Root Beer Pudding Cookies

Root Beer Pudding Cookies

By Chef in Training November 11, 2012

• Yield: 3 dozen cookies

These taste like a root beer float in cookie form! They are so soft and delicious!

ingredients

• 3/4 cup butter softened
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 1 small box instant vanilla pudding mix dry, do not prepare
• 2 eggs
• 1 tsp. Root Beer concentrate
• 2 1/4 cup flour
• 1 tsp. baking soda
• 1-2 cups white chocolate chips

instructions

1. Cream butter and sugars together.
2. Beat in instant vanilla pudding mix well.
3. Add eggs and root beer concentrate and beat until well incorporated.
4. Add flour and baking soda and beat until well incorporated.
5. Stir in white chocolate chips.
6. Roll into 1" balls and place on greased cookie sheet.
7. Bake at 350 degrees F for 8-10 minutes.

Pumpkin Chocolate Chip Pudding Cookies

Pumpkin Chocolate Chip Pudding Cookies
Chef in Training

3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 small pkg. pumpkin spice instant pudding mix
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cup flour
1-2 cups semi-sweet chocolate chips

Preheat oven to 350. Cream butter, brown sugar and sugar together in a large bowl. Add in dry pumpkin spice instant pudding mix and beat until well combined. Add eggs and vanilla and mix well. Add flour and baking soda and beat until well combined. Stir in chocolate chips until evenly distributed. Roll dough into 1" balls. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

Homemade Popsicles

"They really do taste like fudgesicles! I didn't follow an exact recipe (sorry!), but it's easy to adjust the ingredients to taste. It was something like 2 bananas, 2 avocados, couple tbs honey, couple tbs cocoa, 1/2c coconut milk, handful of spinach. Blend in a blender until smooth. It should be pourable, but still thick.

Lip Balm

Ingredients:
1 teaspoon paraffin wax
4 teaspoons coconut oil
4 teaspoons petroleum jelly
4 white or pink (or whatever color you like) candy melts
1/2 teaspoon oil-based candy flavoring

Directions:
Grate the wax into a ziploc freezer bag. Add the coconut oil, petroleum jelly, candy melts and the flavoring. Place the bag in a bowl of very hot water and allow the ingredients to melt together. Massage the bag a bit to mix the ingredients together. Snip a corner from the bag and squeeze the ingredients into small containers (we used sterilized bead holders purchased from JoAnn). Pop your lip gloss containers into the fridge to cool completely.

Dinner Rolls

Recipe: Dinner Rolls

Prep Time: 4 Hours  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 24

Print Recipe3"x5" Cards4"x6" CardsFull Page

Ingredients

• 4 cups Milk
• 1 cup Sugar
• 1 cup Vegetable Oil
• 9 cups Flour
• 2 packages (4 1/2 Tsp.) Active Dry Yeast
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 2 Tablespoons Salt

Preparation Instructions

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).

Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.

When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

Spaghetti Squash Sausage

Roasted Spaghetti Squash with Sausage Recipe
YIELD: SERVES 3-4.TOTAL TIME: 1 HOUR
There are lots of recipes quickly microwaving spaghetti squash to cook it, but I just like the taste and texture of roasting the squash better. It brings out the aromas and fills the kitchen. If pressed for time to make dinner, since the squash is warmed in the pan with the sausage at the end, one could always roast the spaghetti squash ahead of time and then quickly heat it with the sausage at dinner time. Try not to over cook the squash until it becomes overly soft.  It should still have a bit of a bite to the texture.

ingredients:
1 Spaghetti Squash (@3lbs or 1365g)
2 T (30ml) Olive Oil (divided in two parts)
5 or 6 medium Shallots, thickly sliced
3 cloves Garlic, crushed or finely minced
3/4 lb (340g) uncooked Sausage (any kind you prefer)
1 c (60g) coarsely grated Parmigiana Reggiano
1 T finely chopped Oregano, or other complimentary herb to the sausage
Sea Salt and fresh Cracked Pepper to taste
directions:
Preheat Oven to 375°F. Oil a sheet pan with first 1 T of olive oil.
Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the "spaghetti" from the shells and set aside.
Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
Remove from heat. Toss in Parmigiana Reggiano and oregano.  Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of "saltiness" to it already.) Serve immediately.

9 Grain Fruit and Nut Cereal..Crockpot

5 Cups Water

2 Cups 9 grain cereal (7 Grain or Cracked Wheat)

1 Apple peeled and chopped

1 Cup applesauce + 1/4 water 

1/4 dried cranberries or craisins

1/4 cup rainsins

1/4 C maple syrup

1 tsp cinnamon

1/2 tsp salt

chopped walnuts for garnish afterwards

Chocolate Oats

Chocolate Steel Cut Oats

Serves 8

• 2 C steel cut oats(not rolled oats!)
• 7 C milk(dairy or non dairy work here – even water is fine, but we like it a little creamier)
• 3 bananas, well mashed
• 1/2 C unsweetened cocoa
• 1 generous pinch of salt
• 1/4 C honey (or any other sweetener, liquid or even granulated sugar) plus more to taste

Place all ingredients in your crockpot.  Whisk together to combine the cocoa with the milk.  Set the crockpot to cook on low for 5-6 hours.  Once done, stir and serve while hot with a little extra milk and honey(or other sweetener) if desired.  Fresh fruit, especially strawberries are recommended and a drizzle of  natural peanut butter is recommended as well.

