Orange Cranberry Bread

The other night mom gave me some orange pulp left over from juicing some yummy orange juice. I came up with this recipe, it is really yummy. I will give regular ingredients and healthier substitutions.

3 Eggs (3 tbsp. Milled Flax mixed with 3 tbsp. water)
1 cup oil (1 cup natural no sugar added applesauce)
2 cups Sugar (I think that it would be good with less sugar, or to use a sweetener such as splenda. Note that when using a sweetener the bread will not brown the same)
3 cups Orange pulp (the pulp from moms juicer was fairly dry so I did 2 cups pulp mixed with 1 cup water)
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. salt
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. ground cloves
1 tsp. cinnamon
1 cup cranberries ( used dried, but fresh would be much better)

Beat eggs, oil and sugar until light and fluffy. Add orange pulp and vanilla. Stir in remaining ingredients except cranberries. When mixed well fold in cranberries. Pour into 2 greased and floured loaf pans. Bake @ 350* for 1 hour.

NAUGHTY FUDGE!

3 sticks of butter
1 can evaporated(to make yourself see below)
6 cups sugar
2 12oz. pkg semi sweet choc. chips or 4 Cups
2 small jars marshmallow fluff (if you can find it in your state, I used jet puffed marshmallow cream)
2 tsp. vanilla


Use a 4 3/4 qt. nonstick frying pan (I used stainell steel, worked just fine). It fits perfect when it boils. If you have a smaller pan cut the recipe in half.
Melt butter w/ evaporated milk. Take off heat. Add sugar and mix with wooden spoon. Put back on stove.
Cook on medium-when it comes to a full boil set the timer for 4 min. and cook on low. Stir constantly. Take off stove and add choc. chips. Stir until blended. I put mixture in a big Thasta bowl or my mixer and it doesn't melt. Beat first on low for 30 seconds. Always scrap sides. Take lid off fluff and microwave for 15 sec. each. Add fluff and beat. Add vanilla and beat for awhile until its real shiny.
Line a cookie sheet with extra wide heavy duty foil. Pour fudge in and cool on the counter. Refrigerate. I usually put it in the freezer.
Cut when cold or frozen.- Grab the tinfoil and take out of the cookie sheet. Place on the counter. Use a metal veggie scraper to cut it into squares. Push the tin foil up from the bottom and the squares will come apart. Freezes very well. Stays good in the fridge forever because there is so much sugar.
evaporated milk
1 C hot water
1/2 t. oil
1/4 t. honey
1/4 C non-instant(church) powdered milk or 1/2 C instant powdered milk
Stir together. Makes one can evaporated milk which is 1 1/2 C.

Janae's Pumpkin Butter

3 1/2 Cups Fresh Pumpkin Puree

4 1/2 Cups White Sugar

1 tsp Cinnamon

1 tsp Ginger

1 tsp Nutmeg

1 tsp Cloves

1 Envelope unflavored Gelatin

* You can adjust the spices to your liking, if you like less ginger, more cinnamon etc... I just dump it in so I had to guess about what I did sorry..

In Saucepan combine all, mixing constantly. Bring to a boil, reduce heat and simmer 5 minutes. Spoon into hot jars to 1/4 inch from the top. Make sure to stir in the jar after a few minutes to release air bubbles. Put lid on and freeze in freezer or put in fridge. These cannot be stored in the cupboard due to some new restrictions on putting up pumpkin in cans now.

Pumpkin Chocolate Cookies

2 Spice Cake Mixes

1 Lg Can Pumpkin

1 pkg Almond Bark Shredded

Mix all ingredients in Bosch and drop onto greased cookie sheets. Bake at 350* for 20 minutes. Make sure to cool completely before stacking on plate or they will all stick together :)

Easy Homemade Tootsie Rolls

I know, they look scary but it is Halloween so you can use them for anything you want really LOL.. Ok, sorry I don't have a better picture but you get the idea..

3 T. Butter

1/2 Cup Cocoa

4 1/2 Cups Powdered Sugar

1 1/2 tsp. Vanilla

3/4 Cup Powdered Milk

3/4 Cup Dark Corn Syrup

Mix all ingredients together in Bosch or Knead well with hands. When it is all mixed well and not too sticky, put in refrigerator to set, you don't have to but it makes it easier to work with. Using Powdered Sugar as your "flour" on the counter, cut with Pizza Cutter and make into shapes rolling or whatever you like.

