Crockpot Corned Beef and Cabbage

I looved this recipe. The only thing I did not follow is sugar and vinegar and added the cabbage about 15-25 minutes before I served so the cabbage was not soggy. Here is the link.

Petit Pains au Chocolat

I would have taken a picture of these except we were too excited to wait. I grew up eating these in Morocco and are very popular in Europe. Here is an easy recipe I found in a kid's cookbook.

• 1 sheet froezn puff pastry
• 4 ounces thin semi-sweet chocolate bar
• 1 large egg

• Preheat oven to 400 degress
• Thaw pastry at room temperature for 20 minutes until it is bendable. Cut pastry sheet into 12 squares
• Break or cut chocolate into 12 small rectangles. Place chocolate on one edge of the pastry and rool tight, finishing the seam on the bottom.
• Place the rolled-up pastries, seam side down. Press the open edges of the pastry with fork to seal
• Seperate egg yolk and egg white. Whisk egg yolk and 1 T of water. Using a pastry brush brush the tops of the pastry with egg wash.
• bake 20 minutes or until puffed and golden
• Let cool.

Kids Cook 1-2-3

by Rozanne Gold

Grandma's Tomato Soup

For the tomato soup I subsituted the water for whipping cream. I did not have tomato juice but I did have tomato sauce. I only added 1 tsp of sugar. It had a nice spicey kick to it. Zachary said it was way better than the can tomato soup.

Corn Dog Muffin

The Corn Dog Muffin was a hit with the kids. We ate this with tomato soup. I did not add the cheese. Other than that, I followed it exactly.

Neely's BBQ Sauce

Neely's BBQ Sauce is the best homemade BBQ sauce I have tasted. It has the perfect amount of sweetness to it.

English Toasting Bread.

Sorry No Picture. This bread gets eaten up too quickly. I found the recipe from the Bread Machine Magic by Linda Rehberg and Lois Conway.

• 3/4 cup of milk
• 1/2 cup of water
• 3 cups of flour
• 1 tsp salt
• 2 tsp. sugar
• 1/4 tsp. baking soda
• 2 tsp. yeast

1. Place all ingredients in bread pan. Select Dough setting and press start.
2. When machine beeps, remove from bread pan and turn onto a floured surfaced
3. Grease loaf pan. Sprinkle sides with cornmeal, if desired. I find it very messy with cornmeal so I do not do this step.
4. Place dough in greased pan and press evenly into pan
5. Cover and let rise in a warm oven for 20 -30 minutes. ( Hint: to warm oven, turn oven to Warm setting for 2 minutes then turn off. Place covered dough in oven ).
6. When dough has risen, Preheat oven to 400 F. Bake for 20-25 minutes. Rub a little butter on the hot bread to soften in. Let it cool for a good 10-15 minutes. Enjoy!!!!

Ginger Snaps

Preheat oven to 325
Cream together:
3/4 cup butter
2 cups sugar
Stir in :
2 well-beaten eggs
1/2 cups molasses
2 tsp. vinegar
Sift and add:
3 3/4 cups of flour
1 1/2 tsp. baking soda
2-3 tsp ginger
1/2 tsp cinammon
1/4 tsp. cloves
Mix ingredients until well blended. Form dough into 3/4in balls. Bake on a greased cookie sheet about 12 minutes. As the ball melts, th cokie gets a crinkled surface.
******This is from the joy of cooking cookbook.

Jessica's Marshmallow Cloud Cookie By Mrs. Fields

3 cups all purpose flour2/3 cup unsweetened cocoa powder1/2 tsp. baking soda1 cup granultaed sugar1 cup (packed) light brown sugar2 sticks ( 1 cup) salted butter, softened2 large eggs2 tsp vanilla extract12 ounces mini semisweet chocolate chips ( about 2 cups)8 ounces mini marshmallow, frozen
Preheat oven to 350. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer-otherwise they will thaw too rapidly.
In a medium bowl, combine flour, cocoa, and baking soda. Set aside.
Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
Gather 4 or 5 marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encassing them and forming a 2-inch-diameter dough ball.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 10-12 minutes. Cool on sheet 2 minutes, then transfer to a cool flat surface.The recipe is from the Mrs. Fields Best Ever Cookie Book!