Chocolate Peanut Butter Crunch Bars

1 cup butter
1 cup peanut butter
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 12oz bag of chocolate chips

• Melt butter & peanut butter until smooth. 
• Mix in the rest of the ingredients EXCEPT chocolate chips until combined. 
• Spread mixture in a 9 x 13 pan
• Melt chocolate chips in microwave for 2 minutes, stirring after every 30 seconds.
• Spread over peanut butter mixture
• Refrigerate for 1 hour to set
• cut into desired portions.

Cowboy Cheeseburger Chowder

 Original Recipe from KBees

Cowboy Cheeseburger Chowder

When soup season hits, this Cowboy Cheeseburger
Chowder is the kind of hearty, cheesy, bacon-studded
comfort that can wrangle even the hungriest appetites.
It’s basically all the best parts of a backyard burger—
ground beef, melted cheddar, smoky bacon—tucked
into a creamy chowder with hash browns and corn.
Cozy enough for a weeknight, crowd-pleasing enough
for game day, and yes, it freezes beautifully (future you
will be thrilled).

prep time: 10 MINS cook time: 45 MINS total time: 55 MINS

INGREDIENTS
Avocado Oil
1/2 medium onion
3 carrots
1/2 - 3/4 cup cooked bacon
1 lb ground beef
4 cups hash browns
2 cups corn
2.5 cups chicken broth
3 Tablespoons butter
3 Tablespoons flour
4 cups whole Milk
8 oz shredded cheddar cheese
1/4 cup sour cream
Salt and pepper
2 Tablespoons Italian seasoning

INSTRUCTIONS

1. Heat a splash of oil in a large pot over medium heat. Add the ground beef, onion, and
carrots. Sprinkle in the salt, pepper, and Italian seasoning. Cook until the beef is browned
and the onions have softened. Drain off any extra grease, if needed.

2. Stir in the cooked bacon, corn, hash browns, and chicken broth. Let the mixture simmer for
10–12 minutes, or until the potatoes are tender and everything is warmed through. (If the
chowder thickens too much, add up to 1 cup of extra broth.)

3. Pour in the milk and let it heat gently while you prepare a quick roux.

4. In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2
minutes, just until golden and nutty. Remove from heat.

5. Stir the roux into the soup, giving it a couple of minutes to thicken.

6. Add the sour cream and cheddar, stirring until melted and creamy. Keep the soup warm but
don’t let it boil.

7. Ladle into bowls and serve with extra cheese on top and slices of sourdough for dunking.

servings: 8

Easy Creme Brulee Recipe

 Original recipe from Sally's Baking

• Ingredients:
• 8 shallow 4-ounce oval ramekins
• 5 large egg yolks
• 3/4 cup (150g) granulated sugar, divided
• 3 cups (720ml) heavy cream or heavy whipping cream*
• 1/2 teaspoon espresso powder (optional but recommended)*
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract*

• Instructions

  1. Preheat oven to 325°F (163°C).
  2. Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.)
  3. Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
  4. Place ramekins in a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.
  5. Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).
  6. Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
  7. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)
• 
  

Triple Berry Pie - from Tastes Better from Scratch

 See original recipe at https://tastesbetterfromscratch.com/triple-berry-pie/

• ▢Ingredients: 
• homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top lattice
• ▢7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• ▢1 Tablespoon lemon juice
• ▢4 Tablespoons cornstarch
• ▢2 Tablespoons butter
• ▢1 large egg white beaten with a fork
• Instructions:
• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
• To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

  To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

  Nutrition

  Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg
• 
  

Crumble topping for Apple Pie

 Somehow our old recipe was lost, but this is pretty close to what we used to use.

• 1 cup all-purpose flour
• ▢½ cup brown sugar packed
• ▢½ cup granulated sugar
• ▢1 teaspoon cinnamon
• ▢½ cup unsalted butter chilled and cubed
• 
  
• Combine all topping ingredients using a fork until completely mixed and crumbly.

       Top apple slices with topping and pat it down over the apples.

