Monkey bread muffin cups

Ingredients:

2 cans Pillsbury buttermilk biscuits (cut each biscuit into six pieces)

½ c. sugar

1 tbsp. cinnamon (or to your liking)

½ c. butter

½ c. brown sugar

Preheat oven to 350 and spray muffin pan with non-stick spray.

Put sugar and cinnamon in a baggie.  Toss the biscuit pieces until coated.  Fill the cups with biscuit pieces (about 10 pieces each). 

Melt butter and brown sugar together.  Drizzle over the top of each muffin.

Bake for 10-15 minutes or until brown and bubbly.

My aunt Becky made these for us at the lake last weekend.  They were great! I’m usually not a monkey bread fanatic but something about these muffin size creations hit the spot.  I felt like the “gooey goodness” is more evenly distributed in the muffin pans than a bundt pan.  Also, I’m a big fan of portion control.  

Henrytown Church Cookbook Banana Bread

Ingredients:

1 C. white sugar

2 eggs

1 tsp baking soda in ¼ C. hot water

½ C. shortening

2 Tbsp. sweet milk

1 ½ C. flour

2 bananas, mashed

Combine all ingredients, adding bananas last.  Bake at 350 for 1 hour.  

This is one of my mom's most used recipe from the Henrytown Church Cookbook.  So moist and delicious! 

Amish Broccoli Salad

Ingredients:

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayo

1 cup sour cream

½ cup sugar

½ tsp. salt

½ pound bacon, fried and crumbled

1 cup shredded cheddar cheese

Mix mayo, sour cream, sugar and salt.  

Add the rest of the ingredients and stir well.  Chill one hour before serving.  

Mustard Dip

I will be the first to admit that when you look at this recipe, it seems like a very odd combination of flavors and ingredients BUT this dip is incredible. Warning, once you start, you can't stop. So addicting! 

Ingredients:

1 C. yellow mustard                                                                       

chopped onions

1 C. mayonnaise                                                                              

1/3 C. sugar

1 C. sour cream                                                                                

horseradish to taste                                                      

1 envelope hidden valley ranch mix (dry)

                               

Mix together and refrigerate.  Serve with pretzels. (Makes a large batch). 

Fresh Broccoli Salad

2 heads fresh broccoli                                                                   

1 C. mayonnaise              

1 red onion                                                                                        

1/2 C. white sugar

1/2 lb. bacon crumbled                                                                 

1/2 - 1 Tbsp. white vinegar

handful sunflower seeds

Cut broccoli in bite size pieces, chop onion and prepare bacon and crumble.  Mix all together.  Mix the mayonnaise, sugar and vinegar and mix with broccoli mixture.  About an hour before serving add sunflower seeds and stir well. Chill and serve.

Banana Cake

Ingredients:

Cake:

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice

3 cups all-purpose flour

1.5 tsp baking soda

¼ tsp salt

¾ cup soft butter

2 cups sugar

3 eggs

2 tsp vanilla

1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

Icing:

½ cup softened butter

8 oz cream cheese, room temp.

1 tsp vanilla

3.5 cups icing sugar (also known as powdered sugar or confectioner's sugar)

Directions:

Preheat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.

Mash banana and mix with lemon juice and set aside.  In a med bowl, mix flour, baking soda and salt. Set aside.  If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside. In a large bowl, cream butter and sugar.  Beat in eggs, one at a time. Stir in vanilla.  Beat in flour mixture alternately with buttermilk.  Stir in bananas.

Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

Cream butter and cream cheese.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

Frost cake and enjoy!

This is one of my favorite recipes I’ve made to date…and I’m not even a fan of bananas.  The banana flavor is mild, just adding a touch of sweetness.  The frosting is amazing.  The cake is super moist.  If you have some bananas that you need to use up, I would definitely recommend this! 

Monster Cookies

 

Ingredients:

1 1/2 cups creamy or chunky peanut butter

1 cup packed light brown sugar

1 cup granulated white sugar

1/2 cup (1 stick) unsalted butter, softened

3 large eggs

1 tablespoon vanilla extract

4 1/2 cups quick cooking oats

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1 cup M&M's plain chocolate candies

Preheat oven to 350°F. Spray cookie sheets with nonstick spray. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.

Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Oatmeal Cake

This is one of my favorite family recipes EVER. It reminds me of family reunions, loved ones and sunshine.  My mom makes this for me on special occasions.

Ingredients:

1 C. raw oatmeal                                                                             

2 eggs

1 1/2 C. boiling water                                                                     

1 1/2 C. flour

1 C. white sugar                                                                                               

1 tsp. baking soda

1 C. brown sugar                                                                             

1/2 tsp. salt

1/2 C. shortening                                                                            

1 tsp. cinnamon

Mix the oatmeal and water.  Let stand 20 minutes.  Beat the two sugars and shortening together.  Add the eggs, one at a time.  Sift flour, soda, salt and cinnamon together and add to sugar and egg mixture.  Add oatmeal mixture last.  Bake at 325 degrees in 9 x 13 pan for 35-40 minutes.  While cake is still warm, spread with the frosting below:

Frosting for oatmeal cake:

6 Tbsp. butter                                                                                   

1 C. coconut

1/4 C. half & half or cream                                                           

1/2 C. brown sugar                                                                         

1 tsp. vanilla

Melt the butter, add other ingredients.  Spread on the cake and put under the broiler until brown.

For more of my family recipes, our cookbook is available on Amazon.  

No bake pumpkin oatmeal cookies

Guest blog by Stephanie Eyanson

Ingredients:

1 1/2 C. white sugar

1/2 C. brown sugar

3/4 C. butter

2/3 C. milk

3 ½ C. quick cooking oats

1 tsp. pumpkin spice

1 tsp. vanilla extract

1 box pumpkin spice instant pudding mix

In sauce pan mix sugars, butter and milk. Bring to boil.  Boil 2 min. Remove from heat.  Add pudding mix until completely combined.  Add in pumpkin spice vanilla and oats.  Stir to combine then let stand for 5 minutes. Use a cookie scoop to put them on the wax paper. Store in airtight container.

The verdict?  Simple and amazing.  

Peanut butter pudding cookies

Review by Lyndee:

2 cups peanut butter

2 cups sugar

2 eggs

1 tsp vanilla

1 small (3-4 oz) package of vanilla pudding

2 cups reeses pieces

Mix together peanut butter and sugar.  Add the eggs, vanilla and pudding mix until completely combined.  Stir in Reeses pieces. 

Scoop out 1 tbsp balls and place on a lined baking sheet about 2 inches apart.  Bake at 350 for 14-16 minutes. 

These were easy to make and made a huge batch! They are a “thick” cookie.  Pretty tasty if you like peanut butter…which, who doesn’t? 

Rumchata Cookie

So remember the delicious Rumchata Cupcakes we made a few weeks back?  Well, as the post stated, it made a LOT of frosting.  Of course, I can't waste anything because I'm part Hagebakke so after some thinking I came up with a brilliant idea...Rumchata Cookies!!  How do you make these little bites of heaven, you might be asking?  Um, it couldn't be easier.  It takes about 10 minutes.  If you have a favorite sugar cookie recipe, by all means, bust it out but I did the pouch by my buddy Betty Crocker.  Some butter and one egg later, we were on our way to sugar cookie high. I made these pretty small drop cookies.  A teaspoon size ball and they come out in great little silver dollar size.  I spread on the Rumchata frosting and it was like they were meant to be together all along.  Sweet, rich and so dang yummy.  Now, I need to go hide them so I don't eat them all.