Easy Yummy Squash

1. Wash and slice squash thin.
2. Layer in baking dish
3. Sprinkle with ranch
4. Sprinkle with Parmesan 
5. Layer more squash repeat Ranch and Parmesan. Keep layering  
Until your out of squash.
6. Add several spoons of butter 
7. Bake at 350° for 45 minutes



Magic in the Middle Cookies


Ingredients for Cookie Dough

1½ cups unbleached all-purposed flour (King Arthur)

½ cup unsweetened cocoa (Dutch-process or natural)

½ tsp. baking soda

¼ tsp. salt

½ cup granulated sugar (plus extra for dredging)

½ cup brown sugar, packed

8 Tbsp. unsalted butter, softened

¼ cup smooth peanut butter

1 tsp. vanilla extract

1 large egg


Ingredients for Filling

¾ cup peanut butter (crunchy or smooth)

¾ cup powdered sugar



Preheat oven to 375°F, and lightly grease two baking sheets, or line with parchment.


To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt. In another medium-sized bowl, beat together the sugars, butter and peanut butter until light and fluffy.  Add the vanilla and the egg, beating to combine. Stir in the dry ingredients, blending well.


To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. With floured hands or a teaspoon scoop and roll the filling into 26 one-inch balls.


To shape the cookies: Scoop 1 Tablespoon of dough (a lump about the size of a walnut), make an indentation in the center with your finger and pace one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edge together and covering the center. Roll the cookie in the palms of your hands to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about two inches between cookies. Grease the bottom of a drinking glass, then use it to flatten each cookie to about ½-inch thick.


Bake the cookies for 7-9 minutes, or until they’re set, and you can smell chocolate. Remove them from the oven, and cool on a rack.



The most reliable way to make sure you have equal amounts of filling and dough is to use King Arthur’s teaspoon scoop and tablespoon scoop.


If doubling the recipe, add an extra egg to the chocolate dough (3 total).


If you’re making the dough ahead of time, add two tablespoons of milk to the dough. It tends to dry out as it sits, and the extra moisture will keep the outside dough from cracking as you form the cookies. 


via King Arthur


Sourdough Starter


½ cup flour

¼ cup non-chlorinated water



Mix together the flour and water in a large mason jar.

Cover with cheese cloth and let it grow on the counter.

Every 24 hours, discard half of the mixture and add the same ingredients above.

After a week, you will have starter you can use.



Silly Chili Macaroni


12-16 ounces elbow macaroni

3-4 cans chili (Nalley’s chili)

1-2 cups shredded cheese

Sliced hot dogs or ham (optional)



Cook the macaroni noodles according to instructions.

Drain the noodles and add the chili, stirring to warm.

Add cheese as desired and stir until melted.

Add hot dog slices or ham if desired.


via Tiffany@SavingTalents


Easy Chicken Divan


2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. ground curry powder

3-4 Tbsp. fresh lemon juice

2 packages (12 oz.) frozen broccoli

2 cups chopped or shredded cooked chicken

2 cups shredded sharp cheddar cheese



Preheat oven to 350°F.


Combined soup, mayonnaise, curry powder and lemon juice and set aside.


Steam or microwave broccoli until warm and place in a 9x13 pan. Top with chicken and then spread sauce on top. Top with grated cheese.


Bake for about 30 minutes or until hot and bubbly throughout. Can be served alone or with rice.



Preheat oven to 350°F.


Combined soup, mayonnaise, curry powder and lemon juice and set aside.


Steam or microwave broccoli until warm and place in a 9x13 pan. Top with chicken and then spread sauce on top. Top with grated cheese.


Bake for about 30 minutes or until hot and bubbly throughout. Can be served alone or with rice.


via Our Best Bites


Cinnamon Egg"less"nog


1 package (3.5 oz) instant French vanilla pudding Mix

2 Tbsp. sugar

½ tsp. nutmeg

½ tsp. cinnamon

1/8 tsp. ginger

1/8 tsp. allspice

5 cups milk (whole or 2%)

¾ cup heavy cream

4 Tbsp. pure maple syrup

½ tsp vanilla extract

¼ tsp. rum extract (optional)



Combine dry pudding mix, sugar, nutmeg, cinnamon, ginger, and allspice. Whisk together until well blended.


Combine milk, cream, maple syrup, and vanilla, in a large bowl. Slowly, hand whisk the dry ingredients into wet ingredients until mixed thoroughly. (Do not use a blender.)


