Cinnamon Sugar Pecans

Made these for Christmas. The kids love them. So good.

 

Ingredients

• 1 egg white
• 2 teaspoons water
• 2 teaspoons pure vanilla extract
• 1lb pecan halves (1 pound)
• 1 cup sugar
• ½ - 1 tablespoon ground cinnamon (your preference)
• ½ teaspoon salt

Instructions

1. Preheat oven to 250 degrees
2. Spray a baking sheet with cooking spray
3. Mix sugar, cinnamon and salt in a large ziploc bag
4. Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
5. Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
6. Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
7. Spread out in a single layer onto prepared baking sheet
8. Bake for 1 hour, stirring every 20 minutes.

Eurpoean Crepe Recipe

I had this at a party. It's converted over from European measurements.

For 20 large crepes:

4 cups flour
5 eggs
5 cups whole milk
2 Tbsp vegetable oil
2 tsp salt
2 Tbsp sugar (optional)
1 tsp vanilla (optional)

--Mix all ingredients with an immersion blender or blender until batter is smooth. Let batter rest for two hours,or up to overnight in the fridge. Add 2 1/2 cups of water to batter and mix in in before making crepes.

For savory crepes omit vanilla and sugar. Fill them with ham, swiss cheese, eggs, cooked chicken breasts, mushrooms, etc.

For sweet crepes, add sugar and vanilla. Fill them in with fresh fruits (bananas, strawberries, raspberries, etc.), chocolate (chips, nutella, etc.), whipped cream, ice cream, etc.

Put burner on high and get pan very hot.

Neal's Real Chocolate Chip Cookies

The Fake recipe is called Atticus's Chocolate chip cookies. It was wrong. This is the real one that is awesome.

2 1/2 cups flour
1 tsp baking soda
1 tsp salt

--Mix in bowl. Set aside.

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar

--Mix in mixer, then add:

1 egg
1 tsp vanilla

--Slowly add in dry ingredients, mix. Then add:

2 cups chocolate chips

--Refrigerate dough for 1 1/2 hours. Scoop into cookie balls and line up on cookie sheet.  Then bake at 375 degrees for 9-11 minutes.

TIPS:   Use soft butter. Don't add too much butter or sugar. Don't over beat dough. Chill dough to prevent spreading.  The higher temperature and shorter cooking time is perfect for soft cookies.

Mexican Fried Rice

From Elsa.

You should keep in mind the following guidelines:
1 clove garlic for every cup of rice
2 cups water for every cup of rice
1 Tbsp oil for every cup of rice
1 Tbsp chicken bouillon for every cup of rice
2 tsp salt for every cup of rice



The following recipe if for two cups of rice:

2 cloves garlic
1/2 white onion chopped
3 large chopped tomatoes
1/2 cup water

Place in blender and blend.

In pan cook on medium heat:
2 Tbsp oil and two cups of Jasmine rice. Stir constantly until rice reaches a nice golden brown color. About 15-20 minutes.

Then add:
4 cups of water
Blended Tomatoes
2 Tbsp. chicken Bouillon
2 tsp. salt
Bring to a boil, then cook the rice for ten minutes or until rice is mostly soft. (This took longer than ten minutes in the demonstration. More like 20.)

Refried Beans

This is a recipe from Elsa.

In a pressure cooker place:
1 clove garlic
1 cup beans
3 cups water
1 Tbsp Salt

--Cook in pressure cooker on high for one hour.

In a pan heat 5 Tbsp of Lard (can use olive oil)
If you would like peppers, tomatoes or onions to your beans, you should cook them in the lard now.

Add cooked beans to pan with lard. Doesn't have to be all the cooked beans. Cook and mash. The longer you let it cook on medium heat, the better it will taste.  Add bean water if you need wetter beans.

Salsa

This is Elsa's salsa recipe.

