Chocolate Chip Pudding Cookies

1 cup butter, softened

3/4 cup brown sugar, packed

1/4 cup white sugar

1 3.4-oz pkg. instant vanilla pudding mix

2 eggs

1 tsp. vanilla

2 1/4 cup flour

1 tsp. baking soda

2 cups semisweet chocolate chips

Preheat oven to 350°.

In a large bow, cream together butter and sugars.  Beat in the pudding, then eggs and vanilla until blended.  Mix in flour and baking soda.  Stir in chocolate chips.

Drop cookies by spoonfuls onto ungreased cookie sheets.  Bake for 10 - 12 minutes until edges are golden brown.  Cool on cooling rack.

Makes 2 dozen.

Graham Crackers

 1/2 cup butter

3/4 cup brown sugar

1 tsp. vanilla

2 cups whole wheat flour

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup milk + 2 Tsp.

In a bowl, cream together butter and brown sugar.  Stir in vanilla.  Combine flours, baking powder, baking soda and salt.Stir into creamed mixture, alternating with milk.  Cover and chill dough for approximately 1 hour.

Preheat oven to 350°.  Grease cookie sheets.  On a lightly floured surface, roll the dough out in to 1/8 inch thickness.  Cut into rectangles.  Place 1/2 inch apart on cookie sheets.

Bake for 10 minutes or until crisp and edges are golden brown.  Cool on wire racks.

Makes 22 large or 22 small crackers.

Applesauce

7 lbs. apples peeled & cored

1 ½ cups water

1 ½ Tbsp. lemon juice

1 Tbsp. butter

½ tsp. cinnamon

¼ tsp. ground allspice

¼ tsp. salt

Place all ingredients in an instant pot and cook for 5 minutes (the entire process will take about 20-30).  Release pressure and puree.

Fill quart jars and process in a steam canner for 20 minutes.

Butterbeer

HOMEMADE BUTTERSCOTCH:

1/4 cup butter 

1/2 cup brown sugar

1/2 cup whipping cream

1/2 tsp vanilla extract

Heat your butter in a medium saucepan over medium heat. Do not burn the butter. Heat it just until melted. 

Add brown sugar and salt (if you used unsalted butter) and mix well.

Once the sugar has dissolved some, add 1/2 cup whipping cream. It doesn't take long to get the brown sugar dissolved a bit. 

Mix well.

Bring the mixture to a boil. Make sure you stir every so often as it comes to a boil so it doesn't burn.

Boil until the mixture thickens. You want it to coat a spoon. This can take up to 10 minutes, but it can be done faster than that. Check the coating frequently.

Let cool. Add vanilla. Set aside.

MAGICAL WHIPPED CREAM:

1 cup whipping cream

1 cup marshmallow creme

Combine 1 cup whipping cream and marshmallow creme in a mixing bowl.

With beaters, mix the ingredients just until a little stiff. You want it somewhat runny still and do not want it stiff like whipped cream typically is.

BUTTERBEER:

4 cups cream soda ice cubes (put cream soda in ice cube trays and freeze)

4 cups vanilla ice cream (or less if you want it a little less creamy)

4 tsp butter extract

8 Tablespoons homemade butterscotch

2 cups cream soda

Magical Whipped Cream (to put on top)

In a blender, add cream soda ice cubes, ice cream, butter extract, homemade butterscotch, and cream soda.

Mix well.

Pour into glasses and top with Magical Whipped Cream. Top with more butterscotch.

Sweet Potato Pancakes

1 medium sweet potato

1/2 cup old-fashioned oats

1 large egg

4 egg whites

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup greek yogurt

Cook sweet potato in microwave or bake in oven until fork tender.  Cool and peel.  Add oats to blender and process until a powder.  Add cooked sweet potato, eggs, vanilla, cinnamon and yogurt.  Process until smooth.  Pour pancakes on hot griddle.  Serve with maple syrup.

Print recipe HERE.

Brazilian Cheese Rolls

 2 eggs

1/2 cup olive oil

1 1/3 cup milk

3 cups tapioca flour

1 cup grated cheddar cheese

1 tsp. salt

Preheat oven to 400°.  Grease 2 muffin tins with cooking spray.  Combine all ingredients in a blender.  Pulse until combined, stopping to scrape down the sides with spatula as needed.

