Whipped Cream - Homemade

 Whipped Cream - Homemade

yield: 4 cups whipped cream

2 c. heavy whipping cream (cold)

1/2 c. powdered sugar

1 tsp. vanilla

You can put your mixing bowl in the fridge for 15 minutes prior to mixing if you want the whipped cream to be a little more firm or keep its texture longer. If you forget, it'll still work!

Add all ingredients to a mixer. Use the whisk attachment (or handheld) and beat the ingredients starting low/medium, then you can increase speed as it starts to firm a little. Otherwise it'll spray everywhere. Beat 60-90 second until stiff peaks form. Stop and scrape sides of bowl halfway through. Enjoy!

Winter Squash Soup

 Winter Squash Soup

Yield: 6-8 servings 

Adapted from Danielle W

2 cloves garlic, minced

2 c. carrots, peeled and diced

2 c. butternut squash, peeled and cubed

1 small sweet potato, peeled and cubed

1/2 yellow onion, quartered

2 TB olive oil

5 c. chicken or veggie stock

2-3 c. shredded chicken (1-2 chicken breasts)

1/2 tsp dried parsley

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried oregano

1/4 tsp pepper

1 c. water

Preheat oven to 425. Toss diced veggies with olive oil and sprinkle with salt and pepper. Spread on a baking sheet and bake for 20 mins, until the vegetables are tender.

Combine the chicken stock, herbs, salt and pepper and bring to a boil in a large pot. 

Once veggies are done, add half the veggies to the soup, and place the other half in a blender. Make sure to put all the onions in the blender. Don't use an immersion blender, it won't get it fine enough. Puree the veggies with the 1 cup of water.

Add the veggie puree to the soup, and heat evenly through. Adjust seasonings to taste.

Serve with dipping bread or rolls!

 **We have served this meatless, with shredded chicken and bacon as topping options

**You can bake the veggies beforehand, then refrigerate until ready to heat soup. Blend the veggies and add to the soup while heating.

Pumpkin Spice Syrup

 Pumpkin Spice Syrup

Adapted from Pioneer woman

Yield: 1.5 cups syrup

2/3 c. brown sugar 

1/2 c. granulated sugar

1 tbsp. pumpkin pie spice

1 tsp. vanilla extract

1/4 c. pumpkin puree

• Place 1 cup of water in a small saucepan. Add both sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice work its way in.

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• Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat and let stand for a minute or two. 

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• Strain the mixture (pressing what you can as well) through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month. You can also keep the strained leftovers for ice cream topping!

Caramel Toffee Chocolate Cake (BTS)

Caramel Toffee Chocolate Cake (BTS)

yield: 9x13 cake

1 box devil's food cake (and ingredients listed on box to prepare it)

10-14 oz sweetened condensed milk (partial or all of a can)

1 c. caramel sauce (like ice cream topping stuff)

***

2 c. heavy whipping cream

1/2 c. powdered sugar

1 tsp vanilla

***

1 bag Toffee bits/Heath bits/Skor bits (you can find these by the chocolate chips at the store)

Make the cake in a 9x13 dish according to the box directions. Let cool 10 mins. 

Poke holes all over the cake using a skewer or the handle end of a spoon or something that will make holes no larger than the size of a pea. Drizzle the sweetened condensed milk and caramel sauce, making sure to get it over all the holes. Refrigerate cake for at least an hour, preferably 4 hours. 

Make the whipped cream, and top the cake with it. Sprinkle the toffee bits over the whole cake or on individual pieces as they are cut.

Caramel Chocolate Pretzel Rods (HP wands)

 Chocolate Caramel Pretzel rods

large pretzel rods

bag of caramels

water

chocolate chips

To make soft caramel, add a bag of unwrapped caramels to a sauce pan and add 2 TB water. Stir over medium heat until melted but not bubbling. Use within 5 mins or starts hardening. Will be similar to caramel apple consistency. You can use any other recipe for caramel apple caramel.

Dip pretzel rods in caramel (or use a spoon to drizzle caramel over the whole thing, minus the part you are holding.) Scrape off any excess caramel. Lay on a silicone baking sheet to cool and harden up a little. 

Melt chocolate chips however you want - I like putting a silver mixing bowl that is slightly bigger than a sauce pan on top of the sauce pan while water boils in the sauce pan.

When caramel has hardened enough to pick up the pretzel rod from the baking sheet and not leave any caramel behind:

hold the caramel rod over the chocolate bowl. Drizzle chocolate over the caramel rod and twist the rod while removing excess chocolate with your fingers or a spoon. (If you want sprinkles, or to roll in a topping, add now!) Place to harden on the silicone baking sheet. If you are drizzle coating a different color over the top, do it now.

