Slow Cooker Alfredo Meatballs.

You can make this as easy or as detailed as you like.  You can buy the mashed potatoes, Alfredo sauce, and meatballs from the store. I like to make my own meatballs  I bake them for about 5-8 minutes before adding them to the slow cooker.  I also normally make my own Alfredo sauce and mashed potatoes.      Eat as is or serve over wide egg noodles or mashed potatoes. 

SLOW COOKER ALFREDO MEATBALLS

(serves 4)

Ingredients:

*1 (26 ounce) package of frozen meatballs (I make my own)

*1 (15 ounce) can of Alfredo sauce 

*1/2 cup whole milk

*1/2 teaspoon oregano leaves

*1/2 teaspoon dried thyme

*1/2 teaspoon ground black pepper

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 teaspoon smoke paprika

*1/4 teaspoon crushed red pepper flakes

*1/3 cup sun dried tomatoes

*1/2 cup freshly grated parmesan cheese

Directions:

~Place 1 (26 ounce) bag frozen meatballs into a medium to large slow cooker (crockpot).

~Pour in 1 (15 ounce) jar of Alfredo sauce

~Pour in 1/2 cup whole milk.

~Add in 1/2 teaspoon oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon ground black pepper, 1 teaspoon onion power, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes.

~Pour in 1/3 cup sun dried tomatoes and 1/2 cup freshly grated parmesan cheese.

~Stir to mix up a little mix.

~Cook, covered on low for 4-5 hours.

~Serve over mashed potatoes  or egg noodles 

Coffee Cake Muffins

 Quick and easy to make.    

COFFEE CAKE MUFFINS

(makes 12)

Muffin Ingredients:

*1/2 cup granulated granulated sugar

*1/3 cup vegetable oil

*1 large egg, room temperature 

*1/2 cup whole milk

*1 teaspoon vanilla extract

*1 1/2 cups all-purpose flour

*1 teaspoon ground cinnamon

*1 teaspoon baking soda

Streusel Ingredients:

*1/4 cup brown sugar, packed

*1 teaspoon ground cinnamon 

*3 tablespoons all-purpose flour

*2 tablespoons butter, cold

Icing Ingredients:

*1/4 cup powdered sugar

*1/8 teaspoon vanilla extract

*1-2 teaspoons heavy cream or milk

Muffins Directions:

~Preheat oven to 350 degrees.

~Line cupcake pan with liners or spray with cooking spray.

~In a large mixing bowl, mix1/2 cup granulated sugar, 1/3 cup vegetable oil, 1 large egg, 1/2 cup milk and 1 teaspoon vanilla extract until well combined.

~Add in 1 1/2 cup all-purpose flour,  1 teaspoon ground cinnamon, and 1 teaspoon baking soda, stir until just combined (small lumps are ok).

~Scoop evenly into prepared muffin tins (about 2/3 full).

Streusel Topping Directions:

~In a small mixing bowl, stir  1/4 cup brown sugar, 1 teaspoon ground cinnamon, until well mixed.

~With a from, cut in 2 tablespoons cold butter until mixture becomes crumbly. 

~Sprinkle evenly over muffing batter.

~Bake in preheated oven for 10-12 minutes (when a toothpick is inserted in the center it comes out clean).

~Allow to cool for 5 minutes before removing from muffin tin and place on cooling rack for 10 more minutes before icing.

Icing Directions:

~In a small bowl, whisk 1/4 cup powdered sugar,  1/8 teaspoon vanilla extract, and 1-2 teaspoons heavy cream or milk until smooth.

~Once the muffins have cooled for 15 minutes, drizzle icy over the tops of the muffins.

Caramel Island Pineapple Upside Down Cake

 Very moist and decadent.  It's a great take on a regular pineapple cake.

CARAMEL ISLAND PINEAPPLE UPSIDE DOWN CAKE 

(serves 12-16)

Topping Ingredients:

*1/2 cup butter

*1 1/2 cups brown sugar

*1 teaspoon vanilla extract

Cake Ingredients:

*1 (15.5 ounce) can pineapple slices

*1 ( ounce) jar maraschino cherries

*1 15.5 ounce) bo Duncan Hines pineapple supreme cake mix (or any non pudding pineapple cake mix)

*1/2 cup butter, softened

*1 teaspoon vanilla extract

*4 large eggs, room temperature 

*1/2 cup whole milk

*1/2 cup pineapple juice (I use the liquid from the can of pineapples)

*1 (3 ounce) box island pineapple jello

*1/2 cup chopped pecans or walnuts

Topping Directions:

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

~Layer with parchment paper and spray the top of the paper with cooking spray (optional, but helps).

~In a medium-sized skillet over low heat, melt 1/2 cup butter and 1 1/2 cups packed brown sugar.

~Stir and cook until brown sugar is melted into the butter and not gritty.

~Stir in 1 teaspoon vanilla extract and cook for another 2-3 minutes stirring continuously (mixture will thicken up some).

~Pour into prepared pan and spread out evenly.

~Drain juice from pineapple (reserving 1/2 cup of juice).

~Add pineapple over caramel topping in a single layer, cut some in half if needed to fit (you may not use all of the pineapple slices).

~Add a cherry into each pineapple ring (you won't use all the cherries).

~Set aside.

Cake Directions:

~Preheat oven to 350 degrees.

~In a large mixer, mix cake mix and 1/2 cup softened butter.

~Mix in 1 teaspoon vanilla extract.

~Mix in 4 large eggs, mixing in one egg at a time (until just combined).

~Add 1/4 cup whole milk, 1/4 cup pineapple juice, and 1/2 of the package of jello mix for about 30-40 seconds.

~Mix in remaining 1/4 cup whole milk, 1/4 cup pineapple juice, and remaining jello mix, and mix until well combined (it will be thick and fluffy).

~Stir in 1/2 cup chopped pecans or walnuts.

~Pour over pineapple and cherries, gently spreading it out even.

~Bake for 40-45 minutes or until the sides are brown and cake is done (inserting a toothpick and it comes out clean).

~Allow to cool for 5 minutes.

~Carefully flip cake onto a platter or into another 9x13 inch pan.

~Allow to cool before cutting (or eat warm)

Canning Cranberry Sauce

 You can make this like a jelly or whole cranberry sauce   It's easy to make.  I make pints, but you can make it in pints or quarts.   If you want it to slide out the jar you will have to use wide mouth.

