Garlic Parmesn Wings

Servings: 12

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

3 lbs chicken wings, split and tips removed (36 split wings total)

2 Tbsp flour

2 tsp baking powder

½ tsp seasoned salt

½ tsp black pepper

Sauce:

1/3 cup butter

½ cup Parmesan cheese, grated

1 ½ tsp garlic powder

½ tsp black pepper

¼ tsp seasoned salt

4-6 dashes hot sauce Louisiana hot sauce

1 Tbsp parsley

1. Preheat oven to 425 degrees.
2. Pat wings dry with a paper towel. Toss with flour, baking powder, salt and pepper.
3. Line a pan with foil, place a piece of parchment paper on the foil. Place wings in a single layer on baking pan.
4. Bake wings 20 minutes, flip and bake an additional 15 minutes.
5. Combine sauce ingredients. Toss with wings until well coated.
6. Optional: Turn oven up to 475 degrees and bake wings an additional 10 minutes or until golden and crisp (broil if desired).
7. Garnish with extra Parmesan and parsley.

Turkey and Black Bean Enchiladas

1 lb ground turkey

1 can black beans, drained and rinsed

pkg taco seasoning

2 cups green enchilada sauce

8 whole wheat tortilla

2 cups shredded cheese

Toppings:

shredded lettuce

diced tomatoes

salsa

sour cream

guacamole

Preheat oven to 350 degrees. Brown ground turkey,. Add drained black beans and taco seasoning and mix together. Spray a 9x13 pan and put a small amount of enchilada sauce in the bottom of pan. Place a scoop of meat mixture, then shredded cheese into center of each tortilla. Roll up and place in pan, seam side down. Pour rest of enchilada sauce on top and sprinkle the rest of cheese on top. Bake for 20 minutes until cheese is melted.

Split Pea Soup with Ham

1 lb dried split peas, rinsed

2 quarts chicken or vegetable broth

1 lb bone-in ham steak, diced into small pieces and trimmed of excessive fat

3 medium carrots, peeled and chopped

1 medium onion, chopped

4-5 cloves garlic, minced

1 tsp Italian seasoning

½ tsp marjoram

½ tsp smoked paprika

1/8 tsp thyme

1 bay leaf

1 tsp malt vinegar

Kosher salt, to taste

ground black pepper, to taste

Place all the ingredients in a slow cooker and cook 6-8 hours on low or 4 hours on high. You can also cook it on high until it starts to boil and then turn the setting to low until you're ready to serve the soup.

Sheet Pan Chocolate Chip Cookie Bars

Serves: 24

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

1 cup butter

1 ¼ cups brown sugar

¾ cup sugar

1 Tbsp vanilla extract

2 eggs

2 ¾ cups flour

1 tsp baking soda

1 tsp salt

2 ¼ cups mini semisweet chocolate chips, divided

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar.
3. Add vanilla and eggs and combine.
4. Fold in flour, baking soda and salt.
5. Mix in 2 cups of mini chocolate chips.
6. Spray a 18”x13” sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
7. Sprinkle remaining ¼ cup chocolate chips on top.
8. Bake for 20-25 minutes or until middle is set up and edges are golden brown.
9. Let cool and cut into squares.

Sheet Pan Oatmeal Butterscotch Bars

Serves: 30

Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes

1 cup butter (softened)

1 cup brown sugar

¾ cup sugar

2 eggs

1 tsp vanilla extract

½ tsp cinnamon

½ tsp salt

1 tsp baking soda

1 ½ cups flour

3 cups old fashioned oats

2 cups butterscotch chips

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar until fluffy.
3. Add eggs and vanilla and mix until combined.
4. Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
5. Fold in butterscotch chips.
6. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray and spread dough in pan.
7. Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
8. Bake for 20-22 minutes, or until the edges are golden brown.
9. Let cool and cut into bars.

