Roasted Baby Carrots

Source: https://www.kitchenathoskins.com/roasted-baby-carrots/

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings

Ingredients:
1 pound baby carrots
2 tablespoons light brown sugar not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper

Instructions
Pre heat oven to 450°F.
Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
Bake for 15 minutes.
Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
Place pan on a wire rack to cool and serve hot.

Cinnamon Roasted Butternut Squash

Source: https://www.chewoutloud.com/cinnamon-roasted-butternut-squash-3/

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6

Ingredients
1 butternut squash, large, peeled/seeded and cut into 1-inch cubes
3 TB olive oil
3 TB maple syrup
(I skipped the syrup--use a little more oil and brown sugar to make up the difference) 2 TB brown sugar, tightly packed
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp freshly ground black pepper

Instructions
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately.
You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Strawberry Oatmeal Muffins

 Source: https://www.savorynothings.com/strawberry-oatmeal-muffins/

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
1 cup quick-cooking oats, uncooked*
½ c. brown sugar packed
1 cup Greek yogurt OR light sour cream
⅓ cup oil
1 egg beaten
1 teaspoon vanilla extract
1 cup all-purpose flour plus some extra for the strawberries
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped strawberries+

Instructions
Preheat the oven to 400°F . Line a 12 cup muffin pan with paper liners.
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes. (See notes below.)
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.

Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Notes
*Quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates. (Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. +Strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced. (Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.)

Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.

Sweet Potato Casserole

Sweet Potato Casserole

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945
Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients

Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Directions
1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Caramel Apple Pie

Caramel Apple Pie
Prep 40 MIN
Total 3 HR 30 MIN
Servings 8 

Ingredients
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
5 cups thinly sliced peeled apples
1/2 cup caramel apple dip (or try this sauce)
2 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

Instructions
Heat oven to 375°F.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat.
Spoon apple mixture into crust- lined plate.
In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples.
In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.
To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie.
Cool at least 2 hours before serving.

Easy Caramel Sauce

Easy Caramel Sauce 

Ingredients 

1 cup packed brown sugar 

½ cup unsalted butter 

¼ cup milk 

 1 teaspoon vanilla extract (optional) 

Directions 

Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes. 

Remove from the heat and stir in vanilla extract.

Baked Peanut Butter Oatmeal

 Baked Peanut Butter Oatmeal

Ingredients
1.5 cups quick oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
3/4 cup melted butter
1 egg
1/2 cup peanut butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
raisins, chocolate chips, bananas, etc.

Directions
Preheat oven to 350 degrees. Grease a 9 by 13 pan.
Mix all ingredients in a large bowl and stir well.
Spread evenly into pan and bake for 20-25 minutes or until edges are golden brown.
Serve with warm milk poured over top, if desired.

Apple Dumplings

Apple Dumplings

Makes: 8 servings

Prep Time: 5 minutes

Total Time: 40 minutes.

2 granny smith apples
2 cans crescent dough
3/4 c.(1 1/2 sticks) butter, plus more for pan
1 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract
pinch kosher salt
8 oz. lemon -lime soda

Instructions
1. Preheat the oven to 350 degrees and grease a large baking dish with butter. Peel and core apples then cut each apple into eighths.
2. Separate crescent dough into triangles, starting at the wider end, roll one apple slice up into a crescent triangle. Repeat with remaining apple slices and crescent . place into a prepared pan .
3.In a small saucepan over medium heat , melt butter, brown sugar, cinnamon, vanilla, and salt together. Pour mixture over apples.
4. Pour soda around the edge of the pan , trying to avoid pouring on top of dumplings. Bake dumplings until golden, 30 minutes.

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Margaret Barrus

Makes approximately 1-1/2 dozen cookies.

Ingredients:

1 cup butter flavored Crisco (can use the sticks) 

1 cup brown sugar 

1/2 cup white sugar 

2 eggs 

1 teaspoon vanilla 

1 teaspoon baking soda 

1 teaspoon salt 

2-1/2 cups flour 

1-1/2 to 2 cups chocolate chips 

1 cup chopped walnuts

Directions:

Cream together the first five ingredients. 

Add the next three ingredients.

Mix and add chocolate chips walnuts. 

Bake at 350 F for 13 minutes. 

Tips:

Use a #30 scoop and don't flatten the cookies. 

Bake them on parchment paper.