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Almond Butter Cookies

Yum

INGREDIENTS

1 cup smooth almond butter (or try cashew or any other nut butter)

3/4 cup granulated sugar

1 large egg

Preheat the oven to 325.

Mix all together in a bowl until creamy!

Take a spoonful in an ice cream scooper and place onto the cookie sheet until full.

Bake for 18-20 minutes, watch for burning.

When take out press too with fork cross cross and let cool and enjoy.

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SupaHotFire Just Doesn't Hit the Same Anymore..

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When my dad makes scrambled eggs he adds the BEST flavor!

Step 1~ crack eggs into bowl (no shells)

Step 2~ add "Hazelnut Coffee Creamer"

Step 3~ mix

Step 4~ cook as usual

Soooooo Yumyyyyyyyyyyy!!!!!!!!!

Kaleb Allen 6th grade flex

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You have to make this every holiday:

Need:

2 bags or 2 pounds of fresh beans (steamed and cut ends off)

2 cans of mushroom soup

1 bag or can of fried onions

salt/pepper/cayenne pepper to taste

1 sweet yellow onion diced and sauteed

Prep all ingredients, mix together in a large 9x13 casserole dish and sprinkle with the friend onions and warm at 350 for 20-25 minutes or until bubbly and browned.

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Ingredients

12 pounds

Whole Turkey (skin on, fully defrosted, washed, giblets and neck removed)

3 heads

Garlic (divided and cut in half horizontally)

3 slices

Lemon (divided)

6

Thyme (sprigs divided)

6

Rosemary (sprigs divided)

½ cup

Olive Oil (divided)

4 ounces

Unsalted Butter

1 teaspoon

Fresh Thyme (chopped or 1/2 teaspoon dried thyme)

4 teaspoons

Garlic (minced)

1 pinch

Salt (a pinch)

1 pinch

Cracked Pepper (a pinch)

Directions

1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.

2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for la...

Read full directions

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Our fav for the holidays that my family makes every year.

Ingredients

1x2x3x

▢1 tablespoon Oil

▢1 cup Onion, diced

▢1/2 tablespoon Ginger, grated

▢1/2 tablespoon Garlic , minced

▢1 cup Tomatoes, I used fire-roasted diced tomatoes

▢4 cup Butternut Squash, peeled and cut into 1/2 to 2/3 inch pieces, about 18oz*

▢1 cup Water

Spices

▢1 teaspoon Ground Coriander

▢1 teaspoon Ground Cumin (Jeera powder)

▢1/2 teaspoon Ground Turmeric (Haldi powder)

▢1 teaspoon Paprika, or mild red chili powder, adjust to taste

▢1 teaspoon Salt

To finish

▢2/3 cup Coconut Milk, I used full-fat

▢1 teaspoon Lime juice

▢4 cup Baby Spinach, chopped

Toppings (optional)

▢Cilantro leaves, chopped, to garnish (optional)

▢Roasted Peanuts, crushed

US Customary – Metric

Instructions

Set the Instant Pot on sauté mode and let it heat. Then add oil to it.

Now add the onions, garlic, ginger and sauté them for about 3 minutes.

Add the tomatoes and spices. Saute for couple of minutes.

Add the butternut squash and water. Stir well and deglaze the pot making sure nothing is stuck to the bottom of the steel insert.

Switch the Instant Pot to pressure cook (manual) mode on high pressure for 5 minutes with the vent in sealing position.

When the instant pot beeps, do a quick pressure release.

Add the coconut milk, lime juice and stir well. Then add the spinach and mix it in with the curry. Set the instant pot on saute mode and let it simmer for about 3 minutes.

Butternut Squash Curry with coconut milk and spinach is ready. Serve over rice and garnish with chopped cilantro and crushed peanuts.

Stovetop Method

In a heavy bottom pot on medium-high heat, follow the same steps as above before the pressure cook step. Then add the coconut milk and let the curry simmer for about 15 minutes.

