Broccoli Cheese Soup

Copycat Panera

1 Tbsp melted butter

½ medium chopped onion

¼ cup melted butter

2 cups half and half cream

2 cups chicken stock

½ lb fresh broccoli about 1 cup

1 cup carrot, julienned

¼ tsp nutmeg

8 oz grated sharp cheddar cheese

salt and pepper to taste

1. Saute the onion in 1 Tbsp melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it with an immersion blender...but I love the chunks!

Slow Cooker Coco Cola BBQ Roast Beef

2-3 lb Rump Roast

2 cups Ketchup

½ cup molasses

½ cup Coke or Dr Pepper (not diet)

½ cup orange juice

½ cup brown sugar

2 Tbsp minced garlic

1 tsp garlic salt

1 Tbsp liquid smoke

¼ tsp red pepper flakes

Spray crock pot with nonstick cooking spray. Place roast inside. In a small bowl combine all the ingredients. Mix well. Pour on top of beef. Cook for 8-9 hours on low or 5 hours on high. To serve: slice it up and pour glaze on top. Can serve with roasted vegetables.

Jalapeno Poppers

1 8oz block cream cheese, softened

1 ½ cup shredded pepper jack cheese

1 clove garlic, minced

kosher salt

cracked black pepper

12 jalapenos

12 slices bacon, halved

In a large bowl combine cheese and garlic. Add salt and pepper to taste.

Halve the jalapenos lengthwise and spoon out seeds and veins. Fill with cheese mixture and wrap each with a half slice of bacon. Place on baking sheet and bake at 400 degrees until bacon is crispy and peppers are tender, (about 25 minutes.)

Frog Eye Salad

• 1 cup acini di pepe pasta
• 1 (20 ounce) can crushed pineapple, drained with juice reserved
• 1 (15 ounce) can mandarin oranges, drained with liquid reserved
• 1 (8 ounce) container frozen whipped topping, thawed
• 7 ounces miniature marshmallows

• 1 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 (10 ounce) jar maraschino cherries, drained (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Spinach Soup

¼ cup chopped onion

½ garlic clove, minced

1 Tbsp butter

½ can (46 oz) chicken broth

½ cup Acini di Pepe, uncooked

¼ tsp nutmeg (optional)

1/8 tsp pepper

1 pkg (10 oz) frozen chopped spinach

Parmesan cheese, grated (optional)

Cook and stir onion and garlic in hot butter until tender but not browned. Add chicken broth and bring to a boil. Add pasta, nutmeg and pepper; simmer about 5 minutes. Add chopped spinach and simmer 5 minutes, stirring occasionally. Season to taste with salt, if desired. Sprinkle with cheese.

No Bake Peanut Butter Chocolate Chip Oatmeal Energy Balls

1 cup (dry) oatmeal (I like old fashioned)
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1/2 cup mini chocolate chips
1 tsp vanilla extract

1.  Add everything to a medium bowl and mix to combine well.  Stick the bowl in the fridge and let it chill for about half an hour.  This resting time helps to ensure that the balls will stick together when rolled.

2.  After the chilling time, take a tablespoon of the mixture in your hand and roll into a ball.  Repeat with remaining oat mixture.  If your balls aren't sticking together after the resting period, you can add a little more honey or peanut butter, stir well, and try rolling again.  Sometimes it just needs a little more of the wet ingredients to hold together well.  And the moisture in the peanut butter will depend on the brand/type that you use.

3.  Store in an airtight container in the fridge for up to 2 weeks or in the freezer much longer.

Recipe from Andrew Pulsipher

Easy Peasy Pumpkin Pie

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp salt

1 unbaked pie crust (not deep dish)

1. Preheat oven to 425 degrees. Prepare a pie crust in a pie plate.
2. In a medium sized mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into pie crust.
3. Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 minutes. You'll know it is done when you can tap the middle and it doesn't jiggle.
4. Cool completely before serving.

Roasted Carrots

12 carrots

3 Tbsp olive oil

1 ¼ tsp kosher salt

½ tsp freshly ground black pepper

2 Tbsp minced fresh dill or parsley

1. Preheat the oven to 400 degrees.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 ½ inch thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
3. Toss the carrots with minced dill or parsley, season to taste, and serve.

Eggplant

2 eggplants
olive oil
salt
Mozzarella chunks
2 tomatoes
1 zucchini
Parmesan cheese, grated

2 eggplants cut but not cut through.  Top with olive oil and salt.  Bake at 350 degrees for 35 minutes.  Add Mozzarella, tomatoes, zucchini into cuts.  Bake again for 20 minutes.  Top with Parmesan cheese. ( like a Hasselback potato)

Eggplant Fans

2 eggplants
olive oil
salt
tomatoes
basil
oregano
Parmesan cheese

2 eggplants fanned out and cut.  Top with olive oil and salt.  Bake at 350 degrees for 15 minutes.  Add sliced tomatoes, basil, oregano and Parmesan cheese.  Bake again for 25 minutes.  Top with Parmesan cheese.

Eggplant Bake

4 medium eggplants
meat mixture:
1 lb ground turkey
1 small onion
1 red pepper
1 garlic
salt and pepper
paprika oil

Sauce:
3 Tbsp tomato sauce
water
oil
salt and pepper

1/4 cup Mozzarella cheese
2 tsp oregano

Crush eggplant and cover with a salt and a heavy plate.  Cut open crushed eggplant and spoon in meat mixture into each eggplant.  Top with sauce and shredded mozzarella cheese and oregano.  Bake at 350 degrees for 60 to 70 minutes.

1 Hour Light and Buttery Dinner Rolls

1 1/2 cups warm water (110 degrees)
1 Tbsp instant yeast
2 Tbsp granulated sugar
2 Tbsp unsalted butter, softened
1 tsp table salt
4 cups all-purpose flour, lightly spooned into measuring cup and leveled off

For topping:
3 Tbsp unsalted butter, melted
1 tsp sea salt

1.  In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar.  Let stand until creamy, about 5 minutes.

2.  To the yeast mixture, add the butter, salt, and 2 cups of the flour.  Mix on low-speed until the ingredients begin to come together.  Still on low-speed, add 1 cup of the remaining flower and mix for 1 minute.

3.  Add the remaining 1 cup flour.  Mix on low-speed until the final addition of flour is fully incorporated into the dough.  Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes.  (You will know it is ready when the dough starts to make a slapping sound as it hits the sides of the bowl)

4.  Remove the bowl from the mixer and cover it with a dish towel.  Let the dough rise in a warm place until doubled in volume, about 20 minutes.

