RED LOBSTER CHEDDAR BAY BISCUITS

2 cups Bisquick

Or

1/2 cup unsalted butter melted
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp granulated sugar
2 tsp garlic powder
1 tsp salt *
1 cup buttermilk (1 cup Milk + 1 Tbsp Lemon Juice)
1 cup shredded cheddar cheese


FOR THE TOPPING:

3 Tbsp unsalted butter, melted
1 tsp chopped parsley
1/4 tsp garlic powder

Preheat oven 450 °F. Line a baking sheet w/ parchment paper.

1.     Melt 1/2 cup butter.  Set aside.

2. In a large mixing bowl combine flour, baking powder, sugar, garlic, and salt.  Whisk until well combined.

3. Add melted butter and milk. Whisk just until flour is wet, do not over mix.  Fold cheese in. 

4. Drop heaping spoonsful onto baking sheet.  

5. Bake for 10-12 minutes, until biscuits are golden.

6. Meanwhile, melt remaining butter in small mixing bowl.

7. Add garlic powder & parsley.  Stir with a pastry brush.

8. Remove biscuits from oven, brush with melted butter mixture.  

* Original recipe called for 1/2 tsp salt, but used salted butter. 1 cube of unsalted butter needs 1/4 tsp salt to = salted butter. Also, when we made the biscuits, we felt it needed more salt.. 

*

Chow Down on Chow Mein

 

CHOW MEIN       https://www.sixsistersstuff.com/recipe/chow-mein-recipe

SAUCE

5 Tbsp hoisin sauce

½ cup soy sauce

2 Tbsp sesame oil

¼ cup sweet chili sauce

1 Tbsp rice wine vinegar

1 tsp ground ginger

1 Tbsp cornstarch

NOODLES:  12 oz chow mein noodles

CHICKEN:

2 Tbsp canola oil

2 chicken breasts, thinly sliced

1/2 tsp salt

VEGGIES:

4 green onions (green/white split)

1 tsp grated ginger

2 tsp minced garlic

4 medium carrots, julienned

8 oz shiitake mushrooms

½ head cabbage, sliced in ribbons

Broccoli, snap peas, red bell peppers

INSTRUCTIONS:

1. MAKE SAUCE. Whisk together hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.

2. COOK THE NOODLES. Cook noodles per package instructions. Set aside.

3. BROWN CHICKEN. Heat 1 Tbsp canola oil over medium heat in large skillet. Add chicken & salt. Sauté until browned. Set aside chicken.

4. SAUTÉ VEGGIES. Return pan to heat & add 1 Tbsp canola oil. Add whites of scallions, ginger & garlic. Continue to sauté. Add carrots & mushrooms. Sauté until browned. Add cabbage & sauté until slightly softened.

5. PUT IT ALL TOGETHER. Stir sauce into veggies, chicken, & cooked noodles. Sauté until chicken is cooked through & sauce coats all ingredients.

6. SERVE. Serve warm garnished with the green parts of the scallions.

Hot, Hot, Hot, HOT CHOCOLATE ... PANCAKES

2 cups Krusteaz Buttermilk Pancake Mix

1/2 cup Hot Chocolate Powder (Approximately 2 Packets) Do not make the hot chocolate, just use the dry powder. Do not use sugar-free.

1 tbsp unsweetened cocoa powder

1 1/2 cup cold water

Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.

Measure mix by lightly spooning it into measuring cup and leveling it off. In a large mixing bowl combine mix, dry hot chocolate powder and cocoa powder. Mix until well combined.

Whisk pancake mix and water together. Do not over-mix. Let batter stand 2 minutes. Pour or scoop slightly less than ¼ cup batter per pancake onto griddle.

Cook 1-1 1/2 minutes per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are brown. Serve immediately and top with chocolate sauce, whipped cream, marshmallows, crushed candy canes, chocolate chips or fruit.

https://www.lovefromtheoven.com/hot-chocolate-pancakes/#wprm-recipe-container-45345

Chicken Burrito Bowls (Chipotle Copycat)

Ingredients for the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground chili pepper
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Ingredients for the Burrito Bowls:

• 1 cup dry white rice
• 2 cups chopped romaine lettuce
• 1 cup canned corn drained and rinsed
• 1 cup canned black beans drained and rinsed
• 1 avocado sliced
• ¼ cup sour cream or Mexican crema
• ¼ cup freshly shredded cheddar cheese

Ingredients for the Salsa:

• 1 tablespoon chopped fresh cilantro
• ½ tomato chopped
• ½ onion chopped
• 2 tablespoons white vinegar
• 4 tablespoons lime juice (from 2 limes)
• ⅛ teaspoon kosher salt

Instructions for the Chicken:

• Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.
• 2 boneless, skinless chicken breasts
• Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.
• 2 tablespoons extra virgin olive oil,1 teaspoon ground paprika,1 teaspoon ground cumin,½ teaspoon ground chili pepper,½ teaspoon kosher salt,½ teaspoon ground black pepper
• Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

Instructions for the Burrito Bowls:

• Cook the rice according to package instructions.
• 1 cup dry white rice
• To make the salsa, add all salsa ingredients to a bowl and mix well until combined.
• 1 tablespoon chopped fresh cilantro,½ tomato,½ onion,2 tablespoons white vinegar,4 tablespoons lime juice,⅛ teaspoon kosher salt
• Evenly divide the chopped lettuce, corn, beans, rice, and cooked chicken into serving bowls.
• 2 cups chopped romaine lettuce,1 cup canned corn,1 cup canned black beans
• Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the chicken burrito bowls. Enjoy!
• 1 avocado,¼ cup sour cream,¼ cup freshly shredded cheddar cheese

Notes

• If you like your salsa extra smooth, you can pulse all the ingredients in a blender for 10-15 seconds.
• Save time by using rice packets, which only take 90 seconds to cook!
• Make low-carb burrito bowls by replacing the rice with cauliflower rice.
• The ingredients and measurements are simply suggestions.  You can add/swap any ingredients to customize these burrito bowls.
• Storage: Store chicken burrito bowls in airtight containers in the refrigerator for up to 3 days. It’s best to store ingredients separately and assemble fresh.

Source: https://easychickenrecipes.com/copycat-chicken-burrito-bowl/#wprm-recipe-container-2776

Cranberry Orange Bread

Bread Ingredients:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

3/4 cup granulated sugar
1/3 cup 2% milk
2 Tbsp fresh orange juice
Zest 1 large orange = .5 - 1 Tbsp

1/2 cup canola oil
2 large eggs
1 tsp vanilla extract

1 Tbsp all-purpose flour
2 cups frozen (or fresh, sliced in half) cranberries

1. Preheat the oven to 350ºF. Grease an 8 1/2″x 4 1/2″ non-stick bread pan with cooking spray. For the easiest removal, line the bottom of the pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

3. In another large bowl, whisk together the sugar, milk, orange juice, zest, oil, eggs and vanilla.

4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.

