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PRIVATE INDIVIDUALS RECIPES

 

Breakfast         

Breakfast Casserole      Cheesy Ham and Hash Brown Casserole     Baked French Toast     Yogurt Parfait

Cheesy Bacon & Egg Brunch Casserole     Breakfast Casserole     Easy Breakfast Cheese Danish    

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Lunch & Dinner 

Chicken

Philly Chicken Sandwich       Crock Pot Hawaiian Chicken     Crock Pot Chicken Fajitas      Chicken Angel Hair Pasta Conf. Dinner 

Crock Pot Garlic Honey Chicken     Crock Pot Chicken Cacciatore      Outback Steakhouse Alice Springs Chicken

Apple and Cheddar Stuffed Chicken Breast     Loaded Baked Potato & Chicken Casserole     Chicken Tortilla Bake    

Creamy Crock-Pot White Chicken Chili     Baked Crispy Chicken      Chicken Enchiladas with Sour Cream White Sauce    

Cheesy Chicken Fritters    

Beef

Crockpot Meatloaf & Potatoes     Sloppy Joes      Chili Mac      Boiler Maker Tailgate Chili      Beef Stew     Stuffing Meatloaf

Crockpot Meatloaf & Potatoes      Creamed Chipped Beef On Toast      Slow Cooker Chili    

Pork       

 

  Misc.

Corn Dogs     Slice Bake Potato's      Enchiladas     Chef John's Stuffed Peppers     A Plus Fair Corn Dogs      John Wayne Casserole   

The 50 Best Cheese Recipes From the 50 Best United States      Roasted Sweet Potatoes with Cinnamon Pecan Crunch         

25 Gluten Free Dinner Recipes     24 Dump Dinners You Can Make In A Crock Pot    

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Breads - Rolls - Muffins

Heavenly Rolls     Unbelievable Rolls     To Die For Blue Berry Muffins     Banana Crumb Muffins     French Bread

Parker House Rolls          Gingerbread Loaf     Starbucks Lemon Loaf    

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Soups & Salads

Tortilla Soup     Cherry Chicken Salad     Macaroni and Cheese Salad     Marinated Chicken and Pasta Salad    

Harvest Cobb Salad     Cranberry Fluff (Jello Salad)     Cheesy Broccoli Soup     Minestrone Soup    

Bacon Broccoli Cheddar Soup – In A Bread Bowl     Slow Cooker Pasta Fagioli Soup    

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Deserts &  Snacks       

Cookies

Chewy Chocolate Chip Oatmeal Cookies     Swig Sugar Cookies     Chocolate Oatmeal No Bake Cookies     Snickerdoodles

Pumpkin Snicker-Doodle     Lemon Cake Cookies     No-Bake Coconut Cookies      S’Mores Stuffed Cookies     Gingersnaps

Pumpkin Cheesecake Snickerdoodles     Skinny Chunky Monkey Cookies   SWIG SUGAR COOKIE COPYCAT RECIPE    

Disneyland’s Peanut Butter Cookies     Chewy Chocolate Chip Oatmeal Cookies          

Cakes

Crustless Pumpkin Pie Cupcakes     Strawberry Cheesecake Lush

Pies

 Island Pecan Pie

Snacks

Caramel Marshmallow Popcorn     Christmas Divinity     Dble. Layered Peanut Butter Cup Brownies      M&M Chocolate Oat Bars

Marshmallow Caramel Popcorn     No Bake Coconut Snowballs     5 Min. Fudge        Caramel Pretzel Bites      Pumpkin Pie Squares

 Lunch Lady Peanut Butter Bars       Salted Caramel Blondies     Gorgeous Pumpkin Dessert      No Bake Oreo Bars    

Peanut Butter Bars    Twix Muddy Buddies     Chocolate Chip Cookie Dough Truffles      Microwave Divinity    No-Bake Energy Bites

Peanut Butter and Oatmeal Dream Bars    

Misc.

 Batter Recipes for Onion Rings, Fish and Chicken     Smoky Deviled Eggs     Mexican Slow Cooker Stuffed Peppers    

YUMMY Stir-Fry Sauce ~ Easy        

 

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Breakfast Casserole

Ingredients

  • 1 loaf Italian Bread

  • 1 lb. ground sausage

  • 12 eggs

  • 1 cup milk

  • 2 cups cheddar cheese, shredded

  • 1 tsp. salt

  • 1 tsp. dried mustard

  • 1/2 tsp. white pepper

Brown and drain sausage and slice and cube Italian bread. Spread bread in a 9x13 greased baking dish. Sprinkle sausage over bread evenly. Whisk together the remaining ingredients in a bowl and pour over sausage. Cover and refrigerate 3 hours or overnight. Bake at 350 degrees for 45 min to an hour.

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Philly Chicken Sandwich

  • 2-3 boneless,skinless chicken breasts (about 1.5 pounds)

  • 2 Tablespoons butter

  • 2 green bell peppers, sliced

  • 1 large yellow onion, sliced

  • 1 tablespoons Montreal Marinade seasoning

  • grated Mozzarella cheese

  • Good Hoagie Rolls

Add chicken, butter, green peppers, onions, chicken, and seasoning into slow cooker. Cook on low for 5-6 hours or high 3-4 hours. Shred the meat and serve on a roll. Add cheese and broil until cheese is bubbly.

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Chewy Chocolate Chip Oatmeal Cookies

  • 1 cup butter, softened, 1 cup packed light brown sugar,

  • 1/2 cup white sugar, 2 eggs, 2 teaspoons vanilla extract,

  • 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda,

  • 1 teaspoon salt, 3 cups quick-cooking oats, 1 cup chopped

  • walnuts, 1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Caramel Marshmallow Popcorn

  • 1 package microwave popcorn, popped

  • ½ cup butter

  • 1 cup brown sugar

  • 2 Tbsp. light corn syrup or honey

  • ½ tsp. vanilla

  • 12 large marshmallows

Pop popcorn until done, remove any unpopped kernels. Melt butter in a medium saucepan over low heat. Add brown sugar, corn syrup, vanilla and marshmallows. Turn heat to medium and stir until marshmallows are melted and mixture is smooth. Pour over popcorn and stir in until popcorn is evenly coated. Store in an airtight container.

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Peanut Butter Bars

  • 2 eggs 

  • 2 cups peanut butter 

  • 2 cups sugar 

  • 1 cup milk chocolate chips

Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips.  Bake at 350 for 17-20 min. Do not over-bake. Let cool and cut Enjoy

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Crock Pot Hawaiian Chicken

  • 2-3 large boneless/skinless chicken breasts

  • ½ cup white sugar

  • ½ cup vinegar

  • 3 garlic cloves, minced

  • 2 Tablespoons soy sauce

  • ½ cup of pineapple juice (use what’s in the can)

  • ½ can of large pineapple chunks

Mix all the ingredients together  and place in a  large baking pan. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy.

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Tortilla Soup

  • 1 ½ – 2 large boneless, skinless chicken breasts

  • 1 (24 oz) can whole peeled tomatoes, mashed

  • 1 (10 oz) can enchilada sauce

  • 1 yellow onion, chopped

  • 1 (4 oz) can chopped green chile peppers

  • 2 cloves garlic, minced

  • 4 cups water

  • 2 teaspoons chicken bouillon

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • Crumbled tortilla chips

  • cream (sour or Mexican)

  • shredded cheese (cheddar or Mexican mix)


Mix chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, water, chicken bouillon, and spices and place into a crock pot. Cover, and cook on high for 4 to 6 hours or low for 6 to 8 hours. Remove chicken and shred with 2 forks. The smaller the better. To serve, mix in some cream, cheese and tortilla chips.

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Heavenly Rolls

  • 1 TB yeast

  • 1/4 cup warm water

  • 1/2 tsp. sugar

  • 1 cups warm milk

  • 1/2 cup vegetable oil

  • 1/2 cup sugar

  • 1 tsp. salt

  • 1 cup flour

  • 2 eggs

  • 3-4 cups flour

  • butter melted

Mix 1 TB yeast with 1/4 cup warm water and 1/2 tsp. sugar. Let stand until bubbly. In a large bowl mix 1 cup warm milk, 1/2 cup oil, 1/2 cup sugar, 1 tsp. salt with a wooden spoon. Add 1 cups of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about 3/8" thick. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down). Cover dough with a tea towel and let rise for a few hours until it doubles in size. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer). Brushed with melted butter right while warm.

 

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Cherry Chicken Salad

  • 3 Cooked, boneless chicken breast halves, diced

  • 1/3 cup dried cherries

  • 1/3 cup toasted, chopped pecans

  • 1/3 cup low-fat mayonnaise

  • 1 tablespoon buttermilk

  • 1/2 teaspoon salt

  •  1/2 teaspoon ground black pepper

  • 1/3 cup cubed apples

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

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Skinny Chunky Monkey Cookies

  • 3 Ripe Bananas

  • 2 cups oats

  • 1/4 cup peanut butter

  • 1/4 cup cocoa powder

  •  1/3 cup unsweetened apple sauce

  • 1 tsp vanilla

Pre-heat oven to 350.  Mash banana's then add the rest of the ingredients and stir and let sit for 20 mins. Then drop by spoonful onto an ungreased cookie sheet.  Bake for 10 to 12 mins.

