Orange Julius

Tastes like the real thing!
I adapted this to fit in the nutribullet because we don't have a blender..
Serves 2. Or 1 if you're hungry..

3 oz orange juice concentrate, frozen
1/2 cup milk
1/2 cup water
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
5-6 ice cubes

Mango sorbet

From sixsistersstuff.com
Made this a couple times and everyone liked it. I want to try substituting strawberries next time instead of mango.

Ingredients:
12 oz bag frozen mango pieces
1 1/2 tablespoons lime juice
1/2 cup water
1/2 cup sugar

Directions:
In a sauce pan, bring water and sugar to a boil. Reduce heat and simmer until the sugar is dissolved. In a blender or food processor, combine mangoes and lime juice until they are roughly chopped. Slowly add in the sugar and water mixture until completely combined. If you want a thicker sorbet, you add less sugar mixture or throw it in the freezer for a few hours. Enjoy!

Pineapple Upside-down Cake Frozen Yogurt

I was going to make a regular cake batter frozen yogurt, but Justus-in his geniusness- suggested we add pineapple. (he loves pineapple upside down cake.) It was a great idea and turned out AWESOME!  I might make one and a half this recipe next time, it didn't fill my ice cream maker.

Mix in a bowl:
1 cup plain yogurt
1/2 cup milk
1/2 cup pineapple juice
1/2 cup boxed cake mix (I used  yellow, the kind with "pudding in the mix")
1/2 cup sugar

Freeze in ice cream maker.

Frozen Yogurt

Ingredients
1-1/2 cups low fat milk
1 cup plain yogurt, store-bought or homemade
2/3 cups sugar
1 tablespoon cornstarch
1-1/2 teaspoons vanilla extract
Optional stir-ins: fruit, chocolate, cookies, etc. (I used frozen raspberries, thawed and mashed.)
In a heavy pot, combine sugar and cornstarch (leave out if using strained/Greek yogurt).  Stir in milk. Cook, stirring constantly, until mixture is thickened. Don't worry if mixture doesn't thicken without cornstarch. 

Remove from heat and cool.  Blend in vanilla and yogurt.  Freeze in your ice cream maker about half an hour or until it reaches soft serve consistency. If you want to add something smooth (melted chocolate, pureed fruit, etc.) you can add it now. If it is chunky, add it when ice cream is almost set.

Cinnamon Rolls

I often use Rhodes frozen rolls for these. But sometimes I make up a nice fluffy white roll dough. Enough dough to make about an 10x15 rectangle. (that's a compete guess, actually) I used about half a 36 count bag of rolls, so about 18. You just thaw out the rolls and mush them together.

Ingredients:
1/4 cup brown sugar
1/4 cup white sugar
Dash salt
1 T cinnamon
3/4 cup melted butter

Directions:
Mix ingredients together to make a paste. Roll out dough onto rectangle and spread paste, covering entire surface except about 1/4 inch on the end that you will roll it up. Roll up the dough making the shorter end your length, if that makes any sense...make a nice, even, fat roll. Don't roll too tight, but not loose either. Cut into about 1 inch rolls, place in greased pan, covert and let rise. Bake at 325-350 until lightly browned.
Top with glaze.
Glaze:
Whisk together:
2T softened butter
2T milk
1/2 teaspoon vanilla
Dash salt
Enough powdered sugar to make a glaze.

Oatmeal Flax Muffins

(recipe adapted from here)
I have been looking for the perfect base recipe for different add-ins and I think I just found it. I like a flavorful, hearty, chewy and almost healthy muffin (but not quite...). None of those white fluffy things that people call muffins but they're really cupcakes.
This time, I threw in dark chocolate chunks and craisins. Mmmm, perfect! The original recipe called for blueberries. You can add whatever you like.

Ingredients:
1 cup rolled oats or old fashioned oatmeal
1 cup buttermilk (or regular milk + 1 teaspoon vinegar)
3 tablespoons unsalted butter, melted
2 eggs
2/3 cup brown sugar
1 teaspoon vanilla
1 cup flour
4 tablespoons ground flaxmeal
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup add-ins of choice (chocolate, craisins, berries, etc)

Directions:
Preheat oven to 375°. Grease a 12 cup muffin tin.
Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
(Whatever I'm adding in, I like do push them in by hand into each muffin cup to make sure they are evenly distributed. You can also pour them batter into the bottom of the cups, then stir them into the batter and pour the rest in. Or just mix them all in if you don't care if they're even.)
Bake for 13-15 minutes.

Basic Brownies

I figured I had already posted this one, but couldn't find it, so here it use. A simple, quick, yummy brownie recipe. Sometimes I add chocolate chips or m&ms or something to the batter.
Ingredients:
1 1/2 c. Sugar
3/4 c. flour
1/2 c. Cocoa (some types of cocoa are not as strong as others. I've added an extra scoop depending on type I use. Taste the batter. Try for a "dutched cocoa, though.")
1/4 t. Baking powder
Heaping 1/4 t. Salt
2 eggs, beaten
1 teaspoon vanilla
1/2 cup oil
1/4 cup water

Directions:
Mix dry ingredients.
Add wet ingredients all at once and mix lightly. Pour into greased pan (mine is like 8x11 or something. I actually use the "magic brownie pan". Love it.)
Cook in preheated 350° oven for 20-25 minutes. Do not over cook.

