Cheesy Taco Beef and Casserole

 This mixture goes inside of a taco shell, but also tastes good as is.  Add or take away whatever veggies you want to.

CHEESY TACO BEEF AND RICE CASSEROLE

(serves 6)

Ingredients:

*1 pound ground beef (I sue 80/20)

*1 medium yellow onion, chopped

*1 red bell pepper, chopped

*1 free bell pepper, chopped

*3 garlic cloves, minced

*1 ( ounce) can diced tomatoes

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 teaspoons onion powder

*3/4 teaspoon ground cumin

*1 teaspoon paprika

*1 cup long grain white rice, rinsed

*1 cup frozen corn

*1 cup black beans, rinsed and drained (optional)

*2 1/2 cups beef stock or broth

*2 1/2 cups cheddar cheese, shredded

Toppings:

*fresh cilantro (optional)

*flour or corn taco shells

*sour cream (optional)

*salsa (optional)

*chopped jalapeno peppers (optional)

*chopped green onions

*sliced avocado 

Directions:

~Preheat oven to 350 degrees.

~Heat up  a large oven proof skillet over medium heat until hot.

~Add in 1 pound ground beef, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 medium chopped yellow onion, breaking up ground beef as it cooks.

~Once ground beef is almost completely browned, add 3 minced garlic and cook for 2 more minutes, stirring often.

~Drain grease if necessary.

~Push ground beef mixture to one side and add the 1 cup rinsed long grain rice on the other side.

~Cook for about 2-3 minutes, stirring the rice around as it cooks.

~Stir in 1 teaspoon salt, 1 teaspoon ground black pepper, 3/4 teaspoon ground cumin, and 1 teaspoon paprika.

~Stir the rice and ground beef mixture together until well mixed.

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

~Stir in 2 1/2 cups beef stock.

~Cover and cook for about 15-18 minutes.

~Add rice and place in preheated oven for about 10 minutes or until the cheese is completely melted.

~Scoop desired amount of filling into each taco shell.  Top with desired toppings.

Crowd Size Cinnamon Rolls

 This recipe makes 4 dozen good sized rolls.   They are so soft and tasty.   I know mashed potatoes in cinnamon rolls sounds strange, but trust me, it's so good.  I don't even like mashed potatoes, but they make these so soft and seem to keep them soft longer.  You can use instant mashed potatoes in this, but real are much better.

CROWD SIZE CINNAMON ROLLS 

(3 1/2 - 4 dozen)

Cinnamon Roll Ingredients:

*2 cups warm water 

*2 tablespoons active dry yeast

*2 tablespoon granulated sugar

*10 cups all-purpose flour

*2 cups mashed potatoes, cooled down

*1 cup granulated sugar

*1 tablespoon salt

*1cup butter, melted

*5 large eggs, beaten

Filling Ingredients:

*1 cup softened butter, divided into quarters

*1 1/3 cups light brown sugar

*4 tablespoons ground cinnamon 

Topping Ingredients (optional)

*2 (8 ounce) packages cream cheese, softened

*1 cup butter, softened

*4 cups powdered sugar

*2 teaspoon vanilla extract

*4-6 teaspoons heavy cream or milk

Cinnamon Roll Directions:

~In a large mixing bowl, lightly whisk 2 cups warm water, 2 tablespoons active dry yeast, and 2 tablespoon granulated sugar.

~Allow to sit for 10 minutes to proof.

~Stir in  4 cups all purpose flour, 

~In another bowl, mix 2 cups cooled mashed potatoes (they can be slightly warm), 1 cup granulated sugar,  1 tablespoon salt, 1 cup melted butter (warm, not hot), and 5 large beaten eggs together until well incorporated.

~Mix egg mixture into flour yeast mixture until well incorporated.

~Add in remaining 6 cups all-purpose flour.

~Knead with dough hook for about 6-8 minutes or until dough is smooth and elastic or knead by hand for about 10-12 minutes.

~Grease a large container and place dough into it.

~Cover with a clean damp towel until dough has risen double in size (about 1 - 1 1/2 hours).

~Grease 4  9x13 inch pans.

~Divide dough into 4 equal pieces.

~Roll out dough into about 12 x 18 inch rectangle on a lightly floured surface.

Filling directions:

~Spread 1/4 cup soften butter all over the top of the dough.

~Sprinkle 1/3 cup light brown sugar evenly over top of butter.

~Sprinkle 1 tablespoon ground cinnamon over top of brown sugar.

~Lightly pat down topping into dough.

~Tightly roll up dough lengthwise and seal with done.

~Cut dough into 12 equal pieces and place into prepared pan.

~Cover with a clean damp towel and allow to rise for 30-10 minutes or until doubled in size.

~Preheat oven to 350 degrees.

~Place in cinnamon rolls in preheated oven and bake for 20-30 minutes or until top is a golden brown and internal temp in 190-100 degrees.

Topping directions:

~In a large bowl, mix 2 (8 ounce) containers softened cream cheese and 1 cup softened butter together until well incorporated.

~Stir in 4 cups powder sugar and 2 teaspoons vanilla extract until well mixed.

~Stir in 4-6 tablespoons heavy cream or milk until desired consistency.

~Spread on hot rolls.

Pineapple Chicken and Rice

 This is a super quick recipe to make.   About 30-15 minutes from start to finish.

PINEAPPLE CHICKEN AND RICE

(serves 4)

Ingredients:

*1 cup rice

*2 cups water

*3 cups boneless, skinless chicken breasts cup into chunks

*2 tablespoons cornstarch

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*3 tablespoon vegetable oil

*1 (15 ounce) can pineapple chunks in juice (or about 1 cup fresh pineapple)

*1 1/2 cups pineapple juice (or the juice from the can)

*2 tablespoons light brown sugar

*2 tablespoons soy sauce 

*1 tablespoon tomato paste

*1 tablespoon sesame seeds

*1 red bell pepper, chopped into chunks

*1 medium yellow onion, peeled and chopped into wedges

*2 garlic cloves, minced

*1 teaspoon minced giner

Directions:

~In a large bowl, add 2 chopped up chicken breasts, 2 tablespoons corn starch, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder.  

~Mix until chicken is well coated.

~In a medium saucepan put 2 cups water and 1 cup rice and cover.

~Bring to a boil over medium high heat.

~Once boiling reduce heat to simmer and cook for 20 minutes or until rice is tender (longer if using brown rice).

~Once you reduce heat to simmer, heat up a large skillet over medium heat.

~Add 3 tablespoons vegetable oil.

~Once oil is hot add chicken and cook until chicken is a golden brown, stirring often (about 5 minutes).

