Vanilla Steamer

After sledding this morning, I was really in the mood for one of these.  This is totally a work in progress, girls.  PLEASE feel free to experiement and improve on this and tell me (in the comments) what you found.

Vanilla Steamer

1 c 2% milk

1 T French vanilla syrup (the kind you use to flavor coffee, see pic below)

Warm over medium heat, whisking until frothy (just a few minutes).  Top with a dollop of whipped cream and enjoy!!

German Chocolate Frosting

German chocolate cake is Josh's favorite and I found this recipe for frosting that is so. delicious.  Seriously, I did could eat it with a spoon.  Although, I need to start finding recipes that don't call for a whole stick of butter...

1 cup evaporated milk


1 cup white sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup butter

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

Directions

1.In a large saucepan combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Tomato-Basil Parmesan Soup

This soup is FANTASTIC. It comes out of the most recent BYU Alumni magazine and received 5 stars.

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 t. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 t. salt
1/4 t. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

(Note to Melynie:  1 1/2 times this recipe to fill crockpot)

Banana Bread

1/2 c shortening, butter, or margarine
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1/4 t baking powder
1/4 t salt
3/4 t baking soda
1/2 t nutmeg
1/4 c sour milk*
2 c flour
2 mashed ripe bananas.

Cream shortening and sugar.  Add eggs and mix well. Add vanilla, baking POWDER, salt, and mix well.  Put the soda in the sour milk (it will bubble up).  Mix in the sour milk mixture and the flour alternately.  Add mashed bananas last and mix well.  Make in greased bread pan at 350 degrees for 60 min or until it tests done.

*To make sour milk, and 1 t white vinegar to milk, stir and let sit a few minutes.

Makes 1 loaf

***I just experimented with the last batch (pictured above).  I put a mixture of chopped walnuts, coconut and raw sugar as a topping before baking.  It came out so delish!!

Probably the best Chocolate Chip Cookies I've ever had

This recipe is from my friend, Joleen.  These cookies were to. die. for.  Again, I'm lucky to have friends who share their incredible recipes.  Since we moved to the Northwest I've been searching for a good choco chip cookie recipe (my old one didn't work in Seattle).  And, like the pumpkin muffins below, these will also change your life.  It's a lot of delicious life changing going on.  Love you!!


this is for 6 dozen cookies... a stand mixer works best


2 cups butter, softened

1 1/2 cups white sugar

1 1/2 cups brown sugar

cream together until light and fluffy. This is very important. until it is white!

add

3 eggs

2 Tablespoons real vanilla

mix well

add

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

6 cups of flour

do not overmix

stir in

2 cups semi sweet chocolate chips

2 cups milk chocolate chips

2 cups white chocolate chips

use a cookie scoop and scoop onto cookie sheets

bake in preheated 350 oven for 13 minutes

enjoy!

Cream Cheese Filled Pumpkin Muffins

Okay, ladies.  This recipe is AMAZING.  I would have paid a lot of money for it.  Luckily, my brilliant friend Mandy is willing to share (she made these for my birthday). :)  I didn't write the note at the bottom, but it's true: these will change your life. :)  Enjoy!!  I would have posted a picture, but I ate them too fast.  True story.  Love ya!

Muffins:

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. coriander
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling:

6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping:
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into muffin cups, filling 1/3 of the cup. Spoon about 1 Tbsp. of filling on top. Fill with remaining batter, to top of muffin cup. Spread to edges. Sprinkle generously with topping. Bake at 350° for 20-25 minutes, or until a toothpick comes out clean.

Note: These will change your life.