Refrigerate for at least one hour thicken. (Two or three hours is better). Stir well. If the consistency is thicker than desired, add ½ to 1 cup milk to thin. Also good with a little added 7 Up or ginger ale.


Pour into cups, garnish each with a spoonful of cinnamon whipped cream, sprinkle with freshly ground nutmeg, and enjoy! Makes 6-8 servings.


Cinnamon Whipped Cream

In a small bowl, mix together 4 Tbsp. powdered sugar, 1 tsp. cinnamon, ½ tsp. nutmeg. In a separate bowl, whip 1 cup of cream with beaters while slowing adding the dry ingredients. Whip until soft peaks form. Don’t over-whip.


via Christmas by Accident


Lemon Curd


3 large eggs

1 cup sugar

½ cup fresh lemon juice (about 2 lemons)

¼ cup butter, cubed

1 Tbsp. lemon zest



In a small, heavy saucepan (not copper or aluminum), over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest. Cook whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl and cool for 10 minutes. Refrigerate, covered, until cold. Store in the refrigerator for 1-2 weeks. Can also be frozen in plastic freezer bags or mason jars u to a year. 


via Taste of Home


Healthier Cookies



3 mashed bananas (ripe) 

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good chocolate chunks

1 tsp. vanilla

1 tsp. cinnamon


 Preheat oven to 350°F. Bake for 15-20 minutes. 



Roasted Brussels Sprouts


1 pound Brussels sprouts

2 Tbsp. olive oil*

1/2 tsp. Kosher salt

Freshly ground black pepper

Fresh lemon juice (optional)


Preheat oven to 450°F.

Trim ends of Brussels sprouts, and halve them lengthwise. In a medium bowl, toss the sprouts with olive  oil, salt, and a few grinds of pepper until completely coated with oil.

Arrange on a baking sheet with cut sides down. Roast until sprouts are tend and browned, about 15-20 minutes. Serve warm and season to taste.

*You can rub the sprouts with 1 Tbsp. bacon grease instead of olive oil, and when they are done toss them with a little balsamic binegar and chopped, cooked bacon.


Soft Gingersnaps with Sweet Orange Cream Cheese



¾ cup unsalted butter, softened

¼ cup canola oil

¼ cup molasses (not blackstrap)

1 cup granulated sugar

1 large egg

1 tsp. grated ginger

2¾ cups all-purpose flour

2 tsp. baking soda

½ salt

1 tsp. ground ginger

1 tsp. ground cinnamon

Sugar for coating cookies


Sweet Orange Cream Cheese

12 ounces cream cheese, softened

½ tsp. vanilla extract

½ tsp. orange zest

½ cup powdered sugar




Heat oven to 350°F. In bowl of an electric mixer with a paddle, beat together butter, oil, molasses, and sugar until light and fluffy, about 3 minutes. Beat in egg and fresh ginger. Add flour, baking soda, salt, ground ginger, and cinnamon. Mix at low speed to combine completely.


Roll dough into ¾-inch balls (about 2 teaspoons each) and then roll balls in granulated sugar to coat. Bake in in batches on ungreased cookie sheets until edges are crispy and center is soft but starting to set, 8-10 minutes. Cool.


When cookies are completely cool, use Sweet Orange Cream Cheese to frost the underside of one cookie with 2 teaspoons of filling and sandwich with another cookie. Repeat for all cookies.


Cookies can be stored in an airtight container up to 1 day or refrigerated up to 3 days.


Sweet Orange Cream Cheese

In the bowl of an electric mixer with a paddle, beat cream cheese with vanilla and zest until smooth, about 1 minute. Add powdered sugar and beat until smooth.


via LDS Living/Tara Bench


Ground Beef Bulgogi


1 pound grass-fed or lean ground beef

10 cloves garlic, chopped

1 medium onion, small diced

4 Tbsp. soy sauce

2 Tbsp. mirin

1 Tbsp. plum extract*

2 Tbsp. sugar

½ tsp. black pepper

1 Tbsp. cooking oil

3-5 green onions chopped

1 tsp. sesame seeds

1 tsp. sesame oil

Warm cooked rice



In a bowl, combine well the ground beef, garlic, onion, soy sauce, mirin, extract, sugar, and pepper.


Heat a wok or skillet over high heat, then add the cooking oil and swirl it around to coat the whole pan. Cook the meat until there is no moisture. Add the green onions, sesame seeds, and sesame oil just before serving. Serve over warm cooked rice.


