Rice Flour Sugar Cookies

3 cups of rice flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1 cup butter
2 eggs, beaten
1 cup sugar

How to make it

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Mix all ingredients together to form dough
Roll dough out and cut out as desired, its fun to make these into holiday shapes or quick and easy just to cut into circles
Bake at 350 degrees 8-10 minutes

I was really surprised with these cookies, I had expected them to have a different taste or texture to them but they were really good! They had a little after taste but it really wasn't bad! I added 1 teaspoon of Nutmeg to the batter and I think it helped with the flavors. When I made it I immediately tasted the batter, I really wouldn't recommend doing that, the texture is really gritty but when it cooks, the texture evens out and the grit is gone! Also refrigerate the dough for 30 minutes so you can roll out and cut easier! The dough is really soft! They are a little lighter than a normal sugar cookie and I really like that!

Ham and Cheese Crescent Roll-Ups

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Yield: 8 sandwiches.
Thanks Amanda for this recipe! It sounds yummy!

Taco Crescents

3/4 pound ground beef
1/4 cup chopped onion
1 package (1-1/4-ounces) taco seasoning
1 can (4-1/4-ounces) chopped ripe olives, drained
2 eggs, lightly beaten
1/2 cup shredded cheddar cheese
2 tubes (8-ounces) tubes refrigerated crescent rolls

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in taco seasoning and olives; set aside to cool. Add eggs and cheese.
Unroll crescent roll dough and separate into triangles. Place triangles on an ungreased baking sheet. Place 2 tablespoons meat mixture onto each triangle. Roll and shape into crescents. Bake at 375° for 10-15 minutes or until lightly browned. Yield: 8 servings.
Thanks Amanda for sending this recipe in!!

Tiny Spicy Chicken

3lbs. Chicken
2-4 Eggs
Cornstarch
Garlic Salt
1-2 tsp. Chili Paste ( Sambal oelek, found in the Asian isle of the supermarket.)
1/2 C. Sugar
3/4 C. Ketchup
3 tsp. Soy Sauce
3/4 C. Chicken Broth
6 Tbs. Brown Sugar
1/2 C. White Vinegar
Dash of Salt

Cut chicken into bite size pieces. Sprinkle garlic salt on chicken. Let set for 30 minutes. Dip chicken int egg, then into cornstarch. Brown chicken in oil, but do not cook all the way. Put chicken in a 9 x 13 pan. Mix the last 7 ingredients to make the sauce. pour over chicken. Bake at 350 for 1 hour. Stir chicken about 2 times while cooking. serve with rice.

I have found when I make this I end up using a box or 2 of corn starch and a few more eggs! Also, this recipe take at least an hour to do all the prep work, ie cutting up the chicken and frying it, not including letting it sit for the 30 minuets! It is well worth the work it takes! It is soo yummy!

Banana Cake

2 1/2 cups cake flour
1 2/3 cups sugar
1 1/4 baking powder
1 1/4 baking soda
1 tsp salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cup mashed bananas (about3)
2/3 cups chopped nuts (optional)

Combine all ingredients in a large bowel and mix on low speed for about a minute. pour in to greased 9 x 13 pan. Bake at 350 for 45-50 minutes. Also works really well in loaf pans!
This recipe comes from Nikelle's kitchen! (I hope she doesn't mind that I put this on here but it is one of my favorites and I make it at least once a month!)

Apple Cream Cheese Bundt Cake

CREAM CHEESE FILLING:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

APPLE CAKE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar Preparation

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Pumpkin Cinnamon Chip Bread

Yield: 2 mini loaves or 1 regular loaf
Ingredients
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup cinnamon chips or chocolate chips

Instructions
Preheat the oven to 350F. Lightly grease 2 mini loaf pans or 1 regular size loaf pan.
In a large bowl, beat together the oil, sugar, eggs, pumpkin and vanilla.
Add the flour, baking powder, baking soda, salt, and cinnamon; stirring to combine. Fold in the cinnamon chips.
Spoon the batter into the prepared pans.
Bake mini loaves for about 30-35 minutes and large loaves for 60-70 minutes. Test with a toothpick in the center of the bread to make sure it’s fully baked. Remove the bread from the oven, and cool it on a rack.

This is sooo yummy! When I make it I double the recipe and put it into 3 pans. They do not puff up over the pan when I do that, but that is how I like them! Also, when I make it I end up using a big can of pumpkin and making 2 double batches. So 6 loafs in all!

The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips ( I like to use chunks, but any chocolate chips work too!)
Preheat oven to 350 degrees. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice. For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins.