Cooking Mamas

Tried and True Family Recipes

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Green Slime

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Green Slime

Help kids create their own "slime." It pulls apart, stretches, and even bounces!!

Ingredients

  • 1/3 c. warm water
  • 1/2 c. Elmer's glue
  • 1/4 tsp. unsweetened Kool-Aid or 4 to 8 drops liquid food coloring
  • 3/4 c. warm water
  • 2 tsp. Borax

Instructions

  • In a mixing bowl, mix together 1/3 cup warm water, Elmer's glue, and Kool-Aid or food coloring. Stir thoroughly with a craft stick, set aside
  • In another bowl, mix together 3/4 cup warm water and Borax. Stir thoroughly with a craft stick, pour into glue mixture, stirring continuously.
  • Remove glob from bowl and work in your hands for 2 to 3 minutes. Store in re-sealable plastic bag or air-tight container.
  • Tip: If mixture starts to dry out, pour a small amount of water over it and knead for 2 to 3 minutes before returning to a tightly sealed container

Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes

Our light and fluffy lemon ricotta pancakes, topped with fresh fruit and warm maple syrup, are simply delicious, Enjoy!
Course: Breakfast
Cuisine: Italian
Servings: 6

Ingredients

  • 1 3/4 c. all-purpose flour
  • 1 T. baking powder
  • 1 tsp. kosher salt
  • 1 1/2 c. buttermilk
  • 2 lg. eggs lightly beaten
  • 1 tsp. vanilla extract
  • 2 T. vegetable oil
  • 2 c. fresh ricotta cheese
  • 4 T. granulated sugar
  • 2 T. lemon zest
  • Melted butter for brushing the griddle or non stick pan
  • Diced strawberries for topping
  • Warm maple syrup for serving

Instructions

  • In a mixing bowl, add the flour, baking powder and salt, stir to combine; set aside.
  • In a separate mixing bowl, add the buttermilk, eggs, vanilla, vegetable oil, ricotta cheese, sugar and lemon zest. Using a wire whisk, gently stir the ingredients together until evenly combined.
  • Add the flour mixture into the bowl with the buttermilk and ricotta cheese. Fold the ingredients together until evenly combined with only a few small lumps remaining in the batter. Do not over mix the batter.
  • Heat a griddle or non-stick pan over medium heat; brush with melted butter. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan and form pancakes.
  • Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
  • To serve, top with diced strawberries then drizzle with warm maple syrup.

Samoa Cookie Bars

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Samoa Cookie Bars

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Samoa Cookie Bars

A delicious homemade version of your favorite Girl Scout cookie! A buttery shortbread cookie topped with caramel, coconut and semi-sweet chocolate.
Course: Dessert
Cuisine: American
Servings: 30 bars

Ingredients

  • COOKIE :
  • 1/2 c. granulated sugar
  • 3/4 c. butter softened
  • 1 lg. egg
  • 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1/4 tsp. salt
  • TOPPING :
  • 3 c. sweetened shredded coconut
  • 12 oz. good quality chewy caramels
  • 1/4 tsp. salt
  • 3 T. milk
  • 10 oz. dark or semisweet chocolate (chocolate chips are ok)

Instructions

  • Preheat oven to 350 degrees. Line a 9 x13x 2-inch baking pan with parchment paper.
  • Cookie: In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
  • Pour crumbly dough into prepared pan and press with your hands into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
  • Topping: Preheat oven to 300. Spread coconut evenly on a baking sheet with sides, and toast 15-20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
  • Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
  • Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
  • When cooled, carefully remove from the pan and cut into 30 bars with a large knife or a pizza cutter (it’s easier to get it through the topping).
  • Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
  • Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate into a piping bag or a Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. (If you don't have enough chocolate left over, you may have to melt additional chocolate) Sprinkle with additional toasted coconut if desired.
  • Let chocolate set completely before storing in an airtight container.

