Crockpot Minestrone

1lb ground turkey, cooked (or sausage)

1 cup carrots, chopped
2 celery stalks, chopped
1 can kidney beans, drained and rinsed
1 can of white beans, drained and rinsed
2 cans (14.5oz oz) diced tomatoes with the juice
4 cups of chicken broth
1 jar (16.5oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce

1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time


Brown the meat on the stove top and drain well. Chop up the carrots and celery and place in crock pot. Add the rinsed beans, both cans of tomatoes, pasta sauce, and broth to crock pot. Add salt, pepper, oregano, and Tabasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Tips-
Freeze extra as this makes a lot of minestrone.
Make the pasta separately to avoid mushy pasta

Recipe is from my friend, Maleah.

Simple Salisbury Steak

1 pound ground beef
2 TBSP water
1/3 C. dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (approx. 1/4 cup)--I leave the onions out
1 TBSP vegetable oil
1 can (10 3/4 oz. Campbell's beef gravy
Additional spices, to taste (I add garlic and herb, salt and pepper)


Thoroughly mix beef, bread crumbs, water, egg, and onion in a medium bowl.  Shape mixture into 1/2-inch thick patties (approx. 4).  Heat the oil in a 10-inch skillet on high heat.  Add patties until well browned on each side.  Pour off any fat.  Add the gravy to the skillet and continue to cook patties until well done and no longer pink in the center, approximately 10 minutes more.

Recipe is from my friend, Andrea.

Notes: This is fast, easy meal for days you don't feel like cooking.

Meal-on-the-Run Pork Loin

1 3.5lb pork loin
5 oz soy sauce
1/4c light brown sugar
1/2c red cooking wine (its ok if you don't add)
1T lemon juice
1t Worcestershire sauce
1.5c water

To freeze:
Trim fat off pork loin. Place all ingredients in a bag and seal well. Freeze.

To serve:
Thaw and place in slow cooker. Cover an set on low for 6-8 hours. If possible turn several times to coat meat with sauce. When done, shred meat and return to sauce.

Good on hamburger buns.

Recipe is from Once-A-Month Cooking cookbook.

Notes: Leftovers are good in Mexican dishes such as the Leftover  Quesadilla or omelets.

Peppermint Bark

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Recipe is from Paula Dean.

Notes: I made this with my almost 3 y/o and we put the candy canes in ziplocs so he could pound them with his play hammer. He had so much fun!

Shoyu Chicken

1 cup soy sauce

1 cup brown sugar

1 cup water

4 cloves garlic, minced

1 onion, chopped

1 tablespoon grated fresh ginger root

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes (optional)

1 teaspoon ground cayenne pepper (optional)

1 teaspoon ground paprika (optional)

5 pounds skinless chicken thighs

1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Recipe is from Allrecipes.

OREO Truffles

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package  Cream Cheese, softened

2 (8 ounce) packages  Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Recipe is from Allrecipes.

Chocolate Peanut Butter Balls

5 1/2c confectioners sugar
2 sticks butter
2c peanut butter

Mix with hands. Roll into ~3/4" balls. Melt 1 - 12oz semi-chocolate chips (can also use some butterscotch chips to have 2 different ones). Dip the balls into the melted chocolate. Place on wax paper to cool.

Caramels

2c sugar
1 3/4c white corn syrup
1 pint whipping cream
1t vanilla
Butter

Mix together in 4qt saucepan - sugar , corn syrup, whipping cream. Bring to a boil stirring constantly. Reduce heat and cook until it is 250 on candy thermometer. Stir occassionally. Add the vanilla. Pour into a well buttered squared pan. Cool. Cut into squares and wrap in waxed paper.

Notes: It takes a long time for it to reach the 250 - soft ball stage. I usually count on cooking it at least an hour.

Recipe is from M. Reed and one we made for years growing up. Well worth the time and effort.

Bird's Nests

1/2c peanut butter
6oz butterscotch chips
1 lg can of chow mein noodles

Melt butterscotch and peanut butter in double broiler. Pour in the noodles. Drop out onto wax paper in clusters to cool.

Recipe is from my mom and one we grew up making.

Sugar-Coated Pecans

1lb pecans
1egg white
1T water
1t cinnamon
1t salt
1c sugar

Beat egg white to frothy. Then add water. Then mix and fold cinnamon, salt, and sugar in egg whites. Then add pecans and mix.
Spread out on cookie sheet. Bake 15 min at 325. Turn over and bake 15min more. Cool on wax paper.

Recipe is from my grandmother and one I grew up eating and making with the family.

Christmas Mix

3c pretzels (minature)
1 16oz dry roast peanuts (opt)
2 14oz bags M&Ms
3c Rice Chex
3c Cheerios
1 1/2lb white chocolate


Mix all the ingredients except the white chocolate in a big bowl. Melt the chocolate and pour over the mix. Mix everything together to get it all coated. Pour out onto wax paper to cool. It will cool in clusters.

Recipe is one I made growing up at Christmas.

Cap'n Crunch Clusters

1lb almond bark
2T peanut butter
4c Cap'n Crunch Peant Butter Cereal

Melt almond bark, add peanut butter. Add cereal. Mix. Drop by spoonful on wax paper in clusters. Let cool.

Recipe is from Ann Redman. It is one that I grew up with.

Pork Loin with Garlic Rub

3lbs boneless pork loin
6 garlic cloves, peeled
2t salt (or less - to taste)
2T fresh parsley (or dried, tastes fine without it too)
1T paprika (use sweet Spanish paprika if you happen to have it)
1/2t dried oregano
1/4c olive oil

Pound the garlic and salt together with mortal and pestle or a knife to form a smooth paste. Add parsley and mix. Stir in rest to form a thick, oily mixture. Rub over pork loin. Place in freezer bag to freeze.

Thaw. Bring meat to room temperature. Place pork and marinade in roasting pan. Roast for 15min at 450. Then lower to 350 for 45min, until juices run clear.

Recipe is from Don't Panic More Dinner's in the freezer cookbook.

Notes: I usually buy a 6+lb pork loin when they are on sale and make this and another pork loin freezer recipe.  You could also slice the pork up in the marinade to grill.