Cranberry - Apple Relish from Ball Blue Book of preserving

Yield: about 5 half-pints

4 cups cranberries, chopped
1 pound apples, peeled, cored, chopped
2 1/2 cups brown sugar
1 cup water
1/2 tsp cinnamon
1/2 c chopped walnuts (optional)

Combine cranberries, apples, brown sugar and water in a large saucepot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts; cook 5 minutes. Ladle hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

7 Layer Salad by Janine Michie

1 head of Lettuce
3-4 stalks of Celery
4 Green Onions
4 hard boiled eggs
2 cups frozen peas
2 cups Best Foods mayonnaise
2 cups Grated Fiesta Cheese
1 cup bacon bits

Break up lettuce and put in the bottom of a 9x13 pan

Cut up 3 - 4 stalks of celery and sprinkle over lettuce

Cut up Green onions and sprinkle over the celery

Cut up hard boiled eggs and sprinkle over the other ingredients

Then put frozen peas over the eggs and other ingredients.

Spread mayonnaise over the frozen peas. Then sprinkle cheese and then bacon bits on the top. 

Christmas Crack

1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz  bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large saucepan cook butter, sugar and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Buttermilk Syrup

1 cup white sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp baking soda
1 tsp vanilla extract

Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.

Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

Note: Make sure your pan is big enough as the syrup will foam up. Serve this right after you make it because the foam will slowly disappear, and that is the best part of the syrup.

Variations: make a cinnamon syrup by adding 1 tsp. cinnamon, 1 Tbsp huckleberry concentrate, or whatever flavoring you want. 

Make-Ahead Butterhorns

Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges. Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

---

This was printed from Money Saving Mom®: http://moneysavingmom.com
URL to original post: http://moneysavingmom.com/2010/03/make-ahead-butterhorns-recipe.html

Peanutty Ice Cream Pie

serves 8

Ingredients:
1 1/2 oz crispy rice (cold) cereal
4 T reduced fat peanut butter, divided
1 T honey
2 Cups vanilla non-fat frozen dessert

Directions:
Mix 3 T peanut butter and honey in a small bowl. Heat on high in microwave for 20 seconds. Stir in cereal and mix well. Press mixture in bottom of 9" pie plate. Chill. Slightly soften ice milk and blend with remaining 1 T peanut butter. Spoon mixture into pie crust. Freeze pie. Remove from freezer 10 minutes before serving

Per Serving: Calories 115; Total Fat 3 g; Saturated Fat 1 g; Cholesterol 1 g; Sodium 113 mg;
Total Carbohydrate 19g; Dietary fiber 1g; Sugars 10g; Protein 4g

Homemade Liquid Laundry soap

An "all natural," quick an easy way to make laundry soap using three main ingredients.

Large Batch of Detergent:
1 Bar Fels Naptha -
1 1/2 Cups Arm and HammerWashing Soda
1 1/2 Cups Borax
4 1/2 gallons of water

6 one gallon containers with lids. If using smaller containers, you will need more.

Chop the bar of Fels Naptha into marble size pieces and melt over medium heat in 2-3 quarts of water. (This takes @ 30 - 40 minutes). Once melted, add in the washing soda and borax. Simmer 3-4 minutes, making sure powders have dissolved. In a 5 gallon bucket add one large pot of HOT water. Add your soap mixture to the bucket and stir well. Add more hot tap water to within 2 - 3 inches from top of bucket. Stir. Using a funnel, while mixture is still hot, pour into empty containers. Old laundry containers, Clorox, and vinegar bottles are heavier duty and great to use. I initially used rinsed out milk containers until I had enough of the other bottles. Leave about 4 inches of head space. Place lids on top. Wait 24 hours for detergent to set up before using. You will need to shake the bottles quite a bit to break up the chunks of detergent that will form after it sets up. Detergent will stay a little clumpy. Lightly shake bottles before each use.

Use 1/2 cup detergent for regular loads. 3/4 to 1 cup for heavily soiled.

For Front Loading Machines: Use half the amount. This is a low suds detergent.

Small Batch of Detergent:
1/3 bar Fels Naptha
1/2 cup washing soda
1/2 cup borax1 1/2 gallons of water.