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  • 4 Cups Rice Chex Cereal

  • 12 ounce bag milk chocolate chips

  • 15 kraft caramel square (or ½ cup caramel bits)

  • 1 Tablespoon Heavy Cream

  • 6 Shortbread Cookies

  • ½ cup powdered sugar  

  • 2 Twix Bars, chopped   

  • 5 kraft caramels (optional for final drizzle)

 

 

 

In a big bowl place 4 cups chex cereal. In a microwave safe dish, or over low heat on the stove, melt the milk chocolate chips. If in the microwave, melt 30 seconds at a time until smooth and be careful not to let burn and clump. Pour the melted chocolate over the chex cereal and mix until the cereal is completely covered in the chocolate. Melt the caramel and heavy cream. Drizzle this over the chocolate covered chex. Stir lightly getting all of the cereal pieces drizzled in caramel. Pulse the shortbread cookies in a food processor until fine. Combine with the powdered sugar in a gallon sized bag. Dump the chex cereal and shake to coat in the powdered sugar shortbread cookie crumbs. Add the chopped twix bars to the bag. If you want a final caramel drizzle, lay them out on a parchment covered cookie sheet. Melt the 5 caramels and drizzle on the top of the muddy buddies.

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Christmas Divinity (Microwave)

  • 2 cups white granulated sugar

  • 1/3 cup water

  • 1/3 cup light corn syrup

  • 1/4 teaspoon salt

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • 1/2 cup pecans or nuts of your choice, chopped

Combine sugar, water, corn syrup and salt in a glass casserole dish. Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes. Beat egg whites until stiff with mixer. Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together. About 4 or 5 minutes. Stir in vanilla and nuts. Drop by teaspoonful onto wax paper. Makes about 25 pieces depending on size you make them. Enjoy!
 

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Crockpot Meatloaf & Potatoes

  • 2.5 pounds of ground turkey (or beef, if you prefer)
  • 1 egg
  • 3/4 cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)
  • 1 envelope of Lipton onion soup mix
  • 1/4 cup Worcestershire sauce
  • ½ cup of chopped onions if desired
  • salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot. Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil. Place them around the meatloaf. Cook for 8-10 hours on low. There is something about roasting the meatloaf and potatoes all day that really gives this meal a savory and delicious flavor. It tastes like your regular meatloaf, only better. The potatoes get very golden and buttery tasting even without the butter. Serve it up with a favorite veggie or salad. I hope you try it soon and enjoy!

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Sloppy Joes

  • 1 pound lean ground beef

  • 1/4 cup chopped onion

  •  1/4 cup chopped green bell pepper

  • 1/2 teaspoon garlic powder

  • 1 teaspoon prepared yellow mustard

  • 3/4 cup ketchup

  • ground black pepper to taste

  • 3 teaspoons brown sugar

  • salt to taste

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

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Chicken Angel Hair Pasta

Recipe from the 2015 May Regional SA Conference

  • As many  chicken breasts as you would like to fill a 13x9 pan.  I cut LARGER ones in half to be certain they cook through

  •  2 T butter

  •  1 envelope Good Seasons Italian Dressing

  • 1 c. chicken broth made by dissolving  ½ t. msg-free chicken bouillon in 1 c. boiling H20  (be careful and sprinkle just a little on first as it will boil over.  Using a 2 cup glass measuring cup works best to avoid spillover)

  • 1 can Golden Mushroom soup  

  •  4 ounces cream cheese

  •  cooked angel hair pasta

Melt butter in saucepan.  Add packet of dressing and mix.  Add chicken broth stirring well.  Stir in soup.  Blend in cream cheese until smooth, heating through gently.  Arrange breasts in 13x9 baking dish.  Pour sauce over and bake uncovered at 350 DEGREES for 1 hr. until bubbly and golden brown.  Serve over angel hair pasta.

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Cheesy Ham and Hash Brown Casserole 

  • 1 32 ounce Package of frozen hash brown potatoes

  • 8 ounce's cooked, diced ham

  •  2 10.75 ounce of cons condensed cream of potato soup

  • 1 16 ounce container sour cream

  • 2 cups shredded sharp cheddar cheese

  • 1 1/2 cups grated parmesan cheese

Preheat oven to 375 Lightly grease a 9x13 inch baking dish. Mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

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Baked French Toast

  • 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices

  • 8 eggs

  • 2 cups milk

  • 1 1/2 cups half-and-half cream

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 3/4 cup butter

  •  1 1/3 cups brown sugar

  • 3 tablespoons light corn syrup

Butter a 9x13 inch baking dish. ARRANGE the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 Minutes

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Yogurt Parfait

  • 2 cups vanilla yogurt

  • 1 cup granola

  • 8 blackberries

In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

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Chef John's Stuffed Peppers

  • 2 cups water

  • 1 onion, diced

  • 1 tablespoon olive oil

  • 2 cups marinara sauce

  • 1 cup beef broth

  • 1 tablespoon balsamic vinegar

  • 1/4 teaspoon crushed red pepper flakes

  • 1 pound lean ground beef

  • 1/4 pound hot Italian pork sausage, casing removed

  • 1 cup uncooked long grain white rice

  • 1 (10 ounce) can diced tomatoes

  • 1 cup finely grated Parmigiano-Reggiano cheese

  • 1/4 cup chopped fresh Italian parsley

  • 4 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 pinch ground cayenne pepper

  • 4 large green bell pepper, halved and seeded

Preheat the oven to 375 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 min. Set the cooked rice aside. Cook onion and olive oil over medium heat until onion BEGINS to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 min.

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Chili Mac

  • 2 cups water

  • 1 onion, diced

  • 1 tablespoon olive oil

  • 2 cups marinara sauce

  • 1 pound lean ground beef

  • 1/4 teaspoon crushed red pepper flakes

  • 1 cup beef broth

  • 1 tablespoon balsamic vinegar

Cook ground beef, onion and green pepper in large skillet over medium heat 5 min. or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally. Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

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Unbelievable Rolls

  • 3/4 cup milk

  • 1 teaspoon salt

  • 3/4 cup water

  • 1/2 cup white sugar

  • 2 eggs

  • 5 teaspoons active dry yeast

  • 5 cups all-purpose flour

  • 1/2 cup margarine, melted

In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 mins. Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes. Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes. Bake rolls in a preheated 400 oven for 15 minutes, or until done.

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To Die For Blue Berry Muffins

  • 1 1/2 cups all-purpose flour

  • 3/4 cup white sugar

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 1/3 cup vegetable oil

  • 1 egg

  • 1/3 cup milk

  • 1 cup fresh blueberries

  • 1/2 cup white sugar

  • 1/3 cup all-purpose flour

  • 1/4 cup butter, cubed

  • 1 1/2 teaspoons ground cinnamon

Preheat oven to 400 . Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 mins. in the preheated oven, or until done.

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Banana Crumb Muffins

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 bananas, mashed

  • 3/4 cup white sugar

  • 1 egg, lightly beaten

  • 1/3 cup butter, melted

  • 1/3 cup packed brown sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon ground cinnamon

  • 1 tablespoon butter

Preheat oven to 375 . Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 mins, until a toothpick inserted into center of a muffin comes out clean.

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French Bread

  • 6 cups all-purpose flour

  • 2 1/2 (.25 ounce) packages active dry yeast

  • 1 1/2 teaspoons salt

  • 2 cups warm water 110 degrees 

  • 1 tablespoon cornmeal

  • 1 tablespoon water

  • 1 egg white

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 mins. total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

 

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Boiler Maker Tailgate Chili

  • 1 tablespoon dried oregano

  • 2 teaspoons ground cumin

  • 1 pound bulk Italian sausage

  • 3 (15 ounce) cans chili beans, drained

  • 1 (15 ounce) can chili beans in spicy sauce

  • 1 large yellow onion, chopped

  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)

  • 1 teaspoon dried basil

  • 2 green chile peppers, seeded and chopped

  • 1 tablespoon bacon bits

  • 1 tablespoon Worcestershire sauce

  • 1/4 cup chili powder

  • 2 pounds ground beef chuck

  • 2 (28 ounce) cans diced tomatoes with juice

  • 1 (6 ounce) can tomato paste

  • 1 tablespoon minced garlic

  • 4 cubes beef bouillon

  • 1 red bell pepper, seeded and chopped

  • 1 green bell pepper, seeded and chopped

  • 3 stalks celery, chopped

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon cayenne pepper

  • 1 teaspoon paprika

  • 1 teaspoon white sugar

  • 1 (10.5 ounce) bag corn chips such as Fritos

  • 1 (8 ounce) package shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

 

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Beef Stew

  • 2 pounds cubed beef stew meat

  • 3 tablespoons vegetable oil

  • 4 cubes beef bouillon, crumbled

  • 4 cups water

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried parsley

  • 1/2 teaspoon ground black pepper

  • 3 large potatoes, peeled and cubed

  • 4 carrots, cut into 1 inch pieces

  • 4 stalks celery, cut into 1 inch pieces

  • 1 large onion, chopped

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

 

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Swig Sugar Cookies

  • 1 C Butter Room Temperature

  • 3/4 C Vegetable Oil

  • 1 1/4 C Sugar

  • 3/4 C Powdered Sugar

  • 1 T Water

  • 2 Eggs

  • 1/2 t Baking Soda

  • 1/2 t Cream of Tarter

  • 1 t Salt

  • 5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combined. YOUR dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on YOUR cookie sheet. Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be YOUR cookie press. Firmly press it into the center of YOUR dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better. Bake at 350 for 8 MINUTES. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.

Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this PROCESS until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute. Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

 

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Slice Bake Potato's

  • 4-5 potatoes

  • 4 Tbs butter, melted

  • 4-5 green onions, chopped

  • 1 cup grated cheese of your choice

  • 4 strips of cooked bacon

Preheat oven to 400 degrees.  Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted; Add some sour cream and enjoy!!

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Strawberry Cheesecake Lush

  • 1 package Golden Oreos (crushed)

  • 6 tablespoons butter, melted

  • 8 oz pkg cream cheese

  • 1 cup powdered sugar

  • 1 container Cool Whip, divided

  • 2 pkgs instant cheesecake pudding mix

  • 3 cups milk

  • 3½ cups sliced strawberries

Mix crushed cookies & melted butter together. Press the crushed cookies mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

Beat 1 cup of powdered sugar, cream cheese until smooth, fold in 1 cup of Cool Whip. Spread over your cookie layer.

Then mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

Layer fresh sliced strawberries on top and spread the remaining Cool Whip on top.

Refrigerate until ready to serve!

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Enchiladas

Enchilada Sauce

  • 2 tablespoons olive oil

  • 1 onion, chopped (about a cup)

  • 3 cloves garlic, minced

  • 3 whole, large tomatoes, diced

  • 1 cup of spinach

  • 2 tablespoons chili powder

  • 1 teaspoon cayenne

  • 2 teaspoons cumin

  • 2 tablespoons chopped oregano leaves

  • 1 teaspoon chopped rosemary leaves

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 2 teaspoon freshly-ground black pepper

In a large skillet, heat olive oil over medium heat. Add onions and cook until browned, about 10 minutes. Add garlic and spinach and cook for another minute until the spinach starts to wilt. Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne, cumin, oregano, rosemary, lemon juice, salt, and pepper. Puree the sauce until completely smooth. This makes about 3 cups…you WILL have extra you can freeze or refrigerate the rest :) Recipe was Adapted from Mommies and Muscles

  • 4 Large Chicken Breast

  • 1 Green Bell Pepper diced

  • 1 Tablespoon Garlic Powder

  • 1 Tablespoon Onion Powder

  • 2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning

  • 1/2 Cup Salsa (no sugar added)

  • 1-2 Cup water as needed

  • 8 Corn Tortillas

In a medium sauce pan pour the water, garlic, onion, and bell peppers and bring to a low boil. Add the chicken breasts and cover with a healthy layer of Mrs. Dash. Add the salsa on top. Cook for about 20 minutes until done. The chicken will NOT be covered with water, so you'll need to watch it. The water should be evaporated out most of the way and the chicken should shred with a fork. If not, place it on a cutting board and chop it into fine pieces. place back in the pan and boil until most of the water is gone. Feel free to add more seasonings if you need. Preheat the oven to 350 degrees. Get a Pyrex dish and put about 1 cup of the ENCHILADA SAUCE in the bottom. Microwave 8 corn tortillas for about 15 seconds. Coat each tortilla in the sauce (it doesn't have to be dripping) and put 1/2 of a red container in each one (1/4 of the chicken mixture) roll them up, and place them SEAM SIDE DOWN in the dish. Then, cover with about 3/4 of a cup of ENCHILADA SAUCE. Bake for about 20 minutes and remove. Cover with 2 blue containers of Shredded Cheddar Cheese (or alternative such as non dairy, like I did my side). Bake an additional 10 minutes. Remove from the oven and let them sit for about 15 minutes before serving

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Lunch Lady Peanut Butter Bars
 

  • 1 cup sugar

  • 1 cup brown sugar, firmly packed

  • 1 cup butter

  • 1 teaspoon vanilla

  • 2 eggs

  • 2½ cups peanut butter (divided)

  • 2 cups oatmeal (not quick)

  • 2 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

Frosting:

  • ½ cup margarine or butter, softened

  • ¼ cup milk

  • 1-2 teaspoons vanilla (depending onYOUR  taste)

  • 3 tablespoons cocoa

  • 2-3 cups of powdered sugar

Preheat oven to 350DEGREES . In a large bowl, cream the sugar, brown sugar, and butter together. Add the vanilla, eggs, and 1 cup peanut butter and stir to combine. Add the remaining ingredients and mix together. SpreadDOUGH  on a greased jelly roll pan (18x13x1"). Bake for 15 minutes (until golden brown). While hot spread the other 1½ cups peanut butter on top - it helps to drop spoonfuls all over the top of the bars, then spread after the peanut butter has started to melt. Let cool until the peanut butter has become solid again (I usually throw them in the fridge so they set up faster and so I can eat them sooner!). While cooling, mix together frosting ingredients with a hand mixer and then spread on top of bars.

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John Wayne Casserole (Beef and Biscuit Casserole)
 

  • 2 lbs lean ground beef

  • 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)

  • ¾ cup water

  • ½ cup sour cream

  • ½ cup light mayonnaise

  • 1 cup cheddar cheese, shredded

  • 1 onion, diced

  • 2 cups biscuit mix (I used Bisquick)

  • 1 cup water

  • 2 roma tomatoes, diced

  • 1 green bell pepper, diced

  • 1 (4 oz) can green chilis

Preheat oven to 325 degrees. Spray a 9x13" baking dish with non-stick cooking spray. Brown ground beef until no longer pink, then add taco seasoning and ¾ cup water and let simmer for 3-4 minutes. In a medium bowl, mix sour cream, mayo, half of the cheese, and half of the onion together and set aside. In another bowl, mix together biscuit mix and water to make a soft dough. Press dough into the bottom and ½" up the sides of greased 9x13" pan. Saute remaining onions and green peppers until barely tender. On top of the biscuit, layer the remaining ingredients in this order: ground beef, diced tomatoes, green peppers and onions, green chilis, sour cream mixture, and remaining cheddar cheese. Bake for 30-35 minutes or until edges are slightly browned.

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M&M Chocolate Oat Bars

  • 1½ cups quick oats

  • 1½ cups flour

  • 1 cup brown sugar

  • 1 tsp. salt

  • 1 cup butter, softened

  • 1 14 oz. can sweetened condensed milk

  • 1 bag milk chocolate chips

  • 2 TB butter softened

  • 1 cup M&Ms

Preheat oven to 350. In a large bowl, mix oats, flour, brown sugar, salt and 1 cup softened butter with a spoon. Remove 1 cup and set aside. Press remaining mixture into the bottom of a greased 9x13 pan. In a small pot, melt condensed milk, chocolate chips and 2 tablespoons of butter over low-medium heat. Stir constantly until chips are melted and everything is mixed well. Pour chocolate chip mixture over the bottom layer and spread evenly. Sprinkle leftover cup of oat mixture over the chocolate. Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting. ENJOY

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DOUBLE-LAYERED PEANUT BUTTER CUP BROWNIES

  • 1 packaged brownie mix (or your favorite brownie recipe)

  • 12 Reese's peanut butter cups

  • 2 and 1/2 cups milk chocolate chips

  • 3/4 cup creamy peanut butter

  • 1 teaspoon vanilla extract

  • 2 and 1/2 tablespoons shortening or coconut oil, separated

Line a 9 x 13 pan with tin foil or parchment paper and set aside. Preheat the oven to 350 degrees F. Prepare the brownies according to package directions. Pour the mixture into the prepared pan. Bake for 16-17 minutes and then remove. Press the unwrapped peanut butter cups evenly into the brownies. Return the brownies to the oven and bake for another 5-6 minutes or until a fork when inserted into the brownies comes out clean. Remove and allow to cool. In a microwave safe bowl, combine the chocolate chips and 2 tablespoons of shortening or coconut oil. Microwave in bursts of 30 seconds stirring in between the bursts until the chocolate is completely melted. Smooth the chocolate over the brownies evenly. In another small microwave safe bowl, combine the peanut butter and remaining 1/2 tablespoon coconut oil or shortening. Microwave for 30 seconds. Remove and stir in the vanilla. Pour in long stripes over the chocolate. Using a butter knife marble the top by running the knife horizontally from left to right just through the top chocolate and peanut butter layers. Allow to completely harden before enjoying the bars.

