EMPTY TOMB ROLLS

EMPTY TOMB ROLLS

From Lora Troyer

1 10-oz Grands Crescent Rolls

8 large marshmallows

1 T. cinnamon

1/4 cup sugar

1/4 cup melted butter

Coat muffin tin with spray or butter.  

Unwrap and separate crescent rolls. 

Mix cinnamon and sugar.

Melt butter.

Dip marshmallows in butter, then roll in cinnamon/sugar mix. 

Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.

Cover top with cinnamon/sugar mixture and place into muffin tin.

Bake at 375 for approximately 12-14 minutes.

DEER HUNTER'S SPECIAL BREAKFAST

DEER HUNTER'S SPECIAL BREAKFAST

From Kristin Troyer

1 bag frozen southern style hash browns

1 lb. breakfast sausage

10-12 eggs, stirred ready to scramble 

salt, pepper to taste

Cook hash browns according to package directions. Note: I usually cook them in a large electric skillet with some vegetable oil.

Meanwhile, brown and crumble sausage in a separate pan.

Once hash browns and sausage are cooked, combine the two in the skillet. 

Pour in scrambled eggs and continue cooking until eggs are cooked through.

Add salt, pepper to taste.

Serve in a bowl with cheddar cheese on top or use as filling in a burrito.

(called "Deer Hunter's" because it's something hunters could eat while hunting - makes a LOT of food)

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

FRENCH BREAD AND AVOCADO TOAST

FRENCH BREAD AND AVOCADO TOAST
 From Niki Reid

FRENCH BREAD

1.15 cup warm water (1 cup plus 2 T. and 1 t.  warm water)

1 T. sugar

1/2 T. active dry yeast

1 T. avocado oil

2 and 1/2 or 3 cups flour

Combine water, sugar and yeast. Let sit for 3-5 minutes. 

Add salt, oil and 2 cups flour gradually.

Knead for 3-5 minutes.

Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.

Allow dough to rise for about an hour.

Flatten dough then roll long-ways, pressing out air bubbles and seams.

Pinch each end to seal the loaf.

Arrange seam side down on parchment-lined baking sheet.

Gash top of loaf 3-4 times.

Cover with pastry towel and let rise for about an hour. 

Preheat oven to 375 degrees and use rack in center of oven.

TIP FOR CRISPIER CRUST: 

Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.

Bake 25-35 minutes until golden.

Optional: slather loaf in butter!

AVOCADO TOAST

Slice loaf long-ways and drizzle with avocado oil.

Place back in the still hot oven for 5-10 minutes.

Mash 1-2 avocados and season with salt and pepper.

Spread avocado on toasted loaf.

Sprinkle with additional salt and pepper, to taste.

We also add red pepper flakes on top.

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

In medium bowl, combine flour, brown sugar, cinnamon, butter.

Mix streusel mixture together with your hands or a fork til crumbly. 

Set aside.

Make the pancake batter:

3/4 cup all- purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. 

Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  

Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Rachel’s Note:  for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter.  We LOVE pumpkin-chocolate chip pancakes!!

CREAM CHEESE DANISH

CREAM CHEESE DANISH

From Roy Reid (From Janice Kidd)

2 pkgs. refrigerated crescent rolls, "butter flake" variety preferred
2 pkgs. (8 oz.) brick cream cheese, at room temperature
1 cup white sugar
1 large egg
1 t. vanilla

Topping:
1/3-1/2 cup butter, melted (3/4 to 1 stick)
1/2 cup brown sugar
1 t. cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Press one pkg. of crescent rolls evenly into the bottom of the pan, pressing seams together. You may need to cut off about 1 inch of the end.

Mix until smooth the cream cheese, sugar, egg, and vanilla.

Spread cream cheese mixture evenly over the crescent roll layer in the dish.

Place the rolled out contents of the second pkg. of crescent rolls on top of the cream cheese mixture.  Press the seams together if possible.  As above, you may need to cut off a portion of the crescent rolls to make it fit the dish.

Add sugar, cinnamon, and pecans to melted butter and spread evenly over the top of the crescent rolls.

Bake until browned at 350 degrees for 20-30 minutes.  Watch carefully.

If serving warm, just use a spoon. Cool if you prefer to cut into bars before serving.

Janice Kidd's note:  Reduced fat cream cheese is fine. This is a great dish for carry-in meals because it is terrific warm, very good at room temperature, and leftovers are not half bad cold straight from the fridge.  I tasted this at a brunch for a Bible study group. I was one of the crowd clamoring for the recipe and was delighted it was so easy to prepare once I got over obsessing about putting the crescent rolls down 'perfectly.'  

BAKED CHEESE SQUARES

BAKED CHEESE SQUARES

From Angie Reid  (From Aunt Tammy Flowers)

9 eggs
1/2 t. salt
1  1/2 lbs. shredded cheddar cheese
1 can Green chiles

Mix together.

Bake in greased 9 x 13 pan at 350 degrees for 25 minutes.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

From Lucy Reid

1/2 cup unsalted butter, room temperature
2 t. lemon zest (or more)
3/4 cup sugar plus 2 T. sugar, divided
1 egg, room temperature
1 t. vanilla
2 cups flour, divided
2 t. baking powder
1 t. kosher salt (or 3/4 t. table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Preheat oven to 350 degrees.

Cream butter with lemon zest and sugar (minus 1 T.), until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour; then whisk together the remaining flour, baking powder, and salt.

Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray.

Spread batter into pan.

Sprinkle batter with remaining tablespoon of sugar.

Bake for 35-45 minutes.  Check with a toothpick for doneness.

