Monkey Bread

 2 cans of biscuits, quarter
1 c. sugar
1 TB. cinnamon

Mix biscuits in cinnamon/sugar mix.  Dump into a greased bundt cake pan or 9x13 pan.  

Melt 1/2 c. butter and 1 c. brown sugar.

pour over top. 

Bake 30 minutes at 350*.  When it is done in the middle, flip it over and serve. 


-Urs

Best Sugar Cookies (used by Broulims Bakery in Rigby)

 2 c. Sugar
1 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
1 c. cooking oil

3 eggs
1 c. milk
1 tsp. vanilla
5 c. flour

Combine sugar (2c), baking soda (1 tsp), baking powder (4 tsp) and salt (1/2 tsp).  Add oil (1 c), eggs (3), milk (1 c) and vanilla (1tsp).  Stir until thoroughly mixed together.  Start adding flour a little at a time.  Chill at least an hour.  Roll out dough and cut into desired shapes or drop them on a cookie sheet.  Bake at 400* for 8-10 minutes (soft stage).  

Screaming Yellow Zonkers

1/2 c. White Karo Syrup
1 C. margarine
1 C. sugar
1 tsp. vanilla (or other flavor)
food dye for coloring 

6qts of popped popcorn, seedless

Bring first set of ingredients to a boil.  Pour over popcorn. 

If you want it harder, bake at 200* in a large roaster pan for 1 hour.  Stir 2-3 times.  

Cookie Dough

1/4 c. peanut flour
2 TB. coconut oil, melted
2 TB. Gentle sweet
Dash of salt
vanilla extract
2 TB. chocolate chips

1) Mix
2) Put in freezer 5-7 minutes
3) Scoop into balls.

Chocolate PB bars (S)

BARS:
  3 C. coconut, unsweetened, shredded
  2 C. oats
  1 C. baking blend
  2 TB super sweet
  2 C. unsalted butter, melted
  1 C. defatted PB Flour
  1/2 C. coconut oil

TOPPING: 
  1 1/2 c. coconut oil
  2/3 c. cocoa powder
  3 TB super sweet

1) Preheat oven 350. 
2) Mix "BAR" ingredients.  Butter 9x13 pan and press ingredients firmly into pan.
    Bake 15 minutes and let cool.
3)  Melt coconut oil, add cocoa powder & super sweet.
4) Pour over PB mixture.  Put in fridge.  Remove for 5 minutes to cut. 


**https://fitmomjourney.com/trim-healthy-mama-chocolate-peanut-butter-bars-thms/**

PB Cookie Dough Yogurt (FP)

3/4 C. greek yogurt
2 TB. defatted PB flour
2 doonks stevia
1/2 TB THM choc. chips

Mix


**https://mymontanakitchen.com/peanut-butter-cookie-dough-greek-yogurt-thm-fp-sugar-free/**

apple and snicker salad

7 granny smith apples, chopped into medium size pieces
1 pkg. miniature snickers, unwrapped and chopped
1 (12 oz) carton of cool whip

Placed chopped apples into a bowl.  Add snickers.  Mix in the cool whip.  Serve.

Taco Time's Crisp Bean Burritos

Never been to Taco Time?  You are missing out.  These are pretty dang close to how the real thing taste!

1/2 c. oil
5 soft flour tortilla shells
1 c. refried beans + salsa (to add flavor)
1/4 c. cheese

1. Preheat oven to 400*.
2. Heat oil in a skillet.  Spread about 2-3 TB of refried beans on each tortilla, sprinkle with cheese, roll up.
3.  Fry in oil for about 15 seconds on each side.  Place on baking sheet and put in oven.
4.  Cook for 5-7 minutes

Serve with sour cream, salsa, guacamole or enchilada sauce.

We don't even dip in anything, they are that good.

*Spencer approved aka picky eater

CORDON BLEU MELTS

1 loaf baguette bread
¾ c. ham, chopped finely
1 green onion w/ green top, thinly sliced
4 oz. cream cheese, softened
1 tsp Dijon mustard
1 c. shredded Swiss cheese, divided

Preheat oven to 350 degrees. Slice baguette bread into 20-25 slices. Arrange on a cookie sheet. In a bowl, combine the ham, onion, cream cheese, mustard, and ¾ c. Swiss cheese. Scoop one small teaspoon onto each bread slice. Spread to the edge of each slice. Bake for 15-18 minutes. Immediately sprinkle remaining cheese over each melt. Serve hot.

Extra Tidbit:
I totally stole this hook, line and sinker from my friend, but I couldn't help it! She made them for SuperBowl '08 and I think I ate about 15 of the 20 slices. SO GOOD!

Dinnertime Quesadilla

2 c. shredded cooked chicken (after shredding-add salt, pepper, and other seasoning i.e.: onion
powder, garlic powder, seasoned salt to taste)
½ c. drained canned whole kernel corn
½ cup sliced green onions, opt.
½ c. drained canned black beans, rinsed
1 c. salsa
1 c. Mexican style shredded four cheeses
8 flour tortillas
1-2 tsp. RANCH DRESSING (add more to taste)

Layer chicken, corn, onions, beans, salsa, cheese and a squeeze of ranch over half (ONLY HALF) of each tortilla.
Fold tortillas in half to close filling.
Cook one quesadilla at a time in large non-stick skillet on medium-high heat about 3
minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.

Extra tidbit:
**Don’t throw away leftover chicken, beans or corn!! Use it on a salad—Southwestern style! Eat with a mixture of ranch and salsa for dressing—YUM!!