I Couldn't Make This Stuff Up!

Kahlua

I've had a few requests for my homemade Kahlua recipe. My mom has made this every Christmas for as long as I can remember. Once you make homemade Kaluha you'll never buy it again. The most important thing is to make sure you cool your simple syrup mixture overnight so that it's at room temerature before you add your liquor. Otherwise it will evaporate and defeat the purpose.

Homemade Kahlua

• 4 cups water
• 3 cups sugar
• 1/4 cup Folgers instant coffee crystals

Bring this above mixture to a boil. Reduce heat and simmer for 1 hour. Let cool.

Add 1/5 of vodka (this is one whole bottle, note we buy the huge jug of the cheepest stuff because it really doesn't matter much and just measure it out) and 3 tsp vanilla. Enjoy!

Baby it's cold outside Hot Chocolate

This might be the world's best hot chocolate. Not overly rich but so so creamy and drinkable. It's delicious after playing in the snow and freezing your buns off. This would be a perfect addition to Christmas morning festivities. Enjoy!

Truly Amazing Creamy Hot Chocolate

7 min | 2 min prep

SERVES 8 (or our family of 5) 

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 2 teaspoons vanilla extract
• 3 1/2 cups hot water
• 3 cups hot milk 

1. In a large pot, combine all the ingredients except for the hot water.
2. Place over a medium flame, then slowly stir in the hot water.
3. Heat through, stirring occasionally.
4. I like to top my cup of cocoa with a dash of cinnamon.
5. We sprayed whipped cream on top of ours and added a little kahlua or whiskey is good to for grown up versions.

Pam's Famous French Bread

As I was going through cookbooks today I found the "More with Less Cookbook" that Pam gave me when Tim and I got married. It has the following written in her handwriting in the front of it, "To My darling, sweet precious Jamie! Enjoy this cookbook! Love always, Pam"

In it is Pam's french bread recipe she makes and though I have made it from time to time it never turns out quite as good as when Pam makes it.

Pam's Famous French Bread

• Dissolve the following
• 2 Tbsp. dry yeast in 1/2 cup warm water and add 1/2 tsp. Sugar
• Combine the following in a seperate bowl
• 2 Tbsp Butter
• 2 Tbsp Sugar
• 2 tsp. salt
• 2 cups boiling water
• Cool the mixture to lukewarm, don't try to add the yeast before the above mixture is cool or it will kill your yeast mixture.
• Mix the mixture together and add 7 1/2- 8 cups of flour

Knead 10 minutes or mix it in your mixer but don't over mix. It should be elastic and smooth. Place in a greased bowl covered with a damp cloth and turn once. .Let it double. Punch it down and let it rest 15 minutes. .Divide dough in half. On floured surface, roll each half to a rectangle so it looks like a loaf of french bread. Place loaf on greased cookie sheets and make 4-5 slashes in the top. Let rise to double  then brush on either 1 egg beaten with 2 Tbsp of milk or as Pam does just melted butter. Bake at 400 degrees for 20 minutes.

Corn Tomalitos

I made this Sunday for Madeline's party. It was a hit to say the least. I tripled the recipe and all that was left was a small container after everyone was done eating. I think Tomalito is spanish for really yummy corn stuff. The cooking times and the way to cook it is still a bit of a mystery to me because the recipe called for steamin this on top of the stove but that doesn't work so we did it in the oven but it's still a little tricky so I would recommend giving yourself a little extra time the first time you make this. Just so you can figure out how your oven will cook this and how it will come out. It's worth the effort though because it's really really good. 

Chevy's Sweet Corn Tomalitos

5	tablespoons margarine, softened
1/4	cup masa harina flour
1/3	cup sugar
2	cups corn kernels (fresh or frozen, thawed)
1/2	cup cornmeal
1/2	cup water
1	teaspoon baking powder
1/2	teaspoon salt
2	tablespoons milk
1	teaspoon milk

1. In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
2. Blend 1/2 the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt and milk.
5. Bring a medium saucepan of water to a boil. Pour water in a 13x9 pan and pour Tomalitos mixture into an 8x8 pan and set that into the 13x9 pan. So you are essentially using a water bath to steam this mixture. The original recipe said to cover it with tin foil and maybe do that to start and then remove the foil to finish.
6. Place them into a 350 degree oven for 45 minutes and check it.
7. Note we ended up pulling it out of the water bath and just throwing it back into a 450 degree oven for a little while longer to get this to finish cooking because the water bath didn't work so well. Some of this is personal preference as far as how soupy or not soupy you want this to be when it's done.

