Sticky Buns

Only the best sticky buns-they began as a Jones family tradition for Christmas morning breakfast, then became known as NEPA Sticky Buns when I made them the first day of each semester in college for my friends. Now I make them several times a year for special occasions; they are always are a favorite and the recipe is commonly requested. I have tweaked the recipe a bit since the original Jones' Family Christmas morning. 

You need a bread maker to make the dough (if you really want to cheat-not as good, but you can use frozen white bread dough).

Dough:

3/4 cup +1 Tbsp Milk at 75-85* F
1 Large Egg
4 Tbsp Butter (cut into 8 pieces)
3 Cups Bread Flour
3 Tbsp White Sugar
1/2 Tsp Salt
2 Tsp Active Dry Yeast

1. Place milk, egg and butter in the bottom of the bread pan.
2. Add flour, sugar and salt to pan; making a well in the center, add yeast. 
3. Set bread maker to dough setting.
4. After the dough is done, knead for 1 minute and rest for 15 minutes covered.
5. Roll dough into a rectangle, about 15x10 inches.

Filling:

1/4 cup butter melted
1/4 cup sugar plus 2 Tsp cinnamon

1. Brush dough with butter and sprinkle on cinnamon sugar evenly.
2. Roll dough up tightly starting with the long side.
3. Cut dough into 12 even sections and place into greased 9x13 pan.

Glaze:

1/2 cup Butter
1 Cup Brown Sugar
2 Tbsp milk
2 Tsp Cinnamon
1 Large Package of Cook & Serve Vanilla pudding

1. Combine all ingredients in a small sauce pan until smooth and melted.
2. Pour glaze over buns.
3. At this point, either refrigerate overnight or let rise for 30-45 minutes.
4. If you refrigerate them, you need to let them rise for the 30-45 minutes before baking.
5. Bake buns for 20-25 minutes at 375* F until golden brown.
6. Cool for 10-15 minutes, then flip the entire pan onto a cookie sheet or another 9x13 pan. 
7. After baking you may add cream cheese icing, glaze, peanut butter icing, or chocolate curls. Before baking you may add nuts if desired. Or just eat plain. They are great however prepared! 

Quick and Easy S'More Cupcakes

1 Box of Yellow Cake Mix (I would highly recommend Pillsbury Supreme Moist)

24 Marshmallows

1-2 crushed honey graham crackers

2 Bars Hershey's Milk Chocolate-break into individual pieces.

Cupcake liners

1. Prepare yellow cake according to box recipe for cupcakes.
2. Bake according to box directions, but set your timer 5 minutes less than directed.
3. Take cupcakes out of the oven when timer goes off, and place a marshmallow on top of each cupcake. 
4. Return cupcakes to oven for remaining 5 minutes. 
5. When cupcakes are done, take a greased butter knife and spread melted marshmallow to frost the top of the cupcake. Sprinkle tops of all the cupcakes with crushed graham cracker.
6. Turn oven on to broil. Place cupcakes back in oven with the door cracked. Watch closely. Remove from oven when the tops of the marshmallows turn golden brown. 
7. Allow cupcakes to partially cool and then push 1 piece of chocolate into each cupcake. 
8. ENJOY!

Homemade Laundry Detergent

1 Bar Fels Naptha Soap-Grated 

(about $1-$1.50 depending where you buy it)

1 Cup 20 MuleTeam Borax 

(about $5.50 a box-will make approx 8-10 batches)

1 Cup Arm&Hammer Washing Soda-Not baking soda 

(about $4.00 a box-will make approx 6-8 batches)

3 Cups Water

2 clean quart canning jars with lids

1. Place all ingredients in a sauce pan and simmer until dissolved. Be careful not to allow it to boil over-though a soapy stove will give you good motivation to clean it!
2. Evenly divide soap between the two quart jars.
3. Top off with water and stir to combine.
4. Let set up for 24 hours. It will separate into two layers; a thick white substance and yellow liquid.
5. Use a butter knife to cut through the thick white layer, and pour into a blender or food processor. 
6. Blend one jar at a time until smooth-like mayonnaise.
7. Rinse out canning jars (there may be some borax crystals in the bottom), and scrape the detergent back into the canning jar.
8. Store in your laundry room. Use one tablespoon per regular load (1/2 tablespoon for HE). 

You can find all the ingredients to make your own laundry detergent at most local grocery stores. Your total cost to make this laundry detergent is approximately $2-$3 and it will wash 120 regular loads of laundry-compared to Tide at $12 to wash 64 loads!!! The savings are worth it and the homemade detergent works just as well! 

New Variation (Easier-this is what I use exclusively now)
1/2 bar of Fels Naptha (cubed)
1/2 cup washing soda
1/2 cup borax
1/2 cup crystal laundry scent booster (optional)
4 cups boiling water

Place in large food processor and pulse until smooth powder is reached. Add boiling water and blend until detergent is smooth and all powder is dissolved. Place in a quart jar. Use 1 tablespoon per load.

