Chimichurri Steak Sandwich

 I like to make this with homemade French bread, but if you buy the bread a sturdy bread is a must.

CHIMICHURRI STEAK SANDWICH

(serves 1- 2)

Chimichurri Ingredients:

*3 tablespoons olive oil

*2 green onion tops, chopped small (the green part)

*1 tablespoon dried parsley

*1 teaspoon dried oregano 

*1 teaspoon apple cider vinegar 

*1 teaspoon minced garlic

*1/2 teaspoon garlic powder

*dash red pepper flakes

*1/8 teaspoon salt

Sauce Ingredients:

*2 tablespoons mayonnaise 

*2 teaspoons dijon mustard

*1 teaspoon Worcestershire sauce

*salt and pepper to taste (no more than 1/8 teaspoon)

*1 teaspoon minced garlic

*1/2 teaspoon lemon juice

Caramelized Onion Ingredients:

*1 medium white onion, slice thin

*1 tablespoon butter

*1/2 teaspoons salt

*1/8 cup water

The Rest Of The Ingredients:

*1 (6-8 ounce) Ribeye, Sirloin, or T-bone steak

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper 

*1/2 tablespoon garlic powder (or cowboy garlic powder if you like heat)

*1 tablespoon olive oil

*1 tablespoon butter

*1 garlic clove

*1 sprig fresh rosemary (optional)

* small loaf of French or Italian bread (about 8 inches long)

*2 thin slices provolone or mozzarella cheese

Chimichurri Directions:

~In a small bowl, stir 3 tablespoons olive oil, 2 chopped green onion tops, 1 tablespoon dried parsley, 1 teaspoon dried oreganos, 1 teaspoon apple cider vinegar, 1 teaspoon minced garlic, 1/2 teaspoon garlic powder, dash red pepper flakes, and 1/8 teaspoon salt until well combined.

~Cover and refrigerate for at least 2 hours.

Sauce Directions:

~In a small bowl, whisk 2 tablespoons mayonnaise,  2 teaspoons dijon mustard, 1 teaspoon Worcestershire  sauce, salt and pepper to taste, 1 teaspoon minced garlic, and 1/2 teaspoon lemon juice until well combined.

~Cover and refrigerate for at least 2 hours.

Caramelized Onion Directions:

~Heat a large skillet over high heat.

~Once hot, add 1 sliced white onion and 1/2 teaspoon salt, and 1 tabslespoon water and stir.

~Cover and cook for 1 minute.

~Add 1 tablespoon butter and the rest of the water and stir.

~Reduce heat to medium, cover and cook for another 2 minutes.

~Stir and continue cocking until onions are a golden brown.

~Remove from pan and set aside.

Cook The Steak:

~Heat up a large skillet over medium heat.

~Add olive oil once pan is hot.

~Season both sides of  steak with  1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 1/2 tablespoon garlic powder.

~Place steak into hot pan and cook for about 2 minutes.

~Flip steak, add 1 tablespoon butter and allow it to melt (but not burn).

~Add in 1 garlic clove and 1 spring of fresh rosemary to butter.

~Spoon mixture over top of steak as it continues cooking for about 2 minutes or until desired doneness.

~Remove from skillet and set aside on a wire rack.

~Remove garlic and rosemary from skillet.

~Cut bread down the middle lengthwise.

~Place cut side down into hot skillet until bread is a golden brown.

~Remove from heat.

Let' Make The Sandwich:

~Slice the steak into strips.

~Spread the sauce over the bottom of the toasted bun.

~Place the steak over the sauce.

~Add 2 thin slices of provolone cheese or mozzarella cheese over steak

~Add the caramelized onions.

~Add Chimichurri Sauce,

~Place the top bun on.

~If you are sharing it, now is the time to slice it in half.

Mock McDonalds French Fries

 Soft on the inside and crunchy on the outside.   You can freeze these after the first fry for future use.   When ready to use, just take them out the freezer and allow to sit for about 10 minutes and then do the second fry.

MOCK MCDONALD'S FRENCH FRIES 

(serves 4)

Ingredients:

*2 large russet potatoes, peeled

*10 cups ice water

*1/3 cup granulated sugar 

*3 teaspoons white vinegar

*2 tablespoons kosher salt

*1 teaspoon of beef bouillon 

*Canola or Vegetable Oil for frying

*1 cup lard (optional)

Directions:

~Cut 4 large peeled russet potatoes, into thin fries.

~Rinse with cold water to remove starch.

~In a large bowl, combine 10 cups cold water, 1/3 cup granulated sugar, 3 teaspoons white vinegar, 2 tablespoons kosher salt, and 1 teaspoon beef bouillon. 

~Submerge the cut fries into cold water mixture.

~Cover and refrigerate for at least 2 hours.

~Drain fries from water and place on paper towel or a clean dry tea towel.

~Pour oil into cast iron pan (or heavy bottom frying pan) about 3-4 inches deep (I use a deep fryer).

~Heat oil to 300 degrees.

~Add fries to hot oil a small batch at a time.

~Fry for 5 minutes.

~Remove from oil and place on paper towel to drain and dry for about 15 minutes (you can let them dry longer). *** once dry, this is the point that you can freeze them.

~Add 1 cup lard and heat oven to 400 degrees.

~Add fries a small batch at a time, and fry for 1-2 minutes or until a light golden brown and fries are crispy.

~Remove from oil and sprinkle a little salt over them.

Beef Stroganoff Casserole

 This is a great make ahead meal to pop in the oven when ready.   I like to make it with homemade egg noodles.

       I did not put the crumb topping on this, but normally I would.

BEEF STROGANOFF CASSEROLE 

(serves 6-8)

Pasta Ingredients:

*1 (16 ounce) bag egg noodles (the width is up to you)

*2 tablespoons fresh chives (1 tablespoon dried)

*1 tablespoon chopped fresh dill, (1/2 tablespoon dried)

*2 tablespoons chopped fresh parsley (1 tablespoon dried)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*3 tablespoons butter

Stroganoff Ingredients:

*1/8 cup olive oil

*1 1/2 - 2 pounds ground beef (I use 80/20)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 1/2 tablespoons Worcestershire sauce

*2 tablespoons butter

*1 (12 ounce) container white mushrooms, sliced thin

*1 medium yellow onion, chopped small

*4 garlic cloves, minced

*1 tablespoon fresh thyme (or 1/2 teaspoon dried)

*2 cup beef stock

*1/4 cup heavy cream

*1/2 cup sour cream

Topping Ingredients:

*4 tablespoons butter, melted

*2 cups bread crumbs (I like to make my own)

*2 tablespoons fresh chives (1 tablespoon dried)

*1 tablespoon chopped fresh dill, (1/2 tablespoon dried)

*2 tablespoons chopped fresh parsley (1 tablespoon dried)

*1 cup Monterey Jack cheese, shredded 

	Pasta Directions:

~Cook Pasta as directed on the package.

~Drain pasta.

~Stir in 3 tablespoons butter, 2 tablespoons fresh chives, 1/2 tablespoon fresh dill and 2 tablespoons fresh chives, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepeper until well mixed.

~Set aside.

Stroganoff Directions:

~Preheat oven to 400 degrees.

~Spray a 9x13 inch casserole pan with cooking spray.

