Chili Cheese Souffle

                          

                                       

10 eggs, beaten

1 tbsp baking powder

2 - 4oz cans chopped green chilies

4 cups grated cheese

1/2 cup flour

1/8 tsp salt

1 small pint, cottage cheese

1/4 cup butter melted

Mix together eggs, flour, baking powder, and salt.  Add remaining ingredients and mix.  you can mix this recipe up, use any type of cheese you would like or anything that goes good with eggs...green peppers, onions, bacon, 1/2 cups salsa, tomotoes, olives, etc, etc. 

Pour into greased 9x13 dish

Bake in preheated oven at 400 for 15 minutes, 

then reduce temp to 350 and 

bake another 20 minutes.

Enjoy!!!

Caramels and Canteens

Canteen (just a weird name for a loose meat burger)

1 lb ground beef (you can use turkey too) salt and pepper beef bouillon Ground the beef and season to your taste with the salt and pepper and bouillon, you can change this up and add chopped onion, peppers, garlic, make it your own.
Serve on hamburger buns, rolls, biscuits, hot dog buns, you name it. Add pickles, lettuce tomotoes, cheese, all your regular favorites for a hamburger!
These are so easy, simple and fast and you just need a few items, and my kids Love them. (warning, they can be a bit messy with kids!)

Caramels
2 cups sugar
1 3/4 cup white Corn Syrup
1/2lb butter (1 cup)
1/2 can evaporated milk (6 oz.)
1 more can evaporated milk to pour in while boiling

Combine first 4 ingredients on medium heat to boiling, add full can of evaporated milk while boiling, drizzle it slowly so boiling doesn't stop.
Cook to solid ball 235. Add 1 tsp. vanilla. Pour into buttered dish and let cool, cut into squares and wrap eash piece with wax.

Just a few tips: this recipe takes patience, it takes about 20-30 minutes for it to reach solid ball stage, keep on medium heat or it will boil over, you don't have to stir it constantly but every couple of minutes so it doesn't burn, you can tell when it is done when the butter is seperated from the caramel, also by doing a cold water test, if you pour a little caramel into a bowl of cold water and it stays together and you can form it into a ball then it is done.
After you have poured it into a dish, put in the fridge for a couple hours or over night, then let it warm a little and then cut into pieces. You can also undercook this and use for caramel topping for desserts, cook for about 15 minutes.

Enjoy!!!

Cream Cheese Dessert Crepes

Crepes: Mix together
1 1/3 cup milk
2 Tbl oil
3 eggs
1 1/2 cup flour
1/8th tsp salt
2 Tbl sugar

Crepes should be about 1/16th of an inch thick and do not overcook- they cook fast and should not be brown.

Filling: mix together
1- 8 oz pkg of softened cream cheese
1 small container of whipping cream
1 cup powdered sugar

Once crepes have cooled, put a small amount of filling on crepe and roll crepe from one side.

Topping: chocolate sauce, raspberry or strawberry jam or raspberry or cherry pie filling.

Yum-O!

Posted by Hilery- cooking club November 30th.

Cinnamon Rolls

From the episode: Rise and Shine, Cook's Country TV

(taken off of Amy's blog)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 tsp.) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 tsp, salt

12 Tbs. unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. unsalted butter, softened

Glaze

4 oz. cream cheese, softened

1 Tbs. whole milk

1 tsp. vanilla extract

1 1/2 cups confectioner's sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Pumpkin Cake

Pumpkin Cake from Lenny Robinson

1 package yellow cake
1 cup canned pumpkin
1/2 cup oil
1/4 cup water
4 eggs
3/4 cup sugar
1 tsp cinnamon
dash of nutmeg

Combine cake mix, pumpkin oil, water, then one egg at a time, beating thoroughly after each addition. Add remaining ingredients.

Bake at 350 in a greased and floured pan for 45-60 minutes, or until golden brown and a knife stuck in the center is clean.

While still hot out of the oven, spread with a stiff mixture of powdered sugar and water.

Enjoy! Amanda

Fruit Soup

Heat until clear:
1 cup water
1/2 cup sugar
3 TBSP tapioca
(sometimes not all the tapioca goes clear, that's okay as long as the mixture is getting thick and the majority of the tapioca is clear)

ADD:
6 oz. frozen orange juice
2 1/2 cups water (I use some of the peach juice from the can of peaches for this)
1 big can peaches sliced
3 pealed oranges
3 sliced bananas
1 box strawberries

Chill and Serve

***Cut the peaches and orange slices into chunks. I sliced the strawberries into quarters. If strawberries aren't in season you can use frozen too. We always had this Christmas morning...it definitely brings back childhood memories. I hope you enjoy it as much as I do!!!

Becca Fluhman