Loaded Mashed Potatoes

I made these in the crockpot last week. They turned out pretty yummy. I used red potatoes and didn't peel them. They were good like that.

Make Ahead Mashed Potatoes

2¾ hours | 45 min prep | SERVES 8 -10

8	medium potatoes
1	cup sour cream
8	ounces chive & onion cream cheese
4	tablespoons butter
1/4	cup chives
1 1/2	teaspoons salt
1/2	teaspoon pepper
2	garlic cloves, minced
1 1/2	teaspoons onion powder
1	pinch marjoram (optional)
1/2-1	cup thinly sliced green onions
	bacon bits or 2 slices cooked crumpled bacon
	milk
	paprika

1. Boil potatoes until tender.
2. Beat softened cream cheese and sour cream in mixing bowl.
3. Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
4. Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
5. Add garlic, green onions, and marjoram and beat until well-mixed.
6. Pour into either casserole dish or crockpot.
7. Dot with additional butter and sprinkle with paprika.
8. Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
9. Sprinkle with Bacon Bits or crumpled bacon just before serving.
10. NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

Cinnabon Cinnamon Rolls

I found this recipe on Recipe Zaar a couple of weeks ago. Last weekend I failed at it but I was determined to not let it beat me so I tried again this morning. For some reason I struggle with getting dough to rise up here. I have to put it in a warm oven with a wet dishcloth over the top to have it double. So that being said these were delicious! I would definately make them again and wanted to share the recipe. It's a knock off recipe from Cinnabon. I used the yummy cinnamon from Costco and it was delish!

Cinnabon Cinnamon Rolls Recipe #76864

These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning.

by ~Elissa~

1¼ hours | 1 hour prep | SERVES 12

1 (1/4	ounce) package dry yeast
1	cup warm milk
1/2	cup granulated sugar
1/3	cup butter
1	teaspoon salt
2	eggs
4	cups flour
FILLING
1	cup packed brown sugar
2 1/2	tablespoons cinnamon
1/3	cup butter, softened
ICING
8	tablespoons butter
1 1/2	cups powdered sugar
1/4	cup cream cheese
1/2	teaspoon vanilla
1/8	teaspoon salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour (again it took me a lot longer for these to rise) or until the dough has doubled in size.
5. Roll the dought out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees. 375 if you're using a dark pan.
8. To make filling, combine the brown sugar and cinnamon in a bowl. Note I added 2 Tbsp of flour so the filling doesn't run out of the dough during baking.
9. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. I wouldn't use a 13x9 because the middle ones won't get done. We used a deep dish pie plate or an 8x8 and it would fit 4 to 5 rolls in the pan. They rise a bit during the baking.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Sticky Buns and Danish Puff

These are a couple of our favorite recipes we make again and again. The sticky rolls are great to make the night before and then in the morning just turn the oven on.They are so yummy! A favorite but be sure to use butter, it makes all the difference! Note we make a double batch because the Rhodes Rolls you buy have enough for a double batch.

Sticky Buns

1 hour | 30 min prep | 1 nine x thirteen pan

18	Rhodes frozen rolls, frozen
1	teaspoon cinnamon
1/2	cup chopped pecans
3/4	cup butter
1	package cook n serve butterscotch pudding, dry
3/4	cup brown sugar

1. The night before, grease 10X13 pan and place frozen rolls in bottom combine dry ingredients and sprinkle over top.
2. Melt butter and drizzle over dry ingredients and sprinkle over top.
3. Place pan in oven and cover with a damp cloth and let thaw and rise overnight.
4. In the morning uncover and bake at 350 for 30-35 minutes or until golden brown.
5. Turn out onto serving dish and serve warm.

And this is a recipe my Grandma Anderson used to make all the time. It's yummy also!