CANNING CRANBERRY SAUCE 

(makes  1/2 pints)

Ingredients:

*3 (12 ounce) bags fresh cranberries (8 cups)

*4 cups water

*4 -5 cups granulated sugar

*zest from 1 lemon

*zest from 1 orange

*Juice squeezed from 1 orange 

*2 cinnamon sticks (or 1 teaspoon ground cinnamon)

Directions:

~Rise cranberries in cold water and remove any bad (soft) ones.

~In a large stock pot, add 8 cups fresh cranberries (3 bags), 4 cups water, 4 cups granulated sugar, zest from one lemon, zest from one orange, juice squeezed from one orange and 2 cinnamon sticks.

~Cook over medium-high heat, stirring until sugar is dissolved.

~Cover and cook until cranberries pop (about 3-5 minutes).

~Remove from heat and using a emersion blender or blender blend mixture.   You can blend until smooth or if you like some berries, blend a little bit.

~Remove to heat and bring back to a boil, stirring often.

~Once mixture comes to a full rolling boil, stir for 2 -3 more minutes stirring constantly.

~Remove from heat.

For Whole Cranberry Sauce:

~Ladle into sterilized jars, leaving a 1/4 inch headspace.

~Remove any bubbles.

~Wipe the rim of jar of any residue (I dip a paper towel in white vinegar and wipe the rim).

~Apply the lid and band and tighten to fingertip tight.

~Place into boiling water in canner.

~Process for 15 minutes for 1/2 pints and pints.   Process for 20 minutes for quart size jars.

~Remove from canner and place on towel on the counter.

~Allow to cool and set for 24 hours before storing.

For Cranberry Jelly:

~Ladle sauce into a fine mesh strainer over a bowl or saucepan.

~Gently push the liquid through the mesh,

~Throw away the pulp.

~Ladle liquid into sterilized jars, leaving a 1/4 inch headspace.

~Wipe the rim of jar of any residue (I dip a paper towel in white vinegar and wipe the rim).

~Apply the lid and band and tighten to fingertip tight.

~Place into boiling water in canner.

~Process for 15 minutes for 1/2 pints and pints.   Process for 20 minutes for quart size jars.

~Remove from canner and place on towel on the counter.

~Allow to cool and set for 24 hours before storing.

One Day Sourdough Bread

 As long as you have some active starter, you can do this bread in one day.   I start mine around 7 am to have it for dinner around 5 or 6.

ONE DAY SOURDOUGH BREAD

(1 loaf)

Ingredients:

*130 grams active starter (3/4 cup)

*15 grams salt (2 teaspoons)

*360 grams filtered warm water (scant 1 1/2 cups water)

*520 grams bread flour (3 1/2 cups)

Dough Directions:

~Mix 130 grams active starter, 15 grams salt, and 360 grams warm water until well combined.

~Stir in 520 grams bread flour and stir until dough is shaggy (mixed and sticky).

~Cover and allow to sit for 30 minutes.

~Dampen fingers with water and do your first set of stretch and folds.

~Cover and allow to sit for 30 minutes.

~Repeat the stretch and folds two more times, allowing it to sit for 30 minutes between each one.

~After the last (3 set) of stretch and folds, cover and allow to sit on counter for 8-12 hours (the warmer the  kitchen, the less amount of time).

Make The Loaf:

~Preheat your oven to 450 degrees with the dutch oven in it.

~Stretch dough into a rectangle.

~Fold long sides into the middle, folding one side on top of the other folded side.

~Roll dough up, tucking in the ends.

~Push and pull dough to shape a loaf, building tension in dough.

~Place into a lightly floured banneton ton proofing basket or bowl, lightly dust the top of the dough with flour, cover and allow to proof for 1 hour.

~Carefully place dough onto a piece of parchment paper or a silicone sling.

~Make a slit into bread (not too deep).

~Place into hot dutch oven and cover.

~Bake for 30 minutes.

~Reduce heat to 425 and bake for another 10-15 minutes, or until internal temperature reaches 198-205 (I keep the lid on for a softer crust, but you can leave it off if you like it crisper).

~Allow to cool completely before cutting

Apple Butter Cake & frosting

 This cake screams fall.   So good.  I like to frost it with an apple butter buttercream frosting.  I drizzled a little apple cider syrup over the cake.  Yummy!

APPLE BUTTER CAKE & FROSTING

(serves 12-16)

Cake Ingredients:

*2 1/2 cup all-purpose flour

*1 1/2 cups brown sugar, packed

*1/2 cup granulated sugar

*1 1/2 teaspoons baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2  teaspoons ground cinnamon 

*1/2 teaspoon ground ginger

*1/4 teaspoon ground allspice

*1/8 ground cloves

*1/4 teaspoon ground nutmeg

*1/2 cup vegetable oil

*1/2 cup apple butter 

*4 large eggs, room temperature 

*1 tablespoon vanilla extract

*1/4 cup buttermilk

Frosting Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup butter, softened

*1/2 cup apple butter

*3  cups powdered sugar

*1 cup pecans, chopped

Cake Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray and lightly dust with flour.

~In a large mixing bowl, sift 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

~Stir in 1 1/2 cups brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil and 1/2 cup apple butter.

~Stir in 4 large eggs one at a time.

~Stir in 1 tablespoons vanilla extract and 1/4 cup buttermilk until batter is smooth.

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

~Cool completely before frosting.

Frosting Directions:

~In a large mixing bowl, blend 1 (8 ounce) package softened cream cheese and 1/2 cup softened butter until smooth. 

~Stir in 1/2 cup apple butter until smooth.

~Stir in 3 cups sifted powdered sugar until smooth (if it's to thick, add a few drops of milk).

~Stir in 1 cup chopped pecans (if frosting is too thick stir in a very small amount of whole milk or heavy cream),

~Spread on cooled cake.

Canning Apple Cider Syrup

 This is so good.  I like it drizzled pancakes, waffles and French toast.  I've seen where some people drizzle it over biscuits, yogurt, grilled chicken or pork, ice cream and flavoring in coffee.

Before adding the sugar, taste the syrup once it's cooked down.  If it's not sweet enough add the sugar.

You can do this with just a couple cups of cider if you don't want to can it.

CANNING APPLE CIDER SYRUP 

(5-6 pints)

Ingredients:

*2 gallons apple cider (not juice)

*3-4 cinnamon sticks

*8-10 whole cloves

*1/2-1 cup granulated sugar (optional)

Directions:

~In a large heavy bottom stock pot, add 2 gallons apple cider, 3-4 cinnamon sticks, and 8-10 whole cloves.

~Bring mixture to a boil over high heat.

~Once boiling, reduce heat to medium/low and simmer for 2-3 hours, stirring every 30 minutes.

