White Sandwich Bread

 

Ingredients

 

 3 cups luke-warm water

1/4 cup sugar

1 1/2 Tbsp. yeast

1/3 cup oil

1 Tbsp. salt

6 - 7 cups unbleached ground white wheat flour

Directions

 

1. In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 
2. Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
3. Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.
4. Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack.

Recipe from Pennies & Pancakes.

Slow Cooker Chicken and Stuffing

 

Ingredients

4 cups of cooked chicken
1 box of stuffing mix, chicken flavor
2 eggs
1 cup water (or chicken broth for more flavor)
1½ cups milk 

Directions

 

1. Combine chicken and dry stuffing mix. Place in a greased 4-5 quart slow cooker.
2. Beat eggs, water (or broth), and milk together in a bowl. Pour over chicken and stuffing.
3. Cover and cook on high for 2-3 hours.

Recipe from Moms Who Think.

Teriyaki BBQ Chicken Legs

 

Ingredients

3 lbs. chicken legs
1 cup Teriyaki sauce
1 cup BBQ sauce

Directions 

1. Put chicken legs in slow cooker.
2. Stir sauces together and pour over chicken.
3. Cook on high 5-6 hours or low 7-8 hours.

Recipe from Eat At Home.

Snickerdoodle Brownies

 

Ingredients

1 box of white cake mix
4 eggs
1 stick melted butter
4 tablespoons cinnamon, divided
1 box of powdered sugar
8 oz package of cream cheese, softened

Directions

1. Preheat oven to 350 degrees.  Grease one 13x9 inch pan.
2. In bowl, combine cake mix, 2 eggs, melted butter and 2 tablespoons cinnamon.  Spread in bottom of pan.
3. In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and remaining 2 tablespoons of cinnamon until smooth.  Spread on top of crust mixture.
4. Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
5. Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.

Recipe from Mix & Match Mama.

Cajun Chicken Alfredo

 

Ingredients
4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
¼ C. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Chopped parsley, for serving

Directions

1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.

For Chicken:

1. Rinse chicken breast in cool water, and pat dry.
2. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
3. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
4. Preheat oven to 350 degrees F.
5. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
6. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
7. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
8. Remove chicken from the oven and thinly slice against the grain; set aside.

For Sauce:
10.  If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11.  Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
12.  Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
13.  Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14.  Add the salt, pepper, and the remaining tablespoon of butter.
15.  Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17.  Pour the fettuccini onto the sauce, and top with the sliced chicken.
18.  Toss the pasta and chicken into the sauce with tongs, until well combined.
19.  Turn tossed pasta into a large serving bowl.
20.  Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.


*The next time I make it I'm going to reduce the sauce or add more pasta and freeze half.

Recipe from Comfortable Domestic.

 

Skillet Lasagna

 

  

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions 

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.

Recipe from The Realistic Nutritionist.

Black Bean Quesadillas

 

Ingredients

1 can black beans

1 cup corn

1/2 small red onion

1 clove garlic

1/4 bunch cilantro

2 cups shredded cheese

1 pkg taco seasoning

10 taco sized tortillas

Directions

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Recipe from Budget Bytes.

Fast Cinnamon Rolls

 

 Ingredients

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour


Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon

 

Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Makes 24 LARGE rolls.

Recipe from Valley Ridge Recipes.  

Ant Repellant

 

 Ingredients

1 cup sugar

3 tablespoons boric acid
3 cups warm water

Directions:

1. Mix the sugar and Boric Acic well.
2. Add the warm water slowly, mixing all the while so it won't be too lumpy.
3. Store in a jar.
4. When ready to use, put cotton into the top of a jar lid to fill it, and then saturate the cotton to the top.
5. Place where you want it; make several if you need it.
6. Will keep for a long while.
7. It sometimes takes a little while for them to find it, but find it they will.
8. When they do, let them alone; you will want to kill them because they look so creepy; but don't because they will hang over the edge of the lid and drink, drink, drink, and then take it back to the nest.

Recipe from Food.com

Sweet & Spicy Cucumber Slices

 

Ingredients

 

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
 1/4 tsp red pepper flakes
2 Tbs minced red onion

Directions

1. Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain as well.  While cucumber slices are draining, prepare marinade below.
2. Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
3. When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled.