Stir every 5 minutes to make sure nothing is stuck to the bottom. You can also cover the pot with a lid. Check that squash is cooked well. If not, add a few more minutes. Once the squash is tender, add the lime juice, spinach and stir well. Garnish and serve over rice!

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Ingredients (Basic Recipe)

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup vegetable oil or melted butter

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar for rolling

Preparation Steps

1. Make the dough: In a large bowl, whisk together cocoa and sugar, then add eggs, oil, and vanilla. Mix well, then fold in flour, baking powder, and salt until a thick dough forms

2. Chill the dough: Cover and refrigerate for at least 2–4 hours; chilling helps the cookies hold their shape and enhances the crackled effect.

3. Form the cookies: Roll small portions of dough into balls (~1–1.5 inches in diameter), then roll each ball generously in powdered sugar to create the signature coating.

4. Bake: Place the dough balls on a parchment-lined baking sheet, spaced a few inches apart. Bake at 350°F (175°C) for 10–12 minutes until the tops are cracked but the centers still look slightly soft.

5. Cool: Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack. They will firm up slightly as they cool.

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Mrs. Reed’s Grandma’s Cornflake Wreaths. 

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Mrs. Reed’s Grandma’s Cornflake Wreaths. 

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This cake is EASY and "old school", but I've had actual chefs rave about it and ask how it is made. The secret is chocolate pudding mix. You've got to try this one! )

- Mrs. Nogaki, Middle School Flex Teacher

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Start with a box of chocolate cake mix and add a few ingredients like sour cream and chocolate chips to make a moist, intensely-flavored chocolate cake that will win you First Prize from your friends and family.

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My mom loves these but this is just a picture of them not the real thing (I'm not that good at taking pictures)

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INGREDIENTS:

1 Cup Hazelnut Spread

2 Strawberries Per Bun, Thinly Sliced

25 blueberries

2 1/2 Ounces Peanut Butter Chips, Evenly Divided For 5 Buns

5 Pinches Hawaiian Salt, Or Kosher Salt

5 Bao Buns

HOW TO MAKE:

1. Take the Bao buns and spread evenly with the hazelnut spread.

2. Place the 2 sliced strawberries, 5 blueberries, and a few peanut butter chips

3. Sprinkle the salt over each bun

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Not a holiday, but just a simple recipe!

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Strawberry Cupcake.

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mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

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Each Christmas Eve, my grandmother would make a recipe she brought with her from when she and my grandfather were stationed in Turkey. It's called brek. Brek is a simple yet amazing recipe that can be baked or fried. I share it with you now and hope it brings your family as much joy as it has mine.

1lb ground meat (can be made with beef, turkey or any ground meat you want)

Chopped onion to taste

Pinch of salt to taste

Seasons to taste

Chopped carrots or any veggies you want

1 package won ton wrappers.

Brown meat in a skillet until thoroughly cooked. Add salt, onions, seasonings and veggies. Stir. Once mixed, set aside into a bowl. Turn off heat. Preheat oven or air fryer to 425 degrees.

Wet edges of won ton wrappers with water with your finger and place a bit of filling into the middle. Wrap like a burrito, making sure to secure the edges down with more water using your finger. Place on a baking tray or in the air fryer. Repeat until desired amount have been made. Once trays are filled, place in oven and cook for 10 minutes. Let sit for 1 to 5 minutes before transferring to a plate. Enjoy!

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i cant find a pic but once my mom did cookie cutters in a cookie mix but once they came out they turned into cookie pie crust!

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I have been wanting too make this for a while. (This is not a family recipe just a Japanese food i like)

Ingredients: 1 Nagaimo, 7oz white rice, 1tbsp Water. 1tsp dashi powder, and furikake.

Step one: Peel Nagaimo and grate it, Add water and Dashi powder, and mix together in a bowl (This is Tororo.)

Step two: In a separate bowl, mix rice and furikake. Serve rice into dingle serving portions, and top with Tororo.

