Recipes (Kid Approved!) :)

Who ever dreamt I would create a recipe page?
Ha!  Not me!!  Part of being transformed. :)
Disclaimer - I did not come up with any of these recipes but thought it would be easier to post them here so I can find them and thought it might be useful for those who are like me - in search of food options that are easy to make and munchkins will eat too. :)  Just click on the links to be led to the recipes.

A big shout out to all the ladies who put these together and shared them with those of us who desperately needed help with food here overseas. :)

Crock Pot BBQ (pork, chicken or beef)
Hamburger Buns/Hot Dog Buns
Corn Pups (seriously - my kids devour these)
Pizza Crust
Chicken Nuggets (like Chik-Fil-A)
French Fries
Cheese Sticks (like Pizza Hut)
Ranch dressing (truly made me go wow!)

Breakfast
Biscuits
French Toast
Pancakes
Syrup
Cinnamon Rolls
Lemon Doughnut Muffins
Gooey Cinnamon Biscuits


Desserts
Brownies
Chocolate Chip Cookies
Chocolate Chip Cookie Cake
Peanut Butter Cookies  (We like to occasionally add 1/2 of a chopped chocolate bar)


Krispy Kreme Doughnut (almost)
(not taking credit for this recipe, I just combined a few different copycat recipes I found on Pinterest to match the items I could find here... so here is the compilation - it turned out delish!)

Ingredients

Doughnuts

2 1/4 tsp active dry yeast

1/2 cup warm water, 110 degrees 

1/4 cup granulated sugar, divided

1/4 cup evaporated milk, warmed to 110 degrees 

1/2 tsp salt

1/4 cup vegetable shortening, at room temperature

1 large egg

1 egg yolk

1/2 tsp vanilla extract

2 1/2 cups all-purpose flour, then more as needed

1 cups vegetable shortening,  and 2-3 cups of vegetable oil for frying

(could use 3-4 cups of vegetable shortening or use all oil - shortening is $$ here so I chose to split it, turned out ok)

Glaze Ingredients

1/2 cup butter melted

2 cups of powdered sugar

1/2 teaspoon vanilla

6-9 tablespoons of evaporated milk.

Directions

In the bowl whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and blend until smooth. Add remaining flour and knead until smooth and elastic, adding additional flour as needed (You want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.

Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (I used a small glass for doughnut and a soda lid for the hole - resourceful right? Just call me McGyver ;)). Cover and let rise until doubled, about 30 - 40 minutes.

Heat shortening/oil (combination or whichever you choose to use for frying) in a cast iron dutch oven (we got ours at IKEA but just need a deeper pot to reduce fire hazard risk) to 360 degrees (don't walk away from oil while preheating and don't let it get above 375 degrees).  If you don't have a deep fry thermometer you can just use extra dough to test (put oil on medium heat and if sizzles when dough put in, it is ready). 

Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (Can add more evaporated milk, regular milk or water to taste), you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). 

Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown (if doughnuts are getting too dark - oil is too hot, just turn it down a little). For the doughnut holes we had to use the metal spoon (important not to poke a hole in the doughnut).  

Transfer to a wire rack (or paper towels to catch oil). 

While hot, use chopsticks to dip into glaze.  Now since we don't have that cool mechanical flipper thing like KK has, we dropped into glaze with chopsticks then flipped to other side. 

Put onto wire rack (since we don't have those, we took out and use oven rack and drip pan), let cool.  

As always - Better when Fresh and Hot - so eat NOW!!

Once cool (like in the morn when kids wake to find you've made a delicious treat) reheat in microwave 5 - 10 seconds if desired. :)