Recipe from Our Best Bites

Creamy Garlic Pasta

 

Ingredients

 

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

Directions

1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 
2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Serves 6-8 easily

Recipe from The Cheese Pusher

Chicken Nuggets

 

Ingredients: 2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1 1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)


Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.

Serves 2

Recipe from Iowa Girl Eats

Hamburger/Sandwich Buns

 

Ingredients

2 tablespoons active dry yeast

1 cup + 2 tablespoons warm water

1/3 cup vegetable oil

1/4 cup sugar

1 egg

1 teaspoon salt

3 - 3 1/2 cups all purpose flour 

 

Directions

1. In a large bowl  dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
3. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Makes 1 dozen rolls

Recipe from Taste of Home

 

 

Oven - Cooking Bacon

 

This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.

From Martha Stewart

Pancakes

 

Ingredients

1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs (preferably organic)
3 tablespoons unsalted butter, melted and cooled slightly, plus 1/2 tsp per batch to grease pan
1 1/2 cups buttermilk
About 1/2 cup whole milk
Maple syrup

 

Directions

1. Combine flour, sugar, baking powder and salt in a bowl. Whisk eggs, 3 tbsp butter and buttermilk in another bowl. 
2. Whisk wet ingredients into dry ingredients until just combined. (Small lumps are fine.) Cover batter and let rest overnight in the refrigerator. 
3. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes. Drizzle warmed maple syrup over pancakes; serve. 

Recipe from Self magazine

French Toast

 

Ingredients

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit. 

Recipe from Alton Brown, Food Network.

Chocolate Skillet Cake

 

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups icing sugar
1/2 teaspoon vanilla

Directions:

1. Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
2. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs. 
3. While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

Recipe from Willow Bird Baking

***I don't have a cast iron skillet so I doubles the recipe and baked it in a jelly roll pan.  This tastes EXACTLY like texas sheet cake.  I've never made texas sheet cake before but it has to be a similar recipe.

 

Cookie Dough Cheesecake Bars

 

For the Crust

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Recipe from My Baking Addiction

Drip Beef Sandwiches

 

Ingredients

1 whole 2.5 To 4 Pound Chuck Roast
1/4 cup Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
1/2 cup Soy Sauce
1 cup Sherry (cooking Sherry Is Fine)
1/2 teaspoon Salt
4 cups Water
Toasted, Buttered Deli Rolls
OPTIONAL: Rosemary, Thyme, Other Spices

Directions

1. Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
2. Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
3. *Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
4. Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

Recipe from The Pioneer Woman 

Avocado Chicken Sandwich

 

Ingredients

chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

Directions

1. Mixed all the ingredients together to taste and serve on bread as a sandwich or with chips as a dip. 

 Recipe from Becoming Betty

Cheeseburger Eggrolls

 

Ingredients

EVOO - Extra Virgin Olive Oil for drizzling
1/2 red onion, chopped
3/4 pound ground sirloin or chuck
Kosher salt and black pepper
1 cup sharp yellow cheddar cheese, grated
1 tablespoon Worcestershire sauce
1 tablespoon grainy Dijon mustard or other mustard of choice
12-14 prepared egg roll wrappers
Water
Cooking spray
Sesame seeds


Directions
 

1. Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard. 
2. To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan. 
3. Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. 
4. Bake for 20-25 minutes, until egg rolls start to brown. 

Recipe from the Rachael Ray Show

Quinoa Black Bean Burrito Bowl

 

Ingredients

 
1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

Topping ideas:  Grated cheddar or jack cheese, Sour cream or Greek yogurt, Pico de gallo or salsa, Diced seeded tomatoes, hot sauce or sriracha, Sliced avocado, Guacamole, Corn

Directions

1. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
2. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
3. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
4. Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
5. When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
6. Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
7. Top each portion of quinoa with 1/4 cup of shredded lettuce.
8. Top each portion of lettuce with simmered black beans.
9. Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).

Recipe from The Shiksa in the Kitchen

Tostado Stack

 

Ingredients

Rice and Beans:
1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper

12 corn tortillas (or as many as you want to stack I guess)
Canola oil for frying
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional)

Directions

1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
2. Next stir in you rice. You want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds. It will smell good.
3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes.
4. Add beans to the rice mixture after 20 minutes.  
5. Make the tostados by heating oil in a skillet.  Once hot, fry tortillas until crispy.
6. Stack tostados by putting a tortilla down, then rice mixture, add toppings and repeat to how ever many stacks you desire.  

