Pumpkin Flan

Pumpkin Flan Recipe

3/4 to 1 cup of sugar for caramel   1 8.5 oz. can of pumpkin 1 can of evaporated milk   1 can of condensed milk   4 eggs   1 tsp of cinnamon   1/4 tsp of ginger   1/4 tsp of cloves   1/4 tsp of nutmeg   Directions:   Preheat oven at 350 degrees F.   Put sugar in a pot and melt the sugar at medium to high flame. The sugar will begin to liquify. Stir the sugar when it begins to melt. Sugar burns quickly so you must watch the pot - the color of the caramel should be a light to medium brown. If it's dark brown and smells burnt, start over. When the sugar is completely liquid, immediately remove from the stove and pour into the bottom of your baking dish and move around to spread along the bottom. Melted sugar is very hot so be careful not to touch it.   In a blender, mix all the rest of the ingredients. Pour the mixture into the baking dish which has the hardened caramel on the bottom.   Place baking dish into a bigger baking dish. Fill the bigger baking dish with water so that your flan bakes in a water bath. Make sure the water only comes up to about 1/4 inch from the top of the baking dish which contains the flan. The water will bubble so you don't want it to overflow into your flan.   Bake for 1 hour and 15 minutes. Remove from oven and let cool completely before refrigerating. When you are ready to serve you can invert the flan onto a serving plate so that the caramel coat is at the top. 1 8.5 oz. can of pumpkin

Best Bread Machine Bread (Half White/Half Wheat)

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 1/4 teaspoons yeast
1/4 cup vegetable oil
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons salt

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. (Seriously, do it!)

Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

This produces bread with a softer crust. SO great!

Sweet & Sour Meatballs

Meatballs:
2 lb lean ground beef/ground turkey
1 C rolled oats
2 eggs, slightly beaten
2/3 C onion, finely chopped (or 1/4 C dehydrated onion)
1 1/4 tsp salt
few grains pepper
1 1/2 tsp worcestershire sauce
2/3 C milk

Sauce:
1.5 C brown sugar
3/4 C vinegar
3 tsp prepared mustard
3/4 C bbq sauce
3 tsp worcestershire sauce

Combine meatball ingredients and form into balls about 1 1/2 inches in diameter. Place in 9x13 dish in a single layer. In a bowl combine the sauce ingredients, mix, then pour over the meatballs. Bake at 350 degrees for 30 min. Serve over rice.

Freezes well in bags for future meals.

Worcestershire

I was cooking with a few friends the other day and we couldn't all agree on how to say this. We had a lot of fun with it!

Worchestershire= WUUS-tur-shur

http://mw4.merriam-webster.com/cgi-bin/audio.pl?ggworc02.wav=Worcestershire

Fruit Rolls Ups/Leather

2..5- 3 cups ripe fruit OR defrosted frozen fruit (I've only used thawed frozen strawberry so far)
2 tsp lemon juice
sweetener to taste: honey, sugar, agave etc.
dash of cinnamon, vanilla, extracts or other seasonings as desired (optional)

Preheat oven to lowest temperature (140°- 170°).  Puree all ingredients in a food processor until smooth.  Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat (don’t use foil, parchment, or waxed paper), and spread to 1/8″ thick.  Place in oven and bake for 6-8 hours, until center is not tacky anymore.  Remove from oven and peel off of baking sheet.  Cut into strips and roll in parchment or plastic.  Store in airtight container or freeze.

Ranchero Beans (Homemade Refried Beans)

3 cans pinto beans and 1-3 cups water OR 5 cups water + 2 cups dry pinto beans

1 onion, peeled and quartered OR 1 Tbls minced onion
1 clove garlic, peeled
1 carrot, peeled and cut into chunks
1/2 jalapeno (optional)
Sprinkle of cayenne pepper
1/2 tsp ginger
1/2 tsp salt
1 tsp honey
1 cup salsa or taco sauce

Bend 1cup of water, onion, garlic, jalapeno and carrot until finely chopped. Place blended veggies and all other ingredients in crock pot on low for 4-8 hours. Mash with potato masher.

These are great thrown in a tortilla with some cheese and chicken.

