Lion House Rolls

 

I love rolls and these rolls are so good! They ended up being pretty large but they went really fast. I tried to give some away, but my hubby wouldn't let me!! These rolls are a pretty famous recipe that can be found in many different places, but I got my exact recipe from Mel's Kitchen Café, a food blog that I love.

Lion House Dinner Rolls
Source: Mels Kitchen Cafe

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour (see note)

 

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Root Beer Float Cookies

These cookies are to die for. They are so delicious. I wasn't too sure how they were going to turn out when I made them, but they have easily become one of my favorites.

Root Beer Float Cookies

Source: Dessert Now, Dinner Later

 

Root Beer Cookie:

1 cup unsalted butter (2 sticks), room temperature

2 cups light brown sugar

2 eggs

2 tsp McCormick Root Beer Concentrate

3 1/4 cup flour

1 tsp salt

1 tsp baking soda

 

Vanilla Buttercream:

6 Tbsp unsalted butter, room temperature

6 Tbsp solid coconut oil (or shortening/crisco)

3 cups powdered sugar

1 1/2 tsp pure vanilla

1 1/2 Tbsp milk

 

In the bowl of a stand mixer, cream the butter and brown sugar with the paddle attachment. Add eggs and root beer concentrate. Mix and scrape the bowl well.

In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the butter mixture until combined. 

Scoop  about 1 1/2 Tbsp cookie dough, make balls and place them on a parchment lined baking sheet.  

Bake at 350 degrees Fahrenheit for 12 to 13 minutes (until the edges are set).

 

To make the buttercream: Place the butter and coconut oil in a large bowl. Using a hand mixer, beat the mixture until smooth. Add about half of the powdered sugar, and all of the vanilla and milk. Mix well. Then add the remaining powdered sugar. Mix until combined.

 Spread icing onto the bottom of a cookie, then top the buttercream with another cookie, forming a sandwich cookie. Repeat with the remaining cookies. Store in an airtight container.

Pioneer Woman-Chocolate Sheet Cake

I know my pictures are terrible. I need to figure out how to take more appealing pictures, but in the meantime, let me just tell you how amazingly good this sheet cake it. It is fabulous!! The first time I tasted it was when a friend brought it to one of our brandings. It was delicious. I love that it makes a lot too, so it's perfect to take to large gatherings. I have tasted lots of chocolate sheet cakes and this is by far my most favorite one. It is really moist with the perfect frosting on top. The Pioneer Woman has a wonderful blog with some delicious recipes.

 

 

Chocolate Sheet Cake
Source: The Pioneer Woman
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
1/2 cup Finely Chopped Pecans (I left these out)
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

 

Chicken Spaghetti

I love Six Sisters Stuff. If you haven't heard of them you should check out their blog. They also have a few cookbooks out. I bought one of their cookbooks from Costco and have been loving trying the new recipes. We really like spaghetti at our house and this is a nice change from normal spaghetti. It was really good and my kids all liked it.

Chicken Spaghetti
Source: Six Sisters Stuff

2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided
1 (14.5 oz) can diced tomatoes
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth
*Other ingredients you can add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

 Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.
Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

Samoa Brownies

I recently made these for a friends birthday lunch. The birthday girl likes brownies so I was trying to find a yummy brownie recipe on pinterest and found this one. It is seriously so so good. They are pretty rich but that just means you can eat lots of small ones. One girl said they "changed her life" :) I will defiantly be making these again and again and again.  

 

 

Samoa Brownies
Source: Chef in Training

BROWNIES

1 cup butter softened

2 cups sugar

4 eggs

1 1/2 tsp. vanilla

1/2 cup cocoa

1 1/3 cups flour

1/2 tsp. salt

 SALTED CARAMEL BUTTERCREAM

1/2 cup butter softened

3 cups powdered sugar

1/2 tsp. salt

1 tsp. vanilla

1/4 cup caramel ice cream topping

2-3 Tbsp. milk

 ADDITIONAL TOPPINGS

1 cup toasted coconut

4 oz. chocolate candy coating can use chocolate chips

1/2 cup Kraft Caramel Bits

1 Tbsp. water

Instructions

BROWNIES: Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
CARAMEL BUTTERCREAM: Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
Frost the tops of completely cooled brownies. Sprinkle toasted coconut evenly over the top of buttercream. Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted. Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined. Drizzle melted chocolate candy coating and caramel over toasted coconut.

Strawberry Balsamic Pizza

I have made this pizza a couple of different times and it is really yummy. The last time I think I put on a few too many onions, so only put of a few or none if you don't like onions as much. This is a really different pizza, but I really liked it.

