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
• 1/4 cup butter (original recipe said 1/2 cup but that was too much for us)

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:

Roast

• 1kg / 2lb beef chuck roast

• 1 tbsp olive oil

• 0.5 tsp EACH salt and pepper

Flavor Base 

• 2 cloves garlic, minced

• 1 onion, diced

• Half large red bell pepper, diced

• 1/2 can beef broth/stock

Beans and Tomatoes 

• 14oz can of black beans (or red kidney or pinto beans, drained)

• 14oz crushed tomato

• 1/8 cup tomato paste

Chili Spices

• 0.5 tbsp EACH cumin, garlic powder, onion powder, oregano, paprika

• 0.5 tsp salt

• 0.25 tsp black pepper

• 0.5 tsp cayenne pepper (optional, very spicy hot, use only to taste)

Sauce Thickener

• 3 tbsp flour, corn flour or corn starch

• 1/2 can beef broth

Instructions:

Season and Sear Roast

• Heat 1/2 tbsp olive oil in Instant Pot on Sauté. 

• Season beef with a little salt and pepper.

• Sear beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

Sauté Garlic, Onion, and Pepper Flavor Base

• Add 2 cloves minced garlic, 1 diced onion, and 1 diced red pepper 

• Sauté in slow cooker for 2 to 3 minutes.

• Add 1/2 can beef broth, bring to simmer, scraping the bottom of the skillet 

Beans, Tomatoes, and Slow Cook

• In the slow cooker, add 14oz can of black beans, 14oz can of crushed tomatoes, 1/8 cup tomato paste, and Chili Spices. Stir.

• Add beef - it may not be fully submerged.

• Cook on for 8 hours.

Shred Beef and Thicken Sauce

• Remove beef from slow cooker and shred with two forks.

• Mix flour and 1/2 can beef stock, then pour into slow cooker. 

• Add beef, then slow cook for a further 20 minutes to allow sauce to thicken and beef to re-heat.

Serve with corn chips, cornbread, or over rice.

*******Original Instructions*********

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
• 1/2 cup beef broth/stock

BEANS & TOMATOES

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

HOMEMADE CHILI SPICES (NOTE 2)

• 0.5 tbsp EACH cumin, garlic powder, onion powder, oregano, paprika
• 0.5 tsp cayenne pepper (optional, very spicy hot, use only to taste)
• 0.5 tsp salt
• 0.25 tsp black pepper

SAUCE THICKENER

• 3 tbsp flour, corn flour or corn starch
• 1/2 cup beef broth/stock or water

Instructions

BROWN BEEF

• Heat 1/2 the oil in a heavy skillet over high heat. 
• Season beef with a little salt and pepper.
• Sear beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

SAUTE FLAVOUR BASE

• Add a touch more oil if needed.
• Add the garlic, onion and capsicum (bell peppers) and sauté until caramelized, 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, and Chili Spices. Stir.
• Then add beef - it may not 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 flour and 1/2 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

Ingredients

• 2 large eggs
• 1 ¾ cups milk
• ½ cup vegetable oil (1/3 cup is fine too)
• ½ teaspoon vanilla extract

• 2 cups all-purpose flour
• 1 tablespoon white sugar
• 4 teaspoons baking powder (or ½ teaspoon baking soda)
• ¼ teaspoon salt

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.