Gorilla Pull Apart Bread

Ingredients

• 1/2 cup granulated sugar 

• 3 teaspoons cinnamon 

• 1/2 cup (1 stick) butter 

• 1 cup packed brown sugar 

• 1 (8-ounce) package cream cheese 

• 2 (12-ounce) cans refrigerated biscuits (10 count) - Sometimes I use 3. Depends on the same of your bundt cake pan.  

• 1 1/2 cups coarsely chopped walnuts 

Directions

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Red Robin's Honey Mustard Poppy Seed Dressing

• 1 1/3 cups mayonnaise
• 4 1/2 tablespoons white sugar
• 2 1/2 tablespoons honey
• 2 tablespoons yellow mustard
• 2 tablespoons Dijon Mustard
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons poppy seeds

Just mix everything together, then refrigerate.
This makes quite a lot so you may want to half it.

Slow Cooker Peach Crisp

4-5 large peaches, peeled & sliced-or 3 cans (15oz.) peaches
2/3 c. oats
2/3 c. flour
2/3 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
3/4 c. butter
Vanilla ice cream (optional)


Slice peaches into thick slices. Add sliced peaches (or drained canned peaches) to the bottom of the slow cooker. Combine oats, flour, sugar, cinnamon, and nutmeg in a medium bowl. Cut in softened butter until mixture is crumbly. Sprinkle over peaches.

Cover and cook on low for 2-3 hours, or until peaches are soft, but not mushy. Serve with vanilla ice cream.

Frozen White Chocolate Yogurt Pretzels

Frozen White Chocolate Yogurt Pretzels

175 Calories 22 Carbs 15g Protein 3g Fat

VIA

Ingredients:

• 1 Serving Reduced Fat Snyders Pretzels
• 3/4 Box Sugar Free/ Fat Free White Chocolate Pudding Mix
• 1/2 Cup Plain Fat Free Chobani Yogurt

Directions:

1. In a mixing bowl combine yogurt and pudding mix
2. place in freezer for 5 minutes to get thick
3. remove from freezer and dip pretzels in,
4. smooth with a spatula. 
5. place pretzels in freezer for 35 minutes.

Peanut Butter Cookies

via

2 cups crunchy peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.http://emilykdesigns.blogspot.com/2011/07/peanut-butter-cookies-gluten-free-dairy.html




THESE ARE AMAZING! SOFT DELICIOUS AND SIMPLE!

Ranch Chicken Pizza

Fettuccini Alfredo Pizza
from Deals to Meals

1 Pizza dough recipe
1 c. ranch dressing
1 t. garlic cloves, minced
2 t. basil
½ c. shredded Parmesan Cheese
Chicken or sausage
Green onions
Vegetables (Mushrooms, Zucchini, yellow squash, onions, etc.), diced or cut thin
Tomatoes diced small (optional)
Artichokes(optional)
Mozzarella Cheese
Fresh or dried parsley for garnish

Preheat pizza stone at 400 degrees. Roll out crust, or lay pitas on stone. Mix ranch, parmesan, basil and garlic in a bowl. Spread mixture over crust. Sauté meat and vegetables together until soft. Put sauce on dough, put meat mixture on top and then sprinkle with mozzarella cheese. Bake at 400 until golden brown.

Easy Margarita-style Pizza Sauce

After searching for a recipe for a good Margarita pizza, I found recipes calling for using sliced tomatoes instead of sauce to using a list of 20 ingredients for the sauce, so I came up with my own easy sauce. It turned out really well with our Sourdough Pizza Crust.

1 can petite diced tomatoes
1/4 onion, mined
3 cloves garlic, minced
2 tsp. oregano
2 tsp. grated Parmesan

Just mix ingredients and use as pizza sauce.

5 Minute Nutella Mug Cake

4 Tbls flour
1 tsp. of baking powder
pinch of salt
4 Tbls sugar

1 egg
3 Tbls cocoa powder
3 Tbls Nutella
3 Tbls milk
3 Tbls vegetable oil

Combine all ingredients in a large coffee mug. Whisk with a fork until smooth. Microwave for 1.5-3 minutes (depending on wattage)

{via}

Grocery Meal Plan

I'm trying to use more of the crockpot to make sure we actually eat dinner. We'll see how it goes!

