Salmon Bowls

 

Salmon Bowls

Ingredients:

• 12 oz salmon

• ⅓ c soy sauce

• ⅓ c honey

• 4 cloves minced garlic

• 2 tsp minced ginger

• 1 tsp onion powder

• ½ tsp red pepper flakes

• Sesame seeds

• Rice, cooked

• Cucumbers, quartered

• Avocado

• Green onion

• Spicy mayo 

• edamame

Directions:

• 1. Cube salmon (without the skin), and mix in a bowl with ⅓ cup soy sauce, ⅓ cup honey, 4 cloves minced garlic, 2 tsp minced ginger, 1 tsp onion powder, and ½ teaspoon red pepper flakes 

• 2. Heat a skillet to medium-high heat and add your salmon and sauce. Cook for 5 minutes then flip and cook for another 5 mins. Add sesame seeds 

• 3. Build your own with whatever toppings you want. 

*From Kyla

Ann's Chicken Noodle Stew

Ingredients:

• 2 qt water
• 4 large carrots, sliced
• 2 celery sticks, sliced
• 2 diced potatoes
• 1/4 tsp pepper
• 1/4 tsp poultry seasoning
• 1/4 tsp celery salt
• 1 Tbs parsley
• 1 Tbs chicken bouillon

• 1 medium onion, diced
• 1/4 c flour

• salt to taste
• 3-ish cups shredded/chopped chicken
• 8 oz uncooked noodles
• 1 stick butter
• milk
• 1 c frozen peas
• 1 can drained corn

 Directions:

• Boil carrots, celery, potatoes in water and seasonings about 10 min.  (Add noodles about half through or how long you think with how long noodles take to cook).
• In a separate pot cook onion in butter.  When soft add flour.  Add to vegetables.
• Add milk, peas, corn, chicken.  Add bouillon/salt to taste.
• Makes a full 4 qt pot.

From Ann Garn

Twinkie Cake

 Make 1 yellow cake mix in 2 nine inch rounds

Frosting: (Our Best Bites)

Ingredients

• 6 tablespoons all-purpose flour
• 1 cup milk whole milk is best, but I've used non-fat when it's all I have and it's actually fine
• 1 cup real butter slightly softened (I prefer salted, but you can use also unsalted and add salt to taste)
• 1 cup granulated sugar (*I think I accidentally used 2 c and loved it)
• 2 teaspoon vanilla extract or other flavor if you wish

Instructions

• Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
• Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
• Put  mixture in the fridge and let it cool completely; it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. As it's cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. You can also do this quickly in the freezer, just keep an eye on it so it doesn't freeze.
• Using the whisk attachment on an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add in the thickened milk mixture and the flavor extracts. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

No Bake Cookies

In a saucepan combine:
1/4 c butter
3/4 c sugar
1/4 c brown sugar
1/4 c milk
4 tsp cocoa (1Tbs plus 1 tsp)
dash salt

Bring mixture to a boil on medium heat.  Boil 1 minute.  Remove from heat and add quickly:
1/4 c flour
1/4 c PB
1/2 tsp vanilla
1 1/2 c quick oats

Chicken Taco Bowls

Chicken Taco Bowls

INGREDIENTS:

1 lb raw chicken (original recipe calls for 1 1/2 lbs)
1-16 oz jar salsa
2 cloves garlic, minced
1 15 oz can black beans, drained

1/4 c water
1/2 lb frozen corn 
1 Tbs chili powder
1/2 Tbs cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
black pepper
2 c uncooked rice
sour cream (Yes! so good with sour cream!)
shredded cheese
green onions/cilantro

DIRECTIONS:

Combine chicken through black pepper in crockpot.  Stir.  Cook on low 8 hours or high 4 hours.

When done, shred chicken in crock pot.  Add salt if needed

To build bowls place rice at bottom, top with chicken mixture, cheese, sour cream and anything else!  

From Janeen. (Budgetbytes)

Nicole's Brownie's

 Cream together:

• 4 eggs, well beaten
• 2 c sugar
• 1 stick butter

Then add:

• 2 tsp vanilla
• 1 1/2 c flour
• dash of salt
• 1/4 c cocoa

Mix well then pour into a greased 9x13 pan.  

Add to top:

• chocolate chips
• nuts
• coconut

Bake at 350 for 25-30 min.

*Double for a sheet pan

*From Nicole Smith

Instant Pot Rice

 White:

• White: 
• 1:1, plus a little
• Push "porridge/rice"
• or 4 min on high pressure
• Release naturally or instantly 
• Brown:
• 2 c rice, 2 3/4 c white
• 22 min on high pressure
• Release naturally 

Chocolate Chip Cookie Bars / Mrs. Field's Cookies

 Preheat oven to 375

Cream together in Bosch:

• 1 c butter
• 1 c sugar
• 1 c brown sugar

Add:

• 2 eggs
• 1 tsp vanilla

In separate bowl mix:

• 2 c flour
• 2 1/4 c oats for bars or 2 1/2 c for cookies:  measure, then grind in blender until flour-like 
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp soda

Add dry ingredients to wet and then mix using pulse motion.