5. In a small bowl, toss flour with frozen cranberries to coat. Gently fold the cranberries into the batter. 

6. Pour the batter into the prepared pan. Bake in the preheated oven for 55 minutes. 

7. The top of the loaf will be golden brown. A toothpick inserted in the center of the bread should come out clean or with a few moist crumbs. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.

8. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

9. While cooling bread, mix glaze.  Once the bread is cool, spread the glaze on top of the bread.

Notes: Use fresh cranberries, & the peel of two coarsely grated oranges. Can use buttermilk instead of regular milk. Put the glaze on in several coatings. One when it’s still hot, then another coating about 30 minutes later, and then another one a little bit after that. It soaks into the bread nicely.

ORANGE GLAZE: (Optional)

1/2 cup powdered sugar

1-2 Tbsp fresh orange juice

Zest of 1 orange

1/2 tsp vanilla extract

Combine powdered sugar, orange juice, zest, & vanilla in a small bowl. Mix until smooth. Once the bread is cool, spread glaze on top.

SOURCE: https://tastesbetterfromscratch.com/cranberry-orange-bread/

Perfect Pot Roast and Gravy

 ROAST INGREDIENTS:

3 to 5 pound chuck roast, trimmed of extra fat

Coarse salt and pepper

2 tablespoons olive oil

1 to 2 large yellow onions, sliced in thick rings

3 cloves garlic, smashed

1 (8-ounce) can tomato sauce

3 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

¼ teaspoon allspice

¼ teaspoon dried thyme

½ to 1 teaspoon coarse kosher salt

¼ to ½ teaspoon black pepper

6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces

GRAVY INGREDIENTS:

6 tablespoons butter

6 tablespoons all-purpose flour (about 1/3 cup)

3 to 4 cups juices/drippings from roast

ROAST INSTRUCTIONS

Season the roast on all sides with a few pinches of salt and pepper.

Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.

Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.

In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). 

Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).

Cover and cook on low 8-9 hours until the meat is very tender.

Transfer the meat, and onions to a platter and tent with foil.

Pour the drippings/juice from the slow cooker into a large measuring cup.

GRAVY INSTRUCTIONS

For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. If you have the time, cook for several minutes, stirring constantly, until the mixture turns a golden brown.

Whisking vigorously and constantly (we don't want lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.

Continue stirring quickly while the gravy comes to a simmer. Cook, stirring constantly, for 2 to 3 minutes until the gravy has thickened. Season to taste with additional salt and pepper, if needed.

Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).

Source: https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/

Justin Hansen Bread

 

Mandarin Orange Jell-O Salad

(aka Orange Fluff or Vitamin C Salad) 

Ingredients

• Orange Jell-O, 3 oz. package
• Instant Vanilla Pudding Mix, 3.4 oz.
• 1.5 Tbsp. Kraft Minute Tapioca Pudding
• 3 cups water
• 3 15 oz. cans mandarin oranges
• 8 oz. Cool Whip, thawed

Instructions

• Combine the three mixes (Orange Jell-O, Vanilla Pudding, and Tapioca) with the 3 cups of water in a sauce pan and bring to a boil.
• Chill mixture in fridge for a couple of hours
• Pro Tip: Put the cans of oranges in the fridge at the same time the mix is cooling in the fridge. 
• Mix in mandarin oranges (drained) and Cool Whip.
• Serve cold. 

Double Chocolate Muffins (Costco CopyCat)

 

Chicken Lettuce Wraps - P.F. Chang's Copycat

 Ingredients

• 1 tbsp sesame oil
• 1 1/4 lb ground chicken
• 1 (8-oz) can water chestnuts, drained and diced
• 3 oz shiitake mushrooms diced (optional, we don't use it)
• 3  scallions/green onions thinly sliced
• 1 head of iceberg lettuce, or bunch of romaine lettuce, separated and washed

Sauce

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 2 tsp lightly packed fresh grated ginger (optional, we don't use it)
• 3 garlic cloves minced
• 1 shallot diced (optional, we don't use it)

Instructions

• In a small bowl, add all sauce ingredients and whisk together.
• In a large skillet, add 1 tbsp sesame oil and bring to medium high heat. 
• Add in ground chicken and cook and stir until crumbled and browned. 
• Add in water chestnuts and mushrooms.
• Reduce heat to medium. 
• Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. 
• Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. 
• Then assemble your lettuce wraps.

From https://kirbiecravings.com/chicken-lettuce-wraps-meal-prep/#recipe

Potato Salad

This recipe isn't exact science, so feel free to modify it according to your taste. By my best recollection, this is how my mom (Jimmy's mom) made it. 

Ingredients:

• 2-3 Large Potatoes
• 2-3 Eggs, hard boiled
• 1 Celery stalk
• 1 Cucumber, medium-sized
• 1/2 Onion, medium-sized (red or yellow onion)
• 1/4 Green Pepper
• 1 Cup Mayonnaise
• 2 Tablespoons Mustard
• Salt and pepper to taste

Directions:

• Peel and cut the potatoes into roughly half inch cubes. 
• Boil the potatoes for about 8 to 10 minutes (but not too long, because then they start to fall apart) and consider adding salt to the boiling water.
• Drain the boiled potatoes and add them to a large bowl.
• Boil the eggs for about 10 minutes. Let them cool, then peel them, dice them, and add them to the big bowl.
• Dice the celery, cucumber, onions, green pepper, and add them to the big bowl.
• In a small bowl, mix the cup of mayonnaise with the two tablespoons of mustard.
• Add the mayonnaise and mustard mixture to the big bowl and stir it up well.
• Add salt and pepper to taste.
• Let it chill in the fridge and then serve cold.

Cracker Barrel Pancakes Copycat

Ingredients

• 2 cups flour measured with spoon, not sifted
• 2 tsp. baking soda
• 1 tsp. salt
• 2 Tbsp. granulated sugar
• 2 eggs
• 2 1/3 cups low fat buttermilk (if you use regular milk, make it 1.75 - 2 cups)
• butter for cooking

Instructions

• Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.
• Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.
• Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.
• The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
• Every time you put new batter on the griddle you need to butter it again.
• Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.

Recipe courtesy of https://www.mirlandraskitchen.com/copycat-cracker-barrel-pancakes/

Apple Crisp or Other Fruit Crisp

 Filling Ingredients:

• 2/3 cup Granulated Sugar
• 1 Tblsp Cornstarch
• 1 cup of Hot Water
• 3 cups of Fruit (can use apples, peaches, raspberries, cherries, etc.)
• 1 tsp Cinnamon

Note: As written, the filling is pretty soupy. Jimmy likes it better with less of the sugar/water/cornstarch filling.

Topping Ingredients:

• 1 cup Rolled Oats
• 3/4 cup Flour
• 3/4 cup Brown Sugar
• 1/2 cup Butter, softened

Directions:

• Combine topping  ingredients in bowl
• Mix with pastry blender or fork, and set aside
• Mix sugar and cornstarch is small saucepan 
• Stir in water and bring to a boil while stirring until thickened
• Peel and slice fruit
• In baking dish, arrange fruit in 7x11 inch baking dish
• Pour sauce over fruit
• Sprinkle topping over fruit and sauce
• Bake at 400 degrees for 25-30 minutes

Recipe courtesy of Shari Price. 

