Yum's yum Burger and Fry Sauce

Soooo YUM 

3 HEAPING TBS mayonnaise

3TBS gochujang sauce

1/2 TBS rice whine vinegar

1/2 TBS soy sauce

1/2 tsp garlic (Jarlic)

2 cracks each salt and pepper

Robyn's Cinnamon Baked French Toast

 

Cinnamon Baked French Toast

Ingredients

• 1 loaf stale bread (I used challah)
• 8 whole eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cups sugar
• 2 tablespoons vanilla
• 1/2 cup AP flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick cold butter, cubed

Directions

1. Grease a 9 x 13 inch pan.
2. Tear the bread into chunks and place them in the greased pan.
3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
5. Preheat the oven to 350 degrees.
6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
8. Serve warm with maple syrup and butter, if desired.

Recipe Source and Picture Source:Love in the Oven

Sister Southwick's Triple Chip Cookies

 1 1/2 C shortening

1 C brown sugar

2 C white sugar

4 eggs

4 c flour

2 tsp baking soda

2 tsp salt

2 tsp vanilla

12 oz chocolate chips

12 oz white chips

optional: butterscotch chips

bake 350 degrees for 10-12 minutes

Sis Southwick bakes for 11 min 30 seconds

Let sit on tray for 5ish minutes before moving to a cooling rack.

Kobi's Salted Caramel Marshmallow Crispy Treats

 Super yummy treats from Jakobi's baptism!  

Ingredients

16

Original recipe yields 16 servings

Ingredient Checklist

• 1 cup unsalted butter 
  
• cooking spray
• 1 cup dark brown sugar
• ½ cup heavy whipping cream
• 2 tablespoons light corn syrup
• 2 ½ teaspoons flaked sea salt
• 1 (16 ounce) package miniature marshmallows
• 12 ounces gluten-free crispy rice cereal (such as Kellogg's® Gluten Free Rice Krispies®)

Local Offers

ZIP 

Smith's Food & Drug Center
876 E 800 S
SALT LAKE CITY, UT 84102

Private Selection™ Salted French Butter

Extra rich & creamy churned in the purest French tradition

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Fred Meyer
555 S. 200 W
Bountiful, UT 84010

• •

Directions

Instructions Checklist

• Step 1

  Spray a 9x13-inch baking dish with cooking spray.

• Step 2

  Place cereal in a large heatproof bowl.

• Step 3

  Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.

• Step 4

  Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

Waffles of Insane Greatness-Liam's Fav

 

I think I might have finally found the best waffle recipe!  Been searching a long time! 

Recipe and Photo Source: I Am Baker

INGREDIENTS

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoonbaking powder
• ¼ teaspoonbaking soda
• 1 cup buttermilk
• ⅓ cup vegetable oil
• 1 large egg, room temperature
• 1½ teaspoons sugar
• ¾ teaspoon vanilla extract
• confectioners' sugar, for dusting
• butter and syrup, for serving

INSTRUCTIONS

1. In a large mixing bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.

2. In a separate bowl combine buttermilk, oil, egg, sugar, and vanilla. Mix well and then pour into the dry mixture, stirring well to combine.
3. Let the batter rest for 30 minutes-IMPORTANT!

4. When ready, preheat the waffle iron. Pour batter onto heated waffle iron and heat according to machine directions. Waffles are done when they are crispy on the edges and golden brown.

5. Dust with confectioners' sugar. Serve with butter and maple syrup.

   
   

   
   

   
   

   
   

How to Freeze Homemade Waffles

If you want to double or triple the batter to make the Waffles of Insane Greatness, they are easy to freeze. After the waffles are cooked, set them on a cooling rack (not directly on a plate) to cool completely. Once cooled completely, lay the waffles on a baking sheet and place them in the freezer to freeze (about 2 hours). After the waffles have frozen, store them in freezer-safe containers, separated by parchment paper, for up to three months.  When ready to enjoy the frozen waffles, pop them in a toaster oven to warm them up. You can also bake them in the oven for about 5 minutes at 425°F. Baking times may need to be adjusted depending on the thickness of your waffles.

Easy "Custard" for Cupcakes or Pie

To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions).  Let cool.  

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Diana's Mexican Street Corn

So SO good!   

Photo and Recipe from Dessert Now Dinner Later

INGREDIENTS

•  2 Tbsp unsalted butter
•  4 cups corn kernels (fresh or frozen)
•  1 tsp minced garlic
•  1/3 cup mayonnaise
•  1/2 tsp chili powder
•  1/2 cup cotija cheese
•  1 Tbsp lime juice, fresh squeezed
•  1-2 Tbsp chopped cilantro (optional)
•  kosher salt, to taste

INSTRUCTIONS

1. Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
2. Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
3. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.