- 3 tablespoons smoked paprika
- 2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2-1 teaspoon cayenne pepper
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
(Recipe makes a single pie crust, double if needing a double pie crust.)
- In a large bowl (preferably metal), combine flour and salt. Set bowl in fridge. Meanwhile, cut butter into cubes and set in freezer until very cold. (Alternatively, you could freeze butter and grate with a cheese grater.)
- Take butter and flour out of fridge/freezer. Cut butter into flour until mixture resembles coarse crumbs. Work fast and ensure that all ingredients stay cold. Stir in ice water, a tablespoon at a time, until mixture forms a ball. The dough should have small bits of butter – this makes the crust flaky. It will still look crumbly, but will stick together as a ball if you press it with your hands. Wrap dough ball in plastic and refrigerate for 4 hours or overnight. Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage.
- Take dough out of fridge and roll out to fit a 9 inch pie plate. You may need to roll it out twice. The first roll is usually crumbly and uneven and has large breaks. Just gently gather the dough, form another ball, and roll out again. Smooth, round crust should be easier the second roll out.
(Additional Tips: You could place Ziploc bags of ice on your counter where you intend to roll out your dough, this makes the work surface cold. I have a marble rolling pin, so I just place my rolling pin in the freezer so that it is very cold.)
- Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Bake at 400 degrees until golden brown.
1 cup uncooked rice
1 box of chicken broth
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies
Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.
1 lb Ground Beef
1/2 of an Onion diced
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt to taste
1 cup Ketchup
1/2 cup Water
2 Tbsp vinegar
2 Tbsp Brown Sugar
Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.
- 7-9 pound Boston butt
- Rub with Love – Steak Rub
- Coarse/Kosher Salt
- High quality lump charcoal
- 3-5 Large Hickory chunks
Before preparing meat, place Hickory wood chunks in bowl of warm water to soak.
Place pork butt on large cooking sheet. Pat surface dry with paper towels.
Cover surface of pork butt with as much Kosher salt that will stick to surface. Gently pat the salt onto the meat with hand, but do not force more salt than will naturally stick.
Cover surface with as much Rub with Love Steak Rub that will stick on surface. It is really hard to over-do Rub with Love, so be liberal. If a stronger flavor is desired, wait about 20-30 minutes after salting to apply Rub. The salt will draw out moister, allowing more rub to stick.
Make sure all ash from previous cooks is removed. I typically give the Egg a moderate cleaning all around before starting the cook. Open top and bottom vents fully. Fill firebox with high-quality lump charcoal. Light charcoal with typical methods. Allow most of the charcoal to ignite, then close lid and reduce top and bottom vents to nearly closed, 1/2-1/4″. Periodically “burp” grill to let out heat. Target temperature is 250°F. Once grill is nearing temp, place soaked Hickory chunk on coals. Install Plate Setter legs up, placing grate on Plate Setter legs. I wrap my Plate Setter in foil to keep it clean; the butt drips a lot. It typically takes me 30-45 minutes to prep, light, and get grill to target temp.
Once the grill has stabilized at 250°F for about 10 minutes, place meat on grill, fat up. The BGE is exceptional at maintaining temperature. Very small adjustments are needed to correct temperature trends. Remember, it takes a few minutes for vent adjustments to change the temperature. It’s more about looking at trends than the exact temps. I typically make adjustments about 1/8-1/4″ at a time, and wait 5 minutes for temps to change. Again, look for trends, not temps. Check grill temperature every 30-60 minutes. About 4 hours in, flip the butt using 2 large spatulas. After flipping, start checking temperature of meat. At 4-5 hour mark, meat should be nearing stall temperatures of ~165°F. During the stall, the meat will stay around 165°F for 1-2 hours. Target internal temperature is 195°F – 205°F. It is likely there will be a 10-15°F variance in different areas of the meat. Try to get every part to a minimum of 190°F, but don’t let any part get over 225°F.