Waffle Cones

Recipe that came with the CucinaPro Waffle Cone and Bowl Maker

Ingredients:

• 3/4 cup of all-purpose flour
• 1/4 tsp of salt
• 2 eggs
• 1/2 cup of sugar
• 4 tbs (1/2 stick) unsalted butter, melted
• 1/4 cup milk
• Add cinnamon or vanilla to your batter to make your cone even more sweet and delicious (optional)

Steps:

• Plug in waffle cone maker to heat up, light will come on when ready. 
• Mix together flour and salt in small bowl and set aside.
• Whisk together eggs and sugar for one minute
• Add flour mixture, butter and milk and stir until combined
• Scoop 1/4 cup of batter and pour it on the center of the waffle cone maker
• Close the waffle cone maker and set your timer for 2 minutes
• Use a silicone spatula to remove waffle cone and IMMEDIATELY use the roller or bowl press so the cone can dry in the shape you would like
• If making a waffle cone: take the hot waffle off of the waffle cone maker and lay flat on parchment paper/wet the edges a small amount and roll with the cone shaped roller. Hold it together and press until dry. It will harden into a cone.
• If making a waffle bowl: take the hot waffle and place on top of lower bowl and press top bowl down over it. Let sit for 2 minutes while your next waffle cone is cooking.
• After 2 minutes, take out and the bowl should be hardened into a bowl. If condensation occurs on the bowl press, wipe with paper towel and continue as normal.
• Fill with ice cream and enjoy!

Makes 8-10 cones

Asian Rice Bowl with Sausage

 Ingredients:

• 2 cups uncooked rice
• 1 pound ground pork sausage
• 4 cups shredded cabbage (or coleslaw mix)
• 1 cups shredded carrots
• 8 oz. can of water chestnuts (chopped)
• 1/4 cup green onion
• 1 Tablespoon Soy Sauce

Directions:

• Cook rice according to package instructions. Plan time so it will be done at same time as the sausage/cabbage mixture.
• Heat a large skillet over medium heat.
• Add the ground sausage and cook, stirring often to crumble until cooked through. Do not drain.
• Add the shredded cabbage, chopped water chestnuts, shredded carrots, and soy sauce to the skillet.
• Sauté for 3-4 minutes or until cabbage has softened.
• Serve over rice.
• Optional: top with wonton strips and sweet and sour sauce.

Recipe courtesy of Lisa Smith with modifications by Heather Smith. 

Overnight Oats / Chocolate Oatmeal

 Ingredients:

• 2/3 cup rolled oats
• 3/4 cup milk
• dash of salt
• 1 teaspoon sugar
• 1 tablespoon mini chocolate chips

Optional items to throw in include: yogurt, banana, protein powder, chia seeds, nuts, etc.

Instructions:

Stir all ingredients in a lidded container or mason jar. Shake well. Refrigerate overnight. The next morning, simply stir and enjoy.

Funeral Potatoes

Funeral potatoes (also known as or similar to country potatoes, cheesy potatoes, hash brown casserole, cheesy hash browns, scalloped potatoes or au gratin potatoes) 

Ingredients for casserole:

• 2 pounds Ore-Ida Southern Style Hash Browns (or your own shredded potatoes)
• 1/2 cup shredded cheddar cheese 
• 1 cup sour cream
• 1 can of cream of chicken
• 1/2 cup chopped onions
• 1/2 cup butter

Topping

• 1.5 cups of corn flake crumbs 
• 1/2 cup butter

Directions:

• Mix all casserole ingredients 
• Pour into a 9x13 casserole dish
• Mix crumbs and melted butter and pour over top
• Bake at 350 for 60 minutes.

From the kitchen of Pat Mackay

Shredded Beef Chili Con Carne

Ingredients

BEEF BROWNING

• 1kg / 2lb beef chuck roast (Note 1)
• 1 tbsp olive oil
• 0.5 tsp EACH salt and pepper

FLAVOUR BASE

• 2 cloves garlic , minced
• 1 onions , diced (brown, yellow, white)
• 0.5 large red capsicum/bell pepper , seeds removed and diced
• 0.25 cup (62.5ml) beef broth/stock (or water)

CHILI

• 14oz canned red kidney or pinto beans, drained (2 x 400g/14oz cans)
• 14oz crushed tomato
• 1/8 cup tomato paste
• 0.5 cup (125 ml) beef broth/stock

HOMEMADE CHILI SPICES (NOTE 2)

• 0.5 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika (or plain paprika)
• 0.5 tsp cayenne pepper , or to taste (spiciness)
• 0.5 tsp salt
• 0.25 tsp black pepper

SAUCE THICKENER

• 1.5 tbsp cornflour / corn starch
• 1/8 cup (32.5ml) beef broth/stock or water

Instructions

BROWN BEEF (NOTE 2)

• Cut the beef into four equal sizes. Season with salt and pepper.
• Heat 1/2 the oil in a heavy based skillet over high heat. Brown beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

SAUTE AROMATICS

• Add a touch more oil if needed.
• Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.
• Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.

SLOW COOK!

• In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef - it won't be fully submerged, beef juices will raise liquid level.
• Cook on low for 8 hours.
• Remove beef from slow cooker and shred with two forks.

THICKEN SAUCE

• Mix cornflour and 1/4 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
• Adjust seasoning to taste with salt and pepper.

TO SERVE

Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!

Recipe Notes:

1. Beef - beef chuck is ideal, it's marble with fat so it's juicy and it shreds well. Boneless beef short rib is also ideal - beautifully juicy and also shreds well (slightly stringier than chuck).

2. Homemade Chili Powder - Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it's not readily available outside the Sites. So I prefer to make my own - more consistent flavour outcome of the dish.

3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it's an optional step - skip it to save time, just place everything in the slow cooker Still super delicious!

4. Other cook methods: Stove & oven - Add 1 cup water and simmer covered for 2.5 hours on low heat, or 3 hours (covered) in the oven at 160C/320F. Adjust sauce quantity at end with water if needed (depends how much evaporation there is which depends on how heavy your pot lid is). Pressure cooker / instant pot - 60 minutes on high

5. Storage - leftovers keeps 100% perfectly in the fridge for 4 - 5 days, or in the freezer for 3 months (thaw then reheat).

From: https://www.recipetineats.com/shredded-beef-chili-con-carne/#wprm-recipe-container-20420

30 Minute Dinner Rolls

 Ingredients  

• 1 cup warm tap water
• ⅓ cup oil
• ¼ cup sugar
• 2 tablespoons yeast
• 1 egg beaten
• 1 tablespoon softened butter
• ½ teaspoon salt
• 3 to 4 cups all-purpose flour
• ⅛ cup milk room temperature

Instructions 

• Preheat oven to 400 F.
• In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). 
• Stir in beaten egg, softened butter, and salt.
• With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. 
• Knead by hand 10 minutes or 5 minutes with a stand mixer.
• Divide dough into 16 to 32 even pieces (depending on how big you want the roles) and form into balls. 
• Place in a greased pan and cover with parchment paper and a kitchen towel.
• Let rise 15 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
• Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
• Brush with butter after taking them out of the oven.