~In a small bowl, whisk 1 1/2 cups pineapple juice, 2 tablespoon light brown sugar, 2 tablespoons soy sauce, 1 tablespoon tomato paste, 2 minced garlic cloves, 1 teaspoon minced ginger and 1 tablespoon sesame seeds until well mixed.

~Add 1 sliced onion, and 1 chopped red bell pepper into pan with chicken.

~Sauté for about 3 minutes.

~Add in 1 cup pineapple chunks and cook for 2 minutes.

~Stir in sauce and mix in well.

~Continue cooking for 5-8 minutes or until sauce has reduced down and has thickened up (it will become caramelized).  

~Dish up rice and serve chicken mixture over top.

Brunswick Stew

A great southern soup.   I do not make it spicy, because my husband doesn't care for spicy things.  Add as much hot sauce as you want or add a little cayenne pepper.  Also some people add okra to their soup.

BRUNSWICK STEW

(seves 6-8)

Ingredients:

*1/2 pound bacon, cut up 

*1 1/2 cup cooked chicken, shredded (I use leftover rotisserie chicken)

*4-6 boneless pork chops (or use a pork roast about 2 pounds)

*2 medium yells onions, chopped

*3-4 garlic cloves, minced 

*1 (28 ounce) can stewed tomatoes

*1/4 teaspoon garlic powder

*1 teaspoon salt

*1 teaspoon ground black pepper

*4 1/2 cups chicken stock 

*2 cups peeled, cubed russet or Idaho potatoes 

*2 cups frozen corn, thawed

*1 cup frozen lima beans thawed

*1/4 cup BBQ sauce

*1 teaspoon Worcestershire sauce 

*hot sauce to taste (optional)

Directions:

~In a large dutch oven, cook 1/2 pound cut up bacon over medium heat until crisp.

~Remove bacon from pan.

~Add in pork chops, and cook for 1-2 minutes per side until a light golden brown.

~Remove from pan and set aside.

~Chop pork into bite size pieces, once cool enough 

~Add in 2 medium chopped onions and cook until tender, stirring often.

~Add in 3-4 minced garlic cloves, and cook for 1 more minute, stirring continuously.

~Add in 1 (28 ounce) can stewed tomatoes,  1/4 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon ground black pepper, stirring the bottom of the pan to deglaze it.

~Add  in 4 1/2 cups chicken stock, 2 cups peeled cubbed potatoes, and bring to a boil.

~Add in 1 1/2 cups shredded cooked chicken, cooked bacon, and 2 cups pork chops.

~Stir in 1 teaspoon Worcestershire sauce, and hot sauce to taste.

~Reduce heat to simmer and cook until potatoes are tender.

~Add in 2 cups thawed corn and 1 cup thawed lima beans.

~Cook for another 10 minutes before serving.

Spice Cake Truffles

 Easy peasy to make.   I normally make a spice cake with cream cheese frosting and use the leftover to make these.

SPICE CAKE TRUFFLES

(makes 48-50)

Ingredients:

*1 (15.2 ounce) box spice cake mix (or make your own spice cake)

*1 (3.4 ounce) package instant cheesecake pudding

*1/2 cup whole milk 

*If you make your own spice cake and cream cheese frosting then you can omit the pudding and milk

*1 (24 ounce) package white almond bark, chopped in small pieces.

Directions:

~If using a homemade cake that is frosted, place cake into a large mixing bowl and a mix until it all becomes well incorporated.  Now skip down until 'Shape dough into  balls' section. 

~Bake cake as directed on the box .

~Allow the cake to cool completely.

~Break up cake into pieces and place in a large mixing bowl.

~Add in /12 cup whole milk and 1 (3.4 ounce) box instant cheesecake pudding.

~Mix until fully incorporated.

~Shape dough into 1-inch balls (I use a small cookie scoop).

~Place onto a parchment lined cookie sheet.

~Place in freezer for at least 30 minutes.

~Melt 24 ounce of chopped white almond bark over a double boiler (do not let water boil).

~Dip cake balls into melted almond bark until entire ball is coated.

~Refrigerate until almond bark is set.

~Store in an air tight container in the refrigerator.

Spice Cake

 Good year round, but I think of this as a perfect fall recipe.   I sometimes 1 teaspoon maple flavoring in place of the 1 tablespoon vanilla extract.

SPICE CAKE

(serves 12)

Cake Ingredients:

*2 1/2 cup all-purpose flour

*1 1/2 cups packed dark brown sugar

*1/2 cup granulated sugar

*1 1/2 teaspoon baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2 1/2 teaspoon ground cinnamon

*1 teaspoon ground ginger

*3/4 teaspoon ground allspice

*1/2 teaspoon ground cloves

*1/4 teaspoon ground nutmeg

*1 cup vegetable oil

*4 large room temperature eggs

*1 tablespoon vanilla extract (or 1 teaspoon maple flavoring)

*1/4 cup buttermilk

Frosting Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup butter, softened

*2 teaspoons vanilla extract

*2 cup powered sugar 

Cake Directions:

~Preheat oven to 350 degrees.

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

~In a large mixing bowl, stir 2 1/2 cups all-purpose flour, 1 1/2 cups dark brown sugar,  1/2 granulated sugar, 1 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 1/2 teaspoon ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground allspice, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

~Stir in 1 cup vegetable oil.

~Stir in 4 eggs, one at a time.

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

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick insert4ed in center comes out clean.

~Cook cake completely before frosting.

Frosting Directions:

~In a medium sized mixing bow, beat 1 (8 once) package softened cream cheese and 1/2 cup softened cream cheese together until light and fluffy.

~Add in 2 teaspoons vanilla and 2 cups powdered sugar until smooth and creamy.

Spaghetti Dog

Most kids love this one.

SPAHETTI SAUCE

Ingredients:

*1 hot dog

*thin spaghetti noodles

*1/8 cup marinara sauce

*1/8-1/4 cup mozzarella cheese

*garlic butter, melted (optional)

*1/8 cup ricotta cheese

*1/8 cup parmesan cheese

*1 hot dog bun

Directions:

~Preheat oven to 350 degrees.

~Take raw spaghetti noodles and poke them into the raw hot dog.

~In a large skillet, bring water to a boil (enough to cover a hot dog.

~Place hot dog and spaghetti into boiling water and cook until noodles are done.

~Remove from boiling water and place on a cookie sheet, with spaghetti noodles laid straight.

~Evenly spread marinara sauce over cooked noodles.

~Sprinkle mozzarella cheese over top of the sauce. 

~Roll hot dog inside of noodles.

~Open hot dog bun and spread melted garlic butter over inside and outside of bun.

