Lemon Blueberry Cornbread Muffins

Ingredients

• 1 cup buttermilk white cornmeal mix (White Lily Brand is what I have)

• 1 cup flour

• 1/2 cup sugar

• 1 egg

• 1 cup milk

• 1/4 cup oil

• grated lemon zest from 1 lemon

• 3/4 cup blueberries

• 3/4 cup powdered sugar

• juice of 1 lemon

Directions

1. Combine eggs, milk, oil, and lemon zest in a mixing bowl and whisk. Add cornmeal, flour, and sugar and stir until just combined.

2. Fold in the blueberries.

3. Fill 10-12 greased muffin tins with the batter.

4. Bake for 20-25 minutes and then cool for 10 minutes.

5. Whisk powdered sugar and juice of lemon until combined. Dip the tops of the baked muffins into the glaze and let dry.

6. Makes 10-12 regular sized muffins.

Cream Cheese Cherry Crisp

Ingredients

• 4 cups pitted cherries

• 3/4 cup sugar

• 1/4 cup flour

• 1/2 tsp salt

• 4 oz. cream cheese

• 1 1/2 cups flour

• 1 cup oats

• 1 cup brown sugar

• 3/4 cup butter

Directions

1. Mix the first 4 ingredients in a baking dish and pinch off sections of the cream cheese on top of the cherry mixture.

2. Mix the last 4 ingredients together in a mixing bowl until they resemble course crumbs, then pour on top of the cherry mixture.

3. Bake at 375 degrees for 45-50 minutes.

Emily's Homemade Bread

Ingredients

• 5 cups hot-ish water

• 1/2 cup sugar

• 4 tbsp yeast

• 1/4 cup oil

• 4 tsp salt

• 10-12 cups flour

Directions

1. Proof water, sugar, and yeast for 5 minutes. Then add oil, salt, and flour. Mix until well combined.

2. Let rise for 1 hour until doubled in size.

3. Punch and roll into dough. Put dough into bread pans. Let rise for another 10-20 minutes.

4. Bake dough in oven at 375 degrees for 25-30 minutes. (Makes 4 loaves)

Gluten Free Chocolate Almond Torte

Ingredients

• 1/2 cup almonds

• 1 box gluten free devil’s food cake

• 1 cup water

• 1/2 cup softened butter

• 3 eggs

• 1 can (14oz) sweetened condensed milk

• 2 squares (1 oz each) chopped white chocolate

• 1 tsp vanilla

Directions

1. Blend almonds in a blender until ground. Set aside 1/3 of almonds for topping.

2. Generously grease bottom of 8-9 inch round pan.

3. In a large bowl, combine ground almonds, cake mix, water, butter, and eggs. Beat ingredients on low speed of electric mixer 30 seconds and then medium speed for 2 minutes. Pour mixture into pan.

4. Bake 43-48 minutes or until fully cooked through. Let cool for 10 minutes. Transfer to cooling rack.

5. In small saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat 7-10 minutes or until thickened. Remove from heat. Let cool for 10 minutes. Stir in vanilla.

6. Cut cooled cake in half, horizontally. Place bottom layer, cut side up, on serving plate. Spread half the white chocolate mixture over the cake. Sprinkle 1/2 chopped almonds. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top. Sprinkle remaining almonds . Refrigerate any remaining cake.

Gluten Free Apple Pie Cheesecake Bars

Ingredients

• 1 box gluten free yellow cake mix

• 1/2 cup cold butter

• 2 packages softened cream cheese (8 oz each)

• 1/2 cup sugar

• 1 tsp gluten free vanilla

• 1 egg

• 1 can (21 oz) apple pie filling

• 1/2 tsp cinnamon

• 1/3 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees. Grease 13x9 inch pan with cooking spray.

2. Place cake mix in large bowl. With pastry blender or fork, cut in butter until the mixture is crumbly and coarse. Save 1 cup crumb mixture. Press remaining crumbs in bottom of pan. Bake for 10 minutes.

