Momz Recipeeze

Use either frozen dough or make your favorite roll recipe.   Raise 15-18 rolls in a greased 9x13x2" baking dish. Pour half of the coconut syrup over all. Bake in a 350F degree oven for 30 - 35 minutes. Drizzle with more syrup. Enjoy. Coconut Syrup (Mix well): 2 cans cream of coconut 1 cup sugar These rolls glisten with the glorious coconut syrup. After you scoop it out of the pan, take a spoon and drizzle extra syrup on top for serving. Yum!!!!

Make Sandwiches with: 1 (12 - 16 count) package King's Hawaiian Rolls sliced deli-style ham (I like to use maple honey ham) sliced swiss cheese Place sandwiches in 9x13x2" baking dish. Melt together: 1/4 cup butter 1 tablespoon prepared mustard (yellow) 2 tablespoons plus 2 teaspoons packed brown sugar 1 1/2 teaspoon Worcestershire 1 1/2 teaspoon poppy seeds Pour glaze over sandwiches. Cover with aluminum. Bake in a 350F degree oven for 20 - 25 minutes.

2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed Salt and pepper 2 tablespoons vegetable oil 3 large onions, chopped fine 12 oz (about 1 1/2 cup) canned crushed tomatoes 2 cups beef stock 3 tablespoons soy sauce 2 pounds carrots, peeled and cut into 1-inch pieces 1 pound potatoes, peeled and cut into 1-inch pieces 2 bay leaves 2 1/2 tablespoons Minute Tapioca Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.) Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring wel...

In a large stockpot whisk: 1-1/2 cups shoyu  3/4 cup water 1 cup dark brown sugar, packed 1/4 teaspoon dry ginger  2 cloves garlic, minced Add 5 lbs chicken thighs  Bring to a boil. Reduce heat. Simmer for about 1 hour 15 - 1 hour 30 minutes. Serve over sticky rice. Sprinkle with roasted sesame seeds, if desired.  My kids love to eat this with seaweed. We also had a salad it just didn't make it into the photo:)

Mix: 1/2 cup butter 1 cup brown sugar 1 egg 1 cup canned pumpkin 1 teaspoon vanilla Mix: 2 cups flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda Add two mixtures together. Blend well. Add 1 cup chocolate chips. Bake at 375F degrees, 8-10 minutes.

You might call it a Dutch baby, a German pancake, a popover, or a Yorkshire pudding. In our house we call it a "big pancake" and it's what's for breakfast this morning. Some hints, use room temperature ingredients and a super hot pan with melted butter. It helps your pancake to puff better. This recipe can be doubled and cooked in a 9x13" pan. "Big Pancake" Melt a stick of butter in a 9" iron skillet in a 450F degree oven. Meanwhile: 3 eggs 3/4 cup milk 3/4 1 cup all-purpose flour  1/4 teaspoon salt Use blender, blend well. Pour into hot pan/melted butter. Bake for 25 minutes. Everyone in our house likes to sprinkle powdered sugar on top. You can also use syrup or sliced fruit or all of the above. 

1/2 cup vegan butter, softened 1/2 cup Crisco  1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cup gluten free flour (adjust the flour as needed,based on the climate) 1/2 teaspoon baking soda 1 teaspoon salt 3 cups gluten free oats 2 cups semi-sweet chocolate chips DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C) 2. In a large bowl, cream together the butter, Crisco, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine gluten free flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.) 3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.