Crust:
2 c flour
1 c oats
3/4 c shortening
1 c brown sugar
Mix and pax into a pan. Reserve some crumble for the top.
5-6 apples
Slice and peel the apples and layer onto the crust.
Syrup:
1 c white sugar
1 c cold water
2 T cornstarch
Cook in a saucepan until clear and bubbly. Pour over apples. Sprinkle crisp with cinnamon and remaining crust. Bake for 30 minutes at 350.
In a 9x13 pan layer ingredients as follows:
1 can refried beans
8 oz. sour cream blended with 8 oz. cream cheese
8 oz. taco sauce or salsa (taco sauce is better)
1 lb. browned hamburger with taco seasoning
1 can nacho cheese soup
Shredded cheese
Bake at 350 for 30 minutes. Serve with tortilla chips.
1 c. wheat
4 c. water
1 lb. hamburger OR 1 lb. chicken, shredded/cubed
1 large can tomato juice (the big one)
2 packages of chili seasoning
Combine wheat & water in large pot and cook/simmer on low for 1 1/2 hours. Don't drain any water. Once cooked, add meat, juice, and chili seasoning. Heat through and enjoy. Serve with sour cream, shredded cheese & fritos.
3/4 c mayo
3 cloves garlic
2 1/2 T lemon juice
3/4 t salt
1/2 t pepper
Add all ingredients to nutribullet or some sort of blender device. Blend until smooth. Refrigerate for 30 minutes prior to eating for best enjoyment.
1 1/2 c egg whites from 10-11 eggs
3/4 c gluten free flour
1/4 c cornstarch
3/4 c powdered sugar
3/4 c + 2 T granulated sugar
1/4 t salt
1 1/2 t cream of tartar
1 T vanilla
1/4 t almond extract
Separate egg whites and allow them to sit at room temperature for 30 minutes.
Preheat oven to 350. In a food processor bowl, blend flour, cornstarch, and powdered sugar together until smooth, about 30 seconds. (I use my immersion blender)
Add the granulated sugar to a bowl and blend 5-7 times, just to make it finer. Set aside.
In a bowl of a stand mixer using whisk attachment, beat egg whites on high speed until it starts to foam. Then add salt and cream of tartar.
Add the vanilla and almost and continue whipping on high speed.
With the mixer running on high, slowly add the granulated sugar, 1 T at a time, until all the sugar is added and the mixture is glossy with soft peaks.
Using a spatula, slowly fold in the flour mixture, 1/3 at a time. Do this carefully and slow so the egg whites don't deflate. Scoop into an ungreased pan.
Bake for 35-40 minutes, until lightly golden. Remove oven from cake and immediately flip upside down.
1 c flour
1/2 t baking soda
1/2 t salt
1/2 c butter at room temperature
1/3 c sugar
2/3 c brown sugar
2 t vanilla
1 egg
1 1/2 c rolled oats
1 c semi-sweet chocolate chips
In a small bowl, whisk together the flour and baking soda. Combine butter with both sugars and beat until light and fluffy. Reduce speed and add salt, vanilla, and egg. Beat until well mixed, about one minute.
Add flour mixture and mix until almost combined. Stir in oats and chocolate chips. Chill dough for one hour.
Preheat oven to 375. Bake cookies until golden around edges, about 8-10 minutes. Remove from oven and let sit on baking sheet for 1-2 minutes before transferring to a cooling rack.
Cooked Jam
Raspberry:
5 cups crushed berries
4 cups sugar
Strawberry:
6 cups crushed berries
4 cups sugar
Put crushed berries into a large saucepan. Measure the exact amount of sugar. Take 1/4 c of sugar from measured and stir with pectin. Stir that mixture into the fruit. Bring mixture to a boil on high heat and boil for one minute, stirring constantly. Add remaining sugar to fruit. Return to a full boil and boil for one minute exactly, stirring constantly. Remove from heat and skim off foam. Add to jars and can jars for 10 minutes.
Freezer Jam
Strawberry:
4 cups crushed berries
3 cups sugar
Raspberry:
4 cups crushed berries
3 1/2 cups sugar
Measure sugar into a saucepan and stir in box of pectin. Add one cup of water. Bring to a boil on medium-high heat, stirring constantly. Boil for one minute, stirring constantly. Remove from heat and add fruit. Stir for one minute or until blended. Fill jars and cover. Let the jars sit out for 24 hours and then store in freezer.
1 onion, chopped
1 T butter
3 1/2 c chicken broth (or 4 teaspoons Better than Bouillon Chicken Base + 3.5 cups water)
1 lb penne pasta
4 cloves fresh garlic, minced
2 t salt
2 lbs chicken (cut into 2 inch chunks)
5 oz basil pesto jarred
6 oz cream cheese
1 T Italian seasoning
1 pint cherry tomatoes, halved
4-5 c spinach, lightly chopped
Slice onions and place into cooking pot.
Add butter to cooking pot. (If using chicken base + water instead of chicken broth, add chicken base now.)
Pour in penne pasta.
Add minced garlic and sea salt.
Pour chicken broth over the penne pasta. (If using chicken base + water instead of chicken broth, add water now.)
Place chicken pieces on top of pasta.
Pour in pesto sauce to cover chicken.
Cut cream cheese into chunks and place on top of chicken and pesto sauce. Sprinkle Italian seasoning.
Lock lid in place and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
Remove lid and stir pasta.
Stir in spinach and halved cherry tomatoes. Put lid on to wilt spinach. Serve.
1 c extra sharp cheddar - or a combination of cheeses
8 oz cream cheese, room temperature
1 T mayo
1/4 t garlic powder
1/4 t onion powder
1/2 t dried chives or some chopped green onions (add however much)
1/2 c slivered almonds
Mix all ingredients except for almonds. Wrap in plastic and form into a ball. Refrigerate for at least 1 hour. Roll in almonds when ready to serve.
1 c sweetened flaked coconut
3 c half-and-half
3/4 c white sugar
1/2 c all-purpose flour
2 large eggs, beaten
1/4 t salt
1 t vanilla extract
1 (9 inch) pie shell, baked
1 c frozen whipped topping, thawed
Directions
Preheat the oven to 350. Spread coconut on a baking sheet.
Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
Pour custard into pie shell and chill until firm, about 4 hours.
Top with whipped topping and reserved toasted coconut.
2 c flour
2 t baking soda
2 t ground cinnamon
1/4 t salt
1 1/2 c white sugar
3 eggs
3/4 c buttermilk
3/4 c vegetable oil
2 t vanilla extract
2 c shredded carrots
1 (8 ounce) can crushed pineapple with juice
1 c flaked coconut
1 c chopped walnuts
Preheat oven to 350. Grease two round pans or bundt cake pan. In a medium bowl, mix flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Add flour mixture and mix well.
In a medium bowl, combine carrots, coconut, walnuts, and pineapple. Use a spoon to add carrot mixture to batter and fold in.
Pour into pans and bake for 1 hour. Check with toothpick. Frost with cream cheese frosting.
Bread dough
Crisco
Butter
Oregano
Garlic powder
Parmesan shaker cheese
Grease a jelly roll pan with crisco. Roll out dough on to the pan. Melt butter, but not too hot so it doesn't kill the yeast. Spread butter over the dough. Sprinkle oregano, garlic powder, and parmesan over the butter. Bake at 350 for 15 minutes.