Use a 3 gallon bucket.
Melt the soap in 2 quarts of water and then add your washing soda and borax. Mix til dissolved. Add 4 quarts of HOT water to your bucket. Add soap mixture to bucket and mix well. Pour into smaller containers. Let set up for 24 hours. Shake before use.

Cost of Ingredients

Fels Naptha: I pay $1.06 per bar. Use one bar per five gallon bucket

Arm and Hammer Washing Soda: I pay $2.99 per box. This will make approximately 4 - 5, five gallon buckets of laundry soap.

Borax: I pay $3.15 per box. This will make approximately 6 five gallon buckets of laundry soap.

So if you purchase 5 bars of Fels Naptha, one box each of the washing soda and borax, you can make five (5) gallon buckets of laundry soap for about $12.00. This makes the cost of each five gallon bucket $2.40. 

One 5 gallon bucket makes approximately 144 half cup loads of laundry. This comes out to less than 2 cents per load!!

I love this detergent. In my opinion, it works just as well as the name brand detergents. I have many friends and relatives who also like this detergent. We are a family of four and a 5 gallon bucket lasts me quite a while. I make this detergents about 2 - 3 times per year. It takes less than one hour each time I make it.

No Bake Reece’s Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Love this tip from one of you readers!  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  That will prevent the top from getting solid and it will taste yummy!

Caramelized Onions in a Slow Cooker

By Monica at http://www.theyummylife.com/Caramelized_Onions              Servings: 4 1/2 cups

Ingredients

• 6 large yellow onions
• 2 tablespoons olive oil

Directions

Cut the peeled onions in halves and then quarters from pole to pole. Cut each quarter, pole to pole, in 1/4 inch slices. Coat inside of slow cooker with cooking spray. Add sliced onions and olive oil to slow cooker; toss with tongs or 2 forks to separate slices and distribute olive oil. Cover and cook on high for approx. 12-14 hours, until browned to desired color. Keep an eye on them during the last few hours of cooking time; if they begin to burn around the edges, stir, recover, and continue cooking until caramelized throughout.

Cooked onions may be eaten right way or frozen in small portions for future use.

Suggestions uses for caramelized onions:
--as a pizza topping (mushrooms and --caramelized onions are a perfect pairing)
--in an omelette
--on a burger, in a grilled panini or hot sandwich
--on a baked potato
--as a topping for grilled or broiled meat
--stirred into mashed potatoes
--mixed into sauteed greens
--tossed with pasta
--as an appetizer topping (a cracker spread with soft cheese, topped with caramelized onions)
--stirred into dips
--stirred into soups

Refrigerate or freeze. I like this Crock Pot method because it makes a big batch that I can freeze in small portions for use in future recipes. They're great to have on hand to add some quick pizzazz to many meals. I use small 4 oz. (1/2 cup) mason jars and ziploc freezer bags for freezing mine. I also keep the onion broth that remains in the bottom of the slow cooker. It has amazing flavor that is great to add to soups, sauces, and gravies.

Nutritional information. These are a low-calorie way to add a big flavor boost to your food. For 1/4 cup serving: 28 calories, 1.6g fat, 3.4g carbs, .6g fiber, 1.6g sugar, .4g protein; Weight Watchers PointsPlus: 1

Cetaphil Lice treatment

To treat lice, Cetaphil skin cleanser is applied liberally to the hair and scalp. Use a blow dryer after application. (It will form a hard shell on the hair.) Leave the hardened Cetaphil on the hair overnight and shampoo it out the next morning. All the lice should be dead (Pediatrics, September 2004). The procedure can be repeated a week later, if needed.

In addition to avoiding toxic chemicals, this "shrink-wrap" method that suffocates the lice eliminates the need to comb out the nits by hand, a tedious procedure for both parents and children.

Making Greek Yogurt from regular yogurt

Strained Yogurt (Greek Yogurt)

By Monica

Ingredients

• regular yogurt - whole, low, or no fat
• metal mesh strainer or colander
• large bowl
• cheese cloth, or sturdy paper towel, or basket-style coffee filter

Directions

Line strainer (or colander) with double layer of cheese cloth (or a paper towel or coffee filter). Place strainer over a large bowl, making sure there is space between the bottom of the strainer and the bottom of the bowl to catch drips. Pour yogurt into strainer. Cover with plastic wrap and place in refrigerator until liquid has dripped out to desired consistency. 

