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More Recipe Goodness!

November 19, 2020

Dinner Rolls

• First, buy a package of frozen Rhodes Dinner Rolls

• Next, spray a cupcake pan with cooking spray and preheat oven to 350 degrees

• Then, place two rolls in each cupcake holder standing them vertically

• Let the rolls rise overnight with a kitchen towel covering them

• Then, bake the rolls in the oven at 350 degrees for 15 minutes until they are lightly brown or golden in color

• Finally, enjoy the great rolls

Recipe donated by Meggie Tate

Blueberry Muffins

Ingredients

• ½ cup of butter, room temperature

• 1 cup of white sugar

• 2 eggs

• 1 tsp. of vanilla extract

• 2 tsp. of baking powder

• ¼ tsp. of salt

• 2 cups of flour

• 1 cup of milk

• 1 ½ cups of frozen or fresh blueberries

• Demerara sugar for sprinkling on top

Instructions

1. Preheat your oven to 375ºF and line 18 muffin cups.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer (or another medium bowl), beat the butter on med-high speed until soft and creamy. Add the sugar, and beat until the mixture is pale yellow and fluffy (about 3 minutes).

4. Add the eggs, one at a team, beating after each to incorporate. Mix in the vanilla.

5. Add half of the flour and mix on low until combined. Add half of the milk, mix. Repeat with the remaining flour mixture and milk.

6. Use a spatula or wooden spoon to fold the blueberries into the batter.

7. Scoop the batter into the 18 prepared muffin cups (a cookie scoop works amazing for this!). Top each with a sprinkling of demerara sugar.

8. Bake for 18-22 minutes, until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean.

Note-Make sure to take the blueberries out of the freezer just before adding to the batter. This will prevent the batter from being stained purple.

Recipe donated by Tessa Irsik

Mashed Potatoes

Bring a pot of salted water to a boil. Cut up the potatoes into little coin sizes. Add potatoes and cook until tender but still firm, about 15 minutes, drain. In a small saucepan heat 2 tablespoons of butter and 1 cup milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Or add your own toppings to really make your taste buds pop!

Recipe donated by Jacob Daily

Chocolate Peanut Butter Rice Krispie Roll

Ingredients:

10 oz. mini marshmallows

¼ cup unsalted butter

¾ cup peanut butter, divided

6 cups Rice Krispies

1- ½ cups semisweet chocolate chips

Directions:

Line a large jelly-roll pan with wax paper, and spray the paper with nonstick spray.

Place marshmallows, butter, and ¼ cup peanut butter in a large microwave-safe bowl. Heat on high in the microwave for 2 minutes, then stir until smooth. Add the Rice Krispies and stir until coated.

Spread mixture onto the greased wax paper. Coat hands in nonstick spray and pat down the Rice Krispie mixture until even and smooth.

Add chocolate chips and ½ cup peanut butter to a separate microwave safe bowl. Heat on high in the microwave in 30 second intervals, for about 1 minute and 30 seconds total, until melted. Stir until smooth.

Pour chocolate mixture over the Rice Krispies and smooth to cover the surface. Don’t spread it quite to the edge on the long edges.

Roll the mixture jelly-roll style into a log, starting with one of the longer edges and rolling towards the opposite long edge. Pull the wax paper from under the log as you roll towards the opposite side to help it along.

Place it in the refrigerator for at least 30 minutes, then slice into pieces about ½ “ thick.

No Bake Cookies

Ingredients

• ½ cup of butter

• 2 cups of sugar

• ¼ cup of cocoa

• ½ cup of milk

• 3 cups of oats

• ½ cup of peanut butter

• 1 tsp of vanilla extract

Instructions

1. Add oats, peanut butter and vanilla extract in a medium sized bowl. Set aside.

2. Stir the butter, sugar, cocoa, and milk together in a saucepan, and cook on medium heat until it boils. Turn the heat down to low boil for 3 minutes.

3. Remove from heat and add the oats, peanut butter, and vanilla from the bowl. Stir quickly until thoroughly mixed.

4. Drop cookies by the spoonful onto wax paper. Let the cookies cool.

5. Enjoy!

Chocolate Scotcheroos 

Scotcheroos are good for anyone with a sweet tooth or for thanksgiving dessert. The ingredients you will need for this recipe are 1 cup karo(r) light corn syrup, 1 cup sugar, 1 cup creamy peanut butter, 6 cups crispy rice cereal, 1 cup semi sweet chocolate chips, and 1 cup butterscotch chips. Cook your corn syrup and sugar together in a large pot over medium heat, stirring to dissolve the sugar then bring the mixture to a boil. Remove from the heat and stir in peanut butter, make sure to mix well, add your cereal and stir until the cereal is evenly coated. Pour the cereal mixture into a greased 13x9 inch pan and pat into place. Next, melt the chocolate and butterscotch chips together in a saucepan over low heat stirring constantly. Once everything is melted and mixed together pour on top of the cereal and make sure it is spread over the entire cereal in the pan. Cool for 45 minutes or until firm. Once done cooling, cut into bars and serve as a snack or dessert or for just a time you crave something sweet!

Recipe for Brownies 

Ingredients 

• ½ cup butter

• 1 cup white sugar 

• 2 eggs

• 1 teaspoon vanilla extract

• ⅓ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ¼ teaspoon salt

• ¼ teaspoon baking powder 

• Frosting

• 3 tablespoons butter, softened

• 3 tablespoons unsweetened cocoa powder

• 1 tablespoon honey

• 1 tablespoon honey

• 1 cup confectioners' sugar

Steps to success

• Step 1
  Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

• Step 2
  In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

• Step 3
  Bake in a preheated oven for 25 to 30 minutes. Do not overcook.

• Step 4
  To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

• Step 5                                  

          Serve!