5.  Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife,cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough.  Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough.  With lightly floured hands, roll each piece of dough into a ball.

6.  Place each rolled piece of dough into a lightly greased 9x13 baking pan in rows of 4

7.  Cover the rolls with a dish towel and let them rise while your oven is preheating to 400 degrees- about 20 minutes.

8.  Lightly brush the rolls with half of the melted butter (reserve the other half)

9.  Bake until golden brown, 13-15 minutes.

10.  Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.  Flip the pan over the remove the rolls. 

11.  Serve immediately.

Eggplant Casserole with Tomatoes

2 medium eggplant (or 4 small Italian eggplant),about 1 3/4 lb, thinly sliced 1/4 inch thick lengthwise
sea salt
olive oil
1 small yellow onion, diced
2 large garlic cloves, minced
1/4 tsp red chili flakes
dash of cinnamon
1  (14.5 oz) can diced tomatoes
2 Tbsp finely chopped fresh parsley, divided

1.  Preheat the oven to 350 degrees

2.  Lightly salt the eggplant slices and allow to stand for 20 minutes.  Pat the slices dry and set aside.

3.  Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet.  Pan fry the eggplant in batches over med-high heat until golden brown on both sides, about 2 minutes per side.  Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand-the pan just needs to be greased.  Remove the eggplant to a plate.

4.  Add the onion to the skillet and saute over med heat until soft, 5 minutes.  Add the garlic, chili flakes, 1/2 tsp sea salt and cinnamon.  Cook for one minute more, until fragrant.  Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes.  Remove from the heat and stir in half the parsley. 

5.  If using an oven proof skillet, remove 3/4 of the sauce to a bowl, leaving a thin layer behind.  Otherwise, add 1/4 cup of sauce to the bottom of a 8x8 or comparable casserole dish.  Arrange one layer of eggplant evenly in the bottom of the skillet of dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce- like you would a lasagna.

6.  Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced.  Allow to sit for 10 minutes before cutting into it.  Garnish with the remaining parsley and serve warm or at room temperature.

Garlic Parmesan Green Beans

1 lb fresh green beans, stems removed
1 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp sea salt
1/8 tsp ground black pepper
1 Tbsp Parmesan cheese, grated

1.  Heat olive oil over medium-high heat in a large skillet.
2.  Add garlic and cook 1 minute, stirring frequently
3.  Add the green beans, sea salt, and black pepper, and toss to coat green beans evenly.  Continue to saute for approx. 5-6 minutes.
4.  Remove from heat and sprinkle with grated Parmesan.  Toss once again until Parmesan is melted.

Cinnamon Roasted Butternut Squash

1 large butternut squash, about 3 lb, peeled, seeded, and cut into 1 inch cubes
1 1/2 Tbsp extra-virgin olive oil
1 1/2 Tbsp pure maple syrup
1 3/4 tsp kosher salt, not table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
3/4 tsp ground cinnamon
1/2 tsp ground black pepper
1 Tbsp chopped fresh rosemary

1.  Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees.  Generously coat two baking sheets with nonstick spray.

2.  Place the squash cubes in a large bowl.  Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top.  Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl.  Spread the cubes in a single layer on the prepared baking sheets, taking care they do not overlap.

3.  Place the pans in the upper and lower thirds of your oven an bake for 15 minutes.  Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks.  Continue baking until the squash is tender, about 10 to 15 additional minutes.  Remove from the oven and sprinkle the rosemary over the top.  Serve warm.

Chicken Pot Pie

1 lb skinless, boneless chicken halves- cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees. 

In saucepan combine chicken, carrots, peas and celery.  Add water to cover and boil 15 minutes.  Remove from heat, drain, and set aside.

In sauce pan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium/low heat until thick.  Remove from heat and set aside.

Place chicken mixture in bottom of pie crust  Pour hot liquid over, cover with top crust, seal edges, and cut away excess dough.  Make small slits in top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Spanish Rice

2 Tbsp oil
2 Tbsp chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat.  Stir in onion, and cook until tender, about 5 minutes.  Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa.  Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Apple Crisp

10 cups apples, peeled, cored and sliced
1 cup white sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 cup water
1 cup quick-cooking oats

1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted

1.  Preheat oven to 350 degrees

2.  Place the sliced apples in a 9x13 inch pan.  Mix the white sugar, 1 Tbsp flour and ground cinnamon together, and sprinkle over apples.  Pour water evenly over all.

3.  Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together.  Crumble evenly over the apple mixture.

4.  Bake at 350 degrees for about 45 minutes.

Sauteed Curried Cauliflower

1 small head cauliflower, 1 lb after trimming
2 Tbsp coconut oil
1 Tbsp minced garlic
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp curry powder
1/2 tsp turmeric

1.  Trim and wash the cauliflower.  Chop into bite-size pieces.

2.  Place the cauliflower in a microwave-safe bowl with 1 Tbsp water.  Cover tightly with a microwave-safe plate. Microwave on high until just tender, about 5 minutes.  Drain.

3.  Heat the oil in a large skillet over medium-high heat.  Add the garlic, salt, pepper, curry powder and turmeric, then add the cauliflower.

4.  Cook, stirring until cauliflower is well cooked and browned.

Easy Fried Eggplant

2 Tbsp canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Heat oil in a large skillet over medium-high heat.  Dip eggplant slices in egg, then in crumbs, and place in hot oil.  Fry 2 to 3 minutes on each side, or until golden brown.  Drain on paper towels.

Detox Chicken Soup

3-4 small chicken breasts
3 Tbsp avocado oil, coconut or olive oil, divided
1 large yellow onion, diced small
4-5 large celery stalks, sliced
2 large carrots, peeled and chopped
1 red bell pepper, diced
8 cups organic chicken broth, or bone broth
1/2 tsp turmeric powder
1 1/2 tsp sea salt
15 oz cooked chickpeas or white beans, drained and rinsed
2 cups organic broccoli florets, bite size

1.  In a large stock pot or dutch oven, heat 2 Tbsp oil over medium-high heat and cook chicken breast until nicely browned, about 4 minutes on each side.

2. Set aside on a plate and shred it using 2 forks once cool.

3.  Add the remaining oil and saute onion, celery and carrots, and pepper stirring occasionally for about 5 minutes.

4.  Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a boil.

