harvest salad

harvest salad
from Donna Banks

20 oz canned crushed pineapple, un-drained
2/3 cup sugar
1 package jello (flavor depends on the color desired)
8 oz cream cheese, softened
1 cup diced apples (type depends on the color desired)
1 cup nuts (any kind), chopped and toasted
1 cup celery, chopped
8 oz whipped topping, softened

1. In a saucepan, combine sugar and pineapple; bring to a boil.
2. Add jello to pineapple mixture; stir to dissolve.
3. Add cream cheese to jello mixture, stirring until combined.
4. Cool jello mixture.
5. Fold in remaining ingredients.
6. Refrigerate overnight.

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sweetheart cookies

sweetheart cookies
from Linda Russell

1 cup butter
1 cup sugar
6 oz cream cheese, softened
1 t vanilla
2 cups flour
1/4 t salt
1 cup quick oats
1/2 t baking soda
1 1/2 cups pecans, finely chopped

1. Cream first four ingredients.
2. Sift together flour, salt and baking soda.
3. Mix flour mixture into creamed mixture.
4. Stir in oats and nuts.
5. Refrigerate overnight.
6. Roll out cookies
7. Bake at 350 for 10-15 minutes or until light golden brown.
8. Frost with cream cheese frosting if desired.

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whole wheat gingerbread

whole wheat gingerbread
from Oma (Janet Mays)

1 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1 T orange zest
2 T orange juice
3 cups flour
1 cup whole wheat flour
2 t ground cinnamon
1 t ground ginger
1/2 t baking soda
1/2 t ground cloves

1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add molasses, orange peel, and juice.
4. Sift dry ingredients together.
5. Add dry ingredients to wet ingredients.
6. Refrigerate overnight.
7. Roll out cookies on floured surface.
8. Bake at 375 for 8-10 minutes.

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Pfeffernuse

Pfeffernuse
from Karen Shelton

1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup butter
2 eggs
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg

1 teaspoon ground cloves 

1 teaspoon ground ginger 

2 teaspoons anise extract 

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1 teaspoon ground black pepper 

1/2 teaspoon salt 

1 cup confectioners' sugar for dusting 

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
2. Remove from heat and allow to cool to room temperature.
3. Stir in the eggs.
4. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl.
5. Add the molasses mixture and stir until thoroughly combines.
6. Refrigerate at least 2 hours.    
7. Preheat oven to 325 degrees F (165 degrees C).
8. Roll the dough into acorn-sized balls.
9. Arrange on baking sheets, spacing at least 1 inch apart.
10. Bake in preheated oven 10 to 15 minutes.
11. Move to a rack to cool.
12. Dust cooled cookies with confectioners' sugar.

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tiramisu cake

Tiramisu Cake
adapted from smitten kitchen

For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

For the espresso extract:
 8 tablespoons instant coffee powder
 1 cup boiling water

For the espresso syrup:
1 1/2 cup water
1 cup sugar
3 tablespoons Kahlua

For the filling and frosting:
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) pure vanilla extract
1 tablespoon Kahlua
1 cup cold heavy cream
1/2 cup semi-sweet mini chocolate chips

Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting

Cake:

1. Center a rack in the oven and preheat the oven to 350
2. Butter two 9×2 inch round cake pans, dust the insides with flour, and tap out the excess.
3. Sift together the cake flour, baking powder, baking soda, and salt.
4. Beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes.
5. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition.
6. Beat in the vanilla; don’t be concerned if the mixture looks curdled.
7. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
8. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
9. Bake for 28 to 30 minutes, rotating the pans at the midway point.
10. Transfer the cakes to a rack and cool.

To make the extract:

1. Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup:

1. Stir the water and sugar together in a small saucepan and bring just to a boil.
2. Pour the syrup into a small heatproof bowl and stir in 5 oz of the espresso extract and the liqueur or brandy; set aside.
3. Once cakes have cooled, soak cakes with syrup, dividing it evenly.

To make the filling and frosting:

1. Whip the cream cheese until light and fluffy.
2. Add powdered sugar, vanilla, remaining espresso extract, liqueur and cream; whip until light and fluffy.
3. Put frosting into fridge to stiffen.

To assemble the cake:

1. If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them.
2. Smooth some of the frosting over the layer and gently press the chocolate chips into the filling.
3. Put the second cake layer upside down on top of the chocolate chips.
4. With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
5. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
6. Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
7. Just before serving, dust the top of the cake with cocoa.

