Pancakes

1 cup Flour

2 Tbsp Sugar

2 tsp Baking Powder

1 tsp Salt

1 Egg

1 cup Milk

2 Tbsp Oil

1 tsp Vanilla

Mix all the ingredients together in a bowl and cook the pancakes on a skillet. 

From Sierra

Bacon Corn Chowder

1 package of Bacon

1/2 large Onion chopped

8 oz Cream Cheese cubbed

2 cans of Cream Corn

2 cups Chicken Broth

3/4 cup Milk

1/2 of Rotisserie Chicken cubed or shredded

4-6 Red Potatoes diced

1. Add the chicken broth, milk and cubbed cream cheese to the crock pot. Turn on high to and stir occasionally to melt the cheese.

2. While the cheese is melting, cook bacon in a skillet and after bacon is finished sauté the chopped onions in the bacon grease until they are translucent and soft.

3. After the cream cheese is melted and mixed together, crumble bacon and add it and the onions to the crock pot.

4. Add the corn, cubed chicken and diced potatoes to the crock pot and stir all together.  

5. Cook on high for 4-6 hours or on low for 6-8 hours until the potatoes are soft and tender. Time may vary due to size of diced potatoes and crock pot. Sometimes I will cook it on high for 2-3 hours and then switch it to low for the reminder of the time. 

You can cook this in a pot on the stove.  Follow the same instructions and add to pot.  Stir frequently so it won’t burn and cook until the potatoes are soft. 

From Rachel Musselman

Fluffy Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1 1/2 Cups of Milk

3/4 Cup + 1 Tbsp Sugar (Divided)

1 Egg

1 Tbsp Salt

2 Tbsp Yeast

2 Cups Warm Water

9-10 Cups All Purpose Flour

1/2 Cup of Butter (melted)

Filling:

1/2 Cup Butter (at room temperature)

1 Cup Brown Sugar

2 Tbsp Cinnamon

Pinch of salt (?)

1/2 Cup Heavy Cream (for pouring over the risen rolls)

Frosting:

6 oz Cream Cheese (softened)

16 Tbsp Butter (at room temperature)

Pinch of Salt

4 Tbsp Milk or Heavy Cream

1 tsp Pure Vanilla Extract

3 1/2 Cups (14 oz) Powdered Sugar

Directions:

1. Scald the milk. (Add milk to a small sauce pan over medium heat.  Heat until a skin forms on top, about 170 degrees.  Watch carefully to make sure the milk doesn’t boil.)
2. Melt butter then add 3/4 cup of sugar.  Add butter and sugar mixture to the scalded milk.
3. Cool it down by adding 1-2 cups of flour then add the egg and salt.  Let it cool. 
4. While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar.  Let it sit for a couple of minutes until it is buddy.  
5. Once the milk mixture has cooled down to just warm, add the yeast mixture.  (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
6. Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups.  The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour.  Be sure not to add too much flour.
7. Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it.  If you can without the dough breaking then it is ready.)  
8. Cover and leave in a warm place to rise until double in size.  (About 1 hour.)
9. Make the filling.
10. Spray working space, rolling pin and hands with cooking spray to prevent sticking.  Dump you dough out and roll the dough into a rectangle about 10 x 20 inches. 
11. Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls.  Roll the short ways to get more swirls, but less rolls.)
12. After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes.  Then using a serrated knife cut the log into evenly sized rolls.  Place onto cookie sheet, in baking pan or muffin tin.  (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
13. Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough.  If it springs back immediately then it needs more time.  If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.  
14. Pre-heat oven to 350 degrees.  Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees.  (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees). 
15. Let rolls cool.  
16. To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy.  Add salt, milk/cream and vanilla.  Mix again, add powdered sugar and whip until light and cream.  
17. Spread evenly on top of slightly warm rolls.  Serve immediately or let cool completely and serve at room temp.  Enjoy!  

Note for cooking frozen rolls:  Thaw rolls in the fridge (preferably over night).  Then put in a warm spot for 30 minutes to 1 hour to activate the second rise.  Then bake as directed.  

Overnight Tater Tot Breakfast Casserole

INGREDIENTS:

 12 to 16 ounces breakfast sausage (see note)

 1 cup small diced bell peppers (any color)

 1/2 cup small diced onion

 6 large eggs (see note)

 1 cup milk

 1/2 cup sour cream

 1/2 teaspoon salt

 Pinch of black pepper

 24 ounces (about 6 cups) frozen tater tots

 1 cup (4 ounces) grated cheddar cheese

 1 cup (4 ounces) grated Monterey Jack cheese

 Chopped green onion or chives, for garnish (optional)

 Sour cream and salsa, for serving (optional)

INSTRUCTIONS:

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Check to make sure the middles is baked. Sprinkle with green onions or chives, if using. Serve warm.

NOTES:

Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.

Eggs: I continue to make this over and over (since posting) and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).

