Stacie Allred's Broccoli Salad

Stacie Allred via Lisa Riding

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:

1. Mix salad ingredients well.
2. Mix dressing in a separate bowl.
3. Pour dressing over salad and toss well.
4. Cover and refrigerate for at least one hour prior to serving.
5. When ready to serve, stir well again.

Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Stacie Allred's Bread Recipe

Ingredients:

6 cups hot water (120 degrees)

3/4 cup melted Crisco

3/4 cup sugar

3 Tbsp instant yeast

1/4 -1/2 cups powdered milk

6 cups wheat flour, divided
6 Tbsp vital wheat gluten
1/4 cup soy lecithin

2 Tbsp salt
6 +/- cups white bread flour

Directions: 

1. In a *Bosch mixer, mix water, Crisco, sugar, yeast and powdered milk together.
2. Add at least 2 cups wheat flour, vital wheat gluten, and lecithin and mix until smooth before adding salt. 
3. Add remaining wheat flour and continue to add white bread flour until it pulls completely from sides of the bowl.
4. Knead on high for 7-8 minutes.  
5. Form into loaves. Place in well-greased loaf pans. Let rise* till it reaches top of loaf pans. 
6. Bake at 350 for 25-30 minutes.
7. Rub butter on top of hot bread.

Makes 5 large loaves.

*Stacie says: "This recipe calls for only one rising, which is after the loaves are formed. This is because of the special kneading action of the Bosch mixer. If you are not using a Bosch, and are using a Kitchenaid or other type mixer, you need to let the entire dough ball rise once in a greased bowl, covered, until doubled in size, before punching down and shaping into loaves for a second rising."

Source: Adapted from Chef Brad and Susan Bartlett

Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Homemade Brown Sugar

FB Source: Carl Barbaro

Ingredients:
2 cups sugar
3 tablespoons molasses

Directions:

• Mix sugar and molasses until no molasses globs remain. An electric mixer works great, but you can mix by hand.

For dark brown sugar, add another tablespoon of molasses.

* Brown sugar is the original product when sugar is made. White refined sugar is made by taking out the molasses. So if you're in a pinch or want to save money, mix up your own brown sugar by adding the molasses back in the sugar.

(from allthingshomeade)

Easy Bookmark: http://www.primalrights.com/forum/viewtopic.php?f=51&t=7629

Hawaiian Pineapple Pork

FB Source: Julie Morgan

Ingredients:
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple

Directions:

1. Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. 
2. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. 
3. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. 
4. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. 

Serve with green beans, creamed corn, and rolls.

Easy Pumpkin Spice Cake With a Twist

FB Source: Julie Morgan

Ingredients:
1 package spice cake mix
1 can pumpkin
2 tbsp unsweetened cacao
4 eggs
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup water
1 package chopped pecans

Directions:

1. Preheat oven to 350. 
2. Place cake mix, cacao, pumpkin, eggs, oil, sugar and water in mixing bowl. Mix well. 
3. Pour into well greased 9 x 11 cake pan and bake for 30 - 35 mins, or until toothpick comes out clean. 
4. Let cool and ice with your favorite cream cheese icing recipe or mix.
5. Sprinkle with chopped pecans.

Best English Toffee Recipe

FB Source: ReBlinged
ORIGINAL SOURCE: allrecipes.com/adapted by ReBlinged

Ingredients:
1 cup butter
1 1/4 cups white granulated sugar
2 tablespoons water
1/4 cup slivered/chopped almonds
1 cup chocolate chips

Directions:

1. Butter a 10x15 inch jellyroll pan. 
2. In a heavy skillet, over medium heat, melt butter. 
3. Stir in sugar and water. Bring mixture to a boil. 
4. Cook, stirring constantly until the sugar is golden. 
5. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. 
6. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Best, EASIEST recipe for ENGLISH TOFFEE. Takes 20 minutes to make. Oh yum!

One-Bowl Apple Cake

FB Source: Gabriele Lanhan

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:

1. Preheat oven to 350°. 
2. In a large bowl, mix the eggs, sugar, cinnamon and oil. 
3. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) 
4. Mix together the baking soda and flour and add to the ingredients in the bowl. 
5. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. 
6. Pour mixture into a greased one 9x13 or two 9″ round pans. 
7. Bake for approximately 55 minutes.

This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Lemon Sour Cream Pie

ORIGINAL Source: Your Home Based Mom

Ingredients:
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 C lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
1 pastry shell (9 inches), baked or graham cracker crust
1 Cup heavy whipping cream, whipped
* Lemon twists for garnish

Directions:

1. Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
2. Cook over medium heat until thickened
3. Stir in butter
4. Cool mixture to room temperature
5. Stir in sour cream and pour filling into a prepared pie shell
6. Spread whipped cream on top and garnish with lemon twists

Store in the refrigerator. Yield: 8 servings

Stacie says: "This recipe is one that I saw on a FB page, but they didn't want the information to be shared. So, I found the same recipe on the Internet, at Your Home Based Mom, instead."

