Light and Fluffy Overnight Waffles

•  1 T dry yeast
•   ½ c. warm water
•   2 c. warm milk
•   2 c. flour
•   1 t. salt
•   ½ c. margarine/butter melted or vegetable oil
•   ¼ t. baking soda
•   2 eggs

1. Sprinkle yeast on the warm water in a large mixing bowl and let stand for 5 minutes
2. Add the milk, sugar, and flour and beat until smooth
3. Cover the bowl with plastic wrap and let the mixture stand overnight
4. The next morning, or whenever you want to cook the waffles, add the beaten eggs, the margarine/oil, the salt, and the baking soda (it helps to put the baking soda in warm water before adding it)

Pumpkin Chocolate Chip Muffins

Ingredients

•   4 eggs
•   ½ c. oil (or substitute applesauce for this too)
•   1 c. unsweetened applesauce
•   1 (16 ounce) can pumpkin (2 cups of pureed pumpkin)
•   1 c. sugar
•   3 c. flour
•   2 tsp. baking soda
•   2 tsp. baking powder
•   2 tsp. cinnamon
•   1 tsp. salt
•   1 c. chocolate chips

Directions

1.  Mix dry ingredients together; separately, mix wet ingredients
2.  Blend the two mixtures together, fold in chips
3.  Generously fill a 2 greased muffin pans
4.  Bake at 400 degrees F for 16-20 minutes

Double Chocolate Banana Bread

• 1 cup sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups mashed bananas (about 3)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan  or muffin tins with cooking spray. 

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

 3. Spoon batter into pan. Bake 60-70 minutes for loaf or 20 minutes for muffins until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Reunion Recipes

Cinnamon Roasted Almonds

By Georgia

• 1 egg white
• 1 t. vanilla
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/4 t. salt
• 1 t. ground cinnamon
• 4 c. whole almonds

1. Preheat oven to 250 degrees.  
2. Lightly grease a cookie sheet. 
3. Beat egg white till foamy, add vanilla.  Add the nuts and stir till well coated.
4. Mix the sugars, salt, and cinnamon and sprinkle over the nuts.
5. Toss to coat and spread evenly on the prepared pan.
6. Bake for 1 hour, stirring every 20 minutes until golden.
7. Allow to cool, then store in an airtight container.

 The Best No-Bake Bars You'll Ever Eat

By Esther

• 1 c. peanut butter
• 1/2 c. honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 c. dry oats (not instant)
• 1 c. shredded coconut                   
• 1/2 c. chopped walnuts or pecans (optional)
• 1 1/4 c. dark chocolate chips
• 1 t. vanilla

1. Melt peanut butter, honey, and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips, and vanilla.Stir until chocolate is entirely melted.
3. Pour into a 9 x 13 foil lined pan and cool in the fridge.
4. When it's set, cut into bars and enjoy. Store in the fridge...if they last that long!

Buffalo Chicken

Ingredients

• 20 chicken wings (or 1 dozen drumsticks)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter 

Directions

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour.

Chicken Tikka Masala

 Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

• 1 cup plain yoghurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 1/4 t. red pepper
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger

(Sauce)

• 1/4 cup cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 small onion, diced
• 1 bell pepper, cubed (optional)
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 1 can (8 oz.) tomato sauce
• 1c. heavy whipping cream

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.

 Put in the fridge for 1-2 hours then discard the marinade. Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. For the sauce, melt the butter over medium heat. Add onion, bell pepper,and jalapeño and cook till tender.  Add coriander, cumin, paprika, garam masala, garlic, and salt. Stir to combine. Stir in tomato sauce and simmer for a few minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream . Serve with white rice and garnish with fresh cilantro.

Montana Moose Poop (or elk poop)

Montana Moose Poop 

Liv

I got this recipe from my piano teacher and the first time we made was at my 8 year old birthday party.

photo courtesy of the internet-- north dakota kitchen

Ingredients:

10 cups of cocoa puffs

2 cups of corn syrup

1 1/2 cups of sugar

1 1/2 cups of peanut butter

2 cups of dry roasted peanuts

Line jelly roll pan with parchment paper. (Don't use waxed paper as a substitute. It won't work!)
In a really large bowl, pour 10 cups of cocoa puffs.

Combine corn syrup and sugar in a pan on the stove top. Stir and bring to a boil. Add peanut butter, stir 'til melted. Add peanuts, stir to combine.

Pour over cocoa puffs. Stir to coat. Pour into prepared pan (you may have to press it down.) Let cool. Cut into bars and enjoy!

LKP