Peanut Butter Chocolate Chip Muffins

Ingredients:

2 1/4 Cups All-Purpose Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

2/3 Cup Brown Sugar

6 Tablespoons Butter, melted and cooled

1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)

2 Eggs

1 Cup Milk

3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Snickerdoodle Pudding Cookies

INGREDIENTS:

3/4 cup butter softened

3/4 cup brown sugar

1/4 cup sugar

1 (3.4 oz) box pumpkin spice instant pudding mix

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. cream of tartar

2 to 2 1/4 cups flour

CINNAMON-SUGAR COATING:

1/2 cup sugar

1 tsp. cinnamon

DIRECTIONS:

Preheat oven to 350 degrees F.

Stir together flour, cream of tartar and baking soda and set aside.

In a large bowl, cream butter, sugars and pudding mix together.

Add eggs and vanilla and mix well.

Add flour mixture slowly until well incorporated.

In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.

Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet). Bake at 350 degrees F for 8-12 minutes.

Recepie from Chef-In-Training

Mini Strawberry Cream Pies

INGREDIENTS:

1 package Mini Graham Cracker Pie Crusts

1 cup heavy whipping cream

8 oz cream cheese softened

1/3 cup sugar

1/2 tsp. vanilla or almond extract

12-18 strawberries cut in halves

INSTRUCTIONS:

Beat heavy whipping cream until stiff peaks form.

In a separate bowl, beat cream cheese until fluffy. Gradually add in sugar and vanilla.

Fold cream cheese mixture into the beaten heavy whipped cream. until evenly combined.

Spoon into individual mini crusts

Arrange strawberries over the top of filling.

Refrigerate.

Note:

This made enough to generously fill 6 mini crusts with extra. (we used the extra and stuffed strawberries)

Homemade Bagels

Sponge:

1 tsp. instant yeast

4 cups unbleached bread flour

2 1/2 cups water, at room temperature

Dough:

1/2 tsp instant yeast

3 3/4 cups unbleached bread flour

2 3/4 tsp salt

2 tsp malt powder OR 1 tbsp dark or light malt syrup, honey, or brown sugar

To finish:

1 tbsp baking soda

Cornmeal, for dusting

Desired toppings (such as cinnamon-sugar, shredded cheese, seeds, etc.)

*If you want to make an ”Everything” bagel: combine 4 tsp. each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion and 2 tsp. kosher salt to sprinkle on top)

Directions:

1. To make the sponge, stir the yeast into the flour in a medium mixing bowl.  Add water, whisking or stirring only until it forms a smooth, sticky batter (similar to pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy, bubbly, and be double in size.

2. To make the dough, in the bowl of a stand mixer with the dough hook attachment on, add all of the sponge and additional yeast and stir.  Then add 3 cups of the flour and all of the salt and malt. Mix on low until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough (I usually don't have to use all of the remaining flour--just watch the dough carefully).

3. Knead dough for 6 minutes. The dough should be firm, stiffer than regular bread dough, but still pliable and smooth.  There should be no pockets or streaks of flour. If the dough seems dry and rips, add a few drops of water and continue kneading.  If the dough seems tacky or sticky, add very small amounts of flour to achieve the stiffness required.  The kneaded dough should feel satiny and pliable but not be tacky at all.

4. Immediately divide the dough into equal size pieces (I do 2 oz because I do small ones. 4 1/2 oz is a standard size bagel). Form the pieces into rolls.  Cover the rolls with a damp towel and allow them to rest for 20 minutes.

5. Line two sheet pans with baking parchment and spray lightly with non stick cooking spray.  Shape the bagels by pushing a hole through the center and stretching out the dough to make a small hole in the middle (the bagel with not rise much at this point--so whatever size hole you make that's the size it will be after you cook it). Place each of the bagels 2 inches apart on prepared pans.  Mist the bagels very lightly with the spray oil (or non-stick butter spray) and cover loosely with plastic wrap.  Let the pans sit at room temperature for at least 20 minutes.

6. At this point you are ready to see if the bagels are ready to be retarded in the refrigerator by using the “float test”.  Fill a small bowl with cool or room-temperature water.  The are ready when they float within 10 seconds of being dropped into the water.  Take one bagel and test it.  If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan with plastic wrap, and place it in the refrigerator overnight.  (The bagels can be left in the refrigerator up to 2 days at this point).  If the bagel does not float, return it to the pan and let it continue to sit at room temperature, checking every 10 to 20 minutes until a test bagel floats (your time needed varies according to the dough, your house, and the weather).

7. When you are ready to bake the bagels, preheat the oven to 500°F with two racks set in the middle of the oven.  Bring a large, wide pot of water to a boil. Add the baking soda.  Have a slotted spoon or tongs ready to use.  Also have all your topping prepared, if you are using any.