Frosted Berry Hand Pies

Source: Go Bold with Butter

By Hiedi
Makes 8 hand pies

Ingredients:
For dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter
½ teaspoon salt
1 tablespoon sugar
4-5 tablespoons water
1 egg, yolk and whites separated
3/4 cup berry jam

For sugar glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:

1. In food processor fitted with steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 450°F. Roll out dough to 1/4-inch thickness, and cut into 3 1/2-inch by 7-inch pieces. Each dough round should yield 4 pieces. Lightly brush edges of dough squares with egg and spoon 1 tablespoon jam on one side of dough within egg-basted edges. Fold dough in half and crimp edges with fingers and then press down edges of dough, about 1/4 inches, with the tines of fork.
3. Place hand pies on baking sheet lined with parchment paper and brush tops with egg wash and bake for 15 minutes or until crust is golden. Remove from oven and allow cooling.
4. While hand pies are resting, mix sugar glaze by adding powdered sugar, milk and vanilla to medium-sized bowl and whisk to mix well. If mixture is too thick, add more milk, 1/4 teaspoon at a time, to thin.
5. When hand pies are cooled, drizzle the tips with sugar glaze and serve.

These Frosted Berry Hand Pies make for a perfectly dunkable after school treat for my soon to be pre-teen. She likes to help put her stamp on the process by folding and crimping the edges of her pies. The simple, buttery crust is the perfect package for the jammy insides.

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Lemon Cheesecake Bars

FB Source: Carl Barbaro

ORIGINAL Source: Very Best Baking

Ingredients:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice
2 tsp grated lemon peel
1 tsp yellow food coloring (optional)
1 cup whipped cream or cool whip for top

Directions:

1. Preheat oven to 350° F.
2. Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. 
3. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. 
4. BAKE for 25 minutes.
5. Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
6. Bake for additional 15 minutes or until set. Cool in pan on wire rack. 
7. Spread whipped cream over top; refrigerate. 
8. Cut into bars. Garnish as desired.

Brown Butter Salted Caramel Snickerdoodles

ORIGINAL Source: The Recipe Critic

Ingredients:

2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon coarse sea salt

Directions:

1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the caramel squares into quarters.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The remaining ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used coarse sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Notes

Recipe Adapted from Two Peas and their Pod

Braided Nutella Bread

ORIGINAL Source: Goods Home Design

Ingredients:
2 1/2 C all purpose flour
1/2 tsp yeast
1 C water
1 tsp salt
1 Tbsp sugar
some Nutella
cornmeal
one egg

Directions:

1. Start by dissolving yeast with a 1/4 cup water in a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar.
2. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.
3. Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.
4. Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. 
5. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.
6. The next step is to place another roll off dough (Nutella free) on top. 
7. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. 
8. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline. 
9. By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. 
10. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. 
11. Before placing the dough in, brush it with some egg wash. 
12. Then, bake at this temperature for about 20 minutes. 
13. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes.

It’s done! Let it cool before serving.

Chocolate Chip Cookie Cheesecake

FB Source: 

Debbie J Owens

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

Make Your Own Brown Sugar

ORIGINAL Source: One Hundred Dollars a Month

Ingredients:
1 cup plain old sugar
1 Tbsp. molasses {for light brown sugar} or

2 Tbsp. molasses {for dark brown sugar}

Directions:
Place both ingredients in a bowl. Beat on low with a hand mixer. It will be a bit sticky and lumpy at first, but press on. After just the tiniest bit of patience, you will have purdy no-one-can-tell-it’s-not-store-bought-brown-sugar.

To store, just pop it into an airtight container and use as needed

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Divinity

FB Source: Granny's Favorites Cookbooks

Ingredients:
4 cups sugar. granulated
1 cup white Karo syrup 
1 cup hot water
1 tsp salt

2 egg whites, beaten stiff

1 tsp vanilla extract

Directions:

1. Cook sugar, Karo syrup, hot water and salt until hard ball stage. (288 degrees)
2. Pour candy mixture over the stiff egg whites and beat well.
3. Add 1 tsp vanilla and beat.
4. Drop onto wax paper to harden.

Granny's Favorites Cookbooks

Cheesecake Crescent Rolls

FB Source: Felicia Mcneice

Ingredients:
Rolls:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened

1 cup sugar
1 1/2 tsp vanilla

Topping:
1/4 cup butter, melted

cinnamon
sugar

Directions:

1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
2. Combine softened cream cheese, sugar, and vanilla. Spread over crescent roll layer.
3. Unroll and layer remaining crescent rolls over cream cheese layer. 
4. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. 
5. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
6. Drizzle with a little honey if you like. 

Let cool a bit, slice and eat.