Vanilla Cream Pie

From Grandma Lu's kitchen to Sharlynn's kitchen to mine! Nick loves the coconut version.

4 eggs
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups half-and-half, light cream, or milk (i usually just use milk)
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla

Separate egg yolks from whites; set white aside for meringue. In a medium saucepan, combine sugar and cornstarch. Gradually stir in half-and-half (or cream or milk). Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to filling in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.


COCONUT CREAM PIE: prepare as above, except stir in 1 cup flaked coconut with butter and vanilla.

BANANA CREAM PIE: prepare as above, except before adding filling, arrange sliced bananas over bottom of shell.

DARK CHOCOLATE CREAM PIE: prepare as above, except increase the sugar to 1 cup. Stir in 3 ounces chopped unsweetened chocolate with the half-and-half.

SOUR CREAM-RAISIN PIE: prepare as above, except decrease sugar to 2/3 cup and increase the cornstarch to 1/3 cup. Fold in 1 cup raisins and 1/2 cup dairy sour cream with the butter and vanilla. Heat filling mixture through (do not boil).



This is an easy recipe. I usually cook it low and slow - that way it doesn't curdle or burn. ENJOY!

Red Velvet Crinkle Cookies

Pinterest! Love it. These are delicious and very festive! Lemon zest is a must!

Hands-On Time: 20 minutes
Total Time:
Servings: About 4 dozen cookies
Rating: 4.5 stars
Description:
A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
Ingredients
6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest
Baking Instructions
Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Store in airtight container with wax paper or parchment separating layers.
Tips:
For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.
Copyright © 2011 Pinnacle Foods Corp. LLC. All Rights Reserved.

Salted Nut Roll

from Cinda, from my shower and EVERYONE loved it!

16 oz. dry Roasted peanuts (salted) 3 Tbs. butter or margarine
1 can sweetened condensed milk 4 c. miniature marshmallows
12 oz. Reeses Peanut butter chips (I use 1½ bags)

Butter 9 x 13 inch pan. Pour ½ peanuts in pan. Mix butter and peanut butter chips in sauce pan over low heat. Heat until melted, add milk, and mix well. Remove from stove, add marshmallows. Pour over peanuts, and then top with remaining peanuts. Press in and refrigerate until ready to serve. Cut into squares and serve.

No Bake Cookies

When I was in Utah visiting my cousin she made these. Hers didn't set, but they were still delicious. So tonight I got the craving to make them. Found a recipe on allrecipes.com, and thanks to the comments of people I figured out that she probably didn't let it boil long enough. I made sure it was really boiling for 1.5 to 2 minutes.

Ingredients

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter (used creamy, added a few more oats to keep crunchy)
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Projects

'tis the season: http://www.cluckclucksew.com/2009/10/easy-treattote-bag-tutorial.html
This bag's dimensions were off for me. I ended up cutting like an inch from the top of these bags. I also felt the handles were too big and not long enough, if you want them to put them on their shoulders. So I cut mine 6 in by 16 or 17 inches. Then, I used interfacing to make them stiffer, than cut the piece in half so they ended up 3x16. Fun and easy to make, and a lot easier to store than plastic pumpkins. ;)


My sister-in-law asked me if I had a project for baby boy. No, unfortunetly I had to tell her no, what do I make for a boy, so she hooked me up to this site, super cute. This is going to be one of my projects now.
http://www.cluckclucksew.com/2010/04/car-seat-cover-aka-greeter-deterrent.html

Oatmeal

I have made Shar's Kitchen Bread forever. It's the best I'd found, just not my favorite taste. (found at sharskitchen.com/recipes wheat bread) I've tried all kinds of versions and I finally made one that is a big keeper!
I was looking online on different breads and found that you can subtract some of the water and add cooked oatmeal. Something to that effect. So I added around 2 cups of cooked oatmeal to my bread, subtracted 2 cups of water, and I also add flaxseed and wheat germ around 3 tablespoons of each. I use all wheat flour in it and it was delicious and light and yummy!

By the way, rasberry, cherry, pomegrante jelly from Costco is delicious.

Finger Painting

My friend did this with her kids, and it looks like so much fun, on my list.

