Chicken Marinade

5lbs chicken

1 cup vegetable oil

2 cups sprite 

1 cup soy sauce 

1 1/2 teaspoons garlic powder 

1 1/2 tsp horseradish

Marinade overnight

Hawaiian Breakfast Sliders

12 Hawaiian rolls

12 slices Canadian bacon

12 eggs

½ cup cream

12 slices Swiss cheese

¼ cup butter

¼ cup maple syrup

Preheat the oven to 350° and grease a 9x13 pan.

Slice rolls in half horizontally, ideally keeping rolls together. Place the bottom of the rolls in the pan.

In a medium bowl, whisk together eggs and cream until blended.  Pour into a lightly greased skillet.  Scramble until slightly undercooked.

Layer the bottom of the rolls with deli ham, eggs, cheese and top half of buns.

In a small microwave bowl, melt butter.  Combine with syrup and spoon over the top of the rolls.

Cover with foil and back for 10 minutes.  Remove cover and continue baking for an additional 10 minutes.

Mexican Street Corn Salad

 4 ears fresh corn, shucked & cut from cob (4 cups)

Salt

1/3 cup green onion

1/3 cup cilantro, chopped

1 jalapeno pepper, seeded & minced

1 clove garlic, minced

3 oz. cotija cheese, crumbled

3 Tbsp. mayonnaise

1 1/2 Tbsp. lime juice (divided)

1/2 tsp. chili powder

1 1/2 avocado, chopped

Mix all ingredients in a bowl and serve cold.

Magleby's Rolls

Rhodes frozen dinner rolls (use number desired)
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme

Dip frozen rolls in butter in a shallow bowl.

In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.

Raspberry Muffins

 Muffins: 

½ cup butter, softened

1 ½ cup sugar

2 eggs

2 tsp. vanilla

1 cup buttermilk*

3 cups flour

4 tsp. baking powder

1 tsp. salt

3 cups raspberries (fresh or frozen)

Crumble: 

2 tbsp. butter

¼ cup flour

2 Tbsp. brown sugar

2 Tbsp. sugar

Preheat the oven to 375°.  Line 2 muffin tins (24 total).

Cream butter and sugar.  Beat in egg and vanilla then buttermilk.  Add flour, baking powder and salt and mix until just combined.  Fold in raspberries.  Add ¼ cup of batter to lined muffin tins.

In a small bowl, combine all crumble ingredients until it resembles coarse crumbs. Sprinkle on top of muffins.

Reduce heat to 350° and bake for 18-22 minutes or until golden brown.

*Buttermilk Substitute: add 1 Tbsp. white vinegar and add enough milk to create 1 cup.  Let sit for at least 5 minutes.

Vegetarian Chili

1/4 onion, diced

2 medium sweet potatoes peeled and diced (about 4 generous cups)

2 medium bell peppers, diced

4 cloves garlic, minced

1 Tbsp. chili powder

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 tsp. salt

2 ½ cups vegetable broth

1 8-oz can tomato sauce

½ cup uncooked quinoa

1 15-oz can black beans, rinsed and drained

1 15-oz can red kidney beans, rinsed and drained

½ tsp. sugar

Sliced avocado

Chopped fresh cilantro

Shredded cheese

Crushed tortilla chips

Nonfat plain Greek yogurt or sour cream

To a large Instant Pot, combine onion, sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, kosher salt, vegetable broth, quinoa and tomato sauce.

Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 7 minutes. Immediately release the pressure and open.

Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Kalua Pork

4 lbs. boneless pork butt

1 Tbsp. coarse salt

1 Tbsp. liquid smoke

Place pork butt in slow cooker.  Make slits with a sharp knife or fork.  Rub salt on all sides.  Then drizzle with liquid smoke.

Cook on low for 10-12 hours or until tender.  Remove excess fat and shred.

Spoon leftover liquid over the pork before serving to keep it tender.

DIY Laundry Stain Remover (don't eat this one)

Dish soap (preferably clear)

Hydrogen peroxide

Baking soda

Mix to create a paste and cover stain.  Gently rub into stain with a small brush and let sit for up to 24 hours.  Launder as usual.

