Malted Milk Ball Cake

2 c. flour
1/2 c. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. butter, softened
1 3/4 c. sugar
3 eggs
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 c. milk
1 c. malted milk balls, coarsely chopped

Line two 9 inch baking pans with parchment paper. Grease pans; set aside.

In medium bowl stir together flour, cocoa poder, baking powder, baking soda, and salt. Set aside.

Preheat oven to 350. In a large mixing bowl beat butter with mixer on medium-high for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.

Divide batter between prepared pans; spread evenly. Bake for 10 to 15 minutes. Sprinkle with malted milk balls, pressing in slightly if needed. Continue baking 10 to 15 minutes more. Cool in pans on wire rack for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks to cool. Spread with warm frosting, serve warm.

Chocolate Malt Frosting
In a microwave safe bowl, whisk together 2 cups whipping cream and 1/3 c. malt powder. Microwave on 50% power for 2 minutes or until bubbly. Place two 11.5 oz pkgs. milk chocolate pieces in a medium bowl. Pour hot cream over chocolate pieces. Let stand 5 minutes. Stir until smooth. Pour and spread warm frosting on cakes.

Recipe From: Better Homes and Gardens

Snickerdoodle Cheesecake Bites

FOR THE CRUST:
1 cup All-purpose Flour
½ teaspoons Baking Soda
½ teaspoons Salt
½ cups Softened Butter
¾ cups Sugar
1 whole Egg
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CHEESECAKE:
12 ounces, weight Softened Cream Cheese
½ cups Sugar
½ cups Plain Greek Yogurt
1 whole Egg
½ Tablespoons Vanilla
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CINNAMON SUGAR MIXTURE:
1 Tablespoon Cinnamon
3 Tablespoons Sugar

For the cinnamon sugar mixture:
Stir cinnamon and sugar together in a small bowl. Set aside
For the crust:
Preheat oven to 350F.
In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
Beat butter and sugar together using a mixer on high until well combined. Stir in egg.
Add in flour mixture until well combined.
Turn out onto a greased 8×8 inch baking dish and smooth the dough into pan with a spoon.
Sprinkle the cinnamon sugar mixture over the top.
Bake for 20 minutes. Then remove it from the oven and poke holes in it with a fork to reduce puffiness. Allow to cool.
For the cheesecake:
Cream together cream cheese and sugar until smooth and fluffy. Stir in remaining cheesecake ingredients until well combined.
Pour the filling mixture onto the cooled crust and sprinkle with remaining cinnamon sugar.
Bake for 35 minutes (also at 350F).
Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.
To serve, cut it into 1 inch cubes with a serrated knife, wiping off the knife frequently.

Recipe From: Tasty Kitchen

Apple Pie Snacks

Graham Crackers light cream cheese 2 apples 1 teaspoon sugar 1/2 teaspoon cinnamon 1 teaspoon brown sugar. We chopped our apples into tiny pieces and placed in a bowl. Then sprinkled the sugars and cinnamon over the apples. Microwaved the apples for 1 minute. Took them our and stirred it. Put it back in for 1 more minute. Then we scooped our chopped/cooked apples onto a graham cracker with cream cheese spread on top. We then added a tiny bit of caramel and chocolate, but that is totally optional! Recipe From: Super Healthy Kids

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.

Recipe Source: mykitchencafe.com

Oreo Cheesecake Bites

*Makes 36 or more bites, depending on size

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Preheat the oven to 325°F.

Line a 9x13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.

Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Recipe From: Mel's Kitchen Cafe

Italian Pasta Bake

1 pound ground beef or turkey
1/4 cup chopped onion or 3 Tablespoons dry minced onion
4 cups tomato sauce
2 cups water
2 Tablespoons basil
1 Tablespoon oregano
1 teaspoon garlic powder or one clove fresh garlic
Sea salt to taste
10 ounces whole wheat pasta, any shape (we like bionature brand)
2 cups shredded cheese (we use white cheddar, but you can use mozzarella or any combination of your favorite cheeses)

Brown meat and onion together. Meanwhile, bring tomato sauce, water and herbs and spices to a boil. Stir in pasta and boil until tender. Do not drain. The pasta should have absorbed the liquid! Mix in cooked meat. Salt as desired. Spread mixture into a 9×13 casserole dish and top with cheese. Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through and through.

Versatile Salsa Verde

This recipe is a basic one you can modify easily depending on how spicy you like your salsa.

12 tomatillos, husked & rinsed
4 serrano peppers or 2 jalapeno chiles or 1 can of diced green chilis (I use whatever I have on hand)
2 cloves garlic
1/4 t salt
1/2 cup finely chopped yellow onion
2 T fresh cillantro minced (I usually add more because I'm obsessed with cilantro)

Put the tomatillos and chilies in a saucepan over medium heat and add water to cover. Bring to a simmer and cooke uncovered for about 15 minutes until tomatillos are soft. (If you want your salsa verde to be less spicy you can take out some or all of the seeds from the peppers before you do this)

Drain, reserving about 1/2 cup of liquid. Add the garlic to the tomatillos & peppers and blend up, adding the liquid to create the consistency you like. Stir in the minced onions & cilantro and serve!

Strawberry Lemonade Bars

Crust
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour

In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9×13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray. Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

Lemon Curd Layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice

In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer.

