Homemade Berry Syrup

 1 C Granulated Sugar

1/2 C Water

1/2 C Berries (fresh is best, frozen tends to be a bit tart)

Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves

Add the berries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds and skins (if any) are strained out

Allow to cool. It will thicken as it cools, then place in the fridge. 

Homemade Buttermilk

 

1 C Milk shy 1 TBsp 

1 TBsp Vinegar

​Oddly enough I use this recipe all the time?! I start with my 1 TBsp of vinegar in the bottom of a liquid measuring cup, then I fill the milk to the 1 Cup line. Then I give it a good mix, wait 10-15 minutes and then use it in my recipes! 

Scalded Milk

 

Any amount of milk

Heat milk on stove until just before it boils... bubbles will form around the edges, and as soon as you see a bubble in the middle take it off the heat immediately. 

Kaleen's French Toast

 

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg* (we don't put this in)

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

8 slices Texas toast Bread

1/2 cup pancake syrup, warmed

In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup, whip cream, and fresh fruit! Yum! 

Ainsley's AMAZING Sugar Cookies

 INGREDIENTS

Cookies:

1 cup (227 g) salted butter, softened

¾ cup neutral-flavored oil (A uses Canola)

1 ¼ cups (265 g) granulated sugar

¾ cup (86 g) powdered sugar

½ teaspoon baking soda

½ teaspoon cream of tartar or baking powder

½ teaspoon salt

2 tablespoons sour cream

2 large eggs

1 teaspoon vanilla extract 

5 ½ cups (781 g) all-purpose flour 

Granulated sugar for pressing the cookies

 

Frosting:

¾ cup (170 g) salted butter, softened

2 tablespoons sour cream

1 teaspoon vanilla extract

6 cups (684 g) powdered sugar

1-2 tablespoons cream or milk

INSTRUCTIONS 

Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don’t add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.

Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.

Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.

Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It’s really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.

Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom – that means they’ve baked too long and they may be dry and crumbly instead of creamy and soft.

Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.

For the frosting, in a medium bowl combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.

Frost the cooled cookies. For the best taste put the cookies back in the fridge. 

Kashina’s Instructions- otherwise I do it wrong 

Preheat the oven to 350 degrees F and line cookie sheets with parchment paper.

DUMP IN:

1 cup (227 g) salted butter, softened

¾ cup neutral-flavored oil (A uses Canola)

1 ¼ cups (265 g) granulated sugar

¾ cup (86 g) powdered sugar

SPRINKLE ON:

½ teaspoon baking soda

½ teaspoon cream of tartar or baking powder

½ teaspoon salt

MIX FOR TWO MINUTES, then add:

2 tablespoons sour cream

2 large eggs

1 teaspoon vanilla extract 

MIX FOR TWO MINUTES, then add:

360g AP Flour*

Mix until flour is just incorporated. Roll into large 80g balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. 

Bake the cookies for 10:30 minutes until just set. Try not to let them get golden on the edges or very much on the bottom – that means they’ve baked too long and they may be dry and crumbly instead of creamy and soft.

Let the cookies cool for a few minutes (5) on the baking sheets before removing to a cooling rack to cool completely. Ainsley is a genius, she then places the cookies into the fridge so that they are easier to ice! Brilliant!

Icing instructions- the same as Ainsley’s

Notes:

* this is quite a bit less flour than the original recipe calls for, I don’t know why my flour is different, but if I add all the flour it asks for, the cookies are way over floured for my preferences 

Bertha Stone's Butter Horns

 2 C Milk (scalded)
1/2 C Sugar
3/4 C Butter or Margarine +more to pat into the dough
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4 tsp Yeast
1 TBsp Sugar
1/2 C Warm Water
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1 tsp Vanilla
1/2 tsp Nutmeg + more to sprinkle on the dough
2 Eggs, beaten
6 1/2 C Flour
1 tsp Salt
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Butter
Brown sugar (optional)
1. In a medium pot scald milk. Let cool, then add 1/2 Sugar, and 3/4 C butter.
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2. In a separate bowl add yeast to warm water and sugar, let proof. 
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3. In a bread mixing bowl, add yeast mixture to scalded milk mixture, then add 1 tsp Vanilla, 1 tsp salt, 1/2 tsp nutmeg, 2 beaten eggs, 6 1/2 C flour. This is a very sticky dough.
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4. Mix well for 10 minutes, let rest for 10 minutes, then mix again. Let rise to double in size. 
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5. Turn out on a well floured dish towel/counter. Pat/roll out to 1/2 to 3/4 inches. Pat in a little bit of butter. Sprinkle with nutmeg (and brown sugar if desired) and roll up like a cinnamon roll. 
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6. Cut into about 3/4 inch thick slices. Place on a greased cookie sheet (I use parchment paper)- let rise again 
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7. Bake at 350 for approx 20 minutes. Ice when cool. Sprinkle with walnuts if you wish. I lowered the heat for my oven, her directions called for 375
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Icing - Bertha didn't give her icing recipe, and I just use a cream cheese recipe that I use with my cinnamon rolls. These are good, but a little different than what I am used to. If you like nutmeg, these are bomb! Made approx 18 but I am not a chef, I don't cut exact. 