~In a large skillet, over medium heat, heat 1/8 cup olive oil.

~Add in 1 1/2 - 2 pounds ground beef, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1 1/2 tablespoon Worcestershire sauce.

~Cook until ground beef has browned, breaking it up as it cooks.

~Drain grease and set aside in  bowl.

~In the same skillet, over medium heat, add 2 tablespoons butter and 1 (12 ounce) container of sliced mushrooms and cook until mushrooms are browned.

~Add in 1 medium chopped. yellow onions and cook for 1-2 minutes or until onions are soft and translucent, stirring often.

~Add in 4 minced garlic cloves, and cook for another 30-40 seconds, stirring continuously.

~Add mushrooms to ground beef mixture. 

~Stir in 1 tablespoon fresh thyme and  2 cups beef stock,  bring to a simmer.

~Stir in 1/4 cup heavy cream, 1/2 cup sour cram until well mixed.

~Add in cooked egg noodle and stir until noodles are well coated and pour into prepared 9x13 inch pan.

Topping Directions:

~In a small mixing bowl, add 2 cups breadcrumbs, 2 tablespoons fresh chives, 1 tablespoon fresh dill, 2 tablespoons fresh parsley, 1 cup shredded Monterey Jack cheese and 4 tablespoons melted butter.

~Stir until well combined.

~Sprinkle evenly over pasta mixture.

~Bake in preheated oven for 20-25 minutes or until mixture starts to turn a golden brown and is bubbly.

~Remove from oven and allow to rest for 5 minutes before serving. 

Air Fryer Mushrooms

A healthier version of deep fried mushrooms.  I personally think they were very good.

AIR FRYER  MUSHROOMS

(serves 4)

Ingredients:

*1 (16 ounce) package whole mushrooms

*2 large eggs, lightly beaten

*1 cup water

*4 tablespoons all-purpose flour

*1 teaspoon garlic powder

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon paprika

*1 cup panko bread crumbs

Directions:

~Wipe each mushroom off with a paper towel to remove any dirt.

~Fill one small bowl, with 1 cup water.

~Fill one small bowl, with 2 beaten eggs.

~Fill one small bowl, with 4 tablespoons all-purpose flour.

~Fill one small bowl,  with 1 cup panko bread crumbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon paprika and mix until well incorporated.

~Dip each mushroom in water, then flour, then the beaten eggs, and then the bread crumb mixture, making sure mushrooms are completely coated.

~Place on a plate and refrigerate for 15-20 minutes.

~Preheat air fryer to 400 degrees.

~Place coated mushrooms into air fryer tray in a single layer.

~Bake for 8 minutes, flipping half way through.

Vegetable Soup

 Great meal for meatless Monday's or any other day of the week.  This soup freezes well.

VEGETABLE SOUP 

(serves 6)

Ingredients:

*2 tablespoons butter (or vegetable oil)

*2 (32 ounce) containers of vegetable stock 

*3 medium carrots, peeled and cut into bite size pieces

*2 stalks celery, cut into bite size pieces

*1/2 red bell pepper, cut into bite size pieces

*1/2 greed bell pepper, cut into bite size pieces

*1 medium red onion, cut into bite size pieces

*2 garlic cloves, minced.

*1 cup frozen corn

*1 cup frozen peas

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

*1 quart stewed tomatoes (about 2 cups)

*1 tablespoons dried parsley flakes

*2 teaspoons Italian seasoning

*1 teaspoon salt

*1 teaspoon ground back pepper

*2 bay leaves

Directions:

~In a large stock pot, melt 2 tablespoons butter overnight medium heat.

~Add in 3 medium chopped carrots, 2 chopped celery stalks, 1/2 chopped red bell pepper, 1/2 chopped green bell pepper and 1 medium chopped red onion, for about 5-6 minutes, stirring often.

~Stir in 2 minced garlic cloves and cook for another 30-40 seconds, stirring continuously.

~Add in 1 quart stewed tomatoes, 1 tablespoons dried parsley flakes, 2 teaspoons Italian seasoning, 1 teaspoon salt, and 1 teaspoon ground black pepper.

~Add in 2 (32 ounce) containers vegetable stock and 2 bay leaves.

~Bring to a boil and then reduce temp to low.  

~Cook until veggies are tender.

~Stir in 1 cup frozen peas, 1 cup frozen corn and 1 (15 ounce) can drained and rinsed black beans.

~Cook for another 5 mittens or until all veggies are hot.

~Remove bay leaves and serve.

Brownie Puppy Chow

 Warning: these are addicting.  A quick and easy snack to make.

BROWNIE PUPPY CHOW 

(makes a large bowl full)

Ingredients:

*1 (12 ounce) box rice Chex

*1 (11.5 ounce) bag chocolate chips + 1 more cup

*1 1/4 cups creamy peanut butter

*1/2 cup butter, cut into pieces 

*1 teaspoon vanilla extract

*2 cups powdered sugar

*1 (18.3 ounce) box brownie mix

Directions:

~Pour 1 (12 ounce) box of rice Chex into a large bowl.

~In a medium microwavable bowl, combine 1 (12 ounce bag chocolate chips) + 1 more cup, 1/2 cup butter cut into pieces, 1 1/4 cups creamy peanut butter.

~Microwave for 30 seconds intervals, stirring between, until mixture is melted and creamy.

~Stir in 1 teaspoon vanilla extract.

~Pour over rice checks and stir until well coated.

~Sprinkle 2 cups powdered sugar and 1 (18.3 ounce) box brownie mix and stir until well coated.

~Cover to store at room temperature (I do like to remove the mixture and shake out any excess powder and then return the puppy chow to the bowl

Sous Vide Fried Chicken

 I especially like making this with bone in chicken.  It makes for very tender moist chicken.

SOUS VIDE FRIED CHICKEN

(serves 4)

Marinade Ingredients;

*6 bone in chicken pieces (I do 2 legs, 2 thighs, and 2 breasts)

*1 1/2 cups buttermilk

*1 1/2  teaspoons salt

*1 teaspoon ground black pepper 

*1 teaspoon paprika 

*1 teaspoon garlic powder

Coating Ingredients;

*1 cup all-purpose flour

*1 cup breadcrumbs

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

*Vegetable Oil for frying.

Marinade Directions:

*In a large zip-loc baggie, add 1 1/2 cups buttermilk, 1 1/2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.

~Add in 2 chicken legs, 2 thighs, and 2 breasts, seal and mix well.

~Allow to marinade for 2 hours, turning bag every 30 minutes. 

Sous Vide Directions:

~Heat water in container to 165 degrees.

~Remove chicken from marinade, allowing excess liquid to drip off.

~Place chicken into a vacuum seal bag or large zip-loc bag.

~Remove air from bag and seal.

~Place sealed bag of chicken into sous vide, making sure it's completely submerged.

~Cook for 90 minutes.

~Remove chicken from plastic bag and allow excess liquid to drip off.

Coating Directions:

~Whisk 2 large eggs into a bowl

~In a medium bowl, whisk 1 cup all-purpose flour, 1 cup breadcrumbs,  1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika together until well incorporated.

~Dip chicken into eggs.

~ Dredge chicken into flour coating mixture making sure all sides are coated.

~Place onto a plate and refrigerate uncovered for 30-40 minutes.

