Apple Cinnamon Bread!

Apple Cinnamon Bread!

Don't forget to share on your timeline so you always have this yummy one.

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Brown Sugar Cinnamon Coconut Oil Cookies

Brown Sugar Cinnamon Coconut Oil Cookies from Sweet Treats and More!

  Yields 18

1 1/2 cups flour3/4 tsp baking powder1/2 tsp baking soda1 1/2 tsp cinnamonpinch of salt1/2 cup coconut oil1 cup brown sugar1 large egg1 1/2 tsp vanilla extract

Preheat oven to 350.

1. In a medium bowl combine flour, baking powder, baking soda, cinnamon and a pinch of a salt together.
2. In the bowl of a stand mixer, beat coconut oil and brown sugar together until fluffy. Beat in egg and vanilla extract. Slow mix dry ingredients into wet ingredients.
3. Using a cookie scooper scoop dough onto baking sheets lined with parchment. Bake at 350 for 9-11 minutes. Remove and let cool for a few minutes before transferring to a cooking rack to finish cooling. Do not over cook, you don't want the edges to start to brown!

Jello shot list

The complete Jello shot list. A grand total of 70 Jello Shot recipes!!!


1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.

2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitute watermelon jello for lime for a melon margarita)

3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum

4. *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.

5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)

8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)

9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)

10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)

12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)

14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)

20. *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.

24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)

26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)

27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)

28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)

29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)

31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)

32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitute mint leaves with a splash of mint extract in the the boiling water.)

35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.

42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

44. *APPLE PIE* 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.

46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot

49. *BLACK CAT* 1 cup of boiling water. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a single blackberry in each cup before chilling

51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

52. *CRYPTINI* 1 cup of Hot Coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

53. *FRENCH TICKLER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.

64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.

65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.

66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.

67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

PLEASE drink responsibly!

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Healthier General Tso's Chicken

Healthier General Tso's Chicken

1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces
2 Tbsp. + 1 tsp. cornstarch, divided use
¼ tsp. sea salt
1 tsp. sesame oil
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, finely chopped
2 Tbsp. reduced-sodium soy sauce
½ cup low sodium chicken broth
1 Tbsp. rice wine vinegar
2 Tbsp. tomato paste, no added sugar
2 tsp. hoisin sauce
1 tsp. pure maple syrup (or raw honey)
2 Tbsp. old water
2 green onions, sliced
1 Tbsp. toasted sesame seeds
1 Tbsp. dried Thai chilies (optional)


1. Preheat oven to 375° F.
2. Line baking sheet with parchment paper; set aside.
3. Place chicken, 2 Tbsp. cornstarch, and salt in a medium bowl; toss until well coated.
4. Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through.
5. While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.
6. Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes.
7. Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
8. Add cooked chicken to sauce, coating thoroughly.
9. Serve chicken sprinkled with sesame seeds, green onions, and chilies (if desired).

Only 183 calories per serving, makes 4 servings.

Hummus & Soft Pretzel Recipe:

I found this Awesome site  with healthy foods all geared to children!!  i have tried many of there recipes but i share this particular one because its simple, does not have sesame or nuts (does contain dairy though) and  it is a house hold favorite

Hummus & Soft Pretzel Recipe

Hummus Recipe

• 1 15oz can garbanzo beans (chickpeas) drained and rinsed
• 1 clove garlic, chopped
• 1/2 cup plain yogurt
• 2 TBL lemon juice
• 1 TBL olive oil
• salt
• pepper

1) Blend up in food processor.
2) Use for veggie dip, or bread spreads.

Soft Pretzel Recipe

• 1 1/2 cup warm water
• 1 teaspoon yeast
• 2 tablespoons honey

1) Dissolve in water and let sit for 10 minutes
2) Then add:

• 1 teaspoon salt
• 4 cups flour

3) Mix thoroughly and knead for 5 minutes. Cover and let rise for 30 minutes.
4) After rising, roll pieces into ropes and shape as desired.  Dip ropes in a baking soda water solution of 2 cups warm water and 2 tablespoons baking soda.  Place on a greased or parchment lined cookie sheet and let rise again for 1 hour.  Bake in oven at 450 degrees for 10 minutes or less (until pretzels begin to turn brown and are cooked through).  Serve with hummus!