~Turn heat down to low and simmer for another 1-3 Horus  or until the liquid has evaporated by 2/3, stirring every 15-25 minutes. 

~Stir in  1/2-1 cup granulated sugar and simmer for another 15 minutes.

~Bring hot water to a boil in your hot water canner.

~Heat lids in hot water for 1 minute.

~Fill sterilized canning jar to within 1/4 inch from top.

~Wipe off rim of jar (I do this a paper towel dipped in white vinegar).

~Place lid and ring on tightening it finger tight.

~Place in boiling water in canner.

~Process for 10 minutes.

~Shut off heat and allow to sit in hot water for another 5 minutes.

~Remove from canner and sit on a towel to cool (the bubble on the lid will be flat if it sealed correctly.  Sometimes this happed right away and sometimes it takes 5 minutes or so.  If the bubble is still there after 5 minutes turn the jar upside down for 1/2 hour.  it should definitely seal by then).

~Leave jars sitting for 24 hours before storing.  

Canning Apple Butter

 I love this on toast or a bagel.  It's also good to add into a spice cake.  Using apple cider and apple cider vinegar makes for a very rich apple butter. 

You can do this in slow cooker for 8-12 Horus on low.

CANNING APPLE BUTTER

(makes 10-12 pints)

Ingredients;

*6 pounds tart apples (I use Granny Smith), peeled, cored and cut up into bite size pieces

*6 cups apple cider or apple juice (I use apple cider)

*1/2 cup apple cider vinegar

*3 cups granulated sugar

*1 tablespoons ground cinnamon

*3/4 teaspoon ground cloves

*3/4 teaspoon ground allspice

*1/8 teaspoon salt (optional)

Directions:

~In a large dutch oven or stock pot, add 6 pounds chopped apples, 6 cups apple cider, 1/2 cup apple cider vinegar, 3 cups granulated sugar, 1 tablespoon ground cinnamon, 3/4 teaspoon ground allspice, 3/4 teaspoon ground cloves, and 1/8 teaspoon salt.

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

~Reduce heat to low and simmer for 4-6 hours, stirring every 20-30 minutes.

~Using a immersion blender or blender and blend mixture until smooth.

~Simmer for another 30-60 minutes.

Process Apple Butter:

~Sterilize canning jars.

~Heat up lids for a couple minutes.

~Heat up water in water bath canner.

~Fill jars with apple butter, leaving a 1/2 inch head space.

~Wash off tops of jars to remove any residue.

~Wipe tops of jars with a paper towel dipped in white vinegar.

~Place lids on and rings finger tight.

~Place in hot water bath and boil for 15 minutes.

~Remove from hot water and place on a towel to cool and bubble on lid should go down within a few minutes of removing from bath (this means it sealed).

~Allow to sit for 24 hours before storing.

Mexican Street Corn Salad

 Yummy!  This salad is even better the next day.   

MEXICAN STREET CORN

(serves 12)

Ingredients:

*6-8 corn on the cob (6 cups of frozen)

*1/3 cup mayonnaise 

*1/2 cu sour cream

*6-12 drops of hot sauce (more if you like it spicer)

*juice squeezed from 1 medium lime

*1 teaspoon Tajin

*1/2 teaspoon chili powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 cup finely chopped red onion

*2 garlic cloves, minced

*1/8 cup pickled jalapeño peppers (cowboy candy), finely chopped

*1/3 cup finely chopped cilantro

*1/2 cup queso cotija (feta cheese if you can't find cotija)

Directions:

~Cut off both ends of 6-8 ears corn on the cob.

~Peel husk down to 1 or 2 layers left on cob.

~Soak in cold water for 20-30 minutes.

~Grill until corn is cooked through (turning often).

~Cut the corn off the cob and allow to cool.

~In a large bowl, whisk 1/3 cup mayonnaise, 1/3 cup sour cream, juice squeezed from 1 medium lime, 1 teaspoon tajin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until well combined.

~Stir in cooled corn, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1/8 cup pickled jalapeños peppers, and 1/3 cup finely chopped cilantro (more if you choose) until well mixed.

~Cover and refrigerate for at least 2 hours before eating.

Apple Chip Sourdough Bread

 Oh my goodness, this is good.   You don't have to add the apple chips, but it helps soak up the liquid from the sugar and prevents gooey bread.  As always, make sure the bread is completely cooled before cutting.  This also prevents gooey bread.   I let it sit 2-3 hours before cutting.

APPLE CHIP SOURDOUGH BREAD

(makes 1 loaf)

Bread Ingredients:

*60 grams reduced apple cider (1/4 cup)

*210 grams filtered water, room temperature or slightly warmed (a scant 1 cup)

*120 grams active sourdough starter (1/2 cup)

*5 grams pure vanilla extract (1 teaspoon)

*500 grams bread flour (4 cups)

*3/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

*1/8 teaspoon ground allspice

*1/8 teaspoon ground cardamom

*10 grams salt (1 1/2 teaspoons)

*100 grams shredded granny smith apple with skin on (1 medium apple)

 Filling Ingredients:

*58 grams softened butter (about 4 tablespoons)

*70 grams brown sugar (5 tablespoons)

*20 grams bread flour (2 tablespoons)

*1 tablespoon ground cinnamon

*1/2 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

*1/4 teaspoon ground allspice

*40 grams dehydrated apples, chopped into small pieces 

Bread Dough Directions:

~Pour about 1/2 cup  (120 grams apple cider into a small saucepan.

~Cook over medium heat, bringing to a boil.

~Boil about 4-6 minutes or until mixture had reduced by half (60 grams).

~Remove from heat and set aside to cool to room temperature.

~Shred one Granny Smith apple (100 grams) and set aside.

~In a large bowl, using a dough whisk, whisk 60 grams (1/4 cup) reduced apple cider, 210 grams (scant 1 cup) filtered water, 120 grams (1/2 cup) active sourdough starter, and 5 grams  (1 teaspoons) pure vanilla extract until well mixed.

~Add in 500 grams (4 cups) bread flour, 3/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cardamom, and 10 grams (1 1/2 teaspoon) salt until dough becomes shaggy (well mixed and sticky).

~Cover the bowl with plastic wrap and allow to rest for 30 minutes.

~Time to start the stretch and folds: Dip your fingers into a small bowl of water.  Then grab the top edge of the dough and gently stretch it upward and fold it down over itself.  Rotate the bowl a quarter turn and repeat the stretch and fold.  Repeat this 2 more times until you are back at the start.  Cover and allow to rest for 30 minutes.

~Repeat stretch and folds and rest time 3 more times.