Recipe courtesy of https://www.spendwithpennies.com/30-minute-dinner-rolls/#wprm-recipe-container-136278

Cheddar Biscuits (Reb Lobster Copycat)

 Ingredients:

• 2 cups Bisquick® mix
• 1 cup cheddar cheese (finely shredded)
• 2/3 cup cold milk
• 4 Tbsp. butter (salted)
• 1/4 tsp. garlic powder

Directions:

• Mix Bisquick, cheese, and milk into soft, sticky dough
• Spoon onto greased cookie sheet
• Bake for 8 to 10 minutes at 450 degrees
• While baking, melt butter and stir in garlic powder
• Take biscuits from oven when done and brush with garlic butter

Pan-Grilled Chicken Tenderloins

Ingredients:

• Chicken Tenderloins (or chicken breast cut into tenderloin sized pieces)
• Spices (Salt, Pepper, Garlic Salt, etc.)
• Oil (Olive Oil is healthier, but Canola Oil or Vegetable Oil works too)

Directions:

• Heat frying pan on medium-high temperature
• Add oil to frying pan (between a teaspoon or two for a single tenderloin, but could be a tablespoon or two for a larger quantity).
• Season tenderloins with spices per your liking and then place them in the frying pan with the seasoned side down.
• Season top of tenderloins and allow to cook, uncovered, for about 5 minutes.
• Flip tenderloins, reduce heat to medium, and cover the frying pan while they cook for another 5 to 7 minutes. 
• That's it. 

Spanish Rice and Bean Wraps/Burritos

Ingredients:

• Spanish Rice from Rice a Roni
• 2 Tablespoons butter or margarine
• 16 oz can of crushed tomatoes (or salsa, if you prefer)
• 1 can of Black Beans (or pinto or kidney, if you prefer)
• 1 cup of canned Corn, drained
• Shredded cheese
• Burrito sized flour tortillas
• Sour cream (optional)
• Bacon (optional)

Directions:

• In large skillet over medium-high heat, sauté rice and vermicelli mix with butter until vermicelli is golden brown.
• Add 2 cups water, tomatoes/salsa, and special seasonings from Rice a Roni and bring to a boil.
• Reduce to low, cover, and simmer for 15 to 20 minutes or until rice is tender.
• Stir in beans and corn and let stand for 5 minutes before serving.
• Serve on flour tortillas with desired toppings (cheese, sour cream, bacon, etc.)

Hash Browns / Country Fried Potatoes

Ingredients:

• Russet Potatoes (1 small one or half a big one, roughly, per person)
• Oil (1 tablespoon, roughly, per serving. Canola Oil or Vegetable Oil is best for crispiness, but you can also use Olive Oil)
• Salt 
• Pepper
• Cubed ham (optional)
• Toppings, optional, like cheese, bacon bits, sour cream

Directions:

• Shred or dice potatoes: We usually use a salad shooter to shred them, but you can also use a cheese grater. Absent one of those tools, you can simply dice the potatoes into small pieces.
• Rinse the starch off the potatoes: Put the shredded or diced potatoes into a big bowl, fill the bowl with water, and then drain the water through a colander. Repeat until all the starch is rinsed off.
• Dry the potatoes: We usually take the rinsed potatoes from the colander and put them on a plate with a paper towel. Take another paper towel and pat dry the top of the potatoes. Don't ignore this step because if the potatoes are wet, they will not fry up as crispy. 
• In a frying pan commensurate with the amount of potatoes, turn the burner to medium-high, and then add the oil.
• Let the oil get hot for a minute, and then add the potatoes across the frying pan to form a layer about half an inch thick. If the layer of potatoes is too think, they will not fry up as crispy. 
• Put salt and pepper (and other spices, if you desire) on the potatoes and let them cook for about 5 minutes. Resist the urge to stir because stirring them will turn them to mush. 
• If you are adding cubed ham, now is the time. We love putting left over Honey Baked Ham (from Thanksgiving or Christmas) in the hash browns. 
• Flip the potatoes. The up side should be a crispy brown.
• Allow the second side to cook for about 3 minutes, and then they will be done. 
• You can add additional oil during the cooking process if they seem dry or not frying well, but be careful not to add too much.

Spaghetti with Meat Sauce

Ingredients:

• 1/2 pound Ground Beef
• Spaghetti Sauce (we usually get Prego Traditional)
• Noodles (we prefer angel hair or thin spaghetti), usually about 16 oz for our family
• Petite Diced Tomatoes (optional, 14.5 ounces and drained)
• 1/2 Green Pepper (optional, diced)
• Parmesan Cheese (optional)

Directions:

• Brown ground beef
• Add diced green pepper, if desired
• Add Prego spaghetti sauce
• Add petite diced tomatoes, if desired. If you do, you'll want to add a little salt as well.
• Bring 2 or 3 quarts water to boil in large pot. 
• Add pasta and cook until al dente. 
• Drain pasta and transfer back to cooking pot.
• Put the noodles on your plate and add your sauce.

Chicken Quesadilla

Ingredients:

• 1 (or more) flour tortillas
• 1 cup shredded cheese or the equivalent slices (Cheddar, Colby Jack, or other cheeses work)
• 1 Can of Chunk Chicken
• Butter, Margarine, or Spray Oil
• Diced tomato (optional)
• Salsa (optional)
• Diced Onion (optional)
• Sour Cream (optional)
• Guacamole (optional)

Directions:

• Warm up a frying pan on medium to medium-high temperature. Alternatively, you can use an electric griddle at around 300 to 325 degrees. 
• Apply a small amount of Butter, Margarine, or Spray Oil, just enough to coat the pan/griddle.
• Place one tortilla on a griddle/pan and sprinkle with cheese, chicken, and optional onion, tomato, and salsa. 
• Top with remaining tortillas. 
• Cook over medium heat for 3-4 minutes on each side or until lightly browned. 
• Cut into wedges.
• Enjoy with optional sour cream and guacamole. 

Grilled Cheese Sandwich

Ingredients:

• Two Slices of Bread
• Cheese (cheddar, or Colby Jack, or whatever king you like)
• Spreadable Butter or Margarine
• Deli Sliced Ham (optional)

Directions:

• Warm up a frying pan on medium temperature. 
• Alternatively, you can use an electric griddle at around 300 degrees. 
• Butter one side of each piece of bread.
• Put one slice of bread, butter side down, on the frying pan or griddle. 
• Start stopwatch or 2:45 timer.
• Add cheese (can be in slices or shredded cheese) to cover the bread.
• (Optional) Add a piece of deli sliced ham on top of the cheese.
• Put the second slice of bread on the sandwich with butter side up.
• After the 2:45 timer is up, flip the sandwich over with a spatula. 
• The first side of bread should be fried/toasted to a golden brown
• Cook the other side for 1:30.
• Remove from heat. Enjoy! 