PREP TIME: 25 MINUTES 

COOK TIME: 50 MINUTES 

ADDITIONAL TIME: 12 HOURS 

TOTAL TIME: 13 HOURS 15 MINUTES

YIELD: 8 SERVINGS

HTTPS://WWW.MELSKITCHENCAFE.COM/MAKE-AHEAD-OVERNIGHT-TATER-TOT-BREAKFAST-CASSEROLE/

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Overnight Raised Waffles

Ingredients

·       3 1/2 cups milk

·       6 tablespoons butter, cut into pieces

·       4 large eggs

·       2 teaspoons vanilla

·       4 cups all-purpose or white whole wheat flour or a combination (see note)

·       2 tablespoons granulated sugar

·       1 teaspoon salt

·       1 tablespoon instant yeast

Instructions

1.      Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

2.      In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.

3.      In a large bowl, whisk together the flour, sugar, salt and yeast.

4.      Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

5.      Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.

6.      When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Notes

I've made these with 100% white flour = divine. I've made these with 100% wheat flour = hearty and slightly more dense. I've made these with 50% white flour and 50% whole wheat flour = just right for us.

This recipe can easily be cut in half if needed.

Yield: 8-12 waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 12 hours

Total Time: 12 hours 15 minutes

From: Mel's Kitchen Café https://www.melskitchencafe.com/overnight-raised-waffles/

Raspberry Açaí Bowl

Ingredients:

2 Bananas, frozen

1 packets of unsweetened açaí blend

1 C Raspberries, frozen

1/4-1/3 C Almond Milk (Coconut Milk or Milk)

Toppings:

Raspberries

Dark Chocolate, chopped

Nutella 

Shredded Coconut

Directions:

1. In a blender combine the bananas, açaí berry packet, raspberries and 1/4 C of Milk.  Blend until completely smooth adding more milk if necessary.
2. Pour into a bowl and top with raspberries, dark chocolate, coconut and drizzle the Nutella.  Enjoy immediately!

Chocolate Fondue

Ingredients:

·       10 ounces semisweet or bittersweet chocolate, chopped (see note)

·       1/3 cup milk

·       1/3 cup heavy cream

·       1 teaspoon vanilla extract (see note for other variations)

·       Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)

Instructions:

1.       In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don't let it come to a boil; keep it on low heat.

2.       Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.

3.       Serve with dippers of your choice.  Recommend: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.

Notes:

v  Let's talk chocolate for a second. I almost always use Ghirardelli's bittersweet chips for our chocolate fondue - sometimes Ghirardelli's semisweet chips in a pinch, but we like it darker and richer with the bittersweet. I will warn you that I tried Nestle chips once and they didn't melt well (and the taste was off) so choose your chocolate carefully. If you aren't using a higher-end chocolate chip like Ghirardelli's or Guittard, I'd use a baking bar of chocolate (usually above the chocolate chips in the store aisle) since it tends to melt better than chocolate chips.

v  If you aren't a dark chocolate fan and want it rich and chocolatey without being too dark, several times when we've made this for friends that aren't as hip on dark chocolate as we are, at the end I dropped in about 1/2 cup chopped white chocolate (or Guittard white chocolate chips which melt better than other white chocolate chip brands) to melt for a creamier, lighter version. You'll probably want to add a touch more heavy cream to thin it out a bit if doing that - just play around with amounts and consistency.

v  Also, you can vary the flavor with the extract. We usually stick with vanilla but you could try adding orange extract or peppermint for a twist on the chocolate fondue.

v  A final note - depending on the type of fondue pot you have, you may be able to make the fondue start to finish in the pot; be sure to consult manufacturing directions if doing so.

Yield: 6-8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

From: Mel’s Kitchen Café - https://www.melskitchencafe.com/perfect-chocolate-fondue/

Peach Cobbler

Ingredients:

• 1 jar of Peach Pie Filling

Cobbler Topping:

• 1 cup (5 ounces) all-purpose flour 
• 1/3 cup (2.5 ounces) granulated sugar 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup milk 
• 1/4 cup (4 tablespoons, 2 ounces) butter or coconut oil, melted

Instructions:

1. Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
2. Pour the peach pie filling into pan.
3. In a medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
4. Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don't overmix; it's ok if it's a little lumpy.
5. Dollop the topping by spoonfuls over the peaches.
6. Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream.

Notes

For those interested, I have used white whole wheat flour for the recipe before; it's tasty, but the topping isn't quite as light and fluffy as using unbleached all-purpose flour.

This recipe can easily be doubled for a 9X13-inch pan.

https://www.melskitchencafe.com/classic-and-delicious-peach-cobbler/

Banana Bread Steel Cut Oats

Ingredients

2 cups milk (almond milk, dairy milk, etc)

2 cups water (see note)

2 to 3 mashed/pureed bananas (about 1 cup)

2 cups steel cut oats

Pinch of salt

1/4 cup brown sugar (or honey)

1/2 teaspoon vanilla extract

For serving: sliced bananas, chopped toasted nuts, honey for drizzling

Instructions

Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.

Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.

Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla.

Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.

