopped spinach

1 Onion, Chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 C)

1 large egg, lightly beaten

1 Tb dried parsley flakes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp pepper 

2C shredded mozzarella cheese, divided

1 (26oz) jar prepared spaghetti sauce

**When mom makes this she adds sausage and it's really good:)

Cook shells according to package directions; drain and set aside.

Preheat oven to 350. Lightly grease 2 13x9x2 in baking dishes.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. 

Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy duty aluminum foil. 

Bake, covered for 40 min. Uncover, sprinkle with remaining 1 C mozzarella. Bake for 5 to 10 more min.

Makes 8-10 servings.

Chewy Coconut Chocolate Chunk Blondies

CHEWY COCONUT BLONDIES

These are so delicious and received approval from everyone that had some.
Which wasn't very many people because I ate them!  :)

There's a party in my tummy...

INGREDIENTS:

1 Cup. Flour
1/8 tsp. Salt
4 oz. Unsalted Butter (Melted then cooled to room temperature)
1 Cup. Light Brown Sugar, packed
1 Large Egg
1 1/2 tsp. Vanilla Extract
1 Cup Flaked Coconut
1 Cup Chocolate Chips or Chunks
1 Cup Chopped Walnuts (Optional but delicious)

****Optional Topping****
1 Cup Semisweet Chocolate Chips
1 tsp. Butter or Shortening

Combine flour and salt, set aside

Beat melted butter and brown sugar together until smooth;
beat in egg and vanilla extract until well blended.

Slowly beat in the flour and salt mix, until blended.  Then stir in the coconut
and chocolate chips or chunks.

Bake for 20 to 25 minutes, or until set in the center but still soft.  Do not over bake.  Let
the bars cool slightly before drizzling with chocolate, then cool completely before cutting
into small squares.

For topping, if using, melt chocolate chips with 1 tsp. butter or shortening until smooth.  Drizzle over
the bars with a spoon or pour the mixture into a sandwich bag and cut a very small piece of the corner off.  Drizzle, squeezing the chocolate out over the bars.

Yummy!!

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Jodie's Peppermint Cheesecake

1 Brownie Mix- Any kind
1 (1/4oz) envelope unflavored gelatin
1/4 C COLD water
2 (8 oz) packages cream cheese softened
1 tsp Peppermint Extract
1/2 C granulated sugar
1/2 C milk
1/3 C crushed peppermint candy
1 C heavy cream
3oz chocolate candy bars, grated

Directions:
1.Make brownies- set aside.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved.
3.In a bowl, combine softened cream cheese and sugar, mixing at medium speed with a electric mixer until well blended. Gradually add the gelatin mixture, milk, peppermint extract, and crushed peppermint candy, mixing until completely blended.
4. Taste to make sure it is minty enough. Continue to add extract and candy canes until you like the flavor. Should be a little strong- but not too strong,
5. Chill in refrigerator about 15 min. Should be slightly thickened but not set. Whip the heavy cream while it is chilling.
6. Whip 1 C heavy cream to soft peaks and then fold with spatula into peppermint cheesecake mixture. It doesn't have to be completely mixed.
7. Pour over brownies.
8. top with crushed peppermint and grated chocolate candy bar.
9. Refrigerate for 3-4 hours to set the gelatin.

Apple Cider

8 cups Apple juice
1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
1 tsp grated orange peel
Orange slices w/ peel

In large sauce pan combine juice and sugar. For spice bag, place cinnamon, cloves, allspice, and grated orange peel in the center of a double thick, six inch square of cheesecloth. Tie closed with a clean string. Add spice bag to saucepan with juice. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes. Remove spice bag. Serve w/ orange slices.

Mrs Fields Chocolate Chip Cookies

1 lb butter
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 cups chocolate chips
1/2 to 1 cups nuts (optional)

Cream butter and sugars together. Add eggs and vanilla.
Stir in dry ingredients and chocolate chips. Mix well, refrigerate.
Put on wax paper-covered cookie sheet with ice cream scoop.
Bake at 350 for 8 to 10 minutes.

Seriously Yummy Baked Beans

10 slices bacon cut into pieces
1/2 lb. ground beef
1/2 cup chopped onions
1/3 c granulated sugar
1/3 c brown sugar
2 tablespoons molasses
1/4 c barbecue sauce
1/4 c ketchup
2 tablespoons prepared mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup crushed pineapple and juice
1 can 16 oz red kidney beans, drained
1 can 16 oz pork & beans
1 can 16 oz butter beans, drained

In large skillet, brown bacon, ground beef & onion. Drain excess fat. Add rest of ingredients and mix well. Bake in 3 qt casserole dish, uncovered at 350 degrees for 1 hour. Makes 8-10 servings.

So Yummy!!!! :)

Chocolate Pudding Cake

One Chocolate Devils Food Cake Mix
One Large Package Chocolate Pudding (Cook&Serve)
12oz Package Chocolate Chips
3 Cups Milk

Stir pudding mix and milk into a large saucepan.
Bring to a full boil, stirring constantly.
Remove from heat and immediately stir in the cake mix.
Pour into sprayed 9x13 cake pan.
Put chocolate chips on top.
Bake at 350 for 30 minutes.

S'mores Bars

S'mores Bars
(Recipe from Cooking With My Kid)
2 stick of butter, room temperature
1/2 cup brown sugar
1 cup sugar
3 king-sized milk chocolate bars
2 large egg
3 cups marshmallow creme/fluff
2 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 cup graham cracker crumbs (15 full-sized graham cracker rectangles)
2 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 degrees. Grease an 13x9" baking pan. Use a mixer to cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Set aside. In a large bowl,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the butter mixture, until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Spread marshmallow creme over the chocolate bars. Place remaining dough in a single layer on top of the marshmallow. If you roll sections of dough out on the counter and lay them piece by piece on top, it's easier. You can press them together with your fingers. Bake for 30 minutes, until lightly browned. Be sure to cool completely before cutting into bars.

Classic Buttermilk Pancakes--YUM!!!

Classic Buttermilk Pancakes

2 cups flour
4 TBS sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
3 TBS unsalted butter, melted
1 large egg

Directions: Heat your oven to 200 degrees (to keep your cooked pancakes warm). Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (don't overmix.) Heat your skillet over medium heat for about 5 minutes before pouring your batter in. Brush the bottom of the pan with a thin layer of oil. Cook pancakes until golden brown on both sides.