5.  Add shredded chicken, cover and turn down heat to a simmer for about 20 minutes.

6.  Add broccoli, cover and simmer and additional 8-10 minutes on low.  Enjoy!

Easy Chili

1 1/2 lb lean ground beef
1 medium white onion, diced
2 cloves garlic
3 Tbsp chili powder
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 (14.5 oz) can beef broth
2 (15 oz) cans red kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
2 (4.5 oz) cans green chilies
2/3 cup finely crushed tortilla chips
shredded cheese, cilantro, sour cream (for serving)

1.  Heat a large pot over medium -high heat.  Add ground beef and cook until browned, about 5 minutes.  After 5 minutes add in the onion and saute 3-5 minutes until tender.  Drain any excess grease.

2.  Add the garlic, chili powder, cumin, salt, and pepper and saute 1 minute more.

3.  Stir in the beef broth, tomatoes, beans, and green chilies.

4.  Bring to a boil.  Reduce heat to low and let simmer, covered, 45-60 minutes, stirring every 10 minutes.

5.  Remove the lid and stir in the tortilla chips.  Let rest for 10 minutes, uncovered, to thicken.

6.  Serve topped with cheese, cilantro, sour cream and more tortilla chips as desired.

Best Lasagna

1 medium onion, chopped
1 clove garlic, minced
3 Tbsp cooking oil
1 lb ground beef
1 28 oz can tomatoes
1 can tomato paste
1 sm can tomato sauce
1 Tbsp minced parsley
1 Tbsp sugar
1 Tbsp brown sugar
1 Tbsp salt
1 Tbsp oregano
1 Tbsp ground basil
1 pkg 2 inch wide noodles
1/2 lb Monterey Jack cheese
1 cup sour cream
Parmesan cheese


Brown meat, garlic and onion together.  Add tomatoes, sauce and paste, parsley and all seasonings. Simmer.  Cook noodles.

Put noodles in layer in pan. Layer of cheese, 1/2 sour cream on top.  Pour on half sauce, repeat layers ending with sauce.  Sprinkle Parmesan cheese.  Bake at 350 degrees for 30 minutes.

Recipe from Cheryl Kirby

Sweet and Smoky Salmon Seasoning

Prep Time:   5 minutes

2 tbsp brown sugar
2 tsp black pepper
1 tsp coarse ground sea salt
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 lime, zested

1,  Combine all ingredients in bowl using a fork or whisk to break up any clumps from brown sugar.  Sprinkle liberally on salmon.  One batch will season an entire two-pound salmon fillet.  Use immediately.

2.  Bonus:  Reserve zested lime and squeeze juice over seasoned salmon while grilling or roasting salmon.

Chicken Meatballs

1 to 1 1/2 lbs ground chicken
3/4 cup dried bread crumbs
1/2 cup Parmesan cheese
2 cloves garlic
2 tsp basil
1 tsp salt
1/4 tsp red pepper flakes
1 egg
1 tbsp extra virgin olive oil

Mix by hand and form into meatball circles, about 18.  Place on a baking sheet.  Bake at 400 degrees for 25 to 30 minutes.  Doneness at 165 degrees with an oven thermometer.

Oven Baked Honey Soy Chicken

2 pkg of chicken tenders
1/4 cup soy sauce
1/4 cup extra virgin olive oil
6 tbsp honey
5 tsp minced garlic
1/2 tsp ginger
1/2 tsp black pepper
1/2 tsp paprika
1 bunch of green onions, diced

Whisk all ingredients and pour over chicken tender in a 9x13 inch pan sprayed with cooking spray and aluminum foil. Put in fridge to marinate during the day.  Bake at 425 degrees uncovered for 25 minutes and covered for 15 minutes

Crack Chicken Casserole

4 cups cooked chopped chicken
1 (1oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked bacon
1 1/2 cups sour cream
1 (10.75 oz) can cream of chicken soup
1 1/2 cups crushed Ritz crackers
1/4 cup butter, melted

1.  Preheat oven to 350 degrees.  Lightly spray a 9x9 inch baking dish with cooking spray.
2.  Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup.  Spread into prepared pan.
3.  Combine crushed crackers and butter, sprinkle over chicken mixture.
4.  Bake uncovered 30 to 40 minutes.

Crock Pot Roast Beef

2-2.5 lbs beef roast
1 large yellow onion, roughly chopped
6 large carrots, peeled and roughly chopped
6 cloves fresh garlic, peeled
3 cups beef broth, or bone broth
1 tbsp Worcestershire sauce
1/2 tbsp smoked paprika
4 sprigs of fresh thyme
sea salt and freshly ground pepper, to taste

1.  Add the onion, carrots, and garlic to your crock pot.
2.  Pour in the broth and add the beef.
3.  Sprinkle beef with sea salt and pepper, and paprika then rub with Worcestershire sauce.
4.  Add fresh thyme around the roast.
5.  Cover and cook on low heat for 12-14 hours, until the meat is very tender.  (I have cooked this up to 16 hours with good results)
6.  Serve immediately, or store in the fridge for up to 4-5 days.

Avocado Chicken Enchilada

1 cup white rice
1 tsp cumin, divided
1/2 tsp chili powder
1/2 tsp salt
1 cup salsa verde
2 avocados, pitted
1/2 cup sour cream
1 jalapeno, stem removed (optional)
2 boneless skinless chicken breasts, cooked and shredded
28-32 corn tortillas
4 cups shredded mozzarella

1.  Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 tsp cumin, chili powder, and salt.  Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated.  Fluff and stir rice, and set aside.

2.  Make the sauce by combining salsa verde, avocados, sour cream, jalapeno, and remaining 1/2 tsp of cumin in a blender.  Blend until smooth.

3.  Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of flavor.

4.  Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating.  Cover the bottom of a 9x13 pan with tortillas, cutting them in half as necessary.  Cover the base with some of the avocado cream sauce.  Sprinkle a light layer of cheese over the tortilla base.

5.  Spoon half of the cooked rice over the base, along with half of the chicken.  Sprinkle with another layer of cheese.  Top with another layer of tortillas and spread sauce on top of tortillas.  Sprinkle a light layer of cheese over the sauces tortillas.  Repeat with remaining rice and chicken.

6.  Top with a final layer of tortillas, smothered with remaining sauce, and cover with remaining cheese.

7.  Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly.  Serve hot.

Crock Pot Beef Stew

2 lbs beef chuck or stewing beef
3 tbsp flour
1/2 tsp garlic powder
3 tbsp olive oil
1 onion, chopped
1 cup vegetable juice such as V8
4 cups beef broth
1 tbsp Worcestershire sauce
1/2 tsp thyme or 2 sprigs fresh
1 tsp dried rosemary or 1 spring fresh
3 cups potatoes, peeled and cubed
2 cups carrots, cut into 1 inch pieces
1 cup celery stalks, cut into 1 inch pieces
3/4 cup peas
2 tbsp cornstarch
2 tbsp water

1.  Combine flour, garlic powder and salt and pepper to taste.  Toss beef in flour mixture.

2.  Brown the beef and onions in olive oil in small batches.  Add some of the broth to the pan and scrape up any brown bits.

3.  Add all ingredients except peas and cornstarch to a 6 qt slow cooker.

4.  Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

5.  Mix cornstarch with 2 tbsp water.  Stir into the stew a little bit at a time to thicken (you may not need all of the mixture).  Add peas.

6.  Cover and cook 10 minutes.  Season with salt and pepper.

Baked Salmon

1 salmon fillet
1/2 cup salted butter, melted
4 tbsp fresh lemon juice
8 garlic cloves, crushed
2 tbsp finely chopped fresh dill

1.  Preheat oven to 375 degrees.  Line a 4 sided baking sheet with aluminum foil. Place the salmon in the middle of the foil.

2.  In a glass measuring cup, combine melted butter, lemon juice, garlic, and dill.  Whisk together.

3.  Pour butter mixture directly over salmon.  Pull the sides and ends of the aluminum foil up and pinch together, covering the salmon completely.

4.  Bake in a preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.

Garlic Bread

1 loaf French bread
1/2 cup salted butter, softened
2 tbsp olive oil
1 tbsp dried basil
1 tsp dried oregano
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper


1.  Slice the bread in half lengthwise and place each half on a baking sheet.

2.  In a small bowl, mix together the butter, olive oil, basil, oregano, Parmesan, minced garlic, salt and pepper.  Mix it well.

3.  Spread the butter in a generous, even layer on each half of the French bread.

4.  Put the baking sheet underneath the broiler in the oven.  Broil until it just starts to brown.  Watch it closely because how fast it cooks is dependent on how hot your broiler is and how close your rack is to the heating element.  It shouldn't take more than 5 minutes.

Pork Chop Marinade

4 bone-in pork chops
1/4 cup extra virgin olive oil
2 tbsp brown sugar
5 cloves crushed garlic
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp white wine vinegar
1 tsp ground mustard
1/2 tsp salt
1/2 tsp black pepper

1.  Place pork chops into a resealable plastic bag.

2.  In a small mixing bowl, whisk together olive oil, brown sugar, garlic, lemon juice, Worcestershire sauce, white wine vinegar, ground mustard, salt and pepper.

3.  Pour over the pork chops in the plastic bag.  Seal and place in the refrigerator for 2 to 8 hours.

4.  To cook, Heat an oven-safe heavy skillet over high heat.  Preheat an oven to 400 degrees.

5.  Sear the pork chops for 2 minutes on each side.  Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.

6.  Let rest 5 to 10 minutes before serving.

Rainbow Fruit Salad with Honey Lime Dressing

1 lb fresh strawberries, hulled and quartered
1 lb fresh pineapple, cut into 1 inch wedges
12 oz fresh blueberries
12 oz seedless red grapes, halved
4 kiwis, peeled and sliced
1 can (15 oz) mandarin oranges in juice, drained
2 ripe bananas, sliced
1/4 cup honey
1 tbsp freshly squeezed lime juice


In a large bowl, combine all the fruit.  Whisk together the honey and lime juice in a small bowl and drizzle over the fruit right before serving.  Gently too to coat.

Pistachio Salad

1 (20 oz) can crushed pineapple, with juice
1 (3.4 oz) package instant pistachio pudding mix
1 1/2 cup miniature marshmallows
1 (8 oz) whipped topping, thawed plus additional for garnishing
1/2 cup plus 2 tbsp chopped walnuts or pecans, toasted and divided

1.  In a medium size mixing bowl, mix together the rushed pineapple with juice and entire package of instant pistachio pudding mix.  Stir until the pudding mix is dissolved.

2.  Stir in the marshmallows, 1/2 cup chopped nuts and 8 oz whipped topping.  Gently fold until fully combined.  Cover and chill for at least 1 hour.

3.  To serve, divide evenly between serving dishes, and garnish with additional whipped topping reserved nuts.

Irish Soda Bread

3 1/2 cups all-purpose flour
1 tsp baking soda
1 tbsp coarse sea salt or 2 1/4 tsp table salt
1 1/2 cup buttermilk

1.  Preheat oven to 425 degrees.
2.  In a large bowl whisk together flour, baking soda and salt.  Add in buttermilk and stir until it just comes together.
3.  Turn out onto lightly floured surface and knead until it forms a smooth ball.  Dust the outside with flour and place onto an ungreased baking sheet.  Use a sharp knife to slash a 1 inch deep cross on top of the loaf.
4.  Bake in oven for 35 minutes of until golden brown.

Crock pot Hot Chocolate

1 1/2 cups heavy cream
1 (14 oz) can sweetened condensed milk
2 cups milk chocolate chips
6 cups milk
1 tsp vanilla extract

Heat in a crock pot

Homemade Caramel Popcorn

1 lb brown sugar
14 oz can sweetened condensed milk
1 cup Karo syrup (light corn syrup)
1/2 cup butter
1 cup unpopped popcorn

Pop your popcorn in an air popper machine.  May machine only allows 1/2 cup of kernels at a time so I had two separate bathes that I had to pop.  Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium - high heat and bring to a boil.  Add the sweetened condensed milk.

Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long so make sure you are stirring continuously and watch it closely.  When it is finished cooking, take your pot off the stove and pour the caramel sauce over your air popped popcorn.  Mix until all the popcorn is completely coated.  You will need a very large bowl to mix it all together.

Omelet Bites

nonstick cooking spray
12 large eggs
salt, coarse
black pepper, freshly ground
1/2 cup green pepper, finely diced
1/2 cup cherry tomatoes, halved
1 cup cooked quinoa
1/4 red onion, thinly sliced
1/2 cup baby spinach, chopped
1/2 cup shredded cheddar cheese

1.  Preheat oven to 350 degrees.  Prepare a 12 cup muffin tin with non-stick cooking spray.
2.  In a large bowl whisk eggs.  Season with salt and pepper. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese
3.  Transfer to muffin tin using a 1/3 cup measuring cup.
4.  Bake until egg is completely set, 20 to 25 minutes.

Veggie Nuggets

3 carrots, peeled and cut
1/2 head cauliflower, cut up
1 head broccoli, cut up
2 cloves garlic
1 egg
1/2 tsp onion powder
1/2 tsp pepper
1 tsp salt
2 cups bread crumbs, divided

Mix all ingredients along with 1 1/4 cups bread crumbs in a food processor.  Form 1 tbsp round flat patties.  Dip into 3/4 cup bread crumbs.  Bake at 400 degrees for 25 minutes.  Flip after 15 minutes to get both sides.

