CHEESECAKE DUMP CAKE

1 15.25oz box cake mix. (any flavor that compliments your fruit choice)

2 21oz cans Pie Filling

8oz Whipped Cream Cheese

1 stick Butter, melted

Instructions

Preheat oven to 350 degrees. 

Spray 9×13 Casserole Dish with non-stick cooking spray.

Empty cans of Pie Filling into bottom of baking dish, and spread out evenly.

Scoop dollops of Cream Cheese on top and spread out over Pie Filling.

In a mixing bowl, combine dry Cake Mix and melted Butter.  Stir until crumbly.

Pour cake/butter crumble mixture over cream cheese layer in baking dish, and spread out evenly.

Bake for 30 minutes, or until sides are hot and bubbly.

***I have halved this recipe and baked in 9x9 pan for 30 minutes.

BACON WRAPPED SMOKIES

1 lb Bacon (cut each slice into 1/3's)
14 oz beef cocktail wieners
3/4 cup brown sugar

Heat oven to 325 degrees.
Wrap a 1/3 piece of bacon around sausage. Secure with toothpick.
Put into 9x13 pan.
Sprinkle brown sugar over all the bacon wrapped sausages.
Bake 40 minutes.
To keep warm, move to slow cooker on warm setting.

CINNAMON TOAST CRUCH MARSHMALLOW TREATS

5 TBL butter

10 oz marshmallows

12 oz box Cinnamon Toast Crunch (about 8 cups)

Spray 9x13 pan

Melt butter and marshmallows. Remove from heat

Stir in cereal

Press into pan

SPICED WASSAIL MIX

1 cup sugar

1 cup tang

4oz sweetened lemonade mix, like countrytime

1/2 tsp cinnamon

1/4 tsp clove

1/4 tsp All spice

Red hots, optional for topping

Combine all except red hots thoroughly

Mix 1 cup boiling water with 3 TBL mix and 1 tsp red hots if using

HOT CHOCOLATE MIX

25.6oz box instant dry milk

6oz jar powdered non-dairy creamer

2 cups powdered sugar

16oz can instant chocolate drink mix

1 cup cocoa (optional, but makes it more rich)

1/4 cup mix to 1 cup hot water

The BEST Gingerbread House Recipe & Royal Icing Glue

GINGERBREAD

1 cup shortening or butter

1 cup brown sugar

1 1/3 cups molasses

4 eggs

8 cups flour (may not need it all, but I usually do)

1 tsp baking soda

1 tsp salt

1 tsp all spice

1 tsp clove

1 tsp cinnamon

1 tsp ground ginger

You can make the dough one day and keep it wrapped in cling wrap in the fridge overnight, but let it come back to room temperature before rolling it out. Gingerbread dough is a stiff dough, and when it's cold, it's pretty much impossible to roll out. It's easiest to work with in the few hours after you make your dough.

1.  Cream together shortening & brown sugar

2.  Mix in the molasses and eggs

3.  Add in 6 cups flour and spices

4.  Gradually add in the remaining flour until no longer sticky

5.  Roll dough 1/8” thick *see cutting tip

6.  Place 1” apart onto a parchment lined baking sheet

7.  Chill at least 15 minutes in fridge

8.  Bake at 350 degrees 18-20 minutes.

9.  Let cool 5 minutes on sheet pan then move to cooling rack or towel to completely cool

*CUTTING TIPS:

Don't roll out the dough on the counter and then move the pieces. Instead, roll out the dough directly on the pan or on parchment paper, then lift away the excess.

ROYAL ICING

2 lbs. powder sugar

1 tsp cream of tartar

5 egg whites or 1 cup egg whites

Mix all together with electric mixer for about 5 minutes on HIGH, until thick and stiff. Keep covered with moist cloth and plastic wrap until ready to decorate.

GINGERBREAD GLUE – QUICK DRYING

3 TBL meringue powder

1lb. powder sugar

4-6 TBL COLD water

Mix meringue & sugar together

Add water slowly, START with 2 TBL

You want it very thick – a knife should drag through and leave a clean path

IF TOO THICK – add a tiny amount of water

IF TOO THIN – add more sugar

YOGURT (COLD START)

INGREDIENTS 

52oz ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk (whole or chocolate), or Costco organic whole milk 

Half of a 5.3oz Chobani plain or vanilla yogurt (freeze the other half for your next batch) 

OPTIONAL INGREDIENTS 

7oz Sweetened Condensed milk (freeze the other half for your next batch) or 16 oz Natural Bliss Coffee Creamer 

1-2 cups heavy cream or half & half milk 

2 TBL Vanilla or other extract flavorings (optional) Add in after yogurt finishes chilling process. 

INSTRUCTIONS 

1) Pour milk, yogurt and optional ingredients (not vanilla) into Instant Pot liner. 

2) Whisk well. Mix will bubble and foam up 

3) Lock the lid on the Instant Pot and turn the valve to sealing, not venting. 

4) Press the Yogurt button to 8:00hrs/Normal. You can increase incubation time (up to 24 hours) by pushing the + button and it will result in a more tangy yogurt. 

5) The Instant Pot will beep. Display will read 0:00 and will count UP to the 8:00 hours. When finished, the Instant Pot will beep and display YOGT. 

6) DO NOT STIR until fully chilled and/or strained. 

7) Remove the Instant Pot liner, cover, and chill in the fridge for 12-15 hours. 

8) After chilling yogurt, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain. 

9) Add vanilla or other extract flavorings if using 

STORE 

Yogurt will keep in the fridge for to 2 weeks. 

TOPPING IDEAS 

Honey 

Fruit 

Granola 

1-2 tsp jello powder (diy Gogurt) 

Jam 

Dip apples or graham crackers in it. 

Freeze into popsicles for the kids. 

NOTES

Yogurt must contain live/active cultures (listed in the ingredients or on the label) 

Make sure it is FRESH, NOT OPENED YOGURT. Once opened, your yogurt begins to weaken and will not culture properly. You can freeze leftover yogurt to use as future starters. 

What is the difference between Fairlife milk and a regular ‘ol milk? Fair life has been ultra-pasteurized, which basically means it has been boiled already which is why the cold start method works. Fairlife milk also has 50% more protein, 50% less sugar, 30% more calcium than regular milk. Fair life milk also has added the Lactase enzyme which makes this milk LACTOSE FREE!