Here’s a recipe very similar to Krispy Kreme Doughnuts!!!!

Homemade Krispy Kremes Doughnuts
 
Ingredients:

3 T milk

3 T boiling water  

1 t dry active yeast  

8 oz all purpose flour (a little under 2 cups – I recommend you measure and weigh)

1 1/2 oz sugar (about 3 tablespoons)  

1 egg  

1 oz butter, cold to room temperature   

dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:  

In a large measuring jug, combine the milk and boiling water.  Add a teaspoon of the sugar and the yeast.  Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).   In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.   Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough.  This usually takes about 5 minutes of mixing.   Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.   Once risen, place the dough onto the counter and cut it into 4 pieces.  One piece at a time, stretch it into a long rope about an inch to an inch and a half wide.  Cut strips about an inch long, ball them up with your hands, and place them on a baking tray or wire rack to wait.   Cover the doughnut holes with a cloth to rise while you heat the oil to 375F.   Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes.  Be sure to fry only a few at a time so they don’t overcrowd and stick together.   Drain on a paper towel or wire rack over a cloth, before glazing them.  Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:  

1/3 c butter  

2 cups confectioner’s sugar  

1 1/2 t vanilla  

4 T hot water or as needed

Cream butter, gradually add sugar, then vanilla, and lastly water to desired consistency.

Holiday recipes that I love…

Sausage biscuit bites

2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 c shredded cheddar cheese

Preheat oven to 400.

Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

Here’s a recipe that I love…

 

Broccoli and Bacon Salad Recipe 
Ingredients

4 c broccoli, finely chopped

1 1/4 c jicama, chopped into small, bite sized pieces…

1 small red onion, finely chopped

6 slices cooked extra lean turkey bacon, finely chopped

1/4 c reduced-fat mayonnaise

1/2 c fat free Greek yogurt plain

3 garlic cloves, minced

1 T cider vinegar

1 t brown sugar

3 T dried cranberries

1 t salt

½ t black pepper

Instructions

Whisk garlic, mayonnaise, yogurt, vinegar and sugar in a large bowl.  Add broccoli, jicama, onions, bacon, cranberries and pepper; stir to coat with the dressing.
Preparation time: 15 minute(s)

Decided to share this recipe by popular demand…

7UP  POUND CAKE  

Ingredients  

Have All Ingredients at Room Temperature  

3 c sugar  

3 c all-purpose flour  

2 sticks butter…  

½ c butter flavored Crisco shortening  

6 eggs  

¾ c 7-Up  

1 t lemon extract  

2 t vanilla extract  

1 t butter extract
Directions

Cream sugar, butter, and Crisco. Add flour and eggs alternately to the mixture and mix.  Add extracts then add 7-Up last.  Mix. Bake at 325º for 55-60 minutes in prepared Bundt pan. You can drizzle cake with glaze once inverted and cooled. 

Glaze directions:

Start with 1 c powdered sugar and gradually add 7-up until desired consistency.  Drizzle over pound cooled cake.

Here’s a recipe that I love…

MELT IN YOUR MOUTH CHICKEN

 4oz chicken breasts (@ 4)

1/2 c parmesan cheese
1 c Greek yogurt -plain
1 t garlic powder
1 1/2 t seasoning salt
1/2 t pepper

Mix all ingredients and spread mixture over chicken breasts, bake at 375 degrees for 45 minutes.  Absolutely delicious and it’s healthy. So much better than fried!!!

Tip of the day

Before you dismiss that rather uninspiring piece of garnish on the side of your plate, it is worth knowing its many health benefits. Originally native to the Mediterranean, parsley has been used for centuries for its healing qualities, and offers so much more than decoration for a pizza. Many people are choosing to drink parsley as a smoothie, but what are the benefits of this ancient herb? And are there any drawbacks?