Good Apple Pie

I KNOW YOU ARE ALL SHOCKED!!!! I have decorations next to my pie!!! Don't worry, it probably won't happen again for a very long time, I am sure I will be back to plastic next post.. Ok, onto the pie..

2 T. Flour

1 Cup Sugar

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

7 Granny Smith Apples, peeled, cored, and sliced

2 T. Butter

1 double crust pie pastry

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Mix flour, sugar, salt, and spices.

Sprinkle half this mixture over pastry in pie pan.

Pour apples over this and add remaining mixture.

Dot with butter.

Adjust top crust and bake in hot oven at 450* for 10 minutes.

Chocolate Gravy

3 T Cocoa

1 Cup Sugar

2 T Flour

1 Cup Almond Milk

1 Cup Milk

2 T Butter

2 tsp Vanilla

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Mix cocoa, sugar, and flour together.

Add milks, and heat and stir constantly for 8 minutes.

Remove from heat and add butter.

Stir until melted, then add vanilla.

Serve warm over biscuits.

Janae's Bread

Let set 5 min:

2 1/2 tsp Yeast

1/2 cup warm Almond Milk

2 T. Sugar

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Cook till shortening melts & let stand 5 minutes:

1 T. shortening

2 Cups Almond Milk

2 tsp. Salt

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1 Cup Orange Juice

1 envelope unflavored gelatin

1/4 cup warm water

1 cup ground flax

8 cups White flour

1/2 cup Sugar

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Mix.

Add rest of ingredients.

Knead for 10 minutes.

Raise one hour.

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Knead in:

1/2 cup Oat Bran

1/4 cup Wheat Bran

1/4 cup Cornmeal

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Knead one minute.

Put in 4 loaf pans, let raise one hour.

Cook at 350* for 30 minutes.

NOTE: IT IS HUMID HERE....You may need to adjust your wet/dry ingredients depending on your climate or the weather the day you make your bread. :~)

Janae's Sweet & Sour Chicken

8 Chicken Thighs

1 box cornstarch

Oil

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Sauce:

3 Cups Sugar

1/2 Cup Vinegar

1 cup Chicken Broth

1 Cup Ketchup

1/4 cup Soy Sauce

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Dip chicken in Cornstarch, fry in hot oil till golden in color.

Place in casserole dish.

Pour sauce over chicken and bake for 2 hours at 325*.

Apple Bars

1/2 cup Shortening
1/3 cup Brown Sugar
1 tsp Cinnamon
1 tsp. Ground Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 envelope Unflavored Gelatin
1/4 cup warm water
2 Cups Flour
1 tsp. Baking Soda
1 Cup Apple Juice
1 cup Finely Chopped Apples
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Cream shortening & brown sugar together.
Add gelatin, water, salt and spices. Blend well.
Sift flour & soda together.
Add flour and juice alternately to mixture, mix well.
Stir in apples.
Smooth into greased Cookie sheet.
Bake at 400* for 12 minutes.

Teriyaki Chicken

12 Chicken Breasts

2 Cups Soy Sauce

4 Cups Brown Sugar

8 Garlic Cloves

1/4 Cup Fresh Ginger

Rice

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Heat oven to 350*.

Peel & Mince Garlic.

Mix soy sauce, brown sugar, garlic & ginger until sugar has dissolved.

Put chicken in 9X13 pan & pour teriyaki sauce over it.

Cover tightly with foil and bake for at least one hour or until chicken is cooked through.

I bake it for about 2 1/2 hours and the chicken is falling apart.

I usually double the sauce for extra on rice.

Earthquake Cake

1 cup coconut
1 cup glazed walnuts
1/2 cup butter, softened
1 8oz pkg cream cheese, softened
1 tsp Vanilla
2 cups Powdered Sugar
1 Chocolate Cake Mix
1 cup Chocolate Chips
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Mix all ingredients.
Put in 9X13 pan & bake 25 minutes at 400*.

Creepy Witch Fingers

I know it's not Halloween yet, but I am so excited it's FALL!

