Amish Friendship Bread

 


Amish Friendship BreadFirst you will need to make the starter for the bread.
This will take 10 days.

Ingredients:
2 ¼ tsp. (1 package) active dry yeast
¼ C water
1 C flour
1 C sugar
1 C warm milk
Do Not Use Metal Bowl Or Metal Utensils
Day 1Combine yeast and water, and let sit for 10 minutes.
In a 2 quart plastic, glass, or ceramic container, or in a gallon
Size zip lock bag, combine sugar and flour. Mix well. Add to
This the milk and yeast mixture. If using a bowl, mix ingredients well
And cover loosely. If using zip lock bag, seal tightly and squish bag
Until well mixed. Leave on a counter; do not refrigerate mixture
During fermentation process.Days 2-4Stir starter with wooden spoon, or squish bag daily.
If using a bag, open to let air out and reseal.

Day 5

Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
Mix well.

Days 6-9

Stir starter with wooden spoon or squish bag daily.

Day 10
Stir in 1&1/2 cup flour, 1&1/2 cup sugar, and 1&1/2 cup milk. Mix well.
Remove 2 cups starter mixture to make your bread ( recipe follows),
And keep one for yourself to start process again.
Divide the remainder starter mixture into 1 cup portions to give
To friends along with a copy of this recipe, or store in the refrigerator and begin the 10 day process over again skipping day 1, starting at day 2.
You can freeze the starter in 1-cup measures for later use.
Frozen starter takes 3 hours at room temperature to thaw before using.
If the starter isn’t passed on the 10th day be sure to date the bag so the friend
Can determine where they are in the process.

Amish Friendship Bread

1 cup starter
1 cup oil
3 beaten eggs
½ cup milk
1/2 tsp. vanilla extract
2 cup flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
1 large package vanilla instant pudding mix
nuts, optional
raisins, optional
dates, optional
cinnamon sugar

In a large non metallic bowl combine starter, oil, eggs, milk and vanilla.

In a separate bowl combine flour, sugar, baking powder, baking soda, salt
cinnamon , and vanilla pudding mix. Add to starter mixture, and mix well.
At this point add your nuts, raisins, or dates. About 1 cup total.

Grease 2 loaf pans and sprinkle bottoms liberally with the cinnamon sugar.
Pour the batter into loaf pans, and sprinkle with more cinnamon sugar.
Bake 325* for 1 to 1 ½ hrs or until toothpick inserted in the middle comes out clean. Cool 10 minutes before removing from pan.
Options:

Chocolate Bread- Omit the Cinnamon & Vanilla Pudding
Add 2 tsp Cocoa
1 Cup Chocolate Chips
1 Large Box Instant Chocolate Pudding

Lemon Poppy Seed Bread- Omit Cinnamon & Vanilla Pudding Mix
Add 1 Large Box Instant Lemon Pudding
1 Tbsp Poppy Seeds

To make 2 different loaves, omit cinnamon & large box of pudding, divide dough in half. Use a small box of instant pudding mix of choice per loaf.
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Pan Seared Sea Scallops

 

Pan Seared Sea Scallops

large dry scallops
salt
pepper
2 tbsp olive oil
1 1/2 tbsp butter
1/2 cup white wine (or broth)

Pat the scallops dry with towel or paper towels.
Sprinkle salt and pepper over the scallops (both sides).
Heat olive oil in a frying pan (don’t use non-stick) over high heat.
When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned.

Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine or broth and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency.
Immediately remove from heat and serve with scallops.

Breakfast Bake

 

Laura Slater shared Easy Recipes, Healthy Eating Ideas‘s photo.
Breakfast Bake Ingredients 5 eggs ¼ cup milk 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ** DO NOT PRE-BAKE 4 scallions (green onions, spring onions, whatever you prefer to call them) 1 cup shredded extra sharp cheddar cheese If you’re into the meats – cooked center cut bacon or cooked sausage Directions 11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer) 1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. 2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).

Like · · · 8 hours ago ·

Vampire Cookies

 

VAMPIRE COOKIES

Ingredients…
1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds

Instructions
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

VAMPIRE COOKIES

Ingredients...
1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds

Instructions
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.
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  *.¸.*     Making a difference -- one pound at a time!

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Chocolate Eclair Cake

 

Heather Pettit‘s photo.
Yum-O! Never lose this recipe - Just click "SHARE" to save this to the "photos" section of your page! 

Chocolate Eclair Cake!!!
 1 cup water
 1/2 cup butter
 1 cup flour
 4 large eggs
 1 (8 ounce) package cream cheese, softened
 1 large box (5.1 ounces) vanilla instant pudding
 3 cups milk
 1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
 chocolate syrup or homemade chocolate sauce

Instructions:
 Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
 Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
 Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
 Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Yum-O! Never lose this recipe – Just click “SHARE” to save this to the “photos” section of your page! Chocolate Eclair Cake!!! 1 cup water 1/2 cup butter 1 cup flour 4 large eggs 1 (8 ounce) package cream cheese, softened 1 large box (5.1 ounces) vanilla instant pudding 3 cups milk 1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream chocolate syrup or homemade chocolate sauce Instructions: Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan. Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down). Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream. — with Amber Lynn C and 33 others.