From milkandcuddles.com

1/2 cup cornstarch
3 Tablespoons sugar
1/2 tsp. salt
2 cups of cold water
food dye

Heat in saucepan(low heat), constantly stirrring until thick around 10-15 min. Works for up to 3 days, then gets hard.
She also has homeade play dough and watercolors! Cool.

Whoppen Cake

It's really called Chocolate Cake with Malt Topping, the best cake EVER.

From Better Homes and Garden

Cake ( I actually made frosting first, needs refrigeration)

Put in bowl:

1/2 cup unsweetened cocoa powder

(use 3 8x8x2 inch pans, grease and put one teaspoon of cocoa in pans, put the rest in bowl)

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

In another bowl:

2/3 cup butter, softened

1 3/4 cup sugar

Beat and add one at a time;

3 eggs

4 oz unsweetened chocolate, melted and cooled

2 teaspoons vanilla

Alternate beating in flour mixture and 1 1/2 cups milk into butter mixture. Pour into pans bake 350 for 17 to 20 min.

Malt topping Frosting- seriously yummy

Heat 2 cups heavy whipping cream just until boiling, remove from heat add 1/3 cup malted milk powder, stir. Add 2 11.5 oz milk chocolate pieces do not stir, cover and let sit for 10 min. Then stir and refrigerate 3 hrs. Beat with electric mixer for 3 min, becomes light brown and fluffy.

Layer frosting and cakes. Mine was a little crumbly, but it was a day or two old, but ummm..

2 cups of malted milk balls for decor

Strawberry Jam

from Brooke Jenkins

2 lbs. strawberries

4 cups sugar

1/4 cup lemon juice

Blend all in blender. Bring to a boil till it reaches 220 degrees. Put in clean jars (I boiled mine). To seal, turn jars over for 10 min. (allows the tops to get hot) Turn back over and wait for the pop! I didn't think it would work, but that first pop made me smile. ;)

This jam is runnier than the freezer jam. But, just as delicious! (almost same recipe) Fun to can. If you like your jam chunkier than use a potato masher, don't blend. Yummy on blender pancakes!

Coconut and Almond Syrup

Ronna Goodmansen

Mix together 1 c. sugar and 1 Tab. cornstarch. Mix together and add to:

1/3 c. butter

1/8 t. salt

1/2 t. almond extract

1 cup milk

1/2 t. vanilla

1/2 t. coconut extract

Bring to boil and stir until thickness. Serve over German Pancakes, or waffles, or reg pancakes..

Blender Pancakes

Adapted from Shar's Kitchen

Combine in blender the following and mix on high speed for 2 full minutes:

1 cup whole grains (wheat or buckwheat)

1 cup milk

Add:

1 cup milk and blend 2 more minutes

Add:

2 eggs

1/3 cup canola oil (I used coconut oil)

1/2 tsp. salt

1 Tab. honey or 1 Tab. apple juice cocentrate

Blend well. Can or store in refrigerator over night.

Just before cooking, add:

1 Tab. Baking powder (blend in gently with moment speed until mixed.

Banana Chip Muffins

Can you tell my girls like these? I looked over and my18 month old had already eaten two or three tops. ;)

From BM Food from -Thomalee Abraham

2 extra ripe bananas
2 eggs
1 cup packed brown sugar (I don't pack it. Less sugar is better for me.)
½ cup butter or margarine
1 tsp. vanilla
2 ¼ cup flour (The 1/4 cup I use wheat flour)
2 tsp. baking powder
½ tsp. cinnamon
½ tsp. salt
1 ½ cup chocolate chips (I used mini, and like only 1/2 cup)

Mash bananas well with fork or potato masher. In a bowl, beat mashed bananas, eggs, sugar, butter, and vanilla until well blended. In a large bowl, combine flour, baking powder, cinnamon, and salt. Stir in chocolate chips after adding flour mixture to banana mixture. Mix until all blended. Spoon into well greased muffin cups( I use mini muffin tin). Bake at 350 for 20-25 minutes(mini more like 15 to 20 min.

Chicken and Pasta

K- picture is not as good as it tastes.