~Spread ricotta cheese over inside of bun.

~Place spaghetti dog over ricotta cheese.

~Sprinkle Parmesan cheese over top of spaghetti dog.

~Bake in preheated oven for about 5 minutes (just long enough to melt cheeses).

Dark Brown Sugar

 Super easy to make.  If you want it to be light brown sugar just decrease that molasses by half.  This recipe is easy to double or reduce.

Ingredients:

*4 cups granulated sugar

*1/2 cup black strap molasses 

Directions:

~Place 4 cups granulated sugar and 1/2 cup black strap molasses into a mixing bowl.

~Mix with paddle attachment for about 5 minutes, scraping the bowl half way through.

~Store in an airtight container.

Mushroom Gravy

 This is good over pork chops, chicken, and potatoes.

Mushroom Gravy

Ingredients:

*3 tablespoons butter

*1 small yellow onion, finely chopped

*1 (8 ounce) package mushrooms, sliced

*1/3 cup all-purpose flour

*1/2 teaspoon salt

*1 teaspoon ground black pepper 

*2 cups chicken stock 

*1/3 cup heavy cream

*2 dashes Worcestershire sauce

*1 tablespoon soy sauce

Directions:

~Melt 3 tablespoons butter over medium heat in a large skillet.

~Add 1 small finely chopped onion and 1 (8 ounce) package sliced mushrooms.

~Sauté for about 7-9 minutes, or until veggies are done,  stirring often.

~Stir in 1/3 cup flour, 1/2 teaspoon salt and 1 teaspoon ground black pepper until the flour is dissolved (about 1-2 minutes).

~Whisk in 2 cups chicken stock 1/4 cup at a time, whisking well after each addition.

~Whisk in 1/3 cup heavy cream, 2 dashes Worcestershire sauce, and 1 tablespoon soy sauce until fully incorporated.

~Simmer for 5 more minutes.

Mint Chocolate Rice Krispy Treats

This might be my favorite flavor of rice krispy treats.  You can make the basic rice Krispy treats with butter and marshmallows, if pefer.  Just add the peppermint extract to it, once the marshmallow are melted.

MINT CHOCOLATE RICE KRIPY TREATS

(serves 24)

Ingredients:

*1 cup light corn syrup

*1 cup granulated sugar

*1/2 cup creamy peanut butter 

*green food coloring

*1/2 teaspoon peppermint extract

*6 cups rice krispy cereal

*2 cups semi-sweet chocolate chips

Directions:

~Coat a 9x13 inch pan with cooking spray.

~Preheat oven to 200 degrees.

~In a large saucepan, combine 1 cup corn syrup and 1 cup granulated sugar.

~Cook over medium heat, stirring often, until the sugar has dissolved and just short of a boil.

~Remove from heat.

~Stir in 1/4 cup peanut butter, a couple drops of green food coloring and 1/2 teaspoon peppermint extract.  Stir until butter is melted.

~Stir in 6 cups Rice Krispies until well coated.

~Press into prepared pan.

~Sprinkle 2 cups semi sweet-chocolate chips and 1 cup milk chocolate chips evenly over rice krispy treats.

~Place into oven.

~Bake for 10 minutes or until chocolate chips are very soft.

~Remove from oven and spread softened chips evenly over rice krispy treats.

~Let stand for at 30 minutes or until the chocolate mixture is firm.

S'more Krispy Treats

Even though I don't use rice crispy cereal in this recipe, I call the rice Krispy treats.   These are  one of my granddaughters favorite.

S'MORE KRISPY TREATS 

(serves 16)

Ingredients:

*1 (12 ounce) box  golden graham cereal, about  7 cups  (can use rice Krispy)

*1 (10 once) bag of mini marshmallows

*1/4 cup butter

*1 (8.45 ounce) package snack size hershey's bar, broken into bite size pieces

*Pinch of sea salt

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray.

~In a large pot, melt 1/4 cup butter and 1 (10 ounce) bag of marshmallows.

~Once melted, remove from heat and stir in 1 (12 ounce) box of golden graham cereal, making sure it's completely coated. 

~Spread of mixture into prepared pan (I get my hands a little wet and pat it down, to prevent sticking).

~Place 1 (8.45 ounce) package of broken up snack size Hershey's bar evenly over mixture.

~Spread the remaining half of rice krispy mixture over chocolate.

~Place in preheated oven for 10 minutes.

~Remove and allow mixture to set before cutting (1-2 hours)

Apple Pie Cinnamon Rolls

The perfect fall treat.  

APPLE PIE CINNAMON ROLLS

(makes 18)

Roll Ingredients:

*1/2 cup very warm water (not hot)

*1 tablespoon granutlated sugar

*2 1/4 teaspoons active dry yeast

*1/4 cup butter, melted

*1 (3.4 ounce) package instant vanilla pudding

*1 cup very warm milk (not hot)

*1 large egg, romm temperature 

*1/2 teaspoon salt

*4 cups bread flour (or all-purpose flour)

Apple Filling Ingredients:

*1 tablespoon butter

*1/2 cup apple cider (or water)

*4 apples, peeled, cored and thinly sliced, (I like to use 2 different types of apples)

*1 tablespoon all-purpose flour

Filling Ingredients:

*1/3 cup granulated sugar

*1/3 cup brown sugar

*1 teaspoon ground cinnamon 

*1 teaspoon apple pie spice 

*4 tablespoons butter, softened

*zest from 1/2 small orange (optional)

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 cup butter, softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

*2 teaspoons heavy cream (or whole milk)

Roll Directions:

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

~Allow to proof or bubble, about 10 minutes.

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

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

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

~Place in a draft free area for 1 1/2 - 2 hours, or uni dough is doubled in size.

~Place dough onto a lightly floured surface, cover with a clean towel for 10 minutes.

Apple Filling Directions (do this while the dough is rising):

~In a medium saucepan, over medium-high heat, add 4 sliced and peeled apples, 1 tablespoon butter, and 1/2 cup apple cider, 

~Bring mixture to a boil, reduce heat to medium-low, cover and simmer to 10 minutes.

~Place a colander over a bowl.

~Drain apples for at least one hour (while the dough is rising).

Filling Ingredients:

~In a small bowl, whisk 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon and apple pie spice together until well combined.

Let's Put It Together:

~Place dough onto a lightly floured surface and roll out into a 17 x10 inch rectangle.

~Spread 4 tablespoons softened butter over dough.

~Sprinkle half of the cinnamon sugar mixture over top of the butter

~Mix 1 tablespoon flour into cooked, drained, and cooled apples.

~Spread cooked and cooled apples evenly over dough.

~Sprinkle remaining cinnamon sugar mixture over top of the apples.