Chicken, Chive, and Feta Zucchini Fritters

2 zucchini, grated
1 tsp salt
3/4 cup all-purpose flour
4 eggs
2 tbsp milk
1 tbsp seafood seasoning (such as Old Bay)
1/2 tsp each salt and pepper
3/4 cup cubed cooked chicken
2/3 cup crumbled feta cheese
1/2 cup shopped fresh chives
1/3 cup vegetable oil, divided
1/2 cup sour cream (optional)

1.  Toss zucchini with 1 tsp salt in a colander and drain for 10 minutes.  Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.

2.  Whisk flour, eggs, milk, seafood seasoning, 1/2 tsp salt, and black pepper together in a bowl until smooth.  Stir zucchini, chicken, feta cheese, and chives into the batter until will blended.

3.  Heat about 4 tbsp vegetable oil in a skillet over medium-high heat; pan-fry heaping tablespoonfuls of batter in the hot oil in batches, flattening fritters with a spoon to about 3 inches wide, until golden brown, 2 to 3 minutes per side.  Transfer fritters to a paper towel-lined plate.  Repeat with remaining vegetable oil and batter.  Serve with sour cream.

Note:  Batter should be the consistency of pancake batter.  Add 1 tbsp of milk if necessary to thin, or 1 tbsp of more flour if you need to thicken the batter.

German Red Cabbage

3 tbsp unsalted butter
1 tbsp sugar
1 onion, finely chopped
1 large apple, peeled, cored and diced
2 lb red cabbage, cored and thinly sliced
1/2 cup vegetable broth
4 tbsp apple cider vinegar
salt and pepper, to taste


1.  Melt butter in a large pan.  Add sugar and stir until it has a light caramel color, about 5 minutes.  Add onion and apple; cook and stir until the onions start to soften, about 5 minutes.  Add cabbage and cook until heated through, about 5 minutes.

2.  Stir in broth, apple cider vinegar, and salt.  Cover and simmer until flavors are well combined, about 30 minutes.  Season with salt and pepper.

Creamy Cauliflower Soup

2 tbsp salted butter
1 tbsp extra virgin olive oil
1 large head cauliflower, cut into small florets
1 white onion, diced
3 stalks celery, sliced
3 carrots, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
2 tbsp cornstarch
2 cups vegetable broth
2 cups milk (or instead use 2 more cups vegetable broth)
salt and pepper to taste


1.  Heat butter and olive oil in a large pot over mid-high heat.  Add in cauliflower, onions, celery, and carrots.  Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.

2.  Add the garlic and saute 1 minute more.  Stir in thyme, oregano, and cornstarch and cook for 1 minute.

3.  Pour in the vegetable broth and milk (or just broth).  Stir constantly until the mixture comes to a boil.

4.  Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened.  Season with salt and pepper to taste.  Serve hot.

Roasted Brussels Sprouts

30 Brussels sprouts, stem ends trimmed and loose outer leaves discarded
1/2 onion, sliced
1/4 cup plus 2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.  Fill a large pot halfway with water and bring to a boil over high heat.  Add the Brussels sprouts and cook for 2 minutes to blanch.  Remove with a slotted spoon and drain in a sieve.  Pat the Brussels sprouts dry with paper towels or a kitchen towel. 

Place the Brussels sprouts an onion slices in a rimmed baking sheet.  Drizzle the oil over the vegetables and toss to coat.  Sprinkle with the garlic, salt, and pepper. 

Bake until lightly crispy, 30 to 35 minutes, turning halfway through.

Serves 4

Honey Roasted Carrots

Carrots, trimmed, washed and cut on an angle
3 tbsp melted butter
3 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
parsley

Mix together in a bowl.  Place in a pan and bake at 400 degrees for 20 minutes.  Top with parsley.

Vegetable Bake

2 tomatoes
1 eggplant
1 large zucchini
1 onion
2 peppers
1 tbsp garlic
oil
shredded cheese
salt and pepper

Add oil to skillet.  Heat chopped onion and then add peppers.  Put cooked onions and peppers in the bottom of a small casserole dish.  Top with minced garlic.  Layer sliced tomato, eggplant and zucchini on top, overlapping slices.  Spread oil around edges.  Top with shredded cheese and salt and pepper.  Bake 350 degrees for 35 minutes with aluminum foil.  Last 5 minutes remove foil. Enjoy!

German Cucumber Salad

2-4 medium cucumbers (about 8 cups cucumbers)
1 large white onion, thinly sliced
1/4 cup salt
2 tsp vinegar
1 cup heavy whipping cream or sour cream
2 tbsp fresh dill, chopped fine

1.  Slice cucumbers thin and place in a large bowl.  (we use a mandolin)
2.  Slice onion and place in the bowl with the cucumber.
3.  Place cucumbers and onion a large bowl and sprinkle salt over top.  Let sit for 2 hours, or until there is a large amount of liquid in the bowl, almost covering the cucumbers.
4.  Drain cucumbers and onion and rinse with cold water.
5.  Add heavy cream or sour cream, vinegar, and fresh dill and stir well.
6.  Serve immediately or refrigerate until ready to serve.

Easy Cucumber Salad

2 English cucumbers, thinly sliced
1 tsp salt
1 red onion, thinly sliced
1 cup distilled white vinegar
1/2 cup water
1/2 cup granulated sugar
2 tbsp fresh dill, minced

1.  Season cucumbers with salt in a large bowl and let sweat 1 hour.  Drain liquids and toss cucumbers with onion slices.
2.  In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
3.  Pour over cucumbers and onions.  Stir in dill.  Cover with plastic wrap and refrigerate 1 hour.  Serve cold or at room temperature.

Cucumber Tomato Salad

2 English cucumbers, diced
1 pint cherry tomatoes, quartered
1 red onion, diced
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp granulated sugar or honey
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh dill, minced

1.  In a large bowl, toss together cucumber, tomatoes, and onion.
2.  In a small bowl, whisk together olive oil, lemon juice, vinegar, sugar, salt, pepper, and dill.
3.  Pour over cucumbers and toss to combine.
4.  Cover and refrigerate at least 1 hour before serving.