When all parts of meat have reached target temp, remove meat from grill and allow it to rest for 1 hour. After the meat has cooled, pull apart by hand or with fork. Discard large hunks of fat; there should not be many. Optionally, chop meat with large knife after pulling. Mixing the outside parts of the meat with the inside sections will distribute the seasoning and flavor throughout the final product. Meat will keep 5-7 days refrigerated.
- 4 teaspoons chili powder
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 2 teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
We have been making fajita’s in the cast iron using strip steak. Just cut it up in thin strips, season, and cook in a hot cast iron. We ate it with corn tortillas and avocado slices.
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1Tbsp. water
- 1/4 cup molasses
- 2 and 1/4 cup flour
- 2 tsp. ginger
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.
Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.
- 1/4 cup fresh Rosemary
- 2 Tbsp Thyme
- 1 Tbsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- 1 medium onion, roughly chopped
- 1-2 celery stalks chopped
- 1 can/box of Beef Broth
- 1 standing rib roast (prime rib), ~7 pounds
- Freshly ground pepper
- As much coarse salt that will stick to the meat
Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.
Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan.
Place in oven and cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. At 250°F, our 7lbs roast took ~3 hours using convection broil.
While it cooked we made sure to baste with the pan juices every half hour or so. We also ended up covering with aluminium foil about half way through cooking due to the top getting plenty browned.
Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. Keep in mind that temperature will rise by about 5°F while resting. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.
Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F.
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, about 5 to 10 minutes. (We didn’t do this and the outside ended up really good without it. Using convection broil puts a good crust.) But be careful not to overcook! Remove from oven, carve, and serve immediately. Sharpen knife before slicing.
Take pan juices and transfer to a small pot. Add some more beef broth and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.
- 1 ½ cups flour
- ½ cup semolina flour
- 2 whole eggs, at room temperature
- 3 egg yolks, at room temperature
- water (I use about 1/2 cup)
- In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks.
- Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.
- When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.
- Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. If it isn’t a little pliable add some water until its still a firm ball, but has some give when kneeded.Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes.
- If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle a bit on your rolling pin as well. Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough.
- Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is just al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately.
(If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days. It can also be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking. This recipe makes enough pasta for two meals for my family of 4. I divide in half and cook one half of the dough and freeze the other.)
This is what mine looked like before cooking:
- 1TB butter
- 2 TB flour
- 2 TB milk
- 1/2 cup chicken stock
- Large pinch of: onion powder, garlic powder, thyme, salt
Chicken & Potatoes:
- Olive oil
- chicken thighs
- 2 garlic cloves crushed
- yellow onion, diced
- chicken stock
- 2 tsp white sugar
- carrots, diced
- red potatoes, cut into chunks
- fresh rosemary
- fresh thyme
Preheat oven to 400.
Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Whisk in milk. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, and salt. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside.
Meanwhile, heat olive oil in a large oven safe pan over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.
Return pan to heat. Add garlic and onion and carrots. Cook, stirring until it starts to get tender. Add sauce, more chicken stock, and sugar. Add potatoes, rosemary and thyme. Stir to combine.
Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through.
The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out.
- In a large mixing bowl, cream together the room temperature butter and brown sugar. Add in the eggs one at a time, and beat well after each addition. Mix in pumpkin puree, vanilla, and milk, and mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. Gradually add the dry ingredients to the wet, and mix until just barely combined. Use a spatula to scrape down the sides.
- Heat your waffle iron, and cook according to your waffle maker instructions.
- Serve immediately with butter and maple syrup.
- 1 lb ground beef
- 1/4 cup oats
- 1/2 cup milk
- 1 egg
- 1 tsp salt
- 1 Tbsp Worcester sauce
- 1/2 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 cup Ketshup
- 1/3 cup water.
Mix ingredients for meat balls, shape in balls and brown. Drain on paper towels and wipe grease from skillet. Return meatballs to skillet. Mix sauce ingredients and pour over meatballs.
Simmer for a few minutes. My mom served over rice…But any sides you like would work.
I recently made Carnitas and my family got tired of the leftovers so I had to get creative. I made enchiladas with what I had leftover and they turned out really good…
- Carnitas – shredded
- 1 can of enchilada sauce
- 1 can of diced green chilies
- 1 bag shredded Mexican blend cheese
- fresh cilantro
- In a large bowl combine pork, 1/2 cup of the enchilada sauce, and 1 tablespoon snipped cilantro. Set aside.
