Gingerbread- soft cookie

 Gingerbread Men Cookies 

https://www.tasteofhome.com/recipes/gingerbread-men-cookies/ 

 

INGREDIENTS 

 

1/2 cup butter, softened 

3/4 cup packed dark brown sugar 

1/3 cup molasses 

1 large egg, room temperature 

2 tablespoons water 

2-2/3 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

2 teaspoons ground ginger 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground allspice 

Frosting of 

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
• Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Zucchini Sausage Bolognese

 

TIME TO MAKE INSTANT POT ZUCCHINI BOLOGNESE!

Serves 4

Ingredients:

• 2 tablespoons extra virgin olive oil or avocado oil
• 1 large yellow onion, diced
• 1 pound bulk Italian sausage
• 1½ pounds zucchini, diced into ½-inch pieces
• 3 garlic cloves, minced
• Magic Mushroom Powder or Diamond Crystal brand kosher salt (with added umami boosters detailed in the instructions)
• Juice from ½ lemon

Method:

Grab your Instant Pot or pressure cooker and turn on the Sauté function. When the metal insert is hot, pour in the olive oil.

Add all ingredients: Add onions, saute, cook sausage until no longer pink. dump in zucchini and garlic

You don’t need to add any extra liquid. Trust me—the zucchini will release enough liquid for the contents to reach high pressure. Lock the lid and program the Instant Pot to cook for 35 minutes under high pressure.

you can naturally release or quick release. smoosh the sauce around so it's chunky. Add lemon and if it needs more magic mushroom or salt pepper/add it now. 

Serve over zoodles or noodles

Zulauf Chili

 From Aunt Kaye

Ingredients:

• 1can kidney beans- drained and rinsed
• 1 can pinto beans- drained and rinsed
• 1 can Hormel Chili with no beans
• 1 lb Ground Turkey- cooked with chopped onion and drained
• 1 small can diced green chilis
• 1 med can diced tomatoes- do not drain
• 1/4 C of brown sugar

Directions

In a large pot, combine bean and chili. Mix well. Add ground turkey, green chilis, and tomatoes. Mix in the sugar. Allow to simmer for 1 hour. 

Tastes great the next day!

Pot Roast with Balsamic and Dijon

 

Ingredients

• 2-3 tablespoons vegetable or canola oil
• 4 pounds Chuck Roast
• 1 medium to large yellow onion, chopped
• 1/3 cup balsamic vinegar
• 2-3 tablespoons Dijon mustard
• 5 sprigs fresh thyme
• 2 cups reduced-sodium beef broth
• 2 bunches small carrots, with tops (cut off tops leaving a small stub)
• 8 ounces mushrooms, stems removed and sliced
• 1 pound very small baby potatoes, white or red
• kosher salt & freshly ground black pepper

Instructions

1. Preheat oven to 300F.
2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
3. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
4. Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.
5. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

From:

https://www.thewickednoodle.com/chuck-roast/?pp=1

Raspberry Freezer Jam

1 flat of berries = 12 quart sized jams and needs 4 pectin boxes 

Case study: August 10, 2020. 

1 case from Christine, 5 cases from Amelia (Christine's were almost 2x the amount of berries)

5.5 cases of bear lake raspberries yield= 19 boxes of Sure Jell pectin & 76 quart size jam containers 

Each pectin box yields 4 quart containers

Almond-crusted halibut with lemon garlic butter

 

LEMON GARLIC BUTTER

• 1/2 tablespoon garlic, minced
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup butter, unsalted (at room temperature)

HALIBUT

• 2 fresh halibut fillets
• 2 tablespoon lemon garlic butter (as per recipe set out above)
• salt and pepper, to taste
• 3 tablespoon ground almonds

1. Preheat oven to 400 F. Place the halibut fillets on a lined baking tray and set aside.
2. Lemon Garlic Butter: In a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed. Add the butter and continue to blend until fully combined.
3. Spread 1/2 tablespoon of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top.
4. Sprinkle 1 and 1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to fully cover it.
5. Bake the halibut for 5 minutes.
6. While the halibut is still in the oven, change the oven to broil on high. Continue to cook for 5 more minutes or unto internal temperature is is about 120 degrees.
7. Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.

