Smoked pork roast

 https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-container-3368

Slow Cooker Shredded Balsamic Beef

 taken from thekitchn

1/2 c. beef or chicken broth

1/2 c. balsamic vinegar

2 T brown sugar

2 T Worcestershire sauce

3 cloves garlic, smashed

1 (3-pound) beef chuck roast

Salt and pepper

Place broth, vinegar, sugar, Worcestershire, and garlic in a 6-quart slow cooker and stir to combine.  Season beef with salt and pepper.  Add to slow cooker and spoon liquid over top.  Cover and cook on LOW for 8 hours.  Shred the beef and return to slow cooker and mix with sauce.  

Pumpkin Baked Oatmeal

 https://thenaturalnurturer.com/pumpkin-baked-oatmeal/#recipe

Bagel French Toast

 4 1/2 large day old plain bagels

8 eggs

3 cups milk

1/4 c butter melted

1/2 c brown sugar

1/2 c maple syrup

2 tsp cinnamon

1 tsp vanilla

1/4 tap salt

Glaze:

3 oz cream cheese softened

3 T powdered sugar

1 T maple syrup

1-2 T milk

Coat a 9x13 pan with spray  cut bagels into bite sized pieces and place in baking dish.  In large bowl, whisk together eggs, milk, butter, brown sugar, vanilla and salt.  Pour mixture over bagels and press down gently to soak all pieces.  Cover and refrigerate overnight or at least 4 hours.  Bake at 350 degrees for 35-40 min or until custard has set in the middle  

While baking, make glaze by whisking all ingredients together until smooth  drizzle over finished casserole  

Orange Chicken Sauce - Panda Express Copycat

recipe taken from Tasty.co

2 tsp oil
1/2 tsp red pepper flakes
1 tsp fresh grated ginger
2 T minced garlic
1/2 c. white sugar
1/2 c. brown sugar
1/2-3/4 c. orange juice
1/2 c. white vinegar
1/4 c. soy sauce
3 T corn starch
3 T water

Mix water and corn starch to create a slurry and set aside.  Heat oil in skillet and add red pepper flakes, ginger and garlic and saute for 30 sec.  Add sugars and mix.  Add orange juice and stir until sugars start to dissolve.  Add vinegar and soy sauce and stir until mixture starts to boil.  Add the slurry a little at a time until the mixture thickens to the consistency of maple syrup. Turn off the heat and add chicken or vegetables.  Serve over rice.  

Tortillas

 2 1/2 c flour

1 tsp salt

1/3 c lard 

1 c hot water

Mix together flour, salt and lard. Squeezing the lard into the flour until it resembles coarse crumbs and if you squeeze a handful, it will stick together loosely. Add water and mix dough together with hand. Just keep mixing and squeezing dough together. It will be super sticky at first but the longer you mix it, it will come together and start coming off the sides of bowl and off your hands. 

Portion the dough into 10-12 dough balls. Form them into smooth balls (like you would with rolls) and put in a pan or cookie sheet. Take a small amount of lard (1 tsp or so) and rub it quickly between your hands and then rub it in the top of the dough balls. Cover and let sit for at least 30 min. 

Heat skillet or griddle and cook tortillas. 

Cake Mix Cookies

 1/2 c. melted butter cooled (browned for extra flavor)
2 eggs (I'ved used 1 egg + 1 yolk with good results)
1 1/2 tsp vanilla
1/2-3/4 c. chocolate chips (or other mix-ins)
1 box cake mix

Mix all ingredients together.  Bake at 350 for 10-12 min.  

Philly Cheese Steak Sloppy Joes

taken from: dinner then dessert

·         1 pound lean ground beef

·         2 tablespoons butter

·         1 small yellow onion diced

·         1 small green bell pepper diced

·         8 ounces brown mushrooms minced

·         2 tablespoons ketchup

·         1  tablespoon Worcestershire sauce

·         1/2 teaspoon Kosher salt

·         1/2 teaspoon fresh ground black pepper

·         1 tablespoon  cornstarch

·         1  cup beef broth

·         8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)

·         6 brioche hamburger buns

          Add the ground beef to a large cast iron skillet (this browns very well) and brown until deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan.  In a small cup mix the beef broth and cornstarch together.  Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Turn off the heat, add in the provolone cheese. Served on toasted brioche buns.

White Enchiladas

eatathomecooks.com

Ingredients 

10 flour tortillas
2 c. cheese
2 c. cooked chicken
2 c. black beans ( I added this)
1/2 c. diced onion
3 T butter
3 T flour
1 can chicken broth
1 c. sour cream
1 can diced green chilies (7 oz)

Mix together 1 cup of the cheese, the chicken, beans and the onion.  Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish. In a skillet, melt the butter. Stir in the flour and cook for a minute. Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles. Stir in the sour cream and green chilis. Pour over the top of the enchiladas. Top with the remaining cheese and bake at 425 degrees for 20-25 minutes.