--drain for 1 hour to remove 20% of the liquid.
--drain for 3-4 hours to remove half of the liquid.
--drain overnight (8 hours or so) to remove all of the liquid. (closest to consistency of sour cream)

Use strained yogurt as full or partial substitute for sour cream, cream cheese, and mayonnaise.

Raspberry Vanilla Refrigerator Oatmeal

This recipe was taken from http://www.theyummylife.com/Refrigerator_Oatmeal

This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.

(See original post for detailed instructions & photos plus 5 additional flavor varieties; or, to leave a comment or question.)

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

Nutritional Info: 230 calories, 4g fat, 51g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7

Simple Flour Tortillas

Simple Flour Tortillas
*yields approx. 40 soft taco-sized tortillas

printed from penniesandpancakes.blogspot.com

(Note: This recipe is easily doubled or halved.  I usually mix together all the dry ingredients, then make about 2 cups worth of the dry mixture into tortillas, and save the other half of the dry ingredients in a gallon ziplock bag to use another day.  As with many of my recipes, I added some of my own home-ground whole wheat to to the mix to make the tortillas pictured above.)

INGREDIENTS

8 cups flour (up to half whole wheat)
1 tablespoon salt
2 tablespoon baking powder
1 cup shortening
2 1/2 cups HOT water (not boiling, but hot enough to melt the shortening)

DIRECTIONS

Combine flour, salt, and baking powder in a large mixing bowl. Mix well. Cut in the shortening with a pastry cutter, fork, or your hands. (I use my hands)

Make a well in the center of the mix, and slowly add the hot water, mixing until you have a soft dough that pulls away from the edges of the bowl when you knead it, and is only slightly sticky.

Knead the dough until it becomes smooth and elastic. (A couple minutes should do it)

Cover and let it rest for at least 10 minutes.

Pre-heat a griddle or skillet on medium-high heat. Temperature might take some time to get right... not hot enough = crispy, un-pliable tortillas. Too hot, and the middle won't get cooked before your tortilla turns black. Medium-high is about right on my griddle for the first couple tortillas, then I end up turning it down closer to medium heat.
 
Pinch off golf ball-sized balls of dough, place on a clean, very lightly floured surface, and roll them as thin as you can... cardstock paper thin. It takes a few tries to make them evenly round, so don't get frustrated. They taste amazing no matter the shape.

Place the thin tortilla dough on the pre-heated griddle. Watch it shrink up and thicken up and cook till multiple bubbles appear on the surface, and a little browning occurs underneath. It will depend on the temperature of your griddle, but 10 seconds is about right. Flip it over and cook the other side. Avoid over-cooking them, or they'll become dry, and brittle particularly around the edges. There is a learning curve to this, so don't be dismayed if a couple of your tortillas have black spots. Adjust the heat/cook time as necessary.

Place cooked tortillas on a plate and cover with a dish towel to keep the moisture locked in.

Serve warm. Store cooled tortillas wrapped in plastic in the refrigerator or freezer for longer keeping.

~ The Savings ~

Cost Breakdown: 

25 lb all-purpose flour - $6.78 = 94.5 cups = $0.071/cup = $0.568 

12 oz baking powder – $1.69 = 70.875tsp = $0.024/tsp = $0.144 

26 oz. salt – $.42 = 122.75 tsp = $0.003/tsp = $0.009 

48 oz. vegetable shortening - $4.28 = 227 T = $0.019/T = $0.304

Total recipe cost = $1.03

Per tortilla = $0.03

The Contender: 

10 ct. Mission Soft Taco Flour Tortillas= $2.69 

Per tortilla = $0.27

Savings:  89%

"Over a Year" Scenario: 