I thought I would post these so you all have a chance to make them in October.

My Fat ones I call Monster Fingers. =)

Sometimes I get impatient and roll them too thick.

CREEPY WITCH FINGERS

1 cup softened real butter

1 cup powdered sugar

2 3/4 cup flour

1 egg

1 tsp vanilla extract

1 tsp almond extract

1 tsp baking powder

dash of salt

slivered almonds

Jam (red)

Beat together with Cookie Paddles

Chill for 30 minutes

Roll into finger size and pinch to make knuckles.

Use butter knife to make knuckle lines

Press Slivered Almond in for Finger nail

Bake for 20-25 minutes (Pale golden)

Cool for 5 min.

While still warm take off almond and dab a bit of red jam and replace slivered almond

My friend suggested I food color it Green! Brilliant!

bake @ 325 degrees for 20-25 min

Easy Chocolate Cake

3 Cups Flour

2 tsp Vanilla

2 Cups Sugar

2 Cups Cold Water

6 T. Cocoa

1 tsp. Salt

2 tsp. Soda

3/4 cup Oil

2 tsp Vinegar

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Bake at 350* for 35 minutes

Parmeson Chicken Tenders

2 lbs boneless Chicken Tenders

1 Cup Parmeson Cheese

2 T. Parsley

1 T. Oregano

2 tsp. Paprika

1 tsp. Salt

1/2 tsp. Pepper

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Put all ingredients except chicken into a gallon size ziploc bag.

Put chicken pieces into the bag and shake one at a time until coated.

Put chicken on a greased Cookie Sheet so they don't touch.

Drizzle butter on top.

Bake at 375* for 45 minutes.

Do not turn over.

Fudge Brownies

1 Cup Sugar

1/3 Cup Cocoa

1/3 Cup melted Butter

2 unbeaten Eggs

1/4 tsp Salt

3/4 Cup Flour

1/2 tsp Baking Powder

1 tsp Vanilla

Nuts

Chocolate Chips

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Combine sugar & cocoa in bowl.

Add melted butter & mix well.

Stir in unbeaten eggs.

Sift together flour, salt, baking powder.

Add dry ingredients & vanilla to the batter.

Beat until smooth.

Fold in nuts & chocolate chips.

Spread in a greased 8x8 pan.

Bake at 350* for 25 minutes.

When cool, cut into squares.

Gramma's Ice Cream Sandwiches ~ 4th of July style

one egg

1/2 cup shortening

1 tsp vanilla

1/2 cup cocoa

3 1/4 cup cake mix

1/4 cup butter or margarine

1/2 gallon ice cream

Beat egg, shortening, butter, vanilla & cake mix

Roll out batter and cut with biscuit cutter

Bake cookies & place a scoop of ice cream between 2 cookies

Press together gently until ice cream moves to the edge

Wrap in plastic & freeze 24hours

I used strawberry ice cream, white cake mix and star cookie cutter

I used devils food cake, dreyers mint chocolate chip icecream (it is white!) and added blue food coloring. I pressed a small star cookie cutter gently into the dough to get the star impression

(I use to save out 1/4 cup of the cake mix and use it on the counter to roll it out, but it was too doughy, I needed the whole cake mix and then dusted the counter lightly with flour. Back in the day when mom made these, maybe the cake mixes had more mix to them, or she used a different brand.) These were a hit on 4th of July (kids didn't like having real strawberry chunks in the ice cream...so find some plain old flavored ice cream (I bought that kind to avoid dye)

4th of July Cake Pops (easy to make!)

Cupcake Pops and Cupcake Bites

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)

1 can cream cheese frosting (or about 2 cups equivalent from scratch)

1 package chocolate bark

1 package white chocolate barkbowls for dippingwax

paper

aluminum foil

lollipop sticks

sprinkles

m&ms or something similar for top of cupcakesmall

plastic treat bags and ribbon to package the Cupcake Popscandy cups

Bake a cake from a mix or from scratch and cool completely.
Crumble cake into a fine consistency into a large bowl.

TIP: If the texture is too coarse, you can run it through a food processor.
Add can of cream cheese frosting or blend together using the back of a large spoon.

Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet.

You may want to periodically rinse and dry your hands off in between.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.

