Cinnamon Sugar Pretzels

1 (16 oz) bag pretzel snaps

⅔ cup vegetable oil

½ cup sugar
3 tablespoons cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir. Bonus: Mix together some cinnamon and sugar to sprinkle on after stirring. 

Homemade marshmallows

Ingredients

• 2 cups + 1 TBSP (411 grams) cane sugar
• 1/4 cup (85 grams) light corn syrup
• pinch Kosher sea salt finely ground
• 1 cup (237 ml) water divided in half
• 3 packets Knox gelatin
• 1 1/2 teaspoons pure vanilla extract 

Instructions

1. Combine the gelatin and 1/2 cup water in a mixing bowl stir briefly to combine; set aside, to allow the gelatin to bloom.
2. In a small, heavy-bottomed saucepan, combine the sugar, corn syrup, salt, and remaining 1/2 cup water. Place over medium-high heat and cook until the sugar syrup comes to a boil. gently swirl the pan to distribute the heat.
3. Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
4. After 2 minutes, remove the lid, check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for another minute to allow the condensation to wash down the crystals into the syrup.
5. Uncover and clip the sugar thermometer to the side of the saucepan. Let the sugar syrup cook until it reaches 245°F/118°C. Once the sugar syrup reaches 245°F/118°C, remove it from the heat and let the bubbling subside. Turn your mixer on medium-low and begin to pour the syrup into the gelatin, down the side of the mixing bowl. 
6. Whisk on medium-high for 5 minutes until the marshmallow base has doubled in size and becomes glossy white and fluffy. Mix for another 5 minutes on high speed, which increases the volume of the marshmallows further. 
7. As the mixer is running, prepare your pan. Line a 9x9 or 8x8 pan with parchment paper and then spray with non-stick cooking spray or coconut oil. Then sprinkle with powdered sugar. 
8. Add the vanilla, to the marshmallow base and whisk for a further minute on high speed to combine the vanilla. Scrape the marshmallow base into the prepared pan using a flexible scraper. Spread the marshmallow evenly in the pan, sift confectioners' sugar over the top of the marshmallow and allow the marshmallow to set for at least 4 hours.
9. After the marshmallows have set lift the parchment paper out of the pan onto a work surface. Cut the marshmallows with a long sharp chef's knife that has been dusted in powdered sugar. Dusting more as you cut if needed.

   
   

   For different flavors switch out extract for others 

CHEESECAKE BARS WITH A STREUSEL TOPPING PUMPKIN CARAMEL

Serves: 1 8 x 8 pan

INGREDIENTS

Crust

• 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
  
• 1/4 cup white sugar
  
• 1 tablespoon brown sugar
• 6 tablespoons butter, melted

Cheesecake

• 2 packages (8 ounces each) full fat cream cheese, at room temperature
  
• 1/2 cup + 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup + 2 tablespoons pumpkin puree (not pumpkin pie filling, not entire can)
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Streusel and Topping

• 1/2 cup brown sugar, packed
• 1/2 cup white flour
• 1/4 cup quick cooking oats
• 1/4 teaspoon cinnamon
• 1/4 cup butter, softened (not melted)
• 1 teaspoon vanilla extract
• Salted or plain caramel to top bars with

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.
3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
4. Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
5. Add the pumpkin puree, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.

Streusel

1. In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
2. Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
3. Allow to cool for about an hour and then place in the fridge for 1-2 hours.
4. Top each bar with caramel topping of choice.

TROPICAL BANANA BREAD

PREP TIME       10 min

COOK TIME      1 HOUR         

Serves: 12

INGREDIENTS

·         2 cups all-      purpose flour

·         1 cup flaked coconut

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         ½ teaspoon salt

·         3 medium overripe bananas (about 1 cup      mashed)

·         1 (8 oz.) can crushed pineapple

·         ¾ cup granulated sugar

·         2 large eggs

·         1 teaspoon vanilla extract

·         ½ cup coconut oil, melted and slightly     cooled

INSTRUCTIONS

1.   Preheat the oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.

2.   In a medium bowl, whisk together the    flour, coconut, baking powder, baking soda, and salt.

3.  Add the bananas to a large bowl. Use   the back of a fork or a potato masher   to mash the bananas. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.

4.  Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Pour the batter into the prepared baking pan.

5.  Bake for 1 hour. When a toothpick is inserted into the center of the bread, it should come out moist but with no raw batter on it.

6.  Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator.

Pumpkin Fluff

Prep time:  5 mins

Total time:  5 mins

Serves: 8

Ingredients

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix - use fat free, sugar-free for Weight Watchers version
• 1 Cup Powdered Sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice

Instructions

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
2. Fold in the thawed frozen whipped topping.
3. Chill in the refrigerator until serving
4. Serve with nilla wafers, Ginger Snaps or graham crackers.