3. In large bowl beat cream cheese, sugar, vanilla, and egg with electric mixer until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35-40 more minutes or until light golden brown. Let cool for 30 minutes. Refrigerate to chill for 2 hours. Cut into desired size bars. Store covered in refrigerator.

Gluten Free Brownie Dessert Pizza

Ingredients

• 1 box gluten free brownie mix

• butter and eggs as stated on the back of the brownie package

• 1 package (8 oz) cream cheese

• 1/3 cup sugar

• 1/2 tsp gluten free vanilla

• 2 cups sliced strawberries

• 1 cup blueberries

• 1 cup blackberries

• 1/2 cup apple jelly

Directions

1. Preheat oven to 350 degrees. Grease bottom of 12 inch pizza pan with cooking spray.

2. In a large bowl, stir brownie mix, butter, and eggs until well blended. Spread in pan.

3. Bake for 18-20 minutes or until fully cooked through. Let cool for 1 hour.

4. In a small bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Spread mixture evenly over brownie base. Mix softened jelly and berries and pour over the top of the pizza. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Gluten Free Peanut Butter Truffle Brownies

Ingredients

• 1 box (16 oz) gluten free brownie mix

• butter and eggs stated on back of brownie package

• 1/4 cup softened butter

• 1/4 cup gluten free creamy peanut butter

• 1 cup gluten free powdered sugar

• 1 tsp milk

• 1 cup semisweet chocolate chips

• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees. Make and bake brownie mix as directed on back of box. Let stand for 1 hour or until fully cooled.

2. In a medium sized bowl, combine butter, peanut butter, powdered sugar, and milk. Stir until smooth. Spread mixture evenly over brownie base.

3. In small microwavable bowl, microwave chocolate chips and butter uncovered on high heat for 30-60 seconds. Stir until smooth. Let cool for 10 minutes. Spread mixture over filling. Let cool in refrigerator for 30 minutes or until set. Store covered in refrigerator.

Gluten Free Brownie Ganache Torte with Strawberries

Ingredients

• 1 box (16 oz) gluten free brownie mix

• 1/4 cup melted butter

• 2 eggs

• 1/3 cup whipping cream

• 1/2 cup semisweet chocolate chips

• 1 cup sliced strawberries (or more if you’re sassy)

Directions

1. Heat oven to 350 degrees. Grease bottom of 8 inch springform pan.

2. In medium bowl, stir brownie mix, butter, and eggs until well blended. Spread into pan.

3. Bake 26-29 minutes, or until fully cooked through. Let cool for 10 minutes. Run knife around edge of pan to loosen. Remove side of pan. Let stand for 1 hour.

4. In 1 qt saucepan, heat whipping cream over medium-low heat until hot. Remove from heat. Stir in chocolate chips until melted and smooth. Let stand for 15 minutes to thicken. Carefully pour chocolate mixture onto top canter of brownie, spread to edge, and cut into wedges. Serve with strawberries.

Homemade Honey Granola Bars

Ingredients

• 4 Cups Quick Oats

• 3/4 cup brown sugar

• 1.5 chopped assorted nuts/seeds of your choice

• 1 cup chocolate chips

• 3/4 cup melted butter

• 2/3 cup honey

• 1 tsp vanilla

Directions

1. Preheat oven to 350.

2. Mix all ingredients in a large bowl until combined. Push into a 10x15 greased baking dish.

3. Bake 15-20 minutes or unti slightly browned.

4. Cool for 15 minutes and but into squares.

5. These can be wrapped and frozen!

Protein Cheesecake

Ingredients

• 12 oz. fat free or low fat cream cheese

• 2 - 5oz. cups greek yogurt

• 3/4 C. stevia

• 2 eggs

• 1 tsp vanilla

• 1/4 tsp salt

• 60 grams vanilla protein powder

Directions

1. Mix all ingredients in a bowl with a hand mixer. Room temperature cream cheese will mix the best.

2. Pour into an 8 inch springform pan lined with parchment and sprayed.

3. Bake at 325 for 25 minutes and then lower the oven to 200 degrees and bake another 35 minutes. Let it cool completely and store in the fridge.