Grapoccoli Salad

 

  • Grapoccoli Salad
    MMmmmm, my favorite kind of salad!!!
    Bring to your next outing and watch it disappear!!!2 cups chopped broccoli bits
    1 cup cauliflower bits
    2 cups chopped red grapes
    1/2 package bacon, fried and broken into pieces
    3/4 cup mayonnaise or greek yogurt
    2 1/2 Tbsp sugar or stevia
    1/4 tsp salt
    Mix everything in a bowl, chill for an hour before serving.
    ENJOY!!!!!!

Grapoccoli Salad<br />
MMmmmm, my favorite kind of salad!!!<br />
Bring to your next outing and watch it disappear!!!</p>
<p>2 cups chopped broccoli bits<br />
1 cup cauliflower bits<br />
2 cups chopped red grapes<br />
1/2 package bacon, fried and broken into pieces<br />
3/4 cup mayonnaise or greek yogurt<br />
2 1/2 Tbsp sugar or stevia<br />
1/4 tsp salt</p>
<p>Mix everything in a bowl, chill for an hour before serving.<br />
ENJOY!!!!!!<br />
_________________________________________</p>
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MINION CUPCAKES

 

MINION CUPCAKES
This is from the “Despicable Me” movie. If you’ve seen the movie, you’ll recognize these guys.

What You Will Need for Despicable Me Minion Cupcakes:

Twinkies, halved. If you are making a dozen you’ll need six Twinkies.

Smarties for eyes. The only problem here is that you have to buy a lot of Smarties to get enough white ones. The ratio of white to colored is pretty bad. If you want to skip that problem, you can buy Altoids, they are the same size, though it’s maybe a little weird to have mints on a cupcake.

Black icing tube for details
Chocolate sprinkles. Longer ones make better hair, so look for those.
Blue (or whatever color you want) frosting or icing. Color with food coloring.

Directions:
Bake and frost your cupcakes as usual. Cut Twinkies in half and lay on the flat side on a plate. It will be easier to decorate this way. Squeeze two circles of icing/frosting on the Twinkies in the place where you will put the Smarties glasses. Press the Smarties into the icing/frosting and some of it will smoosh out and make it look like the glasses are rimmed. Make two dots for the eyes in the glasses. Draw lines for the sides of the glasses. Draw a mouth and stick chocolate sprinkles into the top of the Twinkies for hair. Gently press the Twinkie into the frosted cupcake. And done!

Note- If you are not sure what Smarties are, they are the little round candies given out on Halloween. If you google them, you will recognize them.

Salsa For Canning

 

Salsa for Canning

Ingredients:
30 -40 Tomatoes
2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions)
5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
3 -4 chili peppers
2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
1 cup lemon juice
2 teaspoons garlic powder
3 tablespoons salt
4 teaspoons pepper
4 teaspoons paprika
5 tablespoons chopped cilantro, to taste
2 13 oz cans tomato paste

Directions:
1. Wash all jars, lids etc in the dishwasher.
2. Always wear gloves while preparing salsa!
3. Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
4. Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor – I keep them kind of chunky also).
5. Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
6. Taste to see if it is as hot as you would like it – if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
7. Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
8. Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
9. Cool jars.
10. Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.

Salsa for Canning

Ingredients:
30 -40 Tomatoes
2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions)
5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
3 -4 chili peppers
2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
1 cup lemon juice
2 teaspoons garlic powder
3 tablespoons salt
4 teaspoons pepper
4 teaspoons paprika
5 tablespoons chopped cilantro, to taste
2 13 oz cans tomato paste

Directions:
1. Wash all jars, lids etc in the dishwasher.
2. Always wear gloves while preparing salsa!
3. Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
4. Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
5. Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
6. Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
7. Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
8. Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
9. Cool jars.
10. Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.
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Impossible Pumpkin Pie Cupcakes

 

Impossible Pumpkin Pie Cupcakes – for a special treat!

Ingredients
1 15 oz can pumpkin puree
1/2 cup sugar (or natural sugar substitute ie, monk fruit or stevia)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Impossible Pumpkin Pie Cupcakes - for a special treat!

Ingredients
1 15 oz can pumpkin puree
1/2 cup sugar (or natural sugar substitute ie, monk fruit or stevia)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
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Crescent Sausage Bites

 

Cynthia A. Hobbs‘s photo.
**Crescent Sausage Bites** Ingredients: 1 lb. sausage (pork or turkey) 1 (8 oz.) package cream cheese 2 packages crescent rolls Dash salt & ground black pepper Directions: In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.). Bon Appetit @[121670324682714:69:Cynthia & Friends Losing 1 lb. at a time!] http://onelbatatime.RichAndTrim.com