Paradise Bakery Sugar Cookies

I was surfing across the web and I came upon a few websites with this recipe which I am not claiming as mine, but had to share because these cookies were so good.   I swear this recipe is the exact replica of the Paradise Sugar Cookie and they are so delicious!  When you look at the recipe you shudder at the amount of Crisco 2 entire cups!  But eating these once a while in moderation and giving yourself a treat here and there, is that so wrong?  I don't think so!  Enjoy!

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Paradise Bakery Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour (*important*)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating

Heat oven to 375 degrees.
In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix.
Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.
Bake 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown.
Makes about 3 dozen cookies.

Creamy Crock Pot Oatmeal

This recipe is a favorite of my family and co-workers.  You start it in a crock pot on low right before you go to bed and then when you wake up you have the creamiest oatmeal ever!  Some of the toppings we use in our oatmeal are the following: Chocolate chips, pecans, walnuts, banana's, craisins, raisins, chopped dates, granola and if you want to go over the top put a dollop of nutella in and stir till it melts! Kids get a kick out of scooping out their own oatmeal and then going crazy with the toppings and being happy with a full warm belly.  When I work night shift at the hospital I take in all the ingredients for the oatmeal and the girls bring in the toppings.  I start the oatmeal around 10:30 p.m.  and by 5-6:00 a.m.  everybody has a homemade creamy warm breakfast.  What a way to start your morning!

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9 1/2 cups water
3 cups steel cut oats (Found in the cereal isle at the grocery)
3 cups half and half
2 tsp. vanilla
1/2 tsp. salt
1 cup brown sugar
1 stick butter

Just before going to bed, combine the water and the oats in a slow cooker. Set crock pot to low, cover, and let cook overnight.  When you wake up stir in the half and half, vanilla, salt and butter.  Serve yourself a bowl and sprinkle with brown sugar to taste and add your favorite toppings!

Black Bean Salsa

Here is an easy throw together that is a hit at pitch-in's, parties or any type of gathering.  We make this during football games or card parties where of course you have to have an ice cold beer!  Beware this salsa is highly addictive!

Printable Recipe

1 can corn, drained
1 can black beans, drained
1/2 c.  white vinegar
1/2 c.  vegetable oil
1/2 c.  sugar
1/2 c.  hot salsa (your favorite brand)
1/2 green pepper, chopped
1/2 red pepper, chopped
1 med onion, chopped

Mix all ingredients and chill overnight.  Drain some of the liquid off before serving.  Serve with tortilla chips.

Homemade Carmel Corn

7 quarts plain popped popcorn

2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Printable Recipe

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans.  Set aside.

2. Preheat the oven to 250 degrees F . Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend.  Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.  Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Candy Cane Fudge




This recipe is one of my most flexible recipes that I use.  It can make many different flavors of fudge depending on the type of chips and flavoring that you use.  If you want chocolate fudge just use all milk or dark chocolate chips and use a teaspoon of vanilla instead of vanilla and peppermint extract combo.  If you want chocolate mint use an entire teaspoon of peppermint extract.  As long as you stay within the measurements you can make some phenomenal combinations.  Have fun and experiment and feel free to leave some feedback of your favorite combinations!

Printable Recipe
    3  C.   sugar
   1 1/2    sticks of butter
  2/3  C.  evaporated milk
1 1/2 C.  Andes Peppermint Crunch Baking Chips
1 1/2 C.  marshmallow cream
    1/4 t.   vanilla extract
    1/4 t.   peppermint extract
   1/2 C.  crushed candy cane pieces

Line a greased 9x13 pan with parchment or wax paper. 
Combine the sugar, milk and butter in a medium heavy sauce pan.
Heat to boiling and then stir continuously for 5 minutes until the candy thermometer reads 238 degrees.
Remove pan from the heat and stir in vigorously the remaining ingredients until well blended.
Pour into prepared 9x13 pan.
Immediately sprinkle and carefully press in candy cane pieces.
Cool until firm and cut into squares and keep in a covered container.

Tomato Time

I am so excited because it's TOMATO TIME! I took my boys to our seasonal summer trip to Tuttles Orchard. They always have the earliest tomatoes avaliable in Indiana and they are so delicious! While I am waiting on my plants to mature, I go to this little farm store and enjoy these sweet delicious gems. Since we had a lot of rain early in the growing season they had their Super XXX Sweet Corn avaliable earlier than normal, and it is the sweetest yummiest corn I have ever had. In August, I return to the orchard to buy a bushel of tomatoes to make my homemade tomato sauce which I will post later this August. Just check out the picture of the tomatoes in the farm store and let yourself get excited about TOMATO TIME!!!

Chocolate Eclair Dessert

2 sleeve packages of graham crackers
1 5oz. package of instant vanilla pudding
2 cups of milk
1 8oz. package cream cheese
1 14oz. can sweetened condensed milk
1 12oz. container frozen whipped topping
1 16oz. container of chocolate frosting

Line bottom of a 9x13 pan with graham crackers overlaping to fit. In a bowl combine pudding and milk and beat until thickened. In another bowl mix cream cheese and sweet condensed milk together until smooth. Fold whipped topping into cream cheese mixture, then add cream cheese mixture into pudding. Place 1/2 of cream cheese pudding mixture on top of graham crackers. Then place another layer of graham crackers on top of mixture. Place remaining cream cheese pudding mixture on top of crackers and then add last layer of crackers. Heat can of frosting in microwave for 30 seconds; just enough to soften it up and making icing easier to spread. Spread icing on top of crackers using the entire can so you will have a really yummy gooey fudge topping! Then place in fridge for at least 4 hours, but overnight is better. Enjoy and share with all your family and friends!