Fried Chicken

 

Ingredients 

2 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1/3 cup whole milk
1 egg
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Directions

1. In a shallow bowl, mix the first five ingredients. In a separate shallow bowl, whisk the milk, egg and lemon juice. Coat chicken pieces, one at a time, with flour mixture; dip in milk mixture, then coat again with flour mixture.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels. 

Recipe from Taste of Home

Peanut Butter Pudding Cookies

 

Ingredients

3/4 c. butter, softened
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 Tbsp. honey
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 small box instant vanilla pudding
1 c. chocolate chips
1 c. reeses pieces

Instructions

1. In a bowl combine the flour, baking soda, salt, and pudding mix and set aside.
2. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. 
3. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand.
4. Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. 
5. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. 

 Makes about 36 cookies.

 

Recipe from Inside BruCrew Life

No Bake Cookie Bars

No Bake Oreo Bars

 

  

Ingredients

 

1 (16-ounce) package of Oreo cookies

5 cups (1 bag) of large marshmallows

4 tablespoons butter

Directions

 

1. Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside.
2. Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.
3. Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish. 
   Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. 
   
   
   
   
   No Bake Chocolate Chip Cookie Bars
    
   
   
   Ingredients
    
   One 16-ounce package of crispy chocolate chip cookies (the bars won't stay together if you use soft, chewy cookies) 
   5 cups (1 bag) of large marshmallows
   4 tablespoons of butter
   
   
   Directions
   
   
   1. Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly, but not ground.
   2. Melt marshmallows and butter in a microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies.
   3. Quickly stir to combine, then transfer to a 8x8-inch baking dish lined with foil.
   
   
   Allow to set for 10-15 minutes. Remove bars out of pan by the foil edges
   
   

Recipes from Bakergirl

Four Cheese Baked Ziti

 

Ingredients

   

1 package (16 ounces) ziti or small tube pasta 

2 cartons (10 ounces each) refrigerated Alfredo sauce 

1 cup (8 ounces) sour cream 

2 eggs, lightly beaten 

1 carton (15 ounces) ricotta cheese 

1/2 cup grated Parmesan cheese, divided 

1/4 cup grated Romano cheese

1/4 cup minced fresh parsley  

1-3/4 cups shredded part-skim mozzarella cheese

Directions

1. Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
2. In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.  
3. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly. 

Yield: 8 servings.


Recipe from Taste of Home

Chocolate Mousse Cheesecake

Layer 1: Oreo Cookie Crust

30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust
4 Tbsp unsalted butter (1/2 stick), melted

Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies, and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Layer 2: Tall & Creamy Cheesecake

 

For the cheesecake:
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)

Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.

Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)

Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven's heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. 

After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.

Layer 3: Mousse au chocolat/French Chocolate Mousse

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, softened
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
 
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. 

In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form. 

Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. 

Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan. 


Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.

Top layer: Ganache

1/2 cup heavy cream
4.5 ounces bittersweet chocolate, chopped
1 1/2 tsp vanilla extract

Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the  vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.


Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a "crumb" crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don't do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.

Recipe from Mangio da Sola.

General Tso's Chicken

Ingredients
1 Lb. chicken breasts (cut into 1″ pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. “lite” soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with 3 Tbsp. water
4 green onions, sliced

Directions

1. Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. 
2. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. 
3. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. 
4. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. 
5. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve.

 Recipe from Favorite Family Recipes

Cheeseburger Pizza

Ingredients
3/4 pound ground beef 
1 medium onion, chopped 
2 teaspoons garlic powder 
2 teaspoons onion powder 
1/8 teaspoon crushed red pepper flakes 
1 tube (11 ounces) refrigerated thin pizza crust 
1 teaspoon Italian seasoning 
1 cup marinara sauce 
1-1/4 cups shredded Colby-Monterey Jack cheese 
1/2 cup shredded Parmesan cheese 
Sliced pepperoncini, optional

Directions

1. In a large skillet, cook the first five ingredients over medium heat until meat is no longer pink; drain.
2. Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 7-10 minutes or until golden brown. Sprinkle crust with Italian seasoning; spread with marinara. Top with beef mixture; sprinkle with cheeses.
3. Bake 6-10 minutes longer or until edges are lightly browned and cheese is melted. Top with pepperoncini if desired.
 