~After the last set of stretch and fold cover and rest for 5-6 hours (dough will be bubbly and jiggly when you lightly shake the bowl.  It will feel light and airy).

Filling Directions:

~Grate 1 medium Granny Smith apple (100 grams) and set aside.

~In a small bowl, mix 70 grams (5 tablespoons) brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 20 grams (2 tablespoons) bread flour together until well combined.

~Mix in 4 tablespoons softened butter until will mixed.

~Set aside.

Let's Make the Bread:

~Lightly flour a clean surface.

~Gently turn the dough onto the lightly floured surface.

~Gently for a rectangle about 12 x 11 inches (doesn't need to be exact).

~Spread half of the cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch area all around the dough edges free off filling.

~Sprinkle half of cut up dehydrated apples over the cinnamon sugar mixture.

~Fold the sides of the dough into towards the middle.

~Pinch the center seam closed.

~Spread the remaining cinnamon sugar mixture over dough leaving a border around the edges that is free of the filling.

~Sprinkle the remaining dehydrated apple chips over top of cinnamon sugar mixture.

~Tightly roll the dough up into a log, pinching the edges as you roll it up.

~Now either leave it in the log shape or push dough in circles to form a round loaf.

~Place dough seam side up into a lightly floured banneton basket.

~Allow dough to rest for 20-30 minutes and them pinch the center seam closed.

~Cover and refrigerate for 12-24 hours.

Time to Bake The Bread:

~Put a dutch oven into the oven with the lid on.

~Set oven temperature to 450 degrees.

~Once oven has reached 450 degrees, for about 15 minutes, remove dough from refrigerator.

~Gently place dough onto a piece of parchment paper or. silicone sling (that's what I prefer).

~Score bread with a razor blade (whatever design you want).

~Place into hot dutch oven and cook for 35-40 minutes covered (interior temperature of bread should be about 190-200 degrees).

~Reduce heat to 425 degrees.

~Remove lid from pan and bake for another 5-15 minutes (interior temperature of bread should be 205-210 degrees).  The top of the bread should be beautiful golden brown.

~Place hot bread onto a cooking rack.

~Cool completely before cutting (about 2-3 hours).

Butterfinger Fudge

If you like butterfinger candy bars, then you will like this.  Don't let the candy corn scare you.

BUTTERFINGER FUDGE 

(makes 36 pieces)

Ingredients:

*3 cups candy corn, chopped small

*1 cup creamy peanut butter 

*1 (14 ounce) can sweetened condensed milk

*2 cups white chocolate chips

*1 cup chocolate chips

Directions:

~Line a 9x9 inch pan with parchment paper and spray paper with cooking spray.

~Add 3 cups chopped candy corn and 1 cup peanut butter to a medium saucepan over low heat, stirring every 30 seconds for about 3 minutes.

~Add 1 (14 ounce) can sweetened condensed milk and cook for another 3 minutes, stirring every 30 seconds (do not bring to a boil).

~Stir in 2 cups white chocolate and cook, stirring often, until everything melts.

~Spread into prepared pan.

~Cool in refrigerator until firm.

~Melt 1 cup milk chocolate chips.

~Spread evenly over fudge and refrigerate until chocolate firms up.

~Cut and enjoy.

Brazilian Cheese Bread

 Super easy to make and so good.  Sometimes I like to add a couple minced garlic cloves to the mixture.

BRAZILIAN CHEESE BREAD 

(makes 15-18 large or 30-38 mini)

Ingredients:

*1 cup vegetable oil

*1 cup milk (I use whole milk)

*3 large eggs

*1 tablespoon salt

*3 cups tapioca flour (also known as  tapioca starch)

*1 cup shredded gouda cheese (or your favorite cheese)

*1/2 cup shredded parmesan cheese

Directions:

~Preheat oven to 400 degrees.

~Spray a muffin tin with cooking spray making sure it's well coated.

~In a blender add 1 cup vegetable oil, 1 cup milk, 3 large eggs, 1 tablespoon salt, 3 cups tapioca flour, 1 cup shredded gouda cheese, and 1/2 cup shredded parmesan cheese.

~Blend until well incorporated.

~Pour into prepared muffin tin about 2/3 full.

~Bade for 15-20 minutes or until golden brown.

Chimichurri Sauce

 Great for any steak or Italian sandwich.

CHIMICHURRI SAUCE

(makes about 1 cup)

Ingredients:

*4-6 garlic cloves, peeled

*1/2 cup olive oil

*1 bunch curly parsley (stems removed)

*2 teaspoons dried oregano 

*2 tablespoons red wine vinegar

*Juice squeezed from 1 lemon

*1/2 teaspoon salt

*1/2 teaspoon ground cumin

*1/8 teaspoon crushed red pepper flakes

Directions:

~In a blender, add 4-6 garlic cloves and blend for a couple seconds..

~Add 1/2 cup olive oil, 1 bunch curly parsley, 2 teaspoons dried oregano, 2 tablespoons red wine vinegar, juice squeezed from 1 lemon, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon red pepper flakes and blend until well combined a semi smooth.

Canned Mustard Pickles

 This is an old southern recipe.   I did change the corn starch to Clear Jel for canning safety.   It's also optional.   If you don't mind a thinner relish, then don't add it.  I'm not a big fan of this, but others like it.  

CANNED MUSTARD PICKLES

(makes 8 pints)

Ingredients:

*12 cups pickling diced cucumbers (about 4-5 cups)

*3 cups diced yellow or white onions

*1 cup pickling salt (canning salt)

*8-10 cups cold water

*2 cups ice

*4 cups apple cider vinegar

*4-6 tablespoons granulated sugar

*2 tablespoons clear jel (optional)

*6 tablespoons ground mustard

*2 tablespoons turmeric 

*2 teaspoons celery salt

*1/2 cup water

Directions:

~Dice 6 cups pickling cucumbers and 2 cups of chopped onions.

~Place into a large glass bowl along with 1 cup pickling salt.

~Stir to coat veggies with salt.

~Pour 8-10 cups cold water over cakes and onions, making sure they are submerged.

~Add 2 cups ice and then a large plate over to help keep the veggies submerged.

~Allow to sit for 1 to 2 hours.

~Drain and rinse pickles very good.

~In a medium saucepan, stir 2-4 tablespoons granulated sugar, 2 tablespoons clear jel, 6 tablespoons ground mustard, 2 tablespoons turmeric, and 2 teaspoons celery salt until well combined.

~Stir in 1/2 cup water until well combined. 

~Stir in 4 cups apple cider vinegar until well combined.

~Bring mixture to a boil, stirring constantly.