Brittany Mitchell's Salsa

 Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 

• 5 green peppers (5 c)

• 6 large onions (5 c)

• 3 jalepenos, seeded (*Brittany's=4)

• 5 Anaheim peppers 

• 1/2-2 habanero pepper, seeded (*Brittany's=5)

• 3 serrano peppers, seeded (*Brittany's=5)

• 2 bunch cilantro (opt)

• 5 Tbs garlic

• 1/3 c canning salt (kosher salt)

• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor. Mix all in canning pot and add salt and vinegar. Bring to a boil and simmer uncovered 25 min. While simmering, heat canner with water and prepare jars, lids, etc. Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace). Wipe, top with lids and rings. Place in canner of steamy but not boiling water. Cover with 1" water. Heat to a boiling. Once boiling process 25 min. Move onto towels to cool. 

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Annie's 3/4 batch (mild-medium)

18 c tomatoes 

3 3/4 c peppers 

3 3/4 c onion (4 1/2 onions) 

2 jalepenos, seeded 

3 anaheim peppers 

1 habanero, seeded 

2 serrano peppers, seeded

1 bunch cilantro 

3 3/4 Tbs garlic 

1/4 c kosher salt (plus a little more) 

1/4 c + 2 Tbs vinegar

(Makes about 10 pints)

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*Kashina's Notes:*

I do not add the habanero nor the serrano peppers, we cannot handle them... well Todd could but the rest of us, no go. Also, I double the cilantro always. We love cilantro here.

I like to add lots of different tomatoes, because I don't use a lot of peppers it helps with the flavor! Ours isn't spicy at all, so if you want more heat add the extra peppers. This stuff is really good! 

Todd's Sunday Casserole

 

This is sooo yum! 
Ingredients: 
Chopped Chicken Pieces to cover a 9x13 dish 
2 Cans Cream of Chicken Soup
1-2 Can of Mushrooms (4oz-ish) 
1 pkg dry Onion Soup Mix 
1 1/2 Cans of Water 
2 tsp Worcestershire Sauce 
1 1/2 C Minute Rice
1/2 C melted Butter (we usually use 2 TBsp) 
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Method: Mix cream soups, mushrooms, onion soup mix, water and Worcestershire sauce together. Pour into a 9x13 baking dish. Sprinkle rice on top, and pat down into mixture with a spoon to moisten. Lay chicken cubes on top. Pour melted butter on top. Cook at 350 uncovered for an hour until bubbly and browned on the top. * If you use regular rice you will need to cook for about two and a half hours.

Brooklyn's Pralines and Cream Knock off Cookies

 Ingredients:
1 Cup Cold Butter (cut into small cubes)
1 Cup Brown Sugar
1/2 Cup Sugar
2 Eggs
3 Cups AP Four
1 tsp Cornstarch
3/4 tsp Baking Soda
3/4 tsp Salt
2 Cups Candied Pecans
3/4 Cups White Chocolate Chips
1/4 Cups Chocolate Chips
1 Toblerone or Symphony bar with toffee
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Method:
*Preheat Oven to 350
*In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. 
*Add eggs, one at a time, mixing well after each one.
*Stir in flour, cornstarch, baking soda, and salt. Mix until just combined. Stir in all chocolate and pecans.
* Separate dough into large balls and place on a light color cookie sheet. The dough makes 8 extra large cookies, but I made about 12 really big cookies
* Bake 9-12 minutes or until golden brown on the top (in my oven 10 minutes was perfect) let them rest 10 minutes to set... enjoy so hard!

Niki's Chicken Seasoning

 Ingredients:
4 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Mustard Powder
1 tsp Sea Salt
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1/4 tsp Thyme * 
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Mix them up well and use as a tasty seasoning for grilled chicken!
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* Niki doesn't use Thyme in hers and I don't either. 

Kate Hulet Trio Seasoning

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Ingredients 
2 TBsp Italian Seasoning 
2 TBsp Season Salt 
2 TBsp Garlic Powder 
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Mix them up well, and use on pizza crust, or even on the pizza itself! Yum! 

Taco Seasoning

 This is a favorite for me, I like it more than the store bought stuff. It is very flavorful (to me) but not spicy at all. So if you need more spice in your life this isn't the taco seasoning for you. 
Ingredients;
2 TB Chili Powder
1 TB Cumin
1 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Red Pepper Flakes 
1/2 tsp Oregano
2 tsp Salt
2 tsp Pepper
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We use this on hamburger for taco meat, and chicken, and in Momma Jean's Taco Soup! 