TIP: You can speed this up by placing in the freezer for about 15 minutes.
Remove.

TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
While cupcake shapes are chilling, begin to heat up your chocolate bark.
Brown chocolate bark for the bottoms.

white chocolate for the tops.
Follow the instructions on the package for melting.

Most recommend heating for 30 second intervals at a time and stirring in between.

You can also do the double boiler method.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
dip bottoms into the melted chocolate - half way

Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly.

Then lay on the wax paper upside down.

If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.

DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
Dry completely. (15-20 minutes)
Once dry, dip the tops of the cupcakes in thewhite chocolate. You may need to move it around a little to cover all the exposed areas.

TIP: Let the white chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
Remove from the white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.

TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.
For the Cupcake Bites - just turn right side up and rest on the wax paper.

Then go ahead and put a m&m on the top and add sprinkles while wet.
For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Makes about 50.You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.

For steps with pictures:http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html

YUMMY Sweet Potato Fries

So I'm not a big fan of sweet potatoes but when it comes to losing weight and being on a healthy diet, I know that they are great to eat. So Eric found this recipe to help make them easier to eat and I just LOVE these sweet potato fries. YUMMY! You've got to try this recipe and you don't have to feel guilty eating these fries...


Oven Baked Sweet Potato Fries
serves 4-6

A lot of people have mentioned that their fries didn’t come out crispy. Please note that cooking times are an estimation. Different ovens cook differently so you may need to increase the time to reach desired doneness. Ovens should also be regularly calibrated to ensure that the temperature inside the oven is the temperature on the dial.

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 25-30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

The Best Scrambled Eggs Ever

16 Eggs

2 Cups Almond Milk

1/4 cup Butter

Put all ingredients in Medium hot skillet and stir with a WIRE WHISK until all eggs are cooked.

Mini Turkey Slider Salad

I got this recipe off of the Rachel Ray show. I have only ever seen this show a couple of times and I just happened to watch it when she did this really yummy recipe. I got the recipe off of her show's website. When I made it I didn't have the recipe so it was missing a few things. I bet it is way better with everything.
Ingredients
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
2 pounds ground turkey
1/2 small red onion, grated
2 tablespoons Worcestershire sauce
1 tablespoon (a palmful) grill seasoning
1 tablespoon (a palmful) poultry seasoning
3/4 pound brick sharp cheddar cheese, sliced 1/4-inch thick into small squares
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 large hearts romaine lettuce, coarsely chopped
1 cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill varieties
1 pint cherry or grape tomatoes, cut in half

Preparation
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. (You could also preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill instead of the skillet).

While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper. Form two-inch meatballs, then flatten them into patties.

Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.

While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl. Continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.

Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes. Toss the salad to evenly coat everything in dressing.

To serve, arrange the salad on a large platter and slide the burgers on top.

Homemade Oreo Cookies

Okay, so I must give credit to Julie for this recipe because she gave it to me when I got married. It is one of our faves, but we don't make them often because they are not very figure friendly. But the yumminess (if that is a word) totally makes you forget how un-healthy they are.

2 boxes chocolate cake mix (I like to use devil's food)

1 1/4 cup butter

2 tsp vanilla

4 eggs

Mix together until a soft dough forms. Roll out about 1/4 in thick and cut into small circles. (I use champagne flutes as my cookie cutters, they are the perfect size) Bake at 350* for 10 minutes. Cool on paper bags.

Filling:

3 1/2 cups powder sugar

1 tsp vanilla

1/4 cup butter

8 oz. cream cheese

Cream together until a thick icing forms. Spread icing on the bottom side of the cookie and stick two cookies together. We were in a goofy picture taking mood.

Mini Crescent Sausage Links

2 pkgs crescent Rolls

1 pkg precooked Turkey Sausage

Roll up sausage inside of crescent rolls and bake at 375* for 20 minutes :)

Cornstarch Custard Pudding

UPDATE:

Chantelle and I made this the other day and wanted to share a few pictures for everyone.

-TamiIf you didn't guess... it was a big hit!