*Can substitute 1 Tbsp. apricot jam


Mom's Cinnamon Rolls



1½ Tbsp. yeast

3 cups warm water

⅔ cup sugar (I use honey)

1 cube butter, softened

3 eggs

⅔ cup sugar (I use honey)

1 cup powdered milk1½ Tbsp. yeast

1 can evaporated milk 

1 tsp. salt

9-11 cups flour (I use bread flour)

Cinnamon, brown sugar, softened butter

Nuts and raisins (optional)


In your Bosch or Kitchen Aid, put the water, yeast and sugar. Wait a few minutes until it gets foamy.


Add butter, eggs, sugar, powdered milk, evaporated milk, and salt.  Mix together.


Add flour to make a soft dough. Mix for 5 minutes. In the bowl, let dough double in size. Knead again by mixing. Let rise for about 15 minutes.


Divide dough in half. Roll out and spread butter on then sprinkle with cinnamon and brown sugar.


Roll up. Cut into 1-1½ inch slices. Place on cookie sheet and pat down. cover with plastic and let rise, nice and high (at least double). Bake at 350°F for 12-20 minutes. Frost.



½ cube butter, softened

½ package cream cheese (4 oz.), room temperature

1 tsp. vanilla

Dash of salt

2 Tbsp. of milk or cream (start with less)

1 bag powdered sugar (2 lb.)


Whip the butter, cream cheese, vanilla and salt together until fluffy. Slowly add powdered sugar and milk alternating until you get the desired consistency.



Ingredients for Rolls

¾ Tbsp. yeast

1½ cups warm water

1/3 cup sugar (I use honey)

½ cube butter, softened

1½ eggs

1/3 cup sugar (I use honey)

½ cup powdered milk

½ can evaporated milk

½ tsp. salt

4½-5½ cups flour (I use bread flour)

Cinnamon, brown sugar, softened butter

Nuts and raisins (optional)


Ingredients for Frosting

¼ cube butter, softened

2 oz. cream cheese, room temperature

½ tsp. vanilla

Pinch of salt

1 Tbsp. milk or cream (start with less)

1 lb. powdered sugar

via Jennifer Harper 


All-purpose Flour/Self-rising Flour/Cake Flour


• Self-rising flour is all-purpose flour with baking powder and salt added. 

To make your own, all you have to do is combine 1 cup of all-purpose flour with 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

• To substitute self-rising for all-purpose flour, look for recipes that use baking powder: about ½ teaspoon per cup of flour, minimum. Self-rising flour will work just fine in recipes using about 1/2 teaspoon (and up to 1 teaspoon*) baking powder per cup of flour.

For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour. Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don't need them.) Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.

One option for softer, more delicate cookies is substituting cake flour for all-purpose flour. Cake flour has less protein than all-purpose flour, so it does create more delicate textures. You can use it, but it might make some cookies a little crumbly since it doesn't give as much structure as the all-purpose.


Buttermilk Bisucuits with White Lily Flour


3½ cups White Lily all-purpose flour (438 grams)

2 Tbsp. granulated sugar (24 grams)

1 Tbsp. Kosher salt

1 Tbsp. baking powder (15 grams)

½ tsp. baking soda (2.5 grams)

1¼ cups cold unsalted butter, cubed (284 grams)

1 cup whole buttermilk, chilled (240 grams)

1 large egg, lightly beaten (50 grams)

Flaked sea salt, for sprinkling

Softened butter and honey, to serve



Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.


In a large bowl whisk together flour, sugar, kosher Salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.


Turn out dough onto a slightly floured surface. Pat down into rectangle and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2½ round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold (about 10 minutes. Brush with egg wash and sprinkle with sea salt.


Bake until golden brown (about 15 minutes). Serve warm with softened butter and honey.


via Brian Hart Hoffman



Buttermilk Biscuits


2/3 cup buttermilk
1/4 teaspoon baking soda
2 cups sifted self-rising flour*
1/3 cup vegetable shortening


Preheat the oven to 450°F.

Stir baking soda into buttermilk and set aside. Sift flour into medium bowl; cut in shortening until mixture resembles coarse meal. Stir in buttermilk mixture until just combined. Knead dough 3-4 times; roll to 1/2-inch thickness on lightly floured board. Cut into 2-inch rounds; place on ungreased baking sheet. Bake 12 to 14 minutes. Makes 8 to 10 biscuits.