Sheet Pan Fudgy Brownies

Serves: 24

Prep Time: 10 minutes Cook Time: 40 Minutes Total Time: 50 minute

4 eggs

1 ½ cups unsweetened cocoa powder

1 tsp salt

1 ½ tsp baking powder

1 Tbsp vanilla extract

2 cups butter (melted)

4 cups sugar

2 ½ cups flour

1. Preheat oven to 350 degrees. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray; set aside.
2. In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
   Add salt and baking powder and mix until combined. Mix in vanilla. Add melted butter and sugar and mi until well combined. Mix in flour until well combined.
3. Spread in prepared baking sheet.
4. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Lunch Lady Peanut Butter Bars

Serves: 24

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

1 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

1 tsp vanilla extract

2 large eggs

2 ½ cups peanut butter, divided

2 cups old fashioned oats

2 cups flour

1 tsp baking soda

1 tsp salt

Frosting:

½ cup butter, softened

¼ cup milk

2 tsp vanilla

4 Tbsp cocoa powder

3 cups powdered sugar

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, sugar and brown sugar together.
3. Add vanilla, eggs, an 1 cup peanut butter; stir to combine.
4. Add oats, flour, baking soda and salt and mix until well combined.
5. Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
6. Bake for 15 minutes and remove from oven.
7. Drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt.
8. Let cool until peanut butter has set up.
9. While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
10. Cut into bars and serve.

Pancake Syrup

1 stick of butter

1/2 cup sugar

½ cup buttermilk or ½ cup milk

w/ 1 tsp vinegar

2 Tbsp karo

1 tsp baking soda

1 tsp vanilla

Cook until it starts to turn golden. Remove from heat and add vanilla.

Recipe from Tabitha Morris

Garlic Butter Roasted Potatoes and Carrots

bag of small red potatoes

2 large peeled carrots, sliced

¼ to ½ cup melted butter

1 tsp garlic

1 tsp parsley

1 tsp salt

½ tsp black pepper

½ tsp thyme

Put potatoes and carrots in a large bowl. Mix together seasonings and stir in the potatoes and carrots. Place on baking dish with parchment paper. Bake at 400 degrees for 15-20 minutes until vegetables are softened.

Tuna Quesadilla Melts

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

6 servings

½ cup sour cream, light or regular

½ cup mayonnaise, light or rugular

2 Tbsp finely chopped cilantro

1 Tbsp finely chopped chipotle peppers in adobo sauce OR 1 t0 2 tsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

zest of 1 lime (about a teaspoon)

20 oz canned tuna, well drained (I prefer albacore tuna packed in water)

12 8-inch flour tortillas

3 cups shredded Monterey Jack cheese, cheddar cheese or Mexican cheese blend

1. In a medium bowl, whisk together the sour cream, mayo, cilantro chili powder, onion powder, garlic powder, salt, and lime zest. Add the tuna and mix until evenly combined. Add additional salt to taste, if needed.
2. Sprinkle ¼ cup cheese (or more, depending on how cheesy you want them) evenly on a tortilla. Top with spoonfuls of the tuna mixture, spreading into a somewat eve layer (it doesn't have to be perfect). Sprinkle with a little more cheese and top with another tortilla. Repeat with remaining tortillas. I get about six quesadillas total.
3. Preheat skillet to 350 degrees. Cook the quesadillas for 2-3 minutes per side until the tortillas are golden and the cheese is melted. Let rest for a minute or so; cut into triangle and serve warm.

Overnight Creme Brulee French Toast

Serves 6

1 loaf Italian french bread, cut into 1 inch cubes

6 eggs

2 cups milk

½ cup half and half

1 tsp vanilla

½ an orange, juice and zest

pinch salt

1 tsp nutmeg, ground

In the morning add:

½ cup butter, melted

1 cup brown sugar

berries and bananas, optional

1. Mix all the ingredients (except the bread) in a bowl. Whisk until eggs are combined. Then in a 9x13 baking dish put in the bread cubes. (I have made it with normal bread and french bread, thicker more dense bread is better for this recipe so go with the french bread). Then after the bread is in the baking dish pour over the egg mixture. Mix it all together. Cover and put in fridge OVERNIGHT.

In the morning:

1. Mix the melted butter and brown sugar together. Then grab a cookie sheet and arrange the bread that has soaked overnight on the cookie sheet in a single layer. Then drizzle the butter and brown sugar mixture over the bread.
2. Bake at 350 for 20 minutes. If the sugar hasn't caramelized then after 20 minutes turn it on broil for a minute. Then serve!

