Peppernuts- Original

 Peppernuts - Original

(Pfeffernüsse in German)

Tiana W.

Yield: about 1 really full gallon ziploc bag

2 1/2 c. sugar

4 oz. butter (1 stick)

16 oz. dark karo syrup (or light karo/molasses substitute)

1/2 c. sour cream

1 c. sweet cream 

3/4 tsp ground cloves

1/2 tsp nutmeg

3/4 tsp cinnamon

1/8 tsp anise

1/4 tsp cardamom

1/4 tsp black pepper

1 3/4 tsp baking powder

10 c. flour

Cream butter and sugar, then add karo, sour cream, and sweet cream. Sift together dry spices and add into sugar mixture. Add in flour a cup at a time until mixture is a little like bread dough. Roll into 1/2 - 3/4 inch diameter rolls (like long link sausages) and place in a wax paper lined 9x13. Place wax paper between layers of rolls. Refrigerate several hours or overnight. Slice into little slices, under 1/4" thick. Place on a greased or silpat lined cookie sheet, bake at 350 deg for 12-14 mins until light brown and tops have started to crack. Let cool completely, peppernuts will be somewhat hard and biscuit-like. Great for hot chocolate dipping or just enjoying a handful!

Cinnamon Rolls

Cinnamon Rolls

Compiled by Kristen W

Yield: about 24 rolls (can fit 24 on a 11x17 pan)

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

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Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

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Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. Roll out into 15x30", or until 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting from one long side to the other, tightly but not pulling. Make vertical cuts using dental floss (go under the dough log and cross strings while pulling up) and place the resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Giant Cinnamon Rolls

  

Giant Cinnamon Rolls – McCall

Compiled by Kristen W

Yield: 4   8-inch wide rolls, or 2 giant ones

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

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Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

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Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. To make 4 rolls, roll out long and narrow, about 4 inches wide, as long as it will go (staying no less that ¼” thick). If making two giant ones, you'll need to roll out a strip only 2 - 2.5" wide, and 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting at one small end, and tightly (but not pulling) rolling to the other small side. For the 4-roll version: the cinnamon roll should be able to be placed, spiral side down, and be about 4” high. Cut horizontally with dental floss, and place the four resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Protein Bites

Protein Bites

Yield: 2 dozen

 Mel's https://www.melskitchencafe.com/best-energy-bites-recipe/

 1 c oats

 1/3 c ground flaxseed meal

 1 cup nut butter

 1/4 c honey

 Dash of vanilla extract

 Pinch of salt (more to taste, if needed)

 Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.

In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.

Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.

If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.

Remove the blade from the food processor, if using. Add any add-in ingredients, and mix with your hands until evenly combined.

Roll the dough into small balls (cookie scoop size) and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

Quinoa Breakfast Hash

 Quinoa Breakfast Hash

Kristen W

Yield: 4 servings

 

1 TB olive oil

1 sweet potato, diced

½ red onion, small diced, about ½ cup (or whatever onion you have)

1 red bell pepper, small diced

1/4 tsp crushed red pepper flakes

2 cloves garlic minced

-sprinkle with pepper

1 c spinach

1/2 c uncooked quinoa

1 c vegetable broth

4 eggs (cook however you like them when ready)

 

Combine broth and quinoa in a small pot. Cook until tender.

 

While Quinoa is cooking:

Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).

 

Add spinach, stir, and cook until wilted down, just a minute or two.

Stir in cooked quinoa.

Cook eggs however you like them.

 

Serve veggie skillet topped with eggs and sprinkled with salt, pepper, etc.

Banana Oat Muffins (Laurie's healthy ones)

Banana Oat Muffins
Yield: 12 standard muffins
Laurie M

2 1/4 c. oats (whole rolled)

2 ripe bananas, lightly mashed (about 1 cup)
1/2 c. plain greek yogurt (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1/3 c. sugar or 1/4 - 1/3 c. honey
1 1/2 tsp. baking powder

1/2 tsp. baking soda
1/4 tsp. salt

about 1/2 cup chocolate chips, roughly chopped
    *(I do half semisweet half milk choc)


Preheat oven to 350. Spray muffin tin(s) or spray paper liners.

Blend oats in a blender until some looks like oat flour and some is still chunky. Add all ingredients EXCEPT chocolate chips to the blender.  Process until well-blended.

Stir chopped chocolate chips into batter. Pour batter into tins and sprinkle a few chocolate chunks on top. Bake until muffins are springy to the touch and baked through, don't over bake! 

Regular muffins: 15-17 mins

Mini muffins: 9-11 mins

**I usually double this recipe and it still fits in my 2 liter blender. Then I make the doubled recipe twice and freeze them!

Taco Soup (Em's)

Taco Soup (Em's)
Yield: 6 servings
Emily R



1 lb. ground beef or chicken (canned or chicken breasts)
1 can tomato sauce
1 can corn
1 can pinto beans
1 can black beans
1/2 onion, diced (or 1/4 c. dehydrated onion)
3 TB taco seasoning

If using ground beef, brown the ground beef on the stove.

Add all ingredients in a crock pot and cook on low for 8 hours. If using chicken breast, shred chicken before serving.

Serve with cheese, sour cream, tomatoes, avocado, chips, lime wedges, etc.

Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos
Yield: 6-8 servings
Adapted from Mel



3 sweet potatoes, peeled and cubed small (about 3-4 cups)
 1 jalapeno, seeded and finely diced
 1 red pepper, diced small
 1 small red onion, diced small (about 1/2 cup)
 2 tsp olive oil
 1 tsp cumin
 1 tsp chili powder
 1/2 tsp salt
 1/4 tsp black pepper

1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small

 1/2 cup chopped cilantro
 1 TB fresh lime juice

 1 c shredded cheddar cheese
 1 c shredded Monterey Jack cheese
 6-8 burrito-size tortillas

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!

While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.

Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Serve with sour cream and cheese, even avocado if you have it!

Apple Berry Crisp-Cobbler

Apple Berry Crisp-Cobbler
Kristen W
One 9x13 pan

FILLING:

3-4 fresh apples
   *Best Option: without peeling, slice off around the core, use a dicer/chopper to dice into 1/2" cubes
   *Option 2: peeled and thinly sliced

About 1 c. of blueberries (frozen "wild blueberries" are smaller and work well)
¼ tsp. salt

1 tsp. cinnamon
2 TB flour

Place fruit in 9x13 dish. Sprinkle with salt, cinnamon, and flour and then mix.

CRISP TOPPING:

1 cup brown sugar

1 cup flour

¼ tsp. baking powder

½ cup butter, cold

1 cup oatmeal (half whole oats, half quick oats...or whatever you have)

In large bowl, mix brown sugar, flour, and baking powder until blended. Cut in cold butter until it’s broken up and evenly mixed.  Add oats (adding oats last keeps them from being crushed up) Mixture should be crumbly.

-Evenly spread over fruit.

-Bake at 350 for 45 minutes for fresh apples. (keep a few cut pieces of butter close by, and check part way through cooking. If there are parts of the topping that look totally dry, throw a piece on top!)
   ***If I make it beforehand, I broil it right before serving, just until the top is warm and bubbly - it helps with the crispness. WATCH the whole time though. Burnt crisp is not good.

-Serve warm with vanilla bean ice cream or whipped cream.

Quinoa Red Bean Chili

Quinoa Red Bean Chili
Yield: about 8 servings
Adapted from Mel



1 TB oil
 1/2 c diced onion
 1 green bell pepper, cored, seeded and diced
 2 cloves minced garlic or 1/2 tsp garlic powder
 2 tsp chili powder (add more to taste when serving)
 1 tsp cumin
 1 tsp dried oregano
 1 tsp salt
 1/4 tsp cinnamon
 Pinch of cayenne pepper (plus more for heat, if desired)
 1 c. uncooked quinoa (rinsed and drained)
 3  15-oz cans red kidney beans, rinsed and drained
 4 c. chicken or vegetable broth
 3 8-oz. cans tomato sauce
 1 1/2 c. frozen corn kernels

In a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.

SLOW COOKER:
Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits.

STOVE-TOP:
Add the quinoa, beans, broth, and tomato sauce. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed.

****Serve the chili as is in a bowl, or over a potato, or over a sweet potato for a deliciously unique taste! Top with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire.

Ooblek

Ooblek
Classic Family Tradition


Everyone should roll up their sleeves and prepare for some gooey fun.

This is easy. Pour the cornstarch into the bowl. Don’t rush to add water – take time to feel the cornstarch. Cornstarch does not feel like any other powder. It has a texture that can be compared to that of whipped cream. The grains of cornstarch are so small that they will fill into grooves of your fingerprints and make the prints stand out.

After you’ve taken-in the feel of the powder, it's time to add water. (You should add the food coloring to your water before adding it to the powder.)

There are no exact formulas regarding how much water to add, but it will end up being about 1/2 cup (120 ml) of water per cup (235 ml) of cornstarch.

The secret is to add the water slowly and mix as you add it. Don’t be shy here – dig in with your hands and really mix it up. This is usually when you notice that this is not your average liquid. Add enough water so that the mixture slowly flows on its own when mixed. The best test is to reach in and grab a handful of the mixture and see if you can roll it into a ball between your hands – if you stop rolling it and it “melts” between your fingers – success!

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Notice that the goo does not splash (or even move) if you hit it quickly. Squeeze it hard and see what happens. How long can you get the strands of goo to drip? What happens if you let the goo sit on the table for a minute and then try to pick it up? How does it feel? Hows does it move? Try bouncing a ball on the surface of the cornstarch. You get the idea – explore!

Snow - Homemade

Homemade Snow

Equal parts:

Cornstarch
Shave foam
     *(must be foam, not gel. Equate brand works great)


Mix together thoroughly (and messily!) and enjoy!
I'd recommend either doing it outside so you can rinse everything and everyone off, or do it on a tarp etc.

Coconut Crack (Kennedy)

Coconut Crack
Kennedy

Mix Together:

5 1/2 c. Rice Chex
5 1/2 c. Corn Chex
2 1/2 c. Golden Grahams
1 1/2 c. shredded coconut
1 1/2 c. shredded almonds

Cook on Medium:
1 c. sugar
1 c. corn syrup
1 c. butter
* Cook on medium and boil for 2 mins

Remove from stove and add 1 tsp. vanilla

Pour over mixture and mix together. Leave in bowl for 1 hour and stir it periodically for it to cool off. Then after a few hours cover it so it doesn't dry out.