I have heard about marinating chicken in Italian Dressing, but it was organized cooking that reminded me of it, so easy.

Pronto Pasta Bake

adapted from Pampered Chef

12 oz rotini pasta (I've added other kinds of pasta, and wheat pasta)

1 medium zucchini, coarsely chopped

1/2 of yellow squash coarsely chopped (really you could use more zucchini or more squash with whatever you have)

2 garlic cloves

1 jar 48 oz spaghetti sauce (with basil, or anything you like)

2 oz Parmesan cheese (this would be nice, but I choose to spend money else where)

2 cups of mozzarella cheese

375 degrees. Cook pasta. Press garlic, add zucchini, and sauce in bowl. I split this recipe into two 9x9, or 8x8 pans and freeze one for later. If you have a bigger family use 9x13 pan. Layer 1/2 sauce, 1/2 pasta, and 1/2 cheese, then again. Cover and cook for 45 min, uncover and bake for 5 more min.

Serve with yummy garlic bread. A lot like a mini lasagna, bet you could add meat too. Yummy.

Italian Red Potatoes

I don't have measurements for this, but we love them.

Oven at 400 degrees

4-5 red potatoes (how ever many to feed your fam)

Cut up into bite size pieces. Coat with olive oil, Italian Seasoning, and we like garlic, so garlic salt. If you don't you can use just salt and pepper. Pop in the oven for 10 min, open stir around, add more oil if looks dry or sticks to pan. Pop in for another 10 min, check them again and stir. Then 5 more minutes and then try not to eat to many!

Strawberry Freezer Jam

Don't let this no sugar needed fool you. It does unless you use Splenda, and if you didn't know, do not use splenda, I think it has an awful after taste, but also contains sucralose. (which I have been told anything with ose on the end is a form of sugar) Fry's had strawberries on sale this week for 97 cents, so I bought some and got this hoping for less sugar. Nope and I didn't want to use a fake sugar, so I used real sugar instead. The freezer jam really is delicious, my aunt Debbie made a ton one day and gave me a batch home. WE LOVED it. So, yes it has that stinkin sugar in it, but what jam doesn't? Hopefully strawberries go on sale again. My friend said she had a recipe that doesn't need sure-jell. I'll post it when I try it. ;)

Tortillas

I always wondered what would happen if I didn't have tortillas in food storage. Here it is! Thanks best bites, now if I could replace that shortening with something healthier.. maybe butter?

Flour Tortillas

2 1/2 c. flour
1 c. very hot water
1 tsp. Kosher salt
1/4 c. shortening

Mix flour, salt and shortening. Still crumbly, add some hot water. Then roll in balls, then fry.

Stressed?

This sign made me laugh.

I definitely want to hang it in my kitchen. Not crazy about her flowers on it, but otherwise pretty cute.

Stressed spelled backwards is Desserts!

http://www.lilluna.com/2011/02/tutorial-tuesday-stressed-spelled.html

Nutrition

I went a fun class last night. It was by Tiffany Higgins. http://www.healthorigins.org/

She talked about fats, cholesterol, sugar, soy, and more. What did I learn?

I need more saturated fats. Ex: Eating Peanut Butter with veges, or yogurt with fruit. It helps fills us up and stay somewhat full longer. So, add the butter to your eggs! (real butter, not the fake stuff) yum! Use palm oil for frying, coconut oil for baking, no vege oil. Olive oil is still great! Just don't get a big bottle. When exposed to air it starts to go bad. Whole milk has less processes, and has the saturated fats, milk does a body good. Be careful about formula! She talked about a company that sold a formula that caused brain damage. They of course got caught, but look at ingredients, several brands have fructose in it! Sugar! And why do we have a rise in obese children? Crazy.

I need to eat eggs. It helps our cholesterol, keep those egg yolks! If your cholesterol is high, add more fiber.

Sugar is bad. Don't eat it. I know, like that's going to happen, but just think it always goes to your liver and turns to fat. Appetizing? When you use a sweetener, use honey. NOT Agave Nectar. Not good for you at all. Use unrefined sugar, like maple syrup, molasses... just make sure it comes from a good source. If you still want to use sugar, go ahead, but maybe use less. This is so true, the blue berry muffin recipe that I love so much from Am. Test Kitchen, I always take more sugar out of it. Way to much sweetness going on. And they taste awesome w/o ALL that sugar.