- In a medium bowl combine the remaining enchilada sauce and the diced green chili peppers. Spread about 1/2 cup of enchilada-green chili pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
- Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chili pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
- 1 Tb. olive oil
- 8 oz. bacon, diced
- 2 1/2 lbs. chuck beef cut into one-inch cubes
- 1 lb. carrots, sliced diagonally into one-inch chunks
- 2 yellow onions, sliced
- 2 stp. chopped garlic
- 1 bottle dry red wine (like a Pinot Noir)
- 1 can (2 cups) beef broth
- 1 Tb. tomato paste
- 1 tsp. fresh thyme leaves (or 1/2 teaspoon dried)
- 4 Tb. unsalted butter at room temperature
- 3 Tb. all-purpose flour
- 1 lb. fresh mushrooms, thickly sliced
Preheat the oven to 350 degrees.
Heat olive oil in a Dutch oven. Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown. Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).
Dry the beef cubes with a paper towel and season with salt and pepper. In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes). Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.
Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot. Cook for ten to fifteen minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer.
Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.
Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork. Stir the product into the stew to thicken.
Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew. Bring to a boil, then lower the heat and simmer for fifteen minutes. Season to taste.
To serve, toast thick slices of bread, then rub them with a cut clove of garlic. The garlic melts into the hot bread like magic. For serving, spoon the stew over a slice of bread and sprinkle with parsley. (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.
*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end.
- 1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
- 1 ¼ cup brown sugar tightly packed (250g)
- 1/2 cup sugar (100g)
- 1 large egg + 1 yolks (room temperature preferred)*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (350g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well.
- Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
- Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
- Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.
- 3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
- 1 tablespoon coconut oil
- 3 garlic cloves lightly crushed but whole
- 1 large white onion small dice
- 1 tablespoon minced fresh ginger root
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1-6 ounce can tomato paste
- 1 tablespoon sugar
- 1-15 ounce can coconut milk
- 1/4 cup flour
- 1/2 cup fresh lightly chopped cilantro leaves
- Chili flakes.
- Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
- Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
- Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.
- 2-4 sweet potatoes, baked
- 1 TB Butter
- Salt and Pepper, to taste
- 1 Onion, diced
- 1 clove of Garlic, diced
- 1 cup Carrots, diced
- 1lb Ground Beef
- 1 Tsp Thyme
- 2 TB fresh Rosemary
- 1 6oz. can of Tomato Paste
- Preheat oven to 400
- After baking the sweet potatoes, remove skins and mash them with a little salt and butter to taste.
- In a large skillet, cook the onion, salt, garlic, carrots. Cook until they start to soften.
- Add beef and cook until mostly cooked through.
- Add pepper, thyme, rosemary, tomato paste, and cook another minute or two.
- Pour meat and vegetable mixture into a casserole dish. Spread mashed sweet potatoes over the top.
- Bake until bubbly and heated through. Approx 15 min.
Note: You can use whatever vegetables you like. I also added green pepper, red pepper, squash, and zucchini. Some recipes I saw online used peas, celery, or even just used a can of mixed vegetables. You can also add some Worcestershire sauce, but that isn’t Paleo so I left it out.
- 2 tsp olive oil
- 1 yellow onion, diced
- 1 lb ground beef
- 1 medium yellow squash, chopped
- 1 medium zucchini, chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 pepper
- 1/2 cup corn kernels
- 1 cup black beans, rinsed well if using canned
- 4 corn tortillas, sliced into strips
- 12 ounces enchilada sauce
- 1/2 cup grated mozzarella or colby jack
- fresh cilantro, or green onions garnish
- Heat oil in large skillet on medium; add onion & beef. Saute until meat is almost done, then add both squash – cook another 4-5 minutes.
- Add spices, fresh corn, beans, tortilla strips, and enchilada sauce. While gently stirring, let heat to a nice bubbly consistency – about 4 more minutes.