Strawberry Balsamic Pizza
Source: The Café

½ cup strawberry jam or preserves
¼ cup balsamic vinegar
1 teaspoon sriracha chili sauce
1 ball pizza dough, your favorite
1 cup diced or shredded chicken breast,
½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
½ cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small

Directions:
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.
2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and sriracha and mix well. Set aside to cool.
3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.
4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.
5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.
6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!
7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Sugar Cookie Butter Bars

I recently discovered Cookie butter. It is the consistency of peanut butter but it is made out of crushed biscoff cookies. You can buy it at Trader Joe's or since I don't have one of those near me, you can also get it on Amazon. These are really delicious. We used to eat peanut butter all the time, but since we found out my youngest has a peanut allergy we have been searching for peanut butter replacements. These are really different from anything I've ever had, but they are really good.

Sugar Cookie Butter Bars
Source: Wine and Glue

Sugar Cookie Layer

2 cups sugar

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 sticks of butter, softened

2 tsps vanilla extract

2 large eggs 

 

Cookie Butter Layer

1 stick of butter

1 cup cookie butter

1/2 cup powdered sugar

 

Chocolate Layer

1 stick of butter

1 cup of chocolate chips

 

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. On medium low speed, beat the butter and sugar for about three minutes, until it is light and fluffy. Then add the vanilla, and one egg at a time, combining for about thirty seconds after each addition. Gradually add the flour mixture until it is well combined, scraping down the sides of the mixing bowl as necessary. Press the cookie dough into the bottom of a 9x13 inch pan and bake for about 20 minutes. Let it cool on the counter for about 10 minutes, and then put it in the refrigerator for a half hour. While the Sugar Cookie layer cools, make the next layer. Soften the butter in the microwave for about thirty seconds. Add the cookie butter and put it back in the microwave for another 30 seconds at half power. Whisk in the powdered sugar until it is smooth. Put it over the cooled (it does not have to be completely cooled) sugar cookie layer, and spread it until it is even. Put it back in the refrigerator for another 30 minutes. While the Cookie Butter layer cools, melt the butter and chocolate together, either over low heat on the stove top, or in the microwave on half power. Once the Cookie Butter layer is set, spread the chocolate layer over it and let it set for another 30 minutes to an hour. When yo go to cut the bars, make sure they come to room temperature, or the chocolate will crack and break.

Pumpkin Streusel Cheesecake Bars

I know it's not really pumpkin season, but I love pumpkin so much I can eat it anytime of year. I found this recipe on pinterest and really wanted to try it. It was really yummy.

Pumpkin Streusel Cheesecake Bars
Source: Betty Crocker

Cookie Base:       
1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix                    
1/2 cup crushed gingersnap cookies                 
1/2 cup finely chopped pecans                   
1/2 cup cold butter or margarine   

Filling:
2 (8oz) cream cheese             
1 cup sugar                                  
1cup canned pumpkin (not pumpkin pie mix)                                                       
2 T Gold Medal® all-purpose flour                                                           
1 T pumpkin pie spice                                              
2 T whipping cream                                                
2 eggs                                                               

Toppings:
1/3 cup chocolate topping                                  
1/3 cup caramel topping  

-Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. 
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.         
 -Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.                   

 -Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

                                                                  

                                                

 

 

 

German Pancakes

My husband introduced me into these when we were dating. They are so yummy and he likes to make them. When ever he is on breakfast (usually Sunday mornings) he makes these.

German Pancakes
6 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
4 T. butter
Blend together in a blender or use beaters everything but butter. Melt butter in 9x13 pan in 450 oven until bubbly. Pour in batter. Bake for 15 minutes. It will puff up into all kinds of shapes. Serve immediately with syrup, honey, or jam. If using a glass pan, bake at 425.

S'more Caramel Corn

S'more Caramel Corn
Source: Your Home Based Mom

1 batch of caramel corn

2-3 C of miniature marshmallows

2-3 C of Golden Graham cereal

1 pkg. of chocolate chips (I used milk chocolate)

 

Spread caramel corn onto two parchment lined cookie sheets to cool.  Sprinkle with marshmallows and cereal. Melt chocolate chips and then drizzle chocolate over mixture. Allow chocolate to set up. Enjoy!

