Walking Tacos

Ingredients:

1 lb Ground Beef or Turkey 70-80% lean

1 tbsp Chili Powder

½ tsp Salt

¾ tsp Cumin

½ tsp dried Mexican Oregano

¼ tsp Garlic Powder

¼ tsp Onion Powder

½ cup Tomato Sauce or Ketchup

 

Cheese Doritos (large bag or small snack bags)

Shredded Lettuce

Sour Cream

Shredded Cheese

Salsa

Sliced Olives

Diced Tomatos

Ranch

Beans (optional)

Directions: 

1. Brown ground beef then season with chili powder, salt cumin, oregano, garlic, onion and tomato sauce.  

2. Prepare other toppings.

3. Start with Doritos, slightly crush in bag or bowl, top with ground beef and other toppings.  Mix together and enjoy!

From Sierra

 

Caesar Chicken Salad

Large Caesar Salad Kit

Rotisserie Chicken

Tortellini

Cherry Tomato’s

Directions:

1. Cut the chicken into bite size pieces.  Boil the noodles and drain.  Cut tomatoes in half. 

2. Combine everything into a large bowl and drizzle the contents of the salad kit over everything. Toss together and serve. 

From: Katie Delahunty

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.  

The Ultimate Brownies

Ingredients: 

4 Eggs

1 Cup Oil

2 Cups Sugar

1 1/2 Cups of Flour

1/2 Cup Cocoa

1 tsp Salt

1 tsp Vanilla

1/2 bag sweetened Coconut Flakes (14 oz bag)

Up to 12 oz white chocolate chips (2/3 bag ish)

1/2 Cup Mini Semi Sweet Chocolate Chips

Grease pan with shortening (optional)

Directions: 

1. Mix all together, but don’t over mix.

2. Pour into a heavy greased 9”x13” baking pan.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. (For more fudgey center bake 38ish minutes, depending on your oven)

From Jolene and Lance Cressall

Baking Tips

Cookie Scoop Recommendations

#20 - Muffins, Cupcakes, Large Cookies

#40 - Medium Cookies

#60 - Protein Balls, Mini Muffins

Vanilla

Pure Vanilla Extract- 

Vanilla beans soaked in alcohol and become a dark liquid (has to have 35% alcohol content to be pure).  When baking alcohol bakes out of food and can bake the flavor out of your food.  Use this for frostings, ice cream, pudding or anything not baking. 

Imitation Vanilla Extract-

Not as strong or potent as the pure vanilla. It takes the one major component and artificially creates that from wood pulp and add it to water and dark color.  It has a lower alcohol content so it can be better for baking. 

Mexican Vanilla (blend)- 

Combines imitation vanillin and some vanilla bean extract and a lower alcohol content. Have to be careful what brand you can buy recommend blue cattle.

Butter Vanilla Emulsion-

Flavored in water not alcohol based.  It doesn’t bake out when baking.   

Baking Soda & Baking Powder

For fluffier results in baking use new soda and powder.  Even just a year old makes a big difference.  Should be replaced at least every 6 months.  Write the date you open it on the box.  Get the name brand products for better baking products.  

The goal is to have enough baking soda (BS) or Baking Powder (BP) to neutralize the acid plus enough leftover to lift batter. BS is 4x’s stronger then BP. Typically you need 1/4 tsp (BS) or 1 tsp (BP) to lift 1 cup of flour. 

Silicone Mat vs Parchment Paper  

Silicone is more slick so baking item will spread out more.  Silicone will insult more so baking item will be lighter in color.  Parchment paper baking item will brown more on bottom and edges.  

Flour

When it comes to flour it’s all about the protein.  More protein=stronger flour=more gluten development= chewier texture.

How you measure your flour can make a big difference in how much flour is really going into your recipe.  Measurements below are for 1 cup of flour.

See Orson Gygi for more information:  http://blog.gygi.com/

Chocolate Covered Caramel Pretzel Rods

Items needed:

• Pretzel Rods
• Peter’s Caramel (melted)
• Milk Chocolate (melted)
• White Chocolate (melted)

How to melt Peter’s Caramel in the oven:

• Preheat your oven to 200 degrees F.
• Place the entire 5 lb. loaf into a french oven or a large stock pot.
• Once the oven has heated, place the french oven or stock pot loaded with the caramel inside for 60-90 minutes.
• Check the caramel at 45 minutes, (because some ovens are hotter than others), and then again at 60.
• When the caramel has completely melted, remove the french oven or the stock pot from the oven.
• Place the melted caramel in the pot onto the stove top. You can drip right out of the pot!

Instructions:

1. Dip the pretzel rods into the melted caramel and place on parchment paper to set for a couple of minutes. 
2. Dip into the the melted chocolate, which ever you want as your base.  Let cool
3. Drizzle the accent chocolate over the rods let dry completely and enjoy!

Caramel Apple Cheesecake Bars with Streusel Topping

INGREDIENTS

APPLES:

 3 medium Granny Smith apples, peeled, cored and finely chopped

 2 tablespoons sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

STREUSEL TOPPING:

 1 cup (7.5 ounces) packed light brown sugar

 1 cup (5 ounces) all-purpose flour

 1/2 teaspoon cinnamon

 1/2 cup (1.75 ounces) quick cooking oats

 1/2 cup (1 stick, 4 ounces) butter, softened

SHORTBREAD BASE:

 2 cups (10 ounces) all-purpose flour

 1/2 cup (3.75 ounces) packed brown sugar

 1/4 teaspoon salt

 1/2 teaspoon cinnamon

 1 cup (2 sticks, 8 ounces) butter, softened

CREAM CHEESE LAYER:

 2 (8 ounces each) packages cream cheese, softened

 1/2 cup (3.75 ounces) sugar

 2 large eggs

 1 teaspoon vanilla extract

CARAMEL SAUCE:

 4 tablespoons butter

 1 cup (7.5 ounces) packed light brown sugar

 1/2 cup heavy whipping cream

 Pinch of salt

 1 tablespoon vanilla (can cut down to 1 teaspoon for less vanilla flavor)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
2. For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
3. For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
4. For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
5. For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
6. Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
7. For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
8. Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

PREP TIME 1 HOUR  

COOK TIME 50 MINUTES  

TOTAL TIME 1 HOUR 50 MINUTES

YIELD: 9X13-INCH PAN

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