Parmesan Lemon Orzo

 

INGREDIENTS

• 1 cup orzo
• 2 tablespoons butter
• 2 cloves garlic minced
• 2 cups water or chicken broth
• 3 tablespoons lemon juice fresh, about 1 lemon
• zest of 1 lemon
• 1/4 cup parmesan cheese shaved or grated
• 2 tablespoons parsley chopped, garnish

INSTRUCTIONS

• Heat butter in a saucepan over medium heat. 
• Add orzo, and cook for 3-5 minutes or until browned. Add garlic, and cook for an additional minute or until garlic is fragrant.
• Add water. Cover, and cook for 20-25 minutes or until orzo is cooked.
• Fluff with a fork. Stir in parmesan cheese, lemon juice, and lemon zest. Garnish with parsley.
  A great side dish for almond crusted halibut!

Lime Rice

Lime Rice Pilaf
from foodnetwork.com

Yields: 4 C of cooked rice

2 Tablespoons salted butter
1 small onion, peeled, and finely chopped
2 C long grain white rice (I prefer Jasmine)
3 3/4 C vegetable or chicken stock
1/4  - 1/2 C fresh lime juice (depends on how strong you like the lime flavor)
2 teaspoons grated lime zest, chopped
Chopped fresh parsley or cilantro

Directions for cooking in a pan on the stove:

1. Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. 
3. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. When ready to serve, stir and sprinkle with chopped parsley or cilantro. 

Directions for cooking in a rice cooker:

1. 1. Melt butter in a small saute pan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Meanwhile measure two cups of rice, rinse the rice, and place in rice cooker. Add the 1/4- 1/2 C of fresh lime juice to the rice. Use your rice cookers liquid to rice ratio to measure out the remaining liquid as vegetable or chicken stock. (The lime juice counts towards the total amount of liquid.) For example: My rice cooker calls for 2 1/2 C of liquid for 2 C of rice. So I use 1/2 C lime juice and 2 C of chicken stock. 
3. Add lime zest and sauteed onions, including the butter to the rice cooker, and cook with the white rice setting. 
4. When ready to serve, stir and sprinkle with fresh cilantro or parsley. You can also season to taste with salt and pepper. Note: I have found that when I use salted butter for the onions, I do not need to season more. 

Cory’s chicken

Corys chicken

4 breast brined

4 cups warm water and 1/4 cup salt. Brian breast for 20 to 30 minutes. Cook breast in Pyrex grease with extra-virgin olive oil. Sprinkle with mixture as follows

Onion powder

Tablespoon garlic powder tablespoon salt half tablespoon cayenne 1 1/2 tablespoons paprika 1 tablespoon smoked paprika 1 tablespoon thyme 1 tablespoon rosemary parsley and basil to taste

OK Rule your chicken breast in the extra-virgin olive oil sprinkled in mixture. Rub it in. Flip your breast. Sprinkle the mixture. Rub it in. Leave enough mixture that you can then coat the top side of the breast like a breading with the seasoning.

Baking oven at 425° for about 25 minutes. Internal temperature of 145 to 150. More like 28 minutes for Carroll’s desired temperature. 

BBQ Chicken Quick

BBQ Chicken Sandwich (serves 4-5) (from http://shopnserve.blogspot.com/2011/07/bbq-chicken-sandwich.html)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. 

I cook mine in the Instant Pot. Chicken in with 1 C of water, cook on high pressure for 12 minutes if raw, 15 minutes if frozen. You can manually release pressure or let it self release. While chicken is still hot, remove from water and shred with forks. Dump out the Insta Pot water, and return chicken to the Instat Pot. 

Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Keep warm for another 20 minutes, or until you serve. 

