White Bread / Wheat Bread / Pull Apart

1/3 c oil
1/3 c honey
1 1/2 Tbsp. salt
2 Tbsp. yeast
5 c warm water

10-12 c flour

Mix together all but flour, let yeast rise. Slowly add flour & mix in a bread mixer. Lightly oil your counter and shape dough into loaves. Place in lightly greased pans. Spread melted butter on tops. Let rise for 30 min. Bake at 350* for approximately 30 minutes. When baked remove from pans and put on cooling rack.

*For larger batches just add more water and flour.
*For Wheat bread add 2 Tbsp dough Enhancer then add wheat flour.

* Make pull apart cinnamon rolls: ball up little pieces of dough in bread pan, butter top and sprinkle on cinnamon brown sugar mixture and repeat. 

*1 cup brown sugar + 2 Tbs cinnamon (store in shaker)

)

* Cinnamon roll icing

Ingredients:

4 ounces cream cheese (softened)

1 teaspoon vanilla extract

3 cups powdered sugar (Confectioners sugar)

10 tablespoons butter softened

4 Tablespoons milk

1/2 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.
2. Put the yummy icing on the baked cinnamon pull apart.

*same process for making garlic/parmesan pull apart.

 

Recipe From: Jennifer W

Chocolate Chip Cookies

Ingredients

• 1 cup butter room temp, salted or unsalted (2 sticks)
• 1¼ cups light brown sugar packed, *high altitude reduce to 1 cup
• ½ cup granulated sugar I used organic cane sugar, stays the same for high altitude
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
• 2-3 cups milk chocolate chips I used 1 ½ 11.5 oz
  pkg Ghirardelli

Instructions

1. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but l believe a stand mixer does a better job creaming the butter and sugars here)
2. Add eggs one at a time, mixing on medium speed,
3. 1 minute per egg -- then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
4. In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
5. With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
6. Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
7. Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

8. 
   

   1. This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
   2. Bake for 10-12 minutes, and not a minute longer!
      The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
   3. Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

   Notes

   High Altitude Crumbl Cookie Recipe Adjustments

   • Reduce brown sugar to 1 cup, packed
   • Keep granulated sugar at ½ cup
   • Add 2 tablespoons all-purpose flour to the 3 cups.
   • Everything else stays the same.

   It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

   Save

1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven.
   Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl

Chicken Parmesan Garlic Pasta

 3 chicken breast 

1 block of cream cheese 

1 12 ounce bottle of Parmesan Garlic Sauce (Buffalo Wild Wings)

Heavy whipping cream (pour into BWW bottle and shake to remove excess sauce)

Slow cook in crockpot until chicken is tender, shred chicken. 

Cook 1 bag of Penne Rigatoni noodles and cover with mixture. 

Serve with fresh parmesan cheese and Breadsticks.

Recipe from Allison and Ryan Andrew

Bubbles

• 2 cups hot water
• 1/4 cup dish soap
• 1 (.25 oz) packet gelatin
• 2 tablespoons glycerin

Unlike basic dish soap, these professional grade bubbles may leave a little sugary residue behind when (or if) they land, so you probably don't want to use these indoors. Besides, it's a beautiful day. 

Air Fry Chickpeas

1 can of rinsed chickpeas

1 Tablespoon Avacado oil

Ranch seasoning or your favorite seasoning

Mix all together

Air Fry at 390 for 15 minutes 

Monster Cookie Protein Bites

(Makes 25 bites)

2 cups quick oats

1/4 teaspoon salt

1 cup Reduced-Fat JIF Creamy Peanut Butter

1/2 cup honey 

1/4 cup low-fat 1% milk

3 (25 gram) scoops Vanilla Protein Powder

1/4 cup mini semisweet chocolate chips

1/4 cup mini m&ms

Combine all ingredients in a large mixing bowl or using a stand mixer.

Use a 1 Tablespoon cookie scoop or roll into 25 balls (1.2 ounces each) and store in an airtight container in the refrigerator for up to 5 days.

Creamy Baked Macaroni and Cheese

16 oz elbow macaroni (about 3 cups)

3 Tbs. butter

1 1/2 cups milk (divided)

2 eggs lightly beaten

1 lb. (16 oz) cubed (1/2 in. size) American cheese

16 oz shredded mild cheddar Jack cheese (about 4 cups) (divided)

1 tsp. salt

1 tsp black pepper

Heat oven to 375* F

1. Cook macaroni in a large pot of salted boiling water until tender but not mushy. (about 8-10 min). Drain and then pour into large mixing bowl.
2. Melt on low the American Cheese and 3/4 cup milk until melted. (stir often)
3. Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cup milk, eggs, 1 cup shredded cheese, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 min. Serve hot.