Crepes

1/2 cup water
1/2 cup milk
1 cup all- purpose flour
2 eggs
Melted unsalted butter for greasing pan


Blend until smooth. refrigerate at least an hour. grease skillet. Pour 1 ladle and swirl quickly around. cook 1 minute or until crepe bubbles. flip and cook other side.

Slow Cooker Breakfast Casserole

20 ounce bag frozen, shredded hash browns
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)

Directions
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, With or without hot sauce.

Steak Rub

1.5 tablespoons coarse kosher salt *See Notes
2 teaspoons brown sugar
1/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon black pepper 

Instructions
Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients. Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to
reabsorb, which makes the meat juicer. Once the grill is nice and hot place the steak(s) on and cook for 4-5 minutes per side.

French Toast Bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

Melt butter in microwave & add brown sugar. ...stir till mixed.  Pour butter/sugar mix into bottom of 9 x 13 pan....spread around. Beat eggs, milk, & vanilla . Lay single slices of bread in pan Spoon 1/2 of egg mixture on bread layer.  Sprinkle some cinnamon over bread/eggs . Add 2nd layer of sliced bread.  Spoon on remaining egg mixture. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar & cinnamon.  Serve with warm maple syrup

Confetti Quinoa Salad with Lime Vinaigrette

2 c cooked quinoa, cooled
1 (14.502) can black beans, drained and rinsed
1/2 red bell pepper, diced
1 mango, diced
1/2-1 avocado, diced (optional)
1 green onion, sliced
1/4 cup cilantro, chopped (optional)
2-3 Tbsp lime juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/4 tsp pepper, or to taste
1/4 tsp salt, or to taste

In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and
cilantro. In a small bowl, whisk together lime juice, vinegar, olive oil, salt and pepper. Pour
dressing over quinoa salad and toss to coat.  Chill until ready to serve.

Salsa Chicken Salad Stuffed Avocado's

2 cups cooked chicken, shredded
2/3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados 

Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.  Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping
spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

The Best French Toast You'll Ever Have

Thick sliced bread (preferably brioche or challah)
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup 

Note: One of the most important things in this recipe is to get a good thick loaf of bread. I
like to use brioche or challah. 

Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl. Heat cast-iron

skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center of your skillet. Dip bread into the egg mixture so that both sides are fully coated—but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan. Cook until golden brown, approximately 2 to 3 minutes on each side. Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve. 

Serve with a generous sprinkle of powdered sugar and your favorite syrup. Enjoy!

BEST SUGAR COOKIES EVER!

Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl 

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl 

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled. frost away! YUM!!!

Pumpkin Cookie Sandwiches with Cream Cheese Frosting

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar 

about a capful of vanilla extract
a pinch of cinnamon (to taste) 

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece

Cream Cheese cookies

1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All — Purpose Flour 

* Superfine Sugar

Heat your oven to 375 degrees and line your cookie sheets with parchment paper.  Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and beat until fluffy. Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
 

Monster Dip

1 (8 ounce) package cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 1/2 cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips

Instructions
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
Add in the powdered sugar, brown sugar, flour, and vanilla. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge. Add the M&Ms and chocolate chips. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you
made your dip.

Apple Crisp Cheesecake

Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted 

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple 

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter 

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. spring form pan coated with cooking spray; set aside. For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour
cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. 

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

Skinny Pumpkin Cream Cheese Bars

• 1 box angel food cake mix- the 1 step kind
• 1 150z can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 80z pkg. reduced fat cream cheese
• few tablespoons of water, to be mixed with cream cheese 

Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of
the cake —pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to blend it a bit. Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Cookie, Reese's, Brownie Dessert

Preheat oven to 350; smoosh refrigerated cookie dough into the
bottom of each well. Place Reese cup upside down on top of cookie
dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4
full. Bake for 18 minutes! HEAVEN!