Crepes!

We LOVE crepes. You can put anything in them, it's so fun trying out different fillings. There are some tips you need to know to get them right if you've never made a crepe before. So read carefully.
Ingredients: (makes approximately 12 crepes in 8 inch pan)
2 eggs
1 cup milk
2/3 cup flour
1 1/2 teaspoons oil or melted butter
Pinch salt
Optional:
1 t. Vanilla
1 T. Sugar
Directions:
Mix all ingredients together with whisk. If desired, you can refrigerate batter for an hour or overnight, but I don't. Batter will be very runny. Heat non stick pan to medium high. I use an 8 inch Teflon frying pan. Because it's so non stick, I don't need to grease it, but if they stick just grease very lightly. For my 8 inch pan, I use a 1/4 cup measuring cup filled about 3/4 full and that makes a perfect thickness. You want the crepe to be very thin. Almost paper thin.

When you pour the batter in, hold the pan in the other hand and quickly swirl it around the pan to just barely cover the whole surface, making a nice thin circle. The batter will probably have a few tiny lumps from the flour, but that's ok. They will cook out. Cook on one side for about a minute or two (notice how the crepe changes as it gets cooked through. Practice will tell you when you need to flip.) I use a rubber spatula to get under the crepe then grab it with my fingers to flip. Cook in other side 30 seconds to a minute. you don't want it to brown, really. Maybe just a little. It will get a little crisp on the edges. Perfect. You're done!
Filling ideas:
Berries (fresh or frozen, cooked)
Other fruit
Nutella
Powdered sugar
Pie filling
Whipped cream
Puddings
Anything you want!
Savory: eggs, cheese, cooked veggies

Caramel Popcorn

This is so good you would have no idea how ridiculously easy it is. A quick zap in the microwave after mixing kind of sets the caramel. Spreading it on a cookie sheet lets the individual pieces harden so it doesn't all stick together.
I like that this recipe isn't overly sweet and sticky. It's just perfect.
Ingredients:
1/2 cup popcorn kernels. (more if you want not as strong of flavor, less if you want more concentrated sweetness)
1/4 cup butter
2 T. Light corn syrup
1/2 c. Brown sugar (I use slightly less)
1/4 t. Salt
1/2 t. Vanilla
1/4 t. Baking soda

Directions:
Pop corn using your favorite method. (Here's mine: put 1/4 cup kernels at a time in large microwaveable bowl covered with a plate. Microwave until popping slows down.)
Melt butter, corn syrup, sugar and salt in saucepan. Remove from heat. Add vanilla and soda and stir well, letting the baking soda do it's job.
Pour sauce over popped corn in large bowl and stir to coat evenly. Microwave for 30 seconds-ish. Stir. Spread on cookie sheet to cool.
Option: add in 3/4 cup of peanuts.

No Roll Sugar Cookies

I still hold to my previously posted favorite sugar cookie recipe, but if your in the mood for a more fluffy cookie out just don't want to roll and cut, these were excellent. Taste best next day.

Recipe from www.annies-eats.com

Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional
DIRECTIONS
To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container

Quick no bake granola bars

I only had large chocolate chips, but still turned out pretty good. Kids and hubby liked them. I cut and wrapped them in plastic wrap.

Recipe from Laurens latest blog:

INGREDIENTS:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
DIRECTIONS:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased pan. (fit perfectly in square glass pan)

Zucchini Bread

This recipe is awesome. I like to make miniature loaves out of it. for some reason, they taste better smaller...

Recipe from allrecipes.com by V Monte
With my adaptations.

Ingredients:
3 cups flour
1 t. Salt
1 t. Baking soda
1 t. Baking powder
2 t. Cinnamon
3 eggs
1/2 cup vegetable oil
1 1/2 cups white sugar
3 t. Vanilla
2 cups grated zucchini
1/4-1/2 cup applesauce (honestly, I never measure)

Grease 2 8x4 inch pans. (or if you are me 1 8x4 and 2 mini pans) preheat oven to 325 degrees.

Mix flour, salt, baking powder, soda and cinnamon together. Beat eggs, oil, vanilla, apple sauce and sugar together in large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini until combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan for a few minutes then finish cooling on wire rack.

Best eaten within a day. If you plan on keeping it for more than 2 days, it should probably be refrigerated.

Banana Banana Bread

You read that right. Double bananas equals double flavor.

Recipe from allrecipes.com by Shelley Albeluhn

Ingredients:
2 cups flour
1 t. Baking soda
1/4 t. Salt
1/2 cups butter
3/4 cups brown sugar
2 eggs, beaten
2 1/3 cups mashed over ripe bananas
( I never measure my bananas. that would be messy. I just add them until it looks like the right amount. I haven't seen it make a big difference)
chopped walnuts, optional

in a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture, just until moistened. pour batter into greased 9x5 loaf pan.