Burley Bobcat

The local pop shop sells these, and they make them amazing! but this is a close second! 
 

Ingredients:
1-2 TBsp Blue Curacaon or Blue Raspberry
1-2 TBsp Pineapple
1-2 TBsp Coconut creamer
3 C Mountain Dew
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Optional: Add a bit of coconut
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Method: Mix all ingredients together and try. Add more of whatever you think it needs. I usually prefer my drinks coconut heavy, whereas the kids prefer their drinks raspberry heavy. 

Instant Pot Steel Cut Oats

 Ingredients

3 cups water

1 cup milk or water

2 cups steel cut oats do not use any other kind of oats

1/2 teaspoon salt

½ teaspoon ground cinnamon

3 tablespoons honey optional; add more to taste

Toppings of choice fresh fruit, chopped toasted nuts, chia seeds or flaxseeds, additional maple syrup or honey, splash of cream

Method

• In a 6-quart Instant Pot, stir together the water, almond milk, oats, salt, cinnamon, and maple syrup. Cover and seal. Cook on HIGH pressure (manual) for 4 minutes. Let the pressure release naturally for 10 minutes. Carefully remove lid.

• Stir the oats. Add additional cinnamon and/or honey/b. sugar to taste. The oats will continue to thicken as they cool. Ladle into serving bowls and serve hot with any desired toppings.

Instant Pot Yogurt

 There may be quite a few steps to home made yogurt, but don't let that scare you, it really is easy, and it is by far the best yogurt I have ever had. I usually start the process about an hour before bed, and then wake up to put the yogurt on the strainer. 
Ingredients: 
8 C Whole Milk (supposedly lower fat milk will work, but I haven't ever tried)
1-2 TBsp Yogurt (with live cultures, at room temperature)
1/4C-1/2 C Sugar (or a sweetener of your choice)
1-2 tsp Vanilla (high quality)
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Equipment:
Thermometer
Large Bowl (that the IP will fit in with ice water in it)
Ladle
Whisk 
Strainer (for the yogurt)
Coffee Filters (if you don't have a yogurt strainer)
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1. Put 2 tablespoons of yogurt in a bowl, and set aside. 
2. Pour milk into instant pot liner. Cover. Vent to sealing. Push YOGURT, then ADJUST, until your machine reads BOIL. Let the Instant Pot start it's magic. It will take about a half hour for the instant pot to heat the milk to 180 degrees. The IP will ding when the milk is ready. * It must be at least 160... the higher temperature the thicker your yogurt should be. That said you can drain it to be as thick as you want, so I just trust the IP. While your IP is heating the milk, get your ice bath ready.
3. Take the IP liner out and place it into your ice bath,
Watch the milk pretty closely here. 
4. Whisk the milk without scraping the bottom (there is burnt milk on the bottom that you don't want in your yogurt)
Whisk and check the temperature of the milk constantly. 
5. When milk reaches 110 degrees F, take IP liner out of ice bath, and dry the outside of the liner, and put it back into the IP. 
6. Take a ladle and ladle some of the milk into your yogurt from step one. Stir until smooth, then pour tempered yogurt back into your milk. 
7. Whisk gently but throughly DO NOT SCRAPE THE BOTTOM. 
8. Put lid back on and set to sealing
9. Push YOGURT and it should say NORMAL and a time of 10:00 hours. 
Be careful here, I thought it was on yogurt/normal once and it was actually on 'keep warm', so make sure yogurt button is lit up.
I10. ncubate 5-6 hours for a mild yogurt, and 8-10 hours for a yogurt more consistent with Greek yogurt. 
Immediately strain over a bowl using preferred method.
- coffee filters over a strainer
- yogurt strainer
Place in fridge, on strainer for 2-4 hours. 2 hours being more of a runny yogurt and 4 hours being more of a Greek style yogurt (we like it more Greek)
11. When your desired thickness is reached then whisk in sweetener. I like 1/4 C-!/2 C Sugar. but you can use warmed honey, or stevia, then and 1-2 tsp of Vanilla. The vanilla here is important, it will essentially be the flavor of your yogurt, so I use a high quality vanilla here. ENJOY. Homemade yogurt is SO much better than store bought! 

Dirty Dr Pepper / Coke

 

Ingredients:
1 TB coconut syrup 
Juice of 1/2 a lime
1.5 C Dr Pepper or Coke (or a can)
Ice
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Place all ingredients in cup, add ice. 

Spripple

3/4 Apple Juice
1/4 Sprite​

3:1 Apple Juice to Sprite, just to give your AJ a little bit of a kick. 