Baked French Toast

1 loaf crusty sourdough or french bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T vanilla

Topping
1/2 c. flour
1/2 c. brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter cut in pieces

Grease 9x13 pan with butter.  Tear bread into chunks (or cut into cubes) and evenly distribute in pan.  Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.  In separate bowl, mix topping ingredients until it resembles fine pebbles.  Store in a ziploc in the fridge. 
When you're ready to bake, preheat oven to 350.  Remove casserole from oven and sprinkle crumb mixture over the top.  Bake for 45 min for a softer, more bread pudding texture, 60 min for a more firm texture. 

Peanut Butter Banana Power Balls

taken from tiphero

2 ripe bananas
2 c. rolled oats (sometimes I'll use both quick and old fashioned and sometimes use more than 2 c.)
1/4 c. peanut butter or almond butter
1/4 c. honey
1/4 c. choc. chips (mini or regular)
1/2 tsp cinnamon
shredded coconut (optional)

Mash up bananas in a bowl.  Stir in the rest of ingredients.  Use a cookie scoop (about 2 T)  and scoop out the mixture and roll into a ball.  (mixture is sticky!  You don't have to roll out the ball, I just scoop it out onto the plate/cookie sheet).  Store the balls in the fridge or freezer (I freeze). 

orange meatballs

taken from melskitchencafe

• 1 1/2 pounds ground turkey (see note)

• 1/4 cup breadcrumbs (panko, homemade, or storebought)

• 2 tablespoons milk

• 2 cloves garlic (about 2 teaspoons), finely minced or pressed through a garlic press

• 1-2 teaspoons minced fresh ginger (see note)

• 2 tablespoons low-sodium soy sauce

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 green onions, white and green parts finely chopped
• 
  

ORANGE GLAZE:

• 1/2 cup water

• 1/2 cup orange juice

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1 tablespoon low-sodium soy sauce

• 1/2 tablespoon fresh orange zest

• 1/4 cup brown sugar

• 1/2 teaspoon grated fresh ginger

• 1 clove garlic (about 1/2 – 1 teaspoon) finely minced or pressed through a garlic press

• 1 1/4 tablespoons cornstarch
• 
  

DIRECTIONS:

1. Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don’t have that kind of pan).

1. For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).

1. Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.

1. Bake for 15 minutes or until cooked through.

1. Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).

1. For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.

1. Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).

Easy Banana Blueberry Muffins

taken and adapted slightly from geniuskitchen.com

3 large bananas
1/3 c. sugar
1 egg
1/4-1/3 c. melted butter
1 c. blueberries (or raspberries, etc.)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 c. flour

Mash bananas in bowl.  Add sugar and egg.  Add butter and blueberries.  Add dry ingredients and stir gently.  Pour into greased muffin tins.  Bake at 375 for 18-20 min. 

Grilled Chicken Marinade

taken from momontimeout

• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar or other vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/8 cup lemon juice
• 3/4 cup brown sugar
• 2 tsp dried rosemary (have used thyme and basil)
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Combine and pour over chicken.  Seal in plastic bag and let marinate 

Ground Beef Philly Cheesesteak Grilled Cheese

taken from dinner then dessert

1 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
2 T butter
1 onion chopped
1/2 bell pepper chopped
American Cheese slices
bread
butter

Brown beef.  Add worcestershire sauce and salt and pepper.  Put aside and saute onions and bell peppers until caramelized.  Add to the meat mixture and stir well.  Salt and pepper to taste.
Butter bread and put meat mixture inside with cheese slices.  Grill and press together lightly so sandwiches stay closed.

Ham and Potato Soup

taken and slightly adapted from  closetcooking

• 1 tablespoon oil or butter
• 1 onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/3 cup flour (or rice flour for gluten free)
• 3 cups chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 12 ounces ham, diced
• 1 cup frozen corn
• salt and pepper to taste

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Chocolate Chip Cookies (melted butter)

taken from thebakerupstairs

12 tablespoons butter, melted and cooled (or brown the butter and add an ice cube when melted)
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoon vanilla
2 cups plus 2 tablespoons flour (or 1 3/4 c. flour and 1 c. quick oats)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I just use 1 c.)

Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!