Chicken Bruschetta

Ingredients

• 3 clove(s) garlic
• 3 teaspoon(s) extra-virgin olive oil
• 1/3 teaspoon(s) salt, divided
• 1/3 teaspoon(s) pepper, divided
• 4 (6 ounces each) skinless, boneless chicken-breast halves
• 1 3/4 pound(s) tomatoes, chopped
• 1 small shallot, finely chopped
• 1/4 cup(s) packed fresh basil leaves, finely chopped (or dried)
• 2 tablespoon(s) red wine vinegar
• 1 loaf(s) (8 ounces) round crusty whole wheat bread, sliced

Directions

• Preheat outdoor grill on medium.
• Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken.
• In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand.
• Grill chicken, covered, 10 to 13 minutes or until juices run clear when thickest part of chicken is pierced, turning once. Transfer to cutting board. Let rest 10 minutes; slice.
• Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread and chicken among serving plates; top with tomato mixture.

Recipe is from Good Housekeeping.

Notes: Leftover chicken is good to use in quesadillas.

Leftover Quesadillas

Shredded Cheese
Meat
Beans
Any other leftovers: avacodoes, tomatoes, onions, etc...
Soft tortillas shells.

Spray a pan with oil. Place tortilla in pan. Cover tortilla with cheese. Add beans, meat and other ingredients. Add cheese again and cover with tortilla. Flip. Once tortilla is browned and cheese has melted, remove from pan. Serve with sour cream, salsa etc. Eat and Enjoy.....

Recipe is adapted from Deceptively Delicious cookbook. You can add pureed butternut squash to the shredded cheese and then spread it on the tortilla.

Notes: We decided to call this leftover quesadillas because we were bad about eating pork, steak, chicken reheated. However just dicing the meat up and we found we typically have beans and other ingredients around so it is like the Mexican verison of a grilled cheese.

Enchiladas

1lb ground beef
8oz pkg cream cheese
15oz can enchilada sauce (I prefer green over red)
8-10 flour tortialls
1c shredded co-jack cheese (or whatever you have on hand)

Brown ground beef and drain the grease. Heat beef, cream cheese and 1c enchilada sauce in skillet over low heat until well combined. Put a small amount of enchilada sauce on bottom of 9x13pan; just enough to cover the bottom. Divide the beef mixture into the 8-10 flour tortillas and roll up. Place in dish with seam side down. Pour remaining suace over tortialls. Top with shredded cheese. Bake at 350 about 30min or until heated through and cheese is melted.

Serve with rice, lettuce, tomatoes, sour cream, extra cheese etc.

Recipe is from my mom.

Fish Tacos

Crema:
1/4c thinly sliced green onions
1/4c chopped fresh cilantro
3T mayonnaise
3T sour cream
1t grated lime rind
1 1/2t fresh lime juice
1/4t salt
1 garlic clove, minced

Tacos:
1t ground cumin
1t ground coriander
1/2t paprika
1/4t ground red pepper
1/8t salt
1/8t garlic powder
1 1/2lb red snapper fillets (or tilapia)

Tortillas, shredding lettuce or cabbage

Preheat oven to 435.
Crema: Combine all the crema ingredients in a bowl.

Tacos: Combine cumin and the next 5 ingredients in a small bowl. Sprinkle spice mixtures on both sides of the fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 min or utnil fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl. Break into pieces with a fork. Heat tortillas according to package directions. Top each fish taco with lettuce and crema.

Notes: I'm not a fan of leftover fish dishes so I usually made this when there were at least 4 people eating. It is about 2 tacos a piece.

Recipe is from my friend Colleen.

Broccoli Packets

2 chicken breasts, cooked and chopped
1/2c carrots, chopped and soft (either cook them or use canned)
1c broccoli, chopped
1 medium onion, chopped
2 cans of fat crescent rolls
1 can broccoli cheese soup
1c shredded cheddar cheese

Mix everything except the cheddar cheese. Unroll crescent rolls and arrange flat on a cooking stone, points toward center. Spoon mixture into crescents and sprinkle with the cheese. Pull points of crescent over the mxiture. Cook according to the driections on crescent  package.

Notes: One of my husband's favorites.

Parmesan Chicken

Place 4 chicken breasts in a greased pan.

Mix 1/2c miracle whip
       1/4c Parmesan cheese
       1t oregano

Spoon mixture over the chicken.

Bake 45min at 375.

Recipe is from my mom.

Lasagna Roll-Ups

Lasagna Noodles
1lb ricotta cheese
1c grated mozzarella cheese
1T parsley
1 1/3c Parmesan cheese
1/4t oregano
1/2t basil
1/2t garlic salt (or powder)
1 egg yolk
1 jar of spaghetti sauce

Preheat oven to 350
Cook, drain noodles.
Mix together all other ingredients except for the spaghetti sauce.
Spread mixture the length of the noodles.
Roll them up an dput them in greased 9x13 pan.
Cover with spaghetti sauce.
Bake for 30 min.  Sprinkle with mozzarella cheese after baking.

Recipe is from my friend, Emily. It is a fun alternative to the normal lasagna.

Notes:
The rolls can be made ahead and refrigerated until ready to cook.

Cookie Dough Brownies

Brownie Layer
2c sugar
1.5c flour
1/2c baking cocoa
1/2t salt
1c veg. oil
4 eggs
2tsp vanilla

Mix the dry ingredients together.  Add the wet and beat at medium speed for 3 minutes.
Pour into greased 9x13 pan. Bake at 350 for 30 min oruntil done. Cool completely.

Topping:
1/2c butter, softened
1/2c brown sugar
1/4c sugar
2T milk
1t vanilla
1c flour
1c mini chocolate chips

Cream butter and sugars. Add the milk and vanilla. Mix. Beat in flour. Stir in chips. Spread over cooled brownies. Chill until firm.

Recipes is from one of my best friend's mom. I fixed this when I was pregnant and craving cookie dough.

