Angel Biscuits

 Oven: 400 Degrees

Ingredients: 

2 1/2 C flour
2 TB sugar
2 tsp baking powder
3/4 tsp salt
1/2 C crisco 
1 C milk
1 TB yeast dissolved in 1/4 C warm water

Directions:

Combine dry ingredients in large bowl. Add shortening and cut in until mixture is crumbly. In separate bowl whisk together milk and yeast. Pour over dry ingredients. Roll dough into ball and knead onto floured surface 20-25 times. Pat in 1/2" thickness and cut with cutter. Bake for 12-15 minutes or until browned. 

Roasted Potatoes

 Ingredients: 

Oven: 450

1 envelope Lipton Onion Soup Mix
2 lbs potatoes--chopped into medium cubes
1/3 C olive oil

Directions:
In large plastic Ziploc, bag add all ingredients. Close bag and shake until potatoes are very well coated. Empty potatoes into shallow 13x9 baking dish (coated with PAM!!). Bake stirring occasionally 40 minutes or until potatoes are golden brown and tender. Makes about 8 servings.

Meat Loaf (Mom's Recipe)

 Oven: 350

Meat loaf Ingredients:
2 beaten eggs
3/4 C milk
2 TB dried onion
2/3 C fine dry bread crumbs
1 tsp salt
1/2 tsp sage
dash pepper
1 1/2 lbs ground beef

Topping Ingredients:
1/4 C ketchup
2 TB brown sugar
1 tsp dry mustard
1/4 tsp nutmeg

Directions:

Combine all ingredients except meat and mix well. Add meat and mix well. Put into greased loaf pan. Bake for 1 hour. 

Mix topping ingredients and spread over loaf and bake for 15 minutes more. 

Granola Bars/Crumbles

 Dry Ingredients:

5 C regular oats
1 C brown sugar
2 tsp cinnamon
1 C coconut (I use unsweetened)
1/2-1 C sunflower seeds
1/2-1 C chopped almonds
1/2-1 C chopped pecans
1/2-1 C mini chocolate chips (optional)

Wet Ingredients:

1 C butter, melted
2/3 C honey
1 tsp vanilla
1 C non-fat dry milk (powdered milk is the secret sauce)

Preheat oven to 350. Combine dry ingredients in a large bowl and set aside. Combine butter, honey, vanilla, and nonfat dry milk in large mixing bowl and blend until smooth and thick, about 3 minutes. Pour over dry ingredients and mixw ell using either your hands or the dough hook (or a wooden spoon). Spread in a foil lines (I even sometimes spray with PAM) 12x18 or 11x17 baking sheet type pan (or 2 smaller ones). Bake 10 minutes, then use a spatula to flip over granola. Bake an additional 5 minutes. This will still look a bit wet when you take it out of the oven, and that's what will make chew granola bars or crumbles after it cools completely.

For crumbles: spread granola over additional pieces of foil to cool. Keep in Ziploc bags for easy munching.

For bars: press granola down into pan with spatula after removing it from oven. Cut into bars while still warm. Cool completely, then lift foil out of pan and cut bars again. Keep individually wrapped bars in Ziploc bags or in Tupperware. 

Recipe from Sarah Brown

Smores Bars

 

• 1 cup (120g) all-purpose flour be sure to measure properly
• ▢1 cup (100g) graham cracker crumbs about 8 full graham crackers
• ▢½ teaspoon baking powder
• ▢½ teaspoon salt
• ▢½ teaspoon ground cinnamon
• ▢½ cup (113g) unsalted butter softened to room temperature
• ▢¾ cup (150g) firmly packed light brown sugar
• ▢1 large egg room temperature
• ▢1 and ½ teaspoons vanilla extract
• ▢1 7-ounce jar (198g) marshmallow creme¹
• ▢1 cup (171g) milk chocolate chips²

• 
  
• Preheat the oven to 350°F (177ºC). Line an 8" square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
• In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
• In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.
• Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
• Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.
• Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok (and encouraged!).
• Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.

Slow Cooker Chicken Nachos

 

ngredients

SLOW-COOKER MEXICAN CHICKEN (SEE NOTE 1)

• 1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo
• 400 g (14 oz) canned diced tomatoes
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp sea salt flakes, plus extra to finish
• 1 tsp cracked black pepper

LOADED CORN TOPPING

• 1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
• Juice and zest of 1 lime
• ¼ cup (35 g) crumbled feta
• ½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
• 1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)

NACHOS

• 300 g (101/2 oz) corn chips
• 250 g (9 oz) shredded Mexican cheese
• ¼ cup (60 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ tsp Tajin or sweet paprika, to finish (optional)

Instructions

PREPARE THE SLOW-COOKER MEXICAN CHICKEN

1. Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
2. Stir to combine the chicken with the spices and liquid.
3. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
4. Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.

PREPARE THE LOADED CORN TOPPING

1. Combine the ingredients in a small bowl and set aside.

ASSEMBLE THE NACHOS

1. Preheat the oven grill (broiler) to high.
2. Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the shredded Mexican chicken (see note 1 for quantities).
3. Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.

FINISH AND SERVE

1. Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
2. Serve immediately and enjoy!

Creamy Lemon Pepper Chicken

• 2 boneless, skinless chicken breasts (500 g/1 lb 2 oz in total), cut in half horizontally to make 4 steaks (see note 1 to use thighs)
• ½ tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tsp sweet paprika
• ¼ cup (35 g) plain (all-purpose) flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter

CREAMY LEMON PEPPER SAUCE

• ¼ cup (60 ml) water
• 1 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• ½ cup (125 ml) chicken stock
• 300 ml (10 fl oz) thickened (heavy) cream
• 1 tsp dijon mustard
• Juice and zest of 1 lemon
• 1 tsp cracked black pepper, plus extra to serve
• ½ cup (50 g) freshly grated parmesan
• Sea salt flakes, to taste

TO SERVE

• Freezer-friendly mashed potatoes or rice
• Steamed green beans (or greens of your choice)
• Lemon slices
• 1 tbsp freshly chopped flat-leaf (Italian) parsley (optional)

INSTRUCTIONS

1. Chicken – Season the chicken with the salt, pepper and sweet paprika.
2. Put the flour on a plate or a sheet of baking (parchment) paper. Press the chicken into the flour so that all sides are evenly coated.
3. Heat the olive oil and butter in a large, deep, heavy–based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked, turning once halfway. Set aside on a plate.
4. Creamy lemon sauce – Deglaze the pan using the ¼ cup (60 ml) of water OR wipe the pan clean with a paper towel. Add the butter and garlic and cook, stirring, for 30–60 seconds, or until the butter is melted and the garlic is fragrant.
5. Add the chicken stock and cook for 1–2 minutes until it has reduced by half.
6. Reduce the heat to medium–low and add the cream, mustard, lemon juice and zest and the pepper. Simmer for 2–3 minutes or until the sauce has thickened slightly.
7. Stir through the parmesan, season with salt to taste and return the chicken to the pan for 2–3 minutes until heated and cooked through.
8. Serve – Serve the chicken with mashed potatoes or rice, steamed greens, lemon slices, an extra crack of black pepper and parsley, if using.