Kringla (Danish Puff Pastry) 

1½ hours | 30 min prep | 2 kringlas

Crust
1/2	cup butter
1	cup flour
2	tablespoons water
Topping
1/2	cup butter
1	cup water
1	cup flour
3	eggs
1	teaspoon almond extract
Icing
1	cup powdered sugar
1	tablespoon milk
1/2	teaspoon vanilla or almond extract

1. Heat oven to 350 degrees.
2. To make the crust, cut the butter into the flour.
3. Sprinkle with water and form into a dough.
4. Shape into two 3" by 12" strips on an ungreased baking sheet.
5. To make the topping, heat the butter and water to a full rolling boil in a saucepan.
6. Remove from the heat and stir in flour and almond extract.
7. Return to low heat and stir vigorously until it forms a ball (about 1 minute).
8. Remove from heat and beat in eggs.
9. Divide the topping in half and spread over crusts.
10. Bake for 1 hour until brown and crispy.
11. While the kringla is baking, make the icing.
12. Sift the powdered sugar.
13. Stir in milk and vanilla until smooth.
14. After the pastries have cooled, top with the icing and let it set.
15. When the icing has set, cut into strips.

Stuffed Blueberry French Toast

Here's a yummy really good brunch recipe that we'll be making for Easter. I made it Christmas Eve morning last year and it was hit. Not overly sweet but great because you make it the night before.

Blueberry Cream Cheese Stuffed Baked French Toast

55 min | 10 min prep | SERVES 6 -8

1	loaf white bread, no crusts
1/2	loaf French bread
6	cups fresh blueberries or frozen blueberries, rinsed
8	ounces cream cheese
1/2	cup sour cream
1/2	cup sugar
1	teaspoon vanilla
7	eggs
1 1/2	cups milk
1 1/2	cups half-and-half
1/2	teaspoon cinnamon
1/2	teaspoon ground nutmeg
1/2	cup powdered sugar

1. Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
2. Sprinkle blueberries evenly over bread.
3. Microwave cream cheese in bowl for 2 minutes.
4. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
5. Spread over blueberries.
6. Cut French bread into 10-1 inch thick slices, place over cream cheese.
7. Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
8. Cover and refrigerate overnight.
9. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
10. Let set before slicing.
11. Sift powdered sugar over before serving.

Angel Chicken

I've got this in the crockpot for tonight. Yummy!

Angel Chicken

• 6 Boneless Skinless Chicken Breasts (they can be frozen solid!)
• 1/4 cup butter
• 1 0.7 ounce Italian Salad Dressing Mix
• 1 10 3/4 oz can condensed golden mushroom soup
• 1/2 cup white wine (you can use water if you prefer)
• 1/2 of an 8 oz tub cream cheese with chives and onion
• Hot cooked angel hair pasta or whichever pasta you prefer
• Snipped fresh chives (optional, my kids freak if they see something that looks healthy or like an onion)

Place chicken in crockpot. In medium saucepan melt butter on top of stove. Stir in dry italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. You really do need to cook these ingredients don't just dump them in the crockpot because the cream cheese won't mix in with the rest of the ingredients unless you cook it on top of the stove.

Pour over chicken and cook in crockpot on low heat for 4 to 5 hours. I use frozen chicken breasts so sometimes it needs a bit longer.

Serve Chicken over noodles. I cook my noodles and dump them in with the chicken in the crockpot. It's whatever you like. Sprinkle with chives if desired.

Note: I double the sauce recipe because we like ours a little more saucey and then the noodles soak up the sauce when I put them in a little al dente.

Enjoy! This is one of my kids favorites and it's nice if you just want to fix it and forget it for a yummy dinner.

And for your sweet tooth

I made these this morning also. Yummy recipe and relatively easy.

Coconut Cream Cheese Squares

• 1 pkg yellow cake mix
• 1/2 cup butter softened
• 1 egg
• 1 Tbsp water

Mix the above together and put in a greased 13x9 pan. On top of the mixture press 1 cup of coconut on top. Then mix the following together

• 2 cups powdered sugar
• 1 pkg cream cheese softened
• 3 eggs, slightly beaten
• 1 tsp. vanilla

Beat the mixture together and then pour over the top of the cake mixture and coconut. Do not mix together. Bake at 350 degrees for 40 to 45 minutes. Cool before cutting. Enjoy!