Persimmon Pudding

1. Cream: 1c sugar
               2T butter

2. Mix 1 egg
          1/2c milk and add to the cream in step 1.

3. Combine 2t baking powder
                   1/2t cinnamon
                   1c flour

4. Combine 1/2 buttermilk (can substitute 1/2T lemon juice and add milk until 1/2c)
                   1/2t baking soda

5. Alternate adding steps 3 and 4 to the cream and egg mixture.

6. Add 1c persimmon pulp and 1/2t vanilla

7. Pour into greased 8x8 pan.

8. Bake @ 350 for about 45min.

Recipe is from my grandmother. One of our favorites growing up. Definately worth the effort to dirty all those bowls.

Chipotle-Barbecue Chicken

6T butter/oil
6 garlic cloves, finely minced
1 onion chopped
1/4c chipotle chiles in adobo sauce, chopped
3/4c ketchup
3T cider vinegar
2T brown sugar
1T worcestershire sauce
~2lbs chicken thighs, breasts

1. Preheat oven to 425F. Line a rimmed baking sheet with foil. In a deep skillet, heat 3T butter/oil over medium heat. Add garlic and cook, stirring frequently - about 3 min. Remove garlic. Add onion and cook with stirring (~8min) until golden.
2. Add the chiles in adobo sauce to the skillet, ketchup, vinegar, brown sugar, worcestershire, and garli and cook until thickened (~5min)
3. Coat the chicken in the sauce and place in baking sheet. Bake until chicken is cooked (~30min).

Tips: I used ~4 chicken breasts and just halved everything. It is a bit spicy, but that is what we like. This is a good one to fix the same week as ATK's chili because you can use half a can of the chipotle chiles in adobo sauce for both. And make this pork taco recipe.

Recipe is from Rachel Ray.

Bell Pepper Slow Cooker Pasta

1 red pepper
1 yellow pepper
1 green pepper
1 medium onion
2 cans diced tomatoes, undrained
2 cans tomato paste
2T garlic, minced
1/4c olive oil
2t basil
2t oregano
1/2t red pepper flakes
1lb pasta, cooked
6T shredded Parmesan Cheese (opt)

Chop peppers into 1inch pieces.
Dice onions.
Add ingredients except pasta and cheese to the crockpot. Cook on low for about 7 hours. Mix in pasta. Add cheese when serving.

Optional: 1lb sausage, brown add when you add the pasta for non-vegetarian dish.

Cake Mix Cookies

1 (18.25 ounce) package yellow cake mix

1 teaspoon baking powder

2 eggs

1/2 cup vegetable oil

1 cup semisweet chocolate chips or other goodies (oatmeal, pb, toffee bits etc)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies don't stay around very long at our house.

Persimmon Bread

1 cup persimmon pulp

2 teaspoons baking soda

3 cups white sugar

1 cup vegetable oil

4 eggs

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 teaspoons salt

2/3 cup water

3 cups all-purpose flour

1 cup chopped walnuts (opt)

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. (or equilvalent)
1. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
2. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Slow Cooker Chili

Adapted from American Test Kitchen

2T oil
1-3 medium onions, minced
6 minced garlic cloves
1/4c chili powder
1 - 6oz can tomato paste
1T ground cumin
1/2t red pepper flakes
Salt
1 (28 oz) can diced tomatoes (I prefer to use ones with chilis in it to give the chili more heat)
2lb ground beef (I prefer 1lb beef and 1lb sausage)
1-2 (15.5 oz) cans dark red kidney beans, rinsed and drained.
1 (28oz) can tomato puree
2-4T minced chipotle chile in adobo sauce
3T soy sauce
1T fresh oregano leaves or 1t dried
1T brown sugar
Lime wedges for serving

Heat everything from oil to pepper flakes until onions are soft (10-15min)
Stir in diced tomates with their juice.
Transfer to slow cooker.
Brown the meat and drain the grease.
Transfer to slow cooker and add rest of ingredients.
Cook on low for 8-9 hours.
Serve with lime wedges, fritos, sour cream, cheese.
Can freeze.

Notes: Make the same week as Chiptole Barbeque Chicken to use up the can of chiptole chilies in adobe sauce. Also can make pork tacos that use 1-2 chiptole chilies.

Chicken Fajitas

2 green peppers, sliced in strips
1 red pepper, sliced
1 onion, sliced
4 skinless, boneless chicken breasts; thinly sliced
4T soy sauce
3-4T lime juice
1T chili powder
1/2t ginger
1-2t crushed red peppers

1) Combine chicken and everything below in a ziploc bag to marinate overnight or at least 2 hours.
2) Saute peppers and onions with evoo and salt. Set aside in foil to keep warm.
3) Chicken and marinate to the pan and cook until done
4) Serve on tortilla shells with all the normal fixings: cilantro, salsa, sour cream, shredded cheese, diced tomatoes, fresh lime juice, lettuce, avocado...

Notes: One of my husband's favorite Mexican dishes.

Recipe is from my friend, Colleen.

Upsidedown Pizza

1 pound lean ground beef

1 onion, chopped

1 teaspoon minced garlic

1 (16 ounce) jar spaghetti sauce

1 cup shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 (8 ounce) can refrigerated crescent rolls

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
3. In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together.
4. Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.

Recipe is from my mom.

Rio Rancho Taco Meat

A great alternative to the normal tacos:

1 med. onion, diced
1-1 1/2lbs ground beef
1c salsa
1pkg taco seasoning (or make your own HERE.)
1 1/2t brown sugar
1 - 4oz diced green chiles
1t garlic powder or 2 cloves minced garlic
1/2t salt
1/4t pepper
1/4t red pepper, ground or flakes
3/4c water

Brown onion, beef until no longer pink. Drain grease. Add salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir until well mixed. If you like your meat hotter, add more red pepper. Add the water and simmer on low for 30-45min until mixture has thickened. If too thick add some more water and adjust seasonings. Cool. Freeze in a freezer bag.

Serving day:
Thaw meat mixture. Heat through and serve in taco shells, tortillas, etc. Top with cheese, lettuce, sour cream etc.

Recipe is from Don't Panic Dinner's in the Freezer cookbook.