~Once it's boiling, turn heat down to low and stir until mixture thickens up some.

~Stir in rinsed veggies. and simmer for 15 minutes, stirring often.

Time to Can:

~Fill the canner about 1/2 - 2/3 full with water and bring to a boil.

~Sterilize 6 pint jars.

~Place lids into boiling or very hot water.

~Fill jars to within 1/2 inch headspace.

~Remove bubbles (use a knife and gently move it up and down the jar).

~Wipe off tops of jars (I dip a paper towel in vinegar)..

~Place lids on and screw rings to finger tight.

~Place into water bath canner, making sure the water is at 1-inch over the jars.

~Process for 10 minutes.

~Shut off water and take lid off of canner.

~Allow to sit for 5-10 minutes.

~Place hot cars onto a folded towel.

~Allow to sit for 24 hours before stirring (making sure all the lids have sealed, no bubble in the center of the lid).

Olive Dog

 I wasn't sure about this mixture, but it ended up being very tasty.  

OLIVE DOG

(serves 4)

Olive Sauce Ingredients:

*1/2 cup mayonnaise 

*1/8 cup sour cream

*5-8 green olives, chopped fine

*1 tablespoon finely chopped onion

*ground black pepper to taste

Ingredients:

*4 hot dogs (I like hot dogs in casings best)

*4 hot dog buns

*1 tomato, sliced

Olive Sauce Directions

~In a small bowl, mix 1/3 cup mayonnaise, 1/8 cup sour cream, 5-8 finely chopped green olives, 1 tablespoon finely chopped onion, and ground black pepper to taste.

~Cover and refrigerate for at least 1 hour.

Directions:

~Grill hot dog to desired doneness.

~Toast the inside of the hot dog bun (optional).

~Place hot dog in bun and top with olive sauce.

~Place sliced tomatoes on top.

Olive Sauce

 I love this on my burgers.  It's also good for dipping crackers and veggies in.  I don't add salt to this because of the olives, but add it if you think it needs it.

Olive Sauce

(makes about 1 1/2 cups)

Ingredients:

*1 cup mayonnaise

*1/4 cup sour cream

*1 tablespoon finely chopped onion

*10-15 green olives, finely chopped (more if you want)

*1/8 teaspoon pepper 

Directions:

~In a small bowl, mix 1 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely chopped onion, 10-15 finely chopped green olives, and 1/8 teaspoon ground black pepper.

~Cover and refrigerate for at least 1 hour (2 or 3 is even better).

Maple Cookies with Maple Frosting

 I love maple flavored desserts.   These are so soft.

MAPLE COOKIES WITH MAPLE FROSTING

(makes 2 1/2 dozen)

Cookie Ingredients:

*1 cup butter, softened

*1 cup brown sugar, packed

*1/2 cup maple syrup 

*1 large egg, room temperature 

*1 teaspoon vanilla extract

*2 1/2 cups all-purpose flour

*1/2 teaspoon baking soda

*1/2 teaspoon salt

Frosting Ingrediens:

*1/4 cup butter

*1/2 cup maple syrup

*1 1/2 cups powdered sugar

*1/2 teaspoon maple extract 

Cookie Directions:

~Preheat oven to 375 degrees.

~Line a cookie sheet with parchment paper or spray with cooking spray.

~In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar together until light and fluffy.

~Mix in 1 egg, 1/2 cup maple syrup, and 1 teaspoon vanilla extract until well incorporated.

~In another bowl, sift together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

~Slowly add the dry ingredients to the wet ingredients until just mixed (do not over mix).

~Using a cookie scoop, drop dough onto prepared cookie sheet. about 2-inches apart.

~Bake for about 9-11 minutes or until the outer edges of the cookie start to brown and the center is set.

~Remove from oven and allow to sit on cookie sheet for 2 minutes before transferring onto a cooling rack to cool.

~Cool completely before frosting.

Frosting Directions:

~In a small saucepan over medium heat, melt 1/4 cup butter.

~Stir in 1/2 cup maple syrup until well incorporated.

~Bring mixture to a low boil.

~Remove from heat and stir in 1 1/2 cups powdered sugar and 1/2 teaspoon maple extract until mixture is smooth.

~Spread on cooled cookies and allow the frosting to set up before serving.

Mango Cucumber Salad

 A yummy, beautiful,  refreshing salad.   Great for any picnic. 

I didn't have any red onion in the house so I used a sweet onion when this picture was taken.

MANGO CUCUMBER SALAD

Salad Ingredients:

*1 ripe mano

*1 medium tomato

*1 small carrot

*1 medium cucumber

*1 small red onion

*1 medium Granny Smith apple

*1/2 cup fresh cilantro

Dressing Ingredients:

*1 tablespoon yellow mustard

*2 tablespoons honey

*1 medium lemon

*1 tablespoon extra virgin olive oil

*1/8 teaspoon dried oregano 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Directions:

~Peel and slice thin 1 mango and place into a large mixing bowl.

~Peel and slice thin 1 red onion and place into mixing bowl.

~Peel and shred 1 medium carrot and place into mixing bowl.

~Core 1 medium Granny Smith apple and then thinly slice and add to mixing bowl.

~Cut 1 medium cucumber in half and then thinly slice and add to mixing bowl.

~Add 1/2 cup fresh cilantro and stir mixture.

Dressing Ingredients:

~In a small bowl, whisk 1 tablespoon yellow mustard, 2 tablespoons honey, the juice squeezed from 1 medium lemon, 1 tablespoon olive oil, 1/8 teaspoon dried oregano, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper until well incorporated.

~Pour over salad and mix until everything is well coated.

~Cover and refrigerate for at least 20 minutes.

Baconaise sauce

 Bacon makes everything better.   I think this sauce is even better after it sits for a few hours.

BACONAISE SAUCE

(makes about 1/2 cup)

Ingredients:

*4 slices thick cut bacon

1/4 cup mayonnaise 

*1 teaspoon ketchup

*2 teaspoons hot honey (or regular)

*1 teaspoon yellow mustard

*1 teaspoons dried chives

*1/4 teaspoon ground black pepper

*1 tablespoon bacon drippings

Directions:

~Cook 4 slices bacon until crispy.

~Remove from heat and chop into very small pieces and set aside to cool.

~In a medium-sized bowl, mix 1/4 cup mayonnaise, 1 teaspoon ketchup, 2 teaspoons hot honey, a teaspoons yellow mustard, 1 teaspoon dried chives, 1/4 teaspoon ground black pepper, and 1 tablespoon bacon drippings until well combined.

~Mix in crumbled bacon.