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Fav Noodles (Korean Side Dish/ Main dish) 

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Fav Noodles (Korean Side Dish/ Main dish) 

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Ingredients

Glass noodles

Carrots (big whole ones)

Onion

Garlic

Soy sauce

Minced garlic

Corn syrup

Sesame seed

Sesame oil

Spinach

Shiitake mushrooms

Directions

First soak glass noodles in hot water for 30min. While noodles are soaking, cut up carrots into 1/2" candle sticks. Then peel and half onion, cut it the same way you cut the carrots. Next in a pan bring oil to heat. Add in carrots and onions and cook until soft. (about 8 to 10 min). Next mince the garlic. To make the sauce, add garlic to a bowl and add in soy sauce, sugar, corn syrup, sesame seeds, and sesame oil and combine. In the same pan you cooked your onions and carrots in, add in spinach, shiitake mushrooms, sauce and glass noodles. (don't forget to drain the water out before). Then cook until heated (5 to 8 minutes). Plate the food and add sesame seeds and sesame oil as a garnish on top. And enjoy!

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Filling:

▢5 cups fresh apples, sliced

▢1/2 cup granulated white sugar

▢1/2 tsp cinnamon

▢1 teaspoon vanilla extract

Topping:

▢1/2 cup all purpose flour

▢1/3 cup old fashioned oats

▢2/3 cup packed brown sugar

▢1/4 tsp salt

▢1/2 teaspoon cinnamon

▢1/4 cup (1/2 stick) butter, melted

Vanilla ice cream (OPTIONAL)

Instructions

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

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This Apple Crisp recipe is the best fall dessert! Sliced apples, a buttery oat topping, and a scoop of vanilla ice cream is pure bliss.

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I think Pumpkin Pie is the best during fall!

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Not Holiday but.. The Secret Allen Family Spaghetti Recipe 

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Not Holiday but.. The Secret Allen Family Spaghetti Recipe 

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Spaghetti always tastes better after the first day because when you rewarm it, it gets a bit thicker. For at least four generations now we have thickened our own spaghetti, and it tastes so yummy every day, including the first day.

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Here is how we do it 😎

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Boil noodles, then strain out water

-

Fry the meat (Ground chicken, ground, turkey, ground beef, ground sausage, pretty much ground anything) We do half ground turkey and half ground sausage in the same pan together.

-

Add the fried meat to the noodles

-

Add spaghetti sauce to the meat and noodles (we use canned or jarred but any would work)

-

Add the “Secret Allen Family” ingredient (one family sized can of cream of chicken soup)

(( just what comes out of the can-

DO NOT add milk or water or anything))

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Use big spoon to mix it all together

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Heat and eat.

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So thick and yummmy‼️

~Kaleb Allen, Mrs. Holmes 4th grade ❤️

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This recipe is perfect if you're looking for cut out cookies that don't spread! https://preppykitchen.com/sugar-cookies/

Here is the recipe I use for my royal icing:
https://sallysbakingaddiction.com/royal-icing/ but I also add about 1 Tbsp of corn syrup to make them glossy.

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You're going to fall in love with this sugar cookie recipe. It's SO much easier to cut shapes out with and when you bake them the cookies will not spread. Instead of rounded pillows that only slightly resemble the shape you cut them into, you'll have super-sharp edged cookies PERFECT for decorating.

What You'll Need for This Recipe

Unsalted Butter: If you're using salted butter then reduce the added salt in the recipe to 1/4 tsp.

Vanilla Extract: You should definitely use the highest quality you can because it does make a difference in the taste.

How to Make Sugar Cookies

1. Sift the flour, corn starch, and salt in a large bowl. Give it a whisk.

2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.

3. Add the eggs while mixing. Scrape down sides of the bowl.

4. Add 1 tsp vanilla extract and mix to combine.

5. Pour in the flour mixture and mix until everything is well incorporated, making sure to scrape the bowl down.

6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up. Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. Move the dough around to prevent it from sticking. Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies. Place them on a non-stick baking sheet and bake at 375F for 12 minutes.

I have a GIANT box of cookie cutters but the round ones are my favorite. I have a whole set of graduated circles and they get constant use! I've used them to make the buttercream orchid cookies above and my pink and white striped funfetti cookies.