8. When all the bagels have been boiled, place pans on the middle shelves in your oven.  Bake for approximately 5 minutes, rotate pans, switching racks and giving the pans a 180˚ rotation.  After you have rotated the pans, lower the oven setting to 450°F and continue baking for 5 minutes more, or until the bagels turn light golden brown.  Remove, let cool completely and serve.  They also store well in the freezer.  Enjoy!

Cinnamon Roll Bites

Dough:

1 & 1/2 cups hot water {as hot as you can get it out of the tap - not boiling.}

1 Tbsp. active dry yeast

2 Tbsp. granulated sugar

1 tsp. salt

2 Tbsp. vegetable oil

3 & 1/2 to 4 cups bread flour {you can use all-purpose flour as well}

3/4 cup granulated sugar

1/4 cup brown sugar

1 Tbsp. cinnamon

1/2 cup {1 stick} salted butter, melted

Icing:

1 cup powdered sugar

2-3 Tbsp. milk

2 Tbsp. butter, melted

1/2 tsp. vanilla

Directions:

In a small bowl, combine water, yeast and sugar and let sit until frothy. {about 5 minutes}

Add the salt and vegetable oil and mix well.

In a large bowl, yeast mixture and about 2 cups of flour.

Stir in the remaining flour, 1/2 cup at a time, until dough starts to pull away from sides and is no longer sticky.

Turn out dough onto a floured surface and knead until smooth and elastic.

Place the dough in a greased bowl and cover with plastic wrap.

Let rise for one hour, until doubled in size. {Or if you're doing this the night before, just place it in the refrigerator and go to bed.}

Preheat oven to 375°F.

Punch down dough and knead on a floured surface until smooth again; set aside.

In a small bowl, combine sugars and cinnamon.

Place butter in another small bowl.

Rip off small pieces of dough {I used like a quarter size} and roll into a ball.

Dip the ball in the butter and then roll it around in the sugar mixture; place on a cookie sheet.

Repeat steps 12 & 13 until you fill your cookie sheet up and then bake for 10-12 minutes.

Do this until all the dough is gone.

Meanwhile, in a small bowl, combine powdered sugar, milk, butter, and vanilla until smooth.

Use a spoon to drizzle your frosting over the cinnamon roll bites.

Serve warm. (Recipe from High Heels and Grills)

Chicken Pot Pie Poppers

Ingredients:

1 1/2 cups cooked, diced chicken (season to your taste)

1 can Campbell's Cream of Chicken soup

2 cups diced vegetables (I used frozen mixed veggies that were cooked)

1 cup shredded cheddar cheese

1 can Pillsbury Biscuits

Directions:

Preheat oven to 400F.

Cook your chicken, cool and dice.

In a large bowl, combine the chicken, soup, fresh vegetables, cheese, onion powder and garlic powder.

Grease a 9 X 13 with cooking spray.  Roll out the Pillsbury biscuits until flat and semi-thin. Evenly spoon the chicken mixture into a flattened biscuit and then pinch the bottom shut.  I filled mine and had quite a bit left over. There was almost enough left over to fill another can of flattened biscuits.

Bake the poppers for 12-15 minutes.  Once done, remove from oven and allow to rest for about 3 minutes before removing from pan and serving.

Note:

I seasoned the chicken with the garlic powder, onion powder, and chili powder.

Half Whole Wheat Bread

INGREDIENTS:

3 cups luke-warm water

1/4 cup sugar

1 1/2 Tbsp. yeast

1/3 cup oil

1 Tbsp. salt

3 - 3.5 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour closer to 8 cups, and it will make softer, less-coarse bread.)

3-3.5 cups whole wheat flour

*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS:

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (half an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Sometimes I get three loaves of bread depending on how much it decided to rise. Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25-35 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Note:

Sometimes I get three loaves depending on how much the dough decided to rise. I also generally have to let it rise for about a half hour and it has doubled in size. It also takes longer to cook the bread generally at least 10 Minutes (use a thermometer to test it and once it has reached 190 degrees it is usually done.)

Chocolate Chip Cookies

Ingredients:

1 1/2 cups butter or margarine, softened

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

1 tablespoon vanilla

2 eggs

5 - 6 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 bag (24 oz.) semisweet chocolate chips (4 cups)

Directions:

Preheat oven to 350°F.

In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy.

Stir in flour, baking soda and salt (dough will be stiff).

Stir in chocolate chips

On ungreased cookie sheet, drop dough 2 inches apart. Flatten slightly.

Bake 7-8 Minutes for soft, 9 minutes for crunchy or until light brown (centers will be soft).

Cool 1 to 2 minutes; remove from cookie sheet to cooling rack and finish cooling.