Broccoli and Cauliflower Salad

3 cups cauliflower
3 cups broccoli
1 cup shredded cheddar cheese
5 to 6 slices bacon

Sauce:
2/3 cup mayonnaise
1 package of Dray ranch dressing
1/2 tsp. tsp. vinegar 

Directions:
Mix cauliflower, broccoli and cheese in large salad bowl. In a medium sized bowl combine mayonnaise, package of ranch dressing and vinegar.  Add mayonnaise mixture to vegetables and mix. Refrigerate.
Fry bacon until crispy. Let cool and crush or break into pieces. Mix into salad just before serving.

Egg-less cookie dough to eat

3/4 cup brown sugar
1/4 cup butter, softened
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
Pinch salt
1/2 cup chocolate chips

Pineapple Margarita

Ingredients:
salt
lime wedges
1 cup tequila
1 cup pineapple juice
1/3 cup fresh lime juice
1/2 cup Cointreau
ice cubes

Directions
On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill. In a pitcher combine tequila, pineapple juice, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.

Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup Parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick
the dip is. The thicker the dip the longer it may need to warm up. I used
this stoneware dish that is round and measures 12 inches across. My dip
is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.

Gabby's Goodies Via .dotcomsformoms

Strawberry Pecan Chicken Salad in Avocado Bowls

from superhealthykids.com

1 1/2 pounds boneless, skinless chicken breasts
1 whole garlic clove
1 1/4 cups fresh strawberries coarsely chopped
1/4 cup coarsely chopped pecans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 cup plain greek yogurt
2-3 avocados halved and pitted
fresh parsley, chopped

Instructions

Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 15 minutes. Drain chicken through a colander, discard the garlic clove and cool slightly.
Chop or shred the chicken into small pieces. Add the chicken, strawberries, pecans, salt, pepper, paprika and yogurt to a large bowl. Toss well to combine. Scoop chicken salad onto pitted avocado halves. Garnish with fresh parsley and serve immediately.

Avocado Caprese Skillet Chicken

4 Avocado
1/3 cup Basil ribbons
1/2 tsp Garlic powder
1/2 tsp Onion powder
2 Vine ripened tomatoes, medium
3 tbsp Balsamic glaze
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 tbsp Olive oil
6 oz fresh mozzarella, fresh cut into slices
2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved

Cook chicken in spices and oil. Top with tomatoes, avocado, mozzarella, basil and balsamic.

Lemon Poppy Seed Waffles

Time: 30 minutes
Yield: 12-14 large waffles

WAFFLES:
3 C flour
2 Tb baking powder
1/2 tsp baking soda
1 tsp salt
1/3 C sugar
1 Tb poppy seeds
3 eggs, beaten
2 1/2 C milk
1/2 C canola or vegetable oil
1 Tb fresh lemon juice
3 Tb butter, melted .

1. Into a large mixing bowl place 3 C flour, 2 Tb baking powder, 1/2 tsp baking soda, 1
tsp salt, 1/3 C sugar and 1 Tb poppy seeds. Toss the ingredients together with a fork to combine.
2. In a separate mixing bowl whisk 3 eggs together until frothy.
3. Add 2 1/2 C milk and 1/2 C oil.
4. Add about 1 Tb fresh lemon juice and pour the wet ingredients into the dry.
5. Whisk it all together with a fork. When almost all of the batter is well incorporated
add 3 Tb melted butter. Whisk it in. The batter should be slightly lumpy still.
6. Spray a hot waffle iron with cooking spray and carefully scoop or pour the batter
into it. You'll want to be careful not to get too much batter into the iron. I like to leave
the edges of the griddle bare, so the batter has a little space to spread out once you
close the lid. Less mess to clean up later, yes?
7. Cook until golden brown.
Serve with fresh blueberries, whipped cream and warm Lemon Butter Cream

Recipe from Jamie Cooks It Up! 

