Italian Stromboli

1 tube Pillsbury pizza crust

8 slices deli ham

10 slices Genoa salami

12 slices sandwich pepperoni

8 slices mozzarella cheese (or shredded cheese)

2 T. butter, melted

2 garlic cloves, minces

3 T. Parmesan cheese

Preheat oven to 375. Line baking sheet with parchment paper. Roll out pizza dough to nearly fit the pan. Layer meats* & then cheese. Roll tightly lengthwise, sealing the seam and ends. Score the top with a serrated knife. Mix butter, galic, and Parmesan. Brush over stromboli. Bake 20-25 minutes, until golden brown. Slice and enjoy warm with marinara sauce.

*other meats and toppings can also be used.

Crockpot Chicken Noodle Soup (with starter)

1 pkg Bear Creek starter pkg

1 can of sliced carrots, drained

1 can of peas, drained

2 chicken breasts, cubed

2 boxes chicken broth

Place liner in crockpot. Add soup starter, Add chicken. Add broth. Stir all together. Cook on low for 6-8 hours. Yummy! Serve with crackers, brocolli cornbread or grilled cheese sandwiches.

*The starter pkg already has the seasonings in it. The carrots in the pkg were very hard to find, they were so small. We just added the carrots and peas after it was done cooking. This was a very tasty soup!

Raspberry Crumble Cookies #1

1/2 c/ butter, slightly softened, not melty

2 T. sugar

3 T. powdered sugar

1/4 t. vanilla

1/4 t. almond extract

1 1/3 c. plain flour

1/8 t. salt

1/3 c. raspberry jam

Preheat oven to 350. Fill muffin pans with papers. Cream together butter, sugars, and extracts really well. Scrape the sides of the bowl. Stir in flour and salt until combined and crumbly. Press 2 packed teaspoonfuls of dough in hand and press in bottom of muffin tins. Add extra dough base if needed for thicker cookie. Leave 3/4 c. cookie dough crumbs for topping. Spread 1 t. raspberry jam in the center of each cookie. Sprinkle remaining cookie dough over the top, until mostly covered. Bake 15-20 minute until tanned. This recipe makes12-16 cookies. Store covered.

*can also be made in mini muffin tins using 1-2 packed teaspoonfuls of dough into muffin liners, then top with raspberry jam and crumbled dough. Bake at 350 until they start to tan, 8-12 minutes.

Claudia's Best Chocolate Chip Cookies

1 c. cold butter, cubed

1 c. sugar

1 c. light brown sugar

2 eggs

1 t. vanilla

3 c. SR flour

2 c.  chocolate chips, your choice

1 c. chopped pecans, optional

Preheat oven to 410. Line baking sheets. Cream together cold butter, sugar, and brown sugar until incorporated. Add eggs one at a time. Mix well after each. Stir in vanilla. Gradually add flour. mixing until just combined. Fold in chocolate chips and nuts, if using. Using a cookie scoop, scoop onto prepared baking sheets, leaving space between cookies. Bake 10-12 minutes, until edges are golden, but centers are still soft. Cool 10 minutes. Makes 2 dozen cookies.

Pumpkin Spice Truffle Cookies

2 c. SR flour

1 t. pumpkin spice 

1 stick softened butter

1 1/2 c. dark brown sugar

1 t. vanilla 

3/4 c. pure pumpkin

1 egg

9 oz pkg. Nestle pumpkin spice flavored truffles, if these are not available, use pumpkin spice chips

Preheat oven to 375. Combine butter, brown sugar, and vanilla until creamy. Add pumpkin. Mix. Add egg. Mix. Gradually add flour. Stir in pumpkin truffles or chips. Drop by rounded tablespoonfuls onto lined cookie sheet. Bake 11-15 minutes until golden brown. Cool 2 minutes. Makes 2-3 dozen cookies.

*The first time I made them, they came out more like scones, but very tasty!

 

Cream Puff Berry Breakfast Casserole

17.6 oz. box cream puffs, thawed

sliced strawberries* (thawed if using frozen)

blueberries* (thawed if using frozen)

raspberries* (thawed if using frozen)

12 eggs, slightly beaten

1 c. milk

1 T. cinnamon

1 c. heavy cream

1/4 c. powdered sugar

1 t. vanilla

Spray 9x13 dish. Place cream puffs evenly in bottom of dish. Top with strawberries, blueberries, and raspberries. Combine eggs with milk. Add cinnamon and blend well. Pour over fruit. Add more cinnamon if desired. Place in refrigerator for 1 hour. Heat oven to 350. Place casserole in oven for 1 hour*. Whip heavy cream, powdered sugar, and vanilla**. Place in refrigerator to chill while casserole is baking. When casserole is done, dust with powdered sugar. Slice casserole and serve with whipped cream on the side. Yum! 

*Mine wasn't done after 1 hour. Next time I'll bake longer, maybe an additional 10 minutes. 