Pour batter into muffin tins, filling each about halfway full.  Bake for 20 minutes, until the tops are lightly browned.  Cool and serve immediately.

Makes 24 rolls.

Print recipe HERE.

Artisan Dutch Oven Bread

 3 cups flour

1 1/2 tsp. salt

1/2 tsp. instant yeast

1 1/2 cups warm water

Mix ingredients in mixing bowl.  Cover with plastic wrap and let rise for at least 12 hours.  Preheat oven to 450° with dutch oven and lid inside to heat as well.

While oven is preheating, punch down dough.  When oven is ready, lightly flour a square of parchment paper.  Pour dough (will be sticky) in the center of parchment paper and place in dutch oven.  Cover with lid and bake for 30 minutes.  Remove lid and bake another 15 minutes or until golden brown on top.

Print recipe HERE.

Broccoli Bacon & Rice

 8 oz. bacon, roughly chopped

1/2 onion, diced

2 cloves garlic, minced

1 1/2 cups cream

1 1/2 tsp. cornstarch

2-3 broccoli heads, chopped

1/2 cup shredded mozzarella

1/3 cup shredded or grated parmesan

Fry bacon in large skillet until crispy.  Transfer to paper plate but reserve bacon grease in pan.  Add onion and garlic and cook until transparent.  Add broccoli and cook about 3 minutes or until just turning vibrant in color.

Pour in cream, reduce heat to low and let simmer for 3-4 minutes while stirring occasionally or until sauce thickens (optional: add cornstarch to 1 Tbsp. water to create a slurry then add to cream to thicken).

Add bacon and cheeses.  Season with salt and pepper, parsley, thyme and/or rosemary.

Serve over rice.

No Bake - Pecan Coconut Praline Cookies

 2 1/2 cups sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1/2 cup butter

2 cups chopped pecans

2 1/2 cups grated coconut

1 tsp. vanilla

Mix sugar, milk, corn syrup and butter in a large saucepan.  Bring to a rolling boil and boil for 3 minutes.  Remove from heat and add pecans, coconut and vanilla.  Stir for about 4 minutes.  Place spoonfuls of batter on wax paper.  Let sit until batter has hardened.

Almond Joys or Mounds

Melted milk chocolate or dark chocolate

3 cups coconut flakes

1 cup condensed milk

Whole Almonds

Mix coconut with condensed milk, mold into oblong shape.  Add to freezer for 20 minutes.  Add almonds to make Almond Joys.  Dip in melted chocolate.  

Caramel Corn Puffs

 2 cups brown sugar

1 cup Karo syrup

2 cubes butter

1 can sweetened condensed milk

1 tsp. vanilla

15 oz. bag corn puffs

Place in microwave safe bowl.  Cook 2 minutes in microwave then stir.  Cook another 2 minutes then stir.  Add sweetened condensed milk and vanilla and stir.  Cook 2 more minutes in the microwave and stir.  Pour over corn puffs.

Bruschetta Lentils

1/2 cup dry lentils

1 cup water

4 Roma tomatoes, quartered

10 fresh basil leaves (about 1 Tbsp)

3 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

1-2 garlic cloves, minced

1/2 tsp. sugar

1/2 cup feta cheese

Salt & pepper to taste

Pressure cook lentils in an instant pot with water for 10 minutes. Release pressure and cool.  Set aside.In a food processor, add tomatoes & basil leaves and pulse until chopped into pea-size chunks.  In a mixing bowl, add chopped tomatoes & basil, olive oil, vinegar, garlic, sugar, lentils, feta and salt & pepper to taste.

Eat as a salad or with tortilla chips as a dip.

BLT Salad & Dressing

Romaine Lettuce, chopped

Bacon, cooked & crumbled

Cherry tomatoes, halved

Green onions, thinly sliced

8-oz. Swiss cheese, grated

Dressing:

1 cup mayo

⅔ cup sugar

1 tsp. pepper

1 tsp. salt 

3 Tbsp. white vinegar

Combine dressing ingredients and toss with salad ingredients.