~Sprinkle zest for 1/2 orange on top (optional)

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

~Grease 2  9x13 inch baking pans.

~Slice dough into 18  1-inch slices and place in prepared pan.

~Cover with a clean damp cloth and allow to rise until doubled in size, about 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes, or until done.

Frosting Directions:

~In a medium bowl, beat 4 ounces softened cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons heavy cream, until smooth.

~Spread over warm rolls.

Philly Steak & Cheese Casserole

 A quick and filling supper.   It's definitely a comfort food.

PHILLY STEAK & CHEESE CASSEROLE

(serves 6-8)

Ingredients:

*1 (8 ounce) package uncooked macaroni 

*2 cups beef stock

*2 cups water

*2 tablespoons butter

*1 tablespoon vegetable oil

*1 large green bell pepper, chopped

*1 small red bell pepper, chopped

*1 medium onion, chopped

*3 garlic cloves, minced

*1 1/2 pounds of thinly sliced steak, cut into bite-size pieces 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon Worcestershire sauce 

*1 (8 ounce) package cream cheese, cut into cubes

*4 ounces Swiss cheese

*8 ounces provolone cheese

Directions:

~Bring 2 cups beef stock and 2 cups water to a boil.

~Once boiling add 8 ounces macaroni anchovies cook until pasta is tender.

~Drain liquid into a heatproof container (you want about 1 cup)

~Set pasta aside.

~Preheat oven to 350 degrees.

~Cut 1 1/2 thinly sliced steak into bite size pieces.

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

~In a large skillet, heat 2 tablespoons butter and 1 tablespoon vegetable oil over medium-high heat.

~Add 1 chopped green bell pepper, 1 chopped red bell pepper, and 1 medium chopped onion.

~Cook until peppers and onions are softened.

~Add 3 minced garlic cloves and cook for one more minute, stirring continuously.

~Season steak with 1 teaspoon salt and 1 teaspoon pepper.

~Add steak and cook until browned.

~Add 1 (8 ounce) package of cut up room temperature cream cheese and stir until melted.

~Add in 1 cup of reserved beef stock/water, 1 teaspoon Worcestershire sauce, and cooked pasta.

~Stir in Swiss cheese until melted.

~Place mixture into prepared baking dish.

~Cover the top with 8 ounce provolone cheese.

~Cover with aluminum foil.

~Bake for 25-30 minutes, (remove foil for the last 10 minutes).

~Allow to cool for 5 minutes before serving.

Mac & Cheese Soup

 If you like Mac & Cheese, you will love this.

MAC & CHEESE SOUP

(8 servings)

Ingredients:

*8 slices bacon, chopped

*1 medium carrot, peeled and chopped small

*1/4 cup all-purpose flour

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 cups chicken stock 

*1 teaspoon paprika (sometimes I use smoked paprika)

*1/2 cup whole milk

*1/2 cup heavy cream (can use whole milk)

*2 cups cooked macaroni (that's about 1 cup dry)

*1 (8 ounce) package Velveeta cheese, cut into cubes

*1 cup sharp cheddar cheese, shredded 

*1 (12 ounce bag) mixed veggies (I use corn, peas, carrots and green bean mixture)

*croutons for topping (optional)

*hot sauce (optional)

Directions:

~In a medium pot, over medium heat, cook bacon until crispy.

~Remove bacon and set aside.

~Remove all but about 3 tablespoons of bacon grease (doesn't need to be exact).

~Whisk in 1/4 cup flour, whisking for 1-2 minutes.

~Stir in 4 cups chicken stock, 1/2 cup whole milk, and 1/2 cup heavy cream.

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

~Stir until mixture is slightly thickened.

~Stir in 8 ounces cubed Velvetta cheese and 1 cup shredded cheddar cheese, stirring until cheese is melted.

~Add in 2 cups cooked macaroni, cooked bacon, 1 (12 ounce) bag of mixed veggies.

~Allow to simmer for 2-3 minutes or until veggies are hot.

~Ladle soup into bowls, drizzle soup hot sauce on it (optional) and top with croutons (optional). 

Cherry Dump Cake

 Any dump cake is so quick and easy to make.   

CHERRY DUMP CAKE

(serves 12)

Ingredients:

*2 (21 ounce) cans cherry pie filling

*1 ( 15.25 ounce) box of cherry chip cake

*1/2 cup butter, melted

*1/2 cup pecans, chopped

Directions:

~Preheat oven to 350 degrees.

~Spread 2 (21 ounce) cans of cherry pie filling into the bottom of  9x13 inch baking dish.

~Sprinkle 1 (15.25 ounce) box of cherry chip cake mix evenly over top of the cherry pie filling.

~Drizzle 1/2 cup melted butter evenly over cake mixture.

~Sprinkle 1/2 cup chopped pecans over top of mixture.

~Bake in preheated oven for 35-40 minutes (cherry pie filling will be bubbly and topping a golden brown).

~Cool completely and serve.

Beef Stew

Nice hearty meal.    

BEEF STEW

(serves 6-8)

Ingredients:

*2 tablespoons vegetable oil

*1/4 cup all-purpose flour (or 1/8 cup corn starch)

*salt &  pepper to taste (about 1/2 teaspoon each)

*2 1/2 pounds roast, cut into bite size pieces

*1/2 cup water

*1 tablespoon vegetable oil

*4 medium carrots,  peeled and sliced into bite size pieces

*4 celery stalks, sliced  into bite size pieces

*1 large sweet onion, sliced into bite size pieces

*4 garlic cloves, minced

*2 tablespoons butter

*1 (8 ounce) package mushrooms, sliced

*2 tablespoons flour (optional)

*1 cup red wine

*4 cups beef stock

*1 quart stewed tomatoes (I can my own)

*2 tablespoons Worcestershire sauce

*3 teaspoon Italian seasoning

*1 teaspoon ground black pepper

*1 teaspoon salt

*1 tablespoon dried parsley flakes

*1/2 tablespoon sugar (If you use a sweet red wine skip this step)

*1 teaspoon smoke paprika

*4 - 4 1/2 cups halved small potatoes 

*1 cup frozen peas

Directions:

~Mix 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon garlic powder together.

~In a large bowl, add 2 1/2 pounds bite size piece of roast beef.

~Sprinkle flour mixture over top of roast beet and stir until well coated.

~In a large skillet heat up 2 tablespoons vegetable oil over medium-high heat.

~Once hot, add roast beef and fry for 10 minutes, stirring often, browning on all sides.

~Once browned, remove from skillet and place into a large stockpot.

~Stir 1/2 cup water to pan to deglaze the bottom of the skillet.