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Chocolate Oatmeal No Bake Cookies

  • 1/2 C Butter

  • 2 C Sugar

  • 1/2 C Milk

  • 4 Tbsp Cocoa

  • 1/2 C Peanut Butter

  • 3 1/2 C Quick cooking Oats

  • 2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

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Pumpkin Snicker-Doodle Cookies

  • 1 stick (1/2 cup) margarine

  • 1/2 cup shortening

  • 1 cup white sugar

  • 1/2 cup light brown sugar

  • 3/4 cup unsweetened pumpkin puree

  • 1 large egg

  • 3 1/4 cups flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

Preheat oven to 400 degrees. Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well.
Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended. Chill dough for
about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size
of small walnuts. In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground
ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered. Place dough balls about 2″ apart on ungreased cookie sheet. Bake 7-9 minutes until lightly browned, but still soft. Makes about 4-5 dozen cookies.

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Marshmallow Caramel Popcorn

  • 1/2 c. brown sugar

  • 9-10 marshmallows

  • 12 cups popcorn

Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted. Pour over popcorn.

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CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

  • ½ cup (1 sticks) butter, room temperature

  • ¾ cup packed brown sugar

  • 1 teaspoon vanilla

  • 2 cups all purpose flour

  • 1 can (14 ounces) sweetened condensed milk

  • ½ cup semi-sweet chocolate chips

  • ½ cup finely chopped walnuts or pecans

  • 1 pound dark chocolate candy coating

In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition. Stir in chocolate chips and walnuts. Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle. Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll. Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again. In a bowl melt dark chocolate candy coating. Dip the cookie dough balls into the chocolate and place on parchment paper. Let the truffles sit until hard, about 15 minutes. Once set, remelt remaining candy coating. Place in a small baggie and cut a small hole in one corner. Carefully drizzle chocolate over truffles. Store in the refrigerator and serve cold. These can also be frozen for longer storage.

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Microwave Divinity

  • 4 C. Sugar

  • 1 C Karo

  • 3/4 C Water

  • 1 t Vanilla

  • 3 Egg Whites

  • Dash of Salt

  • 1 1/2 C Pecans

Combine sugar, karo, salt & water in a 2 qt bowl. Microwave on high for 18-19 minutes stirring every 5 min. ( make sure mixture doesn't start to turn yellow---if it does it has cooked too long) Beat egg whites until stiff. Pour syrup mixture gradually into egg whites beating constantly. Continue for about 10-12 min until mixture looses its shine. Fold in vanilla and pecans. (Optional)

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Pumpkin Cheesecake Snickerdoodles

  • 3¾ cups all-purpose flour

  • 1½ tsp. baking powder

  • ½ tsp. salt

  • ½ tsp. ground cinnamon

  • ¼ tsp. freshly-ground ground nutmeg

  • 1 cup unsalted butter, at room temperature

  • 1 cup granulated sugar

  • ½ cup light brown sugar

  • ¾ cup pumpkin puree

  • 1 large egg

  • 2 tsp. vanilla extract

  • Filling Ingredients:

  • 8 ounces cream cheese, softened

  • ¼ cup sugar

  • 2 teaspoons vanilla extract

  • Cinnamon-sugar coating:

  • ½ cup granulated sugar

  • 1 tsp. ground cinnamon

  • ½ tsp. ground ginger

  • Dash of allspice

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

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No Bake Oreo Bars

Crust:
 

  • 24 Oreos (or any other chocolate sandwich cookie)

  • 4 Tbsp butter, soft or melted

Filling:
 

  • 250 g (roughly 8 oz) White chocolate, chopped

  • 150 g (roughly 6 oz) Cream cheese, at room temperature

  • 12 Oreos, Roughly chopped

Topping (optional):
 

  • 6 Oreos, roughly chopped

  • 100 g (roughly 4 oz) Dark chocolate, melted

To make the crust:

Combine all the ingredients and add to a food processor. Pulse until smooth (alternatively place the ingredients in a ziplock bag and smash with a rolling pin). If you use solid butter, it might harden quickly- you can add a tbsp of water to soften up the mixture. Press onto the bottom of a 9 inch square pan that has been lined with parchment paper and set aside in the refrigerator to harden.

For the filling:
Melt the white chocolate either over a double boiler or in the microwave for 15 second increments, stirring in between.
Beat the cream cheese and gradually add in the white chocolate until it forms a smooth mixture. Fold in the 12 Oreos. Spread the mixture over the base and top with the 6 roughly chopped Oreos.
Chill for 2 hours. Before cutting, drizzle with the melted chocolate.

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Snickerdoodle Cookies

  • 2 1/2 cups all-purpose flour

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup sugar

  • 2/3 cup brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon kosher salt Coating:

  • 1/4 cup sugar

  • 1 1/4 tablespoon cinnamon

Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside. In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy. About 3-5 minutes. Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract. Scrape down the sides of the bowl and make sure everything is completely incorporated. Gradually add in the dry ingredients, mixing until just combined. Wrap dough in plastic wrap and refrigerate for at least 30 minutes, or until chilled. In a small bowl, combine coating ingredients and toss together. Set aside. Preheat oven to 400 F and line your baking sheets with parchment paper. Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in sugar coating mixture. Transfer to lined baking sheet and repeat with remaining cookies. Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden. Remove from oven and let cool for 5-7 minutes, then transfer to wire cooling rack to finish cooling.

 

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Lemon Cake Cookies

Cookies

  • 2 tbsp honey

  • ¼ cup coconut butter, softened (not coconut oil)

  • 1 tsp vanilla extract

  • 2 tbsp coconut oil

  • 1 gelatin egg substitute made with 1 tbs gelatin (see instructions)

  • ¼ cup applesauce, at room temperature

  • 1 tbsp freshly grated lemon zest

  • ¼ cup freshly-squeezed lemon juice

  • 1/8 twp turmeric (for coloring)

  • ¼ tsp sea salt

  • ¾ tsp baking soda

  • 1 tbsp cream of tartar

  • 1/3 cup arrowroot flour

  • 1/3 cup coconut flour

Icing

  • ¼ cup arrowroot flour

  • 2 tbsp fruit cut into evenly sized pieces (pineapple, cantaloupe, watermelon, honey dew, etc.)

  • 1 ½ tbsp lemon juice

For the cookies Preheat oven to 325, and line two cookie sheets with parchment paper. In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda. In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla. Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon lukewarm water. Add 2 tablespoons boiling water. Whisk vigorously until completely dissolved and frothy. Add gelatin egg substitute to stand mixer. Beat on medium to incorporate. Add dry ingredients to stand mixer, beating on medium until combined. Using a tablespoon, scoop out dough and drop onto cookie sheets. Flatten each cookie with bottom of cup to make 1 1/2-2" circles. Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely on wire rack. For the icing Whisk all icing ingredients together. Drizzle over tops of cooled cookies. Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.

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Salted Caramel Blondies

  • 1 cup coconut flour

  • ½ cup arrowroot flour

  • 1 tbsp cinnamon

  • ¼ tsp ground cloves

  • ¼ tsp ground cloves

  • 2 tsp baking soda

  • 1 tbsp grass-fed gelatin

  • ½ cup melted coconut oil

  • ½ cup organic palm shortening

  • 1 cup room temperature water

  • ¼ cup maple syrup

  • 1 tsp apple cider vinegar

  • 1 teaspoon alcohol free vanilla

  • maldon sea salt flakes

Caramel

  • 1 ½ cups pitted medjool dates

  • 1/3 cup full fat coconut milk (additive free)

  • ¼ tsp apple cider vinegar

Cover dates in water and let soak for 2-3 hours. The skins will begin to shed from the tender inside. Remove skin and strain dates from the water. Add dates, coconut milk, and apple cider vinegar into a high-speed blender and cream until smooth. Save for later use. Preheat the oven to 325. Line a 9x9 square pan with parchment paper Measure all dry ingredients; in a bowl sift the coconut and arrowroot flour (sifting is important to get the clumps out and make for a smooth batter). Then add the cinnamon and cloves and stir to incorporate the dry ingredients. Reserve the baking soda. Next measure the wet ingredients and add the coconut oil, maple syrup, and vanilla to the mixture. Begin to stir together as the mixture comes together. Next, add the gelatin to the mixture stir it to combine, and then add a cup of water to the batter, the gelatin will begin to dissolve so stir together the batter. Then add the baking soda, continuing to stir and lastly add in the apple cider vinegar while you stir. The mixture should be coming together more at this point. Lastly, add the shortening in separate chunks at a time. Begin to mix until the batter has fully taken to the shortening and it becomes fluffy. Spoon the batter into the pan. You’ll want to take several spoonfuls and then spread the batter together in the pan. It may seem slightly sticky to handle but that’s okay. Level out the batter to be about a half inch thick. Then take the caramel and add dollops all over the top of the batter, swirling it in if you like, smoothing it out or just leaving it in different designs. Put in the oven and bake for 25 minutes, or until golden brown on the top. Sprinkle Maldon Sea Salt over the top of the Blondie brownies and allow them to cool before removing from the pan, cut and enjoy!