Serve on rolls with cilantro and onions to add on top if desired

Coconut Layered Cake

From Elizabeth Brown’s Easter Party
This is the recipe:

The cake is a white cake
Mix. Not yellow or vanilla. Make sure it’s “white”. I bake 2-3 cake rounds. If you do two cake rounds - after they are baked and cooked, I cut them in half - making four thin layers.

The filling is
2c sour cream
2c sugar
2c shredded coconut
Mix the sour cream and sugar together until the sugar dissolves. Add in coconut and mix until blended. Now divide this in half. One half will go in between the cake layers.

For the frosting, take the other filling portion and mix it with a container or cool whip.

To assemble - spoon filling over each layer. Stack however many layers you dream of ;)

Frost with cool whip mixture! Viola!

Special Occassion Raspberry Jam

3 1/4 cups crushed berries

1/4 cup lemon juice

1, 2-ounce package pectin (MCP brand preferably)

1 cup light corn syrup 

4 1/2 cups sugar

*Wash and rinse plastic storage containers so they are ready to be filled.

*Prepare fruit: wash raspberries in cold water.  Crush clean berries with a potato masher or pulse in a food processor (do NOT puree.  There should be little bits of fruit still in the jam.)  Measure exact amount of crushed berries into a large pot.

*Add lemon juice and stir.   

*Gradually stir pectin into fruit.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.  

*Pour corn syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.  

*Stir in sugar gradually.  After mixing in sugar, put the pan on lowest stove heat setting and stir, making sure all the sugar is dissolved.  You don't want the jam to get too warm.  Stir constantly until sugar is completely dissolved and no longer grainy.  

*Pour into prepared containers leaving 1/2" space at top for expansion during freezing.  Let stand at room temperature for 24 hours until set.   

*Store in refrigerator for up to 3 weeks or freeze for up to 1 year.  

NOTES FROM MOM: Costco gets raspberries from Mexico in April that come in 12-oz. clam shells.  To make 6 batches of jam, you need:

-14, 12-oz clamshells of fresh berries

-6 boxes of pectin

-27 cups of sugar

-6 cups Karo syrup

-1 1/2 cups lemon juice

Two 12-oz clamshells makes approximately 3 cups of crushed berries. 

A single recipe yields approximately 8 cups of finished jam (or 4, 2-cup storage containers).

 

Street Corn

Served by Paselly- Cocoa's friend
Ingredients:

• 3 Cans of corn, broiled until it gets a bit charred. 
• 1 1/2 Tbsp olive oil
• 2 Tbsp mayonaisse
• 3 Tbsp sour cream
• 3/4 C freshly grated parmesan cheese
• 1 Tbsp jalapeno, deseeded and finely chopped
• 2 Tbsp of Trader Joe's Everything but the Elote seasoning blend
• 1/2 Red onion, finely chopped
• Juice of 1/2 to 1 lime
• Cotija or Feta, to crumble

Directions:

1. Drain canned corn and toss in olive oil. Spread out on a baking sheet and broil in oven until a but charred. 
2. Transfer corn into a bowl and while still warm, add mayonnaise, sour cream, and parmesan. Stir to combine. This will create a dressing on the corn. 
3. Add remaining ingredients. 
4. Adjust lime juice and salt to taste. Serve warm or at room temperature. 

Honey Sriracha Ground Turkey Meatballs

From a Tone and Tighten Meal Plan that tiff bought

This is a great recipe for the whole family! For those who prefer no spice, you can serve the meatballs without the sauce drizzled. For our family of 6 I make the recipe 1.5 times.

