Thompson Girls' Recipes

 Overnight Cinnamon Rolls For cinnamon rolls: 1 c. warm milk, not hot 1/2 T active dry yeast (not instant) 4 T granulated sugar 3 c all-purpose flour, divided (+2-4 T) 1 large egg, room temp 2 T unsalted butter melted, divided 1/2 t. Salt For filling: 7 T unsalted butter, softened, divded 1/4 c. granulated sugar 1 T cinnamon For the Icing: 4 T unsalted butter, softened  4 oz cream cheese, softened 1/2 T vanilla extract 1 c. confectioners, powdered sugar 1. In the bowl of an electric stand mixer, add 1 c warm milk with 1/2 T yeast. Let sit uncovered for 7 minutes at room temperature. Add 1/2 c flour, 2 T sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100 oven for 25 min) It will look puffy. 2. Whisk in 1 egg, remaining 2 T sugar, 1 T melted butter and 1/2 t salt. 3. Using the dough hook on speed 2, add remaining 2/12 c flour (1/2 c at a time) letting it blend with each addition. Add more flour 1 T at a time just un...

Easy Cinnamon Rolls For the cinnamon rolls: 1 c warm milk (110-155 degrees) 2 1/4 t. instant yeast 1 large egg 2 T unsalted butter, melted, divided 4 T granulated sugar 1/2 t. salt 3 c. all purpose flour or bread flour, + 2-4 T. (and more to dust counter) For roll filling: 6 T unsalted butter, softened, + more to grease pan 1/4 c. granulated sugar 1 1/2 T. cinnamon For cream cheese icing: 4 T unsalted butter, softened 4 oz cream cheese, softened 1/2 T vanilla  1 c. powdered sugar 1. In a large mixing bowl (or stand mixer), add 1 c warm milk and sprinkle with 1 yeast packet instant yeast. Whisk in 1 egg, 1 T melted butter and 1/2 tsp salt. 2. Add 2 c. flour and stir. Add more flour 1 T at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won't stick to clean/dry fingers. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100 degree oven for 30 min (or at room temperature for 1...

 Zucchini Stir Fry 28 oz. cooked shrimp 12 oz. sausage 3 c. zucchini 3 c. yellow squash 1 c. asparagus 2 c. red bell pepper 1/4 t. salt 1/2 t. pepper 2 T. olive oil 2 T. Cajun seasoning In a large bowl, add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper, salt, and pepper. Add olive oil and cajun seasoning and toss until coated.  Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the veggies are tender. Garnish with fresh parsley if desired. 

 Snickerdoodles Dry ingredients: 3 c. flour 2 t. cream of tarter 1 t. baking soda 1 1/2 t. cinnamon 1/2 t. salt Wet ingredients: 1 c. butter 1 1/3 c. sugar 1 egg + 1 egg yolk 2 t. vanilla Topping: 1/4 c. sugar 1 t. cinnamon Preheat oven to 375. Line cookie sheets with parchment paper. Whisk dry ingredients. Cream butter and sugar for 2 min. Add the eggs and vanilla. Beat on medium high; scrape sides and repeat. Whisk dry ingredients in a separate bowl. While on low mix in dry ingredients to the wet ingredients.  (For less flat cookies chill dough for 30 min. Bake on convection for 8 min.). Shape into balls. Roll in topping mix. Space on baking sheet 3 inches apart. Bake for 10 min.

 Caramel Corn 1 c. brown sugar 1 c. molasses 1 t. cream of tarter 1/4 t. baking soda 1 T. butter 2 gallons popped popcorn Boil brown sugar, molasses, and cream of tarter to "soft ball" on a candy thermometer. Remove from heat and add baking soda and butter. Stir and pour over popcorn. Make into balls or cracker jack.

 Cowboy Casserole  Full of calories...but so worth it 1/2 lb ground beef 1 c. corn 2/3 c cream of mushroom soup 1 c shredded cheddar cheese, divided 1/3 c. whole milk 1/4 c sour cream 1 t. onion powder 1/2 t. pepper 1/2 c. crumbled bacon 32 oz. tater tots Preheat over to 375. In a large skillet, brown beef. Add the corn, soup, 1/2 c. of cheese, milk, sour cream, onion seasoning, pepper, and bacon. Mix well. In a 9x13 pan layer the beef, cheese, and tater tots. Bake fro 40-45 min. uncovered. Sprinkle with remaining cheese and bake 5 more minutes. 

 Chewy Pumpkin Chocolate Chip Cookies 1/2 c. butter 1/4 c. brown sugar 1/2 c. granulated sugar 1 t. vanilla  6 T. pumpkin puree 1 and 1/2 c. flour 1/4 t. salt 1/4 t. baking powder 1/4 t. baking soda 1 and 1/2 t. cinnamon  1 t. pumpkin pie spice 1/2 c. chocolate chips Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 c. chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.  Cover dough and chill for 30 minutes - 3 days. Chilling the dough is imperative. Preheat oven 350 degrees Fahrenheit. Line baking ...

  Lefse 5 Pounds Red Potatoes 2 t. salt (divided) 1/2 lb. butter 1 T Sugar 1/4 c. heavy cream 4 c. flour Cook Potatoes, skins and all (just take out the eyes) with 1 t. salt. Cook until soft about 20 min. Drain and cool potatoes.  Cut butter into pieces put into kitchen aid bowl with the other teaspoon of salt, sugar and heavy cream. By this time the steam is off the drained potatoes...start adding them to the kitchen aid with the butter mixture, just a few at a time and beat the living daylights of them no lumps or bumps please. Rice the potatoes. Place uncovered (maybe a tea towel only to cover) in fridge for at least 4 hours.  When ready to cook, mix in the flour into the potato mixture. If you double the recipe the ratio of flour is 2 1/2 lbs. of cooked potatoes to 2 cups of flour. Mix well with hands. Makes 1/4 c. balls. Cool and cook on lease grill. 

 Lisa's Chocolate Chip Squares 3 eggs 1 c. packed brown sugar 2/3 c. melted butter  1 t. salt 2 t. baking powder 1 package chocolate chips 1 t. vanilla  2 3/4 c. flour 1 c. nuts (optional) Mix sugar, eggs, butter, and vanilla. Mix flour, salt, and baking powder in a separate bowl. Combine the wet and dry ingredients. Add in chocolate chips. Bake in a 9x13 pan at 350 for 25 min. 

 Merry Cherry Bars 1 c. butter or margarine 1 c. granulated sugar 1 egg 1/2 t. almond extract 2 c. flour 3/4 c. chopped cherries 1/2 c. chocolate chips 1 c. sifted powdered sugar 5 t. warm water (or cherry juice) Beat together butter and sugar until light and fluffy; blend in egg and almond extract. Add combined flour and salt. Mix well. Stir in 1/2 c. cherries. Spread into ungreased 15 1/2 x 10 1/2 inch jelly roll pan. Sprinkle with remaining 1/4 c. cherries and 1/2 c. chocolate chips. Press in lightly. Bake at 300 degrees Fahrenheit for 30-35 minutes or until the edges are golden brown. Cool thoroughly.  Combine powdered sugar and water (you can substitute water for cherry juice). Mix until smooth. Drizzle over bars.