Simple French Bread

Ingredients:

• 2.5 Cups Warm Water
• 2 Tablespoons Sugar
• 2 Tablespoons Dry Yeast
• 1 Tablespoon Salt
• 2 Tablespoons Oil
• 6 Cups Flour

Step 1:

• In a large mixing bowl, combine water, sugar, and yeast. 
• Let stand for 5 minutes. 
• Stir in salt, oil, and 3 cups of flour. Stir vigorously. 
• Add remaining 3 cups of flour slowly as needed and mix well. 
• Let rest in bowl 5 minutes. 
• Stir down. 
• Repeat process 2 more times. 

Step 2:

• Place dough onto a floured board. 
• Knead only enough to coat dough with flour so it can be handled. 
• Divide into half or thirds.
• Flatten out into rectangle, roll up from long side. 
• Moisten seam with small amount of water and pinch of salt.

Step 3:

• Arrange loaves lengthwise on a large, well-greased or parchment covered cookie sheet. 
• Place seam side down. 
• Spray top with cooking spray and let rise about 20-25 minutes.

Step 4:

• Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf (do not deflate the bread).
• Then put into oven.

Optional Step 4A: 

• Place the baking sheet in the hot oven.
• Immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). 
• Close the oven door quickly but don't deflate the bread!

Step 5:

• Bake at 375 degrees for 23-25 minutes.
• After removing from the oven, butter tops of bread.
• Cool on racks and cover with a towel (this keeps the crust soft).
• Serve warm.

Simple Coffee Cake (aka Breakfast Cake)

 Ingredients:

• 1 stick butter (softened)
• 1 1/2 cups flour
• 1 cup brown sugar
• heaping tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 egg
• 1/2 cup milk

Instructions:

• In a large bowl crumble all the ingredients together except the milk and egg. 
• Scoop out 1/2 cup of this for the topping. 
• To the rest of the crumbs, stir in the egg and milk.  
• Pour into a greased 9″ square pan or 7"x11" rectangle pan.
• Sprinkle with the saved crumb topping.  
• Bake at 350 degrees for 30 min.

https://eatathomecooks.com/simple-coffee-cake/

Homemade Waffles

Waffle Recipe #1

Ingredients

• 2 large eggs
• 2 cups all-purpose flour
• 1 ¾ cups milk
• ½ cup vegetable oil (1/3 cup is fine too)
• 1 tablespoon white sugar
• 4 teaspoons baking powder (or ½ teaspoon baking soda)
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Instructions

• Mix all ingredients together
• Cook them in a waffle iron
• Don't over fill the waffle iron. Err on the side of under filling it!

Recipe #2 (from Cuisinart Waffle Maker Booklet)

Ingredients

• 3 large eggs
• 2.5 cups all-purpose flour
• 3 tablespoons corn meal
• 2.5 cups buttermilk (or 2 cups regular milk)
• 3/4 cup vegetable oil (I use ½ cup and it's fine)
• 2 tablespoons white sugar
• ½ teaspoon baking soda
• 3/4 teaspoon salt 
• 1 teaspoon vanilla extract (optional)

Instructions

• Mix all ingredients together
• Cook them in a waffle iron
• Don't over fill the waffle iron. Err on the side of under filling it!

Oven Baked French Fries

Soak the potatoes in cold water after cutting for 30 minutes. (I usually just rinse them well.) This step removes a lot of starch resulting in a crispier French fry!

Preheat oven to 375°F.

Dry the fries thoroughly after soaking and before seasoning. You make sure to dry them well so they don’t steam and get soft when they bake! 

Generously oil and season the oven fries. I usually do this in a bowl with a tablespoon or two of oil. Season to taste with salt, pepper, rosemary, garlic, etc.

Use parchment paper or spray oil on the cookie sheet to keep them from sticking.

Spread evenly in a single layer of a cookie sheet. Try to prevent the individual fries from touching. 

Cook 20 minutes at 375°F.

Take out and turn/rotate/flip the fries.

Turn the heat up to 425°F and continue baking until crisp, about 20 minutes.

Two temp cooking is key technique that allows the fries to bake perfectly crispy! 

See https://www.spendwithpennies.com/crispy-oven-fries/

BabyCakes Donut Maker Recipe

 Put in mixing bowl and combine these ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Add the following and blend just until the ingredients are mixed well and dough is creamy:

• 1/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 2 Tablespoons vegetable oil

About 2 tablespoons will fit in each cavity.

Classic Old-Fashioned Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 ¼ cups milk
• 3 tablespoons melted butter, or oil
• 1 egg

Directions:

Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.

Heat griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Bon appétit.

Banana Bars / Banana Bread Sheet Cake

Banana Bars Ingredients:

• 4 tablespoons (57 g) salted butter, softened or even melted and cooled
• ¼ cup (53 g) lightly packed brown sugar
• ½ cup (106 g) granulated sugar
• ½ cup (113 g) sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• ⅔ – 1 cup mashed ripe bananas, (about 2 large bananas)
• 1 cup (142 g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Browned Butter Frosting Ingredients:

• 4 tablespoons (57 g) butter
• 2 cups (228 g) powdered sugar
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk or cream

Instructions:

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (see note) with cooking spray and set aside.

For the bars, in a large bowl, cream together the butter, brown and granulated sugars, sour cream, egg, and vanilla until well-mixed, 1-2 minutes.

Blend in the bananas and mix.

Stir in the flour, baking soda and salt and mix for just a minute or two until combined.

Pour the batter evenly into the prepared pan and bake for 15-20 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch.

While the bars are baking, make the frosting by melting the butter in a saucepan or stainless steel (not nonstick) skillet over medium heat (here’s a quick tutorial on browning butter). Bring the butter to a gentle simmer, turning the heat down if needed, until the solids lightly brown and the butter smells caramelly and fragrant. Immediately remove from the heat and add the powdered sugar, vanilla and milk, whisking until smooth and creamy. Add more milk if needed to achieve a thick but spreadable consistency.

Let the bars cool for 5-10 minutes and then dollop the frosting over the warm bars and spread in an even layer.

Cool the bars to room temperature. Cut into squares and serve. These keep well-covered for 1-2 days at room temp or refrigerated.

See: https://www.melskitchencafe.com/banana-bars-with-browned-butter-frosting/

Note: This recipe produces a somewhat dense cake. If you want it lighter and fluffier, cut the sour cream in half and ½ teaspoon baking powder. 

Chocolate Chip Oatmeal Cookies (Potbelly's Copycat)

 INGREDIENTS

• 1 cup unsalted butter softened to room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 2 ½ cups quick oats
• 2 cups all purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups chocolate chips

INSTRUCTIONS

• Begin by preheating your oven to 350 degrees.
• Next, add the dry ingredients (flour, baking soda, oats, salt, brown sugar, and white sugar) together in a large bowl. Stir well with a large spoon or spatula.
• Next, add in the wet ingredients (eggs, vanilla extract, and butter). Mix well with a hand mixer until everything is well combined.
• Stir in the chocolate chips with a large spoon or spatula.
• Form the dough into balls (about 2 ½ tablespoons) and place on parchment paper lined (not wax paper) or greased baking sheets.
• Bake for 12 to 14 minutes at 350 degrees. Edges should be golden brown.
• Let the cookies rest on the baking sheet for 10 to 15 minutes after baking. The centers may look undone but they will finish baking on the sheet.

