Sweetened Condensed Milk

3/4 c. Sugar

1/3 c. Water

4 TBSP Butter

Cook until it starts to bubble. Put in blender and add 1 cup powdered milk. Blend until smooth. Equals 1 can of sweetened condensed milk.

Easy Lemon Cookies

These are Carter's favorite cookies to make--he found the recipe and has made them a family favorite.

1 (18.25 oz) package lemon cake mix
2 eggs
1/3 c vegetable oil
1 tsp lemon extract
1/3 cup powdered sugar

Preheat oven to 375 degrees F.  Pour cake mix into a large bowl.  Stir in eggs, oil, and lemon extract until well blended.  Drop teaspoonfuls of dough into a bowl of powdered sugar.  Roll the cookie around until lightly covered. Place sugared ball onto an ungreased cookie sheet.  Bake for 6-9 minutes in preheated oven.  The bottoms of the cookies will be light brown and the inside chewy.

Chocolate Chip Scones

2 c. flour

1 T. baking powder

½ t. salt

¼ c. sugar plus 3 T.

1 scant cup choc. Chips

1 ¼ c. cream

3 T. butter, melted

Preheat oven to 425 degrees.  Mix dry ingredients leaving the 3 T. of sugar for later.  Add cream and mix with fork till just blended. 

Knead dough ten times.  Shape dough into pie-sized circle.  With sharp knife cut into 12-16 pieces ( make pie cuts).  Brush with butter and sprinkle 3 T. sugar.

Bake 14 minutes.

No-Bake Energy Bites

3 cups oatmeal

1 1/2 cup peanut butter (or other nut butter)

1 cup honey

3 cup coconut flakes

1 1/2 cup ground flaxseed

1 1/2 cup mini chocolate chips

1 tbsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Easy Refrigerator Crescent Rolls

This recipe comes from my sister Shanna's recipe blog

2 pkg yeast (or 5 tsp)
1/2 cup Sugar
2 tsp salt
1 egg
2 c. warm water
1/4 c shortening
6 1/2 c flour
butter, softened

In a mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg, salt, and 3 cups of the flour. Beat until smooth. Mix in remaining flour with spoon, hand, or dough hook until dough is easy to handle. Place in a greased bowl, turning once to bring greased side up. Cover loosely with plastic wrap. Refrigerate 2 hours. When dough rises, punch it down occasionally.

When fresh rolls are desired, remove dough from refrigerator, cut off amount needed, and keep remainging dough in the fridge for up to 3 or 4 days.

About 2 hours before baking, roll dough into a circle, spread with softened butter, and cut into wedges (like a pizza). Roll each wedge from large end to small, forming a crescent shape. Cover and let rise until double in size, about 1.5- 2 hours. Heat oven to 400F, bake 12-15 min or until golden brown.