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Pumpkin Pie Squares

  • ¼ cup for the crust:

  • 1 tbsp coconut flour

  • 1 tbsp arrowroot flour

  • pinch of salt

  • ¼ cup coconut oil, dry measure the melt

  • 1 tbsp maple syrup or honey

  • 2 tbsp water

  • 1 tsp vanilla extract

For the pumpkin layer:

  • 2 cup pumpkin puree

  • ¼ cup maple syrup or honey

  • ¼ cup coconut oil

  • 1½ tsp cinnamon

  • 1 tsp ginger

  • ¼ tsp cloves

  • 2 tbsp coconut flour

  • 1½ tsp gelatin

  • ¼ cup water

In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the center. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well. Stir until thickened and a dough forms. Press into an 8x8 pan. Bake at 350 for 15-20 minutes until golden on the edges. Remove from the oven and cool. While the crust is cooling, prepare the pumpkin layer. In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, vanilla, pinch of salt, cinnamon, ginger, cloves, and coconut flour. Combine all ingredients and process until smooth. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight. Cut into squares and serve with whipped coconut topping!

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Crustless Pumpkin Pie Cupcakes

Cupcake Batter:

  • 15-ounce can pumpkin puree (not pumpkin pie filling)

  • 1/2 cup (3.75 ounces) granulated sugar

  • 1/4 cup (1.75 ounces) lightly packed brown sugar

  • 2 large eggs

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 1/2 cup heavy whipping cream

  • 1/4 cup milk (1% or above)

  • 2/3 cup (3.5 ounces) all-purpose flour

  • 2 teaspoons pumpkin pie spice (see above for substitution)

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

Sweetened Whipped Cream:

  • 1 1/2 cups heavy whipping cream

  • 2-3 tablespoons powdered sugar

  • 1 tablespoon sour cream

  • 1/4 teaspoon vanilla extract

Optional Garnish:

  • Sprinkle of freshly grated nutmeg

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and lightly grease the bottom and sides of the liners with nonstick cooking spray. Set aside. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, cream, and milk until smooth. In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder. Add the dry ingredients to the pumpkin mixture and whisk to blend until well-combined (don't overmix too vigorously with an electric mixer or the cupcakes will crack on top). Fill the muffin liners evenly with the batter - the muffin cups will be fairly full. Bake for 20 minutes. Let the cupcakes cool in the pan for about 20-30 minutes. They will fall a bit as they cool so don't panic. Refrigerate the cupcakes for at least an hour before serving. For the sweetened whipped cream, combine all the ingredients in a blender (or in the bowl of an electric stand mixer or in a bowl using a handheld electric mixer) and whip until thick and creamy. Dollop a bit of the whipped cream in the center of each cupcake. Dust with a light sprinkle of freshly grated nutmeg (optional). Serve chilled.

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 No-Bake Coconut Cookies

  • 2–1/2 cups gluten-free quick oats

  • 1 cup unsweetened, flaked coconut

  • 2/3 cup honey

  • 1/2 cup coconut oil

  • 1 cup almond butter

  • 1 tablespoon whole flaxseeds

  • 2 teaspoons vanilla extract

  • 6 tablespoons dark cocoa powder

  • coconut sugar to sprinkle on top

  • Himalayan pink salt to sprinkle on top

Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over medium heat, combine the honey, coconut oil and almond butter and stir continuously until the mixture is melted and mixed evenly. Remove from heat and add the oats and coconut flakes, stirring continuously. Add the flaxseeds, vanilla extract and cocoa powder and continue stirring until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Lightly sprinkle coconut sugar and sea salt on top of each cookie. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer.

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Gorgeous Pumpkin Dessert

  • 1 cup Flour

  • ½ cup Butter (softened)

  • ½ cup plus ¼ cup Pecans, chopped

  • 8 oz. Cream cheese, softened

  • 1 cup Powdered sugar

  • 3 cups Whipped topping, divided

  • 2½ cups Milk

  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. Boxes

  • 1 – 15 oz can Pumpkin puree

  • 1 tsp.Pumpkin Spice

Layer 1
Mix flour, butter and ½ cup pecans together. Press into a sprayed pan (round 8×8 or oblong 9×13). Bake for 15 minutes in preheated oven at 350 F degrees. Remove and let cool.

Layer 2
Blend cream cheese with powdered sugar, add 1 cup of the whipped topping and spread over cooled crust.

Layer 3
Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over layer 2.

Layer 4
Top with remaining 1 cup of whipped topping and sprinkle with pecans. Let chill for 3 hours or until set.

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S’MORES STUFFED COOKIES

  • 1¼ cup all purpose flour

  • 1¼ cup whole wheat flour

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 6 - 7 sheets (about 1 cup or 90 grams) of honey graham crackers, depending on crumb size

  • 1½ teaspoon ground cinnamon

  • 1 cup butter, room temperature

  • ¾ cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ⅔ cup semi-sweet chocolate chips

  • ½ cup roughly chopped milk chocolate

  • 2 cups mini marshmallows

Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside. Cream the butter and sugar together until fluffy. Slowly add the eggs one at a time, then the vanilla. Slowly add the flour mixture until just incorporated. Fold in the graham crackers and chocolate. Take a tablespoon of the cookie and create a small indentation. Stuff 4 - 5- mini marshmallows into the indentation. Top with another ⅔ tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days. Preheat the oven to 350 degrees. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown. Use a spatula to immediately remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly. Serve immediately or store in an airtight container and enjoy within 24 hours.

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PARKER HOUSE ROLLS

  • 3 cups King Arthur unbleached All-Purpose Flour

  • 2 1/2 teaspoons instant yeast

  • 3 tablespoons sugar

  •  1 1/4 teaspoons salt

  •  1/4 cup potato flour or 3/4 cup instant mashed potato flakes

  • 3 tablespoons butter

  • 1 cup milk

  • 1 large egg

  • 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients. Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth. Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle. Brush the dough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls. Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough. Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve. Yield: 16 rolls.

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Macaroni and Cheese Salad

  • 1 1/2 cups macaroni

  • 2 tablespoons cider vinegar

  • 1 cup shredded Cheddar cheese

  • 1/2 cup chopped green bell pepper

  • 1/4 cup chopped celery

  • 3 tablespoons thinly sliced green onion

  • 8 cherry tomatoes

  • 1 cup mayonnaise

  •  salt and pepper to taste

  • 1/4 teaspoon Beau Monde ™ seasoning

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes. Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

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Marinated Chicken and Pasta Salad

  • 3 tablespoons soy sauce

  • 2 tablespoons honey

  • 2 tablespoons tomato sauce

  • 2 tablespoons plum sauce

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon sesame seeds

  • 1 teaspoon chopped fresh basil

  • 3 skinless, boneless chicken breast halves

  • 1/2 cup low-fat mayonnaise

  • 1/2 cup fat free sour cream

  • 1 teaspoon coarse grained prepared mustard

  • 1 tablespoon honey

  • 1 tablespoon tomato sauce

  • 1 teaspoon Worcestershire sauce

  • 1/4 cup shredded sharp Cheddar cheese

  • 1 avocados - peeled, pitted and sliced

  • 1/2 cup cashews

In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse. Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips. In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.

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Gingerbread Loaf

  • 1 ½ cups flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground cloves

  • 2 ¼ teaspoons ground ginger

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • ½ cup butter, softened

  • 1 cup sugar

  • 1 cup unsweetened applesauce

Frosting

  • 3 tablespoons butter

  • 3 cups powdered sugar

  • 2 ounces cream cheese

  • ½ teaspoon vanilla

  • 4-6 tablespoons milk

Preheat oven to 350 degrees. Line a 9x5 inch bread pan with nonstick foil and spray with nonstick spray. In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce. Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack. For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour (or if you can't wait you can serve it immediately, but I like it best when the frosting has a chance to set up a bit!). Store in airtight container.

