Cookie Houses

Items needed:

    ^6 Hostess Coconut Bar Cookies (per house) - 24 cookies in a pack

    *White Almond Bark (Approx 2 lbs of chocolate for 8 houses)

    Foil Wrapped Cardboard (10"x10")

    Small Candies (see below)

Cut one end of 2 cookies to a peak, from the middle of the small end to approx 3/4 inch down the side for the ends of the house.  Use the melted chocolate to 'glue' the house together and to secure it to the foil covered cardboard.  Place the peaked ends inside the side walls, so the roof won't fall in.  'Glue' the candy on the house and foil to decorate it. Can use toothpicks for snow men's arms.

Suggested candy: (enough candy to make 10-20 houses)

    *Mini Marshmallows

    *Holiday Mini M&M's - 2-3 tubes

    *Skittles - 1 bag

    ^Smarties - 1 bag

    *Gum Drops - I container 

    ^Peppermint Wheel - 1 small bag

    *Red Hots - 1 box

    *Chocolate Chips - 1 bag

    *Cake Decorating Sprinkles - 

    *Mini Candy Canes - at least 2 per person

    *Lifesavers - 1 bag

    *Pretzels (sticks) - 1 bag

    *Twizlers Pull n' Pull (Licorice rope) - 1-2 bags

    *Cinnamon bears - 1 container

    ^A chocolate Santa or snowman - 1 per person

    *Graham Crackers - 1-2 boxes

Where to buy the candy: *= Walmart, ^=Dollar Tree

Christmas Trees:

    *Candy bag w/ kisses and both size of Reese’s (makes 24 candy trees)

Hersey kisses, 2 mini/fun size Reese's, and regular Reese's.  To assemble stack mini, regular, mini the kiss on top.

Candy Train:

    *Fun Size Snickers

    *Hershey Kisses

    *Peppermint wheels, lifesavers, smarties (see above)

Use fun size snickers.  For the engine cut one snicker in half and place on top on one end of another snickers. Place a Hershey kiss on the top of the cut snicker.  For the caboose take the other half of the snicker and place it on top of a snicker in the middle.  Use Peppermint wheels, lifesavers or smarties for wheels. 

It cost roughly $50 to buy everything you need for the houses.

From: Jolene Cressall

German Pankcakes

6 Large Eggs

1 Cup Milk

1 Cup Flour

1/2 tsp Salt

2 Tbls melted butter

Preheat oven to 400 degrees.  Place the first 4 ingredients into a blender and blend until smooth.  Pour melted butter into a 9x13 baking dish and tilt to cover the dish.  Add batter and bake until puffed and golden brown.  About 20 minutes.  Remove from oven and dust with powdered sugar serve with fresh berries and syrup.

Little Smokies

2-16 oz packages miniature smoked sausage links

8 oz grape jelly

12 oz barbecue sauce

Mix jelly and barbecue sauce together in crock pot then add mini sausages.  Cook on high for 2-3 hour or until they are hot.  

Earthquake Cake

*Spray the pan!*

1st Layer:

-1 Cup Chocolate Chips

-1 Cup Coconut

2nd Layer:

-German Chocolate Cake Mix

 

Prepare as directed on box. Pour over 1st layer

3rd Layer: 

Melt together in a sauce pan

- 1 cup butter

- 8 oz Cream Cheese

-1 lb Powdered Sugar

Pour over (around) first 2 layers

Bake 350 degrees 45-50 minutes.  May overflow in oven (put down foil in bottom of oven). 

Squash Casserole

Ingredients:

3 med squash (yellow)

1 Onion chopped

1/3 Cup Shredded Cheddar Cheese

1 Egg, beaten

1/2 tsp Salt

1/2 tsp Pepper

4 T. Margarine

1 1/2 Cups Bread Crumbs

Directions:

Dice or slice squash then cook with onion in a small amount of salted water until tender.  Drain then add bread crumbs (reserve some to sprinkle on top), cheese, egg, salt, pepper and margarine.  Mix and pour into a casserole dish.  Sprinkle bread crumbs on top then bake at 350 degrees for 30 minutes.  After baked sprinkle the top with cheese.

Banana Bread

Ingredients:

6 Large or 8 medium very ripe bananas

4 Eggs

2 Cups Sugar

3/4 Cups Oil

4 Cups Flour

1 tsp Baking Soda

2 tsp Salt

2 tsp Baking Powder

Directions:

Grease and flour 2 large loaf pans then set aside.  In a large mixing bowl peel bananas and mash well. Add eggs, sugar, and oil then mix till well blended.  In a separate bowl mix flour, baking soda, salt and baking powder.  Add flour mixture to banana mixture.  Mix until blended but do not over mix.  Pour into prepared pans.  Add Crumble Topping if desired.  Then bake at 325 for 45-50 minutes or until wooden toothpick inserted into the center comes out clean.  

Makes 2 large loaves.

Makes about 12 small loaves.  Note if making smaller loaves bake at 325 for 25-30 minutes.  