Zucchini Cake

2 cups zucchini (mushed)

1/2 cup oil

2 tsp. vanilla

2 cups flour

1 1/4 sugar

1 tsp. salt

1 1/2 tsp. baking soda

1/2 cup cocoa

Chocolate chips

Mix zucchini, oil, vanilla & add dry ingredients.  Spoon into 9x13 greased pan and sprinkle with chocolate chips on top.  Bake at 350° for 30 minutes or until a toothpick inserted comes out clean.

Print Recipe HERE.

Green Bean & Red Potato Casserole

4 cups cooked red potatoes, unpeeled & quartered

2 cups cooked green beans

1 can cream of chicken soup

1/2 cup sour cream

1/4 cup ranch dressing

1 cup shredded cheddar cheese, divided

Place potatoes in a greased 9x13 pan. Combine the rest of ingredients in a mixing bowl, pour over potatoes and gently toss.  Top with 1/2 cup shredded cheese, salt & pepper.

Cover with foil and cook 30 minutes at 350°.  Uncover and cook an additional 15 minutes or until lightly brown.

Find Recipe HERE.

Lemon Ginger Chicken Stir-Fry

2-4 Tbsp. oil

1-2 lb. chicken breast, cubed

8 oz. green beans, trimmed

1 cup chicken broth

1/4 lemon juice

2 1/2 Tbsp. sugar

1 Tbsp. soy sauce

1/2 tsp. salt

1/2 tsp. ginger powder

1 Tbsp. cornstarch

Sesame seeds

Rice

In a large frying pan, heat oil.  Add chicken and saute until golden brown and no longer pink in the middle.  Remove from pan.  Add more oil if needed and saute green beans until bright green and crisp-tender.  Remove from pan.

Place chicken broth, lemon juice, sugar, soy sauce, salt and ginger in pan over medium heat.  Bring to a boil.

In a small bowl, mixcorn starch with 2 Tbsp. water, then whisk into lemon sauce.  Bring to a boil and boil for 1 minute to thicken.

Add chicken and green beans to sauce.  Stir to incorporate.  Serve over brown rice garnished with sesame seeds.

Print recipe HERE.

Zucchini Bars

2 cup sugar

1 cup oil or buttermilk

3 eggs

2 cup - 2 ½ flour*

1 tsp. cinnamon

1 tsp. salt

2 tsp. baking soda

¼ tsp. baking powder

1 tsp. vanilla

2 ½ cup shredded zucchini

1 small carrot shredded

1 cup rolled oats

*Start with 2 cups of flour and if it seems too wet at the end, add a little more flour

Bake in a cookie sheet pan at 350° for 15-20 minutes. Cool and frost. Best eaten when cold.

Frosting:

½  cube butter

¾ pkg. cream cheese (6 oz)

1 tsp. vanilla

¼ tsp. almond extract

 2 ½ cup powdered sugar

Print recipe HERE.

Garlic Butter Pearled Couscous

3 cups water

2 cups pearled couscous

3 tsp. Chicken bouillon

¼ cup butter

Garlic salt to taste

Parsley for garnish

Boil water in a medium saucepan.  Add couscous and bouillon.  Bring to a boil and reduce heat to simmer.  Simmer until water is absorbed, about 15-20 minutes.

Remove from heat and add butter, garlic salt and parsley.

Print recipe HERE.

Thai Peanut Sauce

 1 1/2 cup chicken broth

1/2 cup natural creamy peanut butter

1 - 2 tsp. sriracha (optional)

1/2 cup soy sauce

1/4 cup honey

1/4 cup ginger, minced

4 cloves garlic, minced

Mix all ingredients together in a small saucepan on medium-low heat.  Whisk until smooth bubbling, remove from heat.

Serve on rice, noodles, zoodles with chicken, shrimp and veggies.

Print Recipe HERE.

Grandma's Chocolate Chip Cookies

 

Baked Zucchini Chips

4 medium zucchini, sliced into 1/4" to 1/2" pieces

3 tablespoons olive oil

1 cup panko bread crumbs

1/3 cup grated Parmesan cheese

1 pinch salt, to taste

1 pinch black pepper, to taste

Dipping sauce of your choice

Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.

Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.

In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.

Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.

Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.

Serve baked zucchini chips immediately with dipping sauce of your choice.

