Place the butter, sugar, and corn syrup in a small pot and stir together over medium heat, until butter has melted and sugar has dissolved. Drizzle over popcorn.
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Mix all ingredients together with a egg beater or a stand mixer. Scoop into container. Very good with potato chips, pretzels and carrots. Enjoy!
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Ingredients Serves: 24 Cook time: 15 minuets
1. 2/14 cups flour or gf flour
2. 4 tsp baking powder
3. 1/2 tsp salt
4. 2/3 cup sugar
5. 1 egg
6. 1 ripe banana
7. 1 cup milk
8. 6 tbsp melted butter
9. 1/2 cup blueberries.
Preheat oven to 400 F, line 24 muffin tins. In a medium bowl mix together the flour, baking powder, salt, and sugar. In another bowl mash the bananas, whisk in the egg, milk, and butter. Fold in blueberries. Fill muffin tins 3/4 away full, bake for 15 minutes, let cool. Enjoy!
Note: can be stored in airtight container for about a week.
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12/29/18
Meringue ingredients: Bake: 45 mins Makes: 12
1. 2 egg whites
2. 1/2 cups sugar
Chocolate drizzle ingredients:
1. 1/3 cup coconut oil
2. 1/4 cup coco powder
3. 6 tbsp powder sugar
4. Sprinkles
Prepare a cookie sheet with parchment paper. Preheat the oven to 225 F. Beat the egg whites in a stand mixer until they foam stiff peaks, then add the sugar a 1/4 a cup at a time. Scoop heapfuls of the mixture on to the prepared cookie sheet with a spoon. Bake the meringues for 45 minutes. Melt the coconut oil in a bowl, mix it together with the cocoa powder and the powder sugar, if the drizzle is to thick add a little milk, if it is to runny add more powdered sugar. Drizzle the chocolate over the meringues, then sprinkle the sprinkles over the chocolate drizzled meringues. Enjoy!
Seves: 5 to 6 people
Ingredients
1. 41/2 C. powdered sugar
2. 8 to 9 tbsp condensed milk
3. 1 tsp peppermint extract
4. 3 to 4 drops of green food coloring
5. 3/4 C. chocolate chips
Combine the powdered sugar and milk in a bowl, stir until you have a crumbly mixture. Add extract and food coloring. Knead until you have a smooth douge. Cover work surface in powdered sugar, roll out the douge to an 1/2 inch thick. Cut into 5 or 6 inch round circles, place on a cookie sheet covered with parchment paper. Place them in the freezer until hard. Melt the chocolate chips in the microwave. Take each peppermint and dip half in the chocolate. Put back on the cookie sheet and place in freezer until chocolate hardens. Enjoy!
Note: can be stored in the fridge for up to two weeks .
1. 5 large apples
2. 2 Tbsp butter/coconut oil
3. 1/8 tsp nutmeg
4. 1/4 tsp cinnamon
5. 1/2 cup brown sugar
6. 1 cup water
Instructions
Take one of your apples and slice it into quarters, take one of the quarters and peel the skin off of it. Next slice the quarter into chunks. Put your chunks into a large pot. Do this to all of your 5 apples. Next add the cup of water to your pot, turn the burner on medium. When the water starts to boil stir it. When the boil starts getting high turn the burner on low and if the boil starts to go away turn the burner back up to medium, all this time you should be stirring. When the apples start to get very mushy you can mash them with a masher or you can just let them be ( I like the apple sauce when it’s chunky so I only mash it a little). When you think the apples are just right stir in the butter or coconut oil, nutmeg, cinnamon, and brown sugar. Let cool and enjoy!
Note: Can be stored in the fridge up to five days.
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