Strawberry Shortcake Overnight Oats

2 cups rolled oats

2 cups plant-based milk (organic soy or almond)

2 cups fresh organic strawberries, chopped

6 oz vegan yogurt (plain or vanilla, unsweetened)

1 tsp almond extract

1. In a large bowl combine all of the ingredients.
2. Divide the oatmeal mixture between 4 jars or bowls.
3. Cover and refrigerate overnight

Serves 4

Prep Time: 5 minutes Cook Time: none

Sweet Potato Soup

1 Tbsp olive oil

1 white onion, diced

3 cloves, minced

2 Tbsp fresh ginger, grated

2 lbs sweet potatoes, peeled, cut ino bite sized pieces

4 cups low sodium vegetable broth

½ tsp salt

¼ tsp white or black pepper

1 cup cheddar cheese, shredded

2 Tbsp green onions, sliced

1. Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more.
2. Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until sweet potatoes are tender, about 10-15 minutes.
3. Transfer the soup mixture to a blender and blend in batches until smooth, or use an immersion blender.
4. Return to a pot over low heat and add in the cheddar cheese. Stir until melted. Taste and add more salt if desired. Serve topped with green onions.

Beans and Greens Soup

2 Tbsp water or more as needed, to saute

1 ½ cups onion, diced

2 ½ – 3 cups organic red or Yukon gold potatoes, chopped(about 1-2 inch thick cubes)

½ cup organic celery, diced

1 cup carrots, diced (or organic red bell pepper)

4-5 medium-large cloves garlic, minced

1 ½ tsp dried rosemary leaves

1 tsp dried thyme leaves

1 tsp dried marjoram leaves or dried oregano leaves

1 ½ tsp ground mustard

1 tsp sea salt

¼ tsp freshly grated nutmeg

freshly ground black pepper, to taste

1 cup brown/green lentils, rinsed

2 cups vegetable stock

5 cups water
1 Tbsp Miso

1 ½ Tbsp Blackstrap molasses (optional)

1 (14 oz) can cannellini beans, drained and rinsed 

6-7 cups loosely packed fresh organic kale leaves, roughly chopped or torn (roughly 1 smallish bunch of kale)

1. In a large pot over medium heat, add the water, onion, potatoes, celery, carrots, garlic, dried herbs and spices, salt and pepper.
2. Stir through, cover, and cook for 6-8 minutes, stirring occasionally. If veggies are sticking, add another splash of water.
3. Add the lentils, stir through, cover and cook for another few minutes, and then add the vegetable stock, water, miso, molasses, bay leaves and stir through.
4. Increase heat to bring to a boil, then reduce heat to medium-low, cover and let cook for 30-40 minutes, until the lentils are very soft and fully cooked. (If using the chopped red pepper, add after the first 25-30 minutes of cooking lentils).
5. Turn off heat, add the cannellini beans, kale, stir through, cover, and let wilt in soup for about 5 minutes.
6. Remove bay leaves to serve, and taste to add additional salt and pepper if desired.

Blueberry Chia Porridge

½ cup chia seeds

2 cups cold soy/almond/rice/other milk

2 Tbsp maple syrup

1 tsp vanilla

2 cups fresh or frozen blueberries

1. Place chia seed in a pitcher and pour in milk.
2. Stir chia seeds and milk until all seeds are fully immersed in the liquid.
3. Place the pitcher in the refrigerator and let soak for 8 hours or overnight.
4. Remove the pitcher from the refrigerator, stir in the maple syrup, vanilla and blueberries
5. Pour into bowls or mugs.

Serves 4

Prep Time 8 hours (for soaking)

Quinoa Chickpea Stew

1-2 Tbsp water

I cup onion, chopped

1 cup organic red pepper, chopped

1 -1 ½ cups fennel bulb, chopped (first remove core and stalks from the bulb)

3 large garlic cloves, minced or grated

1 tsp salt

black pepper, freshly ground to taste

1 ½ tsp curry powder

1 tsp fennel seed

1 ½ tsp paprika

1 ½ tsp dried basil

¾ tsp cinnamon

¼ tsp freshly ground nutmeg

1/8 tsp allspice

½ cup sodium free vegetable broth

¾ cup quinoa, rinsed

2 cups chickpeas (rinsed and drained if using canned)

2 -2 ¼ cups water, plus another 2-4 Tbsp if needed

1 dried or fresh bay leaf

1/3 cup dried black mission figs, chopped (or chopped dreied apricots)

½ cup pumpkin seeds, chopped or chopped pistachios (optional, for finishing)

balsamic reduction drizzle (optional)

1. In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally.
2. Add vegetable broth, bring to a boil and let boil for a couple of minutes.
3. Then add quinoa, chickpeas water (start with 2 cups) and bay leaf and stir through.
4. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes.
5. Once quinoa is cooked and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn't tender, add the extra ¼ cup of water and cook another few minutes.
6. Taste, and season with additional salt, pepper or other spices
7. Serve, sprinkling with the pumpkin seeds or chopped pistachios
8. If using the balsamic reduction, drizzle a little over finished portions.