NOTES

• These cookies are pretty big, let them finish baking on your cookie sheet for at least 10 to 15 minutes after you take them out of the oven. The centers may not look done when you take them out but remember, they will finish on the baking sheet.
• Be sure to mix the dry ingredients together first. This ensures that no one gets a big bite of baking soda or salt.
• Let your butter soften to room temperature but do not melt the butter or your cookies will spread.

Triple Chocolate Fudge Cake

 Ingredients:

• Cook and serve chocolate pudding mix (3.4 oz box)
• 2 cups milk
• 1 chocolate cake mix (Heather likes Betty Cocker Triple Chocolate Fudge cake)
• 1 cup mini chocolate chips

Directions:

• Preheat over to 350 degrees.
• Prepare pudding as on box directions (add 2 cups of milk to pudding in a mixing bowl and cook in microwave on high for 6 minutes, stirring every 2 minutes)
• Add chocolate cake mix to pudding. Stir batter together. Should be thick and fluffy.
• Pour batter into a greased 9x13 pan.
• Sprinkle 1 cup of mini chocolate chips on top of cake batter.
• Bake 30 to 35 minutes at 350. 
• Serve with cool whip or whipped cream on top. Yum!

Fruit Salad by Terry Smith

 Ingredients:

• 1 to 2 Bananas
• Mandarin Orange slices (1 can or the fresh equivalent)
• 1 Apple, chopped 
• 1 to 2 cups of Grapes
• 1 Peach, fresh or canned, chopped
• Pineapple (optional, really any of the fruit is optional, pick the ones you like)
• 1/2 cup Mini Marshmallows
• 1 cup Sour Cream
• 1/8 cup granulated Sugar

Directions

Mix the sour cream and sugar in a separate bowl. Place all the fruit and marshmallows in a big bowl. Add the sour cream sugar mixture. Stir.

Sloppy Joes

INGREDIENTS

• ½ cup diced onion
• 2 ½ pounds ground beef or ground turkey
• 2 tablespoons tomato paste
• ⅔ cup BBQ sauce (we usually use Sweet Baby Ray's)
• ½ cup ketchup
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• Salt and pepper, to taste
• Rolls or buns, for serving

We usually half it: 1/2 INGREDIENTS =

• 1/4 cup diced onion
• 1 1/4 pounds ground beef or ground turkey
• 1 tablespoon tomato paste
• 1/3 cup BBQ sauce (we usually use Sweet Baby Ray's)
• 1/4 cup ketchup
• 1/8 cup Worcestershire sauce
• 1/8 cup soy sauce
• Salt and pepper, to taste
• Rolls or buns, for serving

INSTRUCTIONS

• Brown ground beef in a nonstick skillet set over medium heat. Drain excess grease. Add the onions. 
• Stir in the tomato paste, BBQ sauce, ketchup, Worcestershire, and soy sauce and a pinch of black pepper. Bring the mixture to a simmer ,and cook until the sauce is slightly thickened, 4 to 5 minutes. Add additional salt and pepper, to taste, if needed.
• Serve the sloppy joe meat warm on buns or rolls.

See: https://www.melskitchencafe.com/the-best-sloppy-joes/ 

Breakfast Cake / Bisquick Coffee Cake

 Cake Ingredients:

• 2 cups baking mix (such as Bisquick®)
• ⅔ cup milk
• 2 tablespoons white sugar
• 1 egg
• ¼ teaspoon ground cinnamon

Topping:

• ⅔ cup baking mix (such as Bisquick®)
• ⅔ cup brown sugar
• 4 tablespoons butter
• ½ teaspoon ground cinnamon

Directions Instructions

• Step 1: Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan (see note below).
• Step 2: Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
• Step 3: Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
• Step 4: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Notes: We don't like the cake to be as thick as is called for in the recipe. If the whole family is home and we want a lot, we double the recipe and put it in a 11x13 pan. But generally we can single it and use an 11x7 pan.

Source: https://www.allrecipes.com/recipe/274198/bisquick-coffee-cake/

Pumpkin Bars

 1 tsp. baking powder

2 tsp. cinnamon

2 c. flour

1/2 tsp. salt

1 tsp. baking soda

Mix above ingredients together and set aside.

2 c. sugar

2 c. pumpkin pie fillings

4 eggs

1 c. oil

Mix above ingredients together and then combine and mix with dry ingredients. Pour into a greased jellyroll pan. Bake at 350* for 30 minutes. Cool and frost with cream cheese frosting.

Cream Cheese Frosting

3 1/2 c. powdered sugar

3/4 c. butter

1 tsp. milk

1 tsp. vanilla

4 0z. cream cheese

Combine above ingredients and beat thoroughly. Add more sugar or milk for desired consistency.

Banana Bread Recipes

 Ingredients:

• Cooking spray
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 bananas, mashed
• ¾ cup white sugar
• ⅓ cup melted butter
• 1 egg, beaten

Directions:

Step 1: Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.

Step 2: Combine flour, baking powder, and baking soda in a bowl.

Step 3: Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.

Step 4: Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.

Step 5: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

See https://www.allrecipes.com/recipe/246624/best-yet-banana-mini-muffins/ 

March 2021 - Turned out a little dry for me. It wasn't bad, but I think I will try a different recipe next time. Maybe next time try this one: https://www.allrecipes.com/recipe/20144/banana-banana-bread/, which is as follows:

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup brown sugar
• 2 eggs, beaten
• 2 ⅓ cups mashed overripe bananas

Directions:

Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Step 2: In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Step 3: Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Other Recipes I've Tried:

Oct 13, 2016 Made this recipe: http://www.simplyrecipes.com/recipes/banana_bread/ 

It was good. Maybe not the best banana bread ever, but good. 

Dec 21, 2016 Tried this recipe: http://www.foodnetwork.com/recipes/banana-bread-recipe.html 

I omitted the cinnamon and only put in 3/4th cup sugar. I liked it, I think a little more than the previous one. 

Jan 14, 2017 http://allrecipes.com/recipe/23426/almost-no-fat-banana-bread/

It's ok. Especially considering its low fat 

May 24, 2017 http://allrecipes.com/recipe/20144/banana-banana-bread/ 

Felt like something was missing. not my favorite recipe. 

July 1, 2017 https://www.google.com/amp/www.food.com/amp/recipe/best-banana-bread-2886 

I liked it

June 12, 2018 https://spoonuniversity.com/recipe/the-only-banana-bread-recipe-you-will-ever-need 

I liked it. 