Chocolate Chip Scones

Ingredients:

2 3/4 cups Flour

1/3 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter, cut in pats

1 cup to 2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate

2 large eggs

2 teaspoons vanilla extract or the flavoring of your choice

1/2 cup to 2/3 cup half and half or milk

Glaze:

3 1/2 cups confectioners' sugar

7 tablespoons water, enough to make a thin glaze

1 teaspoon vanilla, optional

Directions:

In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table.

Glaze:

Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

Note: Ours only took 10 minutes to cook.

Fool-proof Homemade White Bread

Ingredients:

3 cups luke-warm water

1/4 cup sugar

1 1/2 Tbsp. yeast

1/3 cup oil

1 Tbsp. salt

6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour closer to 8 cups, and it will make softer, less-coarse bread.)

*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

Directions:

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (half an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Sometimes I get three loaves of bread depending on how much it decided to rise. Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 20-35 minutes, or remove the bread from the pan hold upside down and check the temperature. Temperature should be 190* F. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Note:

Sometimes I get three or four loaves depending on how much the dough decided to rise. I also generally have to let it rise for about a half hour and it has doubled in size. It also takes anywhere from 20-35 minutes to cook depending on elevation and the stoves mood. (use a thermometer to test it and once it has reached 190 degrees it is usually done.)

Easy Coconut Oatmeal Cookies

Ingredients:

2 c. sugar

3/4 c. butter

2/3 c. milk

1 (3.4 oz) box instant coconut flavor pudding mix

2 1/2 c. quick cooking oats

1 c. sweetened shredded coconut

1/2 tsp. vanilla

Directions:

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes. Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.

Note:

These are very sweet cookies used less sugar and they still tasted good!

NO BAKE ENERGY BITES

Ingredients:

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Directions:

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Make sure to grind the flaxseed otherwise they get stuck in your teeth really bad! Store in an airtight container and keep refrigerated for up to 1 week.

Recipe from: Chef In Training

Baked Potatoes

Make baked potatoes without all of the tin foil.

Ingredients:

Potatoes (amount will vary depending on size of pan)

Water

Directions:

Get your potatoes (a cake pan fits 9 to 12 potatoes). Scrub the potatoes and put them in the pan. Fill the pan with water. Half way to your first knuckle on your pointer finger will be enough. Cover with tin foil. Bake at 350 for 1 hour.

Note: Leftover potatoes are great for fried potatoes or oven baked fries

Peanut Butter Cookies

Ingredients:

1 cup (2 sticks) butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 1/2 cups peanut butter (creamy or chunky)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon vanilla extract

Additional granulated sugar (for rolling cookie dough in)

Directions:

Mix butter, sugar and peanut butter together.  Add eggs, flour, baking soda and vanilla extract.  Roll dough into 1 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and use a fork to make a crisscross design on top or just smash down with a cup. Bake at 350°F for about 10-12 minutes or until golden brown.

Yields 3 dozen cookies

Slight changes made from the recipe found at Six Sisters

Home-made Oreos

Cookie Bases:

1 Chocolate Devils food cake mix

1/2 cup oil

2 eggs

Directions:

Combine all three ingredients to form dough. If the dough is too sticky add up to 1/4 cup flour. Roll dough into 1 inch balls. (I use a cookie scoop to create uniform cookies). Place on a non-greased cookie sheet and bake for 7-8 minutes at 350 degrees. (Place in a sealed container in you want a soft and chewy cookie)

Cream Cheese Filling:

4 cups powdered sugar

1 8 oz cream cheese

1/4 cup softened butter

Directions:

Mix the cream cheese and softened butter together and then add powder sugar one cup at a time. Frost the bottom of each cookie and top with a second cookie. Store in the refrigerator in a sealed container.

Funfetti Cupcakes

Cupcake Ingredients:

1 pkg. Pillsbury Funfetti Cake Mix (just the powder, not the recipe on the box)

1 (12 ounce) can Sprite Zero

Cupcake Directions:

Preheat oven to 350 degrees.  Line 24 cupcake tins with paper liners.  In a large bowl, combine cake mix and Sprite together.  Continue to mix until the batter is smooth without any lumps.  Pour approximately 1/4 cup of batter into every cupcake wrapper.  Bake at 350 degrees for 20 minutes.  Let cool before frosting.

Frosting Ingredients:

1 (8 ounce) container Cool Whip

1 (1.5 ounce) pkg.  Vanilla Jello Instant Pudding (just the powder, not the recipe on the box)

Frosting Directions:

In a mixing bowl, add Cool Whip and pudding.  Mix with a whisk by hand or an electric hand mixer until smooth.  Spread over cooled cupcakes.  Makes enough frosting for 24 cupcakes.

Note:

We found it only made around 15 cupcakes, but we ate the batter without it being cooked (so there may have been enough for 24 cupcakes).

Recipe From: Six Sisters