Meatloaf

Adapted from Don't Panic Dinner's in the freezer cookbook

1T oil
1 small onion, chopped
2 cloves garlic, minced
1t thyme
1/3c milk
1 egg
1/4c ketchup
1/2c bread crumbs
1/2t salt
1/2t pepper
1lb ground beef
1lb ground sausage

Heat oil and cook onion until soft, ~5min. Add garlic and thyme and cook 1 minute more; set aside. Combine milk, egg, and ketchup. Stir in bread crumbs, salt, and pepper. Crumble in meats and add onion mixture. Stir unitl well combined. Freeze meat into 2 loaves, using foil and plastic wrap.

Serving Day:
Thaw loaf and place in baking dish. Bake at 350 for ~1hour to 1 1/2hours. Mix 1/2c ketchup and 2T brown sugar to create sauce and pour over meatloaf for last 1/2 hour of baking time.

Notes: Orginal recipe calls for 1/2lb each of beef, pork and veal. Since I rarely have the latter two on hand I just use beef and sausage.  I used to not be a fan of meatloaf, but this recipe has changed that!

Roasted Potatoes

Adjust ingredients to what you have and how many you are serving

2lb red potatoes (4-6med) cut in to 3/4in wedges
3T EVOO
Salt and pepper

Toss potatoes in oil and season with salt and pepper.
Place in a pan.
Cover tightly with aluminum foil for 20min. Remove foil and roast for ~15min until potato is crusty and brown. Turn the potatoes and return pan to oven for additional 5-10min more until the side of the potato touching the pan is again crusty and brown.

Vairations:
Garlic and Rosemary
Mince 2 garlic cloves and make a paste. In the last 3 minutes of roasting sprinkle 2T rosemary with garlic paste over the potatoes.

Southwestern Spices
Melt 2T unsalted butter in skillet over med.heat. Add1t cumin, 1t chili powder, 1t dry mustard, 1/8t cayeene pepper, and 1 minced glaric cloe. Cook for 30sec-1min. Once potatoes are done transfer to serving bowl and pour this over.

Notes:
I have tended to roast the potatoes for an hour. 425 for ~30min and then 350 for
~30 min just because the main dish usually needs to be at 350.

Recipe from ATK's Best American Side Dishes Cookbook.

Heath Bar Cake

2 1/4c light brown sugar
1/2c margarine
2c + 2T flour
1 beaten egg
1c milk
1t salt
1t vanilla
1t baking soda
6 Heath bars crushed, or use toffee bits

Pre-heat oven to 350. Mix brown sugar, margarine, and flour until crumbly. Reserve one cup for top. Beat egg and add milk, salt, vanilla, and soda. Mix. Add brown sugar mixture and beat thoroughly. Pour batter into a greased floured 9x13 pan. Put cup of crumbly mixture over the top and then sprinkle on the crushed Heath bars. Bake for 25-30 min.

Easy Flaky Cream Cheese Bars with Raspberry Sauce

Ingredients:
2  8oz pkgs of cream cheese
¾ cup sugar
1 tsp vanilla
1 egg
2 rolls of 8 crescent rolls (or buy the ones where they don't separate)
powdered sugar
frozen berries of your choice (I prefer raspberries)

1.  Blend cream cheese, sugar, vanilla, and egg yolk in separate bowl with a mixer until smooth and set aside.
2.  On 9x13” pan (or a smaller cookie sheet if you like a thicker crust) , unroll 1 can of crescent rolls along bottom.  Pinch rolls together until there is no longer perforation.
3.  Spread cream cheese mixture over crescent rolls.
4.  In a separate 9x13” pan, unroll the 2nd crescent rolls on wax paper until smooth and transfer on top of cream cheese mixture as a top crust.
5.  Brush top with egg whites and dust with powdered sugar.
6.  Bake @ 350 degrees for 20-25 minutes until golden brown.  Dust again with powdered sugar once the crust has cooled.
7.  For the sauce, combine frozen berries of your choice with 1/4 cup sugar in a saucepan on low heat until sugar dissolves.  If desired, remove berries with slotted spoon to discard, and serve remaining sauce on the side.

Notes: This is rich, but oh so good!

Recipe is from my friend, Colleen who happens to be an awesome cook.

Quinoa Tabbouleh

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Recipe is from Allrecipes.com.

Healthy Banana Cookies

Ingredients

3 ripe bananas

2 cups rolled oats

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats,  oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Recipe is from Allrecipes.com.

Thick and Chewy Chocolate Chip Cookies

godfather cookies

Thick and Chewy Chocolate Chip Cookies
From The New Best Recipe (America’s Test Kitchen)
Makes about 18-24 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks, or 6 ounces) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light- or dark-brown sugar (NB: dark-brown is better!)
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips (bittersweet chocolate is recommended)


Directions
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray  or use a non-stick silicon mat, e.g., Silpat.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low-speed just until combined. Stir in the chips to taste.
4. Roll a  golf-ball size of the dough into a ball (or use a two-tablespoon ice cream scoop), for standard-sized cookies, or use a scant 1/4 cup amount of dough for larger cookies. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy (and look a little bit wet in the middle), 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a spatula.


Notes: First had these from our friend, Adrian who is Ian's godfather. I think we may rename them the godfather cookies. They freeze well too.

Fish Tacos

Crema:
1/4c thinly sliced green onions
1/4c chopped fresh cilantro
3T mayonnaise
3T sour cream
1t grated lime rind
1 1/2t lime juice
1/4t salt
1 garlic clove, minced

Tacos:
1t cumin
1t coriander
1/2t paprika (smoked if you have it)
1/4 ground red pepper
1/8t salt
1/8t garlic powder
1 1/2 lb red snapper fillets (or we've used tilapia)
Cooking spray
Tortialls
2c lettuce or cabbage

Preheat oven to 425F

Crema: Combine the ingredients in a small bowl

Tacos: Comine cumin and next 5 ingredients in a small bowl. Sprinkle spice mixture on the fish. Place fish on a baking sheet coated with cooking spray. Bake for 9min or until fish flaskes easily when tested witha fork or until desired degree of doneness. Plash fish in a bowl. Break into pieces with afork. Heat tortillas according to package. Divide fish evenly among tortialls; top each with 1/4c lettuce and 1T crema.