Soy is awful!!! Do not eat anything with soy. No soy milk, soy beans, soy anything! It has extra hormones and 'stuff' in it. (Also heard this from my mom and friend Beth) If your allergic to milk, stick to Rice Milk or Almond Milk. Soy sauce? Well, the best is Organic natural fermented for at least 6 months found at Sprouts.

She also talked about our emotions and how they effect our health. This is so so true. We have to figure out our bodies. The signs it gives us, lets us know when we are stressed and to step back and think about our environment and what stage we are in. Protection mode or safe mode. We are always in one of these categories. She suggested writing things down. Just let it out. I have heard this from my cousin, Sarah too. Never done it, I'll have to try it.

There are a lot more things she talked about, but these were the ones I want to focus on. My mom is going to her bigger seminar next weekend. I'm looking forward to all the info she is going to let me in on.

Please try to stay healthy! Thanks to all those who have shared info with me. I have heard some of these things from others and I am grateful for the knowledge.

Message through food

These are super cute ideas for Easter! The cookies are from my sis-in-law Meghan, and then the buns are from Positively Splendid.

This is a great activity to do with children to teach them the Easter Story. These cookies are slightly different than a traditional meringue because they are meant to be hollow and are started at a higher temperature. The initial heat makes the moisture evaporate quickly and an air pocket forms. These work very best in a dry environment, so avoid running your dishwasher or boiling water while making the meringue. If cookies are not all the way dry in the morning, you can bake them in a low-temp oven for a few more minutes (although I prefer them a bit wet & chewy). Make sure your beaters and bowl are really clean - the egg whites won't form peaks if there is any trace of oil.


-her Aunt Janet McClellan

Begin this recipe on Saturday, the day before Easter.
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon or a wooden meat hammer
duct tape or packing tape
Bible

Preheat oven to 300*F.

Place pecans in zipper baggie and let children beat them with the wooden spoon or hammer to break them into small pieces.


Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.


Let each child smell the vinegar. Put 1 teaspoon of vinegar into the mixing bowl.


Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.


Add egg whites to the vinegar. Eggs represent life.


Explain that Jesus gave his life to give us life. Read John 10:10-11.


Sprinkle a little salt into each child's hand. Let them taste. Then put your pinch of salt in the bowl.


Explain that this represents the salty tears shed by Jesus's followers, and the bitterness of our own sin. Read Luke 23:27


So far, the ingredients are not very appetizing! Add 1 cup sugar to the bowl.


Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him. Read Psalm 34:8 and John 3:16.


Beat with a mixer on high speed for 10 to 15 minutes until stiff peaks form.


Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.


Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheets.


Explain that each mound represents the rocky tomb where Jesus's body was laid. Read Matthew 27:57-60.


Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door.


Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.


Leave the kitchen. If you've been making these cookies just before bedtime, GO TO BED!


Acknowledge that the kids are probably sad that they've worked hard to make these cookies, and now have to leave them in the oven overnight. Explain that Jesus' followers were in sad when Jesus died and the tomb was sealed. Read John 16:20 and 22.


On Easter morning, open the oven and give everyone a cookie. Ask the kids to notice the cracked surface. Have them bite into the cookies. The cookies are hollow!


Explain that on the first Easter morning, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.


HE HAS RISEN!

Resurrection Buns

15 individually frozen rolls, thawed (I use Rhodes brand)
15 large marshmallows
1 stick butter, melted
1/2 cup sugar
1 teaspoon cinnamon

Flatten each roll into a circle and place one marshmallow in the center of the circle. Wrap dough around marshmallow and pinch to seal. Make doubly sure that the dough is sealed tightly around the marshmallow to ensure when the marshmallow melts during baking, the sugar does not leak out.

In a shallow dish, combine cinnamon and sugar. Dip each marshmallow-filled ball into melted butter. Dredge in cinnamon/sugar mixture, coating evenly on all sides. Place in greased 9x13 baking dish, seam side down. Repeat with remaining rolls. Cover pan with plastic wrap and place in refrigerator to rise overnight.