Spicy Chicken Gumbo

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Spicy Chicken Gumbo

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Spicy Chicken Gumbo

Turn up the heat and grab a spoon, this Spicy Chicken Gumbo is southern comfort with a kick! It’s the kind of dish that warms you from the inside out, and keeps you coming back for more!
Course: Soup
Cuisine: American
Servings: 8
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

  • 1 lb. boneless skinless chicken thighs cut into cubes
  • 1 tsp. vegetable oil
  • 2 (14.5 oz.) cans chicken broth
  • 1 (28 oz.) can stewed tomatoes un-drained
  • 1 c. water
  • 2 cloves garlic pressed
  • 1 tsp. Louisiana hot sauce
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 1 (16 oz.) pkg. frozen gumbo vegetable mixture
  • 1 (13 oz.) pkg. cooked andouille sausage links
  • 1 c. uncooked instant white or brown rice

Instructions

  • Using a chef's knife, trim the chicken and cut into 1-inch pieces.
  • In a 6-quart Dutch Oven heat the oil over medium-high heat for 1-3 minutes or until shimmering. Brown the chicken in two batches, 2-3 minutes on each side or until outside surfaces are no longer pink. Remove the first batch to a plate and lightly cover with foil. Repeat with the remaining chicken.
  • Return the chicken to pan. Add the broth, tomatoes, water, garlic, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add the vegetable mixture; return to a boil. Cover and reduce the heat, simmer for 10 minutes.
  • Meanwhile, cut the sausage links into 1/2-inch slices, then cut the slices in half. Add the sausage and rice to the gumbo. Cover and simmer for 10 minutes. Remove the pan from the heat. Discard the bay leaf.
  • Ladle into bowls and serve with corn muffins or a hunk of bread for dipping, Enjoy!

Notes

1. Frozen gumbo vegetable mixture is a combination of okra, celery, onion, red bell pepper, and corn.
 
2. For a milder version of this spicy stew, substitute smoked sausage for the andouille sausage and reduce the hot sauce to 1/2 teaspoon.

Rack of Lamb with Mustard and Herb Crust

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Rack of Lamb with Mustard and Herb Crust

Seared rack of lamb with a savory herb and mustard crust is roasted in the oven, then sliced into chops for individual serving.
Course: Entrée
Cuisine: American
Servings: 4 two chops each

Ingredients

HERB CRUST:

  • 2 slices French bread finely chopped (1/2 cup fresh bread crumbs)
  • 1 T. butter
  • 1 tsp. snipped fresh rosemary or 1/4 teaspoon dried rosemary
  • 1 clove garlic pressed

LAMB:

  • 2 tsp. olive oil
  • 1 rack (1-1/4 lbs) lamb bones Frenched and excess fat removed
  • Salt and coarsely ground black pepper
  • 2 T. Dijon mustard

Instructions

  • Heat oven to 350 degrees.
  • HERB CRUST: Combine bread crumbs and butter in a microwave-safe bowl on HIGH for 1 minute or until light golden brown, stirring once. Add rosemary and garlic to the bread crumb mixture; mix thoroughly and set aside.
  • LAMB: Heat olive oil in 12-inch oven-safe skillet over medium heat until hot. Season lamb with salt and black pepper. Sear meat on all sides for about 1-2 minutes or until well browned.
  • Carefully, place the lamb on a cutting board and spread mustard over top. Press bread crumb mixture onto mustard.
  • Return lamb to the same pan; place the pan into the oven. Roast until the thermometer registers 140 degrees, about 25-30 minutes.
  • Remove the rack of lamb from the pan to a carving board; let stand, uncovered, for at least 10 minutes (internal temperature will reach 145 degrees for medium-rare, 160 degrees for medium).
  • Slice into individual chops and serve immediately.

Notes

Cook’s Note: A rack of lamb is a section of rib bones with a very tender and juicy strip of meat attached. The bones are "Frenched," which means that the meat and fat are removed from between the ends of the bones for a more elegant presentation.
Searing the lamb on all sides seals in the juices and provides nice browning on the outside surface of the meat.
Larger cuts of meat such as rack of lamb should be removed from the oven when the thermometer registers 5-10 degrees below desired doneness temperature and allowed to stand at least 10-15 minutes. The temperature will continue to rise within the meat and reach the desired doneness.

Onion Roasted Potatoes

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Onion Roasted Potatoes

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Onion Roasted Potatoes

Oven-roasted, melt-in-your-mouth potatoes...I could eat these morning, noon, and night!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 envelope Lipton onion soup mix
  • 4 med. (about 2 lbs.) Red potatoes cut into large chunks
  • 1/3 c. olive oil

Instructions

  • Preheat oven to 425 degrees. Combine all ingredients in 13 x 9-inch baking or roasting pan.
  • Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

Italian Breakfast Bake with Eggs

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Italian Breakfast Bake with Eggs

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Italian Breakfast Bake with Eggs

This hearty casserole is loaded with delicious Italian flavors. We lightened it up by using broth instead of milk. Perfect for breakfast, lunch, and dinner!
Course: Breakfast
Cuisine: Italian
Servings: 8