Serves ~4.

Recipe is from my friend Colleen.

Chicken Packet

4 pieces boneless, skinless chicken breasts
1c marinara suace
1/4c parmesan cheese
1c mozzarella cheese
4 squares aluminum foil
zucchini - sliced or broccoli.

Place 1 chicken on each piece of foil. Cover with 1/4c marinara sauce, sprinkle parmesan cheese and place some zucchini on top. Make packets with foil, allowing room for air to circulate inside.

Cook on grill for about 20min. Open packet and sprinkle mozzarella on top.

Recipe is from my Aunt Peg.

Chicken Cassorole

2c chicken, cut up (can use chicken from the Chicken Mix recipe)
2 cans cream soup (I prefer cream of chicken)
1pkg cheddar (2c)
2c uncooked macaroni
1small onion sliced, diced (opt)
2c milk

Grease a 9x13 pan. Mix ingredients. Pour into pan. Store in fridge overnight.
Cook at 350F for 50-60min.

Notes: This is super easy and nice to fix when you have visitors b/c you make it the night before - that's why you don't have to cook the macaroni. This is a favorite and rarely any leftovers when we are all together.

Recipe is from my mom.

Unbelievable Chicken

Ingredients

1/4 cup cider vinegar

3 tablespoons prepared coarse-ground mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1 1/2 teaspoons salt

ground black pepper to taste

6 tablespoons olive oil

6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Notes: This recipe can be frozen and then thawed for later.

Recipe is from Allrecipes.

Cream Cheese Brownies

1 white or yellow box cake mix
1 egg
1 stick butter, melted.
Beat these 3 together and then press into 13x9 greased pan.

Topping:
1 8oz cream cheese
4 eggs
2t vanilla
3 3/4c powdered sugar
Mix these together and pour over cake.
Bake at 325F for about an hour until lightly brown.

Notes: Another one my mom's famous recipes. These are real rich and real good. They do freeze, but taste much better fresh! We often asked for these on our birthdays.

Mini Oreo Cheesecakes

1 pkg oreo cookies
2 (8oz) cream cheese, softened
1/2c sugar
1t vanilla
2 eggs
paper muffin cups

Preheat oven to 325F

Place muffin cups in a muffin pan.
Place an oreo in each cup.
Beat remaining ingredients. Spoon mixture into cups - about 3/4 of the way up. Crush some cookies and sprinkle on top. Bake 20-25 min.
Let cool. Refrigerate 1hour or overnight.

Raspberry-Applesauce Dessert

1 lg pkg. red reaspberry gelatin
1c hot water
1T lemon juice
2c applesauce
2 (10 oz) pkgs red raspberreis, lightly thawed.

Combin gelatin and hot water, stir until dissovled. Add lemon juice and applesauce. Add raspberries including juice. Pour into 13x91/2x2 sheet pan. Chill until firm. May be decoragted with Dream Whip.

Notes: Funny story about this recipe. I was first introduced to this by my sister-in-law, Erin. Then Ryan made it for one of his family functions and they were impressed that He made it! I guess Ryan had done a good job of keeping his cooking skills a secret - even though it's a pretty easy recipe for how yummy it tastes. Now this recipe is our regular standby for family pitchin functions.
Even though it says dessert, it works as a side dish too.

Ranch Glazed Carrots

The measurements are approximate. Adjust to taste.

1-2 cans carrots (or 1 lb baby carrots that have been steamed so they are soft)
2T butter
2T brown sugar
1-2T dry ranch dressing mix.

Heat through until hot on the stove.

Scalloped Potatoes

1can condensed Cheddar cheese soup (10 3/4oz)
1/2-3/4c milk
Dash pepper
4c thinly slice potatoes (~6med potatoes)
1small onion, thinly sliced
Dash paprika.

1. Mix soup, milk and pepper for the sauce.
2. Arrange alternate layers of potatoes, onion and sauce in greased 1 1/2qt casserole dish.
3. Dot top with butter and sprinkle with paprika.
4. Cover with aluminum foil.
5. Bake at 375F for an hour.
6. Uncover. Bake 15 min more.

Notes: My mom, for as long as I can remember, fixes this side dish at our family get-togethers during the cooler months.

Butternut Squash Fries

1 - 2lb butternut squash
1/8t salt
nonstick cooking spray

1. Heat oven to 425F
2. Using a sharp knife, slice the ends off of the squash, then cut it in half width-wise.
3. Scoop out the seeds and peel the squash.
4. Cut squash into spears. Pat fries with a paper towl, Sprinkle evenly with salt.
5. Lay spears on a layer of paper towls and let stand for at least 5 min, then pat again with a paper towl.
6. Spray a baking sheet with nonstick cooking spray, then place spears on it.
7. Bake for 20min, then carefully flip spears using a spatual. Bake for 20min. longer, until crispy on the outside.

Serves 2.

Carrots Au Gratin

Ingredients

4 1/2 cups sliced carrots (canned works just fine and then skip steaming the carrots step)

2/3 cup crushed buttery round crackers

3 tablespoons margarine, melted

1/2 cup chopped onion

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups milk

2/3 cup shredded processed cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside. 
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Recipe is from Allrecipes.

Green Beans and Tomatoes

1-2cans french style green beans, drained.
1 can diced tomatoes (our favorite is one with the basil, oregano already in it)
A splash of white vinegar.

Mix everything together in a pan and heat until hot.

Sweet Potato Packets

1 sweet potato
Sugar-cinnamon mix
Olive oil or butter

1. Wash sweet potato.
2. Chop it.
3. Place the sweet potato onto aluminum foil that has oil or non-stick spray on it.
4. Sprinkle some sugar and cinnamon on top.
5.  Add butter (opt.)
6. Tear another piece of foil to make a packet.
7. Grill for ~20min turning once or until potatoes are soft. (can use the oven when the weather is not cooperating for the grill)

Recipe adapted from how Ryan eats a baked sweet potato.

