Swedish Kringle:

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Swedish Kringles

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"This is a flakey bar type treat that my mom made many times when I was a kid. It is a tasty almond flavored treat that is nice at Christmas-time!" — Jodie Hay 

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Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 1 cup all-purpose flour
• 1/2 cup butter
• 1 tablespoon water, or as needed
• 
  
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour

• 3 eggs
• 1 teaspoon almond extract
• 
  
• 1 cup confectioners' sugar
• 1 tablespoon heavy cream
• 1 tablespoon butter, softened
• 1 teaspoon almond extract

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
3. In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough.
4. Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
5. Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it's removed from the oven.

Source:  http://allrecipes.com/recipe/swedish-kringles/detail.aspx?event8=1&prop24=SR_Title&e11=sweedish%20kringle&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page

Pioneer Woman coffee cake:

The Best Coffee Cake. Ever.

Prep Time:

Cook Time:

Difficulty:

 Easy

 

Servings:

16

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Ingredients

• FOR THE CAKE:
• 1-1/2 stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Source:  http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/

Hmmmmmmmmmm....

"Gluten free rice energy bars with peanuts and chocolate chips."

I can't decide if this is a good idea, or just gross...right now I'm leaning towards gross, but we'll see in the future...

From:  A Healthy Cook on Facebook.

A Healthy Cook Jill it is prety easy - warm cooked rice, peanuts, chocolate chips and honey in the blender. then press them into a pan, top with more chips and nuts, and cool off in the fridge for an hour. They are great!

Photo from A Healthy Cook's FB page.

Renee's Chia Seed Pudding:

1 c. coconut milk
Approx 2T. cocoa powder 
1/4 c. whole chia seeds
Dash of vanilla
1 tsp. honey

Mix everything together, leave in fridge for a couple hours. It can work with any kind of milk, but I find that it sets better in coconut milk (at least better than soy milk).

Another Chia Seed pudding link:

http://pamelasalzman.com/vanilla-and-chocolate-chia-seed-pudding-recipes/

Boilermaker Chili

Source:  http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

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Original recipe makes 12 ServingsChange Servings

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer

• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

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Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

I got this recipe from my sister-in-law Andrea last Summer.  She made it one one of our family vacations and it was a huge hit!  I'm "learning to love" beans, so this was a great introduction for me.  :)  When I made it yesterday I was one 14.5 oz can of tomatoes short, so I just left out one can of tomatoes, one can of beans, and one pound of ground chuck.  It worked out perfectly!