Easy Churros

In a medium saucepan over high heat, boil together:
1 cup water
1/2 cup (one cube) butter
1/4 tsp. salt

Turn heat to low and add, stirring vigorously:
1 cup flour

Remove from heat. Beat 3 eggs in a small bowl and mix in with the flour mixture until all one texture of dough.

Heat 1-2 inches of oil in a heavy, high sided pan on medium heat (about 360*).
Mix 1/2 cup sugar and 1/4 tsp. cinnamon in a shallow dish or plate. Set aside.

Put dough into a pastry bag fitted with a medium star tip. (I use an open star tip that's about 3/8" across.)

Using scissors in one hand and the pastry bag in the other, squeeze dough (I made mine about 5 inches long) into the pan of hot oil and cut off with scissors. Repeat to fry more in the pan. Let brown vary lightly and turn over. Drain on paper towels until cool enough to touch. Roll in cinnamon and sugar. Best served warm.
I didn't count, but I think it made about 3 dozen 4-5 inch churros.

Pumpkin Muffins

Muffins:

1 3/4 c. flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 c. oil

1/2 c. granulated sugar

1/2 cup brown sugar

1 1/2 c.pumpkin puree

2 eggs (room temperature)

1/4 milk (room temperature)

Whisk together first five ingredients in a large bowl and set aside. Whisk together wet ingredients and sugars until well mixed. Pour wet ingredients into the dry ingredients and fold in just until combined and no flour pockets exist. Fill greased cupcake cups or cupcake papers almost full. Add topping and press slightly into batter. Bake at 425* for 5 minutes; while muffins are still in the oven, reduce temperature to 350* and bake for 17-18 more minutes. Makes 15 muffins.

Topping:

3/4 c. flour

1/4 c. granulated sugar

1/4 c. brown sugar

1 tsp. pumpkin pie spice

6 Tbsp. melted butter

Whisk dry ingredients until well combined. Add melted butter and stir until crumbs form. Sprinkle topping over each muffin and press slightly into batter. Bake as instructed above.

Maple Icing: (optional, but really good!)

1 1/2 c. powdered sugar

2 Tbsp. real maple syrup

2 Tbsp. milk

As muffins are cooling, make the icing and spoon over warm muffins after about 10 minutes of cooling.  

Muffins can be stored for 1-2 days in airtight container on the counter. They will last a week wrapped airtight in the fridge. Also, they can be made ahead of time (without icing) and stored in the freezer for up the 3 months. Thaw out before icing and serving.

Texas Sheet Cake Cookies

Cookies:
1/2 cup butter, softened (1 stick)
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted

Preheat oven to 350*. Beat butter and sugar together until light. Add n egg and vanilla. Mix until incorporated. Mix in baking powder and salt. Turn mixer to low and slowly add flour. (Dough will be thick.) Heat chocolate chips in the microwave in 30 second increments until melted. Mix melted chocolate into cookie dough until evenly mixed. Drop by tablespoon sized mounds onto parchment lined cookie sheet. Bake 7-8 minutes until cookies just appear set. They should still be soft inside. DO NOT OVERBAKE. Transfer to wire rack to cool.


Icing:
1/2 cup butter
2 Tbsp. cocoa powder
3 Tbsp. milk
2 1/2 cups powdered sugar

In medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow to set before serving. Makes about 2 dozen.

Pecan Sandies

1 cup butter, softened (2 sticks)
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
Cream together until smooth.

Add:
2 large eggs, one at a time
1 tsp. vanilla

Combine:
4 cups four
1 tsp. baking soda
1 tsp. cream of tartar
Then add to butter mixture until completely blended.

Mix in:
2 cups chopped pecans

Roll into 1 inch balls and roll in granulated sugar. Place on baking sheets lined with parchment paper (or un-greased baking sheets) two inches apart. Bake 12-15 minutes at 350* until edges are golden brown. Cool on racks. Makes approximately 6 dozen.

Chocolate Bundt Cake

My cake frosting was green because it was St. Patrick's Day!

1 devil's food cake mix
1 pkg instant chocolate pudding
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil

1 1/2 cups mini chocolate chips

1 (8 oz.) pkgs cream cheese, softened
1/2 cup butter softened
3-4 cups powdered sugar
2 tsp vanilla extract

Cake:
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bundt cake (cooking spray works well). Bake in oven at 350* for 45-50 minutes. Remove from oven and let cool 20 minutes. Remove from pan.

Frosting:
In medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla and gradually stir in powdered sugar gradually until thick. Put frosting in a ziplock bag, cut our a corner, and squeeze out as ribbons of frosting.

Chicken Fried Rice

3/4 cup finely chopped onion
2 1/2 Tbsp oil
1 egg, lightly beaten (I used three because I love eggs!)
3 drops soy sauce
8 ounces chicken, cooked and chopped (I used a can of Costco chicken and it was fine)
12 oz bag of mixed vegetables
6 cups cold cooked rice
4 green onions, chopped
salt

Heat up 1 Tbsp oil in a wok or large frying pan. Add onions and stir fry until onions are browned, about 8-10 minutes. Remove from wok or pan.
Allow wok or pan to cool slightly.
Mix egg with soy sauce and set aside. Add 1/2 Tbsp oil to wok, spreading around the wok to all surfaces. Add egg mixture and swirl egg around wok. When egg puffs, flip and cook on other side. Remove from wok and chop into pieces.
Heat 1 Tbsp oil and add chicken, vegetables and cooked onion. Stir fry for 2 minutes.
Add rice, green onions, tossing to mix well; stir fry 3 minutes.
Add 2 Tbsp of soy sauce and chopped egg to rice and fold in. Stir fry one minute more. Serve warm.
Makes about 8 cups.

Spiced Pumpkin Waffles

I kept losing this recipe! Now I will have it online so I can find it whenever I need to!

1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 pinch salt

2 eggs
1/4 cup brown sugar
1 cup pumpkin puree
1 2/3 cup milk
4 Tbsp (half a cube or 1/4 cup) butter, melted and cooled

Stir together the first seven ingredients in a medium bowl. In a large bowl, beat together last five ingredients. Beat well. Fold flour mixture into pumpkin mixture. Cook on hot waffle iron according to waffle iron directions. Makes about 6-7 round waffles.