Annie’s Bran Muffins

 2 1/2 c. Bran flakes

2 c. Wheat germ

1 c. Sesame seeds

2 c. Brown sugar

5 c. Whole-wheat flour

5 tsp. Salt

1 c. Honey

1/2 c. Molasses

1 c. Oil

4 eggs, beaten 

1 qt. Buttermilk

2 c. Boiling water

Preheat oven to 375 degrees. Mix dry ingredients. Mix honey, molasses, oil, eggs, buttermilk, and water and add to dry ingredients. Mix well and bake at 375 degrees for 15-20 minutes. Batter may be stored up to one month. Makes 72 muffins. 

Mom’s pizza dough

 1 1/4 c warm water

1 T dry yeast

2 T oil

1 tsp salt 

3 1/2 to 4 c flour

Dissolve yeast in warm water. Stir in oil and salt, add flour. Knead vigorously until smooth (10 mins). Brush with oil and let rise until doubled in size. About 2 hours. Punch down. Roll thinly and fit with cookie sheets. Brush with oil and spread on tomato sauce. Makes enough for 2 cookie sheets

Coffee Bundt Cake

 1 Yellow Cake mix with pudding in it

1/4 c oil
3/4 c water
1 c sour cream
1/2 c chopped nuts

Mix ingredients together and set aside.

1/2 c sugar
3 tsp cinnamon

Mix together.

Grease Bundt pan and coat with sugar stuff.  Add 1/2 batter and sprinkle sugar mix.  Add rest of batter and sprinkle with sugar mix. 

Bake 45 min at 350 degrees.  Let set 10 min before removing from pan.  glaze

Pecan clusters

 24 oz pecans (roasted in a fry pan)

1 12 oz pkg peanut butter chips 

1 12 oz pkg chocolate chips

1 1/2 pkg white almond bark

4 oz German chocolate bar 

Add all ingredients to instant pot on the slow cooker setting. Put pecans on bottom. Cook on low for 1 hour. After and hour, stir to combine ingredients. Cook for one more hour, stirring every 15 minutes. Drop by spoonfuls onto parchment paper or waxed paper. Allow to cool completely. Makes 80-100 pieces depending on size of spoonfuls. 

Sweet potato casserole

 Sweet Potato Casserole

Filling

•  4 pounds raw sweet potatoes, diced into large chunks and boiled
•  2 large eggs
•  1/4 cup unsalted butter, softened
•  1/2 cup milk (I used unsweetened cashewmilk)
•  1/2 cup light brown sugar, packed
•  2 tablespoons granulated sugar
•  1 teaspoon vanilla extract
•  1/2 teaspoon salt, or to taste
•  1/4 teaspoon ground nutmeg, optional
•  1/4 teaspoon cinnamon, optional

Topping

•  5 tablespoons unsalted butter, melted
•  2/3 cup light brown sugar, packed
•  1/2 cup all-purpose flour
•  1/4 teaspoon salt, or to taste
• 1 cup Fisher Pecan Halves

• INSTRUCTIONS

  Make the Filling 

  1. To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  1. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.

  Make the Topping

  1. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  2. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  3. Add the pecans and toss to incorporate.
  4. Evenly turn topping out over filling. 
  5. Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes. 
  6. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Amber & Denz’s Curry

Oil or ghee

1 onion

2 T Turmeric 

1/4 cup Garam masala

Half tube (5 gloves) Garlic 

1 T ginger 

1 bay leaf

1 cinnamon stick

2 cans coconut milk

5 cubed potatoes

2-5 chicken breasts or thighs cut up

Heat oil or ghee in a big pot. Sauté a whole onion chopped. Add spices to oil and onions. Toast up the spices. Add garlic and ginger. Toast it up. Add bay leaf and cinnamon stick. Add coconut milk. Add potatoes. Simmer until potatoes are soft. Once the potatoes are softened add chicken. 

Serve over rice 

Peachy Jello

16 oz whipped topping

2 peach yogurts

1 small package peach Jell-O

2 cans of mandarin oranges

1 cup mini marshmallows

1 can crushed pineapple

Mix whipped topping and Jell-O well. Add all other ingredients.