(For Chantelle and Tami) :)

1/2 cup Sugar
1/3 cup Cornstarch
1/2 tsp Salt
4 Cups Milk
2 Eggs
1 tsp Vanilla

Mix sugar, cornstarch and salt in double boiler.
Gradually stir in milk.
Stir well.
Place the mixture over boiling water stirring CONSTANTLY for 12 minutes, until it begins to thicken.
Cover and let cook for 10 minutes.
Beat 2 eggs with an electric beater.
Stir 1/2 cup of the cooked mixture into the beaten eggs VERY GRADUALLY while continuing to beat mixture with electric mixture.
Repeat 3 more times.
Pour egg into cooked mixture.
Stir well & cook for 2 more minutes.
Remove from heat.
When slightly cooled, stir gently, and add vanilla.

Bacon Egg Casserole

15 Frozen Southern Biscuits
14 Eggs
Bacon
Milk
Salt Pepper
Mozzarella Cheese
Spray 9x13 Casserole dish with cooking spray and put in the biscuits, then the cheese, fried up bacon like this

In a seperate bowl, combine the eggs, milk, salt and pepper and then pour over the rest like this

Bake at 375* for 35 minutes until it looks like this

Will serve up into individual portions nicely :)

Baked Eggs

8 pieces of sourdough Bread
Almond Milk
8 Eggs


Spray Jelly Roll pan with Non Stick Cooking Spray and lay out the pieces of bread on them like below

Then put an indentation in each piece and pour a little bit of milk in each "dent" :)

Add egg to each "dent"

Bake at 300* for 30 minutes until they look like the picture below.

Makes a great breakfast with Bacon and fruit! And since I LOVE lemonade LOL.. And we eat this for dinner alot, you can have lemonade too! ;)

And I have given up on the pretty scenery for pictures and decided to just post recipes and cook!! The fact is... We eat on plastic so deal with it already everyone!! LOL

Scones

1 pkg Frozen Rhodes Rolls
Powdered Sugar
Canola Oil

Set the number of rolls out on a greased cookie sheet that you would like to use as scones. They need to be able to sit out for 2 hours until they look like the picture below and are nice and soft.
Heat oil in frying skillet to 375* and when ready (when it sizzles with water drop) stretch out each roll and set carefully in the oil and fry until they start to bubble like the photo below.

Turn over and cook until they are golden brown like this photo below :)

When you take them out, dip in a bowl of powdered sugar ( like my smiley face scone)

Then flip over :)

Pile nice and high on a plate

Goes great with fruit!!

Enjoy everyone!! LOL..

Taco Braid

walk your fingers under the ends to transfer to pan(cookie sheet,

unless you divide it to 2 then you can do two 9X13 pans.

This Braid you can fill with pizza stuff, or use just the plain rolls and spread cream cheese frosting and add pie filling, then after baking frost with frosting.

The 1st week of my marriage, Janae' took me to a Rhodes Rolls demonstration in Ogden and we learned lots of fun stuff to do with their rolls.

This Braid has been fun to play with and do whatever with.

But the Taco Braid is our family's favorite!

I made 2 tonight, I was in a hurry taking these pictures (sorry) and I baked it in a throw away pan so I could take it to someone for dinner. (That's also why I used more rolls too)

12 Texas Rhodes Rolls

1 lb ground beef

1 chopped onion

1 pkg. taco seasoning

1 can refried beans

8 0z shredded cheddar cheese

shredded lettuce

diced tomatoes

sour cream

guacamole

salsa

Spray pan & plastic wrap with Non-stick cooking spray & cover Rhodes Texas Rolls for 3 hours on counter. Or until thawed & raised

Brown 1 lb. ground beef & 1 chopped onion add 1 pkg taco seasoning

Spray counter with "Pam" and Roll Rhodes rolls into large rectangle.

Spread refried beans over dough, leaving 3 inches on sides for Braid.

Top beans with meat and onion

Top with shredded cheddar cheese.

Fold ends of dough over cheese and Braid sides, starting on ends and ending in the middle.

Put on pan and cover with plastic wrap sprayed with "Pam"

(optional~brush beaten egg over dough, makes it shiny and crusty on top)

Allow to double in size, at least 1/2 hour, depending on how warm your home is.

Bake @ 350 degrees for 30 min. or until brown

Top with shredded lettuce, diced tomatoes, sour cream & Guacamole. (salsa too if you like)