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed

1 lb. hamburger, browned

1 pkg. taco seasoning, mixed according to directions

1 (8 oz.) pkg. shredded Cheddar cheese

1 (8 oz.) pkg. shredded Mozzarella cheese

Shredded Lettuce

Sliced tomato (core seeds out)

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Can easily be halved or doubled! 

LUNCHROOM LADIES 50 YEAR OLD BROWNIE RECIPE!

BROWNIES

**Brownies*
1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts.

Pour in 9x13 pan, bake 20-25 mins on 350. Check at 20 minutes.

**Icing*
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt

Mix all together & frost as desired.

Buddy's Chocolate Chip Cookies

My son saw Rachel Ray and Buddy (cake boss) making these on her show. We love to make these, they are very simple and so good!

BUDDY'S CHOCOLATE CHIP COOKIES

2 sticks butter (1 cup), room temp
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon vanilla
2 XL eggs, room temp
2 cups of flour
teaspoon cinnamon
2 cups semi-sweet chocolate chips or chunks
1 cup milk chocolate chips or chunks

Preheat oven 350F, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle: Put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass.

Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour/cinnamon and beat just until incorporated. Add chips and beat just until incorporated.

On baking sheets lined with parchment, drop batter by heaping tablespoon, 15 per sheet, max. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks. 

SWIG SUGAR COOKIE

You have to check out this swig cookie recipe from vintage revivals!

NOTES:
~I did try substituting half whole wheat and half white. It was still good but was a little more dense then with all white.
~I halfed the icing recipe and that alone made about 2 cups of frosting.
~Makes about 64 1.5-2" cookies 
~Recipe can easily be halfed

Grandma's Banana Bread

Ingredients
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
Pinch salt
1 cup (250 mL) chocolate chips
2 cups (500 mL) mashed ripe bananas
1/2 cup (125 mL) butter, melted
1/4 cup (50 mL) milk
2 eggs

Preparation
In large bowl, whisk flour, sugar, baking powder, baking soda and salt ; add chocolate chips. In separate bowl, whisk together bananas, butter, milk and eggs; pour over flour mixture and stir just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan. 
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
(Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Feta Dip

⅓ cup (about that ) olive oil
1.5-2 containers of cherry tomatoes, seeded and cut in quarters
4-5 green onions, sliced thinly
8 ounces feta cheese, crumbled
2-3 teaspoons Greek seasoning
fresh baguette, sliced thinly

1. On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
2. Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
3. With a spoon carefully combine the ingredients.
4. Serve with warm sliced baguettes for scooping up the dip.

LAYERED TACO DIP

1 pkg cream cheese
1 cup sour cream
1 tbsp taco seasoning
3-6 leaves of lettuce (I usually do 4)
1 tomato cored(seeds removed) and diced
1 cup salsa (more or less to your tastes)
1 ½ c shredded cheese
Drizzle of taco sauce OR hot sauce (we like tapatio)

1. Shred the cheese and scoop seeds out of tomato (so it doesnt get watery).

2. Put the cream cheese in the bowl of a food processor and mix until smooth. Add the sour cream and taco seasoning and mix until well combined.

3. Spread the cream cheese mixture evenly in the bottom of a glass baking dish. Top with the lettuce, salsa, tomatoes,then with the shredded cheese and taco sauce/hot sauce(optional). Chill until the cheese firms back up a bit, about 30 minutes. (Or it it right away!)

* You can also add ground beef, onions, jalapeño, peppers, beans, avacodo etc.

*Instead of sour cream (or to do half and half) you can use plain yogurt, cottage cheese, mayo

Veggie Bars

Ingredients:
2 packages crescent rolls
1/2 cup mayonnaise
1/2 package ranch dressing mix
1 (8 ounce) package cream cheese, softened
Grated cheese

Suggested Vegetables: cauliflower, diced broccoli, diced zucchini, diced carrot, finely grated celery, diced red/yellow/orange peppers or green pepper, diced green onion, cut tomato, diced

Instructions:
Roll out then press down your crescent rolls into a jelly roll pan with sides.

Bake at 350 for 10-12 minutes or until golden brown. Blend together mayonnaise, dressing mix and the softened cream cheese until smooth and creamy. Spread over cooled crut.