Grandma's Perfect Apple Pie

Flaky Pie Crust

• 2 cups all-purpose flour

• 1/2 tsp. salt

• 2/3 cup butter flavored shortening

• 5 to 10 tbsps. ice-cold water or milk

Directions

• COMBINE flour and salt in a large bowl. Cut with a pastry blender until the mixture resembles coarse crumbs.

• SPRINKLE one tablespoon of ice-cold water or milk over part of the mixture. Toss gently with a fork; push to the side of the bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).

• FLATTEN ball of dough into disks. Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.

• REMOVE one disk of dough from the refrigerator. Turn onto a very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.) Roll dough gently, use a back and forth motion from the center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it around. If the dough sticks to the surface, dust lightly with flour. Roll to 12 inches in diameter for a 9-inch pie.

• TRANSFER dough to pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond the edge of the pie plate.

• Fold extra pastry under to build up the edge. Flute edge by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around the pie.

• COVER and refrigerate 30 minutes to overnight before baking unless otherwise specified in the recipe.

• BAKE according to directions for the pie recipe.

Crumb Topping

• 1 cup all-purpose flour

• 1/2 cup packed brown sugar

• 1/2 cup firm butter

Mix flour, sugar, and butter with a pastry blender until crumbly. Sprinkle apple filling with crumb topping.

Double Apple Pie

• 2 pounds Granny Smith apples

• 2 pounds Braeburn apples

• ¼ cup all-purpose flour

• 4 tablespoons apple jelly

• 1 tablespoon fresh lemon juice

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon allspice

• ⅓ cup of sugar

Instructions

• Step 1

  Preheat oven to 425°. Peel and core apples; cut into wedges. Place apples in a large bowl. Stir in the next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

• Step 2

  Stir apple mixture. Spoon apples into crust, packing tightly and mounding in the center. Pour remaining juices in the bowl over apples.

• Step 3

  Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer the pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, the topping is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with vanilla ice cream.

Norma Bundt Rolls

Ingredients

• 1/2 cup brown sugar

• 1/4 cup white sugar

• 3.5 oz. package cook and serve butterscotch pudding (not instant)

• 1 TBSP cinnamon

• 1 stick (1/2 cup) melted butter

• 14-18 frozen rhodes rolls

Directions

1. Mix brown sugar through cinnamon in a bowl until combined.

2. Layer rolls in a greased bundt pan.

3. Pour the melted butter and sugar mixture over the top.

4. Cover and let it rise on the counter/in the fridge overnight.

5. Bake at 350 for 30 minutes and flip upside down on a serving dish immediately.

White Chocolate Chip Cranberry Oatmeal Cookies

Ingredients

• 1 cup sugar

• 1/2 cup brown sugar

• 1 cup butter

• 2 eggs

• 1 tsp. vanilla

• 2 1/8 cup flour

• 3 cups oats

• 1/2 tsp salt

• 1 tsp baking soda

• 1 tsp cinnamon

• 1.5 cups dried cranberries

• 1 bag white chocolate chips

Directions

1. Cream butter and sugars until pale and fluffy.

2. Add eggs and vanilla and mix until combined.

3. Add all dry ingredients and beat together.

4. Add cranberries and chocolate chips and finish stirring.

5. Bake at 375 for 10-12 minutes.

Yields 6 dozen, depending on size.

Overnight Berry French Toast Casserole

Ingredients

• 10-12 slices bread, cut into cubes

• 16 oz cream cheese cut into cubes

• 12 eggs, beaten

• 2 cups milk

• 1 tsp vanilla

• 1/3 cup maple syrup

• 1 cup berries (Blueberries are best)