Notes

If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 minutes

Additional Time: 30 minutes

Total Time: 44 minutes

https://www.melskitchencafe.com/instant-pot-banana-bread-steel-cut-oats/

Berry Smoothie

- ¾ Cup Frozen Mixed Berries

- ½ Cup Vanilla Yogurt 

- 1 Cup Milk 

- ¼ Cup Rolled Oats 

Add everything into a blender and blend until smooth.  Enjoy!

Blueberry, Banana Smoothie

- 2/3 Cup Yogurt 

- 1 Cup Milk 

- 1 Banana 

- ¾ Cup Blueberries

Add everything into a blender and blender until smooth.  Enjoy!

Blueberry Smoothie

- 1/8 Cup of Rolled Oats 

- 1 Cup of Milk 

- ½ Cup Vanilla Yogurt 

- ¾ Cup of Frozen Blueberries 

Add everything into a blender and blender until smooth.  Enjoy!

Banana Smoothie

- 1/8 Cup of Rolled Oats 

- 1 Banana (can be frozen) 

- 1 Cup Milk 

- 1 Scoop of vanilla Protein Powder or Weight Loss Shake Powder

Add everything into a blender and blender until smooth.  Enjoy!

Raspberry, Banana Smoothie

- ¼ Cup Rolled Oats 

- ½ Cup Milk 

- ½ Cup Vanilla Yogurt 

- ½ Banana 

- 1/3 Cup Raspberries

Add everything into a blender and blender until smooth.  Enjoy!

Peanut Butter & Jelly Smoothie

- 1 Tbsp Peanut Butter 

- ¾ Cup of Frozen Berries 

- 1 Scoop of Vanilla Protein Powder or Weight Loss Shake

- ¼ Cup of Rolled Oats 

- 1 Cup of Milk 

Add everything into a blender and blend till smooth. 

Chocolate, Banana, Peanut Butter Smoothie

¼ Cup of Rolled Oats 

1 Scoop of chocolate protein powder 

½ Cup Unsweetened Almond Milk 

½ Cup Water or 6-8 Ice Cubes

1 Tbsp Natural Peanut Butter 

1/2 Frozen Banana 

Macros: 371 Cal - 11.5F/39.25C/26.75P (29%F/42%C/29%P)

Add all ingredients into a blender and blend till smooth. Drink immediately.

Alternative Smoothie:

1/4 Cup Rolled Oats
1 Scoop of weight loss shake powder
5.5 oz Chocolate Premier Protein
1/2 C Water or 6-8 Ice Cubes
1 Tbsp Peanut Butter
1/2 Frozen Banana

Add all ingredients into a blender and blend till smooth.  Drink immediately.

Macros: 413 Cal - 13F/40.5C/ 33.5P  (28%F/39%C/32%P)

Caramel

Ingredients:
2 cups sugar
2 cups half and half
1/8 tsp. salt
1 cup butter
1 1/2cups corn syrup
1 tsp. vanilla
Dipping Chocolate
Chopped nuts (optional)

*DO NOT DOUBLE* The mixture will boil up if you double it, it will spill over. 

Directions:

1. Use the butter you are going to melt in your pan and butter your glass 9x13 pan or 8 inch square pan before you put it in your pan.
2. In a heavy duty pan melt your butter then add sugar, half and half, corn syrup and salt.  Stir well.
3. Bring mixture to a boil on medium to medium hi heat stirring constantly.  When it first boils it will almost boil over the edge of the pan.
4. As the caramel boils down wash down the sides of the pan continuing to constantly stir.
5. For a firmer caramel cook until 240 degrees F.  For a softer caramel cook to 235 degrees
6. Remove from heat, add the vanilla and stir well.  If adding nuts add them now.
7. Pour into your buttered glass dish and let it cool.
8. Cut into squares and wrap in wax paper or dip in melted tempered dipping chocolate.  To make a salted caramel sprinkle with salt after dipping in chocolate before it hardens.
9. Store in an air tight container in a cool place. 

*Substitute for 2 cups of half and half is 1 cup heavy cream and 1 cup milk.

*To use for caramel apples, fondue, and topping on apple pie cook caramel to 225 degrees.

From Betty Cressall

No Bake Cookies

2 C. Sugar
1/2 C. Butter
1/4 C. Cocoa
1/2 C. Milk
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Directions:
In a saucepan bring to boil sugar, butter, cocoa, and milk.  Boil until all sugar granules are dissolved.  Take off burner and add oats, peanut butter and vanilla.  Spoon out cookies onto wax paper.  Let cool, eat when hardened.

Meatballs

1 pound hamburger
1/2 C Dry Bread Crumbs
1/4 C Milk
2 Tbsp. Finely Chopped Onion
1 tsp. Salt
1/2 tsp. Worcestershire Sauce
1 Egg

Mix ingredients; shape into 1 1/2 inch balls.  Cook over medium heat, turning occasionally, until brown (about 20 minutes).  Or cook in ungreased oblong pan at 400 degrees until light brown 20-25 minutes.

Serves 4