Split Pea Soup

1 lb bag of green split peas

1 medium onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 garlic clove, chopped

1 tsp salt

¼ tsp pepper

2 cups chopped ham

Combine all ingredients in 8 cups of water and simmer for approximately 75 minutes.

Fried Cabbage

Fried Cabbage

5-6 thick bacon strips, cut into small pieces

1/3 cu onion, finely chopped

½ head green cabbage, shredded or roughly chopped

1 Tbsp brown sugar, optional

salt and pepper to taste

¼ tsp smoked paprika

1. Cook bacon in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place on a plate. Do not discard the bacon grease and drippings.
2. In the same pan, add onion and cook until translucent.
3. Add cabbage, salt, pepper, paprika and mix everything together. Cook for about 7 minutes or until cabbage is tender.
4. Add bacon back into the pan and mix it together with the cabbage and serve warm.

Easy No Yeast Dinner Rolls

1 cup flour

1 tsp baking powder

1 tsp salt

½ cup milk

2 Tbsp mayonnaise

Combine all ingredients and spoon into greased muffin pan. The recipe makes 5 rolls. Cook in pre-heated oven at 350 degrees for 15 minutes or until golden brown. After you take out of oven brush butter on top.

Baked Chicken Bacon Ranch Taquitos

Baked Chicken Bacon Ranch Taquitos

1 (8 oz) package cream cheese, softened

12 strips bacon, cooked and crumbled

4 cups cooked chicken, shredded

2 cups shredded Monterey Jack cheese

3 Tbsp green onions, chopped

1 (1 oz) package dry Ranch Dressing mix, divided

20 (6 inch) flour tortillas

salt, to taste

1. Preheat oven to 425 degrees.
2. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
3. Mix together cream cheese, bacon, chicken, cheese, and green onions
4. Add in about ½ of the dry ranch dressing mix, or more if desired. Mix well.
5. Spoon 2-3 Tablespoons of the chicken mixture onto each flour tortilla and roll it up.
6. Place taquitos seam-side down on the baking sheet. Repeat about 20 times or until all the filling is used.
7. Once finished, spray the tops of the taquitos with nonstick cooking spray and sprinkle with salt
8. Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden.
9. Let cool slightly and serve with ranch dressing or salsa

* Can cut in half for appetizers!

Smokey Brussels Sprouts in Charred Cream

1-2 lb of Brussels sprouts

heavy cream

salt

paprika

garlic

squeeze of lemon

Parmesan cheese

1. Coat a large saute pan with some heavy cream and a pinch of salt.
2. Add a layer of halved Brussels sprouts, cut side down. Sprinkle with smoked paprika and granulated garlic. Turn on heat to medium high. Do NOT stir. (yet)
3. After a few minutes, the liquid in the cream will evaporate, leaving behind gorgeous fat that will char the edges a bit. Let this happen for 2-5 minutes, depending on your love for char. Then go ahead and stir with a wooden spoon or spatula and let the Brussels cook the rest of the way through, about 3-5 more minutes. Add a squeeze of lemon or sprinkle of Parmesan cheese.
4. Serve. (use this same cooking method in cream with different veggie and spices/herb!)

Banana Bread

3 eggs

3 or 4 bananas (or any canned fruit)

sprinkle of cinnamon

sprinkle of 100% pure maple syrup

1 cup sugar

½ cup butter

3 cups flour

2 tsp baking powder

½ tsp baking soda

¼ cup walnuts (save some to sprinkle on top before baking)

sprinkle of brown sugar

Mash bananas with a fork. Add cinnamon and maple syrup. Mix together and set aside. In a bowl add eggs and break up yolks. Add banana mixture. Add all dry ingredients and mix to combine. Spray a loaf pan with non stick cooking spray and a bit of flour. Pour in banana mixture. Top with some walnuts and a bit of brown sugar. Bake at 375 degrees for 50-60 minutes.