Vegetable Soup

taken from cookingclassy

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes 
• 2 medium zucchini chopped
• 3 cups peeled and 1/2-inch thick diced potatoes...(or 2 cans drained kidney beans)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2-1 tsp dried thyme
• 1/2 tsp dried basil
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Directions

• Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

Skillet Garlic Parmesan Pasta

taken and adapted slightly from this blog

1 T olive oil
6 cloves garlic minced
4 c. chicken broth
2 c. milk
2 T butter
16 oz pasta
1/2 c. grated parmesan
2 c. chopped chicken
salt and pepper
chopped fresh basil or parsley (optional)

Saute garlic in olive oil for 2 min.  Add broth, milk, butter, pasta, salt and pepper.  Bring to a boil then reduce heat and simmer, stirring frequently, until noodles are tender.  Stir in Parmesan and chicken and herbs if desired.  Mixture will thicken up.  Add more milk and/or broth during cooking if you need more liquid.

Maple Glazed Chicken Thighs

taken from served from scratch

6-8 boneless skinless chicken thighs
1 T olive oil
2 T pure maple syrup
2 T soy sauce
2 T apple cider vinegar
salt

Season chicken with salt.  Heat olive oil in large skillet on med-high.  Mix syrup, soy sauce and vinegar in a bowl.  When oil is hot, add chicken and brown for 4 min then flip.  Add maple mixture to pan and let it boil.  Flip chicken every few min until mixture thickens and chicken is done (15 min or so).

Buttermilk (or Whey or Kefir) Biscuits

taken and adapted from Mels
*great way to use up whey from strained yogurt!*

3 c. flour
1/2 tsp baking soda
1 1/2 T baking powder
1 tsp salt
9 T very cold butter cut into pieces (I just use 1 stick)
1 1/2 c. buttermilk (or kefir or 1 1/4 c. whey)

Preheat oven to 450.  Combine dry ingredients in food processor.  Add butter pieces and pulse until it looks like coarse crumbs.  Pour in the buttermilk or whey and mix just until combined.  Pour dough out onto lightly floured surface and knead slightly just folding the dough over on itself and patting.  Pat dough into a square and cut into 12-16 biscuits.  Place on lined baking sheet and bake for 10-12 min.

Zucchini Oatmeal Chocolate Chip Cookies

taken from cooking classy 

1 1/2 c. flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 c. shredded zucchini (about 1 medium) I squeezed it out a bit
1 c. quick oats
3/4 c. pecans (optional)
1 2/3 c. chocolate chips (I just used 1 c.)

Preheat oven to 350.  Mix flour, cinnamon, soda and salt and whisk together for 20 sec.  Cream butter and sugars with mixer.  Add egg and vanilla and mix until smooth.  Add zucchini and with mixer on low, slowly add in flour mixture.  Stir in oats, nuts and chips.  Bake 11-12 min. on Silpat, lightly greased or parchment lined sheets

Cheeseburger Gnocchi

taken from kevinandamanda

1 tablespoon butter

1 (16 oz) package potato gnocchi

1/2 lb lean ground beef (I'll use more sometimes)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 teaspoon mustard powder (optional)

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (or just regular diced tomatoes)

1 cup beef broth (or water)

1/4 cup heavy cream (I've used whole milk)

1 cup shredded sharp cheddar cheese

1/3 cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes.

Cashew Chicken Lettuce Wraps

taken from melskitchencafe

1 tablespoon olive oil

1/2 cup finely diced yellow or white onion

1 cup finely diced (or shredded) carrots

3-4 cloves garlic, finely minced or pressed through a garlic press

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces (I’ve used rotisserie chicken)

3 tablespoons low-sodium soy sauce

2 tablespoon pure maple syrup

1/2 cup chopped raw cashews (lightly toasted, if desired)

Bibb or green leaf lettuce leaves for wrapping

Chopped cucumbers and tomatoes for serving

In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.

Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.

Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.

Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.

Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).

Buttermilk Quick Bread

taken from thekitchn.com

2 c. flour

1/2 c. sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 c. buttermilk

1 large egg

1/4 c. butter, or oil

Heat oven to 350.  Grease loaf pan.  Whisk together dry ingredients.  Melt butter if using.  Whisk it with buttermilk and egg.  Pour liquid ingredients over dry and mix until shaggy batter is formed.  Scrape into prepared pan and pat into corners.  Bake for 45-50 min.  Let cool in pan for 15 min.  

Variations:

sugar can be reduced to 1 T for savory loaves

half the flour can be substituted with alternative flour

Replace buttermilk with leftover whey from straining yogurt, yogurt, milk with a little lemon

use up to 1 1/2 c. fruits, nuts, cheese, or other ingredients

Use 1-3 T herbs or spices

Pumpkin Chocolate Chip Cookies

from melskitchencafe

• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1/2 cup oil 
• 15-ounce can pumpkin
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) flour (can use whole wheat or 1/2 and 1/2)
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 c.  chocolate chips

• Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.  Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.  Drop the cookie batter by heaping tablespoonfuls onto the prepared baking sheets.  Bake for 10-12 minutes.