~Add liquid to stockpot.

~In the small skillet, add 1 tablespoon vegetable oil, 4 sliced carrots, 4 sliced celery stalks, and 1 large sliced onion, cook for 5-6 minutes, stirring often.

~Add 4 minced garlic cloves and cook for another minute, stirring often.

~Add  veggies to stockpot.

~In the same skillet, add 2 tablespoon butter and melt.

~Add 8 ounces sliced mushrooms and cook for 5-6 minutes or until mushrooms are browned.

~Stir in 2 tablespoon flour (optional) and cook for 1 more minute, stirring the entire time.

~Add mushrooms to stockpot.

~Add 1 cup red wine, 1 quart stewed tomatoes, 2 tablespoons Worcestershire sauce, 4 cups beef stock,  3 teaspoons Italian seasonings, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon dried parsley flakes, 1/2 tablespoon granulated sugar, and 1 teaspoon smoke paprika and stir until well mixed.

~Preheat oven to 350 degrees.

~Place stock pot on burner over medium heat, and bring to a boil.

~Cover and place in oven.

~Bake for 2 hours.

~Remove from oven and add 1 cup frozen peas and 5 cups small halved potatoes.

~Cover and return to oven for 1 hour or until potatoes are tender.

Maple Pumpkin Cheesecake Truffle

 Yummy.  You can make this with store bought angel food cake to make it easier, but you need to drizzle a small amount of  maple syrup over the cake layers when layering it.  

MAPLE PUMPKIN CHEESECAKE  TRUFFLE

(serves 6-10)

Cheesecake Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cup granulated sugar

*1/2 cup dark brown sugar 

*1/2 cup pumpkin puree

*1 tablespoon pumpkin pie spice

*1/2 teaspoon vanilla extract

*1 1/2 cups heavy cream

Maple Angel Food Cake Ingredients:

*1 store bought angel food cake or pound cake (better if you can find a maple flavored one)

*1/4 cup maple syrup (if you don't use maple angel food cake)

*or make your own Maple Angel Food Cake

*1 cup toasted pecans

Whipped Cream Ingredients: (or use a 16 ounce container of cool whip)

*1 1/2  cups heavy cream 

*1/8 cup powdered sugar

Cheesecake Directions:

~In a large bowl, beat 2 (8 ounce) packages of cream cheese until light and fluffy.

~Using a paddle attachment beat in 1/2 cup granulated sugar and 1/2 cup dark brown sugar until well combined and the sugar is dissolved.

~Stir in 1/2 cup pumpkin puree, 1 tablespoon pumpkin spice, and 1/2 teaspoon vanilla extract.

~Switch to a whisk attachment add 1 1/2 cups heavy cream and whisk on medium-high until stiff peaks form.

Whipped Cream Directions:

~In a large bowl whisk 1 1/2  cups heavy cream and 1/8 cup powdered sugar together until soft peaks form.

~Cover and refrigerate until ready to use.

Assemble Truffle:

~Cut up Angel food cake into bite size pieces.

~Layer the bottom of the truffle bowl with about 1/4 of the angel food cake.

~If you aren't using a maple flavored angel food cake, then drizzle some of the maple syrup over the cake pieces.

~Spread about 1/3 of the cheesecake over the top of the cake.

~Spread about 1/3 of the whipped cream over the cheesecake.

~Repeat the layer cake, cheesecake, whipped cream 2 more times, leaving the whipped cream off the last layer.

~Sprinkle pecans over the last layer of pumpkin cheesecake.

~Cover truffle dish with plastic wrap and refrigerate for at least 4 hours before serving.

Maple Angel Food Cake

 I like this as is or with a maple glaze over it.  It's also awesome with some butter pecan ice cream along with it.

MAPLE ANGEL FOOD CAKE

(serves 8-10)

Ingredients:

*12 egg whites (1 1/2 cups), room temperature 

*1 cup granulated sugar

*1 1/2 cups powdered sugar

*1 cup all-purpose flour

*1 1/2 teaspoons cream of tarter

*2 teaspoons maple flavoring

*1/4 teaspoon salt

Directions:

~Preheat oven to 350 degrees.

~Sift 1 1/2 cups powdered sugar and 1 cup flour together, 4 times, set aside.

~In a large mixing bowl, add 12 egg whites, 1 1/2 teaspoons cream of tarter, 2 teaspoons maple flavoring, and 1/4 teaspoon salt.

~Beat at high speed for a 2 minutes.

~Gradually add in 1 cup granulated sugar.  Continue beating until sugar dissolves and stiff peaks have formed.

~Fold in flour mixture 1/4 cup at a time.

~Very gently spin into an ungreased tube pan.

~Using a knife cut through the batter, this removes any air pockets.

~Bake for 40-45 minutes or until the cake is done.

~Remove pan from oven and immediately invert pan.

~Cool completely before removing from tube pan (I take a knife and run it around the outside and inside edges). 

Pumpkin Spice Sugar Cookies

 Yum! Yum! Yum!   I love to spread some whipped cream cheese over my cookie.  Pumpkin and cream cheese are great together.

                         Cookie topped with whipped cream cheese

PUMPKIN SPICE SUGAR COOKIE

(3 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 cup granulated sugar

*1 large egg, room temperature 

*1/2 cup pumpkin puree

*1 teaspoon vanilla extract

*2 1/4 cups all-purpose flour

*1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1 teaspoon ground cinnamon 

*1 teaspoon pumpkin pie spice

Topping Ingredients:

*1/4 cup granulated sugar

*1/2 teaspoon ground cinnamon 

Cookie Directions:

~In a large mixing bowl, cream 1/2 cup softened butter and 1 cup granulated sugar together until smooth and creamy.

~Stir in 1 large egg, 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract until well incorporated.

~In a medium bowl, whisk 2 1/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground salt, and 1 teaspoon pumpkin pie spice util well blended.

~Gradually add dry ingredients to the wet ingredients, stirring until a soft dough forms.

~Place dough on some plastic wrap and form a disk.  Wrap completely with plastic wrap and refrigerate for at least 2 hours or until dough is chilled.

~Preheat oven to 350 degrees.

~In a small bowl whisk 1/4 cup granulated sugar and 1/2 teaspoon cinnamon together until well blended.

~Line two cookie sheets with parchment paper or a silicone mat.

~Roll dough out to about 1/4 inch thick.

~Cut into desired shapes.

~Place on prepared cookie sheet and sprinkle with cinnamon sugar mixture.

~Bake for 8-10 minutes, or until edges are light golden brown.

~Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.

Stuffed Biscuits

 These are great to freeze for some quick breakfasts on those busy mornings.  I like to drizzle hot honey over the top of mine.