Ingredients

  • 1 lb. loaf white or rosemary French bread cut into 1-inch cubes
  • 1/4 c. Extra virgin olive oil
  • 1 lb. sliced apple wood smoked bacon cut into 1/2-inch pieces
  • 1 lg. onion halved and thinly sliced
  • 1 (28 oz.) can whole Italian tomatoes drained, chopped and patted dry
  • 1/2 tsp. crushed red pepper
  • 1/2 lb. (2 cups) extra sharp cheddar shredded
  • 1/2 lb. (2 cups) Monterey Jack cheese shredded
  • 2 T. snipped chives
  • 1 3/4 c. low sodium chicken broth
  • salt
  • 8 lg. eggs
  • hot sauce for serving

Instructions

  • Preheat the oven to 350 degrees. Lightly oil a 9 x 13-inch glass baking dish. In a large bowl, drizzle the bread cubes with the olive oil, toss to coat and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
  • Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
  • Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
  • Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
  • Bake in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.
  • Cook's Note: The recipe can be prepared through Step 4 and refrigerated overnight. You can also substitute 1 pound cooked and crumbled sausage for the bacon.

Western Omelette

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Western Omelette

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Western Omelette

A three egg omelette, filled with diced ham, bacon, cheese, onions and bell peppers.
Course: Breakfast
Cuisine: American
Servings: 2

Ingredients

  • 6 lg. eggs
  • 1/4 c. heavy whipping cream
  • 1/2 tsp. salt
  • 4 slices bacon
  • 2/3 c. chopped red bell pepper
  • 2/3 c. chopped green bell pepper
  • 1/4 c. chopped yellow onion
  • 1 clove garlic minced
  • 3/4 c. diced ham
  • 1 T. butter divided
  • 2/3 c. shredded cheddar cheese divided

Instructions

  • In a medium bowl, whisk together eggs, cream, and salt until fluffy and pale in color.
  • Heat a medium skillet over medium heat. Add bacon, and cook until crisp; remove bacon to paper towels to drain, reserving 2 teaspoons drippings in skillet. Crumble bacon.
  • Cook bell peppers, onion, and garlic in hot drippings over medium heat, stirring occasionally, for 10 minutes or until vegetables are tender. Add ham; cook for 1 minute or until heated through. Stir in crumbled bacon.
  • In an 8-inch nonstick skillet, melt 1/2 tablespoon butter over medium-low heat. Cook for 2 to 3 minutes or until butter starts to foam. Add half of egg mixture to pan; cook for 1 minute (do not stir).
  • Gently lift edges of omelette with a spatula, and tilt pan so uncooked portion flows underneath. Cook for 2 to 3 minutes or until center is almost set. Add half of vegetable mixture and 1/3 cup cheese to one side of omelette. Fold in half, and transfer to plate
  • Repeat with remaining butter, egg mixture, vegetable mixture, and cheese. Serve immediately.

Pasta with Fresh Tomatoes & Basil

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Pasta with Fresh Tomatoes and Basil

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Pasta with Fresh Tomatoes & Basil

A deliciously simple meal, ready in 15 minutes!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 (9 oz.) pkg. fresh refrigerated pasta your choice
  • 2 T. olive oil
  • 3 cloves garlic minced
  • 4 c. cherry tomatoes halved
  • 1/2 tsp. salt
  • 1 c. fresh basil leaves torn
  • freshly ground black pepper to taste
  • shredded parmesan cheese for garnish

Instructions

  • Cook pasta according to package directions, omitting salt and fat. Drain and place pasta into a large bowl.
  • Meanwhile, heat olive oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook for 4 minutes.
  • Remove from the heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with shredded Parmesan cheese.

Rainbow Pancakes

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Rainbow Pancakes

Kids of all ages will love these colorful pancakes. Serve with fresh fruit and a side of bacon, sausage or ham. Perfect breakfast for Saint Patrick's Day!
Course: Breakfast
Cuisine: American

Ingredients

  • Your favorite pancake batter (see below)
  • 6 Wilton's gel food coloring
  • butter for the griddle and serving
  • Warm maple syrup for serving
  • bacon, sausage or ham for serving
  • Mixed fresh fruit for serving

Instructions

  • Divide your favorite pancake batter among 6 bowls or cups.
  • Add enough Wilton's gel food coloring (it won't thin the batter or taste funny) to achieve desired color (a little goes a long way). We used red, orange, yellow, green, blue, and purple, the colors of the rainbow.
  • Cook according to directions. Serve with butter and warm maple syrup and your choice of sides.