Lemon Butter Cream Syrup

Time: 10 minutes
Yield: 1 1/2 C syrup

1/2 C butter
1/2 (12 ounce) can evaporated milk
1 C sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring
dash salt

1. Into a medium-sized sauce pan, place 1/2 C butter. Allow it to melt over medium high heat.
2. Add 1 C sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
3. Give everything a nice stir and bring it to a boil, while you stir. Let it cook for 4-5 minutes, keep stirring.
4. Remove the pan from the heat and add 1-2 tsp lemon zest. Start with 1 tsp at first, you can always add a little bit more ifyou want more lemon kick.
5. Add 3 Tb lemon juice and 3 drops yellow food coloring. Give the syrup a taste, and add more lemon zest or juice according to your liking.
6. Allow to pan to sit for a few minute on your counter. It will thicken up just a bit for
you as it cools. 

Pour it over the top of waffles, french toast, pancakes or crepes.

Recipe from Jamie Cooks It Up! 

Broccoli Salad

1 cup mayonnaise, reduced-fat mayonnaise, or salad dressing
1/2 cup craisins
3 tablespoons sugar
2 tablespoons vinegar
7 cups chopped fresh broccoli florets
1/2 cup shelled sunflower seeds
8 slices bacon, crisp-cooked, drained and crumbled 

Instructions
In a large bowl combine mayonnaise, craisins, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and bacon.

Peanut Butter Cup Pie

1 (8-ounce) package cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 (8-ounce) container Cool Whip, thawed
2 cups chopped peanut butter cups, either mini or regular size peanut butter cups
1 store-bought oreo or chocolate graham cracker crust

1. Beat cream cheese and peanut butter with an electric mixer until smooth.
2. Mix in vanilla.
3. Beat in powdered sugar until smooth.
4. Fold in Cool Whip until blended.
5. Fold in 1 1/2 cups chopped peanut butter cups.
6. Spread filling into crust. Sprinkle remaining peanut butter cups on top.
7. Refrigerate for 2 to 4 hours before serving.

Gooey Popcorn

4 bags microwave popcorn, popped
1 (16 oz) package mini marshmallows
1 cup butter 

1 1/3 cup sugar
1/2 cup light corn syrup
1 tsp vanilla

Pop popcorn and pour in marshmallows.  Heat rest of ingrideints on stove top once melted and blended, pour over popcorn and marshmallows and gently stir to coat

Heather's smoked tri-tips

Tri-tips:
Spade L Ranch
Smoke 20 minutes
Turn up to high
Cook 7 minutes in each side.

Rosemary Chicken

5 skinless chicken breasts

2 Tbsp olive oil

1/2 c ranch dressing

3 tbsp Worcestershire sauce

1 tbsp minced rosemary

2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

1/4 tsp pepper

1 tbsp sugar

mix and let stand for 5 minutes, then add chicken and marinate for 1 hour. 

Pulled Pork and Apple Slaw

Smoke your pork until it reaches an internal temperature of 165. Remove the pork from your grill and place in a disposable foil pan. Fill the bottom of the pan with the apple juice, cover the pan with foil and return to the grill. Continue to cook for 4-6 more hours or until the internal temperature of the roast reaches 200-205 degrees F. If at any point during the cooking process the roast starts getting too dark, cover the entire pan with aluminum foil. When the pork is almost done, assemble the apple jalapeno slaw. 

Apple Slaw 

Julienne (thin matchstick cut) the apples and jalapenos, discarding the cores and seeds. Place in a mixing bowl with the shredded cabbage and top with the Greek yogurt, mayo, lemon zest and juice, sugar, celery seeds, and poppy seeds. Give it a quick taste and season with salt and pepper as needed. Toss gently to combine and refrigerate until ready to serve. 

When the pork has reached the desired internal temperature, remove from the grill and let rest for at least 20 minutes. You can also keep the roast in a warmed oven (preheat to 225 then turn off) until ready to serve. Transfer the roast to a large mixing bowl and pour the juices into a 4 cup measuring pitcher. Pull the roast into long shreds, discarding any fat or gristle. Separate the fat from pork, serve on buns with slaw. 

