Kettle Corn

Saving this for its proportions for kettle corn. We usually wing it and doesn't quite turn out. This was yummy, crunchy, sweet and salty. We say just under the called for amount of salt would make it just right.

2 TBSP coconut oil

1/2 cup popcorn kernels

3 TBSP sugar

1 tsp salt (just less than)

Pop in Whirley pop and dump in bowl. Allow to cool and as cools carefully break up pieces.

Oatmeal Raisin Cookies

I've never been a huge fan of oatmeal raisin cookies but they just so happen to be my hubby's favorite. This recipe is truly yummy and is Hubby and wife approved. They have lots of oats and flavor! I often half the recipe. Via sallysbakingaddiction

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract (yes, Tablespoon!)
• 1 Tablespoon molasses
• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled) I usually add a bit more
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins

Directions:

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. Mix in the flour, baking soda, cinnamon, and salt oats and raisins. Mix on low until combined. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F. Line two large baking sheets silicone baking mats. Set aside.
4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Baked Garlic Fries with Spicy Aioli

Thank you Pinterest yet again! Came across these delectable fries. They are perfection. I adapted this recipe from Six Sisters and they are to DIE for! Don't be afraid of the spicy sauce; its just the right amount of kick.

Ingredients

Garlic Parmesan Fries:

• 8 medium russet potatoes, cut into ¼" strips
• ¼ cup olive oil
• 1-2 cloves garlic, minced
• 4 teaspoons garlic powder
• 3 teaspoon seasoned salt (I used Lowry's)
• ½ cup grated parmesan cheese
• 4 TBSP dried parsley
• Freshly ground pepper to taste

Spicy Aioli:

• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1½ teaspoons lemon juice
• 1 teaspoon dijon mustard
• ¼ teaspoon cayenne pepper

Instructions

Garlic Parmesan Fries:

1. Scrub potatoes and cut. Rinse with cold water and microwave for about 5-8 minutes in an 9x13 Pyrex until barely tender. Preheat oven to 425 degrees while they cook.
2. In a large bowl mix spices, garlic and Parmesan. Mix well. Once potatoes are cooked place potatoes in spice mixture and drizzle with olive oil and toss to coat.
3. Place potatoes in a single layer on a foil-lined baking sheet.
4. Bake for 15 minutes on bottom rack.

Spicy Aioli:

1. In a small bowl, mix all ingredients together. Chill before serving.

Hawaiian Ham Sliders

1 pack Hawaiian rolls

1 pack ham lunch meat

Slices of Swiss cheese

Mayo

Dijon mustard

Worcestershire sauce

Onion powder

Preheat oven to 375

Slice open rolls and place open in baking sheet. Mix mayo, mustard, w-sauce and onion powder in a bowl and brush onto one half of each sand which. Place ham on top and cheese on other half. Bake covered for 10 minutes. Remove cover and heat 5-10 minutes more either open or closed if you'd like.

Mint Brownies

Brownie mix: make and bake according to package directions. Cool Completly 

Mint Frosting:

5 Tablespoons butter

dash of salt

3 Tablespoons milk

1 Tablespoon light corn syrup

2 1/3 cup powdered sugar

1/2 teaspoon peppermint extract (I used just a couple drops at a time till flavor was right)

1-2 drops green food coloring

Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Chocolate Ganache:

6 oz chocolate chips ,you could also use dark

6 Tbs real butter

Banana Blueberry Nut Oatmeal

1 cup water

3/4 cups milk (you can do all water or whatever ratio, the more milk the creamier)

1 cup rolled oats

Dash of salt

1 banana

1TBSP brown sugar

1/2 tsp vanilla

1/3 cup blueberries

1/4 chopped nuts 

Bring liquid and salt to a boil. Add oats and 1/2 sliced banana and boil about 5 minutes uncovered. Add vanilla and brown sugar and cover and let stand about 2 minutes. Pour oatmeal into bowl and top with blueberries, the rest of the sliced banana and nuts. 

Serves 2

Cookie Dough Frosting

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Cookie Dough Frosting

Yield: Frosts about 12 cupcakes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temp
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup flour
• 1/2 teaspoon salt
• 4 Tablespoons milk 
• 1 cup mini chocolate chips

Instructions

1. With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add the milk gradually until desired consistency is reached and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes. I like mine thick so I kind of spoon is on. Store in refrigerator.

Notes

Add less milk for a cookie dough to snack on or add more milk to make it into a dip!

Source: Sally's Baking Addiction