Notes

Recipe for: Buttermilk Pancakes

Chocolate Stout Cupcakes with Irish Cream Frosting

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Chocolate Stout Cupcakes with Irish Cream Frosting

Rich, decadent, dark chocolate cupcakes topped with sweet Irish buttercream frosting. Perfect for St. Patrick's day!
Servings: 24 cupcakes

Ingredients

CHOCOLATE STOUT CUPCAKES:

  • 1 c. chocolate stout OR a good quality Irish stout such as Guinness
  • 1 c. butter
  • 3/4 c. unsweetened cocoa
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 lg. eggs
  • 2/3 c. sour cream

IRISH CREAM FROSTING:

  • 1/2 c. butter softened
  • 3 c. confectioner's sugar
  • 4-6 T. Irish cream liqueur
  • green sprinkles for decorating
  • gold leaf for decorating, optional

Instructions

  • Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
  • CUPCAKES: In a medium saucepan, bring stout and 1 cup butter to a simmer. When the butter has melted, remove from heat and whisk in cocoa powder until smooth; set aside to cool.
  • In a large bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.
  • In a large bowl, beat the eggs and sour cream together with an electric mixer on low until well combined. Slowly beat in the cocoa mixture, then the flour mixture; beat until the batter is smooth.
  • Divide batter between the prepared cupcake cups, filling each cup about 2/3 full. Bake in preheated oven for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely. Spread or pipe frosting on cooled cupcakes.
  • FROSTING: In a large mixing bowl, with an electric mixer, beat the butter until light and fluffy. Slowly add confectioners' sugar and 3 tablespoons of the Irish cream. Beat on medium speed, adding more Irish cream (a tablespoon at a time) until the frosting reaches a good consistency for frosting or piping.
  • Decorate with sprinkles and gold leaf if desired.

Lucky Charms Bars

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Lucky Charms Bars

They're magically DELICIOUS!!
Course: Dessert
Cuisine: American, Irish
Servings: 12 bars

Ingredients

  • 9 c. Lucky Charms cereal
  • 6 T. melted butter
  • 6 c. (16 oz. pkg.) miniature marshmallows

Instructions

  • Pour cereal into an extra-large mixing bowl; set aside. Butter a 9x13 pan; set aside.
  • Melt 6 tablespoons butter in a large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat.
  • Working quickly, pour marshmallow mixture over cereal, gently stirring until the cereal is well coated. (Don't over-mix or the marshmallow treats will start melting.)
  • Using a buttered spatula, buttered fingers, or waxed paper, press the mixture evenly into the buttered pan. Allow mixture to cool, about 1-2 hours.
  • When the treats are cooled, cut them into 12 bars with a buttered knife, and wrap each one with plastic wrap. Best if served the same day.

Bailey’s Irish Cream Brownies

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Bailey's Irish Cream Brownies

Need a chocolate fix? Try our rich and gooey chocolate brownies topped with Baileys Irish cream frosting!
Course: Dessert
Cuisine: Irish

Ingredients

BROWNIES:

  • 2 (19.8 oz.) pkg. fudge brownie mix
  • 1 c. Baileys Irish cream liqueur
  • 2/3 c. vegetable oil
  • 2 lg. eggs

FROSTING :

  • 1 c. unsalted butter softened
  • 5 T. Baileys Irish cream liqueur
  • 4 c. confectioner's sugar

Instructions

  • Preheat oven to 350 degrees. Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
  • BROWNIES: Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter. Spread the batter into the prepared jelly roll pan.
  • Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
  • FROSTING: Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies and serve.

Amish Friendship Bread

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NOTE: You will need the “Amish Freindship Bread Starter” to prepare this bread recipe!

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5 from 1 vote

Amish Friendship Bread

A delicious sweet bread that bonds friends by sharing countless loaves of bread that all began from the same bowl of simple ingredients. Choose a few friends to start this wonderful tradition, they'll thank you for it!
Course: Bread
Cuisine: American

Ingredients

  • 3 eggs
  • 1 c. vegetable oil or (1/2 c. applesauce and 1/2 c. oil)
  • 1/2 c. milk
  • 2 c. all-purpose flour
  • 1 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 (5 oz.) box vanilla instant pudding
  • 1 c. chopped pecans or walnuts, optional