Hot Toddy's Orite

 

3/4 C Sprite to every

1/4 C Orange Juice

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3:1 Sprite to OJ

Todd doesn't drink pop very often, but if we have OJ and we have diet Sprite, he will for sure make himself one of these. 

Ocean Wave

 Ingredients:

1-2 TBsp Blue Curacao

1-2 TBsp Blue Raspberry

1-2 TBsp Coconut

3 C Sprite

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Optional: Add a bit of cream, but I prefer it without

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Method: Mix all ingredients together and try. Add more of whatever you think it needs. I usually prefer my drinks coconut heavy, whereas the kids prefer their drinks raspberry heavy. 

Orange Cow

 Ingredients:

Vanilla Ice Cream

Orange Juice

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Method:

Fill cup with ice cream, then top with Orange juice. This one tastes like a creamsicle to me! 

Yellow Cow

 Ingredients: 

Vanilla Ice Cream 

Lemonade 

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Method: 

Fill cup with ice cream, then top with lemonade. A great summer treat! 

Brown Cow

 Ingredients: 

Vanilla Ice Cream 

Chocolate Milk 

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Method: Fill cup with ice cream, then top off with the chocolate milk. This one is bomb!

Purple Cow

 Ingredients:

Vanilla Ice Cream 

Welches Concord Grape Juice

Method:

Fill cup with ice cream, then top off with grape juice. 

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I prefer more ice cream to grape juice and Todd and the boys prefer more grape juice to ice cream. You do you! 

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We also really like this blended up in the blender. 

Rootbeer Float

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Ingredients:

Vanilla ice Cream (although cookies and cream ice cream with this isn't bad)

Root Beer (this is one of those times when a good tasting root Beer is best)

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Method:

Fill a cup with as much as ice cream as you like, then top with root beer! Enjoy! 

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Hot Toddy's Mountain Aide

 Ingredients:

Lemonade 

Mountain Dew 

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Method:

Pour Lemonade and Mountain Dew into a cup in a 3:1 ratio (Lemonade 3, Mountain Dew 1) This is one of my favorite treats after a long Costco run. 

Pink Drink 1 & 2

 Ingredients:

1 Crystal Light Wild Strawberry individual pkg

1/2 C Coconut Milk

Freeze Dried or Fresh Strawberries

Ice

Place Crystal Light Wild Strawberry package into the bottom of a cup, fill with approximately 3:1 juice to milk ratio. Add desired ice. I like this one, the boys and Todd aren't fans

#2

Ingredients:

1 C White Cranberry Strawberry Cocktail (Ocean Spray makes it)

1/4-1/2 C Coconut Milk 

​Freeze Dried or Fresh Strawberries

Ice

​Pour White Cranberry Strawberry Cocktail into cup, then add coconut milk. Then add your ice. The boys liked this one a lot more, but it has quite a few more calories. 

Orange Julius

 2 C Orange Juice
1 C Whole Milk
1/3 Can Sweetened Condensed Milk*
1 tsp Vanilla
2-4 C Ice
​Place all ingredients in blender. Mix until your desired consistency is reached. This is one of Koen's favorites! 
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* you can add 1/2 C sugar instead of sweetened condensed milk, but it will make it a bit gritty, and I don't like that. 

Raspberry Dream

 1 Can (12 oz/ 1 1/2 C) Dr. Pepper 
1 TBsp Gourmet Cream of Coconut
2 TBsp Raspberry Syrup
Ice
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This. is. amazing! You might need to get the ratio of sweet right for you. I think that this is just right, but if you want it a bit sweeter add more cream and raspberry syrup. 

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Tropical Strawberry Paradise

 1 C Sprite 
1 TBsp Strawberry Purée 
1 TBsp Coconut Syrup
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1 TBsp Heavy Whipping Cream (Optional)
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Ice
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Mix all together. This one can also be used in water instead of Sprite for a yummy flavored water. When I mix it with Sprite, I like the cream, when I mix it with water I don’t like the cream with it. 

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Fuzzy Dr

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1C Dr Pepper

2 TBsp Peach Fruit Purée

1 TBsp Coconut Cream Coffee Creamer

ice

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Fill a cup with ice, put in your fruit and coconut cream then add your Dr Pepper. Yum! I get this one at the Soda Barn all the time. 

Chocolate Base Protein Smoothie

 

Fill Vitamix Cup in Order
1-2 C Milk
1-2 TBsp Peanut Butter or PB Fit
1-2 Scoops of Chocolate Protein Powder
1 small Banana 
4 C Ice (you make need more or less depending on the amount of ingredients you use)
1/2 tsp Salt (optional)
1/2 tsp Vanilla (optional)
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Place all in blender and blend. Enjoy.