Baked Potatoes

Scrub and clean potatoes. Prick with a fork. Use a paper towel to dip in olive oil and cover both sides of potatoes. Sprinkle top of potatoes with sea salt. (you can wrap in foil) or place on a baking tray. Bake at 425 degrees for 55 minutes or 375 degrees for 1 hour depending on size of potatoes.

Serve with butter, sour cream, chives, shredded cheddar cheese, bacon etc...

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

3 lb beef stew meat

1 onion, diced

8 oz sliced mushrooms

1 tsp salt

¼ tsp pepper

1 ½ cups beef broth

1 Tbsp ketchup

1 Tbsp Worcestershire sauce

¼ garlic powder

1/3 cup flour

7 Tbsp apple juice

½ cup sour cream

Place first 9 ingredients in a slow cooker and mix together. Set on Low for 7-9 hours or high for 4-6 hours. 30 minutes before time is finished mix together flour and apple juice and add to slow cooker. Turn on HIGH for 30 minutes. When finished stir in the sour cream. Serve. Great over baked potatoes.

Cheddar and Apple Grilled Cheese

2 slices of bacon

½ onion, sliced

butter

1 tsp brown sugar

grated white cheddar cheese

2 slices of bread

mayo

thin apple slices

dijon mustard

1. Fry bacon slices. Set aside
2. Cook onions with butter and brown sugar to caramelize.
3. On one slice of bread. Spread on mayonnaise. Top with carmelized onions, then apple slices, bacon. Then top with shredded cheese and another slice of bread spread with dijon mustard.
4. Spread tops of bread with softened butter. Cook for 3 minutes on each side until golden brown.

Immersion Blender Smoothie

½ cup orange juice

½ cup frozen blueberries

½ cup frozen strawberries

½ cup baby spinach

½ cup vanilla yogurt

2 Tbsp honey

2 tsp chia seeds

3 sprigs of mint

1 cup ice

Mix together in immersion blender.

Lemon Cream Cheese Cookies

For Cookies:

2 cups all-purpose flour

1 tsp baking powder

4 oz salted butter, softened

4 oz cream cheese, room temperature

1 ¼ cups granulated sugar

1 large egg

1 Tbsp lemon zest

2 Tbsp lemon juice

½ tsp lemon extract

For the Icing:

1 ½ cups confectioner's sugar

3 Tbsp fresh lemon juice

2 to 3 tsp lemon zest

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

2. Combine the flour with the baking powder. Set aside.
3. In a large mixing bowl with electric mixer beat the butter and cream cheese until light, about 1 minute. Add the sugar and beat for about 3 minutes, until light and fluffy. Beat in the egg and 1 Tbsp lemon zest. Stir in the flour, lemon juice, and lemon extract. Beat until well blended.
4. Drop the cookie dough onto the prepared baking sheets with a small cookie scoop or tablespoon. With the bottom of a glass coated with sugar, flatten each cookie mound just slightly.
5. Bake for 10 to 12 minutes, until bottoms area lightly browned.
6. Cool slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing.

Make the Icing:

In a bowl, combine confectioners sugar, lemon juice, and lemon zest. Stir until well blended

Wonton Taco Cups

Melted butter

12 wonton wrappers

1 can black beans, rinsed and drained

1 (4 oz) can chilies

squeeze of lime juice

1 tsp chili powder

shredded cheddar cheese

avocado, diced

pico de guyo (store-bought)

sour cream

Brush a mini muffin tin with melted butter. Press wonton wrappers into the cups. In a bowl mix the black beans, chilies, lime juice and chili powder. Fill the inside of the cups with bean mixture. Bake at 375 degrees for 12 minutes then top with cheddar cheese on top and bake for 5 more minutes. After baking top with avocados, pico de gallo and sour cream.

Quarter Sheet Pan Chicken Drumsticks and Vegetables

¼ cup soy sauce

2 Tbsp peanut oil or vegetable oil

2 Tbsp honey

ginger, finely minced

garlic, finely minced

frozen package stir fry vegetables

4 chicken drumsticks

toasted sesame oil

sesame seeds

Mix together in a small bowl, soy sauce, oil, honey, ginger and garlic. Pour some over frozen vegetables in a larger bowl. On a ¼ sheet pan wrapped with foil place the vegetables on one end and the other end the drumsticks. Season the chicken with salt and pepper. Brush with some more the the seasonings. Skin side down. Bake at 425 degrees for 13 minutes. Then toss the vegetables and baste the chicken with liquid. Bake for another 13 minutes. Serve with sprinkled sesame oil and sesame seeds on top.