Instructions

  • You will need the "Amish Friendship Bread Starter" to make Amish Friendship Bread. Do NOT use any type of metal utensils or bowls for mixing, it will interfere with the fermentation process.
  • Day 1 – Do Nothing (This is the day you receive the starter bag)
  • Day 2 – Knead the bag
  • Day 3 – Knead the bag
  • Day 4 – Knead the bag
  • Day 5 – Knead the bag
  • Day 6 – Add 1 c. flour, 1 c. sugar and 1 c. of milk; Knead the bag.
  • Day 7 – Knead the bag
  • Day 8 – Knead the bag
  • Day 9 – Knead the bag
  • Day 10 – Baking day!! Follow the instructions below:
  • Pour the entire contents of the bag into a Non-Metal bowl. Add 1 ½ cups flour, 1 ½ cups sugar and 1 ½ cups milk. Beat with electric mixer on medium-high speed until smooth.
  • Measure 1 cup of the mixture into each of 3 (1-gallon) re-sealable plastic bags. (There will be around 2 ½ cups of the starter left in the bowl.) Seal and mark each bag with the date. This is Day 1 of the Amish Friendship Bread instructions.
  • Keep one starter for yourself and give the other two to friends along with a copy of the recipe to make their own friendship bread. (If you can’t pass it on to a friend on the first day, be sure to tell your friend which day the bag is at when you give it to them.)
  • Directions for baking the bread:
  • Preheat oven to 325 degrees. Grease the bottoms (not sides) of two 9x5-inch loaf pans. Optional: In small bowl, combine an additional ½ cup sugar and 1½ teaspoons cinnamon; dust the greased pans with ½ of mixture. The second half of this mixture is sprinkled on top of the batter.
  • To the remaining batter in the bowl add: eggs, oil, milk, flour, sugar, baking powder, baking soda, salt, cinnamon, vanilla extract and vanilla pudding and nuts if using.
  • Beat with electric mixer on medium speed for about 2 minutes or until batter is smooth. Stir in nuts if using.
  • Pour batter evenly into pans; sprinkle remaining sugar mixture over the top, if desired.
  • Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center of loaf comes out clean. Cool about 10 minutes; run spatula around edges of pan to loosen loaf. Remove bread from pan; place on cooling rack. Serve warm or cold.
  • Cook's Note: If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes great gifts.
  • VARIATIONS:
  • Banana Nut Amish Friendship Bread: Omit cinnamon and vanilla instant pudding from the basic recipe. Add 1 (5.1 oz.) box banana cream instant pudding, two mashed bananas and 1 cup chopped nuts.
  • Chocolate Amish Friendship Bread: Omit cinnamon and vanilla instant pudding from the basic recipe. Add 1 (5.1 oz) box of chocolate instant pudding, 3 teaspoons cocoa and 1 cup chocolate chips. Bake for 1-1/4 to 1-1/2 hours.
  • Apple Cinnamon Amish Friendship Bread: Add 1 cup of raisins and 1 small diced apple to the basic recipe.
  • Butterscotch Amish Friendship Bread: Omit the vanilla instant pudding from the basic recipe. Add 1 (5.1 oz) box of butterscotch instant pudding and 1 cup of butterscotch chips. Bake the cake in a greased 13" x 9" pan.
  • Lemon Poppy Seed Amish Friendship Bread: Omit vanilla extract, cinnamon, vanilla instant pudding and nuts from the basic recipe. Add 2 teaspoons lemon extract, 1 (5.1 oz.) box lemon instant pudding and 2-3 tablespoons poppy seeds. Bake in a 2-loaf pans or 1-Bundt pan.

Amish Friendship Bread Starter

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Follow the instructions for baking the bread here: Amish Friendship Bread

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Amish Friendship Bread Starter

A delicious sweet bread that bonds friends by sharing countless loaves of bread that all began from the same bowl of simple ingredients. Choose a few friends to start this wonderful tradition, they'll thank you for it!
Course: Bread
Cuisine: American

Ingredients

  • 1 (1/4 oz.) pkg. active dry yeast
  • 1/4 c. warm water (110° degrees)
  • 1 c. granulated sugar
  • 1 c. all-purpose flour
  • 1 c. warm milk (110° degrees)

Instructions

  • This is the Amish Friendship Bread Starter recipe that you will need to make Amish Friendship Bread. Do NOT use any type of metal utensils or bowls for mixing, it will interfere with the fermentation process.
  • In a glass or plastic measuring cup, dissolve yeast in warm water for about 10 minutes. Pour yeast mixture, 1 cup flour, 1 cup sugar and 1 cup milk into a 1 gallon re-seal-able plastic bag. Seal and knead mixture until well combined. This is Day 1 of the Amish Friendship Bread instructions.

