Marshmallow Fondant (How To)

Marshmallow Fondant:

16oz marshmallows (Kraft!  I used generic one time and the fondant sucked to work with!)

powdered sugar - between 1 and 2 pounds, plus more for the kneading and rolling out

2 Tbsp water

Crisco (forgot to throw it in the pic!)

Throw the marshmallows and water in a microwave-safe bowl.

Microwave for 2 minutes.

In the meantime, grease the crap out of your KitchenAid bowl with the Crisco.

And then grease the crap out of the blade.

When the 2 minutes is up, stir the marshmallows until smooth, then pour it into the KitchenAid bowl.

Turn on the mixer, maybe medium speed, and add powdered sugar about 1 cup at a time.

Add sugar and mix until it looks *kind of* dry, and is stretchy and pull-y.

This would be the time to add your food coloring gel (if you are using any).

And mix it in.  (Black takes A LOT, just FYI.)

Grease the crap out of your clean work surface.

Scoop out fondant onto greased countertop and knead until smooth.  (Like I said, to make black fondant, you need a lot of that gel.  I ran out...and it looked grayish/purple.  I later kneaded in more gel, after I grabbed some more from the store.)

Throw it on some lightly greased plastic wrap, and wrap it up.

Stick it in the fridge until you're ready to work with it!

Let it sit out on the counter for a few hours before working with it, or microwave it for a couple of seconds at a time to get it soft again.

Tips:

If it's too soft, knead in more powdered sugar.
If it's too hard, knead in more Crisco (or butter).
Roll it out on a very heavily "floured" surface with powdered sugar.  This stuff gets sticky, fast!

I forgot to weigh the final product to see how much it makes.  But it makes a lot.  This batch covered a double layer, 10" round cake, and had a little bit left over.

Baked French Toast

2 loaves French bread, sliced diagonally (I used day-old Jimmy John's bread)
6 eggs
1 cup milk
1/4 to 1/2 cup maple syrup
2 tsp vanilla
1 tsp cinnamon

Stand up bread in a greased 9x13 baking dish so that the pieces kind of lay on each other.  Mix the remaining ingredients in a bowl.  Pour egg mixture over bread.  Turn over bread slices in egg mixture so they are well coated.  Bake at 350 for 40 minutes.  Top with strawberries and powdered sugar.

Recipe by Meredith

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Cinnamon Filling/Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon


Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.  Mix all ingredients for glaze, then pour over cake while it is still warm.

Recipe found HERE.

Baked Oatmeal

2 apples, cored and rough chopped
1 cup fresh, frozen, or dried cranberries
1/2 cup unsweetened applesauce
3 cups quick cooking oats
4 cups skim milk
1/2 cup pure maple syrup
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped nuts
1 teaspoon vanilla extract

Combine all ingredients in a casserole or large oven proof dish.  Bake at 350 for 45 min.

Recipe modified from original found HERE.

Lime Chicken Tacos with Creamy Cucumber Relish

5 boneless, skinless chicken breasts
approx 1/4 cup apple cider vinegar
approx 1/4 cup lime juice
2 cloves garlic
2 green onions, sliced
1 Tbsp dried oregano
1/4-1/3 cup green enchilada sauce
taco shells
shredded cheese

Preheat oven to 350.  Place chicken in a skillet.  Pour lime juice and vinegar over chicken.  Add spices and green onion.  Cover and saute chicken over medium-low heat for approximately 20 minutes, or until cooked through.  Uncover and saute a little longer until most of the liquid has cooked off.  Remove from heat.  Shred chicken and return to skillet.  Pour in enchilada sauce and stir until chicken is covered.  Scoop chicken into taco shells, top with cheese, and stick in warm oven.  Bake until cheese is melted (5-10 minutes).  Remove from heat.  Top with cucumber relish (see below) and enjoy!


Creamy Cucumber Relish

2 cups cucumber, peeled and diced
1/4 cup mayo
1/4 cup plain Greek yogurt
1 to 2 Tbsp apple cider vinegar
pinch of salt
dash of sugar

Combine all ingredients and chill until ready to serve.


Recipe by Meredith

Holly Cookies

1 (16 oz) package of large marshmallows
½ c butter softened
1 ½ teaspoons vanilla extract
1 ½ teaspoons green food coloring
4 ½ cups cornflakes cereal
1 package cinnamon red hot candies

In sauce pan, over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.  Drop by spoonfulls onto waxed paper and decorate with red hots. Set aside and allow to cool.

Recipe from Mary

Pumpkin Blueberry Bread Pudding with Custard Sauce

8 slices of bread, toasted
1/4 cup butter, softened
1 cup frozen blueberries
1 cup canned pumpkin
1 cup brown sugar
3 eggs
1 tsp cinnamon
2 cups milk

Spread butter evenly over toasted slices of bread.  Cut or tear bread into pieces and place into a greased 2 qt baking dish.  Sprinkle blueberries over bread pieces.  In a bowl, mix together the remaining ingredients.  Pour pumpkin mixture over bread and blueberries.  Bake at 350 for 1 hour, until set and when a knife inserted in the middle comes out clean.  Serve warm with butter sauce on top.

Butter Sauce

1/4 cup butter
1/4 cup sugar
1 cup half and half or heavy cream
3 egg yolks

Melt butter in saucepan.  Add half and half and heat until bubbles form around the edge of the saucepan. Meanwhile, scramble egg yolks and mix in sugar.  When half and half is heated enough, pour about 1/4 to 1/2 cup of hot mixture into egg mixture, mix well, then return egg mixture to the saucepan.  Heat over medium-low, stirring constantly, until mixture coats the back of a spoon.

Recipes by Meredith

Libby's Pumpkin Roll

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

 PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

 

Recipe from Allrecipes.com
 

Hot Cheesy Artichoke Dip

2 (14oz) cans artichoke hearts, drained and chopped
8oz cream cheese, softened
1/2 cup mayo
1/2 cup parmesan cheese
1/2-3/4 cup shredded mozzarella cheese

Combine all ingredients until well mixed.  Spread into 1 1/2 quart baking dish.  Bake at 350 for 30-40 minutes, until bubbly and golden on top.  Serve hot with crackers or tortilla chips.

Recipe by Meredith

Shrimp & Grits

4 cups chicken broth
1 cup quick grits
garlic powder
salt
2 Tbsp butter
1 to 1 1/2 cups shredded cheddar
2 Tbsp olive oil
approx 1 lb shrimp, cleaned, shelled, & de-veined
4-5 links of chicken sausage (any type), sliced
1/2 medium onion, chopped
red pepper slices

To cook grits:  bring chicken stock to a boil.  Stir in grits.  Reduce heat, cover and simmer approximately 5 minutes.  Stir in cheese, garlic powder, butter, and salt to taste.

To cook shrimp:  Heat skillet with olive oil.  Throw in onion, peppers, and shrimp.  When shrimp has pinked up, throw in sausage.  Cook until sausage is heated through.

To serve, ladle a good amount of grits into a bowl, top with shrimp and sausage.


Recipe inspired by Heidi