Once rods are all drizzle dipped, place baking sheet in a cool basement etc. to harden up.

Enjoy!

Lasagna Soup

 Lasagna Soup

yield: 8-10 servings
Kristen W

1 lb. ground sausage/beef/turkey (turkey Italian sausage recipe works great here)

1/2 c. chopped onion

2 c. diced carrots

2 cloves garlic, chopped

1 30-oz can crushed tomatoes

1 can diced tomatoes

1 tsp. dried basil

1 tsp. dried oregano

1 dried bay leaf

1/2 tsp salt

1/4 tsp black pepper

8 c. broth (chicken, beef, veggie, or a combo)

1 16-oz box bowtie pasta

Topping:

1 c. cottage cheese

1 c. shredded mozzarella cheese

1/2 c. grated Parmesan cheese

1/2 tsp. dried basil

pinch of pepper

Cook sausage, onion, carrots, and garlic for a few mins until meat is cooked and carrots start to soften. (If using already cooked sausage, saute the rest and then add the sausage.) Add remaining soup ingredients (not topping) and stir well to combine. Allow soup to cook until pasta is soft and carrots are cooked through. 

Serve with topping sprinkled on top, option to top with thin sliced fresh mozzarella. 

Great for breadsticks!

**You can also cook with sliced zucchini, or toss in cut spinach at the end.

Chocolate Frogs (HP style)

 Chocolate Frogs

yield: depends on your mold

**Find a plastic chocolate mold of frog shapes (silicone is harder to get out)

Depending on your chocolate mold, melt enough chocolate for one round of frogs at a time.

We have used semi-sweet and milk chocolate chips and both have been great. You can also use more expensive chocolate. The chocolate chip version tastes just great for about 2 days, and then the taste changes a little. Ours don't last longer than that, so chips are great!

Melt your chocolate - you can do the microwave, but I have never had chocolate seize up while using a diy double boiler on the stove: a metal mixing bowl that is slightly larger than a sauce pan. It sits on top of the sauce pan while the water in the saucepan boils and nicely melts the chocolate. Stir continually near the point of being melts so it doesn't get too hot. I take it off the heat right before all the chips are melted and stir-melt the remaining few. 

*Whichever method, don't let even a drop of water get into your melting chocolate. 

Put one layer of chocolate in the molds, enough to cover the bottom. Then pull that chocolate up the sides so most of the mold is covered in the first layer. Use a toothpick if you have to get the bubbles outs of any spots (the eyes!) 

Put in the freezer for 5 min.

Remove and put any fun filling in -

*peanut butter mixed with powdered sugar

*melted caramel about the softness needed for caramel apples

*marshmallow fluff

*nuts

*caramel and sea salt

* potato chip pieces

* cookie dough (egg free if you don't want to refrigerate)

*more??

Cover the filling and the remaining mold with melted chocolate. Tap the tray to get bubbles out and even the bottom. Remove extra chocolate. 

Place in the freezer for 10 mins. but don't leave in the freezer.

Take the mold out and gently bend it while holding upside down to pop the frogs out. 

Enjoy! Store in a cool place.

Pumpkin Juice (HP style)

 Pumpkin Juice

yield: about a half gallon
adapted from a lot of recipes by Kristen

10 c. apple juice or cider

1 15-oz can pumpkin puree

2 c. white grape peach juice (Welch's) or a half quart of home canned peaches

1/4 c. brown sugar

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

pinch of allspice

2 tsp vanilla (added after cooking)

Place all ingredients except vanilla in a stock pot on the stove (use an immersion blender to blend peaches if using home canned.) Heat until just about to boil. Turn down heat and simmer for 15 mins. Remove from heat and add vanilla. Serve warm, or chill and serve cold. You can also add a dollop of home-whipped cream like you would for hot chocolate. Refrigerate any leftovers.

Peaches and Cream Layer Dessert

Peaches & Cream Layered Dessert  

adapted from Melskitchencafe.com

Yield: one 9x13

Crust:

3 c graham cracker crumbs

2 TB sugar

¾ c butter, melted (1.5 sticks)

Cream:

1 ½ c powdered sugar

8 oz cream cheese (1 standard bar) - room temp

½ tsp vanilla extract

2 c heavy whipping cream

6-7 medium fresh peaches, peeled, pitted and sliced thinly 

     *you can try with canned or frozen, but drain/defrost and drain before using

In a medium bowl, stir together the graham cracker crumbs and sugar for crust. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside.  Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.