Apple Pie with Cinnamon Roll Pie Crust

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Apple Pie with Cinnamon Roll Crust

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Apple Pie with Cinnamon Roll Pie Crust

Cinnamon roll crust turns a plain ol' apple pie into something extraordinary!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe All Butter Pie Crust (makes 2 pie shells)
  • 2 T. unsalted butter melted, divided
  • 4 tsp. cinnamon divided
  • apple pie filling
  • 6-7 granny smith apples peeled, cored and sliced
  • 1/4 c. all-purpose flour
  • 1 tsp. vanilla extract
  • 1 c. granulated sugar
  • 1 tsp. cinnamon
  • 3 T. butter cubed
  • 1 T. granulated sugar

Instructions

  • Preheat oven to 375 degrees.
  • Cinnamon Roll Crust: Roll out one pie disk onto a lightly floured surface into a 12-inch circle. Brush with 1 tablespoon melted butter and sprinkle with 2 teaspoons cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  • Arrange and press miniature cinnamon rolls, flat side down, evenly into the bottom and up the sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Take a fork and pierce holes in the bottom of the crust. Fill with apple filling, recipe below.
  • Repeat step one, but this time arrange "cinnamon rolls' into a circle on a flat floured surface. Roll out to a 10-inch circle and place/arrange on top of pie filling. Bake according to pie instructions below.
  • Apple Pie Filling: In a large mixing bowl, toss together all ingredients except butter and 1 tablespoon sugar. Pour filling into pie shell, arranging apples to fit. Dot with 3 tablespoons butter and cover with second pie shell. Sprinkle with 1 tablespoon of sugar.
  • Cover pie with foil and bake for 30 minutes. Remove foil and bake an additional 25 minutes or until golden brown. (Do not overcook) May need to broil the last couple of minutes to brown crust. Serve al a mode with vanilla ice cream.

Notes

Recipe Link: All Butter Pie Crust

Caramel Apple Cider Cookies

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Caramel Apple Cider Cookies

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Caramel Apple Cider Cookies

Sweet-tart apple flavored cookies, filled with an ooey, gooey caramel center. Who can resist that? Enjoy with your favorite hot beverage!
Course: Dessert
Cuisine: American
Servings: 4 dozen cookies

Ingredients

  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 c. butter softened
  • 1 c. granulated sugar
  • 1/2 tsp. salt
  • 1 (10 pack.) box Alpine Spiced Apple Cider Instant Drink mix (not sugar free)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 (14 oz) bag Kraft caramels

Instructions

  • In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With a hand mixer, cream together butter, sugar, salt and all 10 packets of apple cider drink mix, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Refrigerate for about an hour.
  • When you are ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper and unwrap your caramels.
  • Scoop out cookie dough balls about the size of a walnut or rounded tablespoon. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
  • Bake 12-14 minutes, or until very lightly browned around the edges. Do not over-bake! Once the cookies are done baking, slide the parchment paper with the cookies, right off the baking sheet onto the counter. Allow cookies to cool on the parchment. When cookies are cool enough to touch, but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down. Store in an airtight container. Yields about 4 dozen cookies
  • Cook's Note: These cookies are best enjoyed slightly warm, either from sitting atop your favorite hot beverage or micro-waved for a few seconds.

Slow Cooker Chicken Caesar Sliders

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Slow Cooker Chicken Caesar Sliders

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Slow Cooker Chicken Caesar Sliders

My family flipped over these delicious little chicken sandwiches, I might have to double the recipe next time! Perfect for lunch, brunch or dinner.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 lbs. (5-6) boneless skinless chicken thighs
  • 2 c. chicken broth
  • 1 c. Girard's Caesar dressing
  • 1/2 c. shredded parmesan cheese
  • 1/4 c. Fresh chopped parsley OR 2 tsp. dried parsley
  • 1/2 tsp. ground black pepper
  • 2 c. shredded romaine lettuce
  • 12 slider buns or 4-6 regular sized hamburger buns, toasted

Instructions

  • Place chicken in a 3-4 quart slow cooker with chicken broth, cover and cook on LOW for 4-6 hours.
  • Remove chicken from cooker using a slotted spoon and drain the broth from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
  • Place chicken back in the cooker and pour Caesar dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on HIGH heat for 30 minutes or until mixture is hot.
  • Spoon 1/4 cup mixture onto each toasted slider bun if you are making sliders or more for regular sized buns. Sprinkle with extra Parmesan cheese if desired and shredded lettuce to serve.