Directions

1. Grease 9x13 baking dish (I used 10x15)

2. Arrange half the bread and top with the cream cheese

3. Top the cream cheese with the blueberries and top with the rest of the bread.

4. Mix eggs, milk, vanilla, and maple syrup.

5. Pour over the bread and refrigerate overnight.

6. Remove from fridge and let sit for 30 minutes.

7. Bake at 350 for 30 minutes covered and 30 minutes uncovered or until center is firm.

Cream Cheese Pan Sugar Cookies

Ingredients

• 1 cup butter

• 8 oz. cream cheese

• 1.5 cups sugar

• 1 egg

• 1 tsp lemon extract

• 1 tsp lemon zest

• 1 tsp vanilla

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1 tsp baking powder

• 2 3/4 cup all purpose flour

Directions

1. Cream butter and sugars until smooth and fluffy.

2. Add egg and extracts and lemon zest.

3. Add all dry ingredients and combine until smooth.

4. Spread in a greased jelly roll pan and bake at 375 for 20 minutes.

Frosting

• 1/2 cup butter

• 4 oz. cream cheese

• 3 cups powdered sugar

• 1/4 cup half and half or cream

• 1/2 tsp lemon zest

• 2 tsp vanilla

Combine until mixed. Frost completely cooled cookies and use food coloring or sprinkles if desired.

Crock Pot Monkey Bread

Ingredients

• 16 oz. can of flakey biscuits

• 1 can of Grands Cinnamon Rolls with icing (5 rolls)

• 1/2 cup butter

• 1/2 cup brown sugar

• 1 box cook and serve butterscotch pudding

• 1/3 cup granulated sugar

• 1 TBSP cinnamon

Directions

1. Open cans of biscuits and cut each biscuit into 6 equal pieces. Set aside the icing.

2. Mix the pudding, granulated sugar, and cinnamon in a large dish and coat all the biscuit pieces with the mixture.

3. Place biscuits into a slow cooker that has been lined with parchment paper and sprayed with cooking spray.

4. Melt the butter and stir in the brown sugar.

5. Pour the butter and sugar mixture all over the top of the biscuit pieces.

6. Place a clean kitchen towel across the top of the slow cooker and put the lid on.

7. Cook on high for 1-2 hours, checking every 30 minutes. 1:45 was perfect for me.

8. Remove from slow cooker and drizzle icing on top.

Whole Grain Blackberry Spice Muffins

Ingredients

• 2 cups flour

• 1 cup oats

• 1 cup brown sugar

• 1.5 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp apple pie spice

• 1 cup milk

• 3 TBSP melted butter

• 1 tsp vanilla

• 1 egg

• 1.5 cups frozen, chopped blackberries

Directions

1. Mix in a large bowl all the dry ingredients, from the flour to the apple pie spice.

2. Mix in a medium bowl all the wet ingredients, from the milk to the egg.

3. Add wet to dry ingredients and stir until just combined.

4. Add chopped berries and divide into muffin tins.

5. Bake at 400 degrees for 14-17 minutes and cool for 5 minutes.

Makes 1 dozen

Sour Cherry Pie

Ingredients

• 5 cups cherries

• 3 TBSP tapioca flour

• 1 1/2 cup sugar

• 1 tsp lemon juice

Directions

1. Cook until smooth and thick.

2. Pour into prepared pie crust.

3. Bake at 375 for 40 minutes.

Whole Wheat Muffins

Ingredients

• 1 cup brown sugar

• 1/2 cup butter

• 1 egg

• 1 cup sour milk

• pinch of salt

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp vanilla

• 1/2 tsp cinnamon

• 2 1/4 cup whole wheat flour

Directions

1. Cream together butter and sugar.

2. Add egg and milk and mix again.

3. Add dry ingredients and mix until just combined.

4. Bake at 350 for 12-20 minutes. If doing jumbo muffins, it’s closer to 30 minutes.

Fluffy Biscuits

Ingredients

• 3 cups flour

• 1 stick butter (1/2 cup) or shortening

• 1 TBSP sugar

• 1.5 tsp baking powder

• 1.5 tsp salt

• 3/4 cup buttermilk

• 1 egg

Directions

1. Cut first 5 ingredients together until crumbly.

2. Add buttermilk and egg and stir. Add 1/4 cup water if needed.

3. Fold out into a rectangle and cut into biscuit shapes.

4. Bake at 425 for 15-20 minutes.