- Top with cheese & cilantro/green onions if desired.
- 2 cups flour
- 3/4 cup salt
- 4 teaspoons cream of tarter
- 2 cups lukewarm water
- 2 Tablespoons of vegetable oil (coconut oil works too)
- Food coloring, optional
- Quart sized bags
Stir together the flour, salt and cream of tarter in a large pot. Next add the water and oil. If you’re only making one color, add in the the color now as well. Cook over medium heat, stirring constantly. Continue stirring until the dough has thickened and begins to form into a ball. Remove from heat and then place inside a gallon sized bag or onto wax paper. Allow to cool slightly and then knead until smooth. If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags. Start with about 5 drops of color and add more to brighten it. Knead the dough, while inside the bag so it doesn’t stain your hands. Once it’s all mixed together you’re ready to PLAY.
Store the play dough inside the bags once done to keep soft. Keeps for up to 3 months.
I’m just putting this here so that I remember it next time I need to make some!
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/4 teaspoons vanilla
- 4 apples (2 chopped, 2 shredded)
- 1tsp cinnamon
- 1/2tsp nutmeg
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
- In a medium bowl, mix flour, baking powder, baking soda and salt.
- In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
- In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
- 2 cups oats
- 1 cup coconut flakes
- 1 cup nut butter (we like cashew butter)
- 1 cup ground flax seeds
- 3/4 cup chocolate chips
- 2/3 cup local honey
- 1/2 Tbsp vanilla
- Nuts such as almonds or pecans (optional)
Combine all ingredients in a bowl until thoroughly mixed. I think it is easier to microwave the honey and nut butter for a few seconds first so that it is easier to stir. Then press mixture very firmly into the bottom of a 9×13 pan (like when make rice crispy treats). Place in freezer for approx. 1 hour, then slice into bars or squares with a sharp knife. If you prefer, you can also shape them into balls and place on a cookie sheet in the freezer for about an hour then store in a Tupperware container.
- 3 cups peeled, cooked, and mashed sweet potatoes
- 1 cup sugar
- 1/3 cup butter, melted
- 2 eggs
- 1tsp vanilla
- 1 tsp cinnamon
- 1/4tsp nutmeg
- 1/4 cup heavy cream, half-and-half, or whole milk
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.
- 1 cup brown sugar
- 1 cut walnuts or pecans
- 1/3 cup all-purpose flour
- 3Tbsp butter; melted
Mix together with fork; sprinkle over top of casserole.
- 1Tb Chipoltle powder
- 1Tb Paprika
- 1Tb Onion Powder
- 1Tb Salt
- 1.5 tsp Cinnamon
- 1.5 tsp Black Pepper
- 4 eggs
- 3/4 Cup canned pumpkin
- 1tsp. Vanilla
- 2Tb. Maple Syrup
- 1tsp. Cinnamon
- 1tsp. Nutmeg
- 1/2tsp. Cloves
- 1/2 tsp. Baking Soda
- 2Tb. Butter, melted.
Whisk eggs, canned pumpkin, vanilla, and maple syrup together. Add spices and baking soda. Melt the butter and add to the batter. Grease skillet with butter and spoon out batter into small pancakes. Flip carefully.
1Tb. Chipotle Chili Powder
1Tb. Smoked Paprika
1Tb. Onion Powder
1Tb. Sea Salt
1/2 Tb. Black Pepper
- 1 (12 pound) bone-in ham, rump portion
- 1/2 cup whole cloves
- 1 cup packed brown sugar
- 4 cups water, or as needed
- Preheat the oven to 350
- Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
- Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees. Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
4 tablespoons unsalted butter, divided
1 cup all-purpose flour
1/4 cup plus 2Tbsp. granulated sugar
1 teaspoon kosher salt
4 large eggs, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract
Powdered sugar, for serving
Lemon wedges, for serving
Heat the oven to 375 degrees F.
Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.
1tsp Black Pepper
1/2 tsp Garlic
1/2 tsp Onion
1/2 tsp Rosemary
1/2 tsp Oregano
- 1/2 cupSugar
- 1/2 cup Brown Sugar
- 1 stick Unsalted Butter
- 1 Large Egg
- 1/2 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cup All Purpose Flour
- Chocolate Chips
Bake at 300 degrees for 18 min.
