Cinnamon and Sugar Doughnuts

1 1/2 cup flour

4 Tbls. Cornstarch

2/3 cup sugar

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

2/3 cup buttermilk 

2 eggs

2 Tbls melted butter

2 tsp vanilla

Topping

6 Tbls melted butter

1 cup sugar

2 tsp cinnamon

In medium to large bowl, combine flour, cornstarch, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, mix buttermilk, eggs, melted butter and vanilla.

Mix wet and dry ingredients together until just combined.

Grease a donut pan and divide batter into each well.

Bake in 375º oven for 10 to 12 minutes or until browned

While doughnuts are baking combine the sugar and cinnamon in a small bowl. Melt butter in a separate bowl.

When doughnuts are out of the oven dip into melted butter than cinnamon and sugar mixture.

**Makes one dozen doughnuts. 

One Pan Chicken Casserole

2 Tbs. canola oil

3/4 c. diced onion

1 tsp minced garlic

2 cups uncooked rotini or penne pasta

14.4 oz can petite diced tomatoes 

1 1/2 c chicken broth

1/2 c bbq sauce

1 1/2 cp shredded chicken

1 1/2 cup cheddar jack cheese

1/2 c fried onion (Frenchs)

1 Tbs freshly chopped cilantro (optional)

Heat oil in large skillet  on med. heat. Sauce the onion until tender, then add the garlic and stir. Be careful not to burn or scorch the garlic.

Add the pasta, tomatoes, chicken broth, and bbq sauce, and chicken to the skillet. Stir to combine and bring to slight boil. Reduce heat and simmer on low stirring occasionally until pasta is tender. It takes about 15 to 20 minutes.

Spread  the shredded cheese on top, and cover to melt the cheese. Top with the friend onion strings, a little cilantro (optional) and drizzle with bbq sauce.

M & M Bars

Crust

2 cups oatmeal

1 cup firmly packed brown sugar

1 1/2 cups all-purpose flour

1/2 cup coconut

1 teaspoon baking soda

1/2 teaspoon salt

1 cup melted butter

Center

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)

1/2 cup peanut butter

1 cup M&M'

1 cup chocolate chips

 

 Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan 

Bake 12 minutes at 375°F.

 Combine milk and peanut butter and carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.

 Bake 20 minutes, or until golden brown. Cool completely before cutting.

Pistachio Muffins

 

Unlike the bakery, these are real muffins, not cake.

Makes 12 muffins.

1/2 cup melted butter

3/4 cup sugar

2 large eggs

1 tsp vanilla

3.4 ounce package instant pistachio pudding

1 tsp baking powder

1/2 tp salt

1/2 cup milk

2 cup ap flour

1/4 c sugar for topping if desired.

Instructions

Preheat oven to 425º. Line muffin tie with cupcake paper liners.

In large bowl, use hand mixer, to beat together melted butter with sugar for one minute.

Add eggs and vanilla and beat until just combined. Do not over mix.

Add pistachio pudding mix, baking power, salt and milk. Mix to combine.

Add flour and mix until the flour has been incorporated. 

Divide batter into each muffin cup, filling 3/4 full. Sprinkle with sugar if you like.

 Optional: Add ground pistachios on top to create dome top. (1/4 to 1/2 cup)

Bake at 425º for 7 minutes then reduce heat to 350º and continue for 10 minutes, until muffin is cooked all the way through.

Cool on wire rack.

Caramel Cinnamon Chex mix

4 1/2 cups Rice Chex

4 1/2 cups Corn Chex

1 cup brown sugar

1/2 cup butter

1/4 cup corn syrup

1/4 tsp baking soda

2/3 cup sugar

2 tsp cinnamon

Preheat oven to 350º. Place cereal in a large mixing bowl.

Spray the cookie sheet with a nonstick baking spray.

Mix cinnamon and sugar in a bowl and set aside.

In a saucepan over medium heat combine butter, brown sugar, corn syrup bringing the mixture to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add baking soda mix until combined. Pour over cereal and mix until cereal is coated and spread onto  prepared baking sheet.

  Sprinkle, evenly,  the   cinnamon sugar mixture on top. Bake for 5 minutes then flip completely with a spatula and bake 3 more minutes until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container. Yummo.

Easy Peach Crisp

 

3/4 cup Brown sugar

3/4 cup flour

2/3 cup quick oats

1 tsp cinnamon

1/2 tsp salt

1/2 cup butter

1 29 ounce can peaches (drained)

1/4 cup reserved peach juice optional

Preheat oven to 350º, spray a 9 x 9 pan.

Pour drained peaches into the pan evenly. I cut the peaches into smaller slices since some seemed too thick. Pour juice over the peaches evenly. The juice can be omitted but I don’t like a dry crisp. I like some moisture for added flavor.

Mix Flour, brown sugar, salt, cinnamon and butter until mixed well.

Crumble the above mixture over the peaches. Bake for 30 to 40 minutes.

Store in fridge.

Coconut cookies

 

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• 2 1/2 cups ap flour
•  1 tsp baking soda
•  3/4 tsp salt
•  1 cup butter, softened
•  3/4 cup brown sugar
•  3/4 cup   sugar
•  2 large eggs
•  1 1/2 tsp  vanilla  
•  2 cups  shredded   coconut, plus more for rolling the cookies

• Preheat oven to 375°F. Line pans with parchment paper.
  
• In a medium bowl sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at at time. Beat in vanilla extract. Add flour mixture and mix just until combined. Add coconut and mix slowly just until combined. Do not over mix.
• Place 1/4 cup shredded coconut in a small bowl. 
  
• Roll dough into balls, using about 1.5 tablespoons of dough per cookie, roll in coconut, and place onto prepared baking sheet 
• Press the cookies down slightly since they won't spread much as they bake. Bake for 10 to 12*** minutes, depending if you want crunchy or soft cookies. Remove from the oven and allow cookies to cool on the baking sheet for 5  minutes before transferring to a wire rack to cool completely.
  ***Air bake pans take longer, which is what I use.  I bake longer for crunchy chewy cookies.