STUFFED BISCUITS

(makes 4)

Biscuit Ingredients:

*2 cups all-purpose flour

*2 teaspoons granulated sugar

*3 teaspoons baking powder

*1/2 teaspoon salt

*6 tablespoons cold butter, cut into small pieces 

*1 cup buttermilk

Filling Ingredients:

*4 large eggs

*1/8 cup milk

*1 pound breakfast sausage

*1 cup sharp cheese, shredded

*salt & pepper to taste

Sausage Directions:

~Brown 1 pound sausage over medium heat, breaking up the sausage as it cooks.

~Drain excess grease and set aside.

Egg Directions:

~In a small bowl, whisk 4 large eggs, 1/8 cup milk, and salt & pepper to taste until well incorporated.

~Set aside

 Biscuit Directions:

~Preheat oven to 425 degrees.

~In a large bowl, whisk 2 cups all-purpose flour, 2 teaspoons granulated sugar, 3 teaspoons baking powder, and 1/2 teaspoons salt together.

~Add 6 tablespoons butter cut into small pieces using a fork or using your fingers break up butter into flour, until mixture is crumbly.

~Add buttermilk and mix until flour is mixed in (do not over mix).

~Place dough down onto the counter and fold it over several times.

~Pat down dough and cut out 8 biscuits (you will have to reform the dough a couple times to get all 8 biscuits.

Time to put it Together:

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

~Pat each biscuit down flat, add about 1/4 cup scrambled eggs, 1/4 cup cooked sausage, and 1/8 cup shredded cheese.

~Place another biscuit over top and seal.

~Place on prepared cookie sheet.

~Bake for 10-15 minutes or until biscuit is a golden brown.

Pumpkin Bagels

 These are good without the topping, but excellent with the topping.  You can also top with salt, sesame seeds or pumpkin seeds to make them really good.

PUMPKIN BAGELS

(makes 8)

Bagel Ingredients:

*3 1/2 cups bread flour (550 grams) bread flour (can use all-purpose)

*1 teaspoon salt

*1/3 cup dark brown sugar (can use light brown)

*3 teaspoons pumpkin pie spice

*1 teaspoon active dry yeast

*1 tablespoon molasses 

*3/4 cup pumpkin puree

*3/4 - 1 cup warm water

Hot Water Bath Ingredients:

*3 quarts water

*1 tablespoon molasses

*1 large egg white (for egg wash)

Topping Ingredients:

*1/4 cup butter

*1/2 cup all-purpose flour

*1/4 cup granulated sugar

*1/4 cup dark brown sugar

*1 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg

Bagel Directions:

~In a large mixing bowl, add 3 1/2 cups bread flour, 1 teaspoon salt, 1/3 cup dark brown sugar,  3 teaspoons pumpkin pie spice, and 1 teaspoon active dry yeast.  Whisk until well blended.

~Stir in 1 tablespoon molasses, and 3/4 cup pumpkin puree.

~Stir in 3/4 cup warm water (add another 1/4 if dough is to dry).

~Cover bowl and allow to rest for 30 minutes.

~Shape dough into a ball, cover and allow to rest for 1-2 hours or doubled in size.

~Press down on dough to deflate it.

~Form into another ball, cover and refrigerate for 4-24 hours.

Hot Water Bath Directions:

~Bring 3 quarts of water to a boil.

~Stir in 1 tablespoon molasses.

Topping Directions:

~In a small bowl, partially melt 1/4 cup butter in microwave.

~Add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup dark brown sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg together, until it becomes crumbly (do not over mix).

Making Bagels:

~Preheat oven to 425 degrees.

~Line two cookie sheets with parchment paper or silicone liners.

~Flour a 8x10 inch baking dish or another cookie sheet.

~Divide dough into 8 equal parts.

~Roll each piece into a ball.

~Gently poke finger through the middle of a dough ball and start stretching to make a large hole in the middle of the bagel.

~Place in floured baking dish (dust both sides and inside of bagel with four).

~Put egg white into a small bowl.

~Stretch out each bagel once more as you drop the into the boiling water (the hole would be really large).

~Boil for 1 minute on each side.

~Remove bagel from boiling water with a slotted spoon shaking of any excess water.

~Place on prepared cookie sheet.

~Brush each top of bagel liberally with egg wash.

~Gently press topping over each bagel.

~Bake in preheated oven for 30 to 40 minutes or until browned.

~Place onto a cooling rack.

Pumpkin Snickerdoodles

 I didn't think snickerdoodle could get any better, but I was wrong.  You can substitute the ground cinnamon, ground allspice, ground nutmeg, and ground ginger with 1 teaspoon pumpkin pie spice.

PUMPKIN SNICKERDOODLES

(makes 4 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 1/2 cups granulated sugar

*1/2 cup pumpkin puree

*1 large egg

*3 cups all-purpose flour

*1 teaspoon cream of tarter

*2 teaspoons baking soda

*1/4 teaspoons salt

*1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground allspice 

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

Cinnamon Sugar Ingredients:

*2 tablespoons granulated sugar

*2 teaspoons ground cinnamon

Cookie Directions:

~Preheat oven 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream 1/2 cup softened butter, 1 1/2 cups granulated sugar together until creamy.

~Add in 1/2 cup pumpkin puree and 1 large egg and mix until creamy.

~Add in 3 cups all-purpose flour, 1 teaspoon cream of tarter, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger and mix until dough comes together and can form a ball.

Cinnamon Sugar Directions:

~In a small bowl, whisk 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon together until well combined.

Baking Directions:

~Scoop dough and roll into about a 1-inch ball.

~Roll dough ball into cinnamon sugar mixture.

~Place on prepared cookie sheet. 

~Lightly press down on dough with fingers to slightly flatten.

~Bake in preheated oven for 8-10 minutes or until the edges of the cookers are set and cookies are beginning to crack

~Remove from oven and allow to cool on cookie sheet for  2 minutes.

~Transfer cookies onto cooling rack to cool completely .

Apple Crisp Bread

 This recipe screams fall.   So good and moist.

APPLE CRISP BREAD 

(makes 1 loaf)

Bread Ingredients:

*cinnamon sugar for dusting

*1 1/2 all-purpose flour

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup butter, room temperature

*1/2 cup granulated sugar

*2 large eggs

*2 teaspoon vanilla extract

*zest from 1 medium orange

*1/2 cup whole milk

*1 large honey crisp, Macintosh, or golden delicious apple (really, just use your favorite), peeled and diced

*1/3 cup brown sugar

*1 teaspoon ground cinnamon 

Topping Ingredients:

*1/4 cup brown sugar

*1 tablespoon all-purpose flour

*1 teaspoon ground cinnamon

Bread Directions:

~Preheat oven to 350 degrees.