Add and pulse again:

• 12 oz chocolate chips (or take out about a 1/2 c and add 1/2 c m&ms to the top)
• 1 1/2 c chopped nuts (opt)

Cookie bars:  bake in lined or sprayed jelly roll pan for 15 min.  (17 min in old oven)

Cookies:  Make golf ball size cookie mounds, place 2" apart on lined cookie sheet for 8-10 min.

(From Amy Street)

Maple Glaze

 

Maple Glaze

Author: Jamielyn Nye

This smooth maple glaze is infused with sweet maple syrup and is the perfect way to make your desserts next level delicious. Use on donuts, cookies, cake, cinnamon rolls and more!

Prep Time: 10minutes minutes

Cook Time: 20minutes minutes

Total Time: 30minutes minutes

Servings: 12

Ingredients 

• 3 Tablespoons unsalted butter
• ⅓ cup maple syrup
• ½ teaspoon vanilla extract
• 1-1 ½ cups powdered sugar , plus more if needed
• Pinch salt

Instructions

• In a small saucepan, melt the butter over medium heat. Whisk in the maple syrup until melted. Remove from the heat. Whisk in the vanilla, powdered sugar, and salt until smooth.  (*Or just microwave butter, then add syrup*)
• Dip donuts into the glaze or drizzle on top of your favorite cakes.

Notes

Storage: This glaze is best the same day. Store in a covered container until ready to use.
https://www.iheartnaptime.net/wprm_print/181171/

Easy Chicken Enchiladas

Easy Chicken Enchiladas

8 flour tortillas

6 or 7 chicken tenders

1 can cream of chicken soup

1 cup sour cream (can be fat free)

1 small can of sliced olives (optional)

1/2 c sliced green onions

6 oz pepper jack cheese, shredded

shredded cheddar cheese

 

Boil, bake, or pressure cook the chicken until it is cooked through. Cool and shred into small pieces. Set aside.

Combine the cream of chicken soup, sour cream, olives, green onions, and pepper jack cheese in a large bowl. Reserve 1 cup of this sauce for the topping.

Add chicken to the remaining sauce and combine well.

Fill each tortilla with almost 1/4 cup of the chicken mixture. Roll and place seam down in a 9" x13" pan.

Cover all the filled tortillas with the reserved sauce. Sprinkle with cheddar cheese.

 

Bake at 350 for 35-40 minutes.

*From Janeen

Janeen's Pasta Bake

 Pasta Bake

1 lb. Italian style sausage - pork or turkey

2 lb jar of pasta sauce

1 lb pasta of your choice (we usually use penne)

mozarella cheese

fresh basil

Brown the sausage and add the sauce, simmer.

Cook the pasta to al dente, according to the package instructions.

Combine the pasta and meat sauce and pour into a 9 x 13 pan.

Top with mozarella cheese and fresh basil.

Bake until heated through and cheese is melted on top.

Peach Cake with Brown Sugar Frosting

Brown Sugar Peach Cake

This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing ~ it's the dessert of the summer!

Prep Time15minutes mins

Cook Time28minutes mins

Total Time43minutes mins

Ingredients

• 15 ounce yellow cake mix 
• 3 large eggs or the amount specified by your cake mix
• 1/3 cup vegetable oil or the amount specified by your cake mix
• 1/2 cup peach nectar or peach juice
• 1 lb peeled and chopped peaches (about 3-4)

brown sugar frosting

• 1/2 cup unsalted butter, cut in pieces
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 1 tsp vanilla extract
• 2 1/2 cups confectioner's sugar, sifted

Instructions

• Preheat oven to 350F
• Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9x13 pan. Bake for about 28 minutes, or until done...you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
• Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
• Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won't be able to spread it without cracking the surface.
• Let the frosting harden at room temperature or in the refrigerator before cutting.

*The cake is delicious!!  The Frosting is delicious!!  I would like to try the peach cake warm with vanilla ice cream or whipping cream instead though.  The frosting would taste really good on an oatmeal cake...pumpkin?

Zucchini Banana Cookies

 Zucchini Banana Cookies

2 cups rolled oats

1/2 cup peanut butter

2 1/2 large bananas mashed

1 cup zucchini, shredded

One egg

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1/4-1/3 cup chocolate chips (I like the semi sweet mini ones, so they spread out a little further and have a little stronger flavor;)

Mix all ingredients, scoop onto  cookie sheet and bake 15 minutes at 350°

*From Kyla

Chocolate Waffles

Ingredients:

•  1 c whole wheat flour
• 1 c white flour
• 1/3 c cocoa
• 1/3 c sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 Tbs melted butter
• 1 1/4 c milk
• 1 c greek yogurt
• 2 eggs, separated
• 2 Tbs apple cider vinegar
• chopped strawberries and whipping cream for topping 

Instructions:

1. In a large bowl, combine flours, cocoa, sugar, baking powder, soda, and salt.  Whisk together and set aside.
2. In a large glass measuring cup, combine melted butter, milk, Greek yogurt, egg yokes and vinegar.  Whisk together and set aside.
3. In a medium bowl, beat egg whites until stiff peaks form.
4. add milk mixture to flour mixture and whisk together.  Carefully fold in egg whites until combined.
5. Cook on hot waffle iron according to directions. 