Egg Nog Dip

Prep time:  5 mins

Total time:  5 mins

Serves: 8

Ingredients

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant Cheesecake pudding mix or Vanilla
• 1 Cup Powdered Sugar
• 1 cup Egg Nog
• 1 teaspoon Nutmeg

Instructions

1. In a large bowl, mix together instant vanilla pudding mix, egg nog and nutmeg.
2. Fold in the thawed frozen whipped topping.
3. Chill in the refrigerator until serving
4. Serve with nilla wafers, Ginger Snaps or graham crackers.

Caramel Sauce

Ingredients

• 3/4 cup brown sugar
• 3/4 cup sugar
• 1/2 cup corn syrup
• 1/3 cup butter
• 2/3 cup whipping cream

Instructions

1. In a medium saucepan combine sugars, syrup and butter.
2. Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
3. Remove from heat and cool 5 minutes.
4. Stir in whipping cream.
5. Pour into a jar and store in refrigerator. It will thicken when cold.

Toffee Dip

Ingredients

• 1 - 8 ounce cream cheese, softened
• 1 Container Cool Whip
• 1/2 C Caramel Sauce
• 1 - 8 ounce bag Heath English Toffee Bits

Instructions

1. In a bowl, beat cream cheese, Cool Whip, and Caramel
2. Fold in toffee bits. (Don't add toffee until ready to serve.)
3. Serve with sliced apples.
4. Store in refrigerator until ready to serve.

Pina Colada Dip

Ingredients:

1 (8 oz.) package cream cheese, softened

1 (7 oz.) jar marshmallow creme

1 C Cool Whip

1 (8 oz.) can crushed pineapple, drained

1/2 c. sweetened flaked coconut

Various fruits, crackers, or cakes to serve

Directions:

1. In a small bowl, beat cream cheese and marshmallow creme until fluffy.
2. Fold in pineapple and coconut.  Cover and chill until ready to serve.

Marshmallow Fluff Fruit Dip Recipe

1-8 ounce package cream cheese, softened

1-7 ounce jar marshmallow creme

1/2 teaspoon vanilla

Instructions:

Step 1: Soften cream cheese by leaving out on the kitchen counter or by microwaving on low power 30 seconds.

Step 2: Place cream cheese in a bowl and beat with an electric mixer until smooth.

Step 3: Add marshmallow creme and vanilla and beat until fluffy.

Step 4: Serve with an assortment of fresh fruit.

Makes 2 cups.

Hawaiian Grilled Chicken

Yield: about 12 servings depending on the size of the thighs

Ingredients

• 3 pounds of boneless skinless chicken thighs (I used Chicken Breast instead)
• 1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 1 - 1 1/2 cups brown sugar
• 1/2 bunch of green onions, chopped (reserve the other half for garnish)
• 1/2 teaspoon minced garlic
• 1 teaspoon of sesame oil (not essential but add it if you have it)
• 1 (13.5 ounce) can of coconut milk

Instructions

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
3. Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
4. *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. So good with just the right amount of coconut flavor.

Notes

Note:  The real key is the soy sauce. Kikomen's is way too salty. I prefers the Aloha Shoyu soy sauce. If you can only find Kikomen at least get the low sodium kind.

Not Chicken Pot Pie (Slow Cooker)

Ingredients

• 3-4 frozen chicken breasts
• 2 cans condensed cream of chicken soup
• 4-5 medium potatoes, peeled and diced
• 2 cups frozen peas and carrots
• 1 Chicken bullion cube
• Salt and Pepper to taste
• ½ -1 cup shredded cheese
• 1 Recipe of Bisquik biscuits or 1 can of biscuits (or you can totally make yours from scratch. It’s just not as fast)

Directions

1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
2. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
3. Prepare biscuits
4. Serve over biscuits
5. Top with shredded cheese.

Homemade Marshmallows Recipe

YIELD: ABOUT 30 MARSHMALLOWS

PREP TIME: 25 minutes

INGREDIENTS:

3/4 cup water, divided

3 (.25 ounce) packages unflavored gelatin

2/3 cup light corn syrup

2 cups white sugar

1 tablespoon *vanilla extract

1/4 cup cornstarch

1/4 cup confectioners' sugar

DIRECTIONS:

1. Line a 9x9 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.

2. Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.

3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.

4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.

5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.

6. Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

NOTES:- For a peppermint twist, add in 1/2 teaspoon of peppermint extract with the vanilla extract.- I used clear vanilla extract because I wanted to maintain a bright white color.