Creamy Zucchini Potato Soup

1 tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
2 fresh garlic cloves, minced
1 large yellow onion, diced
3 stalks crisp celery, sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and thinly sliced
4 cups low sodium chicken broth

Garnish/finishing ideas:
2-4 strips nitrate free bacon, cooked and crumbled, optional
1 cup plain Greek yogurt, unsweetened coconut milk, or grass-fed cream
1/4 cup shredded Parmesan, to garnish
sea salt and fresh ground black pepper, to taste


1.  Melt butt/ghee in a medium pot over medium-high heat.
2.  Add garlic, onions, and celery, then saute for 3-4 minutes until veggies begin to soften.
3.  Add zucchini, potato, broth and bring to a boil.  Once boiling, cover and reduce the heat to a low simmer.
4.  Cook for 20 minutes or until veggie are fork tender.  Taste and season with sea salt and fresh ground black pepper to your taste.
5.  Using an immersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
6.  Serve hot, garnished with crumbled bacon and Parmesan sprinkled on top if you like.

Italian Stuffed Zucchini

3 zucchini, cut lengthwise and in half. (will have 6 halves), scoop out seeds
1/2 cup Parmesan cheese
1 1/2 lb ground turkey
seeds from the zucchini
1/2 cup bread crumbs
1 tsp minced garlic
jar marinara sauce
1/2 cup mozzarella cheese

Spray pan.  Mix first  6 ingredients together in bowl.  Fill mixture into zucchini  halves in a 9x13 pan.  Top with sauce and cheese.  Cover with foil for 1 hour.  Zucchini should be tender.

Cauliflower Cucumber Corn Salad

2 cups cauliflower florets
2 small cucumbers, sliced
1/2  red pepper, cubed
2-3 green onions, finely cut
1 (15 oz) can corn, drained
1/3 - 1/2 cup mayonnaise
fresh dill, optional
salt and pepper, to taste

Cut cauliflower into small florets.  Slice cucumber into thin slices.  Cube the ed pepper.  Thinly chop the green onions.  Drain corn.  Mix everything.  Add mayo, salt and pepper and dill to taste, mix well.

Zucchini Banana Bread

1 1/2 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup mashed ripe bananas (3)
1/2 cup canola oil
1 tsp vanilla extract
1 cup shredded zucchini (1 or 2)
1/4 cup finely diced pecans or walnuts

In a large bowl, combine the first six ingredients.  In a small bowl, beat the egg, bananas oil and vanilla.  Stir into dry ingredients just until moistened.Fold in zucchini and pecans.

Transfer to three 5 3/4 x 3 x 2 inch loaf pans coated with cooking spray.  Bake at 325 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Healthy Zucchini Bread

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 cup unsweetened applesauce
1 cup honey
1 large egg
1 tsp vanilla extract
1 cup grated zucchini, 2 small zucchini

1.  Preheat oven to 325 degrees F and lightly grease one 8x4 inch loaf pan.
2.  In a large mixing bowl, stir together flour, wheat flour, salt, baking soda, baking powder, and cinnamon.
3.  Pour in applesauce, honey, egg, and vanilla extract until combined.
4.  Use a rubber spatula to fold in grated zucchini.  Transfer to the prepared pan.
5.  Bake 50-60 minutes until a toothpick inserted into the center comes out clean.

Candied Carrots

16 oz bag of baby carrots
1/2 cup water
1 1/2 tbsp butter
1 1/2 tbsp brown sugar
salt and pepper, to taste

1.  Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
2.  Turn to low and simmer for approximately 6 minutes.
3.  Turn back to high and cook until all the water is evaporated and carrots are tender.  It took me another 5-6 minutes.
4.  Remove from heat.  Salt and pepper to taste.

Eggplant Parmesan

3 large eggs, beaten
2 1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4 inch slices
2 jars (4 1/2 oz each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 tsp dried oregano
2 cups shredded part skim mozzarella cheese
1/2 cup shredded Parmesan cheese
1 jar (28 oz) spaghetti sauce

1.  Preheat oven to 350 degrees.  Place eggs and bread crumbs in separate shallow
 bowls, Dip eggplant in eggs, then coat in crumbs.  Place on baking sheets coated with cooking spray.  Bake 15-20 minutes or until tender and golden brown, turning once.

2.  In a small bowl, combine mushrooms, basil and oregano.  In another small bowl, combine mozzarella and Parmesan cheeses.

3.  Spread 1/2 cup sauce into a 13x9 inch baking dish coated with cooking spray.  Layer with a third of mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture.  Repeat layers twice.

4.  Bake, covered at 350 degrees for 25-30 minutes or until heated through and cheese is melted.

Healthy Eggplant Parmesan

1 tbsp olive oil
2 medium eggplant, cut into rounds
2 tsp Italian seasoning
1/2 cup seasoned breadcrumbs
16 oz marinara sauce (look for low sugar)
1 cup reduced fat mozzarella cheese (can also use half  Parmesan cheese)
1/4 cup fresh basil

1.  Preheat oven to 400 degrees
2.  Cover 2 baking sheets with foil and spray with cooking spray.  Place the eggplant in a single layer on the baking sheets.  Brush with olive oil.  Sprinkle with salt, pepper, and Italian seasoning.  Then sprinkle breadcrumbs on top.
3.  Bake for 20-25 minutes until softened.
4.  Meanwhile, coat an 8x8 glass baking dish with cooking spray.  Add about 1/3d of the sauce to the bottom. Add more sauce, another layer of eggplant, more sauce, and sprinkle the remaining cheese to top.
5.  Cover with foil and bake for 20 minutes.  Remove foil and let cheese brown if desired.  Serve with fresh basil.

Honey Glazed Carrots

1 lb baby carrots
3 tbsp butter
3 tbsp honey
3 tbsp brown sugar
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Place all ingredients in a large skillet over medium heat.  Cook for about 10 minutes or until carrots reach desired tenderness.

Honey Roasted Carrots

Carrots, trimmed, washed and cut on an angle
3 tbsp melted butter
3 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
parsley, to taste

Mix together in a bowl. Place in a pan.  Bake at 400 degrees for 20 minutes.  Top with parsley.

Roasted Green Beans and Mushrooms

1 lb fresh green beans, trimmed
8 oz sliced fresh mushrooms
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp garlic salt
1/4 tsp pepper

Preheat oven to 425 degrees.  Toss together all ingredients and spread out onto a 15 x10 inch baking pan.  Bake for 20 to 30 minutes.

Green Beans

1 1/2 lbs green beans, stems removed
4 tbsp butter
1 tsp salt
1/2 tsp pepper

Steam green beans for 15 minutes until tender.  Then melt butter, salt and pepper in a large skillet over medium-high heat.  Add green beans for 3-5 minutes. Serve Hot.