Lemon Cream Layer
2 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
1 lemon zest, grated
1 pint (about 25 whole) strawberries, hulled & sliced

In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.

Strawberry Glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch

In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely. Enjoy!

Bunny Buns

1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour

Wash hands with soap and water.

Sprinkle yeast in the warm water and set aside.

In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.

Frost bunnies with the glaze while they are still warm.

Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter

Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.

Powdered sugar
orange juice from the zested orange
1/2 t. almond extract

Mix and drizzle on top of hot orange rolls.

Recipe From: Sisters Cafe/Friend

Another butterbeer recipe

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon vanilla extract
Four 12-ounce bottles cream soda
8 scoops vanilla ice cream

Place your cream sodas in the freezer about 30 minutes before you plan to have butterbeer. (This recipe takes about one hour because of cooling time.)

In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature (about 30 minutes). Once the mixture has cooled, stir in the vanilla extract.

Meanwhile, in a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, in the bowl of a blender, combine about 1/4 cup brown sugar mixture, 1/2 cup cream soda and two scoops of vanilla ice cream. Blend until smooth. Pour into glass and add additional cream soda to fill to the top. Stir with a spoon to blend. Top with whipped cream mixture. Repeat.

Breadsticks

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Recipe from OurBestBites

Disneyland Whipped Pineapple Treat

2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.

Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 1-1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Cauliflower with Pine Nuts and Bacon Recipe

1 cauliflower head, cut into florets
1/4 cup pine nuts (I will be trying this without nuts.)
1/4 pound bacon or pancetta, cut into batons
4-5 garlic cloves, sliced thin
1-2 teaspoons dried oregano
1-2 teaspoons red pepper flakes
Salt and black pepper to taste
Lemon juice to taste

Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.

While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.

Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.

Turn off the heat and add salt and lemon juice to taste.

Recipe From: Simply Recipes

Cheese Danish

16 oz cream cheese softened
1 1/2 tsp of vanilla
1 egg beaten
1/2 cup sugar
1/2 cup rasberry or apricot jam
2 pkgs of crescent roll dough
4 oz sliced almonds

Preheat oven to 250. Mix cream cheese, vanilla & sugar in bowl. Unroll 1 can of crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes, allow to cool slightly before cutting & serving.

Wingers Sticky Fingers

Sauce:
2 1/2 cups brown sugar
3 Tbs corn syrup
1/2 cup water
1/3 cup Frank's red hot sauce (NOT tabasco sauce. If you want generic look for "Louisiana" hot sauce - that's what we use.) - p.s. I use more...like 1/2 cup or so.
1 Tbs apple cider vinegar

Combine sugar, syrup, and water in a heavy bottom sauce pan. Heat on medium heat until boiling. Reduce heat and add hot sauce and vinegar. That's all.

Sticky Fingers:
chicken breast cut into strips (or you can use chicken tenders)
1 cup flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/3 cup Frank's red hot sauce
1/4 cup water

In a large ziploc bag combine everything BUT hot sauce and water. In a shallow bowl, combine hot sauce and water. Coat your chicken in flour mixture (ps I never measure my spices, I just dump...) then dip it in the hot sauce mixture. Coat the chicken one more time in flour mixture and then fry in a fryer for roughly 5 minutes (or until they are done) We set our fryer at 355*

Once chicken and sauce are prepared, coat chicken in sauce and eat. Once they are "dipped" you can cook them in the oven at 350* for a couple minutes to sort of thicken up the sauce. My husband likes them best after they have sat for a few minutes (like ten) because the sauce gets stickier.

Recipe From: This Little Piggy

Breakfast Burritos

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.

While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!

Pina Colada Cheesecake Bars

Crust:
3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, room temperature

In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

Coconut Topping:
2 Tablespoons butter, melted
3 cups sweetened coconut, grated

In a small bowl, mix together melted butter and coconut. Set aside.

Cream Cheese Filling:
16 ounces cream cheese
2 eggs
4 Tablespoons sugar
4 Tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla
1 20 oz can crushed pineapple

Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.

Recipe From: lemonpoppycake.com

Lemon Poppy Seed Pancakes

3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

French Dip Sandwiches

6 cups water
1 packet onion soup
4 Tbsp instant beef bouillon
1 tsp Worcestershire sauce
Salt to taste
2 dashes of garlic powder
2 dashes of onion powder
1/8 tsp dry ground mustard
1-2 lbs sliced roast beef
Hobo buns, rolls, or bread

Combine all ingredients, except roast beef and bread. Bring to boil. Add beef and simmer 10 minutes. Serve on buns, rolls, or bread. Dip in the "au jus."

Recipe From: Hillstead Family Foods

Pull-Apart Bacon Bread

1 package (16oz) bacon
3/4 cup minced green pepper
3/4 cup minced onion
3 tubes (7 1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 cup (2oz) shredded cheddar cheese

Cook bacon until crisp. Drain; crumble and set aside. Saute green pepper and onion until tender. Cut biscuits in fourths (with clean scissors), and place in large mixing bowl. Add cooled sauteed vegetables, crisp bacon, margarine, and cheese; toss until thoroughly mixed. Place in a greased 10 inch tube pan (or well-greased bundt pan). Bake in 350 degree oven for 25-30 minutes. Immediately invert onto large serving plate. Serve warm.

Recipe From: Hillstead Family Food

I think I might try making this for Nate. He loves bacon.