~Cover and refrigerate for at least 1 hour.

Garlic BBQ Saltine's

 It takes a plain crackers and makes it really tasty.  Super easy to double this recipe.

GARLIC BBQ SALTINE'S

Ingredients:

*2 sleeves of saltine crackers

*1/2 cup vegetable oil

*1 tablespoon dry BBQ run (your favorite)

*1 tablespoon garlic butter seasoning (I use guy firer's)

*1 teaspoon salt (optional)

Directions:

~Preheat oven to 250 degrees.

~In a large bowl,  add 2 sleeves of saltine crackers, 1/2 cup vegetable oil, 1 tablespoon dry bbq rub, 1 tablespoon garlic butter seasoning, and 1 teaspoon salt.

~Mix until crackers are well coated.

~Place on a large cookie sheet and spread out evenly (some will overlap).

~Bake for 15 minutes.

~Remove from oven and allow to cool.

~Place in a sealed container or zip-loc bag.

Grillo's Pickle Dip

 You can use kosher dills with this, but it will give it a different taste.  Grillo's Dill Pickles aren't as dill as the kosher dills.  You could also add fresh chopped dill to the recipe to make it more dill This is great dip with crackers, Fritos, carrots, celery, pita bread, and broken up pieces of  Italian for French bread.

Grillo's Pickle Dip

Ingredients:

*1 (32 ounce) Grillo's Dill Pickle Spears, drained and chopped smallreserve the juice)

*1 small jalapeño, seeds removed for less heat and chopped (optional)

*1/2 cup green onion tops, chopped

*1 1/2 cup plain Greek yogurt

*1 (8 ounce) container softened cream cheese

*1/2 cup sour cream

*1 cup sharp shredded cheese

*1 (1 ounce) package ranch seasoning mix

*4-8 shakes hot sauce (optional)

*1/3 cup cooked and crumbled bacon 

*2 tablespoons reserved pickle juice

*1/4 cup chopped fresh dill (optional)

Directions:

~In a large bowl,  mix 1 (32 ounce) container of drained chopped pickles, 1 small chopped jalapeño pepper (optional),  1/2 cup chopped green onion tops, 1 1/2 cup plain greek yogurt, 1 (8 ounce) container softened cream cheese, 1 cup sharp shredded cheese, 1 (1 ounce0 package ranch seasoning mix, 4-8 shakes hot sauce, 1/3 cup cooked and crumbled bacon, 2 tablespoons reserved pickle juice, and 1/4 cup fresh chopped dill weed (optional) until well combined.

~Place it back into the pickle container and enjoy (I do like mine to sit in the refrigerator for an hour before using).

Air Fryer Steak Fries

 Steak with ribs or a grilled steak.

AIR FRYER STEAK FRIES

(serves 4)

Ingredients:

*4 medium russet potatoes, washed

*cooking spray

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon garlic powder

*2 teaspoons corn starch

Directions:

~Wash 4 medium potatoes, cut them into half lengthwise, then each half into quarters.

~Soak in cold water for at least 10 minutes.

~Preheat air fryer to 400 degrees.

~Remove potatoes from wanter and pat dry.

~Place cut dry potatoes into a large bowl.

~Sprinkle, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 2 teaspoons corn starch over potatoes.

~Stir or toss until all potatoes are coated.

~Lay potatoes into a single layer and spray with cooking spray.

~Place in a single layer (as close to it as you can) into air fryer basket, sprayed side down.

~Spray the other side of potatoes with cook spray.

~Bake for 10 minutes.

~Flip fries and bake for another 5-10 minutes or until potatoes are done and crispy.

Butterfinger Pretzels

 This is kind of like puppy chow, but better.

BUTTERFINGER PRETZELS

Ingredients:

*1 (12 ounce) bag semi-sweet chocolate chips

*3/4 cup creamy peanut butter 

*1 (15 ounce) bag of mini pretzels

*20-30 snack size (not the mini) butterfinger candy bars

*1 cup powdered sugar

Directions:

~Melt 1 (12 ounce) bag semi-sweet chocolate chips and 3/4 cup creamy peanut butter until smooth.

~Add in 1 (15 ounce) package mini pretzels and stir until well coated.

~Add 1 ( ounce) bag butterfinger candy bars into a blender and blend until almost a powder.

~Mix butterfingers with 1 cup powdered sugar.

~Pour over pretzel mixture and stir until pretzels are well coated.

Chicken Bacon Ranch Dip

 I love to cook this in the smoker for a deeper richer flavor.  

CHICKEN BACON RANCH DIP

Ingredients:

*4 cups shredded boneless, skinless, chicken breasts

*8 slices bacon, cooked and chopped into small pieces 

*1 (8 ounce) package cream cheese, room temperature 

*1 (16 ounce) container sour cream

*1 (1 ounce) packet ranch seasoning mix

*3-4 green onions, chopped small 

*1/8 cup chopped fresh dill weed 

*2 teaspoons garlic powder

*1 tablespoon Worcestershire sauce

*1/2 cup sharp cheddar cheese, shredded

*1 1/2 cups sharp cheddar cheese, shredded

*crackers or tortilla chips for dipping

Directions:

~Preheat oven to 350 (or smoker).

~Spray a 8x8 inch pan with cooking spray.

~In a large bowl, mix 1 (8 ounce) package softened cream cheese, and 1 (16 ounce) container sour cream together until well combined.

~Mix in 1 (1 ounce) package ranch dressing mix, 3-4 chopped green onions, 1/8 cup fresh copped dill weed, 2 teaspoons garlic powder and 1 tablespoons Worcestershire sauce until well mixed.

~Mix in 1/2 cup sharp shredded cheese, 4 cups shredded chicken breasts, and 8 slices cooked and crumbled bacon.

~Pour mixture into prepared pan.

~Sprinkle remaining 1 1/2 cups shredded sharp cheese evenly over dip.

~Bake in preheated oven for 30 minutes or smoker for 40 minutes.

Bacon Bleu Cheese Chicken Sandwich

 Now if you want this sandwich to be spicy add, some hot sauce to your bleu cheese dressing.

BACON BLEU CHEESE CHICKEN SANDWICH

(makes 2 sandwiches)

Ingredients:

*1 chicken boneless, skinless chicken breast (about 1 pound)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon butter garlic seasoning (or garlic powder)

*4 slices bacon

*2 slices pepper jack cheese (or provolone)

*2 pretzel buns (or hamburger buns)

*1/4 cup bleu cheese dressing 

*lettuce (optional)

*tomato, slice thin (optional)

*hamburger dill pickles (optional)

*onion, slice thin (optional)

Directions:

~Fry 4 slices bacon in a skillet over medium heat until it is at desired crispiness. 

