Author: misula29

Apple Crisp

Apple Crisp

This recipe is a hybrid from Karrie at HappyMoneySaver.com and The Chunky Chef. I liked the easy of baking from one and I liked the crisp ingredients from another. This recipe can be easily multiplied for batch baking, and also freezes really well! Ingredients: 1…

Pumpkin Pie [Large Batch]

Pumpkin Pie [Large Batch]

This recipe originally came from the back of a can of Libby’s amazing pumpkin puree and I have made it my own over the years. Ingredients: 1 1/2 cups brown sugar 2 teaspoons of pumpkin pie spice 1 teaspoon salt 8 large eggs 2 cans…

Lois’ Sugar Cookies

Lois’ Sugar Cookies

This is the sugar cookie recipe my Mom always used! She thinks the recipe is originally from the back of a box of cookie cutters from the 1980s, but not totally sure. These cookies taste great, and hold their shape!

Ingredients:

  • 2 3/4 cups All purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon salt
  • 3/4 cup of butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla (or almond extract)

Directions:

In the bowl of a stand mixer, combine the butter, sugar, salt, and baking powder. Blend on medium/high for a couple minutes until light and fluffy.

Scrape the sides of the bowl, and add both eggs at the same time. Turn the mixer back on for a couple minutes until the eggs have combined. Add the vanilla (or almond) extract and mix again for a minute.

Add the flour to the bowl and mix on low, just until combined.

Dump the cookie dough out onto some plastic wrap, and wrap tightly. Refrigerate for an hour before rolling out the dough. Bake cookies at 375 F for 8-10 minutes (depending on the shape of the cookie)

2021 Fall Freezer Meal Friday’s Open Collab!

2021 Fall Freezer Meal Friday’s Open Collab!

I am so excited to host this collab on YouTube! I love freezer meal ideas and recipes, and I so hope fellow YouTubers decide to share with.

Pumpkin Kodiak Cake Pancakes

Pumpkin Kodiak Cake Pancakes

This is a great quick and easy way to make pumpkin pancakes at home! Ingredients: 1 cup of pumpkin puree 1 teaspoon pumpkin pie spice 2 cups of buttermilk Kodiak Cake brand pancake mix 1 3/4 cups of water Directions: Simply combine all the ingredients…

Pumpkin French Toast

Pumpkin French Toast

This recipes is based off of the amazing recipe in Jenna Helwig’s book “Baby-Led Feeding”, I have increased the quantities and tweaked some of the ingredients.

Ingredients:

  • 4 eggs
  • 1 cup of pumpkin puree
  • 1 cup of whole milk
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 loaf of sandwich bread (I used Killer Dave whole wheat, thin cut, and there were about 20 slices)

Directions:

Mix all of the ingredients, except the bread, in a medium bowl with a whisk. Give the mixture a good mixing until there are no longer any streaks of egg.

Heat your griddle to 350F degrees, and grease with some ghee or butter.

Dunk each slice of bread into the custard mix just for a few seconds on both sides, place on the griddle. Cook 3-5 minutes per side.

Enjoy with butter and syrup, or confectioners sugar.

*Note: Once cooled this french toast freezes very well. Place cooled slices on a cookie sheet lined with parchment and freeze for about an hour. Store in a freezer bag for up to 3 months.

EASY Instant Pot Boneless Pork Butt

EASY Instant Pot Boneless Pork Butt

This recipe is so easy to throw together, and the instant pot does all the work. I love to make this in the fall for some reason, and serve with some mashed potatoes & roasted carrots. ENJOY! Ingredients: 5 pound Boneless Pork Butt 1 Tablespoon…

My 2nd Pregnancy Essentials…

My 2nd Pregnancy Essentials…

I am 38/39 and currently pregnant with my second baby. This post will be on ongoing list of things I use/used during my pregnancy….and no particular order other than I attempted to sort by trimester. First Trimester Second Trimester

Lemon Yellow Cake & Lemon Buttercream

Lemon Yellow Cake & Lemon Buttercream

This recipe is based off the wonderful Starlight Yellow Cake recipe from Betty Crocker.

Lemon Yellow Cake

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 2 Tablespoons butter, softened
  • 2 Tablespoons vegetable oil
  • 1/2 cup whole milk, room temperature
  • 2 Tablespoons sour cream, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon zest
  • 2 large eggs

Directions:

  1. Heat oven to 350 F. Grease bottom and sides of a 9 inch square glass pyrex dish.
  2. In a large bowl, beat all the ingredients with an electric mixer on low for 30 seconds, to initially combine ingredients. Then beat on high speed for 3 minutes. Pour batter into pan.
  3. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Lemon Buttercream Frosting

Ingredients:

  • 3 cups of powdered sugar
  • 1/3 cups of butter, softened
  • 1 Tablespoon of lemon zest
  • 1 to 3 Tablespoons of lemon juice
  • dash of salt

Directions:

  1. In a medium bowl, mix all the ingredients with an electric mixer on low speed. Beat on high speed for 2 minutes
  2. Adjust the consistency of the frosting with more lemon juice or powdered sugar.

Buttermilk Waffles

Buttermilk Waffles

This recipe is based off of the Betty Crocker Classic Pancake recipe, with a couple of my own modifications. This recipe makes about 6-8 waffles depending on your iron. Enjoy! Ingredients: 2 cups all purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1…