Delicious Recipes You Should've Asked For

This post is in honor of Landon, who complained that I didn't have any new recipes up. The reason that there haven't is that nobody's asked for any of my recipes lately! So here are a list of links to recipes that we've tried and very much enjoyed, and perhaps you will too:


---How to Make Your Own Ice Cream In 5 Minutes---
Review: Quick, delicious, and takes a minimal amount of ingredients readily found in your own house. Tires out your arms, but its totally worth it.
http://www.stumbleupon.com/su/2I7A8y/parentables.howstuffworks.com/chow/make-your-own-ice-cream-five-minutes.html/


---Copycat Girl Scout Cookie Recipes---
Review: We've made the Samoas recipe several times (recipe number 2). VERY time consuming!! They take forevvvver to make (less ingredients if you buy premade caramel, but then you have to unwrap alllll the little caramels). But SO WORTH IT!! Plus they make a billion. And they taste so good. For those of you with not as much time, there's a "no bake Samoas" recipe on the list we haven't tried but need to! And for those of you who don't like Samoas (what's wrong with you??), there are many more types of the cookies on the list.
http://shine.yahoo.com/shine-food/girl-scout-cookies-year-round-9-copycat-recipes-youll-love-2438912.html


---Copycat Pizza Hut Pizza Sauce---
Review: Simple and incredibly delightful pizza sauce. We tend to add twice as much garlic powder, plus some fresh garlic as well, but its fine as written.
http://www.grouprecipes.com/9822/pizza-hut-pizza-sauce---copy-cat.html


---Homemade Gyoza (Potsticker) Wrappers---
Review: Long time, worth it. I have a tasty recipe for the filling, should anybody ask for it.
http://www.lafujimama.com/2009/08/time-to-wrap-things-up-homemade-gyoza/


---Crock Pot Carnitas---
Review: We made these a rather long time ago, so I don't remember a lot about these, except they were SO GOOD!
http://www.ehow.com/how_5055887_make-pork-carnitas-its-easy.html


---Copycat Lofthouse Cookies---
Review: So we haven't actually made these yet, but the person who originally posted this on some blog claimed that her grandma used to work for Lofthouse waaay back in the day and that this was the original recipe. True or not, this sounds super good anyway!

Here's her post:
"I have never made this recipe but I know it is the original. For some reason the copy that was given to me only has the ingredients listed and no directions. So with that in mind, please don't be mad at me if they don't turn out just right for you.

Lofthouse Cookies:
2 eggs
2 C. sugar
2 C. cream
2/3 tsp. Salt
2 tsp. baking soda
2 tsp. baking powder
2 C. shortening (Lard)
Vanilla to taste
Enough flour to form a soft ball (She told me that the key to making soft, fluffy cookies is to add a lot of flour. But she didn't tell me how much. )

I assume that you just mix all of the ingredients together because there are no special directions listed. Bake at 350º (again no specified time) and the cookies need to stay white.

Icing:
1 pkg. powdered sugar
1 egg
1 can condensed milk (for spreading)
1 tsp shortening
1 tsp butter

I'm sorry that these recipes are so vague as to the directions. I didn't realize that when I posted that I had the recipe. But now you have all of the ingredients, so maybe, just maybe you can make it work."
(found the post here: http://www.twopeasinabucket.com/mb.asp?cmd=display&thread_id=2007754)

Bestest French Bread Evar and its No-Knead

The title explains it all! A whole batch of the original recipe is supposed to make 3 loaves, but I always do half a batch of it and make 2 loaves with it, and both turn out fairly large. Apparently this bread freezes well, but it disappears so fast we haven't tried that yet! This recipe came from the textbook we used in my cooking class at Freed, although I halved the ingredients for this post and modified the directions for better yeast rising.

---No-Knead French Bread---

Ingredients:
-1/4 cup WARM water (our water temperature is set to 120 degrees and I wait until the water coming out of the sink is as hot as it gets!)
-1 and 1/4 tsp sugar
-2 and 1/4 tsp yeast
-1 cup WARM water (see above)
-1 Tbsp butter (sometimes we use butter spread instead)
-1 tsp salt
-3 and 1/4 cup to 3 and a 1/2 cup flour
-a little olive oil or other oil or more flour
-optional: 1 large egg and 2 Tbsp milk

Directions:
Rinse a liquid measuring cup in running hot water to get it heated up, then fill it with the 1/4 cup WARM water. Quickly add the yeast and sugar, and let it sit for 5 minutes. While you're waiting for that, melt the butter and put 1 and 1/4 cup flour into your mixing bowl (I use an electric standing mixer). When the 5 minutes is up, pour the yeast mixture into the bowl and stir into the flour until well mixed. Add the 1 cup WARM water, melted butter, and salt and stir until mixed. Gradually mix in the rest of the flour until you have a soft dough. Cover the dough and let it sit for 10 minutes, then stir gently for a couple seconds (I detach the paddle from the mixer and moosh the dough up and down by hand). Repeat this step 4 times. Put dough onto an olive oiled surface (or flour can be used instead) and divide it into 2 equal portions. Roll each into a large rectangle, a little less than 13x8 inches. Roll up the bread starting with the long side of the rectangle and pinch down the ends to seal it. Put the loaves seam side down onto a greased baking sheet with plenty of space in between them. Place the baking sheet on the top rack of a cool oven and place a pan full of boiling water on the bottom rack, close the oven door and let the bread rise for 40 minutes or until doubled. Optional: Make diagonal slits about 1/4 inch deep along the length of the loaves with a very sharp knife. Optional: Beat the egg and add the milk, then brush gently over the top of the loaves. Bake the loaves at 400 degrees for 15 minutes, or until loaves sound hollow when tapped.