Sesame Chicken
Buffalo Chicken Nachos
Firecracker Salmon
Taco Salad
Lettuce Wraps (CP)
Arroz con Pollo
Thai Peanut Chicken (CP)
Meatball Subs (CP)
French Dip Sandwiches (CP)
Sweet and Spicy Ribs (CP)
Chicken Tortilla Soup (CP)
Clam Chowder (CP)
Cashew Chicken (CP)

French Dip Sandwiches

1 packet onion soup mix
1 can beef broth
1 small beef roast

Place all ingredients in crockpot. High for 6 hours or Low for 3. Optional: Slice the beef when it's almost done and stick it back in to soak in juices.

Slice 1 loaf french bread lengthwise and put a layer of mozzarella on. Place beef slices on cheese along bred. Add another k=layer of cheese. Put top of bread on, wrap in foil and bake at 350 until cheese is melted.

Dip in leftover juice from crockpot.

Baked French Toast Overnight Casserole with Praline Topping

1/2 cup butter, melted (1 stick)
12 slices bread
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
5-8 eggs
1 1/2 cups milk

Praline Topping
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Melt butter and pour in a 9x 13. Layer bottom of pan with half the bread pieces Mix together brown sugar, cinnamon,  and nutmeg. In separate bowl, whisk eggs, milk & vanilla together. Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight.

Preheat oven to 350. In the morning, mix together ingredients for praline topping. Cover casserole with topping. Cover with a new piece of foil. Bake the casserole for 30 minutes. Then uncover and bake 15 more minutes. French toast bake should be browned and set.

2 Minute Fudge

1 1 lb. box confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla extract
1/2 cup (1/4 lb) butter
1 cup chopped nuts

1. In 1-1/2 qt casserole stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture will be too stiff to thoroughly blend all of dry ingredients).
2. Put butter over top in center of dish.
3. Microwave at high 3 minutes, or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred.
4. Blend in nuts. Pour into 8x4x3 dish lined with waxed paper. Chill 1 hour in refrigerator or 20-30 minutes in freezer. Cut into squares.
Makes about 36 squares.

Mango Sorbet

Mango Sorbet

Ingredients:
2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt
Directions:
Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

• 1 3/4 cup whole milk, divided
• 1/2 cup half & half
• 1/4 cup heavy cream
• 1/2 of a 14 oz can of dulce de leche (found in the latin isle)
• 1/8 teaspoon pure vanilla extract
• 3/4 – 1 – cup chopped toasted pecans

1. Bring 3/4 cup of milk, half & half, ans cream just to a boil in a  saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Chill mixture.  I put mine in the in the fridge for a couple of hours or you can quick-chill by putting bowl or pot in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2. When chilled, add the mixture to your ice cream canister and mix in remaining 1 cup of milk.  Freeze according to ice cream makers directions.  Then transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
3. Drizzle with remaining 1/2 can of Dulce de Leche warmed or chocolate ganache (recipe below) and sprinkle with pecans. Makes approx 1 1/2 qts.

Chocolate Ganache Topping

• 1/4 cup whipping cream
• 1/2 cup semi sweet chocolate chips

In a microwave safe dish, microwave cream and chocolate for 20 seconds.  Stir.  Microwave for 10 second intervals, stirring each time until chocolate is melted.  Allow to cool for 20 minutes before serving on ice cream.  If you let it cool too long just microwave for a few seconds again until desired consistency.

Double Cookie Dough Ice Cream

Double Cookie Dough Ice Cream 

Ingredients:
For the cookie dough:
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used mini chips)
For the ice cream:
3 tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups whole milk
1 cup chocolate chips (semisweet or bittersweet)
Directions:
To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour, then the vanilla and chocolate chips.  Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

To make the ice cream, melt the butter in a medium saucepan over medium-high heat.  Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.  Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt.  Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.  Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.

Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Chop the disk of cookie dough into small chunks.  As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.

