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

  

Eclair Sheet Cake

Eclair Sheet Cake
Noah

Noah's new favorite dessert that a lady in our ward makes- I haven't actually made it but he's eaten it and gone on and on about it a couple of times so I asked her for the recipe....

photo courtesy of the internet 

Cake Ingredients: 

1 cup of water

1 stick of margarine

4 eggs 

1cup of flour 

Cake Prep: 

Bring water and margarine to boil add flour and mix into a ball. Cool slightly.  Add eggs 1 at a time and mix with fork

Spread into lightly greased 11 x 11x 1inch cookie sheet. (I think a large cookie sheet aka jelly roll pan works fine!)  Bake 400° fahrenheit for 15 - 20 minutes. Press down bumps with a spoon and cool.

Filling Ingredients:

1 (8oz) package of cream cheese (softened)

3 cups of milk

2 small packages of Instant French Vanilla pudding

Filling Prep:
Mix filling with electric mixer at medium.
Spread on cooled crust.

Top with 8oz container whipped topping and at serving time drizzle hershey's chocolate syrup over top then run knife through to create design.

This was (almost totally) entered by Liv.
   

German Pancakes

GERMAN PANCAKES

Whit

 

Liv loves anything pancake and these are super easy!

 

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, melted

 

BUTTERMILK SYRUP:

• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter or margarine
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• confectioners' sugar

 

Directions

1.     Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

2.     Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

Quick & Easy Garlic-Parmesan Rolls

QUICK & EASY GARLIC-PARMESAN ROLLS

Whit
Recipe by Our Best Bites

 

These are so yummy!  You can use more than 20 rolls, just make sure they each get a good coating of the buttery/cheesy/garlicy mixture!  Also, they work with the Rhodes speed rising method (which is the only method I ever use)

 

1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)

Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don’t count on people being able to stop after 1 roll…

Whit again- they taste good the next day too, if there are any left

Chocolate Biscoff Cheesecake Bars

CHOCOLATE BISCOFF CHEESECAKE BARS

Whit

This is from Bakerella—it’s a yummy cheesecake with the crust made from those cookies you get on the airplane (you can buy big pack at wally.) Italics are my changes…

Crust (I made a thicker crust once with more cookies, it has plenty of butter and sugar, no need to increase those)
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

• Mix cookies and sugar together.
• Add butter and stir until combined.
• Press mixture into a 13 X 9 pan.

Cheesecake
3 (8 oz.) packages cream cheese, softened (I use Neufchatel)
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

• Preheat oven to 325 degrees.
• Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• Add sour cream and vanilla and mix until just combined.
• Pour on prepared crust and bake for about 45 minutes.
• Remove and cool.
• Prepare ganache.

Chocolate Ganache (you don’t need this much, half it or skip it, that’s how Noah likes it just plain cheese cake)
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

• Heat cream and butter on stove until just before boiling.
• Remove from stove and pour over chocolate. Stir until completely combined.
• Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
• Pour over cooled cheesecake.
• Cover and refrigerate overnight.
• Cut into bars and serve.

Makes about 30 bars.

* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

Baked Creamy Chicken Taquitos

BAKED CREAMY CHICKEN TAQUITOS
Whit

 

(italics are our changes)

 

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese (Neufchatel is okay)                          1/2 t onion powder
1/4 C green salsa (we’ve done red)                                               1/4 t granulated garlic
1T fresh lime juice                                                                           3 T chopped cilantro
1/2 t cumin                                                                                        2 T sliced green onions
1 t chili powder                                                                                (can skip this)

2 C shredded cooked chicken
1 C grated pepperjack cheese (or whatever you have)

small corn tortillas
kosher salt (regular salt works too)
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.