Make-Ahead Overnight Tater Tot Breakfast Casserole

12 to 16 oz breakfast sausage

1 cup small diced bell peppers (any color)

½ cup small diced onion

6 large eggs

1 cup milk

½ cup sour cream

½ tsp salt

pinch of black pepper

24 oz (about 6 cups) frozen tater tots

1 cup (4 oz) grated cheddar cheese

1 cup (4 oz) grated Monterey Jack cheese

chopped green onion or chives, for garnish (optional)

sour cream and salsa, for serving (optional)

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9x13 inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm

Notes: Can use chopped ham or cooked bacon instead of sausage or even meatless. If you'd like more eggs you can use up to 10 eggs.

Easy Taco Salad Casserole

Easy Taco Salad Casserole

1 lb ground beef or ground turkey

¼ onion, diced

¼ green bell pepper, diced

1 cup crushed tortilla chips

1 (16 oz) can refried beans or black beans, drained

½ cup water

1 (1 oz) package taco seasoning mix

1 cup shredded cheddar cheese

2 cups shredded lettuce

2 tomatoes, diced

1 (2.25 oz) can sliced olives

1 cup sour cream

1. In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
2. While the meat is browning, spread 1cup crushed tortilla strips in the bottom of a greased 8x8 inch pan.
3. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
4. Once the meat is browned, drain and return to stove. Add ½ cup of water and taco seasoning to the meat mixture, and stir until completely combined.
5. Pour browned meat mixture over the top of the refried beans.
6. Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
7. Top with lettuce, tomatoes, olives and sour cream.
8. Serve warm.

Crispy Honey Mustard Chicken

Prep Time: 10 minutes   Cook Time: 25 minutes   Total Time: 35 minutes

Serves 6

¾ cup lite honey mustard dressing

1/8 tsp salt

1/8 tsp pepper

1 cup corn flake crumbs

2 ¼ lb boneless skinless chicken breasts

1. Preheat oven to 425 degrees.
2. Coat a 9x13 inch baking pan with nonstick cooking spray.
3. In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
4. Place corn flake crumbs in another small mixing bowl.
5. Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
6. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees.
7. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Sheet Pan Meatloaf and Green Beans

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

1 ½ lbs ground beef or turkey

2 eggs

1 onion, diced

¼ cup ketchup

salt and pepper, to taste

1 cup quick oats

½ cup Italian bread crumbs

1 (10.75 oz) can tomato soup, divided

2 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 Tbsp olive oil

1 lb fresh green beans

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
3. Spray a baking sheet with nonstick cooking spray.
4. Form meatloaf mixture into 12 patties and place on baking sheet.
5. In a small mixing bowl, whick together remaining soup, Worcestershire sauce and brown sugar.
6. Spoon some of the soup mixture on top of each meatloaf patty.
7. Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
8. Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft.

Homemade Sloppy Joes

1 lb lean ground beef

1 medium onion, diced

1 medium green bell pepper, diced

2 ribs celery, diced

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

2 Tbs[ Worcestershire sauce

4 cloves garlic, crushed

1 Tbsp brown sugar

1 tsp salt

1 tsp ground mustard

½ tsp crushed red pepper flakes

8 hamburger buns

1. In a large skillet over medium-high heat, cook ground beef and yellow onion together, stirring occasionally, until beef is browned and cooked through.
2. Drain any excess fat from the skillet and return skillet to heat.
3. Add in bell pepper, celery, tomato sauce, tomato paste, Worcestershire sauce, garlic, brown sugar, salt, ground mustard, and red pepper flakes. Stir to combine.
4. Bring to a simmer and reduce heat to medium low. Simmer for 15 to 30 minutes. Simmering time depends on how crisp you want the vegetables.
5. Serve meat hot on toasted buns.

Easy Baked Pork Chops

4 boneless pork chops, 1 inch thick
4 Tbsp extra virgin olive oil
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp onion powder

1.  Preheat an oven to 400 degrees.  Lightly grease a baking sheet.

2.  Rub each pork chop with olive oil.

3.  In a small bowl mix together salt, pepper, paprika, and onion powder.  Season all sides of the pork chop with this mix.  Place seasoned pork chops onto the prepared baking sheet.