Tonya's Chicken Taco Soup

Chicken Taco Soup 2 boneless skinless chicken breast -marinate overnight in BBQ sauce ( if I forget I just put the BBQ sauce over the chicken in the crockpot. I like to use sweet baby rays-sweet n' spicy)

1 onion diced
15 oz can kidney beans-drained
15 oz can black beans-drained
8 oz tomato sauce
20 oz Rotel (l use mild or medium)
15 oz corn
1 qt (32 oz) chicken stock
12 oz beer or root beer (leave out for gluten free)
2 Tbsp Oregano
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp cayenne or less
1/2 tsp paprika
Put all ingredients in the crock pot on high for 4 hrs or low for 5 hrs. When you have 1 hour left on the timer, pull the chicken breast out and shred. Then add the shredded chicken back into the soup.
* optional - Serve with sour cream, cheddar cheese and tortilla chips.

Zuppa Toscana

2 LBS Hot Sausage browned and drained

Into large Pot Put- 

5 C Chicken Broth
5 C Water
2 C Onions chopped fine
1 TBSP Minced garlic
2-3 TBSP Chicken base
4-7 Potatoes thinly sliced
1 Pint Cream
Kale
1/2 TBSP Red Pepper Flakes 

Brown and drain sausage and set aside. Combine all ingredients but the sausage, kale and cream in a pot and cook on low-medium heat until potatoes are tender. Chop 1 bunch of kale into bite size pieces. Once potatoes are tender add sausage, cream, kale and red pepper flakes. Simmer in low for 5 min and serve.

Smoked Ham

Fire up your grill according to manufacturer directions, and preheat to 325. Score the top of your ham in a cross- cross pattern, and place into a large baking pan that has been lined with foil. Place the pan, uncovered, into the preheated grill, and cook for 1 hour. While the ham is cooking, combine all of the glaze ingredients in a small saucepan over medium heat, and simmer until the sugar is fully dissolved. Remove from heat and set aside. After the ham has been on the Traeger for an hour, brush it liberally with about half of the glaze. Cook for an additional 30 minutes, and then brush with glaze again. Cook another 15-20 minutes, or until the ham reaches at least 135. Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes. Remove from the grill and let rest for 10 minutes. Slice and serve with any remaining glaze that didn't get painted onto the ham.

Not on your diet Sugar Cookies

1 1/2 Cups Butter (3 Sticks)
2 Cups Sugar
3 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
5 Cups flour (I use half regular flour half cake flour)

Directions: Preheat oven to 350 degrees. Cream butter and sugar, mix in eggs and vanilla. In a separate bowl stir together baking powder salt and cake flour Slowly add the dry ingredients to the wet ingredient to make your dough. Dough does not need to be chilled, Roll our into 1 inch thickness and cut with cookie cutters. Bake 8-10 minutes, do not brown, only bake until they're no shiny.


Buttercream Frosting 

2 sticks of butter
3/4 of a 32 oz bag of powdered sugar
splash of vanilla extract
splash of almond extract
enough cream to make the frosting pipe-able

Mix first 4 ingredients and slowly add small amounts of cream while whipping until bright white and fluffy. Pipe onto cookies and top with sprinkles. 

Oriental Cabbage Salad

1 package Ramen Noodles

4 cups shredded cabbage

2 Tbsp sesame seeds

2 cups cooked diced chicken

make dressing with seasoning packet 

3 Tbsp vinegar

1 Tbsp sugar

1/2-2/3 cup oil

1/2 tsp pepper

1/4 tsp salt

Power Balls Take 2

1 scoop vanilla protein powder
2 cups oats (pulse in blender)
1 cup Adams all-natural no stir peanut butter
2/3 cup honey
1/2 cup shredded unsweetened coconut
1/2 cup - 1 cup mix ins (mini chocolate chips, dried fruit, nuts)
1/8 cup hemp seeds
1/8 cup chai seeds
1 tsp vanilla extract
dash of sea salt

use a 2" cookie scoop to make balls and refrigerate for one week

Power Balls

1 scoop vanilla protein powder
2 C.oats(pulse in blender)
1 C. Peanut butter
2/3 C. Honey
1/2 C. Shredded coconut
1/2 C. Mini Chocolate chips
1/8 C. Chia seeds
1 tsp vanilla
Dash of sea salt