Let's Fry the chicken

~Heat vegetable oil in a large skillet over medium high heat (about 350 degrees).

~Place chicken hot and fry for 2-3 minutes, turning chicken often.

~Remove from heat and allow to sit for 5 minutes.

~Return to hot oil and fry for another 1-2 minutes (this will make really crispy chicken).

**You could fry this in an Air Fryer to make it a little more healthy.   Just do all the steps as directed until the frying part.   When ready to fry, heat up air fryer to 400 degrees.   Spray tray with cooking spray do that the chicken doesn't stick.   Spray all sides of chicken with cooking spray.   Air fry for 8-10 minutes, flipping half way through.

Ambrosia Salad

 I love to make this for the holidays.   I like to use the pastel colored marshmallows for Easter.  I prefer homemade whipped cream over cool whip.

AMBROSIA SALAD

(serves 8-12)

Ingredients:

*1 (11 ounce) can mandarin oranges, drained

*1 (15 ounce) can fruit cocktail, drained

*1 (12 ounce) container cool whip or homemade whipped cream 

*1 (14 ounce) bag shredded coconut

*1 (10 ounce) bag mini marshmallows

*1/2 cup sour cream

*1 cup chopped walnut or pecans

Directions:

~In a large mixing bowl, combine, 1 drained can mandarin oranges, 1 drained can fruit cocktail, 1 container of cool whip, 1 bag shredded coconut, 1 bag mini marshmallows, 1/2 cup sour cream, and 1 cup chopped walnuts or pecan until well combined.

~Cover and refrigerate for at least 2 hour (I make mine the day before we are going to eat it).

Coke a Cola Cake

 This is a recipe I remember from the 70's.   My grandson asked me to make it for his birthday.

COKE-A-COLA CAKE

(serves 12-16)

Cake Ingredients:

*2 cups all-purpose flour

*2 cups granulated sugar

*1 teaspoon baking powder

*1/2 cup butter (1 stick)

*1/2 cup crisco

*3 tablespoons unsweetened cocoa

*1 cup coke-a-cola

*1/2 cup buttermilk

*1 1/2 teaspoons pure vanilla extract 

*2 large eggs, room temperature 

Frosting Ingredients:

*1/2 cup butter (1 stick)

*3 tablespoons unsweetened cocoa

*6 tablespoons coke-a-cola

*2 cups powdered sugar, sifted

Cake Directions:

~Preheat oven to 350 degrees

~Grease and flour a 9x13 inch baking pan.

~In a large bowl, whisk 2 cups all-purpose flour, 2 cups granulated sugar, and 1 teaspoon baking powder and set aside.

~In a medium saucepan, bring 1/2 cup butter, 1/2 cup crisco, 3 tablespoons unsweetened cocoa, and 1 cup coke-a-cola to a boil.

~Pour over dry ingredients.

~Stir in 1/2 cup buttermilk, 1 1/2 teaspoons vanilla extract and 2 large eggs until well combined.

~Pour into prepared baking dish.

~Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

~Poke small holes in top of cake.

Frosting Directions:

~In a medium saucepan, over medium heat, combine 1/2 cup butter, 3 tablespoons unsweetened cocoa, and 6 tablespoons coke-a-cola and bring to a boil.

~Stir in 2 cups sifted powdered sugar and stir until well incorporated.

~Remove from heat and pour over hot cake.

~Serve warm or cold.

Mock Big Mac Sauce

 We love making Big Macs & fries.   This sauce is so good.

MOCK BIG MAC SAUCE

(makes about 3/4 cup)

Ingredients:

*1/2 cup mayonnaise 

*1 teaspoon granulated sugar

*2 tablespoons sweet relish

*1 teaspoon white vinegar 

*2 tablespoons French dressing

*salt & pepper to taste (just a pinch of each)

Directions:

~In a small bowl, stir 1/2 cups mayonnaise, 1 teaspoon granulated sugar, 2 tablespoons sweet relish, 1 teaspoon white vinegar, 2 tablespoons French dressing, and salt & pepper to taste.

~Cover and refrigerate for at least 2 hours (I prefer at least 4 hours)

French Dressing

A great dressing.   Great to baste on chicken too.

FRENCH DRESSING

Ingredients:

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder 

*2 teaspoon paprika

*1/3 cup granulated sugar

*1 cup vegetable oil

*1/2 cup apple cider vinegar

*1 cup ketchup 

*salt & pepper to taste (I do about 1/8 teaspoon)

Directions:

~In a quart size canning jar (or jar of your choice), add 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons paprika, 1/3 cup granulated sugar, 1 cup vegetable oil, 1/2 cup apple cider vinegar, 1 cup ketchup, 1/8 teaspoon salt, and 1//8 teaspoon ground black pepper.

~Place on lid and shake until well incorporated.

~Refrigerate for at least 4 hours.

Mock McDonalds Fried Apple Pie

 So good.   Make sure you let them cool a little bit before eating or you will burn your mouth.  You can put these together and freeze in a single layer on a cookie sheet for later use.   Place in a plastic bag once they are frozen.  Remove from freezer and allow to sit for 15-20 minutes before frying.

MOCK MCDONALD'S FRIED APPLE PIE

 (makes 12)

Pie Ingredients:

*2 (17.3 ounce) box puff pastry sheets, thawed

*6 Granny Smith apples (about  6 cups), peeled, cored and diced

*3/4 cup light brown sugar, packed

*1 teaspoon ground cinnamon 

*1/2 teaspoon ground nutmeg

*1/8 teaspoon ground cloves

*dash of salt

*4 tablespoons butter

*2 tablespoons corn starch

*2 tablespoons cold water

Topping Ingredients

*1/2 cup granulated sugar

*1 teaspoon ground cinnamon

Pie Directions:

~Line a couple cookies sheets with parchment paper.

~Fill a small bow with cold water and a 2 teaspoon lemon juice (optional).

~Peel and chop 6 Granny Smith apples (about 6 cups) into small squares.

~Place chopped apples into vinegar water (optional).

~Drain apples.

~Add apples,  3/4 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and dash of salt into a large frying pan.

~Cook over medium heat until apples are tender, stirring often (10-15 minutes).

~In a small bowl, whisk 2 tablespoons corn starch to 2 tablespoons cold water until cornstarch has dissolved.

~Stir into apple mixture and stir until thickened.

~Remove from heat and cool.

~Cut each sheet of puff pastry into 6 equal pieces.

~Scoop some pie filling into the center of a piece of cut puff pastry, leaving the edges free of pie filling.

~Fill a small bowl with water.

~Dip your finger into the water  and brush along the edges of the puff pastry.

~Place another piece of puff pastry over top of the filling.

~Seal around the edges with a fork.

~Place onto prepared cookie sheet.

~Freeze for 10-15 minutes.

~Pour vegetable oil into a large frying pan, about 3-4 inches deep.

~Heat oil to 350 degrees.

~Fry apple pies a couple at a time, for 3-5 minutes or until golden brown, flipping halfway through.

~Remove from oil and allow to cool for at 5 minutes before eating.

Beef & Gravy Casserole

Great with some homemade biscuits or dinner rolls.   This recipe easy to double.