Crumble Topping

Ingredients:

1 Cup Flour

3/4 Cup Brown Sugar, packed

1 tsp Cinnamon

1/4 tsp Salt

1 stick butter, cut into 8 pieces (do not melt)

Directions:

Mix together in a medium bowl flour, brown sugar, cinnamon and salt. Then add the butter and with you hands squish the butter into the mixture until it is all well mixed and in clumps.  Add to your dish by squeezing in your hands and crumbling.  

If baking something more than 30 minutes, after the 30 minutes cover with foil to prevent over browning or burning.

Makes enough to cover a 9 x 13 pan

Homemade Granolla

Ingredients:

4 Cups of Old Fashioned Oats

1 Cup of Sliced (or Chopped) Almonds

1/2 Cup Brown Sugar

1/2 tsp Cinnamon 

1/4 tsp Salt

1/4 Cup Unsalted Butter (Melted)

1/3 Cup of Honey

1 Egg White

Directions:

1. Preheat over to 300 degrees and line a cookie sheet with foil.

2. Mix together oats, almonds, brown sugar, cinnamon and salt. 

3. In a separate bowl mix together the butter, honey and egg white. 

4. Mix well the oat and butter mixtures together then spread an even layer onto your cookie sheet.

5. Bake for 30 minutes. If you like chunks in your granolla wait until it is completely cooled to brake up. If not brake up once it has slightly cooled. Store in an airtight container. 

Strawberry Cheesecake Salad

Ingredients:

1 Big Strawberry Yogurt (2 lbs)

2 Small Instant Pudding (Coconut Cream, Cheesecake or White Chocolate)

1 Large Cool Whip (12-16 oz)

16-32 oz Chopped Strawberries (some sliced to put on top)

3 Bananas sliced (optional)

3 Cups of mini marshmallows (optional)

Directions:

Mix together the yogurt and pudding. Set aside in the fridge while you chop up the strawberries. After you slice the bananas dip in lemon juice to prevent browning (or slice and mix in right before serving). Add the cool whip and strawberries to the yogurt mixture. Add the bananas and marshmallows then refrigerate till serving. Add sliced strawberries and bananas on top to decorate. 

Skor Cake

Ingredients:

1 box of Devils Food Cake (and ingredients to make the cake)

1 tub of Cool Whip

1 Can of sweetened condensed milk

14 oz of caramel sundae syrup

2-3 Skor or Heath bars

Directions:

Bake the Devils Food Cake as directed on the box in a 9 x 13 pan.  While the cake is baking combine the milk and caramel.  Right after you take the cake out of the oven use a wooden spoon to poke holes in the cake.  Only push the spoon down about a half an inch, don't push it all the way down in the cake. Then poor the milk/caramel mixture all over the cake allowing it to soak in.  Once the cake is completely cooled spread cool whip over the top.  (I usually don't use the whole tub, but you can if you like a lot of cool whip on your cake).  Crush the Skor or Heath bar into small pieces and sprinkle on top of the cake.  You can also drizzle caramel and or chocolate syrup on the top if desired.  Store in the refrigerator.  

Lemon Drop Mini Cakes

Mini Cakes:
1 Lemon Cake Mix

1 Pkg Instant Vanilla Pudding Mix

4 Eggs

1 1/4 C. Sour Cream

1/2 C. Milk

Mix all together and bake in a mini muffin tin. Use a #100 cookie scoop to fill the tins. Bake 325 F for 12 minutes.

Lemon Glaze:

3 1/3 - 4 C. Powder Sugar

Lemon Zest

2 Tbls unsalted butter (melted)

1/4 C. Fresh lemon juice

1/4 C. Warm Water

Mix all together. Add more powdered sugar if needed.  It is better to have a thicker glaze. If it is to runny it will run right off the mini cakes, take a long time to dry and be a sticky glaze.  After the glaze drys you want to be able to run your finger over the top of the cakes without any stick.

Topping:
Raspberries or other berry/fruit

Once cakes have baked flip upside down on a wire cooling rack.  Once cooled dip the bottom of the muffins in the glaze.  (Start with 3 1/2 cups but if the glaze is too thin add more powdered sugar) Let the glaze dry then top with a berry or fruit.

Yield: 8 dozen

Peanut Butter Cup Chocolate Pie Recipe

Yield one 9-10 inch pie 

Total time: 3 hours

Ingredients:

Oreo Crust-

1 package of Oreos

1/4 cup butter, melted

Filling-

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container cool whip (8 oz), thawed

Chocolate Ganache

1 1/2 cup chocolate chips

1/2 cup heavy whipping cream

Toppings

Reese's Peanut Butter Cups, some cut in half, others chapped. (Can use the mini unwrapped kind)

Directions:

Oreo Crust-

Process the Oreo's in a food processor until fine crumbs remain.  In a large bowl, combine the crushed Oreo's with the melted butter.  Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray.  Place in fridge until ready to use.

Filling-

In a large mixing bowl combine the peanut butter and cream cheese with an electric mixer until well blended.  Add the cool whip and stir with a spatula until mixed.  Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Canache-

Place Chocolate chips in a medium heat proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling

Pour the heavy cream over the chocolate chips and allow the moisture to stand for 1-2 minutes.  