The Best Peanut Butter Eggs

• 1 8oz package Cream Cheese (softened)
• 1/4 Cup Butter (softened)
• 1 1/2 Cup Creamy Peanut Butter
• 1/2 Tsp Salt
• 1 1/2 Tsp Vanilla
• 2 Lbs Powdered Sugar (6-7 cups)
• 1 Lb Coating Chocolate Wafers (Milk or dark)
• White or colored chocolate to decorate eggs

1. Cream together first five ingredients. 
2. Slowly add powdered sugar. 
3. Form into one tablespoon eggs or balls, flatten if desired. Or roll out dough to desired thickness and cut out with egg shaped cutter.
4. Refrigerate until firm.
5. Place chocolate wafers in bowl, melt chocolate in microwave, stirring every 30 seconds, until melted. 
6. Use fork to dip each egg into chocolate until fully coated. Shake off excess and wipe bottom of fork on edge of bowl. Place carefully onto waxed paper until chocolate hardens.
7. Melt white/colored chocolate in a sealed sandwich bag. Cut off the corner of the bag to make a small hole and drizzle eggs with chocolate. 
8. Keep refrigerated.

 My mother's own recipe! =) No other recipe beats these eggs!!!

Taco Soup

2lbs Ground Beef Browned
2 Cans Corn (no drain)
2 Cans Pinto Beans (drained and rinsed)
2 Cans Italian Diced Tomatoes
2 Pkg Taco Seasonings
2 Pkg Dry Ranch

Combine in crock pot. Cook on low for 4-6 hours. 
Serve with shredded cheddar, sour cream and tortilla chips! 
 

No-Machine Three Ingredient Ice Cream

• 16 Ounces Cool Whip
• 1 Pint Half and Half
• 2 Packages Instant Pudding (any flavor or combinations-chocolate, banana, vanilla, pistachio, etc)
• Optional Mix Ins (for example-Crumbled Oreos or other cookies, fudge or caramel sauce, fruit/jam, etc)  

Combine all ingredients together. Pour into freezer safe container. Stir/swirl in desired mix ins. 

Freeze for 12-24 hours until set up! Eat!

**Great project with kids

**Make low fat/low calorie by using light/non-fat Cool Whip, fat free half and half (I don't even know how that is possible) and sugar free pudding mix.

* I am working on a ice cream cake using this recipe...YUM.

Best Peanut Butter Icing Ever

Delicious...not healthy or low fat at all...but great none the less.

Ingredients:

1 cup creamy peanut butter

1 1/2 sticks unsalted butter (10tbs/6oz) at room temperature

1/2 tsp salt (exclude if using salted butter)

1 tsp vanilla

1/2 cup milk

1/2 cup powdered sugar

Directions:

1. Cream together peanut butter and butter until smooth

2. Combine salt and powdered sugar in small bowl, and milk and vanilla in another bowl

3. With mixer on low, alternately add small amounts of sugar mixture and milk mixture

4. When thoroughly combined, turn mixer to high and whip until smooth light texture is reached

Will ice 24 cupcakes!

 

Basic Stir Fry

MMM...one of my favorite meals! And so easy and healthy!

YOUR NEED:

Your favorite vegetables...I like to use onion, snap peas, mushrooms, broccoli, carrots, and water chestnuts.

Your favorite meat...I like chicken breasts or steak, cut into thin strips (cuts best when left half frozen)

Pour a little olive oil into wok (or other pan), cook chicken (or other meat) until done, transfer to bowl. Then add and saute all vegetables until tender/crisp. Put meat back into wok. Add sauce, cook until thickened. Serve over rice! 

To make the sauce (I like lots of sauce, so you have plenty for the rice):

1 1/4 cup chicken/beef broth

1/4 cup lite soy sauce

1-2 cloves pressed garlic
2 tablespoons brown sugar

2 tablespoons corn starch 

2 tablespoons white vinegar

Chili powder

Ginger (fresh or dry)

Crushed red pepper

I don't have measurements for the seasonings because I just add to taste. Whisk right before adding to wok, to make sure the corn starch is dissolved.

AWESOME RICE TIP: To make sure rice is not sticky, try cooking it like this:

Get out your favorite rice (instant, white, brown...etc, anything). IGNORE water to rice ratio. Fill pot with water, as if cooking pasta. Bring to boil. Add desired amount of rice to boiling water. Set timer for cook time on rice directions (all brands and types are different), check occasionally. Drain when done. GREAT NOT STICKY RICE!

Apple Dip

Apple Dip 

8 Oz Cream Cheese (Softened)

1 Cup Plain Yogurt (I used greek)

2 Tablespoons brown sugar

2 Tablespoons honey

1 Teaspoon vanilla

1 Teaspoon Cinnamon

Cream together until smooth and whipped. Serve with sliced apples!