* White Lily, either weigh 280 grams of flour OR add an extra 4 tablespoons of flour.

via back of the Ralph’s Bleached Self Rising Flour


White Chocolate Chip Craisin Cookies


¾ cup (1½ sticks) butter at room temperature (cool to the touch)

¾ cup dark brown sugar, packed

¼ cup granulated sugar

2 Tbsp. cream cheese (optional)

1 large egg, room temperature

2 tsp. pure vanilla extract

2 cups all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

½ tsp salt

¾ cup white chocolate chips

¾ cup Craisins



In a medium bowl whisk together the flour, cornstarch, baking soda, and salt until combined. and set aside.


In a large bowl using a hand-help mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color (no more than 3 minutes). Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.


On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The dough will be quite thick. Add the white chocolate chips and Craisins and mix on low speed 5-10 seconds until evenly disbursed.


Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. (Chilling is mandatory for this cookie dough.)


Remove cookie dough from the refrigerator allow it to sit at room temperature for 10 minutes (30 minutes if chilled longer than 2 hours). This makes the cookie dough easier to scoop and roll.


Preheat the oven to 325-350°F. Line two large baking sheets with parchment paper or silicon baking sheets. Set aside.


Once chilled, the dough will be slightly crumbly but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll the balls of dough, about 1 heaping Tablespoon of dough each, into balls. Place 10-12 on each baking sheet. Bake for 9-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. (If the cookies are too puffy, try gently pressing down on them with the back of a spoon.) They will slightly deflate as you let them cool. Transfer to a cooling rack to cool completely.


Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to one week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before baking. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to e months. Bake frozen cookie dough balls for an extra minute; no need to thaw.


Tip: Do not drop dough onto warm cookie sheets. Allow to cool completely between batches.

via sallysbakingaddiction


Soft Batch Choclate Chip Cookies


½ tsp. fine salt

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cornstarch

1½ cups all-purpose flour (6.75 ounces) *

¼ cup granulated sugar

½  cup light brown sugar, packed (4.4 ounces)

6 Tbsp. unsalted butter, at cool room temperature (3 ounces)

2 Tbsp. cream cheese (1 ounce)

1 large egg 

1 cup semi-sweet chocolate chips or chunks



Whisk together the salt, baking powder, baking soda, cornstarch, and flour and set aside. In a stand mixer mix together the sugars, butter, and cream cheese, not longer than 3 minutes. Add the egg and blend to combine. Add the flour mixture on low speed until just incorporated. Add the chocolate chips. Chill the dough. Scoop the dough onto a Silpat or parchment paper-lined cookie sheet and shape the balls into tall mounds. Press a few chocolate chips in the tops of each cookie. Bake at 325°F for 9.25 minutes.


*You can substitute ¼ -½ cup cake flour for ¼ -½ of the all-purpose flour instead of adding the cornstarch.


 via Handle the Heat


Cheesy Mashed Calulifower and Potatoes



1 pound small, red potatoes

1 cup chopped cauliflower

2/3 cup shredded cheddar cheese

1/4 cup sour cream

1/4 tsp. salt


Wash and quarter red potatoes. Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 10 minutes. Add chopped cauliflower. Cook until vegetables are tender, about 10 more minutes. Drain and mash with cheese, sour cream, and salt. Serves 4.

via Farmhouse Favorites   


Cashew Chicken & Pineapple Rice


2 Tbsp. vegetable oil, divided

2 eggs, beaten

2 green onions, chopped

2 cloves garlic, chopped

1 Tbsp. Asian garlic chili paste (optional)

1 tsp. minced fresh ginger, or ¼ tsp. ground ginger

1½ cups pineapple chunks, drained

½ red bell pepper, diced

1 cup frozen peas and carrots

2 cups brown rice, cooked and cooled *

1½ cups cooked boneless, skinless chicken, chopped

½ cup raw cashews

3 Tbsp. tow-sodium soy sauce, plus more as needed



Heat 1 Tbsp. oil in a large skillet over high heat. Add eggs and scramble for 1-2 minutes, until just cooked through. Remove eggs from skillet.


Add remaining tablespoon of oil to skillet. Add green onions, garlic, garlic chili paste (if using), and ginger. Cook 20 seconds. Add pineapple, bell pepper, peas and carrots. Cook 3-4 minutes until pineapple begins to caramelize. Add rice, chicken, and cashews. Stir to combine.


Press rice into bottom of skillet with the back of a spoon. Cook rice for 2-3 minutes, until it begins to turn brown and crispy.


Stir in scrambled eggs and soy sauce.


*Save time by using frozen brown rice cooked for two-thirds of the suggested cooking time.


via Kristen McCaffrey

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