Coconut Lime Sheet Cake

2 cups flour

2 cups sugar

1 tsp. baking soda

¼ tsp. salt

1 cup butter

1 cup water

½ cup sour cream

2 eggs

1 ½ tsp. coconut extract

 

FROSTING:

4 cups powdered sugar

½ cup butter

4 Tbsp. milk

1 tsp. coconut extract

1 ½ Tbsp. lime juice (fresh is best)

dash salt

1 ½ cups sweetened coconut

Preheat your oven to 375°.  Place sweetened coconut onto a large cookie sheet and bake. Once golden brown, remove from oven and set it aside to cool.

Combine flour sugar, baking soda and salt in a large mixing bowl.  

In a medium-sized sauce pan heat place butter and water over medium heat until melted.  Pour over the dry and beat on medium speed for 2-3 minutes, or until the batter is glossy.  Add sour cream, eggs, coconut extract. Mix until combined.

Spray a large cookie sheet with cooking spray and pour batter into the pan

and smooth with a knife.  Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

For frosting, place sugar in a large mixing bowl.  Melt butter and milk in a small sauce pan then pour over the top of powdered sugar and mix.  Add lime juice, extract and salt.  The frosting should be thin enough to pour onto the cake so add more milk if necessary. 

Frost cake and top with toasted coconut. 

Chicken Pesto Naan Pizza

Chicken Breast

Pesto

Naan bread

Crumbled feta cheese

Spring mix

Cherry tomatoes

Balsamic vinegar

Season chicken breast with salt and pepper.  Cook chicken breast in slow cooker on high for 4-5 hours or low for 6-8.  Shred chicken and mix with any remaining broth.  Mix with enough pesto until coated.

Spread additional pesto on top of naan bread.  Spread chicken mixture on naan bread and top with cheese.  Bake in oven at 400° for 10 minutes or until cheese is melted and bread is golden brown.  Remove and top with spring mix, cherry tomatoes and balsamic vinegar.

Hamburger Bowls

2 large sweet potatoes, diced

Olive oil

Salt and pepper

¼ onion, diced

2 lbs. ground beef

2 Tbsp. ketchup

Shredded cheddar cheese

Shredded lettuce

Diced tomatoes

Cottage cheese

Pickles

Chick-fil-A Sauce

Toss sweet potatoes in olive oil and spread on a baking sheet.  Bake at 425° for about 20 minutes, or until soft and golden brown.

Meanwhile, in a skillet, brown ground beef and onion.  Season with ketchup and salt and pepper.

Assemble your bowl: sweet potatoes + beef mixture + cheese, lettuce, tomatoes, cottage cheese, pickles.

Drizzle with Chick-fil-A sauce.

 

Frozen Butter Bear

 60 oz. cream soda

1/2 Tbsp. butter extract

1 Tbsp. butterscotch syrup

Place in a Ninja ice cream maker.

Topping:

1/2 cup heavy

1/2 cup marshmallow fluff

1 Tbsp. butterscotch sauce

1/8 tsp. sea salt

Beat together and serve on top of butterbeer

Instant Pot Potatoes

Cube red or Yukon potatoes, place in instant pot on the trivet with 2 cups of water.  Cook for 6-7 minutes. Release pressure and drain water.  Add a stick of butter, garlic salt and parsley to taste.

Veggie Spring Rolls

Cooked Rice

Spring Mix or spinach

Shredded carrots

Shredded red cabbage

Cucumbers, thinly sliced

Avocados, thinly sliced

Peppers, thinly sliced

Basil, chopped

Cilantro, chopped

Rice paper sheets

Peanut sauce*

Wet rice paper with warm water for about 15 seconds.  Assemble a small amount rice, veggies and herbs in the center of the rice paper.  Fold over one side of the rice paper then fold over top and bottom.  Using a rolling motion, continue to seal rice paper on opposite side.

*Peanut Sauce:

3 Tbsp. soy sauce

1/2 cup creamy peanut butter

2 Tbsp. honey

1 tsp. sesame oil

1/4 tsp. chili paste

1 lime, juiced

1 tsp. hoisin sauce (optional)

water

Combine all ingredients and enough water until desired consistency is reached.  Dip spring rolls in peanut sauce.

Butter Chicken

1/2 cup plain Greek Yogurt

1 Tablespoon lemon juice

1 teaspoon turmeric powder

2 teaspoons garam masala

1/2 teaspoon chili powder

1 teaspoon ground cumin

1 Tablespoon grated fresh ginger

2 garlic cloves minced

2-3 boneless skinless chicken breasts cut into bite-size piece

Sauce:

1 Tablespoon vegetable oil

1 cup tomato sauce

1 Tablespoon sugar

1 teaspoon salt

1/2 cup whipping cream

1 Tablespoon cornstarch

1 Tablespoon water

Whisk together the marinade ingredients until smooth and then stir in the chicken until the chicken is thoroughly coated. Let sit for at least 15 minutes or refrigerate up to 24 hours.