~Remove from skillet and set on a paper towel lined plate and set aside.

~Remove all but about 1 tablespoon of bacon grease.

~Slice chicken breast in half lengthwise, and pound to even thickness (about 1/2 inch thick).

~Season both sides of chicken evenly with 1 teaspoons salt, 1 teaspoon ground black pepper and 1 teaspoon butter garlic seasoning.

~Place seasoned chicken in skillet and cook over medium heat until chicken is fully cooked (165 degrees in thickest part).

~Remove chicken from skillet and set aside.

~Lightly toast insides of 2 pretzel subs.

~Spread bleu cheese dressing on the insides of toasted buns (top & bottom bun).

~Place a slice of pepper jack cheese on bottom bun.

~Place chicken over cheese.

~Add 2 slices of bacon on each sandwich.

~Add lettuce, tomato, pickles, and sliced onion.

~Place top bun on, press down slightly and enjoy.

Chicken Corn Chowder Soup

 A nice hearty soup.

CHICKEN CORN CHOWDER SOUP

(serves 6-8)

Ingredients:

*6 strips bacon, cut into pieces

*2 tablespoons butter

*1 medium-large yellow onion, chopped

*1 red bell pepper, chopped

*1 teaspoon chopped jalapeño, seeds removed unless you like the heat

*2 tablespoons minced garlic

*1/4 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon smoked paprika 

*1/2 teaspoon dry ground mustard

*1 (32 ounce) container chicken stock (4 cups)

*1 cup water

*1 cup whole milk 

*1 cup heavy cream

*1 pound Yukon gold potatoes, cut into 1-inch cubes

*1 pound boneless, skinless chicken breasts (or thighs)

*1 (16 ounce) bag frozen sweet corn

Directions:

~Cook bacon into a stock pot (I use my dutch oven) over medium heat, stirring often to make sure all sides are cooked.

~Once bacon is crispy, remove and place on a paper towel lined plated and set aside.

~Drain most of the bacon grease from the pan (leave about 2 tablespoons).

~Add 2 tablespoons butter to pan. and allow to melt.

~Add 1 medium-large chopped yellow onion, 1 chopped red pepper, and 1 teaspoon chopped jalapeño pepper with seeds removed.

~Cook, stirring often until veggies are soft, about 5-6 minutes.

~Add 2 tablespoons minced garlic and cook for another 30-40 seconds, stirring constantly.

~Sprinkle 1/4 cup all-purpose flour over veggies and cook for another 1, stirring constantly.

~Stir in 1 teaspoon salt, 1 teaspoons ground black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper.

~Slowly whisk in 4 cups chicken stock.

~Stir in 1 cup water,, 1 cup milk, 1 cup heavy cream, 1 pound chopped Yukon gold potatoes, 1 pound chicken breasts, and 1 (16 ounce) bag frozen sweet corn.

~Once potatoes are tender and chicken is done, remove the chicken.

~Turn the soup down to low.

~Shred the chicken and set aside.

~Using an immersion blender (or blender), puree about 1/2 of the soup..

~Return the chicken and bacon back to the pot.

Coal Miners Cake

I'm not a fan of cherries, but I do like this cake.  I love the frosting

COAL MINER'S CAKE

(serves 12)

Cake Ingredients;

*1 (15.25 ounce) box devils food cake mix

*1 (21 ounce) can cherry pie filling

*2 large eggs

*1 teaspoon vanilla

Frosting Ingredients:

*1 cup granulated sugar

*1/2 cup butter (1 stick)

*1/4 cup evaporated milk or whole milk

*3/4 cup chocolate chips

*1/2 cup pecans, chopped

Cake Directions:

~Preheat oven to 350 degrees.

~Lightly grease and flour a 9x13 inch baking dish (I use a cooking spray).

~In a large mixing bowl, mix 1 (15.25 ounce) box devils food cake, 1 (21 ounce) can cherry pie filling, 2 large eggs, and 1 teaspoon vanilla extract until well combined.

~Pour into prepared pan.

~Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

~Remove and frost while hot.

Frosting Directions:

~In a medium saucepan, over medium heat, stir 1 cup granulated sugar, 1/2 cup butter, and 1/4 cup whole milk or evaporated milk.

~Bring mixture to a low boil.

~Remove from heat and stir in 3/4 cup chocolate chips and 1/2 cup pecans until chocolate has melted.

~Pour over hot cake and spread evenly.

~Allow to cool completely and frosting to set.

Strawberry Pudding

 Tastes the best with fresh strawberries.  I find that if they are fresh picked, I only need 2 cups.  If they aren't in season, I need 3 cups for better flavor.

STRAWBERRY PUDDING 

(serves 4)

Crust Ingredients:

*3/4 cup graham cracker crumbs

*1/4 cup granulated sugar

*3 tablespoons butter, melted

Pudding Ingredients:

*2-3 cups fresh strawberries

*1/2 cup granulated sugar

*1 teaspoon vanilla

*1 cup whole milk

*1 cup heavy cream (or whole milk)

*4 tablespoons corn starch

*4 tablespoons whole milk

Topping ingredients:

*whip cream (optional)

*graham cracker crumbs (optional)

*strawberry syrup (optional)

Crust Directions:

~In a medium bowl, add 3/4 cup graham cracker crumbs, 1/4 cup granulated sugar, and 3 tablespoons melted butter.

~Stir until well incorporated.

~Press in to bottom of 4 pudding cups or small bowls.

~Refrigerate while making pudding.

Pudding Directions:

~Add 2 cups strawberries into a blender (or use an immersion blender) and puree the strawberries.

~Place a strainer over a medium sized bowl and strain pureed strawberries.

~Discard pulp.

~Stir in 1/2 cup granulated sugar and 1 teaspoon vanilla extract.

~Stir in 1 cup whole milk and 1 cup heavy cream.

~In a small bowl, stir 4 tablespoons corn starch and 4 tablespoons milk together until smooth.

~Whisk corn starch mixture into strawberry mixture until well incorporated.

~Pour mixture into a medium pot or skillet and cook over low heat, stirring continuously.

~Heat until mixture becomes thick (this takes about 10-15 minutes).

~Remove from heat and pour over graham cracker crust.

~Allow to cool completely (I put a piece of plastic wrap directly over pudding to prevent a skin forming).

Topping Directions:

~Spread a whip cream or cool whip over top of pudding.

~Sprinkle a small amount of graham cracker crumbs over top.

~Drizzle strawberry syrup over top.