~Grease a 9x5 inch loaf pan.

~Sprinkle cinnamon sugar along sides and bottom of pan.  Dump out any excess cinnamon sugar from pan and set aside.

~In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt together.

~In a large mixing bowl, cream 1/2 cup softened butter and  1/2 cup granulated sugar together.

~Whisk in 2 large eggs and 2 teaspoon vanilla extract until well incorporated.

~Whisk in 1/2 cup milk and zest from 1 medium orange.

~Stir in dry ingredients until just mixed in.

~In medium bowl, mix 1/3 cup brown sugar and 1 teaspoon ground cinnamon together. 

~Add in 1 chopped and peeled apple and stir until apples are completely coated with brown sugar mixture.

~Spread half of the batter into prepared loaf pan.

~Layer half of the apples evenly over the batter.

~Spread remaining batter over the apples.

~Add the remaining apples evenly over batter and lightly press apples into batter.

Topping Directions:

~In a small bowl, whisk 1/4 cup brown sugar, 1 tablespoon flour, and 1 teaspoon ground cinnamon together. 

~Sprinkle evenly over top of apples.

~Bake for 60 minutes or  until a toothpick inserted in the center of the bread comes out clean.

~Remove from oven and allow to cool for 10 minutes.

~Remove from loaf pan and cool completely on a wire rack.

In and Out Hot Dog

Yet another great way to eat a hot dog.

IN AND OUT HOT DOG

(makes 4)

Sauce Ingredients:

*1/2 cup mayonnaise 

*1/4 cup ketchup

*2 tablespoons sweet relish

*1 tablespoon white vinegar

*1 tablespoons granulated sugar

*salt & pepper to taste

Ingredients:

*4 hot dogs

*4 top cut hot dog buns

*mustard

*2 tablespoons butter

*2 tablespoons olive oil

*1 cup diced onions

*4 slices American cheese

*1 cup shredded lettuce

*1/2 cup tomatoes, diced

Sauce Directions:

~In a medium size bowl,  whisk 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons sweet relish, 1 tablespoon white vinegar, 1 tablespoon granulated sugar, salt & pepper to taste.

~Cover and place in the refrigerator for at least 30 minutes.

Hot Dog Directions:

~Lightly toast hot dog buns.

~Grill or fry hot dogs to desired doneness, brush mustard on hot dogs as they cook.

~Melt 2 tablespoons butter and 2 tablespoons olive oil into a frying pan.

~Once butter is melted and starts to foam add 1 cup diced onions.

~Sauté for about 5-8 or until the onions start to caramelize. 

~Separate the onions into 4 sections.

~Place a slice on American cheese on each section of grilled onions.

~Place sauce to the bottom of the bun.

~Add diced tomatoes and then shredded lettuce.

~Add hot dog and top. with cheesy onions.

Dog Biscuits

 I use a silicone mold for mine, but you can roll the dough out and use a cookie cutter.   This recipe is easy to cut in half or double in size.  For the oat flour I just put "old fashion oatmeal" into my blender and blend it until it's flour.

DOG BISCUITS

(amount will depend on the size of your cookie cutter)

Ingredients:

*2 cups oat flour (can use whole wheat)

*1 cup cooked, cooled, and mashed sweet potatoes 

*1/2 cup natural peanut butter

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper or spray with cookie spray (unless using a mold).

~Mix 1 cup cooked sweet potatoes and 1/2 cup peanut butter together until smooth.

~Stir in 2 cups oat flour until well combined

~Roll out dough between two pieces of wax paper,  to about 1/2 inch thick (or press into mold)

~Place on prepared pan (I put my a mold and place on cookie sheet).

~Bake for 13-16 minutes, depended on how crunchy to want them.

~Remove from oven and cool completely.

~Store in an air-tight container in the fridge for 1 week or in the freezer to make it last longer.

Peanut Butter Pumpkin Cookies (for dogs)

 I make these small, but you can make them a little large for big dogs.  My dog goes nuts for these.  You can easily cut this recipe in half or double it.

PEANUT BUTTER PUMPKIN COOKIES

(makes 30-50)

Ingredients:

*1 cup natural creamy peanut butter

*2/3 cup pumpkin puree

*2 large eggs

*2 1/2 cup whole wheat flour (use oat flour if your dog has allergies to wheat)

*2 teaspoons ground cinnamon

*1 teaspoon turmeric

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone liner (or spray with cooking spray).

~In a large bowl, 1 cup natural creamy peanut butter, 2/3 cup pumpkin puree, and 2 large eggs together.

~Sift 2 1/2 cups whole wheat flour, 2 teaspoons ground cinnamon, and 1 teaspoon tumbril into peanut butter mixture.

~Stir until well combined.

~Scoop 1 teaspoon to 1 tablespoon of dough into hand and roll into a ball (I make the 1 teaspoon size).

~Place on prepared pan.

~Take a fork a gently press making a criss cross pattern (I dip my fork into water to prevent sticking).

~Bake for 15-20 minutes, or until golden brown.

~Remove from oven and allow to cool.

~Store in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

Himalayan Yak Cheese Chews

My grand-dog loves these.  Next time I wouldn't cut them so short.

HIMALAYAN YAK CHEESE CHEWS

(makes 6-10)

Ingredients:

*1 gallon skim milk (yes it should be skim)

*3/4 cup lemon or lime juice

*1 teaspoon pink Himalayan salt

Directions:

~Heat 1 gallon milk and 1 teaspoon pink Himalayan salt in a large heavy bottom pot over medium-low het, stirring often.

~Bring to a strong simmer (190-200 degrees).

~Remove from heat and gently stir in 3/4 cup lemon or lime juice until curds start to form.

~Place a mesh strainer over a bowl and place some cheese cloth in  strainer.

~Strain out curds into cheesecloth.

~Wrap cheesecloth around curds and gently squeeze any excess liquid.

~Form the cheese curds into a rectangle about 1-inch thick (cheesecloth still wrapped around it).

~Place on a cookie sheets and then place another cookie sheet over it.

~Add something heavy over top cookie sheet and allow to sit for 4-5 hours.

~Remove cheesecloth from cheese.

~Cut into desired size chews (make sure you don't make them to small).

~Bake for 40 minutes, flipping them half way through.

~Remove from oven and place on cooling rack.

~Allow to dry out and harden up for 3 days, turning everyday.

~Refrigerate for up to 1 week or freeze to last longer.