Greem Beans

1 lb fresh green beans, stems removed
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp sea salt
1/8 tsp ground black pepper
1 Tbsp Parmesan cheese, grated

1.  Heat olive oil over medium-high heat in a large skillet.
2.  Add garlic and cook 1 minute, stirring frequently.
3.  Add the green beans, sea salt, and black pepper, and toss to coat green beans evenly.  Continue to saute for approx 5-6 minutes.
4.  Remove from heat and sprinkle grated Parmesan.  Toss once again until Parmesan is melted.

Potato and Cheese Pierogi

Dough:
3 1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tbsp sour cream
3/4 cup water

Filling:
2 cups mashed potatoes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 cup grated cheddar cheese

For Serving:
1/2 cup butter
1/4 cup sour cream
minced chives

1.  In a large mixing bowl make the dough by combining flour, eggs, sour cream and water.  Slowly beat in the eggs until dough is well combined.  Turn the dough out onto a clean, lightly floured surface.  Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.

2.  In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.

3.  Bring a large pot of salted water to a boil.  Meanwhile, pinch a tbsp sized pieces of dough and roll into a bout three dozen balls.  Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle.  Cover with a damp towel or paper towel to prevent them from drying out. 

4.  Place a heaping tbsp of potato filling into the center of each circle.  Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.  Working in small batches, boil in salted water 2 to 3 minutes, until they float.  Remove and transfer to a paper towel lined plate to drain.

5.  Melt 1/2 cup butter in a large skillet and saute Pierogi until lightly browned.  Serve hot topped with sour cream and garnish with chives.

Christmas Punch

2 cups orange juice
2 cups cranberry juice
1 cup pineapple juice
1 cup Ginger Ale

Easy Orange Glazed Ham

7-9 pound bone-in cured or smoked ham
1 cup orange juice
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 tsp salt

1.  Preheat oven to 350 degrees.  Place ham cup side face down in a roasting pan or 9x13 pan.
2.  In a small mixing bowl, whisk together all the ingredients.
3.  Pour half of the glaze over ham.  Cover loosely with aluminum foil.
4.  Cook in the preheated  oven for approximately 10 minutes per pound of ham, brushing twice with the remaining glaze during the cooking time.  Remove foil for the last 30 minutes of cooking.

Crock Pot Instructions:
First, you will want to assess whether you are able to fit the ham into the basin of your crock pot.  Many hams are slightly too large. The lid needs to fit securely on top.  If yours if too large, you have a couple of options: 1: you an cut some of the ham away, so that the crock pot lid can fit down snugly, or 2: you can cook your ham in a roasting pan instead.
Place the ham in the crock pot.  Pour glaze over ham.  Cook on low for 30 minutes for every pound of ham.  Boneless ham and spiral cut hams will heat faster.

Vegetarian Stuffed Peppers

Prep:  30 minutes  Cook:  3 1/2 hours
Makes: 6 serving

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterrey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
4 fresh basil leaves, thinkly sliced
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tbsp grated Parmesan cheese, divided

1.  Place the 12 ingredients in a large bowl; mix lightly to combine.  Cut an discard tops from sweet peppers; remove seeds.  Fill peppers with rice mixture.

2.  In a small bowl, mix spaghetti sauce and water; pour 1/2 of the mixture into an oval 5-qt slow cooker.  Add filled peppers.  Top with remaining sauce.  Sprinkle with 2 tbsp Parmesan cheese.

3.  Cook, covered, on low 3 1/2 to 4 hours or until heated through and peppers are tender.  Sprinkle with remaining Parmesan cheese.

Honey Balsaic Roasted Brussels Sprouts

2-3 lb brussels sprouts, ends removed and sliced in half
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp raw honey

1.  Start by preheating your oven to 425 degrees and lining a rimmed baking sheet with parchment paper.

2.  Lay the brussels sprouts out evenly on the baking sheet

3.  Add the olive oil, sea salt, ground black pepper, balsamic vinegar, and raw honey and toss well to coat

4.  Place into the oven and roast until the brussels sprouts are tender and caramelized about 18-20 minutes.

Roasted Zucchini

2 medium zucchini, sliced into 1/2" rounds (leave the skin on)
1 tbsp olive oil
1/2 tsp Italian seasoning
salt and pepper and garlic salt to taste
1/3 cup shredded Parmesan cheese, divided

Preheat oven to 425 degrees.  Toss zucchini slices with olive oil, seasonings and about 2 tbsp of the Parmesan cheese.  Place on a baking sheet and top with remaining Parmesan cheese.  Bake 10 minutes. Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.

Red Velvet Peanut Butter Blossoms

Ingredients:

½ cup butter, room temperature

¾ cup creamy peanut butter

1 1/3 cup sugar

1 egg

2 tbsp milk

2 tsp vanilla

1 tsp red gel food coloring

3 tbsp unsweetened cocoa

1 ½ cups all purpose flour

1 tsp baking soda

pinch salt

¼ cup red sanding sugar

1 bag Hershey's Kisses (unwrapped)

Instructions:

1. Heat oven to 375 degrees
2. Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.
3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet.
5. Pour red sanding sugar onto small plate or bowl.
6. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (if want them extra chewy, chill for 10 minutes in the freezer before baking.)
7. Bake for 8 to 10 minutes.
8. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
9. Allow cookies to cool to room temperature.

Roasted Brussels Sprouts with Parmesan

1 lb Brussels sprouts

2 tbsp olive oil

½ tsp kosher salt

freshly ground black pepper

1 cup grated Parmesan cheese

1. Arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve Brussels sprouts.
2. Place the Brussels sprouts on the hot baking sheet. Season with the olive oil, salt and pepper, toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.
3. Roast for 15 minutes. Flip the Brussels sprouts and sprinkle with the Parmesan. Continue roasting until the Brussels sprouts are crispy and tender, 10 to 15 more minutes.

Garlicky Roasted Broccoli

1 lb broccoli

¼ cup olive oil

1 tbsp rice vinegar

6 cloves garlic, peeled

1 tsp salt

red pepper flakes, optional

lemon wedges, to garnish

1. Arrange a rack in the middle of the oven and heat to 450 degrees. Cut the broccoli into bite-sized florets. Cut the stems into diagonal bite-sized pieces. (Peel the broccoli stems first if you want to; I don't bother.) Place in a large bowl.
2. Place the olive oil, rice vinegar, garlic, and salt in a small food processor and process until thick and creamy. (Alternatively, smash the garlic in a mortar and pestle and whisk in a bowl with the other dressing ingredients.) If desired, add a pinch of red pepper flakes.
3. Add the dressing to the broccoli and toss to coat. Transfer to a rimmed baking sheet and spread in an even layer.
4. Roast until the broccoli is tender and the edges are singed, 12 to 15 minutes. If you desire an extra measure of smokiness, switch the oven to broil, and move the baking sheet up to the highest rack. Broil for 1 to 2 minutes. Serve hot or cold with wedges of lemon.