Then layering whatever veggies you choose over the entire crust and garnish with a little grated cheese

Fruit Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) tortillas (whole wheat or white)
1-4 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar or stevia
1/2 cup brown sugar
1/2 cup water

-Grease a 9x13" pan ...or 2 smaller pans
-Spoon about 4-6 apples from the pie filling (approximately 1/4 cup) evenly down the center of each tortilla.
- Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in dish.
-In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
-Pour sauce over enchiladas and let stand 45 minutes.
-Preheat oven to 350 degrees
-Bake in oven 20 minutes, or until golden.

NOTES:
~tried using multigrain tortilla shells  and it defiantly took over some of the taste.  But whole wheat and white worked fine.
~we prefer more of the cinnamon flavor when we do it with apples so I add more(only with the apple flavoring)
~with that being said;  you can also use pear and peach, blueberry.  I have not tried it with cherry but I would assume it would be just as good.
~dust with icing sugar or coolwhip/whipping cream if you dont want the ice cream...or drizzle with remaining syrup!

Peanut Butter-Banana ice Cream

My husband forgot a bunch of bananas in the vehicle after shopping the other day, when I realized it the next day they were completely frozen!
I got tired of looking at these Brown bananas sitting on our counter.
And then I remembered My pintrest wall (pintrest.com/PrettiemommY)  has been flooded with people pinning almond butter banana ice cream.

But I didnt have and almonds  so I decided to try it with peanut butter  and heres the recipe.

(Photos of soft served.....photo of hard, still to come)

4-5 large very ripe bananas (yellow with lots brown spots)
3-4 TBSP Peanut Butter

1. Peel bananas and cut nto 1/2 inch slices. Put banana slices on a baking sheet (single layer). Freeze for 1-2 hours.

2. Place the banana slices in a powerful blender (I'm sure a food processor would work too). Puree banana slices, scraping the the sides. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. For 'soft-serve' ice cream consistency eat right away. If you want a harder ice cream, place in the freezer for a few hours before serving.

Banana Cake

Deliciously moist and full of flavor!

Potluck Banana cake
 Source: taste of home(recipe and photo)

INGREDIENTS: 
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream
COFFEE FROSTING:
1/3 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk

DIRECTIONS:
-In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
-Pour into a greased 13-in. x 9-in. baking dish. -Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
-For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.

DIY Natural Food Dye

RED/PINK: chopped beets, or fresh cranberries

YELLOW/ORANGE:  finely chopped carrots or turmeric powder

GREEN: finely chopped spinach

BLUE: blueberries (fresh or frozen)

PURPLE: finely chopped red cabbage

                             Photo from easy lunchbox

Directions:

-Add 1 cup of the chopped vegetable or fruit into a saucepan.
-Pour in enough water to just cover the pieces. Heat over medium-high heat and let cook.
-Mash the mixture once it has cooked and become soft, using a fork or potato masher.  -Continue to cook, adding more water if needed.
-Remove when you have the desired consistency and shade. (For a more intense colour, add more vegetable/fruit.)
-Let cool, then strain the mixture through a cheesecloth.
-Store in the fridge, in a sealed jar.

This makes 4oz food coloring

A few things to think about first:

-it will go bad within 1-2 weeks of making it.

Store in a sealed container, in the fridge. 
-This is not a concentrated colour so use this liquid in place of all liquid(example if yout sugar cookie frosting calls for 1 tbsp milk replace that amout with this natural food dye in your recipe. 

-The more vegetables/fruit the more intense the colour is  and visus versa for only a little amount of vegetable/fruit

Adapted from:
http://fromscratchclub.com/2011/12/13/from-scratch-holidays-diy-natural-food-coloring/

Potato Salad (with sour cream)

This recipe was adapted from eMeal.com

Ingredients

• 4-6(2.5lbs) potatoes, cut in quarter inch pieces
• 1 sweet onion or 2 shallots, finely chopped
• 2 celery stocks, finely chopped
• 1/4-1/2 green pepper, finely chopped
• 1 cup sour cream (plain yogurt/mayo also works)
• 2 Tablespoons lemon juice
• 1tsp+ fresh dried dill weed
• 2 hard boiled eggs, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 tsp paprika

• 
  

Instructions

1. Bring potatoes to a boil in salted water. Simmer 12 min. or until tender; drain and cool briefly

2.In a separate pot bring eggs to a  boil for 12 mins; drain and cool completely

3. Combine vegetables, sour cream, lemon juice, dill, and chopped egg.

4. Sprinkle with salt, pepper, paprika and toss.

Garnish with sliced egg and sprinkle with a little more paprika.