Glazed Carrots with Orange and Cranberries

1lb carrots (baby carrots or peeled, sliced)
1/4c dried cranberries
1/2t salt
2T sugar
1/4c chicken broth (low sodium)
1/2 t grated zest and 1/4c juice from 1 orange
   (I just used some orange juice)
1T unsalted butter
Ground black pepper

1. Bring carrots, cranberries, salt, 1T sugar, broth and orange to a boil, covered.
2. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked (~5min)
3. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally , utnil the liquid is reduced to ~2T, 1-2 min.
4. Add the butter and remaining 1T sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until they are tender (~3min).
5. Season with pepper to taste.

Recipe is from Best American Side Dishes Cookbook.

Chicken Nuggets

1c breadcrumbs
1/2c flaxseed meal
1T grated Parmesan
1/2t paprika
1/2t garlic powder
1/2t onion powder
1c broccoli, spinach or sweet potato puree (I prefer s. potatoes)
1 egg, lightly beaten
1lb boneless, skinless chicken breast (tenders) cut into chunks
Nonstick cooking spray
1T olive oil

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder and mix.
2. In a shallow bowl, mix the vegetable puree and egg with a fork.
3. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
4. Coat a large nonstick skill with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and and cook until the chicken is cooked through - 4-5 min longer. Check to make sure it's cooked through. Serve warm.

Recipe is from Deceptively Delicious Cookbook.

Pork Tacos with Pineapple Salsa

Yield: 6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Ingredients

Salsa:

2  cups  minced pineapple

1  cup  minced apple

1/4  cup  minced shallots

2  tablespoons  chopped cilantro

1  tablespoon  fresh lime juice

1/2  teaspoon  ground cumin

1/4  teaspoon  salt

Tacos:

1  tablespoon  canola oil

1  cup  thinly sliced yellow onion

2  garlic cloves, minced

1 1/2  pounds  pork tenderloin, cut lengthwise and thinly sliced crosswise

1/2  cup  fat-free, less-sodium chicken broth

1  tablespoon  cider vinegar

1  teaspoon  dried oregano

1  teaspoon  ground cumin

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

12  cherry tomatoes, quartered

2  chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)

12  (6-inch) tortillas, warmed

Preparation

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.


Notes: I usually slow cook a pork loin and make this, bar-b-que, and freeze some too.
Make the ATK's slow cooker chili or the chipotle and barbeque chicken to use up the chipotle chilies.

Recipe is from Cooking Light magazine.

Woodland Park Italian Beef

2-3lb roast
1-2 large onions, sliced, chopped, diced - whatever your preference
1-2 green peppers, diced or sliced
2-16oz jars Pepperoncini peppers with juice, sliced
1/2-1c water
1t ground pepper, sprinkled on top of roast

Place everything in slow cooker on low for ~6-7 hours until meat shreds easily.
Once done shred and mix everything. Serve on french rolls or other type of bread with provolone cheeses.

Notes: Can be frozen and thawed later. The pepperoncini peppers give a good heat/spice to the dish.

Recipe is adapted from Don't Panic Dinner's in the Freezer Cookbook.

Pretzels

Copycat Recipe of Aunt Annie's Pretzels

Ingredients:1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Notes:  Sometimes we'll think outside the box and do some pretzel art - make some beetles by making a body and 6 legs or an octopus, dinosaur etc. Decorating with chocolate chips or other candies.

3-packet Pot Roast

1 packet ranch dry mix
1 packet italian dressing dry mix
1 packet dry onion soup mix
Roast
Potatoes and carrots
Water

Add roast  to slow cooker, potatoes and carrots next. Sprinkle the packets. Add enough water to almost cover. Cook on low for ~8 hours.

I'm not sure where I got this recipe. It's an easy one for sure.

Bourbon Chicken

2lbs chicken (cut into bite size pieces)

1-2T olive oil
1 garlic clove, crushed
1/4-1/2t ginger
3/4-1t crushed red pepper flakes
1/4c apple juice
1/3c brown sugar
2T ketchup
1T cider vinegar
1/2c water
1/3c soy sauce

Mix all ingredients below olive oil and pour into ziploc and throw chicken in. Freeze.

Thaw. Cut chicken up. Heat oil in pan; brown chicken. Remove chicken. Add liquid and cook until all is mixed and sugar dissolved. Add chicken back. Bring to a hard boil. Reduce heat and simmer about 20 min. Serve over rice.

Tips: Can use the chicken mix recipe if just making it without freezing.

Recipe is from my friend, Maleah.

Easy Donuts

Ingredients

Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar
2 cans large buttermilk biscuits

Icings
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
Colored sprinkles
Chocolate sprinkles

Directions

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Tips/Notes: I typically just use cinnamon-sugar and powder sugar in paper bags and shake the donuts in there to coat them and skip the icings. A nice, hot breakfast treat for when we are out working on the Christmas tree farm.

Recipe is from Paula Deen. 

Cranberry Hootycreeks

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans (opt)

Directions

1.Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

2.Attach a tag with the following instructions:
Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
 
Notes: This is a recipe for cookies in a jar. We made this to give out to those who helped on the tree farm.
 
Recipe is from Allrecipes.

Hawaiian Chicken

4-6 chicken breasts
1 16oz pineapple slices, drained
1 15oz mandarin oranges, drained
1/4c cornstarch
1/2cbrown sugar
1/4c soy sauce
1/4c lemon juice
1t salt
1t ground ginger
1/2t ground red pepper (or more/less to your tasting)

Cooking Day:
Mix everything together. Place in freezer bag. Freeze

Serving Day:
Thaw. Place in slow cooker. Cook on low for 4-5 hours or high 2-3 hours. Can add green peppers one hour before serving if desire. Serve over rice.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Cranberry Chicken

8oz Catalina Dressing
1 pkg dry onion soup mix
1lb can whole berry cranberry sauce
4 chicken breasts (can use a few more)

Cooking Day:
Mix everything together. Place in freezer bag. Freeze

Serving Day:
Thaw in greased baking dish. Bake uncovered at 350 for about an hour or so.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Chicken Cacciatore

1-2 med. Onions chopped or sliced
2 cloves garlic, minced
15oz diced tomatoes
8oz tomato sauce
1t salt
1/4t pepper
2t oregano
1/2t basil
1/2tcelery seed
1 bay leaf
1/4c white wine (opt)
6 chicken breasts

Cooking Day:
Mix everything together. Place in a freezer bag. Freeze.

