Bits o Brickle Cookies

 

Better bits o Brickle cookies

1 c softened butter

1 c granulated sugar

1 c packed  brown sugar

1 1/2 tsp. vanilla extract

1/2 tsp. salt

3 eggs

3 1/2 cups +2 Tbl.  all-purpose flour

2 tsp. baking soda

2 tsp. cream of tartar

1 package HEATH BITS 'O BRICKLE Toffee Bits

Preheat oven to 375°.  Lightly grease cookie sheet or line with parchment paper. 

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. Let cool for 5 minutes before removing from cookie sheet.
Cookies are crispy on the outside and chewy on the inside. 😊

Bake 8 to 10 minutes, depending on oven or until lightly browned.

Apple Cider Bread

 Recipe and picture from Robyn on the farm off of YouTube.

Apple Cider Bread

1 lb loaf:

 2/3 cup apple cider

 1 1/3 tbsp brown sugar

 1 1/3 tbsp melted butter 

2 cups flour 

2/3 tsp salt

 2/3 tsp cinnamon

 2/3 tsp apple pie spice (or 1/2 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp allspice)

 1 1/2 tsp yeast

 2/3 cup raisins + 2/3 tsp cinnamon mixed together

Place into bread machine bread pan in order listed. Set to dough cycle. Check your ball of dough a few minutes in to check to be sure all ingredients are incorporated and your dough looks smooth, not too sticky, wet, or dry. After about 10 to 15 minutes or when your add in signal sounds, add the raisins tossed in cinnamon. When the dough cycle has completed in 1.5 hours, punch down dough and turn out onto counter. Shape into a loaf and place in loaf pan. Let rise for about 20 minutes. Bake in 350 oven for 30 minutes. Remove from pan immediately, brush with butter, cover with tea towel to cool. This makes the crust softer.

Slice and ENJOY!!  This bread also works well made entirely in the bread machine.

Cranberry Pecan Clusters

 

2 cups white chocolate chips

1 cup dried cranberries

1 cup pecans, chopped

1 teaspoon vanilla extract (oil based vanilla or it will curdle the white chocolate)

Vanilla can be left out if alcohol based

 1/4 teaspoon salt 

 Melt the White Chocolate:

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until fully melted and smooth. Be careful not to overheat the chocolate. (I use a double boiler.)

Stir in the chopped pecans, dried cranberries, vanilla extract, and salt (if using) until everything is well coated with the melted white chocolate.

 Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, forming clusters. You can make them as big or as small as you like.

Allow the clusters to set at room temperature for about 1 hour, or place them in the refrigerator for 15-20 minutes to speed up the process.

 

Once the clusters are firm, they are ready to enjoy! Store any leftovers in an airtight container at room temperature or in the fridge.

Fabulous Pumpkin bread.

 As a rule I am not a fan of pumpkin anything and will never ask for it. But a dear friend gave me a small loaf of her pumpkin bread, how could I turn it down. Let me tell you, it is the best pumpkin bread, pumpkin anything, I have ever tasted. Honestly I could not stop eating it so I had to put some in the freezer. Yes, it is that good. She shared the recipe with me and now I'm sharing it with you.

Pumpkin bread

3 cups of granulated sugar 

4 eggs

1 cup oil (I use canola oil)

2/3 cup water

3 1/2 cups flour

2 tsp, soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1 #303 can of pure pumpkin (15 once can)

Chopped walnuts are optional. 

Mix all dry ingredients well. Pour into 3 floured loaf pans

Bake  for about 1 hour  at 350º. Check with knife or tooth pick for doneness.

This recipe is an OLD family recipe from a friend.

Mammas Amish Chicken Pasta Salad

 Mammas Amish chicken Pasta salad

1 1/2 cups cooked pasta

34 cup finely chopped or shredded chicken

1 stalk celery chopped

 1/4 to 1/2 cup finely chopped red pepper

1 green onion finely chopped

1/2 to 3/4 cup heaping Miracle whip Salad dressing, NOT mayonnaise

1/4 cup sugar heaping

1 tsp pickle relish, heaping

Mix and refrigerate over night or at least 4 hours. Over night is best. Yes, it is a semi sweet Amish dressing and oh so good.

