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Copycat Twinkies

3 eggs, separated
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
6 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt
1.In a large bowl, whip egg whites to stiff peaks, then set aside
2.In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave
3.Whip vanilla and lemon juice into egg yolk mixture
4.In a medium bowl combine coconut flour, baking soda and salt
5.Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
6.Gently fold egg whites into yolk-flour mixture
7.Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies)
8.Bake at 350° for 11-12 minutes
9.Remove from oven and allow Twinkies to cool

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Easy Cinnabon Monkey Bread


3 cans Cinnabon Cinnamon Rolls dough
1 c. sugar
1 tbsp. cinnamon
1/2 c. butter
1/2 c. brown sugar
2 tbsp. honey (or you could use Cinnabon syrup if you can get your hands on it)

1. Preheat oven to 400º. Grease a bundt pan well, and set aside.
2. Combine cinnamon and sugar in a large zip to bag.
3. Open the cans of cinnamon roll dough. Cut each cinnamon roll in 2 pieces. Roll each piece into a ball and place about half of them into the zip top bag. Shake to coat the dough.
4. Place the coated dough balls in the bundt pan. Place the remaining dough balls into the bag and repeat coating. Place all of the dough in the bundt pan.
5. In a small bowl, microwave the butter, brown sugar, and honey for 1 minute. Stir well to dissolve the sugar. Pour over the dough balls in the bundt pan.
6. Bake for 20-25 minutes, until dough on the outside is brown and the center feels “set” when you lightly push on it.
7. Allow to stand for 5 minutes and then invert onto a plate. Drizzle Cinnabon frosting over top before serving.

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Pepperidge Farm Snickerdoodles

1/2 cup butter, melted
1/2 cup granulated sugar
1/3 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

1. Preheat oven to 325 degrees F.
2. Use an electric mixer on medium speed to combine butter, sugar, egg, and vanilla in a medium bowl until smooth.
3. In a separate bowl, stir together the flour, baking soda, cream of tartar, and salt.
4. Mix the dry ingredients into the butter mixture on low speed until dough is smooth.
5. Mix topping ingredients together in a small bowl.
6. Measure one heaping tablespoon of the dough and roll it into a ball with your hands.
7. Press half of the cookie dough ball into the cinnamon/sugar. Place the ball, sugared-side-up, on a baking sheet lined with parchment paper. Bake for 16 minutes or until cookies just begin to turn light brown. Be careful not to bake the cookies too long, or they won’t be soft. Remove from the pan before they harden completely. Store air tight.

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Copycat Bisquick Mix

This is a handy mix that is easy to make and always great to have around. Most kitchens usually have these ingredients and their are so many good uses for Bisquick mix.

6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder and salt three times into a large bowl.

Cut in the shortening with a pastry blender until mixture resembles fine crumbs.

Store mixture in an airtight container in the refrigerator up to 4 months.

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Broccoli Cheese Soup: Panera Bread Copycat Recipe

Slightly modified from Food Network Kitchens
6 tablespoons butter
2 cloves garlic
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

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See’s Candy Fudge

4 1/2 cups sugar
3 (12 ounce) packages chocolate chips
1/2 lb margarine
1 teaspoon vanilla
1 (12 ounce) can evaporated milk
7 ounces marshmallow cream
2 cups nuts



Mix 4 1/2 cups sugar with one (1) can evaporated milk.


Biol 7 to 8 minutes, stirring often (rolling boil).


Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.


Cream margarine and marshmallows together and add chocolate chips.


Pour hot mixture over chocolate mixture.


After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.


Cut into squares before firm.


No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware!

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Pecan-Honey Buns

2 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar
1 cup milk, warmed
4 tablespoons unsalted butter, melted, plus more for buttering
3 large egg yolks
2 tablespoons honey, preferably orange blossom or clover
1 teaspoon pure vanilla extract
3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1 teaspoon kosher salt

1/2 cup honey, preferably orange blossom or clover
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, plus more for brushing
1 1/2 cups pecans (6 ounces), coarsely chopped

3/4 cup packed light brown sugar
1 tablespoon cinnamon
6 tablespoons unsalted butter, softened

1. In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.
2. Brush a large bowl with butter. Add the dough and brush the top with butter. Cover and let stand in a warm place until doubled in volume, about 1 hour.
3. Butter a 9-by-13-inch glass baking dish. In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
4. In a bowl, mix the sugar with the cinnamon. On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border all around. Sprinkle the dough with the cinnamon sugar. Starting at a long side, roll the dough into a log and turn it seam side down. Cut the dough into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until the buns double in volume, about 1 hour.
5. Preheat the oven to 350°. Bake the honey buns for about 35 minutes, until golden brown. Remove from the oven and let stand for 5 minutes. Invert the buns onto a baking sheet and let cool slightly. Serve warm.

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Help for Icy Steps and Sidewalks

In freezing temperatures, mix 1 teaspoon of Dawn dish washing liquid, 1 tablespoon of rubbing alcohol, and 1/2 gallon hot/warm water and pour over walkways. They won’t refreeze.

Thanks Kat!

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Baby it’s cold outside so how about some ….Homemade Hot Chocolate Mix

8 qt box dry milk
1 canister Hershey’s dark cocoa powder
15 oz chocolate creamer
1 lb powdered sugar

Mix all ingredients in a large container. Stir or shake to thoroughly mix.

To make a glass of hot cocoa, combine 1/3 to ½ cup of the mix with 1 cup of hot water. Top with marshmallows or whip cream and enjoy!

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Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) – I did not need this-Hershey’s melted perfectly in a double boiler.


1) FOR THE CRUST: Preheat your oven to 300°F. Line 9″ x 13″ pan with nonstick foil

2) In a bowl, beat together the butter, sugar and vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

OPTION 1 FOR THE CHOCOLATE LAYER (EASIEST OPTION): Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Cut into bars or squares. It’s best to store these bars in the refrigerator but take out a few mins before serving to soften.

OPTION 2 FOR THE CHOCOLATE LAYER (BIT MORE TIME CONSUMING BUT YUMMY): Cut into bars once the caramel has chilled and dip each bar individually into the melted chocolate. Lay on wax paper in fridge until set.

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