BEEF & GRAVY CASSEROLE

(serves 4)

Ingredients:

*1 pound ground beef

*1 medium yellow onion, chopped

*2 garlic cloves, minced

*1/2 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon garlic powder 

*1 teaspoon onion powder

1/2 teaspoon paprika

*1 teaspoon Italian seasoning 

*1/2 teaspoon chicken seasoning

*2 tablespoon all-purpose flour

*3 cups beef broth

*1 1/2 teaspoons Worcestershire sauce 

*3/4 cup long-grain white rice (rinsed)

*1/2 cup heavy cream

*1 teaspoon beef bouillon paste (optional)

*1/2 teaspoon ground black pepper

*1 teaspoon dried parsley flakes

*1 cup sharp cheddar cheese, shredded

Directions:

~Preheat oven to 375 degrees.

~In a large skillet, over medium-high heat, add 1 pound ground beef, 1 medium chopped onion, 1/2 teaspoon salt, 1 teaspoon ground black pepper,  1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon Italian seasoning, and 1/2 teaspoon chicken seasoning.

~Brown ground beef and breaking it up as it cooks.

~Once ground beef is done and onions are soft add 2 minced garlic clove and cook for another 1 minute. 

~Remove excess grease.

~Melt in 2 tablespoons butter.

~Stir in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly.

~Slowly add in 3 cups beef broth and 1 1/2 teaspoons Worcestershire sauce.

~Simmer until gravy thickens.

~Stir in 1/2 cup heavy cream, 1 tablespoon dried parsley flakes, and 1/2 teaspoon ground black pepper.

~Stir in 3/4 cup rinsed white rice

~Grease a 8x8 inch casserole dish.

~Cover with lid or aluminum foil.

~Bake for 40-45 mittens, or until bubble and rice is cooked.

~Remove from oven and sprinkle 1 cup shredded sharp cheddar cheese over the top.

~Decrease temperature to 350 degrees.

~Bake for another 10-15 minutes or. until cheese is melted.

~Allow to rest for 5 minutes before serving.

White Chocolate Macadamia Cookies

 This is my niece Heidi's favorite cookie.  At least that's what I've been told.   I am not a big white chocolate fan, but this combination is very good.

WHITE CHOCOLATE MACADAMIA COOKIES

(makes 3 1/2 dozen)

Ingredients:

*1 cup butter, softened

*1 cup light brown sugar, packed

*1/2 cup granulated sugar

*2 large eggs, room temperature 

*2 teaspoons vanilla extract

*2 3/4 cups all-purpose flour

*1 teaspoon baking powder

*1 teaspoon baking soda 

*1/2 teaspoon salt

*2 cups white chocolate chips

*1 cup macadamia nuts, chopped

Directions:

~Preheat oven to 350 degrees.

~Line cookie sheets with parchment paper or spray with cooking spray.

~In a large mixing bowl, cream 1 cup softened butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until creamy and well incorporated.

~Stir in two large eggs.

~Add in 2 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt and stir until well incorporated.

~Stir in 2 cups white chocolate chips and 1 cup chopped macadamia nuts.

~Using a cookie scoop, scoop out dough and place on cookie sheet (about 12 per cookie sheet).

~Bake for 10-12 minutes, or just until the edges start to brown (do not over bake).

~Remove from oven and allow to cool on cookie sheet for 3-5 minutes.

~Transfer onto cooling rack to continue cooling. 

Mock Cracker Jacks

 I do have a recipe for caramel corn, but this is not it.  Around our house we eat ball-park food on the Detroit Tigers opening day.   This would include hot dogs, nachos & cheese, peanuts, IBC root beer (we don't drink beer,), and cracker jacks.   If you make this for your kids, go to the dollar store and pick out a few toys to put in their bag of cracker jacks.  I normally double this recipe.

MOCK CRACKER JACKS

Ingredients:

*1/3 cup popcorn kernels (8-10 cup of popped corn)

*1 cup, Spanish peanuts 

*1/4 cup butter

*1/3 cup brown sugar, packed

*2 tablespoons molasses

*1/4 teaspoon baking soda

*1/4 teaspoon salt

Directions:

~Preheat oven to 250 degrees.

~Spray a cookie sheet with cooking spray and set aside.

~Pop 1/3 cup popcorn kernels.

~Remove any kernels that didn't pop.

~Place popcorn into a large mixing bowl along with 1 cup Spanish peanuts.

~In a small saucepan, combine 1/4 cup butter, 1/3 cup packed light brown sugar, and 2 tablespoons molasses.

~Bring mixture to a boil over medium heat, stirring constantly.

~Once mixture comes to a boil, reduce heat to a simmer and simmer for 3 minutes.

~Remove from heat and quickly stir in 1/4 teaspoon salt and 1/4 teaspoon baking soda until mixture is foamy.

~Pour hot mixture over popcorn and peanuts and stir until well coated.

~Pour onto prepared cookie sheet and spread out into a single layer (as much as possible).

~Bake in preheated oven for 60 minutes, stirring every 15 minutes.

~Remove from oven and allow to cool.

~Break apart any large pieces.

Strawberry Crackle Salad

 So light and fluffy and delicious.  This is a recipe that you want to serve right away.   I do get every thing ready for it the day before minus the crackle stuff.  I put the crackle stuff in just before I serve it.  The recipe calls for 4 cups of sliced strawberries, next time I would add 6 cups.   You can also substitute the strawberries with raspberries or blueberries.

STRAWBERRY CRACKLE SALAD

    (serves 8)

Ingredients:

*2 cups crushed pretzels (I use thin pretzels)

*1 cup pecans, chopped

*1 cup light brown sugar, packed

*1 cup butter, melted

*pinch of salt

*4-6 cups sliced strawberries

*2 (8 ounce) packages cream cheese, softened

*3/4 cup granulated sugar

*2 teaspoons vanilla extract

*1 (16 ounce) container cool whip, softened

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper.

~In a medium bowl, mix 2 cups crushed pretzels, 1 cup chopped pecans, and 1 cup light brown sugar.

~Stir in 1 cup melted butter and a pinch of salt until mixture is. well coated.

~Spread mixture onto prepared cookie sheet.

~Bake for 8-10 minutes until mixture is bubbling.

~Remove from oven and cool completely.

~Once cooled, break mixture into small pieces.

~In a large bowl, beat 2 (8 ounce) packages cream cheese, 3/4 cup granulated sugar, and 2 teapoons vanilla extract until smooth.

~Gently fold in 1 (16 ounce) container cool whip.

~Cover and refrigerate until ready to serve.

~Just before serving, fold in 4-6 cups sliced strawberries, and half of the pretzel mist.

~Top with remaining pretzel mixture and serve right away.

Coconut Cookies

 I'm not a white chocolate fan, but love them in this recipe.   I shared them with the staff when I went to PT and one young lady really wanted me to post this recipe, so I am.  BTW,  you can leave out the chips and dried cranberries if. you want.

COCONUT  COOKIES

(makes 3 dozen)

Ingredients:

*2 cups all-purpose flour (240 grams)

*1/2 teaspoon salt

*1 teaspoon baking soda

*3/4 cup butter, softened

*1/2 cup light brown sugar, packed

*1/2 cup granulated sugar

*1 large egg

*1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)

*2 cups shredded sweetened coconut

*1 large egg, room temperature 

*1-2 cups white chocolate chips

*1/2 cup dried cranberries

Directions:

~Preheat oven to 350 degrees.