7 tomatoes (big round ones like beef steak, cooked in a skillet lined with tin foil until skin starts blackening.)
1 Arbol dried chili (more if you want more heat)
Scant 1 Tbsp. salt
Scant 1/4 cup water

-- Place in blender and blend.  Add diced cilantro and onion to taste when salsa is cooled.

Christmas Breakfast/Conference Sunday Breakfast

This is the breakfast we make only on special occasions.  I wanted to make a list of things that my kids request so I don't have to ask every time.

Egg Casserole
German Pancakes
Lehi Roller Mills Raspberry Muffins
Cinnamon Rolls
Bacon
Sausage
Hashbrowns

Orange Juice

Suggestions for the future:
chocolate milk
tomato juice
smoothies

Sticky buns
monkey bread
fruit, yogurt and granola
French toast
oatmeal
pancakes

Irish Soda Bread Muffins

I think that everything should be in individual containers. So I decided to make Irish Soda Bread the same way. It was pretty good.

Ingredients

• 2 1/4 cups all purpose flour
• 1/2 cup + 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 4 tablespoons (1/4 cup or half a stick) melted butter
• 1/4 cup vegetable oil
• 1/2 cup raisins (I omitted.)

1. Preheat oven to 400F. Grease a 12-cup muffin pan.
2. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, and salt.
3. In another large bowl, beat together the egg, buttermilk, melted butter, and oil. Gradually beat in the flour mixture until just moistened. Fold in the raisins.
4. Fill each muffin cup about three-fourths full. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. Serve warm or cool to room temperature. Store in an airtight container.

Baileys Irish Trifle

This was fun for St. Patrick's Day. I had to take out a lot of alcohol to make it everyone friendly. I thought this was VERY SWEET, but everyone else seemed to like it. 

Ingredients

• 1 box of Devil's Food Cake (I used Pillsbury)
• ingredients as per box instructions (except the water)
• 2 8 oz. bars of cream cheese, softened
• 1/3 c. Bailey's Irish Coffee Creamer
• 1 c. powdered sugar
• 2 c. cool whip
• 1 bag (27-29 pieces) of baking caramels (I used Werthers but Kraft would work fine as well)

Instructions

1. Preheat oven to 350 degrees and line a 9x13 pan with foil and spray it with cooking spray.
2. Prepare cake according to package directions. Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
3. Prepare the cream filling by placing the cream cheese in a medium mixing bowl and mixing until soft and creamy. Add the Bailey's creamer and the powdered sugar and mix until blended. Carefully fold in the cool whip by hand. Set aside.
4. Make the caramel drizzle by placing the caramels unwrapped in a medium pan with 3 TBLSP of cream. Over low heat, whisk together until smooth. Add 2-3 more TBLSP of cream and whisk together until desired consistency and taste is achieved. Set aside.

Cut up the cooled cake into pieces. Assemble the trifle by using a medium trifle dish and covering the bottom with cake pieces. Next, add a layer of the cream filling and then drizzle with caramel sauce making particular attention to the sides of the dish so the layers all show. Continue the layers again and finish off with a cake layer on top and covering it with the remaining cool whip from the container. Save one piece of chocolate cake to crumble on the very top and finish it off with a caramel drizzle.

1. ·  Alternatively, you could layer individual clear plastic cups for a different type of presentation.

Cannoli Cream

I found a blog post for cannoli cream. It worked really well. She recommended buying the cannoli shells and that was perfect! We did this for Easter.

• ½ cup whipping cream
• 1 15-ounce container whole milk ricotta cheese, strained
• ½ cup powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon ground cinnamon
• ⅓ cup mini semisweet chocolate chips

Instructions

1. In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
2. In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
3. Chill the cream for at least 2 hours before filling the cannoli shells.

Individual Blueberry Crumbles

These were very tasty served with ice cream.

Ingredients

1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 cup oats
6 tablespoons cold butter, cut into small pieces
4 cups mixed berries
1/2 cup granulated sugar
2 tablespoons cornstarch
Equipment: 6 (6-ounce) ramekins

Directions:

Preheat oven to 350 degrees F.

In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.

In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.