Prep time: 15 min
Cook time: 20 min
Servings (6 meatballs/serving): 7 

Ingredients:
2 lbs lean ground turkey
1 C whole wheat breadcrumbs
2 eggs
1/4 C onion, finely chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
pinch crushed red pepper

For the sauce:
1/4 C honey
2 Tbsp sriracha
3 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
1/2 tsp ground ginger
3 cloves garlic, minced
1/2 tsp sesame oil

Garnish (optional):
1/4 C green onions, diced
1 Tbsp sesame seeds

Directions:

• Preheat oven to 375 degrees
• Lightly spray a large baking sheet with non-stick cooking spray (or cover with foil)
• In a large bowl, mix together all ingredients for meatballs until thoroughly combined. 
• Shape into balls that are about 1 1/2 inches in size. Should make between 35-40 meatballs,
• Set each metball on the prepared baking sheet. 
• Cook for 20-25 minutes or until meat is cooked through to 165 degrees. 
• While the meatballs are cooking, combine all the ingredients for the sauce in a small saucepan. 
• Bring to a boil over medium heat while mixing sauce continuously, then reduce heat to low and let sauce simmer for 3-5 minutes. 
• Remove meatballs from over and pour sauce over the top. If desired sprinkle with green onions and sesame seeds. 
• Serve with cooked quinoa, brown rice, or vegetables. 

Excellent Chicken Enchiladas

CHICKEN ENCHILADAS

Excellent

Terri Costley

Prep time: 45 mins.

Cook time: 20 mins.

Ingredients:

Pkg. of at least 16 corn tortillas (I like Guerrero because they hold together well & I get a package of at least 20)

1 Rotisserie Chicken – debone and shred the chicken up

2 small cans of diced green peppers

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. smoked paprika

½ C of chicken stock

½ can of Cream of Chicken Soup (You will use the other half in the sauce)

*Mix together and heat on low to mix the flavors.  After heating up, turn off heat and keep near)

2 cans of refried beans

Heat on low:  (When warmed up, turn off the heat)

Heat on low in a separate frying pan:

3 Cans of Enchilada Sauce 15 oz  (I like the Hatch brand – Red Medium)

½ can of Cream of Chicken soup (This adds some thickness and takes the spice level down) 

2 Cups of shredded Sharp Cheddar and Jack cheeses

Garnish:  Chopped cilantro leaves, chopped lettuce, chopped scallions, 

sour cream, chopped tomatoes (Pico de gallo), guacamole.

Guacamole

2 Avocados – mashed up

½ lime zest and juice

½ C diced yellow onion 

3 Tlb. chopped fresh cilantro

½ tsp. salt 

1 tsp. minced garlic

1 pinch ground cayenne pepper

¼ C pico de gallo/or diced tomatoes

Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor or serve immediately.

DIRECTIONS:

Now the fun begins!

 Take the tortillas and put them close to the sauce.  Have an11 x 13 casserole dish close to all the heated pans.  Cover the bottom of the casserole dish with sauce.  This is what you are putting the enchiladas in.

Put three corn tortillas in the sauce and let them warm up so you can roll the enchilada.  With tongs, pull out the first tortilla.

With two spoons spread a spoon full of refried beans in the middle of the tortilla.

With tongs, put the chicken mixture in on top of the beans.

Put a small amount of cheese on top of meat.

Roll the tortilla up and move it seam side down to the side of the dish.

Continue this until you are done using up all the beans and meat.

*Remember to keep the tortillas going into the hot sauce so they have time to warm up before you start to put the beans and meat in them. If for some reason you have to step away to do something, don’t leave the tortillas in the sauce.  Because if they get too warmed up, they will fall apart. J

*(Sometimes I have more than will fit into this pan, so I put the rest in a smaller dish and freeze it for another day)

You should have cheese and sauce left over.

Take the sauce and spoon it over all the enchiladas.

Take the rest of the cheese and put it on the enchiladas.

Now cook for 20 mins. Until you can see the sauce bubble.

You now have a delicious pan of Chicken Enchiladas.