~Line cookie sheets, with parchment paper 

~In a large mixing bowl,  cream 3/4 cup softened butter, 1/2 cup packed  light brown sugar, and 1/2 cup granulated sugar until smooth.

~Beat in 1 large egg and 1 teaspoon vanilla extract

~Stir in 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda until well incorporated.

~Fold in 1-2 cups white chocolate chips and 1/2 cup dried cranberries.

~Scoop dough into about 2-inch balls on prepared cookie sheet (leaving about 2-inch space between cookies).

~Bake for 10-12 minutes .

~Remove from oven and allow to cool on cookie sheet for 4-5 minutes and then transfer onto a cooling rack.

Air Fryer Spicy Chicken Sandwich

 Make this as spicy as you want.  I love the crispiness of this sandwich.  Make sure you don't skip the marinade step.  It will keep your chicken moist.  

AIR FRYER SPICY CHICKEN SANDWICH

(makes 4)

Marinade Ingredients:

*4 boneless, skinless chicken breasts

*1/3 cup hot sauce

*2/3 cup hot sauce

Ingredients:

*1/2 cup all-purpose flour

*1 cup panko bread crumbs

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 teaspoon paprika

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon corn starch

*1/2 teaspoon cayenne pepper (optional)

*4 hamburger buns

*4 slices pepper-jack cheese

*mayo or bleu cheese dressing

*4 slices tomatoes

*12-16 hamburger dill pickles

*lettuce

Marinade Directions:

~In a large zip-loc bag, add 1/3 cup hot sauce and 2/3 cup buttermilk, seal bag and mix until well incorporated.

~Add in 4 chicken breasts and reseal bag.

~Refrigerate for 30-60 minutes.

Directions:

~Preheat air-fryer to 375 degrees.

~In a large bowl, add 1/2 cup all-purpose flour, 1 cup panko bread crumbs,1/2 teaspoon onion powder,  1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper,  1/2 teaspoon cayenne pepper (optional), and 1 teaspoon corn starch.

~Stir until well combined.

~Remove chicken breasts from marinade, dripping off any excess marinade.

~Dip into flour mixture making sure all sides are coated well (I like to pat the coating lightly to make sure it's sticking well).

~Place chicken breast onto a large plate or flat surface.

~Spray chicken breasts liberally with cooking spray.

~Place chicken sprayed side down into air-fryer basket.

~Spray the other side of the chicken breasts liberally with cooking spray.

~Cook for 15 minutes, flip and cook for another 10-15 minutes (internal temperature 165 degrees).

~Toast each hamburger bun (optional).

~Add lettuce, tomato, pickles, and chicken to the bottom bun.

~Add a slice of pepper-jack cheese over the chicken.

~Spread top bun with mayo and place over sandwich.

Slow Cooker Corned Beef

 So easy to make.   Your corned beef will fall apart it's so tender.  No need to put any liquid in the slow cooker.  

SLOW COOKER CORNED BEEF

Ingredients:

*1 (4 pound) corned beef brisket with packet (can really use any size)

Directions:

~Rinse off corned beef brisket.

~Pat dry.

~Sprinkle seasoning pack over brisket (or use your favorite seasonings).

~Place brisket into slow cooker and cover.

~Cook on low for 8-10 hours.

~Remove and slice.

Mint Chocolate No Bake Cookies

 Great cookie to make for St. Patrick's Day.  Quick and easy to make.

NO BAKE COOKIES

(3 dozen)

Ingredients:

*2 cups white sugar

*3 tablespoons unsweetened cocoa powder

*1/2 cup butter

*1/2 cup milk

*1/8 teaspoon salt

*3 cups old fashion cooking oats

*1/2 cup creamy peanut butter

*1/2 cup  cocoanut (optional)

*1/2 teaspoon peppermint extract 

Directions:

~In a large saucepan combine 2 cups sugar, 3 tablespoons unsweetened cocoa, 1/2 cup butter, 1/2 cup milk, and 1/8 teaspoon salt.

~Bring to a rapid boil, stirring often.

~Once it comes to a full rolling boil, boil for 2- 3 minutes or until 230 degrees (stirring occasionally).

~Add 1/2 cup peanut butter, mix until melted.

~Remove from heat.

~Quickly add in 3 cups oats, 1/2 cocoanut and 1/2 teaspoon peppermint extract..

~Very quickly, use a cookie scoop to drop cookies onto waxed paper.

~Let cool, store in refrigerator.

White Cake with Maraschino Cherry Frosting

 Yummy!   You can add some maraschino cherry juice to the cake batter if you so choose for a different taste.

WHITE CAKE WITH MARASCHINO CHERRY FROSTING

(serves 12-16)

Cake Ingredients:

*6 tablespoons butter, softened

*2/3 cup vegetable oil

*2 cups granulated sugar

*1 teaspoon almond extract

*2  2/3 cups cake flour (can use all-purpose)

*1 (3.4 ounce) box instant vanilla pudding

*1 tablespoon baking powder

*1 teaspoon salt

*1 cup whole milk, room temperature 

*6 large egg whites, room temperature 

Frosting Ingredients:

*1 cup butter, room temperature 

*1/4 cup maraschino cherry juice, room temperature 

*4 cups powdered sugar

*1 tablespoon cornstarch

*8 maraschino cherries, diced small

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and lightly dust flour in a 9x13 inch baking pan.

~In a large mixing bowl, beat 6 tablespoons softened butter until creamy.

~Stir in 2/3 cup vegetable oil and 2 cups granulated sugar into butter until well incorporated and creamy (scraping the sides of the bowl as necessary).

~Sitr in 1 teaspoon almond extract.

~In a another bowl, sift together 2 2/3 cups cake flour, 1 (3.4 ounce) box instant vanilla pudding, 1 tablespoon baking powder, and 1 teaspoon salt.

~Measure 1 cup whole milk.

~Gradually alternate between add ing the flour mixture and milk into the butter mixture (starting and ending with the flour and scraping the sides of the bowl as needed) on medium speed.

~In another mixing bowl, whisk 6 large egg whites on high speed until stiff peaks form.

~Gently fold in your stiff egg whites into the cake batter (do not over mix).

~Pour cake batter into prepared pan.

~Bake for 35-45 minutes, or until a toothpick inserted in the center of cake comes out clean.

~Remove cake from oven and allow to cool.

Frosting Directions:

~In a large mixing bowl, on medium speed, cream 1 cup softened butter and 1/4 cup room temperature maraschino cherry juice until well combined (scraping the sides of the bowl often).

~Add in 4 cups powdered sugar and mix on low speed until sugar is mostly mixed in.

~Increase the speed and mix for 1 minute or until the frosting is light and fluffy (scraping down the sides of the bowl as needed).

~Stir in 1 tablespoon cornstarch until well incorporated.

~Fold in 8 chopped maraschino cherries.

~Spread on cooled cake. 

Sourdough Maple Cinnamon Cereal

 I do love this cereal.  I normally have about a 1/2 cup with some milk on it.   It's also good dry.

