German Chocolate Pecan Bars

3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut

How to make it :

Preheat oven to 350 degrees. Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through. Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray. Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal. Press mixture on bottom and 1/4 inch up sides of prepared pan.
Bake at 350 for 15 mins. Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth. Stir in the coconut and toasted pecans. Spoon and spread mixture onto prepared crust.
Bake at 350 for 20 to 25 mins or until golden and set. Cool completely on a wire rack. Lift bars using ends of foil as handles. Cut into squares with a serrated knife. Store in an airtight container.

Tick Repellent

20 drops Lemongrass oil
20 drops Eucalyptus oil
4 oz. Water

Katie's version of Lion house rolls

• 1-1/2 tablespoons instant dry yeast
• 2 cups warm milk
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 1 1/2 teaspoons salt
• 4  cups whole wheat flour
• 1-2 cups white flour 

Mix all ingredients in Bosch for 6-8 minutes. Put in a greased bowl to double. Roll out into 24 rolls, buttering the batter before shaping the rolls. Let double on a greased baking sheet. Bake at 375 for 14 minutes.

Jicama, Beet, Mango Slaw

3 T Rice Vinegar
1/4 c EVOO
S & P
2 c shredded jicama
1-1/2 c shredded beets
1 mango sliced into sticks

Mix all together and enjoy.

Doug's Favorite Ranger Cookies

1 1/4  cubes butter
1 cup brown sugar          Cream these ingredients then add
1 cup white sugar

2 eggs                    add to creamed ingredients
1 tsp. vanilla

Mix together 2 cups flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt

2 cups oatmeal
2 cups cornflakes
1 cup coconut

optional is nuts and chocolate chips

Bake 350 degrees for 12 minutes

Amazing chocolate chip cookies

I got this recipe from my friend who made them for Christmas one year. I haven't found a recipe that is more tasty. Made them for Truman's school class on his 9th birthday and got a lot of compliments.

Check out the Link Here if you want to read more tips

Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

INGREDIENTS

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

INSTRUCTIONS

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

NOTES

If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.

Healthier Buttermilk Waffles

This is adapted from the recipe from the Food Nanny's Cookbook.

Buttermilk Waffles
2 c flour
1-1/2 c whole wheat flour
4 t baking powder
1 t baking soda
1 t salt
4 eggs, separated (whip the whites separately and fold in gently at the end)
4-1/2 c buttermilk
1 c mix between plain yogurt and applesauce

Mix wet and dry ingredients separately.  Add together, don't over mix.  Gently fold the egg whites in at the end.

My favorite way to eat these is either with peanut butter, banana, and walnuts or walnuts, strawberries, and whipped cream.

I might start using more wheat flour and less white as time goes by.