 

Caramel Corn:

16 cups popped corn (I used my air popper)

1 C brown sugar

1/4 C Karo syrup

1/2 C butter

1/2 tsp baking soda

1/2-1 tsp vanilla

 

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute

Stir and repeat for a total of five minutes. Should be hot and bubble. Add baking soda, vanilla. Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. Pour popcorn out to cool on wax paper

Sixlets Popcorn

I just had to add another popcorn recipe. I have loved sixlets for ever and this popcorn is so good. I honestly ate way to much of it when I made it. You can get special colors of sixlets and make it festive!

Sixlets Popcorn
Source: The 6th Avenue
2 Bags of Light Butter { Microwave } Popcorn.

1 to 1½ Cup of Colored Sixlets

1 (11.5 oz) Bag White Chocolate Chip

½ Bag Marshmallows

3 Tb Butter or Margarine

¾ Cup Corn Syrup

Follow the instruction of the popcorn box and microwave it. Then put aside. In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt. Remove from heat and pour the white chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Sprinkle some more Sixlets on top of the popcorn for presentation.

Chicken and Bacon Lasagna Roll-ups

I love Italian food and these lasagna roll-ups are really, really good. I will definitely make this recipe again. I didn't get a picture before we starting eating them. Oops!

 

 

Chicken and Bacon Lasagna Roll-ups

Source: Simply Gloria

 

8 lasagna pasta, cooked and drained.

1 pound bacon, diced, cooked and drained

1 small red or yellow onion

6 cloves of garlic, crushed

2 chicken breasts, cooked and shredded

2 cups of Alfredo sauce

½ cup mozzarella (to sprinkle on top)

½ cup grated parmesan (to sprinkle on top)

Filling:

1 cup cottage cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated parmesan

1 tablespoon garlic powder

2 teaspoons onion powder

salt and pepper (to taste, your preference)

Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)

In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)Sprinkle some parmesan on top of the bacon and chicken. Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and parmesan on top.

Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

 

French Bread

This bread was delicious and it was so fast and easy to make!

French Bread
Source: Life as a Lofthouse

1 cup boiling water
1/3 cup warm water
1 Tablespoon active dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon shortening ( I used butter-flavor Crisco)
1 cup cold water
5-6 cups all-purpose flour
1 egg

Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I used all 6 cups, but would not use any more than that. 

Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait ) 

To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
Remove the loaves from the baking sheet and allow them to cool a bit before slicing them.

Maddox Rolls and Raspberry Butter

 

Remember when I talked about the Lemon Tart Series books that I love by Josie S. Kilpack. Well, these two recipes are from the last book that came out, Rocky Road. The fun thing about this book is it takes places in Utah, and these rolls are actually from a restaurant in Brigham City, UT that I have been to, quite a few times. These rolls are really good. They are a batter roll and they do taste different than my normal rolls, but I thought they were a nice change. The raspberry butter is also delicious and so easy to make.

 

Maddox Rolls

 

1 tablespoon active dry yeast or instant yeast

1/4 c. warm water

1/4 c. sugar

1/3 c. shortening

1 tsp. salt

3/4 c. scalded milk

1/2 c. cold water

2 eggs, beaten

3 1/2 c. flour

For regular yeast: In small bowl, sprinkle yeast over warm water; set

aside. In separate larger bowl, combine sugar, shortening, and salt; mix well.

Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until

well combined. Stir in dissolved yeast. Add flour. Mix four minutes.

For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast,

sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot

water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This

is a “batter” roll rather than a “dough” roll. Batter will be soft.) When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3

full. Cover; let rise an additional 45 to 60 minutes, or until double in size.

Bake at 400 degrees 15 to 20 minutes, or until lightly browned.

Makes 18 rolls.

 

 

 

Raspberry Butter

1/2 c. butter

1/4 c. raspberry jam

1/2 tsp. vanilla

Mix all ingredients together until smooth. Makes about 3/4 cup.

Raspberry Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake Batter Popcorn

It's time for another popcorn recipe. When I was making this, I thought for sure it was going to be a flop. The batter to pour over the popcorn was super thick and I thought there was no way it was going to work. But, I kept mixing it and it did spread out to cover the popcorn. And it was delicious. It was seriously so good. Cake batter is another one of my favorite flavors! I'm pretty sure I ate way more than I should have.