SOURDOUGH MAPLE CINNAMON CEREAL

Cereal Ingredients:

*1 1/2 cups all-purpose flour (220 grams)

*1/2 cup granulated sugar

*1 tablespoon ground cinnamon

*1/2 teaspoon salt (optional)

*1/2 cup frozen or very cold butter, slice into 8 pieces 

*1/2 cup sourdough discard or active starter

*1 teaspoon maple flavoring 

Topping Ingredients:

*1/4 cup melted butter

*1 tablespoon ground cinnamon

*1/3 cup granulated sugar

Topping Directions:

~In a small bowl, melt 1/4 cup butter and set aside.

~In another small bowl, mix 1 tablespoon ground cinnamon and 1/3 granulated sugar together until well combined.

~Set aside.

Cereal directions:

~Line 2 cookie sheets with parchment paper or a silicone liner.

~Preheat oven to 350 degrees.

~In a food processor, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon salt.

~Add in 1/2 cup frozen sliced butter and pulse until butter resembles small pea-size pieces.

~Add 1/2 cup sourdough discard and 1 teaspoon maple flavoring.

~Mix until dough comes together (30-50 seconds), it it's to dry and about 1 tablespoon water and blend again until the dough comes together.

~Remove from food processor and place on a lightly floured counter top.

~Knead dough for a few minutes until dough is smooth.

~Divide the dough into 2 pieces.

~Roll each dough out to about 1/8 inch thick.

~Place dough onto prepared cookie sheet.

~Using a pastry brush, spread melted butter over dough.

~Sprinkle cinnamon sugar liberally over buttered dough.

~Cut dough into small pieces with a pizza cutter of knife.

~Spread the cut dough pieces apart so they aren't touching.

~Bake in preheated oven for 18-20 minutes or until light golden brown.

~Remove from oven and allow to cool completely.

~Place into an airtight container for up to a week.

Italian Chopped Salad

 You can put this is a sub bun too for an awesome sub sandwich.  I get all the meat and cheese cut thick from the deli.

ITALIAN CHOPPED SALAD

(serves 8)

Ingredients:

*1/4 pound sliced hard salami, chopped small

*1/4 pound sandwich pepperoni, chopped small

*1/4 pound baked ham, chopped small

*1/4 pound provolone cheese, chopped small

*1/4 pound white sharp cheddar cheese, chopped small

*1 small red onion, chopped small

*1 medium tomatoes, chopped small

*1 head iceberg lettuce, chopped small (or your favorite lettuce)

*1/2 cup mayonnaise 

*2 tablespoons Italian salad dressing 

*1/8 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon Italian seasoning

Directions:

~In a large bowl, add 1/4 pound chopped pepperoni, 1/4 pound chopped salami, 1/4 pound chopped ham, 1/4 pound chopped provolone cheese, 1/4 pound chopped white sharp cheddar cheese, 1 small chopped red onion, 1 medium chopped tomato, 1/2 cup mayonnaise, 2 tablespoons Italian salad dressing, 1/8 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon Italian seasoning until mixture is well incorporated.

~You can eat it right away, but I prefer it to be refrigerated for an hour before serving.

S'more Cinnamon Rolls

 Yummy!   Ooey and gooey goodness.  I do like to place a small piece of chocolate on top of the melted marshmallow but it's not a part of the recipe.

S'MORE CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

*1/2 cup very warm water (110-115 degrees)

*1 tablespoon granulated sugar

*1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce) box instant vanilla pudding

*1 cup very warm milk (110-115 degrees)

*1 large egg, room temperature 

*1/2 teaspoon salt

*4 cups bread flour (all-purpose flour will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*1/2 teaspoon ground cinnamon

*1 cup graham cracker crumbs

*2 cups milk chocolate chips 

Topping Ingredients: (or 1 jar of marshmallow fluff)

*1 egg white, room temperature 

*1/4 teaspoon salt

*3/4 cup light corn syrup 

*3/4 cup powdered sugar, sifted

*2 1/4 teaspoons vanilla extract

Roll Directions:

~In a large mixing bowl, 1/2 cup warm water, 1 tablespoon granulated sugar and 2 1/4 teaspoon active dry yeast, mix slightly.

~Allow to proof or bubble (about 10 minutes).

~Add in 1/4 cup melted butter, 1 (3.4 ounce) box instant vanilla pudding mix, 1 cup warm milk, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10-12 minutes by hand, until dough is smooth and elastic.

~Place in a large greased bow and cover with plastic wrap or a clean damp towel.

~Store in a draft free warm area until mixture has doubled in size (about 1 to 1 /12 hours).

~Place dough on a lightly floured surface, cover and allow dough to rest for 10 minutes.

~Roll dough out into a 17x10 inch rectangle

Filling Directions:

~Spread with 1/4 cup softened butter evenly over dough.

~Sprinkle 1 cup brown sugar evenly over top of dough.

~Sprinkle 1/2 teaspoon evenly over top of brown sugar.

~Sprinkle 1 cup graham cracker crumbs evenly over brown sugar.

~Sprinkle 2 cups chocolate chips evenly over to of graham crackers.

~Roll up dough a little tight, beginning with long side.

~Seal edges.

~Slice into 16 equal pieces.

~Grease a couple 9x13 inch baking dishes.

~Place into prepared pans (I like to put 9 in each).

~Cover with plastic wrap or a clean damp towel and allow to rise in a warm draft free area until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 20-22 minutes or until done.

Topping Directions: (I make this while the rolls are baking).

~In a large mixing bowl, whisk 1 egg white, 1/4 teaspoon salt, and 3/4 cup light corn syrup on high speed until mixture is thick and doubled in volume (about 5 minutes).

~Reduce speed to low, and beat in 3/4 cup powdered sugar until well incorporated.

~Stir in 1/4 teaspoon vanilla extract until just incorporated.

~Spread on warm cinnamon rolls.

~Turn oven to broil.

~Broil cinnamon rolls for 1-2 minutes or until marshmallow cream is a golden brown.  This step is optional).

Mock Krispy Kreme Donuts

 I these best when they are warm, but they are good even when cooled.

MOCK KRISPY KREME DONUTS

(makes 14-16)

Donut Ingredients:

*1 1/2 cups whole milk

*2 1/4 teaspoons active dry yeast

*1/3 cup granulated sugar

*1/2 cup butter, melted and cooled some

*2 large eggs, room temperature

*4 1/4 cups bread flour

*1 teaspoon salt

*vegetable oil for frying

White Glaze Ingredients:

*4 cups powdered sugar

*dash of salt

*1/2 teaspoon vanilla extract

*1/2 cup whole milk

Chocolate Glaze:

*1 1/2 cups powdered sugar

*3 tablespoons unsweetened cocoa 

*1/2 teaspoon vanilla extract

*3-4 tablespoons whole milk

Donut Directions:

~In a small bowl, lightly mix 1 1/2 cups warm milk (about 110-115 degrees), 2 1/4 teaspoon active dry yeast and 1/3 cup granulated sugar.

~Cover with a plate and allow to sit for 5-10 minutes or until it proofs (bubbles up).

~In a large mixing bowl,  stir 4 1/2 cups bread flour, 1 teaspoon salt, 1/2 cup melted butter, and 2 large eggs.

~Stir in yeast mixture until well combined.

~Knead dough until soft and elastic, about 5-8 minutes.

~Grease a large bowl and place dough in it.  

~Cover with plastic wrap or a damp clean tea towel until dough doubles in size (about 60-90 minutes).

~Roll out dough onto a lightly floured surface about 1/2 inch thick.