Serving Day:
Place in crock-pot and cook on low 6-8 hours or high 2-4 hours. Serve over pasta.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Cheesy Chicken Bundles

1c bread crumbs (I like the Italian bread crumbs)
½ c cheddar cheese, grated,
1/2c parmesan cheese grated
1t salt
1/4t pepper
6+ chicken breasts
1/2c melted butter or milk works too

Cooking Day instructions:
Mix together crumbs, cheeses, salt, and pepper. Dip chicken in butter or milk. Then in cheese mixture. Tuck sides of chicken under to from a bundle. To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.

Serving Day:
Thaw. Place in shallow baking dish. Optional: Melt some butter over the bundles and sprinkle some parmesan cheese over them.


Bake at 350 for about a 1 hour.

Recipe is from Don't Panic Dinner's in the Freezer Cookbook.

Beef Tacos

1 tablespoon vegetable oil

1 onion, minced

3 garlic cloves, minced

2 tablespoons chili powder (adjust to your personal taste)

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt

1 pound  ground beef

1/2 cup smooth canned tomato sauce

1/2 cup low sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells/tortillas etc.

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about five minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Recipe from The America’s Test Kitchen Family Cookbook

Pumpkin Bread

Mix together:
1c oil, 4 eggs, 2/3c water, 2c pumpkin
Sift and add to liquid:
3 1/3c flour, 3c sugar, 2t baking soda, 1 1/2t salt, 1t nutmeg, 1 1/2t cinnamon, pinch of ginger

Mix together well. Pour into 3 greased loaf pans. Bake at 350F ~35-35 min. Cool.

Notes: Can be frozen.

Recipe is from my mother-in-law, Barb.

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


1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.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.

3.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.

4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
 
Recipe is from Allrecipes.com

Hot Spiced Cranberry Cider

2 quarts apple cider

6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

1.In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Notes: This is usually served at my son's birthday dinner since his birthday happens in the winter. It is convenient to just make it in a slow cooker and let it cook all day and fill the house with a nice aroma.

Recipe is from Allrecipes.com.

German Butter Cookies

1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream butter, gradually add sugar and beat until light and fluffy.

Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes or roll into balls and flatten with a fork.

Bake on a cookie sheet in preheated 350°F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Notes: These are a favorite during Christmas tree season. I'd make a batch or two to freeze ahead just for the occasion.

Recipe was used in a school project many years ago.

Slow Cooked Apple Butter

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Notes: Great use of those apples you pick in the Fall.

Recipe is from Allrecipes.com.

Apple Crisp

5-6 diced apples
1 C. flour
3/4 t. salt
1 t baking powder
1 1/2 C. sugar
1 unbeaten egg

Place apples in baking dish (9 in x 9 in). Mix ingredients except egg. Add egg. Mix until crumbly and sprinkle over apples. Melt and cool 1/3 C. butter and pour over apple crumb mixture. Sprinkle with cinnamon on top. Bake 30-40 minutes at 350 F.

This is from my Grandma Bea.

Rice Crispy Treats

1T butter

1 bag of marshmallows

6c rice crispy cereal

1/4c flaxmeal seed

Melt butter. Add marshmallows. Stir until melted. Remove from heat. Add cereal and flax.

Pour into a 9x13 greased pan. Cool.

Tips:

• Add flavored marshmallows for a new spin on it such as strawberries.
• Melt some chocolate and pour over top
• Use puffed rice cereal for a change of pace too.
• Add 1/3cup cake mix

Recipe adapted from Deceptively Deliciously cookbook.

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup (or potato, asparagus etc)
1/2 cup chopped onion (opt)
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.


2.Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
 
Notes: Super easy and one of Ryan's favorites.
 
Recipe from allrecipes.

Great White Bread

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast

1.Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.


2.Bake on White Bread setting . Cool on wire racks before slicing.
 
Notes: This is the best white bread recipe I've been able to make that works well for sandwiches (slices easily) and is a nice side bread for dinner when it is still warm.
 
Recipe is from Allrecipes.

Churros

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

2 quarts oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

1.In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2.Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

3.Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
 
Notes: It can fill your cravings for the fair food year around. If you don't have a pastry bag, just use a plastic bag with a corner cut off.
 
Recipe from Allrecipes.com.

Cuban Ropa Vieja

2 pounds beef flank steak (or round steak)
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Notes: This makes a good quesadilla mix too!

Recipe from Allrecipes.com

Multi-grain Loaf

For a 1 1/2 pound loaf

1 1/4c water
2T butter, softened
1 1/3c bread flour
1 1/3c whole wheat flour
1c 7-grain or multigrina hot cereal (uncooked)
    (or any 1c combination of flax seed, oats, quinoa grain etc)
3T brown sugar
1 1/4t salt
2 1/2t yeast

Combine ingredients according to your bread machine.
Use Basic/White cycle (unless you want to make rolls, select dough setting)
Remove from machine and cool.

Steak Rub - Indian Flare

1t garam masala
1t brown sugar
1/2t salt
1/2t black pepper

Rub on steak. Let steak stand for at least 10minutes. Then grill.

Notes: The rub has a strong smell, but it tasted just right on the steak.

Tips:

•  If you don't have garam masala on hand subsitute with 1/2t cumin, 1/4t caradamom, and 1/8t nutmeg.

Recipe from Cooking Light Magazine Sept. 2010.

Oatmeal Pancakes

Not the prettiest, but a yummy alternative to the common pancake.

1/4c flour
1c quick-cooking oats
1T sugar
1/2t baking powder
1/2t baking soda
1/4t ground cinnamon
1c buttermilk (or 2T lemon juice and add milk to make 1cup)
2T butter, melted
1 large egg

Combine the first 7 ingredients, stirring with a whisk. Combine the rest in another bowl. Add to flour mixture, stirring just until moist.
Cook on skillet.