From Janeen

Peach Cobbler

 4 c fruit, sliced

1 c flour

1 c sugar

1 tsp baking powder

1 egg, beaten

1 stick butter

Butter an 8" dish.  Put the fruit in the bottom of the dish.  In a bowl, mix together together the flour, sugar, and baking powder.  Add the beaten egg and mix well with a fork or your fingertips until the flour is dampened and in small clumps.  Scatter the flour mixture over the fruit.  Drizzle the melted evenly over the top.  Using the back of the spoon or your fingers, distribute the butter over all.  

Bake in a 375 oven from about 25.  serve warm.

From Chelsea Bohemer

Lil Smokies

 

INGREDIENTS
  

• 2-3 16 ounce packages little smokies
• 1 1/2 cup barbecue sauce
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika

INSTRUCTIONS

 

• In a slow cooker add the little smokies to the bottom. In a medium sized bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, garlic powder and paprika.
• Pour the sauce over the smokies and cook on low for 2-3 hours.

Cook chicken in oven

 Add chicken breasts to 9x9 or 9x13 pan.  Drizzle olive oil, salt, and pepper.

Bake at 350 for about 35-40 min in the oven, covered

Minestrone Soup- Shay

 1 1/2 lb ground beef/Italian sausage

4 cups water

2 stocks diced celery

2 carrots, sliced

2 onions, diced

1 can beef broth

1 tsp oregano

2 small cans tomato sauce

1 lare can tomatoes, diced or crushed

1-2 cloves minced garlic

1/2 tsp basil

1 Tbs parley flakes

Simmer 6 hours

In the last hour add:

1 c pasta

1 can green beans

1 can garbanzo bean

Cook until pasta is tender

Add:

1 tsp sugar

salt and pepper to taste

Sprinkle with fresh parmesan cheese

Sprouts

 Let 2 Tbs sprouts soak overnight in a quart jar, half full of water, with sprout lid.

Day 1-3 - Rinse twice a day, let drain out the bottom.  Cover with a towel so no light gets in.

Day 4-5- uncover and let sun shine on them.  Let them green up and grow

Rinse and store in ziplock in fridge.

From Barb

Honey Wheat Bread - Amy Street

 2 1/2 c warm water

1 1/2 Tbs yeast

Let sit and add:

1/4 c oil

1/2 c honey

1 Tbs salt

6-10 c flour

Mix for 5 min

Bake at 350 for 30 min

Carmelized Pecans/Walnuts

 1 Tbs butter

1 Tbs brown sugar

1/2 c chopped pecans or walnuts

Melt butter over low heat.  Add sugar and nuts.  

Cook, stirring constantly 2-3 min.  or until carmelized

Cool on wax paper

From Mom

Raspberry Vinagrette

 1 c brown sugar

1 c raspberry vinegar

10 oz raspberry jam

1/4 c minced onion

Mix all in a small saucepan.  Cook on low heat.  Cool

From Mom

Coconut Cookies

 COCONUT COOKIES

 Combine in large mixing bowl:

2 eggs

2 c brown sugar

1 c butter

1 tsp vanilla

1 capful coconut flavoring

Mix together and add to other ingredients:

½ c coconut

2 c oats

2 c flour

½ tsp cinnamon

½ tsp baking soda

1 tsp baking powder

½ to 1 pkg chocolate chips

Bake at 375 for 9 min.

*From Valerie Fuller

Moon Cake

Ingredients:

1 c water
1/2 c butter (half oil)
1 c flour
4 eggs
3 small (3.4 oz) instant pudding - 2 chocolate, 1 vanilla
3 1/4 c milk
1 (8 oz) cream cheese
1 (8 oz) cool whip, thawed
1/4 c chocolate syrup (opt- also caramel syrup too)
opt:  slivered almonds

Directions:

• Preheat oven to 400 and lightly grease jelly roll pan
• In a med-large saucepan, bring water and margarine to a boil.  Remove from heat, and mix in flour with electric mixer.  Add eggs, one at a time, beating well after each.  Spread evenly in prepared pan.  
• Bake at 400 for 20-25 min, until lightly golden.  Cool completely. 
• In a large bowl, combine pudding, milk, and cream cheese.  Mix with electric mixer until smooth.  Spread evenly over cooled crust.  Top with cool whip and drizzle with chocolate syrup.  
• Chill in the fridge and serve cold.

*From Charlotte Russell

Peanut Butter Moo'd

 1 1/2 c chocolate soy milk

1 Tbs cocoa

1 heaping Tbs peanut butter

2-3 giant scoops vanilla frozen yogurt

1 c ice

1/2-1 banana (fresh or frozen)

4-5 strawberries (opt)

Jodie Gonzalez - Jamba Juice