~Cut out donuts with a donut cutter and place onto a cookie sheet.

~Lightly cover with a clean damp tea towel or plastic wrap until dough doubles in size (about 45-60 minutes).

~Heat up several inches of vegetable oil to 375 degrees into a large heavy bottom skillet.

~Gently place four to six donuts into hot oil and fry for about 40-50 seconds per side.

~Remove from oil and place onto a cooling rack.

~Dip donuts into the white glaze while donuts are still hot.  Dip donuts into the chocolate glaze when donuts are cooled.

~Allow glaze to set (this only takes a couple minutes).

Glaze Directions:

~In a medium bowl, mix 4 cups powdered sugar, dash of salt, and 1/2 teaspoon vanilla extract together.

~Whisk in 1/2 cup whole milk until mixture is smooth (I like to whisk in a 1/8 of a cup a milk at a time, because sometimes I don't need the full 1/2 cup).

Chocolate Glaze:

*In a large bowl, sift 1 1/2 cups powdered sugar, 3 tablespoons unsweetened cocoa.

~Stir in 3-4 tablespoons whole milk and 1/2 teaspoon vanilla extract.

Red Hot Cookies

 Almost like a snickerdoodle but without the cinnamon in it.  Great for Valentine's Day or Christmas.

RED HOT COOKIES

(makes 4 dozen)

Ingredients:

*1 (5.5 ounce) box red hot candies, lightly crushed 

*1 cup butter, softened

*2 cups granulated sugar

*2 large egg

*1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)

*3 cups all purpose flour

*1/2 teaspoon salt

*1/2 teaspoon baking powder

*1/2 teaspoon cream of tarter

*3/4 cup powered sugar

Directions:

~Preheat oven to 350 degrees.

~Place one (5.5 ounce) box of red hot candies and place into a plastic resealable bag.

~Take a meat mallet or hammer and gently break up candies into small pieces

~In a large bowl, cream 1 cup softened butter and 2 cups granulated sugar together until well blended and smooth.

~Stir in 2 large eggs and 1/2 teaspoon vanilla extract.

~In another bowl, whisk 3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon cream of tarter until well incorporated.

~Add half of the dry mixture and mix it into the butter mixture, mix until partly incorporated.

~Stir in the remaining dry mixture and mix until well incorporated.

~Fold in crushed red hot candies.

~Add 3/4 cup powdered sugar into a small bowl.

~Roll out 1 tablespoon of dough and roll into powdered sugar.

~Place onto a cookie sheet (I line my with a silicone mat.

~Bake for 12-14  minutes.

~Remove from oven and allow to cool for 2 minutes before placing on cooling rack.

Air Fryer Chicken Tenders

 Quick and easy to make.  The little ones love these.

AIR FRYER CHICKEN TENDERS 

(serves 4)

Marinade Ingredients:

*12 boneless, skinless, chicken tenderloins 

*1 1/2 cups buttermilk

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

Coating Ingredients:

*1 1/2 cups all-purpose flour

*2 teaspoons corn starch

*1 tablespoon garlic powder

*1 tablespoon onions powder

*2 teaspoons smoked paprika

*2 teaspoons salt

*2 teaspoon ground black pepper

*Cooking spray

Marinade Directions.

~In a gallon sized zip-loc bag, combine 1 1/2 cups buttermilk, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoons smoked paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper.

~Add 12 chicken boneless, skinless, chicken tenderloins into zip-loc bag and seal.

~Gently shake bag to make sure chicken is completely coated.

~Place in refrigerator and allow to marinade for at least 4 hours.

~Flip zip-loc bag every hour.

Coating Directions:

~In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 teaspoons corn starch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 2 teaspoons salt, and 2 teaspoons ground black pepper.

Let's make the chicken:

~Preheat air fryer to 380.

~Remove chicken tenders from buttermilk mixture and shake off any excess liquid.

~Dredge in flour mixture making sure all sides are well coated.

~Spray air fryer basket with cooking spray.

~Spray one side of the chicken tenders liberally with cooking spray.

~Place sprayed side down in prepared basket.

~Spray the other side of chicken tenders liberally with cooking spray.

~Cook for 10-12 minutes, turning half way through (internal temperature should be 165 degrees).

Dog Food

 My sweet dog has decided she doesn't like her store bought food anymore.  In all honesty, this has been going on for a few months now.  I decided to make her dog food.  It's so much healthier for her and I know what's in it.  This recipe can easily be double, tripled or quadrupled.  I have a small dog so, I only make one batch at a time.  You can also freeze part of it and refrigerate a few days worth.  My 8 pound dog gets 1/2 cup per day.  She also gets snacks throughout the day and I keep dry food in her bowl, in case she gets hungry (she rarely eats it).  It may not look pretty, but she loves it.

DOG FOOD:

(makes around 12 cups)

Ingredients:

*1 pound ground turkey, chicken, or lean beef

*1/3 cup chicken liver, cut into small pieces

*1 medium sweet potato, peeled and cooked (I steam mine)

*3 medium carrots, peeled and cooked (I steam mine)

*1 large egg

*1 (15 ounce) can French cut green beans (or frozen)

*1 (15 ounce) can peas or spinach (or frozen)

*3 cups cooked white rice

*1/4 teaspoon turmeric  

*dash of pepper

Directions:

~Mash or cut into small pieces (or mash) one medium cooked sweet potatoes and 3 medium cooked carrots in a large bowl.

~Stir in 1 large egg while mixture is still hot.

~Drain 1 (16 ounce) can French cut green beans and 1 (16 ounce) can peas.

~Stir into potato and carrot mixture.

~Stir in 3 cups of cooked white rice (while still hot).

~Stir in 1/4 teaspoon turmeric and a dash of pepper.

~In a large skillet drizzle a little olive oil when pan it hot.

~Add in 1 pound ground turkey, chicken, or lean ground beef and 1/3 cup of chopped chicken livers and cook until done.

~Stir into veggie and rice mixture.

~Allow to cool and then measure into bags (for my small dog it's 1/2 cup per bag) and seal.

~Refrigerate or freeze (mixture is good in the refrigerator for 1 week and good in the freezer for at least 3 months.

Rosemary Garlic and Onion dip

 I like to use this on burgers, or to dip potatoes or veggies in.

ROASTED GARLIC AND ONON DIP

(makes 1 cup)

Ingredients:

*1 garlic clove

*1 teaspoon olive oil 

*1 small yellow onion, sliced thin

*1 tablespoon butter

*1/2 cup sour cream

*1/2 cup mayonnaise 

*1 tablespoon fresh chives, chopped (or 1 1/2 teaspoons dried chives)

*1/4 teaspoon worcestershire sauce sauce

*1/2 tablespoon freshly squeezed lemon juice

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon fresh rosemary leaves, finely chopped

Roasted Garlic Directions:

~Preheat oven to 400 degrees.

~Slice of the bottom of the garlic bulb, exposing the ends of the raw garlic.

~Place garlic bulb on a sheet of aluminum foil.

~drizzle the cut end with 1 teaspoon olive oil

~Seal the aluminum foil mourned the garlic bulb.

~Bake for 40-45 minutes or until garlic is tender.

~Remove from oven and open up aluminum foil, allowing the garlic to cool down.