4.  Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees. (which will depend on how thick the pork chops are).  Serve hot.

Notes:  Some people are concerned with the amount of salt.  If you are sensitive to salt, or on a low sodium diet, reduce the amount of salt and add more to taste when serving.

The Best French Toast

2 ½ cups milk

7 large eggs

¼ cup brown sugar

½ cup all-purpose flour

3 tsp ground cinnamon

2 tsp vanilla extract

½ tsp salt

16 thick slices Clallah, Brioche, or Texas Toast

1. Whisk milk and eggs together in a large mixing bowl.
2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
5. Serve with you favorite toppings, including berries, whipped cream, and maple syrup.

To Freeze: Cool french toast completely on a wire rack and then transfer the bread to a parchment paper lined baking sheet. French toast can be stacked with a sheet of parchment paper in between each layer. Freeze until solid, then transfer to a resealable plastic freezer bag for long term storage.

To Reheat: Microwave on high for about 1 minute per slice until warmed through OR toast in a toaster until heated through for a crispy exterior.

Slow Cooker Beef Short Ribs

Prep Time: 15 mins Cook Time: 8 hrs Total Time: 8 hrs 15 mins

4 lbs boneless or bone-in beef short ribs, aabout 8 short ribs

1 tsp salt

1 tsp black pepper

3 cups beef broth

¼ cup worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 sprig fresh rosemary

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

Double Chocolate Chip Pancakes

1 ¾ cup flour

¼ cup unsweetened cocoa powder

3 Tbsp white sugar

½ Tbsp baking powder

¼ tsp salt

2 large eggs

1 ¼ cups milk

½ tsp vanilla

2 Tbsp melted butter

1 cup milk chocolate chips

1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
2. In a small bowl, beat together eggs, milk, vanilla, and butter.
3. Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
4. Heat a griddle to med-high heat (between 350-375 degrees) Pour about ¼ cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
5. Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.

Flourless Chocolate Cake

6 oz semisweet chocolate chips

½ cup salted butter

¾ cup granulated sugar

½ cup unsweetened dutch process cocoa powder

3 large eggs

1 tsp vanilla extract

Ganache

1 cup semisweet chocolate chips

½ cup heavy cream

1. Preheat oven to 375 degrees and lightly grease a 9 inch cake pan. Line the pan with parchment paper.
2. Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
3. Pour in sugar, cocoa powder, eggs and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
4. Pour into the prepared cake pan, Bake 25 minutes in the preheated oven.
5. Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
6. Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
7. Pour hot cream over chocolate chips. Then stir until smooth.
8. Spread ganache over the top of the cake. Let cool before slicing and serving.

Football Dip

cream cheese

Hormel chili (without beans)

shredded cheese

Bake for 15 minutes

Top with diced tomatoes and diced green onions

Serve with chips

Banana Oatmeal Breakfast Cookies

2 bananas, mashed up with a fork

1 cup quick oats

½ cup rolled oats

1/3 to ½ cup chocolate chips

Mix well. Form cookies, 1 Tbsp and flatten into cookie shape. Bake 12-15 minutes at 350 degrees. Store in the fridge

Sevilla Burritos

2 (15 oz) cans white beans

6 oz cream cheese

1 lb ground beef

6-8 burritos

Homemade Pancake Syrup

1 cup brown sugar

1 cup sugar

1 cup water

1 tsp vanilla

Boil for 1 minute and add tsp of vanilla

Crepe Recipe

2/3 cup all-purpose flour

½ tsp salt

3 eggs

1 cup milk

5 Tbsp butter, for cooking

1. In a large bowl, stir together flour and salt. Add in eggs and whisk to combine.
2. Slowly pour in milk, whisking until you have a smooth, pourable batter.
3. Heat a 12-inch nonstick skillet over medium heat. Let ½ tablespoon of butter melt in the pan.
4. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully.
5. Repeat until all batter has been used, melting another ½ tablespoon of butter for each. This recipe makes about 10 crepes.