On Easter morning, heat oven to 350 degrees. Remove rolls from refrigerator. Remove plastic wrap from pan and bake rolls for about 30 minutes, or until golden. Serve warm and enjoy this little reminder that Christ is risen indeed!

Publish Post

Carrot Frame

Seriously, so sad to find this only a few days before Easter, but want to keep it on file! From Positively Splendid.

For this project, you will need...

Carrot templates

Green and orange fabric

Fusible Peltex (a very heavyweight interfacing)

Coordinating thread

Dimensional adhesive foam dots

Craft glue

A washable ink marker

1 piece of yellow cardstock

1 pieces of white cardstock

Letter stickers

Black pen

(1) 8x10 frame

Basic sewing supplies (machine, shears, etc.)

step 1 / Iron your Peltex to the wrong side of your green and orange fabrics according the the product instructions. Use a marker to trace your carrot base and carrot top templates onto the interfacing side of your fused fabric (orange for the bases, green for the tops). Cut out all of the pieces.

step 2 / Use your washable ink marker to trace two little bunny-sized teeth marks onto one of your carrot base pieces. Trim away the excess. Now, head to your machine and edgestitch around the perimeter of each of your carrot base and top pieces. (This stitching is optional, but it really does make this project pop!)

step 3 / Trim a piece of yellow cardstock to 8 inches by 10 inches, and a piece of white cardstock to 5.5 by 7.5 inches. Place foam dots on the outer corners of your white cardstock piece, and adhere it on your yellow cardstock piece, taking care to ensure it is precisely centered. Use craft glue to adhere your carrot tops to you white cardstock, as shown.

step 4 / Apply foam dots to the back of each of your carrot base pieces, and adhere them to your white cardstock so they are centered over their respective top piece. Make sure to reserve the "chomped" carrot for the third place in line. Adhere letter stickers with your chosen sentiment (I used "Yum") just below the cut-out portion of your third carrot. If desired, use a black pen to create faux "stitching" all the way around your piece of white cardstock for added impact. Now, slip your creation into your frame.

All done, and (almost) good enough to eat!

Going to Disney

Mickey Clippies or Princess? I'll put my pic up of my mickey fabric clip after I get a pic.

http://www.girlythingsbows.com/mouse_ear_clippies.html

http://nobownogo.com/item_2/Princess-Clippie-Instructions-Set-of-10-E-Books.htm

I know a girl who makes these, so of course I thought.. I can make one of those too. I found it one online and whamo, ok I haven't tried the princess ones... maybe next time..

BBQ Pizza

YUMMY. Take your pizza dough, throw on grill, top with whatever you want! BBQ chicken, avocado, cilantro, tomatoes.....

Tomato Basil Soup

5 (28oz) cans Italian stewed tomatoes

6 cups beef broth

1/2 cup grape jelly

1 large onion-finely copped

2 cloves garlic-finely minced

6 T. olive oil

4 T. dried basil

2 T. sugar

3 bay leaves

3 t. salt

1 t. freshly ground pepper

Give tomatoes a little whirl in food processor until almost smooth, but not quite. Saute onion in oil until soft. Add garlic and saute for another minute or so. Add remaining ingredients & simmer for 30 minutes. Season with salt and pepper to taste. Serve with crusty French bread or garnish with croutons and a little parmesan cheese.

Not-So-Bean Salad

Serves 12-15 easily. Doubles well.

Drain & combine

1 can sliced carrots

1 can corn

1 can green beans

Add 1 sliced small onion, and 1 sliced green pepper (long-wise then in 3rds). Chill overnight (or at least several hrs) in the following dressing): 3/4 cup sugar; 2/3 cup white vinegar, 1/3 cup salad oil; 1 tsp. salt; 1 tsp. pepper & 1/2 tsp. celery seed

Valentine's Day

Super cute craft for letting someone you love know they are loved! It's also a free download. LOVE those!

http://www.thedatingdivas.com/tara/how-do-i-love-thee/

Cranberry Pork

I'm sorry, I can't remember where I got this from. It was one of those blog hopping days and just copied and pasted recipe to try... But it is seriously delicious, easy, and different.