Simple Flour Tortilla recipe 10 times = $10.30

buy equivalent Mission Soft Taco Flour Tortillas = $107.60 

*Money saved annually: $97.30

Yogurt in the Crockpot

Crockpot Yogurt Tutorial

printed from penniesandpancakes.blogspot.com

*yields approx. 3 cups of yogurt INGREDIENTS 4  cups fresh not-about-to-expire milk (Whole milk will result in thicker yogurt... skim a lot runnier... if it's about to expire, your yogurt will be on the sour side. Trust me.) 2  tablespoons plain yogurt... this is your "starter" (MUST contain live active cultures... try Dannon, Oikos, or Chobani. You can use more starter if you want your yogurt more sour- tasting. After you make this recipe, you can reserve some for later use as a starter if you wish. After about four times of re-using your own yogurt for a starter, it gets a little too sour, and you might want to go buy a new starter.) DIRECTIONS  1.) Plug in your crockpot, and turn it on LOW. Leave it alone. Place 2 tablespoons of plain yogurt into a bowl to warm up a bit. 2.)  Pour 4 cups of milk into a saucepan, and heat on medium. (Any hotter, and the milk will burn to the bottom of the pan.) Stir every few minutes, (not constantly) and keep a close eye on it. I know a lot of people are very technical with thermometers and such to get the yogurt to a specific temperature. I'm not that way. I prefer to eliminate that step and just watch for the "almost boiling over" point, which is the right temperature. 3.) While the milk is heating, plug one side of your sink, and fill it with 2-3 inches of cold water.  4.)  When the milk is bubbly, frothy, has a skin on top, and is just about to boil over, (which will inevitably happen around 20 minutes later) it is hot enough. At this point, you can remove it from the stove, and into the cold water bath in the sink, OR you can slightly decrease the heat, and keep the yogurt heated and simmering for up to 20 more minutes for a THICKER yogurt. 5.)  Allow the milk to cool for about 10 minutes. When you dip your pinkie in, it should be the temperature of a warm bath... not hot. I set my microwave timer so I won't forget about it and let it get too cold.  6.)  Pour about 1 cup of the warm milk into the bowl with the yogurt starter. Pour the rest into the heated crockpot. Gently stir the milk and yogurt starter together in the bowl, then pour that into the crockpot, and stir as well. 7.)  Unplug the crockpot, and wrap it in a large towel to keep it warmer longer. The yogurt works its magic as it incubates the warm environment. Let it sit there for 10 - 12 hours. Overnight is a good way to do it. Waking up to fresh yogurt is a pretty nice way to start the day.... ahem... back on point: The longer it sits, the firmer the end product. 8.)  After 10-12 hours, unwrap your crockpot, and check out your yogurt. Go ahead and have a proud moment... dance, squeal, pump your fists in the air, but Do NOT stir it! It will  not set up well. Put your crockpot bowl in the the refrigerator. Let it set for at least 4 hours. 9.) Serve and enjoy! If you don't want the liquid on top of the yogurt (the whey) you don't have to stir it in. You can carefully pour it out. (Or strain it with a cheesecloth if you have one... which I don't... you can strain it for a few minutes to hours depending on how thick you want your yogurt.) This yogurt will stay fresh for 7-10 days in the refrigerator. TIPS: If you make this and decide it's still not as thick as you want it. OR if you don't have a cheesecloth to strain out the whey (me) and want thicker yogurt, you can try adding: a.) 1/2 c dry milk per quart of milk used. Mix it into the milk before you start heating it on the stove. b.) 1 teaspoon of gelatin per quart of milk used. Mix it into the milk before heating. Allow it to set for a few minutes to start working its magic before you start heating it. *As previously stated, my girls like different flavors. I don't recommend adding flavors to the yogurt while you make it, because it may mess with the bacteria culturing. You can add honey and fruit or vanilla afterwards as desired. As with any yogurt, adding flavorings or fruit and stirring it a lot will break the yogurt down and make it less firm... but  tasty nonetheless!

Brownie Mix

Mix Ingredients:

1 cup sugar
1/2 cup flour
1/3 cup cocoa
1/4 tsp salt
1/4 tsp baking powder

Mix and store in plastic bags or mason jars.

Before baking add:

2 eggs
1/4 cup vegetable oil or melted butter
1 tsp vanilla

Mix well and bake at 350 for 20-25 minutes in a greased 8x8 or 9x9 pan.