~Squeeze out roasted garlic into a small bowl and mash.

Caramelized Onion Directions:

~In a small skillet, melt 1 teaspoon butter over medium heat.

~Add 1 thinly sliced yellow onion.

~Cook onions, stirring often until onions are a golden brown.

~Remove from pan and cool.

~Chop into small pieces.

Let's Put It Together:

~In a medium bowl,  stir 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon chopped fresh chives, smashed roasted garlic, chopped caramelized onions, 1 tablespoon chopped fresh chives, 1/4 teaspoon Worcestershire sauce, 1/2 tablespoon freshly squeezed lemon juice, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon finely chopped rosemary leaves until well combined. 

~Cover and refrigerate for at least 2 hours.

Nashville Hot - Hot Dogs

Spicy, but not too spicy.  I really enjoyed the mixture of everything on this dog.  I do like to use Italian bread and toast it rather than a hot dog bun.

BTW, this is messy eating, but so good!

NASHVILLE HOT - HOT DOGS

(serves 4)

Slaw Ingredients:

*2 cups mixed slaw cabbage

*3 tablespoons mayonnaise 

*1 1/2 tablespoons dill pickle juice

*1/4 teaspoon celery seed

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper 

*1/4 teaspoon smoked paprika

Sauce Ingredients:

*1/4 cup mayonnaise 

*2 tablespoon chili sauce

*1/2 tablespoon dijon mustard

*1/2 teaspoon Worcestershire sauce

*1/2 teaspoon hot sauce

*1/4 teaspoon garlic power

*1/2 teaspoon salt

Ingredients:

*4 hot dogs

*4 slices white bread (or hot dog buns)

*8-12 dill pickle slices

*hot honey

Basting Oil Ingredients:

*1/2 cup vegetable oil

*1 tablespoon cayenne pepper

*2 tablespoons brown sugar

*1 teaspoon smoked paprika

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/4 teaspoon salt

Slaw Directions:

~In a large bowl, mix 2 cups slaw mix, 3 tablespoons mayonnaise, 1 1/2 tablespoons dill pickle juice, 1/4 teaspoon celery seed, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon smoke paprika until well combined.

~Cover and refrigerate for at least 1 hour.

Sauce Directions:

~1/4 cup mayonnaise, 2 tablespoons chili sauce, 1/2 tablespoon dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Basting Oil Directions:

~In a small saucepan, over medium-low heat, heat up oil until it just starts to simmer.

~Remove from heat and whisk 1/2 cup vegetable oil, 1 tablespoon cayenne pepper, 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt until well combined.

Let's Make The Dogs:

~Butter both sides of bread or inside of hot dog bun and toast until golden brown (I like to use garlic butter).  

~Set toasted bun aside.

~Make small slits into both sides of the hot dog.

~Grill hot dog, basting with oil until dog is cooked to desired doneness, turning as it cooks (baste several times).

~Spread comeback sauce over one side of the toasted bread or bun.

~Add desired amount of slaw, 2-4 dill pickles slices, and a drizzle of honey.

~Add hot dog.

~Add a little more sauce.  

Beef Stroganoff Casserole

 A nice hearty meal.  I especially love this on a cold winter day.   You can leave the mushrooms out if you or your family are not mushroom fans.  You want to make the "sauce" at least 4 hours before if possible.  It will make it taste much better.  I normally will make mine in the morning or the night before.  

BEEF SROGANOFF CASSEROLE

(serves 6-8)

Sauce Ingredients: (or add 2 cups of your favorite ranch dressing and 1 tablespoon dijon mustard)

*1 cup mayonnaise 

*1 cup buttermilk

*1 tablespoon fresh parsley, chopped (1/2 tablespoon dried)

*1 tablespoon fresh dill weed, chopped  (1/2 tablespoon dried)

*1 tablespoon fresh chives, chopped (1/2 tablespoon dried)

*1 tablespoon dijon mustard

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1 teaspoon freshly squeezed lemon juice

Casserole Ingredients:

*1 (16 ounce) package egg noodles, cooked as directed on the package and drained

*1 (8 ounce) package fresh mushrooms, sliced

*1 teaspoon butter

*1 1/2 pounds ground beef

*1 medium yellow onion, chopped

*3-garlic cloves, minced

*3 tablespoons all-purpose flour

*1 (15 ounce) can chicken broth (or beef broth)

*1/4 cup dry white wine (optional)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 (8 ounce) package mozzarella cheese, shredded

Topping Ingredients:

*1 sleeve  (or 1 cup bread crumbs)

*3 tablespoons butter, melted

Sauce Directions:

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup buttermilk, 1 tablespoon chopped fresh parley, 1 tablespoon  chopped fresh dill weed, 1 tablespoon chopped fresh chives, 1 tablespoon dijon mustard, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon salt, and 1 teaspoon ground black pepper until well combined.

~Cover and refrigerate for at least 4 hours

Casserole Directions:

~Spray a 9x13 inch casserole dish with cooking spray.

~Melt 1 tablespoon butter in a large skillet over medium heat.

~Add in 1 (8 ounce) package mushrooms and fry for about 5 minutes or until mushrooms are mostly done, stirring often.

~Add in 1 chopped medium yellow onion and cook for another 2-3 minutes, stirring often.

~Add in 1 1/2 pounds ground beef and 3 minced onions and cook until ground beef is done.

~Stir in 3 tablespoons all-purpose flour and stir continuously for 1 minute.

~Remove from heat and stir in 1 1/2 cups sour cream, 1 (8 ounce) package shredded mozzarella cheese, cooked egg noodles, and the sauce mix until well combined.

~Pour mixture into prepared casserole dish.

Topping Directions:

~In a small bowl, mix 1 cup crushed ritz crackers and 2 tablespoons melted butter together until well combined.

~Sprinkle evenly over top of casserole.

~Bake for 30 minutes, or until mixture is bubbly and topping is a golden brown.

~Remove from oven and allow to cool for 5-10 minutes before serving.

Air Fryer BBQ Pork Chops

 These pork chops turned out so juicy and so quick to make.   Easy to double, triple or quadruple this recipe.  

AIR FRYER BBQ PORK CHOPS

(makes 2)

Ingredients:

*1 tablespoon dry rub bbq spice 

*salt and pepper to taste 

*2 thin cut pork chops

Directions:

~Sprinkle 1 tablespoon dry rub bbq spice evenly over both sides of 2 thin cut pork chops.

~Sprinkle desired amount of salt and pepper over both sides of pork chops.

~Preheat air fryer to 380.

~Fry for 8 minutes, flipping half way through.

~Allow to rest for 2 or 3 minutes before cutting.

Air Fryer Bagel Chips

 You can use store bought or homemade bagels for this recipe.

AIR FRYER BAGEL CHIPS

Ingredients:

*4 plain bagels

*1/4 cup olive oil (I use a sprayer, so it's less than the 1/4 cup)

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/2 teaspoon Italian seasoning

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

 Directions:

~Preheat air fryer to 300 degrees.

~In a small bowl whisk , 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt together until well combined.

~Place bagels into a large bowl.

~Brush or spray olive oil over bagel slices (1/4 cup olive oil).

~Sprinkle seasoning mixture over bagels and stir or toss until well coated.

~Place in air fryer and cook for 10 minutes, tossing half way through or until a light golden brown.