Dec 30, 2021: I (Jimmy) created my own recipe. It turned out okay, but it still needs improvement. It was a little dry. Also, it made twice as much as we needed. It went as follows:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• about 2 cups of bananas, mashed
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup butter softened
• 2 eggs
• ½ tspn salt
• ½ cup mini chocolate chips
• Baked at 350

Bacon Ranch French Bread Pizza

 INGREDIENTS

• 1 loaf about 12.5 ounces French Bread or Sourdough Bread
• 2/3 cup Hidden Valley® Simply Ranch Classic Ranch dressing
• 1/2 cup pizza sauce
• 4 cups shredded cheese cheddar or mozzarella or a mix
• 6 slices cooked bacon crumbled
• 2 green onions sliced small, optional

INSTRUCTIONS

1. Preheat oven to 400°F. Line a cookie sheet with foil and spray with nonstick cooking spray.
2. Slice loaf of bread horizontally. Place two halves face up on the cookie sheet.
3. Stir together ranch dressing and pizza sauce in a small bowl. Coat each bread half with sauce.
4. Sprinkle with cheese, then bacon, then onions.
5. Bake for 10-12 minutes, or until cheese is melted.
6. Serve immediately. May be stored in an airtight container for up to 2 days, but best the day it’s made.

Source: https://www.crazyforcrust.com/cheesy-bacon-ranch-french-bread-pizza/

Golden Grahams S'mores

Ingredients

• 8 cups Golden Grahams cereal
• 8 oz miniature marshmallows (4 cups)
• 1 3/4 cups milk chocolate chips (9 oz)
• 5 tablespoons butter or margarine 
• 1 teaspoon vanilla
• 3/4 cup light corn syrup

1.5 Recipe Ingredients

• 12 cups Golden Grahams cereal
• 1 bag (10 oz) miniature marshmallows (5 1/2 cups)
• 2 1/2 cups milk chocolate chips (12 oz)
• 1/2 cup butter or margarine
• 1 teaspoon vanilla
• 1 cup light corn syrup

Steps:

• Grease 13x9-inch pan (13x11 for 1.5 recipe)
• Measure cereal into large bowl
• In saucepan on the stove, melt the butter
• Add the chocolate chips and corn syrup over medium heat
• Stir occasionally and bring melted chocolate mixture to a boil
• Remove from heat; stir in vanilla
• Pour chocolate mixture over cereal in bowl; stir until evenly coated. 
• Stir in marshmallows one cup at a time (reserve 1 cup of the marshmallows to sprinkle on top)
• Pour mixture from bowl and press firmly in pan
• Cool until firm and then cut into bars and enjoy!

Easy Vanilla Ice Cream for 4 Qt. Ice Cream Maker

INGREDIENTS
3 cups sugar
2 tablespoons lemon juice
6 cups heavy whipping cream
3 cups milk
1 tablespoon vanilla extract


DIRECTIONS
Combine all ingredients and mix well.
Pour into frozen ice cream maker canister.

TRY THESE VARIATIONS BY ADDING EXTRA INGREDIENTS TO MIXTURE:
Black Forest: Mix in 1/2 cup chocolate syrup and 1 can of pitted Bing cherries, drained and halved.
Chocolate Covered Peanuts: Mix in 1 1/2 cups chocolate syrup and chocolate-covered peanuts.
Cookies and Cream: Reduce sugar to 1 1/2 cups. Mix in 30 cream –filled sandwich cookies, broken in small pieces.
Orange-aide: Mix in 1 (12 oz.) can frozen orange juice concentrate, thawed and undiluted.
Mint-Chocolate Chip: Replace vanilla extract with 1 teaspoon of mint extract. Add 3 cups semisweet chocolate chips, 4 drops of green food coloring (optional) to mixture.
Peanut Butter: Mix in 2 cups of chunky peanut butter and mix well.
Chocolate Chip Walnut: Add 2 cups semi-sweet chocolate bits and 1 cup chopped walnuts;
Strawberry-Banana: Add in 6 mashed bananas and 1 quart coarsely chopped strawberries.
Double Almond Chocolate: Replace vanilla extract with almond extract. Add 6 ounces finally chopped semisweet chocolate squares and 2 cups chopped almonds to mixture.
Cookie Dough: Add 1 roll (18 ounces) refrigerated raw cookie dough, cut into small pieces, to mixture.
Banana Pudding: Add 1 cup mashed bananas x`nd 12 crushed vanilla wafers to cream mixture.

https://hamiltonbeach.com/easy-vanilla-ice-cream-for-4-qt-ice-cream-maker

Alfredo Sauce

Ingredients:
1/2 cup (1 stick) butter
1 Tblsp minced garlic
1 1/2 - 2 cups heavy cream
1/4 tsp salt
1/4 tsp black pepper
3/4 cup grated parmesan cheese

Directions:
Melt butter in a medium saucepan over medium heat.
Add the garlic to the butter and cook for 1 minute.
Whisk in the cream, salt, pepper, and cheese.
Bring mixture to a boil.
Reduce heat to med/low and simmer uncovered for 12-15 minutes or until thick, stirring often.

Makes 2 1/2 cups

Serving Ideas: with pasta, chicken, vegetables, and/or bread sticks.

Notes: I have never been able to get it thick enough with 2 cups heavy cream, so perhaps use 1.5 cups and if too thick, add the additional 1/2 cup. (Heather)

Recipe courtesy of Alison Robinson

Garlic Parmesan Breadsticks

DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (see note)

BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese

INSTRUCTIONS
1. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
2. Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
3. Let the dough rest in the bowl for 10 minutes.
4. While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
5. On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
6. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
7. Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.

from https://www.melskitchencafe.com/divine-breadsticks-2/

No Bake Cookies

Ingredients:

• 1/2 cup (1 stick) salted butter or margarine
• 1/2 cup milk
• 2 cups of granulated sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla flavoring
• 3 cups (often I do 3.5 cups) oatmeal (quick oats work better than regular oats)
• (optional) between 1/2 and 1 cup of peanut butter can be added while mixture boils
• if you use unsalted butter, add some salt (maybe 1/4 or 1/2 teaspoon salt)

Directions:
Add the butter, milk, sugar, cocoa, and vanilla to a pot. Mix and place on stove on medium heat, stirring occasionally. At first sign of boiling, set a timer and allow the mixture to boil for 4 minutes. Then remove the pan from the heat and add the oatmeal to the pot. Stir well and then spoon it onto a greased cookie sheet into the desired size of cookie you like. Allow to cool and dry for 10 or 15 minutes.

White Sauce / Creamy Sauce for Pasta

Heather often simply calls this "white sauce". We often have this sauce over noodles and served with grilled chicken and vegetables.

Ingredients:

• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1 cup milk (or 1/2 cup milk and 1/2 cup chicken broth)
• Spices (salt, pepper, garlic) to taste

Directions:

• Melt butter in sauce pan over medium heat. 
• Add flour and wisk together. 
• Add liquid (milk and/or chicken broth) 
• Cook over medium heat, stirring / wisking frequently until the sauce thickens (five minutes or so).

Peanut Butter Chocolate Bars

Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Directions:
1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Recipe By: Nancy
"These peanut butter bars taste just like peanut butter cups."
Printed From Allrecipes.com

Quick and Easy Foolproof Pizza Dough

For use in Pizza Pockets

INGREDIENTS
 1 cup warm water
 1 tablespoon honey
 1 tablespoon oil
 1 tablespoon instant yeast
 1 teaspoon salt
 2-3 cups flour (see note)

INSTRUCTIONS
1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).

