ISIS – GODDESS OF MAGIC AND LADY OF HEAVEN is the Egyptian Goddesses of healing, love, marriage, war, life, and death. She was known as the Queen of the Gods. Isis is the Greek form of her name; she was originally known as Aset, or Eset. 

Isis was beloved by her people. She was the most important goddess in ancient Egyptian mythology. Originally she was depicted wearing a throne on her head, it is said that her name means throne, though later times she wore a cows head or horns and a sun in the center, I believe this is was a blend of herself and the Goddess Hathor. Isis has always been a powerful protector and patron of women. She guided women in health, marriage, childbirth, and was known to help them get through the loss of a loved one. Isis was recognized for her compassion, tenderness, love and devotion. Yet she always went after what she wanted. She was the friend of slaves, sinners, artisans, and the downtrodden, and she listened to the prayers of the wealthy, maidens, aristocrats, and rulers.

Snickers Fudge

Ingredient List:

First Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Second Layer
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer
14 ounce package caramel cubes
1/4 cup heavy cream

Fourth Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan.

Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

NO YEAST CINNAMON ROLLS

Ingredients

2 cups flour 
1 tablespoon baking powder 
1 teaspoon sea salt 
6 tablespoons butter
3/4 cup milk of your choice
2 tablespoons melted butter
1/4 cup cane sugar
1 tablespoon ground cinnamon

Icing
1 teaspoon butter, softened
1 cup confectioners sugar
milk - as needed

Directions

Mix dry ingredients first, then cut in butter.
Mix in milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted butter. Then spread the cane sugar and cinnamon over it.
Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add milk to reach desired consistency. spread on rolls while they are still warm.

peanut butter and banana ice cream

 Ingredients
2 to 3 ripe bananas
1 tablespoon creamy peanut butter
1 to 2 tablespoons honey (test banana sweetness)
Directions
Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.

Sugar Crumb Cake

Ingredients

for the cake
• 3 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 2 cups granulated sugar
• 1 cup cold butter, cubed
• 4 eggs
• 1 1/2 cups milk
• 1 tablespoon vanilla extract
for the crumb
• 1 cup brown sugar
• 1/2 cup flour
• 1/4 cup butter, melted
• 1 cup chopped pecans (optional)
• 1 teaspoon cinnamon
  

Instructions

1. Make your crumb mixture-In a medium bowl combine all ingredients, until crumbly.
2. In large mixing bowl sift together flour, baking powder and sugar. Cut in butter either using a pastry blender or using a stand mixer on the slowest speed until a fine crumb forms. Using a mixer it takes about 4-5 minutes.
3. In a separate bowl, whisk together eggs, milk and vanilla. Slowly add egg/milk mixture to flour mixture until well blended and smooth.
4. In a 9 x 13 greased baking pan, spread half of batter evenly to cover bottom of pan. Sprinkle half of crumb mixture evenly over bottom layer of batter. Spoon remaining batter evenly over top then cover with remaining crumb topping.
5. Bake in a preheated 350 degree oven for 45-55 minutes, until toothpick inserted in center comes out clean.
6. Serve warm or let cool completely.

Easy as Pie filling cake: 

If you need to make a great dessert in a pinch! Ingredients: 4 cups mini-marshmallows 1 chocolate cake mix, 1 can cherry pie filling, 1 large container of Cool Whip Method: Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. Prepare chocolate cake mix according to directions on package. Pour over marshmallows. Spoon cherry pie filling evenly over cake. Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean. COOL~ Top with Cool Whip. Serves 15. (try peach or strawberry pie filling with vanilla cake mix, or apple pie filling with spiced or carrot cake mix.....)

 Easy Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Red Velvet Brownies 

1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt

Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.