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
- Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
4 cans of green beans, well drained.
1 cup brown sugar
1 cup ketchup
1 large onion chopped
5 slices raw bacon, chopped
Mix onion, ketchup, and brown sugar well. Mash out all lumps. Add green beans and bacon. Mix well. Cover and bake at 350 degrees for two hours.
For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (Filet Mignon)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
Directions (preheat oven to 450)
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices.
Green Peppercorn Sauce: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Tips: Works best if milk and egg sit out for a bit and get close to room temperature.
1 package of dry yeast
2 cups luke warm milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups plain flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup melted butter
Directions: Sprinkle yeast over milk. Stir to dissolve. Separate eggs and set whites aside. Add egg yolks and vanilla to milk/yeast mixture. Add remaining ingredients. Beat egg whites until fluffy and fold into batter. Let stand to rise until it doubles.
1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish
Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.
I wanted to make pumpkin bread the other day and I didn’t have any shortening so I went to allrecipes.com and found a pumpkin bread recipe that didn’t call for shortening and it turned out to be soooo good! I think I like this better than my recipe. I followed the recipe exactly except I didn’t have any ginger or nutmeg so I left that out and it was really good without it.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I wanted to make an apple pie and found this recipe on Allrecipes.com. It is the highest rated apple pie recipe and so I thought I would try it out, and it was really good and super easy to make! There is a review at the bottom of this post from allrecipes.com that I found useful.
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Allrecipes.com user review:
A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time I’ve ever been so inspired by one to write a review! You wont find a better recipe for apple pie. I read every review for people’s advice before starting, and did make a few adjustments to the original. Some mentioned granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). Next, definitely mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9″ glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesn’t brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but I’m convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am trying to impress! Three cheers for Grandma Opal and family.
Gordon’s Chicken Recipe – Biz Tanner
10-12 chicken breasts, skinned and de-boned (frozen is fine)
8oz. bottle of russian salad dressing
1 3/8 oz. envelope onion soup mix
10oz. jar of apricot preserves
Place chicken in a single layer in a baking dish (9×13″ pan usually works fine). Combine the rest of the ingredients and pour over the chicken. Bake uncovered at 350 for 1 hour or until done. Serve over plain spaghetti noodles or Jewel’s Noodles. (I like to spoon the sauce left in the pan on top of the chicken too! It’s REALLY good!)
1 pkg thin spaghetti noodles
1 medium sized container of sour cream
1 medium sized container of cottage cheese (small curd works well)
Cook the noodles as directed on the package. After straining out the water put noodles in a bowl (I always put them back in the pot) and add the sour cream and cottage cheese. Mix well and eat! (I know these noodles sound weird and kind of gross but they are SO good! Especially with the Gordon’s chicken!)
Warning: There is nothing healthy about these…
1/2 cup butter, melted
1 box brownie mix
1 cup shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 1/4 cups sweetened condensed milk
Coat bottom of pan with melted butter. sprinkle brownie mix over melted butter. top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle condensed milk over top. Bake 30-35 minutes at 350 degrees until edges are bubbly.
Beat butter & peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats & dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 for 10-12 minutes.
2. When your chicken is cooked just use your fingers and or a fork to break the chicken down to bite size set that aside to let the chicken cool off a little
4. Then add the chicken
So this is one of those recipes that i don’t have an exact recipe for but it is super easy and really good:
Here are the ingredients:
jar of spaghetti sauce
Basically you brown and drain the ground beef and sautée the onions and peppers. Then add the spaghetti sauce to the meat and leave on the stove to heat up the sauce. Meanwhile cook the pasta and drain the water off. Then add the pasta, corn, and cheese to the meat mixture and stir it all together.
