Laura Grenier

Fudge Muffins
Bake these mini fudge muffins dressed up with chopped pecans for a chocolate treat that makes a great holiday gift for family and friends.

Set oven to 325 degrees Fahrenheit (165 degrees C).

Two mini muffin tins should be lined with foil liners.

In the top of a double boiler set over simmering water, combine the sugar, butter, and semisweet chocolate.

Until the chocolate is melted, stir frequently, scraping down the sides to prevent scorching, for about 5 minutes.

Salt and flour are combined.

Remove from heat and give it a few minutes to cool.

The chocolate mixture should be stirred with each egg, followed by the pecans and vanilla extract.

Spoon the batter into the mini muffin tins that have been prepared.

Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Peanut Butter Cookies IX
I’ve always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe.

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl cream together the butter brown sugar white sugar and peanut butter until smooth.

Beat in the egg and vanilla.

Combine the flour wheat flour baking soda and salt; stir into the peanut butter mixture.

Finally mix in the oats and chocolate chips.

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 minutes in the preheated oven or until edges are golden.

Remove from cookie sheets to cool on wire racks.

Easy Baked Banana French Toast
Easy baked banana French toast, made with bananas, eggs, and milk and lightly seasoned with cinnamon and nutmeg is a healthy start to your day.

Preheat oven to 350 degrees F (175 degrees C).

Grease 9×13-inch baking dish.

Whisk eggs milk brown sugar butter vanilla extract ground cinnamon and ground nutmeg together in a bowl.

Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.

Bake in preheated oven until a knife inserted in center comes out clean 35 to 40 minutes.

Best Butternut Squash Soup Ever
This pureed butternut squash soup is made with chicken stock as the base and is spiced with garlic, thyme, cumin, and allspice.

Melt the butter in a large pot over medium heat; cook the onion garlic and thyme in the hot butter until the onion has softened about 5 minutes.

Add the squash and chicken stock; bring to a simmer and cook until the squash is tender 10 to 15 minutes.

Crumble the bouillon into the soup; season with cumin allspice salt and pepper; remove from heat.

Fresh Cranberry Salsa
An original and much more flavorful fresh take on cranberry sauce from the store. Fast and simple too!

In a food processor, add the cranberries and pulse several times to finely chop them.

They ought to still be somewhat textured.

Stir in the sugar, orange liqueur, cucumber, celery, and jalapeno after transferring to a serving bowl.

15 minutes should pass before serving at room temperature to allow flavors to meld.

Easy Slow Cooker Chicken and Dumplings
Slow cooker chicken and dumplings are so easy with this recipe that calls for refrigerated biscuit dough, cooked to perfection for the best comfort food.

Whisk water poultry seasoning salt and black pepper together in a bowl; add chicken to the bowl and turn to coat.

Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture.

Layer onion carrots and celery respectively over chicken.

Dot butter over vegetables; pour both condensed soups and remaining broth over vegetables then sprinkle rosemary on top.

Cook on High for 3 1/2 to 4 1/2 hours.

Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker.

Add biscuit dough pieces to the chicken mixture.

Cook on High for 1 1/2 hours.

Apple Taffy Cake
Apples, graham crackers, and cinnamon are baked with yellow cake mix to create a delicious taffy cake whose recipe has been passed down.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking pan should be greased and floured.

In a big bowl, combine cake mix, water, eggs, graham cracker crumbs, butter, and cinnamon; beat with an electric mixer on medium speed for 2 minutes, or until batter is smooth.

Pour batter into baking pan and fold in apples.

Add brown sugar to the batter.

Bake in the preheated oven for 40 to 45 minutes, or until the cake begins to pull away from the pan’s sides.

Spiced Pomegranate Syrup
This rich tangy wine reduction tastes wonderful drizzled over baked or grilled fruit, added to sweet vanilla ice cream, or dressed up waffles for brunch. Your dinner party guests will be impressed by the straightforward yet elegant sauce.

Combine the pomegranate juice wine and lemon juice in a bowl.

Whisk in the cinnamon nutmeg cloves and ginger.

Crumble in half of the brown sugar and whisk mixture until sugar dissolves.

Melt the butter in a skillet over medium heat and swirl to coat the pan.

Immediately pour in the juice/spice mixture and increase the heat to high.

Bring mixture to a boil while whisking to prevent scorching.

Reduce heat to medium and while stirring add the remaining brown sugar a little at a time.

Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.

Remove from heat and allow to cool slightly and continue to cool 5 to 10 minutes.

Stir and serve.

Old Hamburger Bun Croutons
Make croutons out of leftover hamburger buns for a food- and money-saving item you should always have on hand.

Set oven to 350 degrees Fahrenheit (175 degrees C).

In a big bowl, toss the hamburger bun cubes with the olive oil to coat.

Organize the cubes on a baking sheet.

Over the cubes, season with salt, black pepper, oregano, thyme, and basil.

Bake for 8 to 10 minutes in a preheated oven or until golden and crispy.

Before putting in an airtight container, let cool completely.

Basic Baked Spaghetti
This easy baked spaghetti casserole recipe is a delicious version of the classic pasta dinner made with beef, red sauce, and thin spaghetti noodles.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Using a large skillet over medium-high heat, cook the beef for 8 to 10 minutes, or until crumbly and browned.

Beef is stirred into spaghetti sauce.

Lower the heat, then simmer.

While waiting, heat up a sizable pot of water that has been lightly salted.

Add spaghetti and stir.

Cook for 8 to 10 minutes, or until al dente.

Drain.

Mix the spaghetti into the meat mixture.

To a 9×13-inch dish, transfer.

Add Cheddar cheese on top.