Flavonoids

Parsley contains phytochemicals known as flavonoids. As well as giving plants their bright colours, these have a diuretic effect and can lower your blood pressure. A healthier flow of fluids though your kidneys will help to cleanse them of any bacteria and toxins that they have accumulated. It is thought that this in turn helps reduce the risk of kidney stones, although clinical trials have been inconclusive.

vitamins A and C

Parsley is packed with vitamins A and C. Containing around a quarter of your daily intake of vitamin C, a few sprigs of parsley will help promote healthy skin, bones and immune system. Vitamin A, also known as retinol, helps repair your retinas allowing you to see in poor light, and you can get your entire daily intake of this through parsley.

Red blood cells need a healthy supply of iron to effectively distribute oxygen throughout the body, preventing anemia and supporting healthy muscle and brain function. A lack of iron in the diet is characterised by poor concentration, fatigue and tired muscles. While foods such as red meat and eggs offer higher levels of iron, the vitamin C found in parsley helps your body absorb it better.

rich in antioxidants

Parsley is rich in antioxidants which help combat the effect of free radicals. This helps maintain healthy cells and protect them from cancer.

relieve stomach cramps

Chewing on parsley can help to cleanse your palate, freshen your breath and relieve stomach cramps. So next time you have a 12 inch seafood pizza, leave some room for this piece of seemingly useless garnish.

Moderation is the key

As we are not used to eating parsley, there may be a few side effects as our bodies learn to adapt. The most common of these are headaches and loss of balance, although this should only occur after ingesting a sizable amount. For some people, the detox effect could place a strain upon their kidneys. For pregnant women, this could stimulate uterine contractions in some cases. Like many other aspects of nutrition, moderation is key.

For all my chocolate lovers out there…

Chocolate Cobbler:

3/4 c sugar

1 c self rising flour

2 T cocoa

1/2 c milk 

3 T melted butter

1 t vanilla

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.
Top Mixture – Mix together and sprinkle evenly on the above mixture.

 

1/2 c sugar

1/2 c brown sugar

1/4 c cocoa

Pour 1 1/2 cups hot water gently over all.  DO NOT MIX- just gently pour over all.
Bake at 350 degrees for 40 minutes.  Serve hot, or cold.

Tip of the day…

Watermelon

All kinds of melons are beneficial to your health, but watermelon is known as one of the juiciest fruits on the stand.  That’s probably because it consists of 92% water.  According to Grotto, it also has a natural diuretic property and is a great source of potassium. “The balance between sodium and potassium is important when it comes to controlling bloat,” he says.  For DIY spa water, try mixing lemon, cucumber, watermelon, and rosemary for an ultimate belly-deflating fix.  (A word of caution: You may need to use the restroom more than usual when sipping on this.)

Here’s a recipe that I like…

Chef Pete’s Homemade Salsa: This is the perfect time of year to make salsa! Makes about 2 quarts

5 lbs. tomatoes sliced in half …

1 Medium white onion, finely chopped

2 to 3 T of olive oil

3 to 4 cloves of garlic, finely chopped

6 chilies of your choice, (I used 2 small Jalapenos, 4 serranos,  2 cherry chilies and 1 habanero), seeds removed and finely chopped. 

2 T of Chilpotle in adobo

1 bunch of cilantro, finely chopped

1 fresh lime, juiced

Salt and pepper to taste

Preheat the oven to 400 degrees. Place the tomatoes cut side down on a sheet tray and place in the oven, roast until the tomato skins start to blister, about 20 to 30 minutes. While the tomatoes are roasting, heat a large sauté pan over medium high heat. Add the olive oil and swirl to coat the bottom. Add the onions and cook until slightly softened. Add the garlic and chilies, chipotle in adobo and cook for 2 to 3 minutes. Remove the pan from the heat and let cool. When the tomatoes are blistered remove from the oven and pick off the skins and discard. Place half of the tomatoes and half of the onion mixture into a food processor and pulse until slightly smooth, but still has some chunk to it. Place processed salsa in a large bowl. Repeat with the remaining tomato and onion mixture. Combine both batches in a large bowl, add the cilantro and lime juice and mix to combine. Cover and refrigerate for at least 2 hours.