 

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Roasted Sweet Potatoes with Cinnamon Pecan Crunch

  • 3/4 cup firmly packed brown sugar, divided

  • 2 tablespoons orange juice

  • 2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons ground cinnamon - divided

  • 1 1/2 teaspoons ground ginger – divided

  • 1/2 teaspoon salt

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks

  • 1 cup dried cranberries

  • 6 tablespoons butter, cut up, divided

  • 1/2 cup flour

  • 1 cup chopped pecans

Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

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Cheesy Bacon & Egg Brunch Casserole

  • 8 slices bacon

  • (1 cup) - 1 medium onion, chopped

  • (5 cups) 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes

  •  2 cups (8 ounces) shredded Cheddar cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup cottage cheese

  • 5 eggs

  • 1 1/2 cups milk

  • 2 teaspoons ground mustard

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon ground black pepper

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown.

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A Plus Fair Corn Dogs

  • 1 quart oil for deep frying

  • 1 cup all-purpose flour

  • 2/3 cup yellow cornmeal

  • 1/4 cup white sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 tablespoons bacon drippings

  • 1 egg, beaten

  • 1 1/4 cups buttermilk

  • 1/2 teaspoon baking soda

  • 2 pounds hot dogs

  • wooden sticks

Heat oil in a deep fryer to 365 degrees F (185 degrees C). In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

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Harvest Cobb Salad

  • 4 slices bacon, diced

  • 2 large eggs

  • 6 cups chopped romaine lettuce

  • 1 apple, diced

  • 1 pear, diced

  • 1/2 cup Pecan Halves

  • 1/3 cup dried cranberries

  • 1/3 cup crumbled goat cheese

For the poppy seed dressing

  • 1/3 cup mayonnaise

  • 1/4 cup milk

  • 2 tablespoons sugar

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon poppy seeds

To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese. Serve immediately with poppy seed dressing.

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Outback Steakhouse Alice Springs Chicken

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

  • Lowry's Seasoning Salt

  • 6 bacon slices

  • 1/4 cup regular mustard

  • 1/3 cup honey

  • 2 Tbsp. Mayonnaise

  • 2 teaspoons dried onion flakes

  • 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

  • 2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.

***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

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Corn Dogs

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/4 cup white sugar

  • 4 teaspoons baking powder

  • 1 egg

  • 1 cup milk

  • 1 quart vegetable oil for frying

  • 2 (16 ounce) packages beef frankfurters

  • 16 wooden skewers

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

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5 MINUTE FUDGE

  • 1 2/3 cups white sugar

  • 2/3 cup evaporated milk

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon salt

  • 1 (6 ounce) packages milk chocolate chips

  • 16 large marshmallows

  • 1 teaspoon pure vanilla extract

  • 1 cup chopped nuts

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. Add in chocolate chips; cook until melted. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. Pour into a 8-inch pan. Cool cut into squares.

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No Bake Coconut Snowballs

  • 1 3/4 cups unsweetened shredded coconut

  • 3 tsp coconut oil

  • 3 tbls maple syrup

  • 2 tbls unsweetened coconut milk

  • 1/2 tsp vanilla extract

  • 1/8 tsp salt

  • organic dark chocolate

Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week. Bring to room temperature before serving.

If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

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Cranberry Fluff (Jello Salad)

  • 1 14-ounce can whole berry cranberry sauce...

  • 1 20-ounce can crushed pineapple, drained

  • 8 ounces frozen whipped topping, thawed

  • 3 cups Mini Marshmallows

In a large bowl, stir together cranberry sauce and crushed pineapple. Fold in whipped topping until thoroughly combined. Stir in Mini Campfire® Marshmallows. Cover and chill for at least two hours before serving.

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Caramel Pretzel Bites

  • 2 teaspoons butter, softened

  • 4 cups pretzel sticks

  • 2-1/2 cups pecan halves, toasted

  • 2-1/4 cups packed brown sugar

  • 1 cup butter, cubed

  • 1 cup corn syrup

  • 1 can (14 ounces) sweetened condensed milk

  • 1/8 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 package (11-1/2 ounces) milk chocolate chips

  • 1 tablespoon plus 1 teaspoon shortening, divided

  • 1/3 cup white baking chips

Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan. In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces.

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Gingersnap Cookies

  • 9 1/2 ounces all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 tablespoon ground ginger

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon kosher salt

  • 7 ounces dark brown sugar

  • 5 ounces unsalted butter, at room temperature

  • 3 ounces molasses, by weight

  • 1 large egg, at room temperature

  • 2 teaspoons fresh ginger, finely grated

  • 4 ounces candied ginger, finely chopped

Heat the oven to 350 degrees F. Whisk together the flour, baking soda, ground ginger, cardamom, cloves and salt in a medium mixing bowl. Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the candied ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. Using a 2-teaspoon-sized scoop, drop the dough onto a half sheet pan lined with parchment paper, approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for crisper cookies, rotating the pan halfway through baking. Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer.

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Stuffing Meatloaf 

  • 1 package Stove Top Stuffing mix, dry

  • 1 c. warm water

  • 1 1/2 lbs. lean ground beef

  • 2 eggs, slightly beaten

  • 1 package onion soup mix

Preheat oven 350°. Coat inside of bundt pan with cooking spray. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water. Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together. Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.
Bake 1 hour or until no longer pink inside. Remove and allow to rest 5 minutes before cutting into.

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Crockpot Meatloaf & Potatoes

  • 2.5 pounds of ground turkey (or beef, if you prefer)

  • 1 egg

  • 3/4 cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)

  • 1 envelope of Lipton onion soup mix

  • 1/4 cup Worcestershire sauce

  • ½ cup of chopped onions if desired

  • salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot. Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil. Place them around the meatloaf. Cook for 8-10 hours on low. There is something about roasting the meatloaf and potatoes all day that really gives this meal a savory and delicious flavor. It tastes like your regular meatloaf, only better. The potatoes get very golden and buttery tasting even without the butter. Serve it up with a favorite veggie or salad. I hope you try it soon and enjoy!

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Crock Pot Garlic Honey Chicken

  • 1 ½ to 2 pounds boneless/skinless chicken breasts

  • 3 garlic cloves, minced

  • ⅓ cup soy sauce

  • ⅔ cup ketchup

  • ¼ cup honey

(Feel free to double the sauce if you like extra sauce) Add all the ingredients to Crock Pot and cook 3-4 hours on high or 5-6 hours on low. Great with mashed potatoes and a veggie.

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Crock Pot Chicken Cacciatore

  • 2 pounds boneless/skinless chicken breasts

  • 28 oz can crushed tomatoes

  • 1/2 red bell pepper (cut lengthwise)

  • 1/2 green bell pepper (cut lengthwise)

  • 1/2 large onion, chopped

  • 1 tsp dried oregano

  • 1 bay leaf

  • salt and fresh pepper to taste

  • 3-4 potatoes

  • 1 bag of pre-cut baby carrots

Dump the ingredients into your crock pot. Cut up the potatoes and add potatoes and carrots to your crock pot. Cook 5-6 hours on high or 7-8 hours on low. Remove the bay leaves. Sprinkle some parmesan cheese on the dinner.

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Crock Pot Chicken Fajitas

  • 2 peppers (your favorite)

  • 1 onion

  • 1 1/2 pound boneless/skinless chicken breasts

  • 1/2 cup chicken broth

  • 1 packet taco seasoning

  • 1 tsp. chili powder

  • 1/2 tsp. paprika

  • 1 tsp. salt 

  • You will also need tortillas, cheese, cream, etc.

Put all the ingredients in a crock pot. Cook on high for 5-6 hours. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

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Breakfast Casserole

  • 1 loaf Italian Bread

  • 1 lb. ground sausage

  • 12 eggs

  • 1 cup milk

  • 2 cups cheddar cheese, shredded

  • 1 tsp. salt

  • 1 tsp. dried mustard

  • 1/2 tsp. white pepper

Brown and drain sausage and slice and cube Italian bread. Spread bread in a 9x13 greased baking dish. Sprinkle sausage over bread evenly. Whisk together the remaining ingredients in a bowl and pour over sausage. Cover and refrigerate 3 hours or overnight. Bake at 350 degrees for 45 min to an hour.

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Cheesy Broccoli Soup

  • 2 tablespoons butter or margarine

  • 1/4 cup chopped onion

  • 2 tablespoons flour

  • 2 1/2 cups milk

  • 3/4 pound VELVEETA, cut up

  • 1 (10 ounce) package frozen chopped broccoli, thawed, drained

  • 1/8 teaspoon pepper

Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute. Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

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How to make the perfect burger

  • Always let the ground beef reach rook temperature before cooking

  • Gently roll ground beef into a round ball then press it flat once. Do not pack the patty tightly!

  •  Season ground beef before forming into a patty so the spices stick but only put salt on the exterior of the patty (it will dry the meat out if mixed in)

  •  Consider mixing a lo” worcestershire sauce---it's the secret behind many restaurants burgers.

  • Sandwich sliced cheese between two slim patties and then cook as usual.