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chess pie

Chess Pie (Sissy's)

1 pie crust
1 1/2 cup sugar
1 stick butter, room temperature
3 eggs
1 tablespoon cornmeal
1 tablespoon vinegar
1 teaspoon vanilla

1. Preheat oven to 325
2. Cream butter and sugar together.
3. Add eggs one by one until incorporated
4. Add vanilla, vinegar, and cornmeal
5. Pour into pie crust
6. Bake 35-40 minutes

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face moisturizer

face moisturizer
adapted from root and revel

3 tablespoons shea butter
3 tablespoons coconut oil
2 tablespoons rose hip oil
20 drops ylang ylang
20 drops frankincense

1. Heat shea butter and coconut oil until liquefied (do not over heat!)
2. Add rose hip oil and essential oils
3. Place in fridge overnight to solidify
4. Use as needed on face

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toner

toner
makes 5 oz from root and revel

1 1/2 tablespoons organic raw apple cider vinegar

4 tablespoons rose water

4 tablespoons witch hazel

20 drops of rose essential oils

1. In a small bowl, combine all ingredients and gently stir.
2. Using a funnel, pour the mixture into a glass jar, ideally one fitted with a spritzer.
3. Shake before each use. Spritz 4-5 sprays onto clean face

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foaming hand soap

foaming hand soap
makes 8 oz from mommypotamus

2/3 cup distilled water
1/3 cup liquid castile soap (I like Sals Suds for this)
24 drops essential oil (I like tea tree)

1. Add the essential oil to the castile soap and stir together.
2. Add the water.
3. Pour the liquid into a clean foaming hand soap container.
4. Use within one month.

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face serum

face serum

2 tablespoons jojoba oil
2 tablespoons rose hip oil
20 drops bergamot essential oil
20 drops lavender essential oil
20 drops frankincense essential oil
20 drops rose essential oil
20 drops ylang ylang essential oil

1. Mix together
2. Store in a cool, dark place
3. If high concentration of oils irritate skin, then decrease drop amounts

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miracle salve

miracle salve

3 tablespoons coconut oil
3 tablespoons beeswax
2 tablespoons rose hip oil
20 drops bergamot essential oil
20 drops lavender essential oil
20 drops frankincense essential oil
20 drops rose essential oil
20 drops ylang ylang essential oil

1.  Heat beeswax and coconut oil until melted
2. Add remaining ingredients
3. Allow to harden overnight
4. Use on burns, cuts, insect bites, active zits, etc. to aid in healing or itching and reduce healing time.

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face oil cleanser

face oil cleanser
makes 1 cup

3/4 cup castor oil
1/4 cup grape seed or olive oil
30 drops bergamot essential oil
30 drops lavender essential oil

1. Mix together
2. Store in a cool, dark place

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peanut butter pie

peanut butter pie
makes 2 pies (16 servings)

1-8 oz package cream cheese, room temperature
1 jar peanut butter
1 cup powdered sugar
16 oz heavy cream
2-9 inch graham cracker crusts
Whipped cream
Chocolate and/or peanut butter chips

1. Cream peanut butter, cream cheese and powdered sugar until smooth.
2. Whip heavy cream until light and fluffy.
3. Fold whipped cream into peanut butter mixture.
4. Refrigerate overnight.
5. Serve with more whipped cream and peanut butter chocolate chips.

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lasagna (oven)

lasagna
(makes 1 colossal deep pan or 2 9x13 pans)

1 pound Italian sausage
1 pound ground beef
40 oz spaghetti sauce
12 lasagna noodles
4 tablespoons parsley, chopped
16 oz ricotta cheese
1 egg
12 oz mozzarella cheese (shredded or sliced)
3/4 cup grated Parmesan cheese

1. Preheat oven to 375 (if cooking right away)
2. Brown sausage and ground beef in pan until done.
3. Meanwhile, boil water and cook pasta.
4. Add spaghetti sauce and heat through.
5. Mix parsley, ricotta, and egg until well combined.
6. To assemble, spread 1 1/2 cups meat sauce in bottom of pan.  Arrange 6 noodles on top of meat sauce, and top with half of ricotta mixture. Top with 1/3 mozzarella cheese and 1/3 Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.
7. Spray foil with non-stick spray and cover lasagna.
8. Bake for 30 minutes with foil on and 30 minutes without foil.
9. Cool for 15 minutes before serving.

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body wash

body wash

1/3 cup Castile soap
1/3 cup honey
1/3 cup olive, grape seed, jojoba, refined avocado, or almond oil
60 drops rose essential oil

1. Mix soap, honey and oil together.
2. Heat 30 seconds in microwave until mixture comes together (might have to be done several times)
3. Add essential oils if using.
4. Use a small container in the shower, and store the remaining in a glass bottle.

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spinach artichoke dip

spinach artichoke dip
from Alton Brown via foodnetwork

8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup Parmesan cheese, grated
4 cloves garlic, minced
8 oz artichoke hearts, sliced
6 oz frozen spinach, thawed
1/2 teaspoon red pepper flakes (optional and adds some spice)

1. Preheat oven to 350
2. Mix cream cheese, sour cream, and mayonnaise until well combined.
3. Add Parmesan cheese, garlic, artichokes, and spinach.
4. Season to taste with salt and pepper (add red pepper flakes if desired)
5. Bake for 30 minutes or until bubbling.

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chocolate ganache frosting

chocolate ganache frosting
from add a pinch

1 cup heavy cream
2 tablespoons butter
2 tablespoons vanilla
2 cups dark chocolate chips (60% cacao)
Salt

1. Put heavy cream, butter and vanilla in a sauce pan and heat until warmed through.
2. Add chocolate chips and stir until melted.
3. Add some salt.
4. Cool mixture.
5. Once cooled, whip until light and fluffy.
6. Frost cake.