Pro Tips for Sugar Cookies

I often use 1/2 cup of corn starch for this recipe as it gives you LASER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and your cookie dough will still be pretty manageable.

If your butter isn't room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and then use a knife to level it off.

Scrape your bowl down a few times. If you have a glob or two of butter that doesn't get mixed with the flour then it will loose shape and melt when baked.

Use a high-quality vanilla if you can. Aside from the butter it's the main flavor you'll taste and worth the splurge!

Adding that 1/3 cup of corn starch really changes the dough. You'll notice it handles better at room temperature than other cookie doughs and really stays together instead of getting stuck to your fingers or the work surface.

Frequently Asked Questions

How to stop your cookies from spreading in the oven

Add cornstarch to the dry ingredients. I would recommend starting with a tablespoon of cornstarch per cup of flour. See how you like the consistency and adjust from there.

For cookies that spread less avoid using leavening agents like baking soda and baking powder. Your cookie will be a bit more dense but it will not puff up in the oven nearly as much.

For a recipe like this the chill time is only there to let you handle the dough without marring the surface of the cookies. It's not about how they spread in the oven. Recipes without cornstarch may need hours of chill time for the dough to fully set up.

What can you decorate sugar cookie with?

I actually love using buttercream to decorate sugar cookies but you can dip them in chocolate, add a glaze, or of course use royal icing! Here are my favorite buttercreams to use on sugar cookies:

How do you keep sugar cookies from sticking?

Using corn starch helps but the best way to prevent cookie dough from sticking is to roll out the dough between two layers of plastic wrap. This way there's no fuss and ZERO chance of sticking. It's always a good idea to flour your work surface well and move the dough often. I like to work on a pastry mat which can be lifted up and even transferred into the refrigerator.

Why do recipes ask for unsalted butter?

Various brands of butter add different amounts of salt to their product. Using unsalted butter helps to control the amount of salt in a recipe and give people a uniform result no matter where they live. This is also why you'll see recipes call for kosher salt. Different types of salt have smaller and larger grains; the smaller the grain, the more salt each teaspoon will hold. Specifying kosher salt just calls for a standard grain size. All this being said you can usually use salted butter and just reduce or eliminate the added salt in a recipe.

* Nutrition Disclaimer
If you've tried this sugar cookie recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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These easy no-spread sugar cookies are great for cutouts and decorating with icing, they're perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling.

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This recipe is very similar to the one my mom used growing up, she made it over Thanksgiving break and now my family is requesting it weekly. So yummy!

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You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you're a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.

This recipe is brought to you in partnership with Red Star Yeast.

Do you long to bake homemade bread but are too intimidated to start?

Does yeast dough send you running for the hills?

Do bread recipes seem overly complicated and confusing?

I'm teaching you how to make homemade dinner rolls. These are the best homemade dinner rolls I've ever had and it all starts with a straightforward 7 ingredient dough. I make these rolls whenever I get the chance and even brought a pan to our friends who just welcomed a baby. They're pillow soft with the most delicious flaky and buttery texture. Everyone will demand you bake them on repeat. Even my toddler's eyes light up when I pull them out of the oven!! Noelle, you're a smart girl.

And with this recipe, I guarantee you will finally feel confident baking bread. 🙂

Baking with Yeast Guide

Video Tutorial: Dinner Rolls

Let's start with a video tutorial.

Overview: How to Make Homemade Dinner Rolls

1. Make the dough. Continue below to learn more about this dough recipe.

2. Knead the dough.

3. Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.

4. Punch down the dough to release the air and shape into rolls.

5. Let the rolls rise for about 1 hour.

6. Bake for 20-25 minutes until golden brown. If desired, brush the warm rolls with a little honey and melted butter for extra flavor.

As shown in the video tutorial, the dough comes together with a mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it's time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand. I chose to knead the dough by hand so you can see me doing it.

If you're interested, I provide further detail about kneading in my Baking with Yeast Guide. (Which, by the way, is a wonderful resource for all bread beginners!)