Healthy Brownies

Healthy Brownies

2 Tbsp milled flaxseed

6 Tbsp water

¼ cup coconut oil

70% organic cocoa bar

1/3 cup hazelnuts, finely chopped

½ cups whole wheat flour

1 tsp baking powder

1 tsp vanilla extract

1/3 cup brown sugar

Mix together flaxseed and water. Set aside. In a pot melt together slowly coconut oil and cocoa bar. When melted add to pot hazelnuts, flour, baking powder, vanilla extract and brown sugar. Remove from heat. Mix in flaxseed/water to pot. Pour into 8x8 pan . Bake at 350 degrees for 9 minutes. Sprinkle 2 tsp. of hazelnuts, finely powdered. Serve.

Caraway Coleslaw (healthy)

2 cups red cabbage, sliced

2 cups cabbage, sliced

2 carrots, grated

2 Tbsp chopped flat parsley

2 tsp caraway seeds

Mix together in a large bowl. Top with dressing

Dressing:

2 Tbsp mustard

¼ cup olive oil

¼ cup apple cider vinegar

squeeze of lemon

salt and pepper

Black Bean Burgers (healthy)

3 Tbsp olive oil

1 red onion, finely chopped

3 cups mushrooms, finely chopped

1 clove garlic, minced

1 Tbsp thyme leaves

2 Tbsp soy sauce

1 (14 oz) can black beans, rinsed and drained

¼ cup whole wheat flour

1 Tbsp nutritional yeast flakes (optional)

hamburger buns

In a pan saute onion in olive oil. Add mushrooms, garlic, thyme and soy sauce. Stir and cook. Add black beans and mix together. Take off heat. Mash slightly with a potato masher. Mix in flour and yeast flakes. Make and shape into a patty. Grill burgers.

Toppings:

tomato slices, lettuce, pickles, mayo and homemade 1000 island dressing

1000 island dressing:

mayo

ketchup

tomato paste

finely chopped capers

sea salt and pepper

Old-Fashioned Apple Crisp

Serves:  10

5 lb McIntosh or Macoun apples
Gratead zest of 1 orange
Grated zest of 1 lemon
2 Tbsp freshly squeezed orange juice
2 Tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the Topping:
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 lb cold unsalted butter diced

Preheat the oven to 350 degrees.  Butter a 9x14x2-inch oval baking dish.

Peel, core, and cut the apples into large wedges.  Combine the apples with the zests, juices, sugar, and spices.  Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until the mixture is crumbly and the butter is the size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly.  Serve warm.

One Pan Stuffed Pepper Casserole

1 lb ground turkey
1 onion, diced
1 green bell pepper, diced
3 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1 tsp Italian seasoning
1 Tbsp soy sauce
2 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup uncooked rice
1 cup cheddar cheese, shredded

Cook ground turkey, onion and bell pepper in a large skillet.  Drain.  Add garlic, salt and pepper, oregano, Italian seasoning, soy sauce, beef broth, diced tomatoes, tomato sauce and uncooked rice.  Bring to a boil and put on lid.  Reduce to low for 25 minutes.  When rice is soft sprinkle on  cheddar cheese on top.  Serve.

Easy 5 Ingredient Baked Salmon

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

1 salmon filet
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. (Wrap the salmon with foil like a pocket)

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

Cheesy Zucchini Bake

3 med. zucchini, chopped
3 med. yellow squash, chopped
4 green onions, sliced
1 tsp Italian seasoning  
3/4 tsp garlic powder
salt and pepper
1 cup cheddar cheese, shredded
1 cup Parmesan cheese, shredded

Combine in a large bowl. Mix together well except for Parmesan cheese.  Spray a 9x13 pan and bake at 350 degrees for 25- 30 minutes. Add Parmesan cheese and bake for another 10 minutes.

Jalapeno Cranberry Freezer Jam

3 cups (about 1 ½ lbs) fresh cranberries, rinsed, ground
3 cups apples (about 5 medium) any kind, cored, skins removed, ground
2 ½ – 3 Jalapeno peppers, seeds removed, ground
1 1.75 oz. Package Fruit Pectin (Sure Jell)
8 ½ cups sugar
9-12 half pint containers, glass or plastic with lids



Grind the fruit and peppers in a food processor to make 6 cups.

1. Pour into a large pan, add the pectin, stir and bring to a boil.
   
2. Add sugar, stirring well and bring to a full boil again,
   
3. Pour the hot jam in jars or plastic tubs. Put the lids on and let sit out on the counter overnight.
   
4. Freeze. Will keep for months.
   

Easy No Yeast Dinner Rolls

1 cup flour
1 tsp baking powder
1 tsp salt
½ cup milk
2 Tbsp Mayo



Combine all ingredients and spoon into greased muffin pan. Makes 5 rolls. Cook in pre-heated oven at 350 degrees for 15 minutes or until golden brown. After you take out of the oven brush butter on top.