Use spatula to stir the mixure until smooth.

Allow the ganache to come to room temperature before adding it to the pie.

Topping-

Before the chocolate hardens, add the peanut butter cups.  Start by adding the halved peanut butter cups around the edges.  Placing them as close or as far apart as you want.  Then add the chopped peanut butter cups to the center of the pie.

Cover the pie with tin foil and return to the freezer or fridge for 1-2 hours.  Before serving remove the pie from the freezer and let it sit for a few minutes to make cutting easier.  Cover freeze/refrigerate any leftovers.

Sweet and Savory Coconut Rice

Ingredients:

2 cups of white or jasmine rice

1 (14 ounce) can of coconut milk

2 cups of water

2-3 tsp granulated sugar

1/4 cup chopped green onions

Black pepper to taste (opt)

Directions:

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow 5 minutes to stand.  Add chopped green onions bottoms, black pepper and additional salt.

Garnish with green tops of onions and serve immediately.

Sweet Chili Chicken with Pineapple Salsa

Chicken:

Juice from 1 large lime (2-3 Tbls)

1 1/2 Tbls Curry Powder

2 tsp veg or Olive Oil

1 lb chicken tenders (about 8)

Salt 

Black pepper

Lime wedges (opt)

Salsa:

1 1/2 Cups diced pineapple

1/4 Cup  or less of thinly sliced red onion

1 avocado, diced

1 Tbls fresh lime juice

3 Tbls cilantro, chopped

Pinch of salt

Sauce:

3 Tbls Sweet Chili Sauce

1 Tbls honey

1 1/2 tsp Soy Sauce

1 Tbls warm water

Chicken directions:

Place lime juice, curry powder and oil in a large zip top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill to medium high heat and oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side or until internal temp registers 165 degrees F.

Salsa direction:

Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

Sauce directions:

Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.

To Serve:

Plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)

Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips 

Dry Beans

For Pints

2/3 cup raw beans

1/2 tsp salt (optional)

For Quarts

1 1/3 Cups raw beans

1 tsp salt (optional)

Put dry beans into bottles and add salt.  Fill with water to the neck add lids and rings.  Put in pressure cooker and bring up to 15 lbs and cook.

Pints cook for 60 minutes

Quarts cook for 1 hour 30 minutes

This is for dry beans (black, pinto, white).

You can soak your beans over night or (12-18) hours then fill you bottles with beans to the neck, add salt, water, lids and rings then pressure cook. - I have done both

A #10 can of dry beans will make approximately:

18-20 pints

8-9 Quarts

*This also depends on if you soak them or not.  If you do not soak them you will make more jars.

Meatball Sauce

1 C Grape Jelly

1 C Ketchup 

Mix together and put half into a crock pot.  Place meatballs in and then cover with the other half of the sauce.  If meatballs are precooked then warm up on low for 2-3 hours stirring occasionally.  If meatballs are uncooked cook on high for 4 hours or low for 6-7 hours.

Creme Brûlée

200 ml (about 7 oz) Whole Milk

250 ml (about 9 oz) Whipping Cream

1 Vanilla Bean

6 Egg Yolks

1/3 C (plus) Sugar

Orange Blossom Extract

Sugar in the Raw

1. Mix milk and cream together in a pan.  Cut the vanilla bean in half and scrape the center seeds out of the bean. Add to the milk mixture and add the bean skin too.  Cook on below medium until it boils.
2. In a separate bowl, mix egg yolks and sugar.  Then beat together until almost white.  
3. Discard the vanilla bean skin then pour milk mixture into the eggs and sugar mixture.  Stir eggs while pouring in and mix well.  
4. Add orange blossom to the mixture.  Smell to see if it is enough.  
5. Pour into brûlée dishes until the dish is almost full.  Put dishes on to a cookie sheet, pour water around the dishes about 1/2 way up the dish.

Cooking Options:

1) Original baking directions: Bake at 250 degrees for 1 hour or until fairly firm.  It will firm up more in the fridge.  (Had to increase the time by 20 minutes then another 15 and increase the temp to 275) OR

2) Bake at 275 for 1 hour and 10 minutes.  (White ramekins bake 10 more minutes, red ramekins right amount of time, but cook in a glass dish instead of cookie sheet)

Personal Note: Using the red ramekins pour 1/2 cup of the mixture into each one.  Should fill the 6 ramekins. Put them in a glass 9 x 13 dish and fill with water till its 1/2 way up the dish.  Bake at 275 degrees for 1 hour 30 minutes.  (Last time internal temp was around 177-178 degrees.  That seemed to cook it to a good consistency.) 

Cool to room temp and then chill in the fridge for a minimum of 3 hours up to 2 days.

When ready to serve, sprinkle 1 tsp of raw sugar evenly over each chilled custard. (You only want a thin layer of sugar.) Use a blowtorch and move the flame back and forth over the sugar topping until it reaches the desired caramel appearance.  

Serve immediately with raspberries or other fruit.

Makes 4-6

From Valerie Causse