**can also use store bought whipped cream or redi-whip

1st pic: before baking, before adding sauce; 2nd pic: before baking, after adding sauce; 3rd pic: after baking and topped with powdered sugar; 4th pic: ready to eat!

Chewy Snickerdoodle Bars

2 1/2 c. SR flour

1 c. butter, room temperature

1 c. sugar

1/2 c. brown sugar

2 eggs, room temperature

2 t. vanilla

Topping:

3 T. sugar

1 t. cinnamon

Preheat oven to 350. Line or grease 9x13 pan. In a large bowl, cream butter and sugars together until light and fluffy. Slowly add eggs and vanilla and combine until smooth and well combined. Gradually add flour until just combined. Drop spoonfuls of dough into pan. Smooth the dough until it is even. Combine cinnamon and sugar for topping and sprinkle on top of dough. Bake the dough 20-25 minutes until the edges are set, lightly golden, and slightly puffed up. Cool in pan 25-30 minutes before cutting. Cut into bars and enjoy!

Frosted Snowball Cookies (makes 6-7 dozen)

5 c. SR flour

1/2 c. butter, melted and cooled

1/3 c. heavy cream

2 eggs, lightly beaten

1 c. sugar

1 t. vanilla

1 t. maraschino cherry juice

1c. chopped pecans, optional

10 oz. jar maraschino cherries, drained, dried, chopped

Glaze:

2 T. butter

4 T. maraschino cherry juice

1 c. powdered sugar

I halved this recipe. Turned out fine. Beat together eggs, sugar, and vanilla for 3 minutes. Add cooled melted butter, cream, and chopped cherry pieces. Add flour gradually. Add nuts, if using. Blend until dough holds. Place on plastic wrap and shape into a disk. Wrap in plastic and chill for 30 minutes.  (I didn't wrap or chill.) Heat oven to 350. Line baking sheets with parchment paper. Remove dough from refrigerator and scoop small amounts (about the size of a doughnut hole). Place on lined baking sheets. Bake 10-12 minutes. Allow to cool before glazing. Heat butter and 2 T. juice in a microwave safe bowl until butter is melted. Stir in powdered sugar. Add more juice to make desired consistency. Glaze cookie tops or dip the whole cookie in glaze if desired. Set aside until set. (May be placed in refrigerator for 10 minutes to set up faster.)

1st pic: before baking; 2nd pic: glaze; 3rd pic: after baking & glazing.

Peanut Butter Butterscotch Bars

1 stick butter, room temperature

1/2 c. sugar

1/2 c. light brown sugar, packed

1/2 c. creamy peanut butter

1 egg

1 t. vanilla

1 c. SR flour

1/2 c. quick cooking oatmeal

1 c. butterscotch chips*

Icing:

1 c. powdered sugar (possibly less)

4 T. milk

1/4 c. creamy peanut butter

Preheat oven to 350. Spray 9x13 dish. Cream sugars and butter. Add 1/2 c. peanut butter until smooth. Add egg and vanilla. Mix until well combined. Gradually add flour and oats. Mix on low speed until just combined. Spread batter into dish. Sprinkle with butterscotch chips* (or chocolate, if you prefer). Bake 20-25 minutes until edges are golden brown.  Stir together powdered sugar, milk, and peanut butter until smooth. Once the bars have baked, remove from oven and immediately pour the icing over the warm bars. Cool and Serve. Allow the bars to cool completely before slicing and serving. Enjoy!

**bars can be sliced while still warm if you use a plastic knife. They are so good eaten warm with a glass of milk.

***This can be made gluten free by omitting flour and increasing oats. The texture will be a little more dense & chewy, but still tasty. OR by using oat flour instead of self rising and adding 1 t. baking soda and 1/4 t. salt.

Pictures: before slicing, and ready to eat!

Orange Creamsicle Cake with Buttercream Frosting

1 box Duncan Hines Orange Supreme cake mix

1 small box vanilla pudding mix, dry

1 c. oil

1/2 c. milk

1 c. sour cream

3 eggs

Orange Buttercream Frosting:

2 sticks butter, softened

2 c. powdered sugar

1 t. orange extract

2 T. heavy whipping cream or evaporated milk

3 T. orange soda or orange marmalade, I used soda

Preheat oven to 350. Spray 9x13 pan. Set aside. Combine cake mix, instant pudding mix, oil, milk, sour cream, and eggs until well combined. Pour batter in pan. Bake 24-29 minutes until toothpick comes out clean. Cool before frosting. Combine softened butter on medium speed for 3 minutes until smooth and creamy. Add powdered sugar, cream, and extract. Increase to high speed and beat for 3 more minutes. Stir in 3 T. orange marmalade or orange soda. Cover cake evenly with frosting. Refrigerate for at least 30 minutes before serving. Cake can be frozen for 2 months. Very yummy! The frosting is like a ganache. Everyone loved it!