In a large frying pan, heat the oil over medium-high heat. Add the chicken and all the marinade and cook for a few minutes, then turn the chicken pieces so they cook on the other side. Add the tomato sauce, sugar and salt and let simmer on low-heat for about 5-10 minutes, until the chicken is cooked completely through. Stir in the whipping cream. Whisk the cornstarch and water together in a small bowl or cup with a fork then pour into the sauce, while stirring the sauce. Let the sauce come to a simmer again and cook for a minute or two to thicken, then salt to taste and serve with basmati rice and naan bread.

Raspberry Freezer Jam

6 cups fresh raspberries fresh and ripe

5 1/4 cups granulated sugar

1 box Sure Jell Fruit Pectin

3/4 cup water

A few clean glass or plastic jars with lids

*Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)

Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.

Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries. 

Measure out exactly 3 cups of mashed berries (use a knife to level out the top of the measuring cup) and pour them into a separate large bowl.  Can substitute up to half of the berries for apple sauce to stretch the berries.

Measure out exactly 5 1/4 cups of sugar (use a knife to level out the top of the measuring cup) into a separate bowl.  Do not alter sugar amount or jam will not set properly.

Gradually stir sugar in to the mashed berries, and stir until sugar is dissolved. Let stand for 10 minutes, stirring occasionally.

In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.

Stir pectin into the berries mixture for 1 minute. Continue stirring the mixture until sugar is completely dissolved and no longer grainy.

Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.

Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.

You might also like Peach Jam or Strawberry Jam!

Notes

Recipe makes about 7-8 cups of Jam, to fill about 4 pints. 

Zuppa Toscana Casserole

Bacon, cooked & chopped

1 lb mild Italian sausage, browned

5 medium russet potatoes, chopped

1 small onion, diced

3 cloves garlic, minced

4 cups kale, de-stemmed & chopped

½ cup flour

4 cups chicken broth

1 ½ cups heavy whipping cream

1 ½ tsp chicken bouillon powder

½ tsp black pepper

1 tsp salt

1 cup Parmesan cheese, grated

In a large pot, sauté onion until translucent. Add garlic and cook for another minute. Add kale and cook until wilted.

Sprinkle flour and stir for a couple of minutes to eliminate the raw flour taste. Gradually add chicken broth, stirring constantly. Bring to a boil and let it thicken. Add cream, seasonings, sausage, bacon & potatoes.

Transfer to a baking dish. Cover with foil and bake at 400°F for about 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese, and bake uncovered for an additional 20 minutes until the top is golden and bubbly.

Frozen Fruit Coctail

 5 peaches, diced

5 pears, diced

1/2 lb. green grapes

Maraschino cherries (optional)

8-oz can crushed pineapple with juice

1/2 cup lemon juice

1 1/2 cup orange juice

1/3 cup sugar

Whisk together crushed pineapple, lemon juice, orange juice and sugar.  Gently stir together fruit and combine with juice.  Scoop fruit cocktail into quart-size freezer bags.  Lay flat to freeze.  Serve while still slushy.

Coconut Rice

1 1/2 cups uncooked Jasmine rice

1 (14 oz) can full-fat coconut milk

14 oz water just use the empty coconut milk can to measure

1 tsp granulated sugar

1 tsp salt

Stovetop Instructions

In a large saucepan, combine all ingredients and stir well. Bring to a boil over medium heat. Cover, reduce heat to low, and simmer 15 minutes until rice is tender and liquid is absorbed. Fluff rice and serve warm.

Instant Pot Instructions

In the bowl of an Instant Pot pressure cooker, combine all ingredients and stir well. Put the lid on and make sure the knob is turned to the “sealed” position. Set the Instant Pot to pressure cook on high for 5 minutes.  After the 5 minutes are over, let the pressure release naturally for 10 minutes.

Fluff rice and serve warm.

Pulled Pork Sandwiches

 2 lbs. pork tenderloin

4 cups barbecue sauce

8 Hoagie Buns

Place pork tenderloin in a slow cooker.  Cover with barbecue sauce.  Cook on low for 8-10 hours.  Shred and place back in slow cooker with drippings (remove any gristle).

Serve on buns and top with coleslaw (optional).