Soft Dinner Rolls Require a Rich Dough

The crustier and chewier the bread, the less fat in the dough. This is known as a lean dough. The softer and richer the bread, the more fat in the dough. This is known as a rich dough. Unlike chewy bagels, focaccia, and my artisan bread, soft dinner rolls require a rich dough. Unfortunately, this doesn't mean that the dough is swimming in cash. Rather, "rich" correlates with the amount of fat. For example, this dough has milk, butter, and egg.

You need 7 ingredients total. They're the same ingredients in my easy cinnamon rolls, which is also a rich dough. (Though I use more sugar for sweeter cinnamon rolls, of course.)

1. Milk: Liquid activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.

2. Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Red Star Platinum Superior Baking Yeast, which is an instant yeast blended with natural dough improvers.

3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.

4. Egg: 1 egg provides structure and flavor.

5. Butter: Butter promises a flavorful and soft dinner roll. Make sure it's room temperature.

6. Salt: You can't make flavorful bread without salt!

7. Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.

Once you make the dough, let it rise:

After that, punch down the risen dough. Shape into balls and arrange in a baking pan. Don't worry if they're not all uniform in size.

Let the shaped rolls rise before baking. Look how puffy they get after 1 hour of rising:

How to Shape Dinner Rolls

You can shape this dough many different ways including twisted rolls, knotted rolls (how I shape garlic knots), cloverleaf rolls, or even hot dog buns. Let's stick with the basic round shape. Divide the dough into 14-16 pieces. Take a piece and stretch the top of the dough while pinching and sealing the bottom. I do this entirely in my hands and you can watch in the video tutorial above. Some video tutorials show rolling the dough into a ball on the counter. Whichever way you choose, make sure the rolls are smooth on top and sealed on the bottom. I shape hot cross buns the same exact way.

How to Make Yeast Rolls Ahead of Time

The rolls require around 3 hours of rising. Not everyone has 3 hours to spare, so let's discuss another option! Prepare the dough, let it rise, and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.

And here's how to freeze dinner rolls: Follow the make-ahead instructions and instead of refrigerating overnight, freeze the rolls in a baking pan. Once frozen, they won't stick together anymore and you can place them in a freezer bag. Let them thaw and rise for about 4-5 hours, then bake. You can also freeze the baked dinner rolls. Therefore, if you want a smaller batch, you can make the entire recipe and bake only a few fresh rolls at a time.

These make-ahead options are especially helpful if you want fresh-baked rolls for Easter brunch, Thanksgiving dinner, or on Christmas.

Dinner Roll Flavors

How about some pizazz? Mix in these ingredients when you add the flour.

1. Rosemary Dinner Rolls - 2 Tablespoons fresh or dried chopped rosemary.

2. Cheddar Dinner Rolls - 1 cup shredded cheddar cheese. Other cheese varieties work, but avoid super soft cheeses.

3. Garlic & Herb Dinner Rolls - 2 teaspoons each: dried rosemary, dried basil, & dried parsley, along with 1 teaspoon garlic powder.

4. Whole Wheat Rolls - Here is my Whole Wheat Dinner Rolls recipe.

5. Multigrain Rolls - Here is my Multigrain Bread recipe that you can turn into rolls.

This dough is not ideal for a big loaf of bread. Instead, I recommend using a leaner dough, such as my sandwich bread recipe.

3 Success Tips

1. Reference my Baking with Yeast Guide, which answers many common yeast FAQs.

2. Make sure your yeast isn't expired. Expiration date is on the package.

3. Directly from the pros at Red Star Yeast: Measuring flour correctly is key to avoiding a dense dough, which leads to heavy (not soft!) rolls. Spoon and level your flour, do not scoop it out of the package.

My final piece of advice? Don't limit these rolls to suppertime. They're welcome anywhere, with any meal, any time of day. Use for sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or dunking into a bowl of creamy chicken noodle soup. Above all, don't doubt yourself because you, too, can become a bread baking pro.

Print
Keywords: bread, rolls, yeast rolls This post is sponsored by Red Star Yeast. Thank you so much for supporting Sally's Baking Addiction and the brands I genuinely love.