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candied nuts

Candied Nuts
from co-worker

1 pound nuts (almonds. pecans, or cashews)
2/3 cup brown sugar
1 egg white
1 tablespoon water
1 teaspoon cinnamon
Salt

1. Preheat oven to 250.
2. Line sheet pans with foil.
3. Whisk together egg white and water until frothy.
4. Add nuts and stir to coat.
5. Mix sugar and cinnamon until well mixed.
6. Add cinnamon mixture to nuts and stir until coated.
7. Bake for 1 hour.

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chipotle-cabbage slaw

Chipotle-Cabbage Slaw
from Blue Apron

8 oz coleslaw mix
1 tablespoon sugar
1 Chipotle Pepper In Adobo Sauce (1 teaspoon sauce)
1/2 cup mayonnaise

1 teaspoon lime juice

1. In a large bowl, combine the cabbage, sugar, mayonnaise, lime juice and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be.
2. Toss to thoroughly combine; season with salt and pepper to taste.
3. Set aside to marinate, stirring occasionally, for at least 10 minutes.

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beeswax candles

beeswax candles

Tea light is a 1:1 ratio beeswax to coconut oil

Others is a 2:1 ratio beeswax to coconut oil

Still working on the tea light ratio!Pin It

Tuscan ribollita soup

Tuscan Ribollita Soup
from Blue Apron

2 tablespoons olive oil
1 onion, diced
5 oz carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups kale, de-stemmed and chopped
2 cups vegetable broth
2 cups white beans
1-15 oz can fire roasted tomatoes
4-5 slices sourdough bread
1/2 bunch parsley, chopped
eggs

1. Heat olive oil in a large pot until hot.
2. Add onions, carrots, and celery, cooking until transparent.
3. Add pepper flakes, kale and garlic cooking until kale is tender, about 5 minutes.
4. Add broth, beans, and tomatoes.
5. Bring to a simmer.
6. Add bread and stir until submerged.
7. Simmer for 15 minutes.
8. Add parsley and season to taste.
9. Make eggs over easy.
10. Serve soup with eggs and parmesan cheese on top.

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chicken kale pasta

Chicken Kale Pasta

2 tablespoons olive oil
2 pounds chicken, cubed
2 cups kale, de-stemmed and chopped
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1-14 oz can fire roasted tomatoes
Cooked pasta

1. Heat oil in pan until hot.
2. Add chicken and sear on one side.
3. Once chicken is cooked, add kale and sautee until tender (about 5 minutes)
4. Add garlic and cook for 1 minute.
5. Add wine and scrap off the browned bits on the bottom of the pan.
6. Add broth and tomatoes.
7. Simmer 10 minutes.
8. Add pasta and stir to coat.  Allow to sit for 5 minutes.
9. Serve with parmesan cheese

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fish with lemon caper sauce

Fish with Lemon Caper Sauce

1/2 cup dry white wine
4 tablespoons olive oil (use butter if making salmon)
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
10-12 oz canned fish (tuna, sardines, salmon, etc)
Cooked pasta
1/2 bunch parsley, minced

1. Heat pan on medium high until hot.
2. Add wine and reduce by half.
3. Add oil, zest, garlic, capers, lemon juice, and fish.  Heat through.
4. Add pasta and parsley. 
5. Stir to coat and allow to sit for 5 minutes.
6. Serve with parmesan cheese.

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quiche

Basic Quiche

3 eggs
1 1/2 cup heavy cream (can use other milks, but this is best)
2 cups filling ingredients like meats, vegetables, cheeses, herbs, etc
1 pie crust (see recipe here)

1. Preheat oven to 375.
2. Sautee any meats and vegetables going into the quiche.
3. Place the filling ingredients in pie crust.
4. Whisk together eggs, heavy cream, salt, pepper, herbs, etc. and pour over filling ingredients.
5. Bake for 30-40 minutes or until set.

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apple pie

Apple Pie
from Pam Atkins

3 pounds apples, peeled and sliced
1/2-3/4 cup sugar (depending on how sweet the apples are)
2-3 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 pie crusts (see recipe here)

1. Preheat oven to 350.
2. Mix apples, sugar, flour, and spices together in a bowl.  Let sit while making crusts.
3. Add filling to crust.
4. Bake 50-60 minutes.

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pie crust

Pie Crust (2 crusts)
from cook's illustrated

2 1/2 cups flour
1 t salt
2 T sugar
12 T butter, cold and cut into chunks
1/2 cup shortening, cold and cut into chunks
1/4 cup cold water
1/4 cup cold vodka

1. Process 1 1/2 cups flour, salt and sugar in food processor until combined.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps (dough will resemble cottage cheese).
3. Scrap bowl down and add remaining flour.  Pulse six times.
4. Pour flour dough into a medium bowl and sprinkle vodka and water over the top.
5. Fold dough until liquid is incorporated, and dough is tacky and sticks together.
6. Divide dough into two balls and refrigerate at least 1 hour up to two days.  You can also freeze dough until needed.
7. Bake pie dough at 350 with weights 20 minutes.  Proceed with recipe.

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