2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).

3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES
I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer.

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.

YIELD:  1 LARGE OR 2 MEDIUM PIZZAS
PREP TIME:  10 MINUTES
COOK TIME:  10 MINUTES
TOTAL TIME:  20 MINUTES

From https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

Peanut Butter Corn Flake Cookies

Ingredients:    

• 1 cup corn syrup
• 1 cup granulated sugar      
• 1 cup peanut butter            
• 6 to 7 cups corn flakes

Mix the corn syrup, sugar, and peanut butter in a pot over medium low heat on the stove. When mixture comes to a boil, take off the stove and stir in the corn flakes.  Form it into cookies on a greased cookie sheet, or spread into a greased 9x13 cake pan like rice crispy treats and let them cool off for about 5 or 10 minutes.

Hot Mexican Dip

• 1/2 pound Ground Beef
• 1 Tablespoon Taco Seasoning
• 16 oz. can of Refried Beans
• 16 oz. Sour Cream 
• 16 oz. Salsa
• 1 to 2 cups Shredded Cheese (cheddar jack is what we usually use, but plain cheddar would be fine)

The ingredient portions do not have to be exact. For example, sometimes I use less sour cream and refried beans or more salsa and cheese. It just depends what I'm feeling like.

Directions: In a large frying pan:

• Brown the ground beef. Add taco seasoning (and salt and pepper, if you like).
• Layer on the refried beans (or what I typically do is just mix the refried beans together with the cooked ground beef).
• Spread the sour cream in a layer over the meat and beans.
• Pour the salsa in as the next layer
• Sprinkle the cheese over the top for the final layer

You can, of course, do other layers, for instance some people like a layer of diced olives on top.

Serve the dip in bowls and eat with tortilla chips.

German Pancakes (aka Rahn's Pancakes)

2 eggs
1/2 cup flour
1/2 cup milk
2 Tablespoons Butter
Dash of Nutmeg (optional)
(our pans are a little bigger so we add a little more milk and flour, bringing it to about 2/3 cup)

Heat oven to 425 degrees. Beat eggs and add flour and milk. Mix lightly (batter will be lumpy). Put two round cake pans in hot oven with butter in the pans, 1 Tbspn each. As soon as the butter is melted, add the mixture, divided between the two pans. Close oven and bake 12 to 15 minutes. Serve with powdered sugar, maple syrup, hot apples, lemon juice, or other toppings of your choice.

Rice Pilaf

INGREDIENTS:

• 2⅔ c. low-sodium chicken broth
• ⅓ c. unsalted butter
• 1 tsp. kosher sea salt
• ½ tsp. garlic powder
• ¼ tsp. ground black pepper
• ⅛ tsp. paprika
• pinch onion powder
• 2 tbsp. olive oil
• ⅓ c. vermicelli or orzo
• 1 c. long-grain white rice
• 1 tbsp. chopped fresh parsley

DIRECTIONS:

1. In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.

2. In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.

3. Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.

-You can also microwave the chicken broth mixture in a microwave-safe bowl for 2 minutes on high right before pouring it into the rice.
-You can cut back the butter to 3 tbsp. without it becoming sticky.

1.5x recipe:

• 4 c. low-sodium chicken broth
• 1/2 c. unsalted butter
• 1.5 tsp. kosher sea salt
• 3/4 tsp. garlic powder
• 3/8 tsp. ground black pepper
• 3/16 tsp. paprika
• pinch onion powder
• 3 tbsp. olive oil
• 1/2 c. vermicelli or orzo
• 1.5 c. long-grain white rice
• 1.5 tbsp. chopped fresh parsley

Stir Fry / Stir Fry Sauce

Ingredients for Sauce:

6 tablespoons soy sauce (3/8 cup)
2 garlic clove, minced (clove ~ teaspoon)
4 teaspoons cornstarch
6 tablespoons water (3/8 cup)
1 teaspoon fresh ginger, finely chopped (optional, we usually don't)
2 scallion, white and green parts, finely chopped (optional)
1 teaspoon chili oil (optional, we usually don't)

Directions for Sauce:
1 - Dissolve cornstarch in water.
2 - Stir in all other ingredients.

Ingredients for Stir Fry:

2 cups uncooked rice

1 cup of broccoli, washed and cut into bite sized pieces

1 cup carrots, washed and cut into bite sized pieces

1 cup celery, diced

1 cup green pepper (optional)

1 cup water chestnuts, diced (optional)

1 to 2 chicken breasts

Directions for Stir Fry:

1. Cook rice separately following rice directions.

2. Cut chicken into small, bite sized pieces. 

3. Grill chicken bites in frying pan with a little oil.

4. Once chicken is almost fully cooked, stir in diced vegetables and sauce. 

5. Bring to a simmer to thickened the sauce and soften the vegetables.

Serve over rice. Yummmmm.

Double Sauce Recipe:
3/4 cup tablespoons soy sauce
4 garlic clove, minced
3 tablespoons cornstarch
3/4 cup water
2 teaspoons fresh ginger, finely chopped (optional)
4 scallion, white and green parts, finely chopped (optional)
2 teaspoons chili oil (optional)

Tandoori Chicken

Tandoori Sauce
1/2 cup coconut milk (can sub regular milk, or yogurt)
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon black pepper
(the spices have been modified by us. the original recipe called for a full teaspoon of each of the spices. way too hot for us.)

Combine all the spices into a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.

Pulled Chicken
2 pounds chicken breasts cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped
2 cloves of garlic, minced
Pinch of salt

1. Fill a large pot with chicken stock and add the garlic and onion and bring to a boil.
2. Once boiling, add the chicken breasts and after 2 minutes reduce to low and allow to simmer for 12 to 15 minutes until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
3. Once cooled, place chicken back into the pot and using two forks shred the chicken finely. Add the tandoori sauce and serve immediately.

Serving Suggestions
Serve over naan bread or rice or both.

Crock Pot / Slow Cooker Method

Throw all ingredients into the crock pot with these modifications... Instead of half cup milk, add 15 oz can of coconut milk. Cook for 6 to 8 hours. During last 30 minutes, add a thickening agent (3 Tablespoons flour whisked with half a cup chicken broth). Take the chicken out, pull it apart, and add it back into the slow cooker.

Jell-O Pretzel Salad

2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O

Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!

Green Bean Casserole

1 can Campbell's Cream of Mushroom Soup (or we use cream of celery)
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Step 1
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Step 3
Bake for 5 minutes or until the onions are golden brown.

Recipe Tips
For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.

Texas Roadhouse Copycat Rolls

1 pkg. active dry yeast = 1 Tblsp Active Dry Yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Soften yeast in warm water with a teaspoon of sugar.

Add yeast, milk, sugar and enough flour (like 2-3 cups) to make a medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough . Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.

Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.

Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter

Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)

Creamy Mashed Potatoes

INGREDIENTS
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

INSTRUCTIONS

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.