Tips:

•  Soymilk, almond milk etc. with lemon juice is a suitable substitute for the buttermilk.
•  Serve with fruit or add berries to the batter.

Recipe is from Cooking Light Magazine Sept. 2010

Slice and Bake Chocolate Chip (peanut butter) Cookies

2c butter/margarine
1 1/3c granulated sugar
1 2/3c brown sugar, packed
1T vanilla extract
4 eggs
5 1/2c flour
2t salt
2t baking soda
2c chips (chocolate, peanut butter)
1c nuts (opt.)

Cut four 14x12" pieces of waxed paper or plastic wrap. In a bowl, cream butter and sugars. Beat in vanilla and eggs unitl light and fluffy. In a bowl combinge flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chips and nuts.

Divide dough into 4 pieces. Shape each into an 8-10in roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freeze containter or wrap in aluminum foil. Labe wl with date and contents. Store in freezer. Use within 6 mths. Makes 4 rolls of dough or about 12-dozen cookies.

To Bake:
Thaw a roll for about 10min or so. Preheat oven to 350F. Cut dough into 1/4in slices. Place on ungreased baking sheet. Bake ~10min - until browned around edges.

Tips:

• I usually divided into 6 logs instead. So I had ~24 cookies at time instead of 36 cookies.
• It helps to have your hands wet or greased while working the dough.
• Can be dairy free - just use dairy free chocolate chips and butter.

Recipe from Make-A-Mix cookbook.

Blacken Chicken Spice Mix

2t paprika
1t onion powder
1t garlic powder
1/4t cayenne pepper
1/2t white pepper
1/2t black pepper
1/2t salt
1/2t dried thyme leaves
1/2t dried oregano leaves

Mix spices and store in an empty spice jar.

Tips:

• Adjust mix to make spicier or less.

Recipe is from Once-A-Month Cooking cookbook.

Whole Wheat Dinner Rolls

1c water
2T butter/margarine
1 egg
2c bread flour
1 1/4c whole wheat flour
1/4c sugar
1t salt
3t bread machine yeast (I've used regular yeast too and worked just fine)

Measure ingredients and place into bread machine as recommended by the manufacturer of your bread machine.
Select Dough/manual cycle.
Remove dough from pan with lightly floured hands. Cover and let rest 10min on lightly floured surface.
Grease a 13x9x2in pan. Make 15 balls and place in pan. Brush with butter (opt). Cover and let rise for about 30min or until dough has doubled.
Heat oven to 375 and bake 12-15min until godlen brown.

Notes: Feel free to add 1/4c flax seed or other grains to make a multi-grain roll.

Recipe is from Bread Machine Recipes cookbook.

French Steak

Makes your home smell so good.

2lbs round steak
Flour
Salt and pepper to taste
1 Onion sliced or chopped
1 minced garlic
1c white wine (opt)
1c beef broth
1t Worcestershire sauce
1t soy sauce
1/8t pepper
1c cheddar cheese, grated
1/2c sour cream

Dredge steak through flour and add salt and pepper.
Place in slow cooker. Combine rest of ingredients (except for cheese and sour cream). Pour into slow cooker. Cook on low 5-6 hours until meat is tender. Stir in cheese and sour cream.

Tips:

• Yogurt can be used instead of sour cream for lower-fat content
• Dish maybe frozen after addition of the cheese and sour cream. Freeze in freezer bag/container. Just thaw and reheat on the stove but do not boil.

Recipe is from Don't Panic Dinner's in the Freezer cookbook.

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat (or roast)
1 (10.75 ounce) can condensed soup (celery, potato, mushroom, etc)
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water

2.Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Shred the roast, if needed.

Recipe from Allrecipes.

Caramel Popcorn

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

1.Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2.Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

3.Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

4.Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Recipe taken from Allrecipes.

Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3.Bake 6 to 8 minutes in preheated oven. Cool completely.

Notes: Cookies can be frozen for later enjoyment.
I would take a plastic cup and use that as a cookie cutter to make pumpkins at Halloween time. Then the pumpkins cookies can be decorated to look like Jack-o-Lanterns.

Recipe from Allrecipes.

Slow Cooker Chicken 'n Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.


2.Cover, and cook for 5 to 6 hours on High. About 60 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
 
Recipe taken from Allrecipes.

Slow Cooker Ham

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
 
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. Ham shreds when done.
 
Recipe from Allrecipes.

Clone of Cinnabon

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 
Recipe taken from Allrecipes.

Banana Monkey Bars

3/4 cup butter or margarine (1-1/2 sticks)
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup mashed ripe bananas (3 medium)
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 6-oz package (1 cup) semisweet chocolate chips

Turn oven to 350 degrees and grease a 15x10x1″ baking pan with shortening.
In a large mixing bowl, beat butter or margarine with electric mixer on medium speed until softened. Add sugar and brown sugar and beat till fluffy.
Add eggs and vanilla. Beat well. Stir in mashed bananas.
In a medium mixing bowl, stir together flour, baking powder and salt. Gradually add this to the banana mixture, beating until well mixed.
Stir in chocolate chips. Eat a few chips.
Spread batter in the greased baking pan.
Bake in the 350 degree about 25 minutes or until a toothpick inserted near center comes out clean. Let cool in the pan on a cooling rack. Cut into bars.

Notes: I make this in a 9x13 cake pan since I don't have 15x10x1 pan. I just cooked it a little longer. The first time I made this Ryan, Ian and I just devoured it!

Recipe is from A Soft Place to Land blog.

Braided Bread

2 1/4t active dry yeast
<1/2c warm water
3/4c milk
1/2c sugar
1/2t salt
1/4c butter, softened
2 beaten eggs
3/4t ground cardamon
4c flour

Add ingredients according to your bread machine. Use the dough cycle.
Split into 9 pieces. Roll each piece out into a long rope using flour.
Make 3 braids.
Let rise for about 45 min.
Bake 12-15min at 375.
Brush with butter once removed from oven (opt)

Notes: Can be frozen once the bread is cooked. Makes 3 loaves.

Recipe is from my Aunt Cheryl.