~Refrigerate until cold.  

Pineapple No-Bake Pie

 Super quick to make.   You do want it to be refrigerated for a least 2 hours to get good and cold.  You can make or buy the crust and cool whip.

PINEAPPLE NO-BAKE PIE

(serves 8)

Ingredients:

*1 (10 inche) graham cracker crust

*1 (8 ounce) can crushed pineapple

*1 (3.4 ounce) box instant vanilla pudding

*2 tablespoons granulated sugar

*1 cup sour cream

*1/2 cup coconut (optional)

*1 (8 ounce) container cool whip (optional)

Directions:

~In a medium bowl, mix 1 (8 ounce) can crushed pineapple with the juice and 1 (3.4 ounce) box instant vanilla pudding together until well combined.

~Stir in 2 tablespoons granulated sugar.

~Fold in 1 cup sour cream until well mixed.

~Stir in 1/2 cup coconut (optional).

~Pour into graham cracker crust 

~Cover and refrigerate for at least 2 hours.

~Remove from refrigerator and spread 1 (8 ounce) container cool whip over pie (optional).

~Cut and serve.

Baked Potato Dip

 Great for chips, veggies or even on top of baked/mashed/roasted potatoes.

BAKED POTATO DIP

(makes around 2 cups)

Ingredients:

*1 (16 ounce) container sour cream

*1/2  teaspoon garlic powder

*1/4 teaspoon ground black pepper

*1 (16 ounce) package bacon, cooked and crumbled

*1 1/2 cups sharp cheddar cheese, shredded

*3-4 green onion tops, chopped (or chives)

Directions:

~In a medium bowl, mix 1 (16 ounce) container sour cream, 1/2 teaspoon garlic powder and 1/4 teaspoon ground black pepper until well mixed.

~Stir in 1 (16 ounce) package of cooked and crumbled bacon, 1 1/2 cup shredded sharp cheddar cheese, and 3-4 chopped green onion tops.

~Cover and refrigerate for at least 2 hours. 

Salisbury Steak Burgers.

 These are good even without the bun.   Goes great with mashed potatoes or French fries.   

SALISBURY STEAK BURGERS

(makes 4   1/4 pound burgers)

Burger Ingredients:

*1 pound ground beef

*1/2  medium yellow onion, grated

*1/2 cup panko bread crumbs

*1 large egg

*1 tablespoon dijon mustard 

*2 tablespoons ketchup

*1/2 teaspoon Worcestershire sauce 

*2 garlic cloves, minced

*1 beef bouillon cube

*4 pretzel hamburger buns (or your favorite hamburger bun)

*4 slices of provolone cheese or Swiss (or your favorite)

Gravy Ingredients:

*1/2 medium yellow onion, chopped

*2 garlic cloves, minced

*1 (8 ounce) package mushrooms, sliced

*2 tablespoons butter

*3 tablespoons all-purpose flour

*2 cups beef stock

*2 teaspoons Worcestershire sauce 

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Burger Directions:

~In a large bowl, mix 1/2 grated onion and 1/2 cup panko bread crumbs.

~Add 1 pound ground beef, 1 large egg, 1 tablespoon dijon mustard, 2 tablespoons ketchup, 1/2 teaspoon Worcestershire sauce, 2 minced garlic cloves, and 1 beef bouillon cube (broke up).

~Mix until well incorporated.

~Divide into 4 sections, and form into patties.

~Heat up a heavy bottom skillet over medium heat.

~Sear patties on both sides (about 2-3 minutes preside).

~Remove from pan and set aside.

Gravy Directions:

~Add 1/2 chopped yellow onions to the same skillet and sauté for about 3-4 minutes, stirring often.

~Add 2 minced garlic cloves and cook for another 30 seconds, stirring constantly.

~Add (8 ounce) packages sliced mushrooms, cook until soft and tender, slightly browned.

~Stir in 2 tablespoons butter and allow to melt.

~Stir in 3 tablespoons all-purpose flour and cook for 1 minute, stirring continuously.

~Slowly pour in 2 cups beef stock, whisking as you do.

~Stir in 1/4 teaspoon salt and 1/2 teaspoon ground black pepper.

~Bring up to a simmer.

~Add in hamburger patties.

~Allow to simmer in gravy until gravy thickens and patties are cooked through.

~Grill the inside of you bun.

~Place a slice of cheese on each bottom bun.

~Place patties over cheese and add the top bun.

~Serve with some of the gravy on the side to dip the burger in and fries in.

Mock Little Debbie's Brownies

 You can make these cosmic (colorful hard candies) or nutty.  Sadly they no longer make the nutty ones.

MOCK LITTLE DEBBIE'S BROWNIES

(makes 16)

Brownie Ingredients:

*3/4 cup (12 tablespoons) butter

*3/4 cup unsweetened cocoa 

*1 cup granulated sugar

*1/2 cup brown sugar

*1 teaspoon vanilla extract

*2 large eggs + 1 large egg yolk

*1 1/4 cup all-purpose flour

*1 teaspoon cornstarch

*1/2 teaspoon salt

Frosting Ingrediens:

*1 cup semi-sweet chocolate chips

*1/2 cup milk chocolate chips

*1/3 cup heavy cream

*1 teaspoon vanilla extract

*1/8 teaspoon salt

*2 tablespoons candy coated pieces or finely chopped walnuts

Brownie Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray and lightly flour.

~Place 3/4 cup butter in a large microwave safe bowl and melt.

~Stir in 3/4 cup unsweetened cocoa.

~Add 1 cup granulated sugar and 1/2 cup packed light brown sugar and stir until well incorporated.

~Stir in 2 large eggs,  one at a time and stir.

~Stir in 1 large egg yolk and 1 teaspoon vanilla extract.

~Add 1 1/14 cup all-purpose flour, 1 teaspoon cornstarch and 1/2 teaspoon salt, stir until well combined.

~Pour into prepared pan and spread out evenly to edges.

~Place into preheated oven and bake for 16-19 minutes.

~Remove from oven and cool completely.

Frosting Directions:

~In a small saucepan, add 1 cup semi-sweet chocolate chips,  1/2 cup milk chocolate chips, 1/8 teapspoon salt, and 1/3 cup heavy cream.

~Cook over medium-low heat, stirring often (so mixture doesn't burn), until chocolate chips are melted.

~Remove from heat and stir in 1 teaspoon vanilla extract.

~Allow to cool for 1 minute and then pour over brownies.

~Spread evenly over brownies.

~Sprinkle 2 tablespoons of candy coated pieces or finely chopped walnuts.

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.