In an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.

Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.

Spread a layer of the cream filling over the chilled crust (about ⅓ of the cream- you want enough cream to seal the graham crust from the peaches) Layer half the sliced peaches over the top of the cream. Layer more cream (can be a thin layer if you’re running out) followed by the rest of the sliced peaches. Then layer the remaining cream, trying to seal the layer of peaches underneath.

Cover with plastic wrap and chill for 1 hour or up to 12 hours before serving (though in a pinch, it’s still delicious to eat right away! The crust doesn’t stay together quite as well, but it’s still delicious.

Peach Crumble Bars

 

Peach Crumble Bars

Adapted by Kristen W

Yields: one 9x13 pan

Crust:

1 c sugar

3 c flour

1 tsp baking powder

½ tsp salt

1/2 tsp ground cinnamon

1 c butter (2 cubes)

1 large egg lightly beaten

Peach layer:

½ c sugar 

1 TB cornstarch

¼ tsp ground cinnamon

6-7 medium/large peaches, peeled and diced 

1 tsp lemon juice

Icing: (optional)

1 c powdered sugar (115g)

¼ tsp almond extract

1 TB milk (more or less)

For the crust:

In a medium bowl mix together dry crust ingredients. Using a pastry cutter (or mixing paddle in mixer) blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press about half the dough into the prepared pan.  

For the peach mixture:

In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat.  Pour the peach mixture over the crust and spread evenly.

Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.

If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill for a bit before cutting and icing.

To prepare the icing:

Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving. 

Apple Butter

 Apple Butter

Jen W

yields about 10-12 half pint jars

Enough sliced apples to fill a 6 quart crock pot to the lid (10 lbs or so)

     *using different kinds of apples will produce a richer taste, any combination

2 c. white sugar     

1 c. brown sugar

1-2 TB apple pie spice, depending on how spiced you like it (we do 2 TB)

Peel, core and slice apples. Place apples in the crock pot. Combine the sugars and apple pie spice in a separate bowl and mix together. Then sprinkle over apples and stir to mix well into the apples. Cover and cook on high for 1 hour. Turn to low and cook for 11-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Jars will seal themselves from the heat.

*Store on the shelf for a few weeks, you can freeze, or keep in the fridge.

*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.

Apple pie spice (or any fall spiced stuff)

Apple Pie Spice

Kristen W

Makes about 2 TB

4 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground cardamom

1/2 tsp allspice

1/8 tsp ground cloves

Snickerbrookie Bars

SNICKERBROOKIE BARS

Adapted from Mel

Yields: 9x13

 

SNICKERDOODLE BATTER:

•  1/2 cup butter, softened (1 stick)
•  3/4 cup (5.5 ounces) granulated sugar
•  1/4 cup (1.75 ounces) lightly packed brown sugar
•  2 large eggs
•  1 tsp. vanilla extract
•  1 1/3 c. (6.5 ounces) all-purpose flour
•  1 tsp ground cinnamon
•  1/2 tsp salt
•  1/2 tsp baking powder
• 1/8 tsp cream of tartar

BROWNIE BATTER:

     1 box mix of brownies, batter prepared as directed on back of box (not cooked)

CINNNAMON + SUGAR:

•  2 tablespoons granulated sugar
•  1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 325. Spray a 9x13 pan and set aside.
2. Prepare the brownie batter as directed on the box and set aside.
3. To prepare the the snickerdoodle batter, cream the butter and both sugars. Add the eggs and vanilla and mix until well-combined.
4. Add the flour, cinnamon, salt and baking powder and mix until evenly combined and no dry streaks remain.
5. Scoop heaping spoonfuls (about 2-3 tablespoons in size) of brownie batter onto the bottom of the prepared baking dish, leaving space in between. Use about half or 2/3 of the brownie batter; set the remaining batter aside.
6. Scoop spoonfuls of the snickerdoodle cookie batter in between the brownie batter. Use all of the snickerdoodle dough.
7. Spoon the rest of the brownie batter over the top in small streaks or spoonfuls.
8. Even out the top just a little if needed.
9. Combine the sugar and cinnamon for the topping and sprinkle it evenly on top of the bars.
10. Bake for 30-35 minutes until the bars are puffed. A toothpick inserted in the center may come out with moist crumbs but shouldn't have gooey batter. Add time as needed.
11. Let cool completely on a wire rack. Refrigerate for an hour or so to completely chill if possible (this will make cutting the bars a lot easier). Cut into squares and serve chilled or at room temperature. Bars freeze well.