 

Cake Batter Popcorn

Source: Sweet Tooth

 

2 bags microwavable popcorn
1-1/2 cups white chocolate chips
1/4 cup vegetable oil
1-1/2 cup white or yellow cake mix
1/3 cup rainbow sprinkles

 

Pop the popcorn in the microwave, following packaging instructions. Transfer popcorn to a large bowl, being careful to pick out all of the unpopped kernels.
Melt the white chocolate chips in the microwave in 30 second intervals, stirring between each 30 seconds until it is fully melted.
Stir in the vegetable oil to the melted chocolate until smooth. Then add the cake mix to the chocolate the mixture will be thick, but mix until well-incorporated.
 Drizzle the chocolate/cake batter mixture over the popcorn and add half of the sprinkles. Use your (clean) fingers to toss everything together until evenly coated.
Spread the popcorn onto wax paper-lined cookie sheets to allow the chocolate to harden and sprinkle the remaining sprinkles on top.
Let popcorn harden for about 20 minutes on the counter, or 5 minutes in the fridge, and enjoy!

* I think I will try 1 cup of cake mix next time and see if the mixture isn't quite so thick.

 

 



Crockpot Lasagna Soup

 

For some reason I love soups and dishes that have shell pasta. I don't know what it is, but I think they are awesome. I found this recipe on pinterest. It is a perfect fall soup and I have been loving crockpot recipes lately. It seems the more busy we get the more I use them and love them.

Crockpot Lasagna Soup
Source: Family Fresh Meals

1 lb ground beef
3 cups of beef broth
1 cup of water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese

 First, mix together the can of tomatoes, and tomato paste in crockpot. Next add broth, ground beef, garlic, parsley, basil, onion, V8 and salt/pepper. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Sprinkle on shredded cheese if desired. *The ground beef does not need to be browned when you put it in.

Stuffed Hard Rolls

 

A few years ago, I put together a ward cookbook for our ward. A great lady and friend put this recipe in it and I have loved it ever since. It is so quick and easy to make. This time that I made it, I put a red bell pepper in instead of a green pepper, and it was really good.

 

Stuffed Hard Rolls

 

3-4 c. diced ham

1 green pepper, diced

2-3 c. shredded cheddar cheese

2-3 big spoonfuls of mayonnaise

salt, pepper, and a little garlic salt or powder

 

Mix everything together. Cut slit in top of roll and press inside bead to side. Stuff with mixture. Put on cookie sheet. Bake at 325 for 12-15 minutes.

Buttermilk Waffles

I love to read, and in the last few years I have read a great series of books by Josie S. Kilpack. I call them the Lemon Tart series because that is the first book. I really like these books. They are mystery books but have a bunch of recipes mixed in. In her last book, Rocky Road, there was a waffle recipe called Waffle Mania Waffles. They are delicious and have become my new favorite waffle recipe. Here is a link to her site if you want to find out more and get more awesome recipes. Josie S. Kilpack

Buttermilk Waffles

2 1/4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 T. sugar
2 eggs
1 1/4 c. milk
1 c. buttermilk
3/4 cup oil

Mix together dry ingredients; set aside. Combine remaining ingredients; mix well. Just before baking, add flour mixture to wet mixture, beating only until moistened. Cook in preheated waffle iron.

Huckleberry Salad

My husbands family has this every Thanksgiving and it is the favorite of all the salads. Huckleberries are hard to find. I got lucky this year and had my wonderful cousin who lives in Montana bring me some huckleberries, so I could make this salad, but I usually have to wait until Thanksgiving to eat it. All I can say is this is delicious, and I wish I could get more huckleberries so I could have it more than once a year! 

 

Huckleberry Salad
2 pkgs. black cherry jello
1 envelope knox gelatin
1/2 c. cold water
1 c. whipping cream or canned cold milk
1 c. sugar
1 8oz. cream cheese
1 tsp. vanilla
1/2 c. chopped nuts
huckleberries
Set 1 pkg. of jello in a 9x13 pan. Dissolve gelatin in water. Set aside. Heat cream and sugar in double boiler until dissolved and hot. Add cream cheese, gelatin, vanilla, and nuts. Mix well with beaters. Pour on top of set jello and set. Mix second pkg. of jello. Omit the second cup of cold water. Add huckleberries. Pour on top of cream cheese layer and let set.

Pumpkin BTS Poke Cake

 

My brother made this last fall and I thought it was delicious. I made it a few days ago and it was definitely as good or better than I remember it being. It is so yummy. I have been going crazy with the pumpkin dishes lately, to the point where my husband begged me not to make any more pumpkin recipes. I don't even like regular pumpkin pie, but I love pretty much any other pumpkin recipe. This is your typical BTS cake but it is just so good with the pumpkin flavor.

Pumpkin BTS Poke Cake
Source: Something Swanky
1 box yellow cake mix

14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice 

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag Heath Bits (I actually crushed up 4 score bars instead. I like the chocolate with the toffee bits)

Caramel Sundae Sauce

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).