Let cool at least 15 minutes before serving.

MONKEY BREAD

MONKEY BREAD

From Ada Myers Parks

Preheat oven to 350 degrees.

3 pkgs. commercial biscuits. Cut each biscuit in 4 pieces.

In a bag place:
1/3 cup white sugar
1/4 t. cinnamon

Shake the biscuits into the bag.

Oil a tube pan and place biscuits in all around.

On the stove, melt: 
1  1/2 stick butter
1 cup brown sugar
1 t. cinnamon

Pour slowly over biscuits.

Bake at 350 degrees for 25 minutes.

Cool for 10 minutes.  

Invert pan to release bread onto a plate.

Pull the pieces apart and enjoy!

GREEN CHILES QUICHE

GREEN CHILES QUICHE

From Lyn Sewell

1/2 cup butter
10-11 eggs
1/2 cup flour
1 t. baking powder
8 oz. canned chiles
1 pt. cottage cheese, small curd
1 lb. Monterey Jack cheese, grated

Melt butter, set aside. 

Beat eggs well (or whip with Braun mixer). 

Add flour, cottage cheese, baking powder, and chiles; mix well.

Add melted butter and blend.

Pour into 9 x 13 greased baking dish.

Add grated cheese. Use fork to press cheese into egg mixture.

Bake at 400 for 15 minutes - then turn oven to 350 for 35-40 minutes or until firm.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour
1/2 cup brown sugar, packed
1 t. ground cinnamon
6 T. unsalted butter, cut into chunks

In medium bowl, combine flour, brown sugar, cinnamon, butter.

Mix streusel mixture together with your hands or a fork til crumbly. 

Set aside.

Make the pancake batter:

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. 

Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  

Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note:  for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter.  We LOVE pumpkin-chocolate chip pancakes!!

CHEESE DANISH

CHEESE DANISH

From Billie Reid

2 pkgs. crescent dinner rolls
2 pkgs. 8-oz. cream cheese, softened
2 egg yolks (save the whites)
1 t. vanilla
1/2 cup sugar

In a 9x13 ungreased pan, spread one pkg of rolls.  

Pinch seams together.

Beat cheese together with remaining ingredients and spread on top.

Then put the 2nd pkg of rolls on top and brush with egg whites.

Bake at 325 for 30 minutes.

PUMPKIN CHOCOLATE CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

From Kate Wilkin (cousin of Rachel Brown)

1 cup pumpkin puree

2 large eggs

1/2 cup plain yogurt

1/2 cup canola oil

1 tsp. vanilla

3/4 cup whole wheat flour

3/4 cup bran

3/4 cup white sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 cup chocolate chips

1. Mix pumpkin, eggs, yogurt, oil, and vanilla in small bowl.

2. Mix flour, bran, baking powder, baking soda, sugar, cinnamon, and salt in large bowl.

3. Add wet ingredients to dry ingredients, mix until moist.

4. Fold in chocolate chips, mix again, but only to combine.

5. Bake muffins at 400 degrees for 18-20 minutes.

RUNNER'S OATMEAL

RUNNER'S  OATMEAL

From Rachel Brown

1 cup milk (I use vanilla almond milk)
1 cup water
1 1/2 bananas
1 cup old fashioned oats
2 T. milled flax seed
2 T. natural peanut butter

In medium saucepan, combine milk, water, and bananas.  Bring to boil.

Add oats and flax seed. 

Stir until desired consistency.

Remove from heat. 

Add peanut butter.  

Serve.

BANANA NUT BREAD

BANANA NUT BREAD  (Betty Crocker)

From Judi Troyer

Preheat oven to 350 degrees.  Grease bottoms of loaf pans (I prefer to use the small or mini loaf pans).
Recipe works for 1 9x5x3 or 2  8 1/2x4 1/2 x 2 1/2.  I use about 5 minis.

2 1/2 cups flour (Gold Medal unbleached)
1/2 cup granulated sugar
1/2 cup brown sugar, packed  (I use dark)
3 1/2 teaspoons baking powder
1 teaspoon salt
3  T. vegetable oil
1/3 cup milk
2-3 medium bananas
1 egg
1 cup chopped nuts (pecans)

Mix ingredients. Beat 30 seconds. (When JoAnna and I did this together, we learned it tastes better
if you don't beat, but just fold things together, similar to when you make muffins.)

Pour batter into pans and bake until toothpick  or table knife inserted in center comes out clean,
about 55-60 minutes or so.

Cool slightly; loosen sides of loaf from pan. Cool completely before slicing.  To store, wrap and
refrigerate no longer than a week. (They also freeze well.)

Serve with butter or cream cheese.

CRESCENT CHEESE COFFEECAKE

CRESCENT CHEESE COFFEECAKE

From Allie Toms Troyer (From Allie's Mom Cindy)

2 packages crescent rolls
1 t. lemon juice
2  8-oz. packages cream cheese
2 eggs, separated
1 t. vanilla
3/4 cup sugar
powdered sugar, optional
cherry pie filling, optional

Preheat oven to 350.

Spray 9 x 13 pan with Pam.

Spread 1 package crescent rolls on the bottom of pan. Don't tear the rolls apart.

Mix cream cheese, egg yolks, sugar, vanilla, and lemon juice with mixer on low speed until smooth.

Spread mixture on top of crescent rolls in pan.

Spread other package of crescent rolls on top of cheese mixture.

Beat egg whites slightly with fork and brush on top of crescent rolls evenly just enough to coat.

Bake 25 to 30 minutes or until golden brown.

Cool and cut into squares.

Sprinkle with powdered sugar and cherry pie filling, if desired.