                             

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Batter Recipes for Onion Rings, Fish and Chicken

  • 1 1/4 cups all-purpose flour or bis quick

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 egg

  • 1 cup milk, or as needed

  • 3/4 cup dry bread crumbs

  • 1 teaspoon sugar

  • Seasoned salt to taste

  • 1 table Spoon Melted Shorting

  • 1 ½ cups cornstarch

  • 2 ½ garlic powder

  • 2 ½ onion powder

  • 1 teaspoon black pepper

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How To Make Frosting

  • Add Powdered Sugar, Softened Butter, Milk, Flavoring

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SWIG SUGAR COOKIE COPYCAT RECIPE

Dry ingredients

  • 6 cups flour

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • ½ teaspoon cream of tarter

Wet ingredients

  • 2 sticks (salted) butter (1 cup), room temperature

  • ¾ cup vegetable oil

  • 1¼ cup sugar

  • 1 cup powdered sugar

  • 2 tablespoons water

  • 2 eggs, room temperature

  • 1 teaspoon vanilla

The Icing

  • 1 stick (salted) butter, room temperature

  • cup sour cream

  • ¼ teaspoon salt

  • 2-3 tablespoons milk

  • 4 cups powdered sugar

  • ¼ teaspoon vanilla

  • 1 – 2 drops red food coloring

Preheat oven to 350 degrees F. In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside. In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed). Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe. Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks frappuchino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough. Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan (because they are not baked that long in the oven, that is if you have enough baking pans for the rest of the cookies…this is what I did), OR you can gently move the cookies onto a cooling rack and let them cool completely this way.

The Icing:

Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.

 

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Minestrone Soup

  • 1 pound ground beef

  • 8 slices turkey bacon

  • 1 (10.5 ounce) can beef broth

  • 1 (11.5 ounce) can condensed bean with bacon soup

  • 3 3/4 cups water

  • 1 (8 ounce) can tomato sauce

  • 1 tablespoon dried basil

  • 1 tablespoon dried oregano

  • 1 (10 ounce) package frozen mixed vegetables

  • 1 (8 ounce) package egg noodles

In a large pot over high heat, combine the meat, bacon, consomme, soup, water, tomato sauce, basil and oregano. Bring to a boil and reduce heat to low. Cover and simmer for 10 minutes. Add the vegetables and simmer for another 20 to 30 minutes. Add the egg noodles and simmer uncovered for another 10 minutes.

 

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Bacon Broccoli Cheddar Soup – In A Bread Bowl

  • 5 cups broccoli florets, plus extra for garnish

  • 4 cups low-sodium chicken broth

  • 2 1/2 cups cheddar cheese, grated

  • 1/2 cup heavy cream

  • 1/2 cup whole milk

  • 6 bread bowls, tops cut off

  • 4 slices bacon, plus extra for garnish

  • 3 cloves garlic, minced

  • 1 large white onion, chopped

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 2 teaspoons kosher salt, or to taste

  • freshly ground pepper, to taste

In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain. Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes. Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn. Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender. Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside. In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot. Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper. Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.

 

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Apple and Cheddar Stuffed Chicken Breast

  • 1 large chicken breast

  • 1 medium apple cored, peeled and chopped into small pieces

  • 1 slice of bread, toasted – I used Challah

  • 1 TBS grated Parmesan cheese

  • 1/4 cup shredded cheddar cheese

  • 1/2 tsp herbs de Provence

  • pinch of salt

  • 1/2 cup panko bread crumbs

  • 1/4 cup flour mixed with 12 tsp salt

  • 1 egg mixed with a splash of water

  • cooking spray

Preheat oven. If you have a convect feature use that and set at 400° If you do not preheat oven to 400° In a small bowl mix the cut apple, parmesan and cheddar. Cut the toast into small pieces and add to the apple mixture. Add pinch of salt and herbs de Provence, mix and set aside. Cut a slit in the chicken breast, salt the inside. Stuff the breast with the apple mixture. Close with toothpicks. Dip the chicken breast in flour, then egg, then panko.
Set on a baking sheet covered with foil. Spray with cooking spray. Bake in the preheated oven for 20 minutes. Check for doneness. If it needs to cook further do so. If you are not using the convect feature cook the chicken at 400 for 10 minutes then lower the heat to 350° for the balance of the cooking time. Remove the toothpicks and slice the chicken breast on an angle to serve. I made the hubby some simple roasted carrot coins and I had the ever present green beans. I opened a jar of my homemade Apple/Plum/Pear Sauce. The chicken breast was still moist and the stuffing was delicious. It was a perfect balance of meat to filling and I’m sure I’ll be making this again. The apples were cooked but still had some texture and the cheddar mixed with the bread to make a yummy stuffing. The panko added a nice crunch. I think next time I might add some walnuts to the filling –

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Creamed Chipped Beef On Toast

  • 1 (5 oz.) jar dried chipped beef

  • 3 1/2 cups half-and-half (or milk or cream)

  • 3 tablespoons all-purpose flour

  • 1/3 cup unsalted butter

  • freshly ground pepper, to taste

Melt butter in a large pan over medium-high heat. Tear chipped beef into small pieces and add it to the butter. Cook beef for 10-12 minutes, or until the edges begin to curl. The meat will release some of its salt as it cooks. Gradually add flour to the pan, stirring until a thick paste forms. Pour in half-and-half and reduce heat to medium-low. Continue stirring until thick and creamy. Cook for at least 20 minutes, stirring occasionally, until desired consistency is reached. Toast 4-6 pieces of bread and set aside. Once desired thickness is reached, bring sauce back up to a boil and whisk vigorously for 1 minute. Taste and season with pepper (salt is probably unnecessary) and place a combination of beef and sauce over toast.

 

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Loaded Baked Potato & Chicken Casserole

  • 2lbs chicken breast

  • 8 potatoes

  • 1/3 cup Olive Oil

  • 1 1/2 tsp salt

  • 1 TBS fresh Ground Pepper

  • 1 TBS Paprika

  • 2 TBS Garlic Powder

  • 6 TBS Hot Sauce

{Toppings}

  • 2 cups Shredded Cheese

  • 1 cup crumbled Bacon

  • 1 cup diced Green Onion

Preheat oven 500F In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce Cube the potatoes & add to the bowl Coat a 9x13 dish with cooking spray Add potatoes, allow for excess sauce in the bowl Bake the potatoes for 45 minutes, stir every 15 minutes Cube the chicken & add it to the bowl with the left over sauce Mix together cheese, bacon & green onion in a small separate bowl Once potatoes are done, add the uncooked marinated chicken Then layer the toppings over the chicken Bake for 15 minutes or until the chicken is cooked

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Starbucks Lemon Loaf

  • 1 1/2 cup(s) FLOUR

  • 1/2 teaspoon(s) BAKING SODA

  • 1/2 teaspoon(s) BAKING POWDER

  • 1/2 teaspoon(s) SALT

  • 3 EGGS

  • 1 cup(s) SUGAR

  • 2 tablespoon(s) BUTTER; Softened.

  • 1 teaspoon(s) VANILLA

  • 1 teaspoon(s) LEMON EXTRACT

  • 1/3 cup(s) LEMON JUICE

  • 1/2 cup(s) OIL (recommend coconut oil)

LEMON ICING

  • 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

  • 2 tablespoon(s) WHOLE MILK; I Used 2%.

  • 1/2 teaspoon(s) LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.

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Smoky Deviled Eggs

  • 6 hard-cooked eggs, peeled

  • 1/4 cup mayonnaise

  • 1/2 teaspoon Ground Mustard

  • 1/4 teaspoon Smoked Paprika

  • 1/4 teaspoon Seasoned Salt

  • 2 slices bacon, crisply cooked and crumbled

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon. Refrigerate 1 hour or until ready to serve.

To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

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SLOW COOKER CHILI

  • 1 tablespoon olive oil

  • 2 pounds lean ground beef

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 2 (28 ounce) cans crushed tomatoes

  • ½ cup water

  • 2 teaspoons dried oregano

  • 1½ tablespoons chili powder

  • 1½ tablespoons ground cumin

  • 2 teaspoons cocoa powder

  • 2 teaspoons chipotle chili powder (can substitute chilies in adobo sauce as well. Add to taste)

  • salt and pepper, to taste

  • 1 (15 ounce) can dark red kidney beans, drained and rinsed

  • 1 (15 ounce) can black beans, drained and rinsed

For serving

  • shredded cheddar cheese

  • sour cream

  • green onions

  • tortilla chips

Heat a large skillet with olive oil. Add in ground beef and onion. Cook until meat is browned and no longer pink. Drain excess grease. Add the ground beef and onion mixture to a slow cooker. Add in the rest of the ingredients except the beans. Cook the chili on low for 4-5 hours or on high for 2-3 hours. 30 minutes before serving add in the beans. Season with salt and pepper to taste. Serve immediately with your favorite toppings!