Sausage Spaghetti

1/2 pound of cooked spaghetti (or your favorite pasta)
1 pound regular sausage, cooked and crumbled
1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
1 clove garlic, minced
2 cups chicken broth
2 Tablespoons cornstarch
1, 15 oz. can fire roasted diced tomatoes
1 cup Parmesan cheese
1 cup fresh basil, snipped into little pieces
1/2 cup heavy cream, optional 

Cook pasta according to package directions. Drain and set aside. In a large frying pan or small pot, Cook sausage, until no longer pink, and sausage is cooked and browned. Remove from pan, and in the sausage grease cook the onion until it's completely soft. (Depending on how much grease you have in the pan, you may need to add a few tablespoons of water so the onion doesn't burn.) when
onion is 90% down add minced garlic. Mix the cornstarch with the broth. Add the broth mixture to the pan, and the tomatoes. Cook over a medium heat or a few minutes, stirring, until mixture thickens. Add the pasta and sausage to the pot and stir to combine. Add the Parmesan cheese,
mix it in and allow it to melt in. If you want to add the heavy cream, do so now. Then garnish with the fresh basil leaves.

Avocado Sauce and Fish Seasoning (for fish tacos)

Avocado Sauce
1 lg. avocado
juice from 1 lime
1/2 cup light sour cream
1/4 tsp garlic salt
1 cup fresh cilantro
1 Tbsp water
1/8 tsp cayenne


Fish Seasoning
1 tsp chili powder
1 tsp paprika
1/4 tsp seasoning salt
1/2 tsp salt

Buttermilk Ranch Dressing

3/4 cup mayonnaise 

1/2 cup buttermilk 

1 Tablespoon freshly squeezed lime juice 

1 Tablespoon minced fresh cilantro 

1 teaspoon ground black pepper 

1 teaspoon minced fresh garlic
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried 

1/2 teaspoon minced onion

1/4 teaspoon salt. 

Mix all the ingredients in a blender. Use immediately or store in a tightly covered container
and refrigerate up to 1 week. Shake well before using.

Bacon Wrapped Chicken

3 large chicken breasts, sliced in half down the middle to make 6 pieces
6 Tablespoons chive-and-onion cream cheese
6 Tablespoons margarine
6 pieces of bacon, uncooked

Pound the six chicken halves to tenderize and flatten, being careful not to tear. On top of each flattened chicken breast, place a tablespoon of cream cheese and a tablespoon of margarine. Roll
up each breast and wrap with a piece of bacon. Place bacon wrapped chicken in baking dish. Cover and cook for 30 minutes at 375. When juices run clear and chicken iscooked through, uncover dish and turn oven to broil Broil until bacon reaches desired crispness.

Citrus Jicama

1 jicama, peeled and diced
2 oranges, segmented
2 grapefruits, segmented
1/2 cup thinly sliced red onion
1/2 cup chopped cilantro 

Juice & zest of 2 limes
1 jalapeno, minced (optional)
Chili powder, to taste
Salt, to taste 

In a large bowl toss together jicama, segmented fruits, red onion and cilantro. Squeeze in lime juice. Sprinkle with chili powder and salt to taste.

Instant Pot Cafe Rio Pork

3 lb. pork roast
1 cup Coke
1 can (10 oz) red enchilada sauce (mild or medium, I use mild)
1 can (4oz) diced green chilies
1 1/4 cups brown sugar (you can use less if you don’t want it super sweet)

Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
In a blender or food processor, combine the Coke, enchilada sauce, green chilies and brown sugar.
Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
Secure the lid on your Instant Pot and select manual and cook at high pressure for 50 minutes. Let your Instant Pot do a natural release for about 15-20 minutes.
Shred pork and remove about 3/4 cup of the liquid from the Instant Pot and discard. Pour in the reserved liquid you made earlier and stir.

