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!