Friendsgiving Casserole

Prep: 1 hour 10 minutes Bake: 45 minutes

1 baguette torn into 1-inch pieces (about 6 cups)

7 tbsp unsalted butter

½ cup minced yellow onion

½ cup minced celery

1 garlic clove, minced

2 tbsp all-purpose flour

1 tsp garlic salt

1 tsp kosher salt ½ tsp freshly ground black pepper

1 ½ cups heavy (whipping) cream

5 cups shredded cooked chicken breast

1 cup sour cream

2 cups chicken broth

freshly cracked black pepper, for serving

3 green onions, minced (optional)

chopped fresh parsley (optional)

Holiday cranberry sauce

1. Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat.
2. Preheat the oven to 325 degrees
3. In a medium saucepan, melt 3 tbsp of the butter over medium heat. Add the onion and celery and saute until tender and translucent, 6 to 8 minutes.
4. Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute. Add the garlic salt, salt, and pepper and slowly pour in the cream. Cook, whisking often, until just at a simmer,about 5 minutes.
5. Spread the chicken in a 9x13 baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread cubes. Melt the remaining 4 tbsp butter, mix it with the chicken broth, and pour it over the casserole, coating the bread well.
6. Bake uncovered, until bubbling, about 30 minutes. Broil the last 3 or 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.
7. Scoop out the casserole to serve with mashed potatoes, green beans, and cranberry sauce on the side.
8. Store in an airtight container in the refrigerator for 3 to 5 days.

Old Fashioned Homemade Eggnog

Prep Time: 1 hour Cook Time: 10 minutes Total Time: 1 hr 10 min

2 ½ cups milk

4 whole cinnamon sticks

1/8 tsp ground cloves

½ tsp vanilla extract

7 egg yolks

¾ cup white sugar

2 cups heavy cream or half and half for a light version

2 tsp vanilla extract

1/8 tsp ground nutmeg

1. Put the milk, cinnamon sticks, cloves, and ½ tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
2. In a separate bowl, whisk together the egg yolks and sugar for 1 minutes.
3. Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks. Stir the milk constantly until it just starts to boil then immediately turn off the heat.
4. Slowly whisk in about ¼ of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
5. Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour.
6. After 1 hour, stir in the heavy cream, 2 tsp vanilla, and nutmeg. Store in the fridge and allow to cool for a t least 4 hours before serving.

Note: This is quite rich and decadent. You can thin it out with plain milk as desired.

Crock-Pot Turkey and Stuffing

Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hour and 15 minutes

1 lb turkey breast (if you don't have turkey, you can always substitute chicken)

5 cups herb seasoned stuffing

1 cup fresh mushrooms, sliced (optional)

½ onion, finely chopped

2 stalks celery, finely sliced

1 apple, finely diced

¼ cup olive oil

1 tsp poultry seasoning

½ tsp salt

¼ tsp dried sage

¼ tsp ground black pepper

1 (12 oz) jar turkey gravy

1 (10.75 oz) cream of mushroom soup

Spray the inside of slow cooker with non-stick cooking spray and place turkey breast in the bottom of the crock pot. In a large separate bowl, mix together remaining ingredients. Spread over turkey breast in slow cooker. Cover and cook on low for 4-6 hours.

Cheese Ball Bites

8 slices bacon

1 ½ oz (8 0z) blocks cream cheese, softened

1 cup shredded cheddar

1 tsp garlic powder

1 tsp paprika

kosher salt

freshly ground black pepper

1/3 cup freshly chopped chives

1/3 cup finely chopped pecans

18 pretzels sticks

1. In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.
2. Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment-lined baking sheet. Refrigerate until firm, 1 hour.
3. In a shallow bowl, stir together bacon, chives, and pecans.
4. Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room, temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

Easy Hashbrown Breakfast Casserole

Easy Hashbrown Breakfast Casserole

16 oz bacon diced (can also use ham, sausage, veggies, etc.)

1 onion, diced

8 eggs

1 tsp salt

1 tsp black pepper

1 tsp hot sauce, optional

4 cups frozen hash browns, thawed

8 oz sharp cheddar cheese, shredded

6 oz Swiss or Gruyere cheese, shredded

16 oz small curd cottage cheese, either 4% or 1% is fine

1. Preheat oven to 350 degrees. Grease a 9x13 baking dish and set aside.
2. Add bacon to a large skillet and cook over medium heat until nice and crispy. Add onions and cook until translucent. Remove and drain on a paper towel.
3. In a large bowl, whisk together eggs, salt, pepper, a;and hot sauce.
4. Add hash browns, shredded cheese, cottage cheese, bacon and onions.
5. Mix until combined.
6. Scoop mixture into prepared baking dish and bake for 35 to 45 minutes or until center is set. Let casserole rest for 5 to 10 minutes before serving.
7. Top with snipped fresh chives if desired.

Old-Fashioned Beef Stew

2 lb. Beef stew meat (cubed chuck roast)

4 tbsp cornstarch, divided

1 tsp salt

2 tbsp olive oil

¼ tsp black pepper

2 cloves minced garlic

2 tbsp tomato paste

4 cups beef broth

¼ cup Worcestershire sauce

1 ½ lb red potatoes, cut into bite-sized chunks

10 ounces pearl onions

4 carrots, peeled and sliced

4 celery ribs, sliced

1 tsp sugar

½ tsp dried basil

½ tsp dried oregano

½ tsp dried parsley

½ tsp paprika

¼ tsp allspice

¼ cup cold water

1. Dust beef stew meat with 2 tbsp cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes.
2. Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
3. Pour in the beef broth and Worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, celery, and tomato paste. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
4. Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
5. In a small bowl, mix together remaining 2 tablespoons cornstarch with ¼ cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
6. Season with more salt and pepper to taste. Serve hot.
   
   Slow Cooker instructions:
   Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste.  Then combine this and all remaining ingredients in a slow cooker.  Cook on low for 6 to 8 hours.  Follow step 5 to create a cornstarch slurry.  Add to stew and cook another 30 minutes, until thickened.

Sauteed Yellow Squash

1 Tbsp extra-virgin olive oil

2 tbsp butter

½ red bell pepper, chopped

2 small to medium yellow squash, sliced

1-2 small zucchini

salt and pepper

2 tbsp chopped parsley leaves

2 tbsp chopped chives or 2 scallions, optional but i like it

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash and zucchini. Saute 12-14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.