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Soft Dinner Rolls Recipe - Sally's Baking Addiction

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You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you're a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time.

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I'm bolding placing this in the "main dish" category because in my family that's exactly what it is. So creamy and delicious - it never lets us down 💕
Tips - Add a couple cups of shredded extra sharp cheddar + skip the baking step

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Rachael Ray's non profit organization, Yum-o!

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Equipment

3-quart baking dish

Whisk

Large pot

Large bowl
Potsandpans.com , offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray's Yum‑o! Cooking Camp.
Ingredients

1 box Barilla® Medium Shells

4 tbsps unsalted butter plus more for greasing the baking dish

4 tbsps all-purpose flour

4 cups whole milk, heated

Kosher salt and freshly ground black pepper

12 slices American Cheese (8 ounces), torn into pieces

1 cup grated Parmigiano Reggiano cheese, divided

1/2 cup panko bread crumbs

3 tbsps olive oil

Directions

Preheat oven to 350 degrees. Butter a 3-quart baking dish and set aside.

Bring a large pot of salted water to a boil. Cook the pasta for 6 minutes or until slightly under al dente. The pasta will continue to cook in the oven.

While the pasta is cooking, heat the butter over medium heat in a large saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the Bechamel sauce. Cook the flour and butter over low heat for 1 to 2 minutes. Whisk in the hot milk in a steady stream. Keep whisking the warm milk until the sauce is thickened, about 4 to 5 minutes. Remove from the heat, and whisk in the salt and pepper to taste, American cheese and 3/4 cups of the Parmigiano Reggiano until the cheese is completely melted and the sauce is smooth, about 2 minutes.

Drain the pasta and place into a large bowl. Add the cheese sauce to the pasta and stir to combine. Transfer the pasta to the prepared pan. Sprinkle the panko breadcrumbs and reserved 1/4 cup Parmigiano Reggiano over the top. Drizzle with olive oil and bake in the oven for 12 minutes or until the top is well browned and crusty. Let rest 10 minutes before serving.

Check out www.rrcookingcamp.com for more information!

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Real Mac and Cheese with Bobby Flay - Rachael Ray's non profit organization, Yum-o!

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Preheat oven to 350 degrees. Butter a 3-quart baking dish and set aside. Bring a large pot of salted water to a boil. Cook the pasta for 6 minutes or until slightly under al dente. The pasta will continue to cook in the oven. While the pasta is cooking, heat the butter over medium heat [...]

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My husband's mom made the best shortbread!
-Shelley Sears

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10oz bag small pretzels
1 bag bugles
1 box Crispex cereal
1 can cashews (optional)
Mix together in large bowl.

2c. brown sugar
1c. butter
1/2c. white corn syrup
Bring to a boil over medium heat until butter is melted and sugar dissolved.

Pour caramel over mixture, stir then spread combined mixture out over wax paper to cool. Once cool store in closed container.
You can also bake this but I don't.
Bake @350 in large roaster for 16 minutes, stir after first 8 minutes. Spread out onto wax paper to cool in thin layer to prevent large chunks from sticking together.

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1 1/2c. sugar
1c. sour cream
1/2c. milk
5c. flour
2tsp baking powder
1tsp baking soda
1/2tsp salt
1tsp almond extract (or vanilla)

Mix all ingredients together.
Roll out dough on floured surface, using your favorite cookie cutter.
Bake @350 for 6-8 min (depends on thickness of dough)
I mix the dry ingredients and wet ingredients, then slowing combine the two.

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Family tradition of goodness! Mmmmmm.

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Rømmegrøt {Norwegian pudding} - a farmgirl's dabbles

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❄❄❄ I make a triple batch of this every year for people I love (and a dark chocolate batch for us). ⛄⛄⛄

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This super easy candy recipe is delicious. The chocolate's smooth and creamy - kind of tastes like a cross between Reese's cup and a Snickers bar.

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https://sallysbakingaddiction.com/salted-caramel-apple-pie/