From: Judy Pennington
Boneless, skinless chicken breast
Salt and pepper
2 cups plain flour
1 tsp. salt
½ cup shortening
½ cup ice water
Boil chicken, reserving broth. For dumplings combine flour, salt, and shortening. Add ice water and work lightly until dough holds together. Roll out dough as if for pie crust. Cut into strips one inch by one inch. Place broth from cooked chicken in a saucepan. Season to taste with salt and pepper. Bring to a boil. Drop dumplings into boiling broth. Turn heat down and simmer 15 minutes, uncovered. Dumplings will come to the top.
3 lbs. sausage
3 chopped peppers
3 chopped onions
1 stalk celery, chopped
4 boxes Lipton’s chicken noodle soup mix
2 cups uncooked rice
2 cups mushrooms, drained
2 cups sliced almonds
Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25
1 ½ cups milk
1/3 cup all-purpose flour
½ tsp. salt
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.
1 regular pkg. instant vanilla pudding mix
1 tub of Cool Whip
1 can condensed milk (Eagle Brand)
2 cups milk
Combine 2 cups of milk and vanilla pudding mix in a large bowl and mix together well. Add in can of condensed milk and continue stirring. Fold in the whole tub of Cool Whip. Layer Vanilla Wafers and Bananas in a dish and pour mixture over it. Continue layering until dish is full. Refrigerate for a few hours then serve!
To bake tenderloin:
sprinkle with salt and pepper
wrap in aluminum foil
For a small (1 1/2 in. diameter) tenderloin bake 1 1/2 to 2 hours at 350 degrees. Cool and slice.
For Sauce heat in a sauce pan:
1 cup pineapple juice
3/4 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1/4 cup brown sugar
1/2 tsp. salt
Bring to a boil. In a small cup mix 2 Tbsp. cornstarch and 2 Tbsp. cold water. Stir into the hot sauce mixture to thicken.
Add sliced port to sauce and serve over hot cooked rice.
To 1 lb. ground beef add:
1 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1 slices of bread toasted and crumbled
approx. 1/2 cup of milk (add slowly and add more if needed)
Mix well with a fork. Place in a baking dish and shape into a loaf. Bake at 400 degrees for an hour.
1 stick butter
2 squares of Bakers Chocolate, melted
1 cup sugar
1/3 cup plain flour
Dash of salt
2 tsp. vanilla
On low to medium heat in a sauce pan, melt butter and chocolate. Remove from heat and cool slightly. Add remaining ingredients. Bake in a pie dish (not in a pie crust) at 350 degrees until set. Do not overbake.
Add together cake mix, water, oil, and eggs. Beat on low speed with mixer until mixed. Then beat on high for 2 minutes. Stir in remaining ingredients. Bake in a greased 9×13 pan at 350 degrees for 20-25 minutes until done. Cool and then frost with cream cheese icing.
10 oz. package frozen spinach, cooked and drained
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper
Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).
28 oz. can tomatoes
2 six oz. cans tomato paste
5 six oz. cans water
½ tsp. garlic powder
1 tsp. Italian Seasoning
1 ½ Tbsp. sugar
1 ½ Tbsp. Worsterchire Sauce
1 tsp. soy sauce
2 tsp. wine vinegar
1 tsp. salt
2 bay leaves
Mix all ingredients, bring to a boil. Reduce heat and simmer 15-30 minutes.
2 lb. ground beef
1 ½ tsp. garlic
2 tsp. salt
1 lb. tomatoes
3 cans tomato paste
16 oz. ricotta cheese
¼ cup Parmesan cheese
2 tsp. parsley
2 beaten eggs
1 tsp salt
1 ½ tsp pepper
8 oz. shredded Mozzarella cheese
8 lasagna noodles, cooked
Boil noodles, drain. In a large skillet brown ground beef and onions, drain. Add tomatoes, tomato paste, garlic, basil, and salt. Simmer 15-20 minutes. In a mixing bowl, mix ricotta cheese, Parmesan cheese, parsley, eggs, salt, and pepper.
In a 9×13 pan spoon a little meat sauce on the bottom. Then layer half the noodles, then half the cheese mixture, the half the meat mixture. Repeat. Bake at 400 degrees for 30-45 minutes until heated throughout.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.
Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.