Tuna-Cheese Dog Treats

 These are great for training treats, because you can cut them so small.   I put about 1 weeks worth in the refrigerator (they are good for about 1 week).  The rest I bag and store in the freezer.

TUNA-CHEESE DOG TREATS

Ingredients:

*2 (4 ounce cans or packets) tuna fish in water

*2 large eggs

*1 cup whole wheat flour (use oat flour if your dog has wheat allergies)

*1/2 cup sharp cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~In a large bowl whisk 2 (4 ounce) cans tunafish with water (do not drain) and 2 large eggs together until well combined.

~Stir in 1 cup whole wheat flour and 1/2 cup shredded cheese.

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

~Spread mixture out onto prepared pan to about 1/2 inch thick.

~Bake for 40 minutes.

~Remove from oven and cut treats into small bite size pieces.

~Return to oven for 5 minutes (I skip this step, because the puppy likes soft treats).

~Remove from oven and allow to cool.

~Refrigerate in an air-tight container (or in freezer).

BBQ Chicken Soup

 A great soup to make with leftover rotisserie chicken or BBQ chicken.

I added egg noodles to this batch, just because I made too many for the chicken noodle soup I made.

BBQ CHICKEN SOUP 

(serves 6)

Ingredients:

*2 cups cooked chicken, shredded or cubed

*1/2 pound bacon

*4 tablespoons of your favorite dry BBQ rub

*4 cups Roma tomatoes or cherry tomatoes chopped

*1 medium yellow onion, chopped

*3-4 garlic cloves, minced

*1 Chipotle pepper in adobo sauce (optional)

*1 cup of beer 

*4 cups chicken stock

*2 cups tomato sauce or puree

*1/8 cup dijon mustard

*1/2 cup apple cider vinegar

*1/4 cup light brown sugar

*3 tablespoons Worcestershire sauce

*1 (ounce) bag frozen corn (or 2 cups of fresh corn removed from cob)

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

*1 teaspoon ground black pepper

Directions:

~Cut bacon into small pieces.

~In a large pot or dutch oven,  cook 1/2 pound bacon over medium heat until crispy.

~Remove from pan and set aside.

~Add 4 tablespoon BBQ dry rub into hot grease and cook, stirring constantly until you start to smell the spices (about 1-2 mintues).

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

~Add in 1 chipotle pepper and onion, stir until well mixed.

~Add in 4 cups of Roma tomatoes and stir until well mixed.

~Add in 1 cup beer, and stir to deglazed bottom of pan.

~Cook for 1-2 minutes.

~In a large bowl, whisk 2 cups tomato sauce, 1/8 cup dijon mustard, 1 cup brown sugar, and 3 tablespoons Worcestershire sauce until well combined

~Add tomato sauce mixture and 4 cups chicken stock to pan.

~Turn heat down to medium-low and simmer soup for 30-40 minutes.

~While soup is simmering, cut tomatoes in half and place on a cookie sheet.  Roast in 400 degree oven for 20 minutes (optional, but adds so much flavor).

~Using a blender, blend soup from the dutch oven until smooth.

~Simmer another 30 minutes.

~Add 2 cups Roma tomatoes, drained and rinsed black beans, 2 cups corn, cooked bacon, and 2 cups cooked shredded chicken.

~Simmer until heated through and serve.

Greek Sous Vide Lemon Roasted Potatoes

 Super easy to make.   

GREEK SOUS VIDE LEMON ROASTED POTATOES

(serves 4)

Ingredients:

*4 garlic cloves, minced

*3 tablespoon olive oil

*2 pounds of small red or yellow potatoes

*1 teaspoon sea salt

*1/2 teaspoon ground black pepper

*1 teaspoon dried oregano

*1/2 teaspoon dried dill weed

*1 teaspoon smoked paprika (or sweet paprika)

*2 teaspoon fresh squeezed lemon juice

Directions:

~Preheat water in a large container or pot to 195 degrees.

~In a small skillet, heat up 3 tablespoons olive oil over medium heat.

~Add 4 minced garlic cloves and sauté until it starts to brown, stirring often.

~Remove from heat and set aside.

~Wash potatoes and cut in half.

~Place potatoes into a large bowl.

~Add garlic oil, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon dried dill weed,  1 teaspoon smoked paprika, and 2 teaspoons fresh squeezed lemon juice, an mix until potatoes are well coated.

~Pour into a vacuum seal bag.

~Add potatoes into water bath making sure they are completely submerged, for 1 hour.

~Preheat oven to 425 degrees.

~Remove potatoes from bag and excess liquid off with a paper towel.

~Place onto a greased cookie sheet.

~Bake on top rake until potatoes crisp up (5-10 minutes)

~Serve.  I like to add either some tzatziki sauce or a garlic sauce.

Salted Caramel Bars

Just a small piece will cure any sweet craving.  Sometimes I like to melt about 1/2 cup chocolate chips and then drizzle it over top of the bars when they come out of the oven.  Also, sprinkling 1/2 cup coconut over top of the caramel (before you put the crumb topping on) is veery good.

SALTED CARAMEL BARS

(servings 24)

 

Crust Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 1/2 cups powdered sugar

*1 tablespoon vanilla extract

*3 cups all-purpose flour

Filling Ingredients:

*1 cup butter

*1 cup granulated sugar

*4 tablespoons light corn syrup

*1 tablespoon vanilla extract

*1 (14 ounce) sweetened condensed milk

*1 tablespoon flaky sea salt

Crust Directions:

~Preheat oven to 325 degrees.

~Grease a 9x13 inch baking dish and line with parchment paper.

~In a large bowl, mix 1 cup softened butter, 1 cup granulated sugar, and 1 1/2 cups powdered sugar together until smooth and creamy.

~Stir in 1 tablespoon vanilla extract until well incorporated.

~Stir in 3 flour (about 1 cup at a time) until well mixed.

~Press half of the dough evenly into prepared pan.

~Bake for 15-20 minutes, or until edges are a light golden brown.

~Allow to cool for about 5-7 minutes.

Filling Directions:

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

~Stir in 1 cup granulated sugar, 4 tablespoons light corn syrup, and 1 tablespoon vanilla extract.

~Cook over medium heat, stirring constantly until mixture begins to boil.

~Reduce heat to low and stir in 1 (14 ounce) can sweetened condensed milk.

~Continue cooking over medium heat, stirring constantly for 10-15 minutes or until mixture thickens and turns a golden caramel color.

~Pour mixture evenly over crust.

~Sprinkle with sea salt.

~Crumble remaining dough evenly over caramel, pressing down lightly on dough.

~Bake for another 25-30 minutes, or until topping turns a light golden brown. 

~Allow to cool completely.

~Cut into 24 pieces.