Grandma Kim's Alfredo Sauce

1 quart of 1/2 & 1/2, (sometimes I add some heavy cream)
1 stick of butter
3 cloves crushed garlic,
salt and pepper to taste
1 cup of grated Parmesan
1 pound of your favorite pasta

Simmer until it all comes together. Add sautéed shrimp or chicken , but not necessary.

Sheet Pan Shrimp Boil

Yield: 6 SERVINGS 

prep time: 10 MINUTES 

cook time: 30 MINUTES total time

Easiest shrimp boil ever! And it's mess-free using a single sheet pan. That's right. ONE PAN. NO
newspapers. No bags. No clean-up! 

INGREDIENTS:
• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves 

DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cook potatoes in a ziploc bag in the microwave for 5-8 minutes until tender.  In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

Sour Cream Dip

Whip together 4 oz cream cheese

3/4 cup sour cream

green onions/chives

minced garlic

salt and pepper

PEANUT BUTTER COOKIE SHAKE

1 cup unsweetened almond milk
1 scoop Vanilla Protein Powder
banana, frozen
2 Tbs. rolled oats
2 Tbs. powdered peanut butter
1 Tbs. all-natural peanut butter
Dash of sea salt
6-8 ice cubes
1 tsp. sugar in the raw
Place all ingredients, except the sugar, in a blender. Blend until smooth. Sprinkle sugar in the raw on top

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled Gorgonzola or blue cheese
1 /4 cup sliced almonds, toasted
half a small red onion, thinly sliced 

Poppy seed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional)
salt and pepper

Healthy Taco Dip

4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese.

Cinnamon Pork with Apple Salsa

FOR THE PORK:
3 tablespoons olive oil
4 garlic cloves, finely minced
2 tablespoons chili powder
1 tablespoon ground
cinnamon
2 teaspoons salt
2 pounds pork tenderloin 

FOR THE APPLE SALSA:
2 cups crunchy sweet apples (like Fuji), cored and diced (about 2 medium apples)
1/2 cup red bell pepper, diced
1/3 cup fresh lime juice (from about 2 limes)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Mix all pork ingredients and marinade tenderloin cook using your favorite method.  Serve with apple salsa on top. 

Tortilla Roll-ups

1 package 10" tortillas
8 oz package cream cheese
8 oz sour cream
1 cup grated cheese
1 bunch chopped green onions
4 oz can chopped olives
4 oz can chopped jalapenos
garlic salt to taste


Mix all ingredients together spread evenly on the torilla. Roll up and refrigerate overnight and cut into once inch pieces before serving.

Strawberry Pineapple Salsa

1 1b. Strawberries, diced
1 Pineapple, diced
1/2 bunch Cilantro, chopped
1 small Yellow onion, diced
2 Limes, zested and juiced
1/2 Anaheim pepper, chopped
1/2 tsp. Salt
1/2 tsp. Pepper

Citrus Dressing

1/2 cup frozen orange juice concentrate
2 Tbsp orange zest
1/2 cup olive oil
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
2 Tbsp sugar
1/2 tsp salt
Directions:
Place all ingredients in jar with lid
Shake until well combined

Instant Pot Mac & Cheese

1 box elbow macaroni
4 cups chicken broth
3 tbsp butter
2 cups cheddar cheese
1 cup mozzarella
1 cup 1/2 & 1/2

put noodles, butter, broth in pressure cooker.  Cook on high pressure for 4 minutes and quick release.  Stir in 1/2 & 1/2 and cheeses.  Add salt and pepper to taste.

Chicken and Bowtie Pasta Salad

2 (16 oz) boxes bowtie pasta cooked and drained)
3 cups chopped celery
2 bunches chopped green onions
2 cups seedless grapes cut in half
30 oz pineapple tidbits
1 1/2 cups cashew halves
6 cups chopped boiled chicken breasts

2 cups mayonnaise
1 bottle Kraft cole slaw dressing

combine all ingredients add salt and pepper to taste. Chill at least one hour before serving.