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Mexican Slow Cooker Stuffed Peppers

  • 5-6 (depending on size) tri-color bell peppers, tops cut off and seeds and ribs removed

  • 1 pound lean ground beef or turkey, uncooked

  • 1 cup rice, cooked (mexican, brown rice, or white rice)

  • 1 cup black beans, rinsed and drained

  • 1 cup frozen corn, thawed

  • 1 cup red enchilada sauce

  • ¾ cup shredded Mexican cheese, plus more for topping, if desired

  • ½ tablespoon chili powder

  • ½ teaspoon ground cumin

  • salt and pepper to taste

Optional Toppings

  • cilantro

  • sour cream

  • shredded mexican cheese

  • salsa

  • enchilada sauce

  • avocado

  • lime wedges

Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper. Place the filling into the cavity of each pepper. Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through. Serve immediately with some of the optional toppings, if desired. Goes great with a side salad!

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YUMMY Stir-Fry Sauce ~ Easy

  • 1/3 cup soy sauce

  • 1 cup chicken broth (reduced sodium)

  • 1/3 cup rice vinegar or balsamic vinaigrette

  • 3 1/2 Tbsp. sugar

  • 1 Tbsp. sesame oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 2 Tbsp. Cornstarch

Mix all ingredients together and heat in pan until desired thickness. Pour desired amount over stir fry vegetables. Optional: Serve with basmati rice, la choy chow mein crunchy noodles, and garlic pepper crispy onions by Chefs finest.

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Chicken Tortilla Bake

  • 1 can cream of chicken soup

  • 1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa

  • 12 small corn tortillas, cut into thin bite-size strips

  • 3 cups cubed cooked chicken

  • 1 cup shredded cheddar cheese

  • 1/2 c. milk

Preheat oven to 350 degrees F. In a bowl combine soup, milk and undrained tomatoes or salsa and set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish. Layer half of the chicken over the tortilla strips. Spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips and top with cheddar cheese. Bake, covered, about 40 minutes or until bubbly. Uncover; bake about 5 minutes more or until cheese is melted.

 

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Easy Breakfast Cheese Danish

  • 2 cans ready to use refrigerated crescent rolls

  • 2 8-ounce packages cream cheese

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 1 egg

  • 1 egg white

Glaze:

  • 1/2 cup powdered sugar

  • 2 Tablespoons milk 1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

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Disneyland’s Peanut Butter Cookies

  • 1 cup butter, softened

  • 1 cup creamy peanut butter

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 4 cups all-purpose flour

  • 2 teaspoons baking soda

  • ¼ teaspoon salt

  • 1 cup peanut butter chips

  • ¼ cup granulated sugar

Preheat oven to 375 degrees F. In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips. Roll dough into 1½" balls. Place ¼ cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered. Place the dough balls on a baking sheet with a non-stick baking mat. Using aflat-bottomed drinking glass (or whatever flat-bottomed object you have around the house), gently press each dough ball down (I left mine pretty thick - these cookies will stay whatever thickness you press them down to). Bake the cookies 7-9 minutes. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. These cookies are very soft - you don't want them to over bake or turn brown at all. They will continue to set-up as they cool.

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Island Pecan Pie

  • 2 cups sugar

  • 1 tablespoon corn meal

  • 1 tablespoon flour

  • 5 eggs

  • pinch of salt

  • 1 cup pecans, coarsely chopped

  • 1 cup drained crushed pineapple

  • 1 cup flaked coconut

  • 1 stick butter, melted

  • 1 unbaked pie shell

Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don't beat it). Stir in the melted butter and mix well. Bake at 300 degrees in an unbaked pie shell approximately 50 to 60 minutes. Here I covered the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set. For the topping I did whipped topping and mixed in a little almond extract. Then sprinkled on toasted coconut.

 

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Creamy Crock-Pot White Chicken Chili

  • 3-4 boneless skinless chicken breasts, uncooked

  • 1 1/2 teaspoons chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • dash of cayenne pepper

  • 14.5 ounce can chicken broth

  • 4.5 ounce can chopped green chiles

  • 15 ounce can white corn, drained

  • 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 1 cup milk

  • 1 teaspoon Bullion Chicken Base

  • 1/4 teaspoon white pepper

  • 1/2 teaspoon seasoned salt

  • 1/2 cup sour cream

Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper. Pour sauce into crockpot and mix to combine. Add sour cream and mix. If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot. Let the chicken chili cook on low 1 more hour if you can.

 

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Chewy Chocolate Chip Oatmeal Cookies:

  • 1 cup butter, softened

  • 1 cup packed light brown sugar

  • 1/2 cup white sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 3 cups quick-cooking oats

  • 1 cup chopped walnuts

  • 1 cup semisweet chocolate chips

Preheat the oven to 325 degrees In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

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Peanut Butter and Oatmeal Dream Bars

  • 1 cup melted butter

  • 1 cup brown sugar (I used Dark brown sugar)

  • 1 teaspoon baking soda

  • 2 1/4 cups Quick Cooking oatmeal (NOT instant)

  • 1 1/2 cups flour

  • 1 teaspoon salt

  • 1/2 cup peanut butter (I used creamy)

  • 1 can sweetened condensed milk

  • 1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped

  • 1 cup Milk Chocolate Chips

Preheat oven to 350. Line a 9×13 pan with tin foil and spray lightly with PAM. In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly. Set aside about 1 cup or a little more. Press the rest of the crust into prepared pan. Bake crust for 10 minutes. While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk. Once crust has baked, evenly pour and spread peanut butter filling over the baked crust. Be gentle so you don’t pull up the warm crust while you spread the filling. Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes. After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.

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No-Bake Energy Bites

  • 1 cup rolled oats

  • 1/2 cup mini semi-sweet chocolate chips

  • 1/2 cup ground flax seed

  • 1/2 cup crunchy peanut butter

  • 1/3 cup honey

  • 1 teaspoon vanilla extract

Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

 

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Baked Crispy Chicken

  • 2 lbs chicken tenders or 4 large chicken breasts

  • 2 sleeves Ritz crackers

  • 1/4 teaspoons salt

  • 1/8 teaspoon pepper

  • 1/2 cup whole milk

  • 3 cups cheddar cheese, grated

  • 1 teaspoon dried parsley

Sauce:

  • 1 - 10 ounce can cream of chicken soup

  • 2 tablespoon sour cream

  • 2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken Enjoy!!

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Chicken Enchiladas with Sour Cream White Sauce

  • 2 1/2 cups Chicken

  • 1 4oz can Chillies, green

  • 2 cups Chicken broth

  • 3 tbsp Flour

  • 10 Flour tortillas, small soft

  • 3 tbsp Butter

  • 3 cups Monterey jack cheese

  • 1 cup Sour cream

White Chicken Enchiladas: Mix shredded chicken, 1 c sour cream, 2 cans cream of chicken soup, can of green chilis, 1 c shredded cheese, s&p. Put filing inside tortillas (placed in a baking dish) & some on top. Sprinkle shredded cheese & sliced black olives (optional). Bake for 40 mins @350. Can serve with hot sauce.

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Slow Cooker Pasta Fagioli Soup

  • 1 tablespoon extra virgin olive oil

  • 1 pound lean ground beef

  • 2 whole carrots, diced

  • 4 celery stalks, diced

  • 1 medium onion, diced

  • 28 ounce can crushed tomatoes

  • 2 cans (14.5 ounces each) beef broth

  • 2 whole bay leaves

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon dried thyme

  • salt and pepper to taste

  • 1 can (15 ounces) cannellini beans, drained and rinsed

  • 1 can (15 ounces) red kidney beans, drained and rinsed

  • 1 cup ditalini pasta, uncooked
     

Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. Season with salt and pepper to taste. Discard bay leaves before serving. Serve immediately while hot.

 

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  • 2 oz. dish liquid dish soap ( Dawn or other brand) However Dawn works good because it is a degreaser

  • 4 oz. lemon juice

  • 8 oz. White vinegar

  • 10 oz. water

Mix together and put in spray bottle: Great for almost any type of cleaning!
 

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Cheesy Chicken Fritters

  • 3 large (or 1½ lbs) chicken breasts

  • 2 large eggs

  • ⅓ cup mayonnaise

  • ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)

  • 4 oz (or 1⅓ cups shredded) mozzarella cheese

  • 1½ Tbsp chopped fresh dill

  • ½ tsp salt and ⅛ tsp black pepper, or to taste

  • Extra light olive oil, or any high heat cooking oil

Ingredients for Garlic Ailoi Dip (Optional)

  • ⅓ cup mayonnaise

  • 1 garlic clove, pressed

  • ½ Tbsp lemon juice

  • ¼ tsp salt

  • ⅛ tsp black pepper

Using a sharp knife, dice chicken into 1/3 thick pieces and place them in a large mixing bowl. If chicken breast is partially frozen, it will be a little bit easier to slice.  Add remaining batter ingredients, Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time in even portioning. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.

To make the aioli, combine all ingredients in a small bowl or measuring cup and stir together until smooth.

 

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