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Glace Icing

So...I figured out how to make sugar cookies look pretty. You know, the kind you see in the bakery all shiny and smooth with cool designs.. It's actually not that hard anbut you do have to wait for it to dry.. Use with my sugar cookie recipe.

*I usually half this. It kinda makes a lot..but maybe you need a lot?

Ingredients:
1 lb. powdered sugar (about 3 3/4 cups)
6 T milk
6 T light corn syrup
(*note: 6 T is equal to 1/4 cup plus 2 T.)
1 t. extract (vanilla or almond are both wonderful)

Directions:
With a whisk, combine sugar and milk until smooth (no lumps!). Then stir in corn syrup and extract. This consistancy will give you the "glaze". Set half or so aside.
For the thicker Icing that you will use for piping, continue whisking in more powdered sugar until it is nice and thick, hard to stir, but still liquid.
Separate and add whatever colorings you would like. Too much coloring might make it too thin and you may need to add more sugar.
To use: Pipe the thicker icing around the edges. This will act as your dam. Let set for about an hour the fill in with the thinner glaze. Might need a small spoon (I sometimes use toothpick..) to spread the glaze to the edges of the piping. For extra decoration, wait until the glaze dries (couple hours?) and add more piping in whatever design you would like. Should set very hard so you can easily stack them without ruining the design.

The Best Lemon Bars

(recipe from allrecipes.com by Patty Schenck)
I can't eat Lemon Bars...they are WAY too sweet for me. BUT, I have a husband who has a HORRIBLE sweet tooth and sometimes begs me to make these for him...so it does need to be included in my recipe collection. This recipe does turn out good, got good reviews from everyone who tried it, so if you need to make lemon bars (or lime for that matter)...here you go:

Ingredients:
crust
1 cup butter
1/2 cup white sugar
2 cups flour
dash of salt

topping
4 eggs
1 1/2 cups white sugar
1/4 cup flour
2 lemons, juiced (a little over 1/3 cup. I use bottled)

Directions:
Preheat to 350. mix softened butter, 2 c flour and 1/2 cup sugar and salt. press into bottom of 9x13 pan. (If you like thicker crust, use 9x11 or something.) Bake for 15 to 20 minutes or until firm and golden.
Mix together the rest of sugar and flour. Whisk in eggs and lemon juice. Pour over baked crust. Bake for an additional 20 minutes in preheated oven.  Bars will firm up as they cool.

Pumpkin Bread

This Pumpkin Bread is the bomb-diggity! Very moist and flavorful. Got the recipe online (Allrecipes.com) then moderated it a little. Here's my version:

This makes 6 mini loafs or 3 7x3 loaves. Could also make muffins.

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce (if you don't have it, just use full cup oil)
2/3 cup water
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Mrs. J's Fudge

I got this recipe from my HS Chemistry teacher. It is THE best fudge I've ever tasted. We made it to sell for fundraisers. I haven't made it since because it is probably one of the most fattening things you can eat...but I'm sure I will want to make fudge again someday.

2 sticks margarine
4 1/2 cups sugar
1 can evaporated milk
10 oz. marshmallow cream
3 cups chocolate chips (I prefer peanut butter chips for peanut butter fudge)

melt butter on med heat
add sugar and milk, raise heat to high
bring to roaring boil
start timer for 9 minutes
reduce to medium heat
stir constantly till timer goes off
remove from heat, add chips
let melt partially, add marshmallow cream
stir till dissolved
pour into greased 9 x 13 pan
refrigerate

If you cook it too long it will be hard and dry, not long enough and it will be soft and mushy. its kinda tough to get it just right

Fruit Pizza

This is one I would always ask for on my birthday. We even had it for my bridal shower. Pretty much anytime I get an excuse, I ask my Mom to make this for me. I would make it for myself but it is somewhat time consuming.

1 tube refrigerator sugar cookie dough

1 8 oz. pkg cream cheese (i use the low fat kind, still just as yummy)

1 cup powdered sugar

1 1/2 cups whipped topping

Assorted fruits ie. strawberries, bananas, mandarin oranges, kiwi, blueberry, grapes...

Spread cookie dough on round cookie sheet. Bake dough at 350 for 10-15 minutes. Let cool. Blend cream cheese, powdered sugar and whipped topping. Spread mixture over crust and decorate with fruit.

you can get creative with the pattern. I like to OVERLOAD the fruit, that's my favorite part.

Red Jello/ Pretzel Salad

Layer in a 9x13x2" pan or dish
Bottom Layer:
2 cups crushed pretzels
2/3 cup melted butter
3 tsp. sugar
--Mix together and spread over bottom of pan.

Second Layer:
8 oz. cream cheese
1 cup sugar
12 oz. Cool Whip
--Whip well and pour over pretzel crust.

Third Layer:
1 (6 oz.) pkg. raspberry Jell-O
1 1/2 cups boiling water
2 (10 oz.) pkg. frozen raspberries (I've done 1 12 oz. before and it was fine)

--Dissolve jello in boiling water. Mix thoroughly. Stir in frozen raspberries. Mixture should be partially set. Pour over cheese layer. Allow to set in refrigerator overnight. (I've found that it's actually ready to serve after a couple of hours...yummy!!!).