Put on the table with all the toppings and people can add their own toppings as they prefer  

Lemon Garlic Butter Chicken and Green Beans Skillet-Whole30

Lemon Garlic Butter Chicken and Green Beans Skillet

Prep time: 10 minutes

Cook time: 20 minutes

Yields: 3 servings

Ingredients:

            3-6 skinless, boneless chicken thighs

            1 pound green beans, trimmed

            3 tablespoons butter or ghee, divided

            4 garlic cloves, minced

            1 teaspoon paprika

            1 teaspoon onion powder

            ¼ teaspoon salt and fresh cracked black pepper

            Juice of ½ lemon

            ½ cup chicken stock

            ½ cup fresh chopped parsley

1 Tbl hot sauce (like Frank’s red hot original)

¼ tsp red pepper flakes (optional)

Instructions:

1.     In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2.     Arrange green beans in a microwave-safe dish with ½ cup water. Cook in the microwave for 8-10 minutes until almost done but still crisp.

3.     Melt 2 tablespoons butter/ghee in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and is at 165 degrees. Transfer chicken to a plate and set aside.

4.     In the same skillet, lower the heat and melt the remaining tablespoon butter/ghee. Add chopped parsley, garlic, hot sauce, red pepper flakes, and precooked green beans and cook for 4-5 minutes, stirring regularly. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5.     Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper.

6.     Serve and enjoy!

Jacob’s Rolls

Plowman House Rolls
Jacob learned how to make these rolls from Brenda Plowman

2 tablespoons SAF yeast

½ cup warm water

1 tablespoon sugar

1 ½ cups whole milk

½ cup butter

½ cup sugar

2 teaspoons salt

3 eggs

6 cups+ King Arthur Bread Flour

In a 2-cup glass Pyrex, melt ½ cup butter ( one stick).  Add 1 ½ cups whole milk to the melted butter and warm in microwave for 60 seconds. Mix gently. 

Set aside to cool enough that it is just warm to the touch. Remember you don’t want anything too hot that will kill your yeast!

In another 2-cup glass Pyrex, fill ½ cup very warm water (like bath water temperature for a baby) 

Stir in 1 tablespoon sugar to dissolve.

Add 2 tablespoons yeast and stir to dissolve.

This should bubble up within 3-5 minutes indicating your yeast is active!

In bowl of stand mixer with dough hook attachment, add 

½ cup sugar, 

2 teaspoons salt &

3 beaten eggs and mix slightly.

Add butter/milk mixture and mix to combine.

Add yeast/water mixture and mix to combine.

Add 5 cups flour and start mixer on low speed and gradually increase speed.  Your dough at this point should look like banana bread dough.

Slowly add your last cup+ of flour.  You want your dough to pull away from the sides, but not from the bottom.  

Allow your machine to knead for a good 3-4 minutes until dough is smooth and elastic.  

Pull dough from bowl.  Butter bowl and return dough.  Cover with plastic and allow to proof for up to one hour, until it has about doubled in size.  To hurry this first rise along, place a pan of hot water at the bottom of your cold oven and the covered dough on a higher rack.

Once dough has risen, punch dough down to deflate.  

Shape rolls using the C-pinch method and place on parchment-lined ½ sheet pans.  Give each roll an ittty-bitty pat of butter on each top and gently cover again with plastic wrap.

Depending on the size you want your rolls, you could yield anywhere from 24 large or 40 small rolls per batch.

Allow for a second rise in a warm place—this could be in your garage, outside in the shade or in your oven with the proof function orrefresh your pan of hot waterand replace at the bottom rack of your oven.

Allow to rise for approximately 30 minutes until shaped rolls are nearly doubled in size.  

Set pans aside to preheat oven to 350 degrees.

Bake rolls for 12 minutes and then check for doneness.  You want a golden brown top with very light brown sides.  Depending on your oven temperature (if it runs hot or runs cooler) keep adding a minute or two.  This is the time you have to WATCH YOUR ROLLS! 

When you take from oven, immediately skate a stick of butter across each roll to give a nice glisten.

If you can, wait a good 5 minutes to let your beauties cool enough before slathering in more butter and popping in your mouth!