Mocha Chip Frappuccino

10 oz very strong brewed coffee

8 oz whole milk

1/2 cup sweetened condensed milk

1 t almond extract

1/4 cup dark chocolate syrup

1/4 cup half and half

1/3 cup semisweet chocolate chips

3 cups ice cubes

Real Whipped cream

Mini semisweet chocolate chips for garnish

Place first 7 ingredients in a blender and blend. Add ice and blend until smooth and icy, with tiny chocolate bits throughout. Serve in a glass with whipped cream, drizzled with additional chocolate syrup and sprinkled with mini chocolate chips. Serves 4

Cheesy crab bites

1 5 ounce jar Kraft old english spread
6 T butter softened 
2 t mayo
1/2 t garlic powder
1/4 t Lawry's seasoning salt or similar 
1 6 oz can chunk crab meat, drained
1 package bays english muffins, can also use Thomas brand but off brands are not recommended

Mix all ingredients but muffins, blending well. Spread mixture on muffin halves. Place on cookie sheet and freeze for 30 minutes. Cut into quarters. Store in freezer bags or bake immediately. To prepare, broil 6 to 8 inches from heat for 5-8 minutes until golden and bubbly. Makes 24 small pieces. 

Mennonite Refrigerator Rolls

 

• 1 package yeast
• 1 1 /2 cups lukewarm water
• 1 cup warm mashed potatoes
• 2 /3 cup sugar
• 2 /3 cup shortening
• 2 eggs
• 1 1 /2 teaspoons salt
• 6 - 7 cups flour

📋 INSTRUCTIONS

1. Dissolve yeast in water.,
2. Stir in sugar, shortening, salt, potatoes, and eggs.
3. Add flour 2 - 3 cups at a time.
4. Mix well and refrigerate overnight.
5. Roll into ball shapes and place in two greased cake pans.
6. Bake at 350-375 until golden brown on top.
7. https://www.amish365.com/mennonite-refrigerator-rolls/

Amish Sour milk cake

 

• 1 /4 cup Soft Margarine
• 1 /4 cup Peanut Butter
• 1 1 /2 cup Brown Sugar
• 2 Eggs
• 1 / 2 cup Warm Water
• 1 cup Sour Milk thick
• 2 cups Flour
• 1 tsp Salt
• 1 tsp Baking Soda

Frosting

• 2 tbsp Peanut Butter
• 1 cup Chocolate Chips
• 2 tbsp Butter
• 1 cup Powdered Sugar

INSTRUCTIONS

 

Cake

• Mix together in a large mixing bowl for several minutes.
• Pour into two greased and floured 9 inch layer pans or a 9 x 13 pan.
• Bake at 350 for 25 to 30 minutes.

Frosting

• Melt butter, peanut butter, and chips over low heat.
• Blend in other ingredients until thick and creamy.
• Spread on a cool cake.

https://www.amish365.com/sour-milk-cake/#full-recipe

Freezer Quiche

2 cups cooked, crumbled turkey sausage or cooked diced ham
1/2 cup raw, diced red or green peeper
1/2 cup canned mushrooms, drained
1/2 cup minced onion
2 cups shredded sharp cheddar cheese
4 cups whole milk
8 large eggs
1/2 t hot sauce
1 cup unbleached flour
1 T baking power

Optional -Two deep dish frozen pie crusts (may also se refrigerated, roll-out crusts)

Directions: Combine meet, peppers, mushrooms, onion, and cheese in a large bowl. In another large bowl, mix the milk, eggs, hot sauce, flour and baking powder on low speed until well blended. Pour into the meat mixture. Divide the liquid quiche into two gallon-size freezer bags. Seal tightly squeezing out as much air as possible. Freeze.

To prepare, thaw overnight in the fridge.  Shake the bag to incorporate ingredients. For a crustless version, pour into a pie pan that has been coated with cooking spray. (You may also pour it into a ready-made crust such as a deep dish frozen one or a refrigerated, roll out variety.) Bake at 350 degrees for 40-45 minutes, until a knife inserted in the center comes out clean. Cool 10 minutes and serve. Each quiche serves 8

Little Caesars Copy Cat Crazy bread

 

Breadsticks

• 2 1/4 tsp dry active yeast
• 1 1/4 cup very warm water divided
• 3/4 tbsp granulated sugar divided
• 1 tbsp oil
• 1 tsp salt
• 3 cups all-purpose flour

Butter Topping

• 4 tbsp butter melted
• 1/2 tsp garlic powder
• 4 tbsp grated parmesan cheese (powdered)

Instructions

• Combine  the yeast, 1/4 C of warm water, and 1/2 tsp of the sugar to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
• While the yeast is proofing, add the remaining breadstick ingredients (remaining water, remaining sugar, oil, salt and flour) to the bowl of a stand mixer.
•  Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
• Spray the liner of your Instant Pot with non stick spray, and transfer the dough from the stand mixer bowl to the Instant Pot liner. Use the yogurt setting on NORMAL. Cover with a glass lid and let proof for 20 minutes.
• If rising on the counter, rise covered until double. About 1 hour.
• Turn on the oven to 400°. 
• Carefully pour the risen dough onto a parchment paper lined cookie sheet. Gently with your fingers, press and move the dough into a long rectangle shape.
• Use a pizza cutter and cut the dough into bread sticks.
• Allow the breadsticks to rest for about 10 minutes while the oven is finishing up preheating.
• Bake at 400° for 15 minutes, or until they are just starting to turn brown.
• While the breadsticks are baking, combine the melted butter and the garlic.
• As soon as the breadsticks are removed from the oven, brush the garlic butter on liberally. 
• Finally, sprinkle with as much parmesan cheese as your heart desires! Enjoy!

https://cookingwithkarli.com/copy-cat-little-caesars-crazy-bread/?fbclid=IwAR1FrzKNv5eOpUYmu1MnxalAPy9cdiaAWjjXUZFPq49xSHJLn3l-WB3HrVE

Carrot cake cookies

 FOR COOKIES

3/4 c. 

(1 1/2 sticks) butter, softened

1 c. 

packed brown sugar

1/2 c. 

granulated sugar

2 

large eggs

1 tsp. 

pure vanilla extraact

1 1/2 c. 

all-purpose flour

1 tsp. 

baking soda

1 tsp. 

ground cinnamon

1/4 tsp. 

ground nutmeg

1/2 tsp. 

kosher salt

1 c. 

packed shredded carrots (from 2 medium carrots)

3/4 c. 

unsweetened shredded coconut

1/2 c. 

raisins

2 c. 

old-fashioned oats

CREAM CHEESE GLAZE

1 c. 

powdered sugar

1 oz. 

cream cheese, at room temperature

4 tsp. 

milk

1/4 tsp. 

pure vanilla extract

1. Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.
2. Stir in carrots, coconut, raisins, and oats and mix until just combined.
3. Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.
4. Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a50448/carrot-cake-cookies-recipe/