Streusel Raspberry Muffins (2 dozen)

Pecan Streusel Topping (below) 1 C. milk

3 C. flour 1 C. butter or margarine, melted

1 C. sugar 2 eggs, beaten

4 tsp. baking powder 2 C. fresh or individually frozen raspberries

1. Preheat the oven to 375° and grease muffin pans. ***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***

For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the front of the room.

2. Prepare the streusel topping and set aside (recipe below).

3. Combine dry ingredients in a large bowl.

4. Combine milk butter, and egg in a small bowl.

5. Pour wet ingredients into flour mixture, and stir just enough to combine.

6. Spoon half the batter into the muffin cups.

7. Put 4 raspberries in each cup.

8. Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.

9. Sprinkle topping onto batter.

10. Bake 25 to 30 minutes, or until a toothpick comes out clean.

11. Remove from pan and cool on a rack.

Pecan Streusel Topping

½ C. chopped pecans ½ cup packed brown sugar

½ C. flour ¼ cup melted butter

1. Combine pecans, brown sugar and flour in a small bowl.

2. Add melted butter, and stir until it resembles crumbs.

3. Sprinkle over muffins before baking.

Oatmeal Chocolate Chip and Bean Cookies

These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.

1 ½ cups old-fashioned oats

¾ cup drained and rinsed great Northern white beans

¼ cup applesauce

1 Tbsp. water

3 Tbsp. butter, softened

1 cup firmly packed light brown sugar

2 large eggs

1 tsp. pure vanilla extract

¼ tsp. butter extract

2 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cup milk chocolate chips

Decorative Piping

½ cup milk chocolate chips

1. Pre-heat oven to 375º.

2. Line baking sheets with parchment paper. You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins. Remember to return the pans to the correct kitchen.

3. In blender, process oats until finely ground but not powdery. Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.

4. In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.

5. In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.

6. With mixer on low speed, mix in the oat and flour mixture.

7. Gradually stir in the milk chocolate chips.

8. Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets. Using a wet hand, press the dough to the thickness of the chocolate chips.

9. Bake for 8-10 minutes, or until golden brown.

10. Cool slightly before putting on cooling rack. You may need to put the cookies in the freezer in the dispensary so that they will cool on time.

Decorative Piping

11. After the cookies are completely cooled, gradually melt the ½ cup milk chocolate chips in the microwave in 30 second intervals in a FREEZER zip-lock bag. The chocolate chips should NOT become warm – only to the warmth of your hand – a total of 1 minute should do it. Massage the chip with your hands between the 30 second intervals.

12. Snip a SMALL corner off (toothpick size) and pipe the melted chocolate in a zig-zag pattern on the tops of the cooled cookies. Place the decorated cookies in a cold place for the chocolate to set.

Orange Cranberry Nut Muffins

Makes 48 mini muffins – bake without liners

2 c. flour

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

¼ c. shortening.

1 c. orange juice

1 c. sugar

1 Tbsp. orange zest (show zester)

1 egg (beaten)

1 to 1 ½ c. chopped walnuts

1 c. dry cranberries (coarsely chopped)

1. Combine dry ingredients in a mixing bowl and thoroughly mix them together.

2. Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.

3. Combine and orange juice, sugar, orange zest and beaten egg.

4. Stir the liquid ingredients into the dry ingredients. Stir until just combined. DO NOT over mix.

5. Fold the chopped nuts and the cranberries into the batter.

6. Spoon into well-greased muffin cups and bake in a preheated oven at 325° for 10-14 minutes or until golden brown. For big muffins, bake at 350˚ for 20-30 minutes.

***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***

7. Allow muffins to sit in the pan for about 5 minutes before removing them.

Chicken A La King

Take a chicken breast, cook it, and then dice it

3 cups of veggies (mixed, peas, corn, whatever!) and cook it in a sauce pan

1/2 c margarine

1/2 c flour

1 1/2 cups milk

1 1/4 hot water

1 1/2 tsp chicken bouillon

Once the veggies are cooked, add the rest of the ingredients and let it simmer to a boil. It will slowly thicken.

Add salt, pepper, paprika, garlic salt

Let continue to simmer

One to desired thickness, add the cooked, diced chicken

Stir all together and let cook for a couple of minutes.

Serve over toast or biscuits!

Hello Dolly's

1/2 c melted butter
1 1/2 cups graham wafer crumbs
1 1/2 cups flake coconut
1 cup walnuts
1 can condensed milk (eagle grand)
1 cup chocolate chips

Combine butter and wafer crumbs and pat on bottom of 9x13 pan. Then put in layers, the coconut, walnuts, and chocolate chips. Pour the condensed milk over top. Bake at 350 for 30 minutes.

Cool and cut!

Chocolate Cake

CREAM:

1/2 c margarine

2 c sugar

1/2 c cocoa

2 tsp vanilla

* Beat in 2 eggs

ADD:

2 1/2 c flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

Blend this into cake batter until moist

ADD:

2 cups of BOILING water and beat until blended (About 1-2 minutes)

Bake in a large pan at 350 for 1/2 hour

If you are doing cupcakes, it will make about 30 and cook them for only 20 minutes

** The batter will seem very runny

No Bake Cheese Cake

1 1/2 c. graham crumbs

1/3 c melted butter

4 T sugar

* Mix this all together and press firmly in the bottom of pan

1 8 oz pkg of cream cheese

1 c icing sugar

1 t vanilla

* Mix together will beater until smooth and creamy

Make 1 cup of whipped cream

** FOLD together the whipped cream and cream cheese mixture

Put on top of graham cracker

1 can of any type of pie filling -- add a dash of almond extract

Put fruit on top of cream cheese mixture

Pressure Cooking Chili

3 lbs stew meat (beef, pork, lamb)

2 t peanut oil

1 1/2 t kosher salt

1 can beef broth

1 (16 ounce) container salsa

30 tortilla chips

2 chipotle chiles in adobo, chopped

1 T adobo sauce (from the chipotle peppers in adobo)

1 T tomato paste

1 T chili powder

1 t ground cumin

Directions:

- Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

- Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

- Once all of the meat is browned, add the beef broth to the cooker to deglaze the pot.

- Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips. chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Pulled Pork Sandwiches - Pressure Cooker or Crock Pot

2 lbs pork tenderloins

2 cups beef broth

1/2 c water

1 t salt

1/2 t black pepper

1/2 c yellow onion, chopped

16 ounces tomato sauce

1 T spicy mustard

2 T brown sugar

1 T worcestershire sauce

6 large sandwich buns

Directions:

- Place pork in the cooking pot and set to "brown". Saute the pork, turning until the pork is browned on all sides.

- Add the beef broth, water, salt, pepper, and onions, and set to high pressure. Cook for 45 minutes. Use quick release method to release the pressure.

- Remove the lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes

- Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.

- Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "brown". Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through

- Spoon pork and sauce onto sandwich buns and serve.

Pressure Cooker Saucy Baby Back Ribs

SERVES 4 -6

• 3 lbs beef back ribs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

• 2 tablespoons olive oil

• 1 cup ginger ale

• 12 ounces barbecue sauce

1. Cut ribs into serving pieces.

2. Mix spices together to create a dry rub. Apply the dry rub to the ribs.

3. Heat oil in pressure cooker and brown the ribs on all sides.

4. Insert cooking rack in pressure cooker, add ginger ale, and load with ribs, not to exceed manufacturer's maximum fill

line.

5. Place over high heat until control jiggles. Reduce heat and cook 35 minutes.

6. Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker

sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.

Sticky Chicken

-Use boneless chicken breasts or tenderloins (use enough to fit a 9x13 pan)
-1 egg
-Roughly 1 c. flour

Sauce:
-1 c. sugar
-3 T water
-3 T soy sauce
-1/2 c. vinegar
(may altar sauce to give a stronger flavor by adding less water, more soy sauce, or a combination of both. Recommended!)

Directions:
Egg and flour each piece of chicken and brown in a frying pan on medium heat. Put in glass baking dish.
Pour sauce over chicken and bake 30-60 minutes, or until chicken is done (depending on size of chicken pieces). Cook at 350 degrees.
Serves: about 4-5

Stuffing

2 c margarine (melt)

2 cans mushroom soup

*Mix together

1 heaping T poultry seasoning

1 scant T sage

2 t salt

1/2 t pepper

* Cook in saucepan on stove

In a big bowl:

bread crumbs + celery + onions

Pour in the bowl the mixture in the sauce pan

After all mixed, add enough water to make it stick

Bake in cake pan for about one hour @ 350-375

This stuffing is one of my most favorite foods in the entire world! I have so many memories of stuffing while growing up. All I ever wanted was stuffing. For one of my birthdays all I wanted was a turkey dinner so that I could have stuffing. So my mom invited all my family over and made a turkey dinner for everyone (little did I know how much work that was for her...)

Another memory I have is that I would always fight over the stuffing with my cousin Booker. He loves stuffing ALMOST as much as I do. So finally grandma just would make us our own bowls when we had stuffing.

Icing

1/3 c softened margarine

2 T milk

1/2 t vanilla - or- 2 t cocoa for chocolate

1/2 c icing sugar

* mix

then add more icing sugar to be able to spread

Play Dough

1/2 c salt

1 c flour

1 T vegetable oil

1 c water

2 t cream of tarter

Method:

- Put all ingredients in a sauce pan

- Mix

- Cook until it leave the side of the pan and forms a ball

- Knead until soft and smooth

- Color with food coloring

- Store in an air tight container

Caramel Icing

Melt 1/2 c of butter, stir in 1 c brown sugar.

Boil and stir over heat for one minute.

Stir in 1/4 c of milk.

Bring to a boil stirring constantly.

Cool. Gradually stir in 1 3/4 c to 2 c of icing sugar.

Spread while still warm.

Enough for 9x12 cake

Maple Syrup

2 c white sugar

1 c boiling water

1/2 t maple flavored extract

Pizza Dough

4 1/2 c flour

2 t salt

1 T sugar

1 T oil

1 T yeast

1 3/4 c water

* Mix together and let rise for 20 minutes

* Then roll out and make into pizza!!

Banana Cake

Bowl One:

1/2 c margarine

1/2 c white sugar

2 eggs

** Cream

2 t baking powder

2 c flour

1/4 t salt

Bowl Two:

1-2 bananas

Stir into Bowl Two:

4 T hot water

1 t baking soda

Alternate dry and bananas until mixed together

Bake @ 350 for 25-25 minutes

Icing:

1/4 c margarine

1/2 c brown sugar

2 T milk

*Put on stove until it starts to boil

Take off stove and add 3/4 c of icing sugar

* pour on top of cake while still hot

Apple Scones

2 c flour

2 t baking powder

1/2 t salt

1/4 c sugar

1/2 t baking soda

1/4 c cold margarine

*Mix in a large bowl. Cut in margarine until crumbly

Add: 1 shredded apple and 1/2 cup of milk

Stir to form soft dough. Roll out on lightly floured surface. Kneed gently 8-10 times. Roll out - cut into circles with glass. Place on greased cookie sheet. Bake @ 425 for 15 minutes until browned and risen. Serve warm w/ butter.