Recipe from Taste of Home

Yummy Chicken

Ingredients

Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice wine vinegar- 1 tablespoon

Directions

1. Preheat oven to 450.
2. Mix dijon mustard, maple syrup, and rice wine vinegar.  Put chicken into an oven proof baking dish.  
3. Salt and pepper the thighs, pour mixture over them, turning the thighs in the mixture so they are fully coated.  
4. Bake for 40 minutes, baste throughout.  Let the chicken rest for 5 minutes before serving.  

Recipe from Witty in the City

Taco Cups

 

Ingredients

 

2 C. cooked cubed chicken

1 T chili powder

1 t cumin

1 t onion powder

1 can black beans, drained and rinsed

1 C. frozen corn

1 ½ C. shredded cheddar cheese

24-36 wonton wrappers (to fit in muffin cups)

 

Directions

 

1. Mix first 6 ingredients in a large bowl. 
2. Spray a 12 count muffin tin with non stick spray and place two wonton wrappers in each cup pressing up the side
3. Scoop chicken mixture into each cup using an ice cream scoop.  You can overfill these and pack them down some to use up all the chicken mixture.
4. Cover with foil until ready to cook.Bake uncovered in a 375 degree oven for 10-12 minutes or until wontons are golden and centers are hot.Top with avocado, sour cream or salsa

Recipe from Make 5 Dinners

Pepperoni Pizza Puffs

 
Ingredients
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (my addition, optional)
pinch of red pepper flakes (my addition, optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

Directions
 

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.  
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.  
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Recipe from Lick The Bowl Good

Candied Popcorn

Ingredients

12 cups popped popcorn
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3 oz.) package cherry or other flavored gelatin

Directions

1. HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
2. REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
3. COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
4. POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters. 

Recipe from A Mom Not a Professional

Peanut Butter Granola Bars

Ingredients

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups oats
2 tablespoons wheat germ
1/2 cup peanuts

Directions

1.  In saucepan over low heat, melt peanut butter, honey and coconut oil, stirring frequently.
2. Mix in oats, wheat germ and peanuts.
3. Spread in 8×8 foil-lined or greased pan.
4. Let sit on counter or place in freezer til cooled.
5. Turn out onto cutting board.
6. Cut into bars.
7. These bars can be stored in fridge for easy snacking.

Recipe from The Marathon Mom

Chocolate Granola Bars

 

Ingredients

1/2 cup natural peanut butter
1/3 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 tablespoons wheat germ
1/2 cup coconut
1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
Directions

1. Melt  the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ.  Stir til combined.
3. Wait til it cools and stir in the coconut and chocolate chips.  Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in.  The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out onto cutting board and cut to the size you like.

Recipe from The Marathon Mom

Breakfast Cookies

Ingredients
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 cup fruit & 1/2 cup Dark Chocolate chips)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350. Line baking sheet with parchment paper. 
2. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
   In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 
3. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown. 

Recipe from Blueberry Girl

Eggless Chocolate Cookie Dough

Perfect when making Chocolate Chip Cookie Dough Ice cream.  I use this ice cream recipe and add small chunks of the dough before it is frozen solid.  YUM!

Ingredients
1 Stick Melted Butter
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla Extract
3/4 Cup White Sugar
3/4 Cup Brown Sugar (Packed)
2 1/4 Cup Flour
1/2 Cup Water
1 Cup Chocolate Chips
1/2 Cup Walnuts (optional)

Mix together and set in the refrigerator.  When hardened, roll into small bite size pieces.

This is enough for two batches of ice cream.

Recipe from Fake It Frugal

Red Velvet Crinkle Cookies

Ingredients:

1 box red velvet cake mix
 2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.
3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:)

Recipe from Two Peas & Their Pod

Homemade Samoa Bars

Homemade Samoas Bars Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

1. First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
3. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

1. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
3. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
5. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Recipe from Baking Bites