Amish Macaroni salad

Amish Pasta Salad 

From Lynda

2 cups uncooked macaroni (makes 4+ cups of cooked)

2 cups Miracle Whip

1 red pepper seeded and diced small

2 Tbls Pickle relish

3/4 c. Sugar

3/4 tsp celery seed

1/4 tsp salt

1 small onion diced small

3 stalks of celery diced small

Mix dressing, sugar, celery seed, relish and salt in a large bowl

Add cooked macaroni, bell pepper, onion and celery. Gently fold all ingredients together. (add dressing to desired wetness) I don’t like dry salads but to each their own.

Until mixed well.

 

Cover bowl and keep in fridge for at least 2 hours. Over night is best.

**This salad is a very close replica to the Amish Salad sold at Walmart. And yes it is a sweeter dressing than most pasta salads. I love it this way!!!!!!!!!

***Unless you want to feed the neighborhood or large family, I suggest you cut the recipe in half.

French Toast Muffins

• 6 slices of bread, cut into cubes

• 3 eggs

• 1 cup of milk

• 1/4 cup of granulated sugar

• 1 teaspoon of vanilla extract

• 1 teaspoon of ground cinnamon

• 1/8 teaspoon of ground nutmeg

• 1/4 cup of melted butter

• Additional melted butter for brushing

• Additional cinnamon sugar for sprinkling

1. Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners.

2. In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until mixed well.

3. Toss  cubed bread pieces into that egg mixture until fully coated.

4. Drizzle that melted butter over the bread mixture and give it another toss to make sure it is well combined.

5. Spoon that bread mixture into your prepared muffin tin, filling each cup to the top.

6. Place the tin in the preheated oven and  bake for about 20-25 minutes until they're golden brown and set.

7. Let cool for a bit.

8. Brush some more melted butter over the tops and  sprinkle  with some cinnamon sugar.

9. Serve warm.

Notes:

• You can use any kind of bread you like 

• These muffins are good with a drizzle of maple syrup or a dusting of powdered sugar.

• Store left overs in an airtight container in the fridge.

Pineapple Lemonade

1. Pineapple juice (large 46oz can) 
2. Sprite 16 ounce bottle or two 12 ounce cans ( I only use the Sprite is I'm making this for a punch, to be served and used same day and time)
3. Cold Water 3-4 Cups 4 or 5 without the Sprite (taste will tell)
4. 1 scant cup Lemonade mix (regular or sugar free)
5. Fresh lemons and pineapple for garnish (optional)
6. Ice

Directions:

1. Add your water to a large pitcher 
2. Mix in your lemonade mix
3. Add in your pineapple juice 
4. Add in Sprite  
5. Add some Ice

ALTERNATIVE OPTIONS use about 3-4 cups of pre-made lemonade such as simply lemonade (instead of lemonade mix and water), another  option is using strawberry lemonade instead of regular, and garnish with fresh strawberries.

Brown sugar oatmeal cookies

 

Brown sugar oatmeal cookies

Pioneer Woman

preheat oven to 350º

1 cup softened butter

2 cups dark brown sugar or whatever you have

2 tsp good vanilla

2 eggs

1 3/4 cup ap flour

1 tsp salt

1/2 tsp baking soda

3 cups old fashioned oats

Mix butter and brown sugar until fluffy. Add eggs, one at a time.

In a medium bowl whisk dry ingredients. Then slowly add to butter mixture. Add oatmeal just until combined, do not over mix.

Onto lightly greased cookies sheet drop by the spoonful or your favorite scoop, about two inches apart. Bake for 12 to 13 minutes for chewy cookies, longer for crisper cookies.

Let the cookies cool a bit on the sheet before removing.

Store in air tight container.

Easy refrigerator pickles

For one quart.

1 1/2 cups granulated sugar

2 Tbls salt 1 Tbls would work too

1 cup white vinegar

1 tsp mustard seeds

Shake the jar until almost all is dissolved. Then add sliced mini cucumbers or pickling cukes and sliced onions, I just use a few thin slices, to fill. Shake to mix and set in fridge for two days at least before consuming.  I leave them sit longer. Mix occasionally by shaking the jar during this time. They will keep in the fridge for a loooong time.

Breakfast banana cookies

 

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• 2 cups quick oats
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
• 1/2 cup peanut butter, 
• 1/4 cup honey
• 1 teaspoon good vanilla
• 1/2 cup chopped pecans, or your favorite nut
• 1/4cup chocolate chips or raisins, optional

• Put rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper and set aside.
• Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a small 1/4 cup  measuring scoop to form 12 cookies. Flatten  to your thickness liking on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.
  
• Cookies will not spread, so the shape on the baking sheet is how it will look when baked.