Heidi's Lake Powell Chicken Salad

Pre-breaded or Panko Chicken Tenders
torn lettuce
tomato chunks
avocado cubes
Cook chicken to package directions and cut into bite size pieces. Top lettuce with chicken,
tomato, and avocados.


dressing:
1/2 c. oil
1/3 c. sugar
1/4 tsp. salt
1/4 c. cider vinegar
1/2 tsp. dry mustard

Mango Chicken

Ingredients
1-2 Tbsp coconut oil
1 cup shredded, cooked chicken
3-4 small mangoes, diced
4 green onions, roots removed
1 jalapeno pepper, diced small
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp garlic powder
3 roma tomatoes, diced

Instructions
Add coconut oil to a warm pan and allow to melt (you can use olive oil if you don't have coconut).
Add mango, green onion, jalapeno and all seasonings and cook for about 5 minutes.
Add chicken and continue to cook until it is warmed through and the mango starts to break down but still retains most of it's shape, about 2-3 more minutes. Turn off heat and immediately add tomatoes. You want this to cook long enough that the tomatoes are warm, but not long enough for them to break down at all.
Serve over brown rice or quinoa. This will have even better flavor if the rice was cooked in coconut

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Pork chops with Mustard cream sauce

Ingredients
4 Boneless pork chops
1/2 tsp salt
2-3 grinds fresh black pepper (per pork chop)
Olive oil
1/2 cup chicken broth
2/3 cup half and half
1 Tbsp Dijon mustard
Juice of 1/2 a lemon


Instructions
Preheat oven to 350 degrees. Sprinkle pork with salt and pepper. Heat a skillet over
medium-high heat. Add a couple of tablespoons of olive oil and then the pork. Cook 3-4 minutes
per side, then transfer to an oven safe dish and place in oven to finish cooking. Add broth
to the skillet, scraping the pan to loosen up the yummy bits of pork that are left. Stir in
remaining ingredients and allow to simmer about 6 minutes or until it starts to thicken up.
Spoon sauce over pork and serve.


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Caprese Quinoa Salad

Ingredients
• 1-1/2 cups uncooked quinoa
• 1-1/2 cups chopped tomatoes
• 1/2 cup chopped basil
• 6 ounces soft mozzarella cheese, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 16 grinds freshly ground black pepper (about 1/4-1/2 teaspoon) 

Instructions
Cook quinoa according to package instructions. If you prefer chunks of mozzarella, put quinoa
in the fridge to cool before combining. If you prefer melted cheese, go ahead and combine all
ingredients in a large bowl. 

This serves 4 people as a main dish, or 6-8 as a side dish.


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Quinoa and Black Beans

Ingredients
1 tablespoon olive oil
1 medium bell pepper, red
1 medium onion
3 clove garlic
3/4 cup quinoa, uncooked
1 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon cayenne or red pepper
1 1/2 cup vegetable broth
1 cup corn, frozen
30 ounce black beans, canned
1/2 cup cilantro
2 cup mango cubes

Directions
Heat oil in a saucepan over medium. Dice pepper and onion; mince garlic. Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (may be omitted),
and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15 minutes or until nearly all the broth has been absorbed. Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.
Serve with mango on the side.

Cheesy Bean and Corn Dip

8 oz cream cheese (low fat is ok)
16 oz sour cream (light is ok)

6 Tbsp unsalted butter

l cup Parmesan cheese, shredded

l 1/2 cups (6 oz) mild cheddar,shredded 

12 oz can chunk chicken breast, drained or 1 1/2 cups cooked shredded chicken

4 oz can Diced jalapenos (the hot variety), drained

15 oz can Black beans rinsed and drained

15 oz can yellow Corn drained

2 garlic cloves, pressed

To Serve and Optional Garnish:
Tortilla chips or crackers 

cheddar, shredded for topping, 

roma tomato diced 

avocado, diced

Instructions

In a medium pot over medium heat, combine cream cheese, sour cream and butter and
melt together, whisking until blended. Stir in Parmesan and  cheddar cheese and mix until cheese is melted. It should start to bubble.Stir in chicken, jalapenos, black beans, corn and garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot.

