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