Red Velvet Pancakes

 

Red Velvet Pancakes

Adapted from I am mommy

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup sour cream
1 teaspoon red food coloring (or more if you want them more red!)
2 teaspoons vanilla extract
Combine all dry ingredients in a large bowl and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla. Add wet ingredients to dry, and mix just until combined.
Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake
from Erin's Food Files (original recipes adapted from Apple a Day and Martha Stewart)

For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

1 bar white or dark chocolate

For cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.

Frosting:
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

Rich Chocolate Cake

Rich Chocolate Cake

Brittany ~ The Sisters Cafe

Cake:

2 2/3 cups (16 oz.) semisweet chocolate chips

1 cup butter

1 cup half-and-half cream

1 cup sugar

8 eggs

2 tablespoons vanilla extract

Glaze:

1 cup (6 oz.) semisweet chocolate chips

3 tablespoons half-and-half cream

2 tablespoons butter

2 tablespoons light corn syrup

Wrap  bottom of 10 inch springform pan with heavy duty aluminum foil. Grease  pan and set aside. (*make sure your pan fits tightly together so it  won't leak! *see note) In saucepan, combine chocolate, butter, cream,  and sugar; cook over low heat until chocolate is melted, stirring  occasionally. Remove from heat and stir until smooth. Pour into a large  mixing bowl; cool.

In another mixing bowl, beat  eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture,  a third at a time, until blended. Stir in vanilla. Pour into prepared  pan; place on baking sheet. Bake at 350 degrees for 45 minutes or until a  toothpick inserted near the center comes out with moist crumbs (top may  crack). Cool on a wire rack (cake will settle). Cover and chill for 1  hour. Run a knife around edge of pan in needed before removing sides.

For  glaze, in a large saucepan, combine the chocolate chips, cream, butter,  and corn syrup; cook over low heat until chocolate is melted; stirring  occasionally. Remove from heat; stir until smooth. Spread enough glaze  over top and sides of cake to cover. Chill for 10 minutes. Repeat with  remaining glaze. Chill overnight (or make early morning for serving in  the evening). Serve with fresh raspberries and mint leaves to garnish.  Refrigerate leftovers.

Homemade Tagalongs

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

This and other girl scout cookie recipes found here

Green Smoothie

2 cups baby spinach
1 banana (frozen for that creamy ice cream effect)
1 cup strawberries
About a cup of water, or just enough to blend to desired consistency
Raw agave, honey or stevia to sweeten
Blend and pour

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

FOR THE CUPCAKES:
1 cup All-purpose Flour
¼ cups Unsweetened Cocoa Powder
½ teaspoons Baking Soda
¼ teaspoons Salt
6 Tablespoons Unsalted Butter, Softened
¾ cups Granulated Sugar
2 whole Large Eggs
1 teaspoon Vanilla
½ cups Milk
_____
FOR THE FROSTING:
½ cups Unsalted Butter, Softened
3 cups Powdered Sugar
1 teaspoon Vanilla
½ Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Milk
Marshmallows And Chocolate Shavings To Garnish

Preheat oven to 350F. Line a jumbo muffin pan with 6 cupcake liners or you can also use 12 standard muffin cups.
In a medium bowl, combine flour, 1/4 cup cocoa, baking soda and salt. In a large bowl, beat 6 tablespoons butter and sugar until smooth. Beat in eggs and 1 teaspoon vanilla until fluffy. On low speed, beat in dry ingredients alternating with 1/2 cup milk, beginning and ending with dry ingredients.
Fill prepared liners 2/3 full with the batter. Bake at 350F for 20 minutes or until center is set. Remove cupcakes from pan and let cool.
For Frosting:
Beat 1/2 cups butter on medium speed until creamy. Slowly beat in powdered sugar until smooth. Add vanilla, cocoa and milk and mix until smooth.
Frost the cooled cupcakes and top with mini marshmallows and chocolate shavings.

Wisconsin Cauliflower Soup

Wisconsin Cauliflower Soup
(Copycat of Zupas)

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes. 

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

Peanut Butter, Banana, and Honey Cookies

Peanut Butter, Banana, and Honey Cookies
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats
Peanut Butter Honey Glaze:
3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey
Directions:
1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
3. Slowly add in flour mixture until just combined. Stir in the oats.
4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.
Makes 2 1/2 dozen cookies
From Two Peas and their Pod