Chicken Doritos Casserole

2 lb. boneless, skinless chicken, cooked
1 16 oz. container sour cream
1 can cream of chicken soup
1 jar salsa
1 small can green chilies
1 bag Nacho cheese Doritos
4-6 c. shredded cheddar cheese
Shredded lettuce and diced tomatoes for toppings

Mix chicken, soup, sour cream, salsa, and chilies in a pot on medium. It will be soupy. Add a cup of cheese. Take a casserole dish, put a layer of Doritos on the bottom, a layer of the mixture, and then a layer of cheese on top. Repeat layers. Cover with foil and bake at 350 degrees for 30 to 35 minutes. Let sit 5 minutes before eating. It is really good with fresh tomatoes and shredded lettuce on top.

Creamy Taco Chicken

Ingredients:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional) I also added a little shredded cheddar, black beans and
scallion on top
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything.
Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

The BEST French toast you'll ever have

Thick sliced bread (preferably brioche or challah)
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup

Note: One of the most important things in this recipe is to get a good thick loaf of bread. I like to use brioche or challah. Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl. Heat cast-iron skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center ofyour skillet. Dip bread into the egg mixture so that both sides are fully coated—but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan. Cook until golden brown, approximately 2 to 3 minutes on each side. Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve.
Serve with a generous sprinkle of powdered sugar and your favorite syrup. Enjoy!

Heather's Jalapeno Poppers

Jalapenos
8 oz cream cheese 
brown sugar to taste
Bacon

Soak peppers for 20 minutes in water, stuff with cream cheese and brown sugar mix, wrap with bacon. Sprinkle brown sugar on top.  Bake at 400 for 20 minutes then broil.

Pumpkin dip

1 15 oz can pumpkin
1 package vanilla pudding
1 tsp pumpkin pie spice

Whisk above ingredients in a bowl. Fold in 1 tub thawed cool whip. Refrigerate 1 hour. Serve with cookies or crackers

Rotel Salsa

2 cans stewed tomatoes
1 can rotel
1 bunch cilantro
4 green onions
minced garlic
2 tablespoons lime juice

Protein Shake Bars

2 cups organic peanut butter
1 3/4 cups honey
2 scoops protein powder
3 cups rolled oats

Mix peanut butter and honey in a microwaveable bowl.  Heat for 60-90 seconds and stir.  Add protein powder and mix well. Gently stir in oats. Spread in 9 x 13 inch pan refrigerate for 1 hour and cut into bars.

Cranberry Salsa

12 oz bag Cranberries
3/4 cup sugar
Juice of  2 limes
1 bunch green onions chopped
1 jalapeno minced
pinch of salt

mix and pour over cream cheese and serve with crackers

Baked Crab Rangoon

1-8 oz. tube crescent roll dough 
3 oz. cream cheese, softened 
1/4 cup mayonnaise 
3/4 cup cooked crabmeat, chopped 
2 green onions, chopped 
1/8-1/4 teaspoon cayenne pepper 
salt and pepper, to taste 


Heat oven to 3750F. Spray cookie sheet with cooking spray. Unroll dough 
on work surface. Pinch seams to seal and roll with a rolling pin to create an 
even rectangle. Cut into 6 rows by 4 rows to make 24 squares. 


In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. 
Salt and pepper to taste. Divide crab mixture evenly among the squares, 
dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. 
Starting with same corner, fold dough over filling, and tuck end tightly 
underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll 
opposite corner of dough over roll; press to seal. Place on cookie sheet. 
Brush with egg white, if desired. 


Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. 
Serve warm.