1 16oz can whole berry cranberry sauce
3 Tbs. lemon juice
4 Tbs. Dijon mustard
3 Tbs. brown sugar
2lbs of pork tenderloins

In a small mixing bowl, combine the cranberry sauce, lemon juice, mustard and brown sugar. Place pork tenderloins in crockpot and pour cranberry mixture on top. Cover; cook on low 8-10 hours (or on high for 4-5 hours).

Mudslide cookies

I made these cookies at Christmas for a few neighbors who gave them rave reviews. Mudslides are a cross between meringue cookies and brownies, which sounds weird but is actually delicious. Joey declared them his favorite cookie EVER. I'm not sure I'd go that far, but I do really love them--after all, they contain four kinds of chocolate. The batter is more like cake than cookie, so don't let the texture throw you off. Also, the recipe is big and makes 24 - 30 large cookies.

3/4 cup plut 2 T cake flour

1 T baking powder

1/8 tsp salt

1 T cocoa

1 T boiling water

1 tsp vanilla

7 oz unsweetened chocolate, coarsely chopped

6 oz bittersweet chocolate, coarsely chopped

1 stick (8 T) unsalted butter

7 large eggs

2 3/4 cups sugar

2 cups chopped walnuts

1 1/2 cups bittersweet chocolate chips

Preheat oven to 350 degrees. Lightly spray cookie sheet or line with parchment paper.

Sift the flour, baking powder and salt into a bowl and set aside.

Combine cocoa and boiling water to make a paste. Blend in the vanilla.

Melt the unsweetened and bittersweet chocolates with the butter in a bowl in the microwave in 15 to 20 second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, beat together eggs, sugar and cocoa paste on high speed until light in texture and thick, 6 - 8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4 cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 - 4 inches between the cookies.

In batches, bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely.

Orange Rolls

Around this time of year, when oranges are plentiful, I have fond memories of my Aunt Debbie's delicious rolls.

4 T. yeast
1 c. warm water
1 T. sugar
Dissolve yeast in warm water and sugar.
After it has risen add:
2 1/2 c. buttermilk
4 eggs
5 c. flour (plus whatever it takes for it to pull away from the bowl)
1 c. butter
1 c. sugar
4 t. baking powder
4 t. salt
Blend 30 seconds on low speed, 2 min. on medium scrape often.
Take out of bowl and let sit on lightly floured surface for 10 min.
Separate into four and shape into rectangles.

Filling / Frosting

3/4 c. butter
3/4 c. orange rind
1/2 c. orange juice concentrate or juice from orange
6 c. powdered sugar

Put frosting on rectangle and roll. Cut with thread to make rolls.
Save some to put on top of rolls when they come out of the oven. You may want to add a little milk to make it more like a glaze.

Bake at 350 for 15 min. to 25 possibly.

Pizza Hut Pan Pizza

So, I've never had the Pizza Hut Pan Pizza, but this is yummy. I try all kinds of pizza doughs and combos. This really is a keeper. From Meghan's blog, from someone elses. ;)

Dough:

1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) –
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish, put 3 Oz. of oil (we used 2 Tbsp. in each pan) in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. (I pushed mine down and up on the edges about half way through the rising)

Prepeat oven to 450 degrees. Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge. Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza. Place toppings of your choice in this order – pepperoni or ham, vegetables, meats-cooked ground sausage or beef. Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown – about 15 minutes. I then brush outer edge of crust with garlic butter.

Do you like Blueberries?

These are sooooo good. I love blueberries and have tried a couple different recipes, this is the BEST. From American's Test Kitchen.

Best Blueberry Muffins

From the episode: Best Weekend Breakfast

Makes 12 muffins

If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

INGREDIENTS

LEMON-SUGAR TOPPING

• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 teaspoons finely grated zest from 1 lemon

MUFFINS

• 2 cups fresh blueberries (about 10 ounces), picked over ( i accidentally used all 2 cups in the batter, but i had some left over to make the sauce, it was delicious)
• 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly (i used margine)
• 1/4 cup vegetable oil
• 1 cup buttermilk (see note)
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

• 1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
• 2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• 3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
• 4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
• 5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.