Notes:   This can easily be cooked on the stove top as well, just combine all the ingredients and cook over medium low heat for 20-30 minutes until the oats have reached the desired consistency.

Leftovers should be stored in a sealed container in the fridge and reheat well for quick breakfasts.

The bananas are noticeable in the end product.  They can be omitted, but the milk should be increased to 8 cups and the sweetener will need to be increased to at least 1/2 cup.

This recipe can easily be halved for smaller crockpots.

Slow Cooker Apple Cinnamon

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

By Monica              Servings: 7 (3/4-cup) servings

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Weight Watchers PointsPlus: 4 pts per 3/4 cup serving

Crockpot Breakfasts

Oatmeal

Ingredients

• 2 C. milk
• 1/4 C. brown sugar
• 1 Tbs. butter, melted
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 C. quick cooking oats
• 1 C. finely chopped apple
• 1/2 C. raisins and/or dates
• 1/2 C. chopped walnuts or almonds

Directions

Grease the inside of crockpot. Put ingredients inside crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 C. (6-8 servings) 

+

+

Breakfast in Crockpot!

Ingredients

• 4 1/2 C. cubed French or Italian bread
• 3 large cooking apples (such as Granny Smith), peeled, cored and chopped
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 C. firmly packed light brown sugar
• 1/4 tsp. salt
• 2 C. milk or soy milk
• 1/4 C. maple syrup
• 12 oz. cooked sausage, crumbled

Directions

Lightly oil the inside of a 4-quart slow cooker. Press half of the bread cubes into the bottom of the cooker. In a large mixing bowl, combine the apples, cinnamon, allspice, brown sugar and salt. Add the milk and maple syrup and mix well. Pour half of the apple mixture over the bread in the slow cooker. Gently press down on the apples to ensure the liquid is absorbed by the bread.

Spread half of the soy sausage over the apples, followed by the remaining bread. Top the bread with the remaining sausage, followed by the remaining apple mixture. Press on the apple to ensure the liquid is absorbed. Cover and cook on low for 6 hours.

Yield: 4-6 servings. 

Apple Cinnamon Oatmeal

Ingredients

• 2 C. milk
• 1/4 C. brown sugar
• 1 Tbs. melted butter
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 C. rolled oats
• 1 C. chopped apple
• 1/2 C. raisins
• 1/2 C. chopped walnuts

Directions

Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at "low" speed. The cereal will be ready for morning. Serve with milk.

Crockpost Breakfast Casserole

Ingredients

• 1 32 oz. bag frozen hash brown potatoes
• 1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
• 1 medium diced onion
• 1 green bell pepper diced
• 1 1/2 C. shredded cheddar or Monterey Jack cheese
• 1 dozen eggs
• 1 C. milk
• 1 tsp. salt
• 1 tsp. pepper (more or less to taste)

Directions

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.Click here for more casserole recipes!

Crockpot Breakfasts!

Crockpot Breakfast Casserole

Print

Type: breakfast

Cooke Time: 12 hours

Total Time: 12 hours

Serves: 8-10

Ingredients

• 1 dozen eggs
• 1 cup milk
• 1 package (32 oz.) of frozen hash brown potatoes
• 1 lb of bacon – cooked, drained and cut into pieces
• 1 lb of sausage, browned and drained
• 1/2 cup diced green onions
• 1 diced green bell pepper
• 2 1/2 cup Shredded cheddar cheese
• 1/4 teaspoon dry mustard
• salt & pepper to taste

Directions

1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.
3. Beat the eggs, milk and mustard, salt & pepper together.
4. Pour over the whole mixture.
5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

• 
  
• 
  
• BREAKFAST CASSEROLE
• 2 eggs
• 1 (32 ounce) bag frozen hash brown potatoes
• 1 lb bacon , cut into small pieces -cooked and drained
• ½ cup onion , diced
• ¾ lb shredded cheddar cheese
• 1 cup milk
• ½ teaspoon dry mustard
• salt and pepper

Directions:

1. 1
   Layer the ingredients in your crock pot in this order-.
2. 2
   1/2 of the potatoes- on the bottom.
3. 3
   1/2 of the bacon.
4. 4
   1/2 of the onions.
5. 5
   1/2 of the cheese.
6. 6
   potatoes.
7. 7
   bacon.
8. 8
   onions.
9. 9
   cheese.
10. 10
    Beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for ten to twelve hours.

Read more: http://www.food.com/recipe/crock-pot-breakfast-133826#ixzz1ptsqQKyU