Original recipe HERE

Feijoada (Brazilian-Style Stew)

2 lbs. pork loin

2 cup dried black beans

1/4 cup onion, diced

2 cloves garlic, minced

6 cups water

2 Tbsp. beef bouillon 

2 bay leaves

1 tsp. cumin

½ tsp. coriander

1 ½ tsp. chili powder

1 ½ tsp. seasoned salt

1 lb. bacon cooked and crumbled

Place all ingredients in a slow cooker except bacon.  Cook on high for 5-6 hours or low for 8-10.  Stir in bacon.  Serve over rice and top with diced tomatoes.

Texas Sheet Cake

 Bring to a boil:

1 cup butter

4 Tbsp cocoa

1 cup water

Then pour over:

2 cups flour

2 cups sugar

1/2 tsp. salt

Beat until smooth then add:

2 eggs

1/2 cup buttermilk

1/2 tsp. baking soda

1 tsp. vanilla

Mix until smooth and pour in a greased cookie sheet.  Bake at 350° for 20 - 25 minutes.

Frosting:

In a pan melt:

1/2 cup butter

4 Tbsp. cocoa

3 Tbsp. milk

3 Tbsp. water

Then pour over

3 1/2 cups powdered sugar

1 tsp. vanilla

Let cake cool then frost.

Hawaiian Haystacks

 2 chicken breasts

1/4 cup butter

1/4 cup onion, chopped

2 cloves garlic, minced

1/3 cup flour

4 cups chicken broth

1 can coconut milk

2 poultry gravy packets

Cook chicken breasts in slow cooker for 4-5 hours.  Dice and set aside.

In a large saute pan melt butter over medium heat.  Add onion and garlic and saute until translucent and fragrant.  Add flour and whisk together until combined forming a roux.

Add chicken broth, coconut milk and gravy packets.  Salt and pepper to taste.  Bring to a boil then simmer until desired thickness.  Add chicken.

Serve over rice with suggested toppings: olives, pineapple, mandarin oranges, peas, chow mein noodles, shredded cheese, tomatoes, shredded coconut, peppers, etc.

Salmon Recipes

 

Potato Wedges

 Yukon Gold potatoes (about 1 per person)

Olive oil

Salt & pepper to taste

Preheat oven to 425°.  Quarter potatoes lengthwise (skins on).  Slice each quarter in half or into thirds if potatoes are large.

In a mixing bowl, toss wedges with enough oil to coat (doesn't take much).  Place potatoes on a baking sheet, skins down.  Season with salt & pepper and any additional other seasonings, if desired.

Bake for 30-40 minutes or until golden brown and puffy.  Serve immediately.

Apple Toffee Dip

 2 pkgs. cream cheese

1/2 cup butter, softened

2 tsp. vanilla

1 cup brown sugar

1 cup milk chocolate Heath bits

Sliced apples

Pretezels

Graham Crackers

Mix cream cheese and butter with mixer.  Add vanilla and brown sugar and mix.  Stir in Heath bits.  Serve with apples, pretzels, graham crackers

Kabobs

 1 1/2 lb. flank steak

3 heaping Tbsp. brown sugar

2 tsp. ground coriander

1/3 cup soy sauce

1/4 cup lime juice

1/2 tsp. garlic powder

3-4 tsp. canned dice green chiles

Cut meat across the grain into thin strips and marinate 3 or more hours.  Soak skewers in water before putting meat on them.

English Toffee

 2 1/2 cups sugar

1/2 cup water

1/4 cup white corn syrup

1 lb. butter (not margarine)

1 lb. pecans or walnuts

2 lbs. milk chocolate

Chop nuts and spread on 2 buttered cookie sheets.

Cook sugar, water, syrup and butter to 282-285 degrees.  Do not stir.  Pour over nuts.  Do not scrap the pan.

Melt one pound of chocolate.  Pour over top of syrup.  Sprinkle very finely chopped nuts on top of chocolate before it sets up.  When cool, turn to other side.  Repeat chocolate and nuts on other side.

Cinnamon Honey Butter

 1 cup real butter

2/3 cup honey

3/4 cup powdered sugar

1 1/2 tsp. cinnamon

Let butter stand at room temperature for about 30 minutes.  Place in medium mixing bowl.  Add honey, sugar and cinnamon.  Beat with mixer for about 30 seconds or until butter is light and fluffy.  Serve at room temperature