Tortilla Chicken Pie

12 corn tortillas, 6-inch
2 ½ cups cooked, shredded chicken
1 can (8 oz) chopped green chiles
2 cups salsa
1 ½ cups sour cream and extra for topping
3 cups Monterey Jack cheese, shredded
fresh cilantro
fresh tomatoes

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, ¾ cup chicken, green chiles, salsa, cup sour cream, and cheese; repeat layers. Top with remaining tortillas, salsa, and cheese, Bake until top is browned and bubbling, 30 to 40 minutes.
   
2. Garnish with sour cream, fresh cilantro, and chopped fresh tomatoes.
   

Cadbury Mini Egg Blondies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 unsalted butter (melted)
1 cup brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
3/4 cup white chocolate chips
2 cups milk chocolate mini Cadbury eggs

1.  In a medium sized mixing bowl sift flour, baking soda and salt together.
2.  Add melted butter to the bowl of your electric mixer.
3.  Cream together with sugars.
4.  Add in vanilla, egg and egg yolk.  Mix until creamy.
5.  Slowly add in flour mixture until it is incorporated.
6. Add in white chips and gently fold in Mini Eggs.
7.  Spread batter into a greased 9x9 inch baking dish
8.  Bake at 325 degrees for aaboout 40 minutes or until a tooth pick is inserted in the center and comes out clean.
9.  Let the bars cool for 30 minutes before slicing.

Au Gratin Cheesy Potato Bake

4 russet potatoes
1/2 cup plain Greek yogurt
1/4 cup butter
2 1/2 cups shredded cheddar cheese (divided)
1/2 cup milk
salt and pepper, to taste
1 Tbsp dry chives (optional for garnish)

1.  Preheat oven to 350 degrees.
2.  Wash and peel your russet potatoes and cut them into thin slices.
3.  Lay them in a 9x9 inch pan, that has been sprayed with non stick cooking spray.
4.  Prepare the sauce, by combining the plain Greek yogurt, butter, 2 cups cheddar cheese, and milk in a pan, over medium heat.  Stir continually until smooth.
5.  Pour the sauce over the potatoes, and garnish with salt and pepper, and extra cheese.
6.  Place in the oven and bake for 20-25 minutes, or until the potatoes are soft.
7.  Remove from oven and garnish with dried chives, if desired.
8. Serve immediately

Rolls (4 dozen)

Yeast mixture:

3 Tbsp active yeast

1 Tbsp sugar

1 cup warm water (think baby bath water)

The temp of the water is important. Too cold or too hot will kill the yeast. It needs to be the temperature you'd use for a newborn's bath.

I measure this right into my 2 cup glass measuring cup and add the (1 cup) warm water. When the mixture bubbles/foams up to the top of the two cup mark it's ready.

9-10 cups all-purpose flour

½ cup sugar

1 Tbsp salt

Yeast mixture

3 cups warm water

½ cup oil

Mix everything together and knead until dough is soft. It will be tacky, but not stick to your fingers. Add more flour if it's too sticky.

Put in a greased bowl and cover with a towel for 1 hour (I place it on my stovetop)

Punch it down after it's risen and give a quick knead.

Grease bottom of baking trays (I use Crisco shortening) and make 48 rolls.

Cover the rolls and let rise again for 1 hour.

When they are ready to go in your oven, put softened butter on the tops of each and a lttle sea salt.

Bake at 375 degrees for 20-30 minutes.

For Cinnamon Rolls:

Let the dough rise as normal then cut it into two or four equal portions. Roll one out and spread softened butter to the edges, sprinkle cinnamon and brown sugar, then roll up. Cut, place in a pan, and let rise for 1 hour before baking. I use cream cheese, powdered sugar and milk for the icing.

Crock Pot Bread

1 Tbsp yeast

1 Tbsp honey

1 cup warm water

2 ¾ cup all-purpose white flour

1 Tbsp white sugar

1 tsp salt

2 Tbsp olive oil

Other:

Parchment paper

3 paper towels

1. Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for yeast to foam.
2. Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil.
3. Stir together with a wooden spoon.
4. Knead for 5 minutes, either by hand or with a stand mixer and hook attachment.
5. Line a crock pot with parchment and place ball of dough in center
6. Put paper towels over the top, and put the lid very slightly ajar over that, this will help absorb some of the moisture so the top of your bread is not mushy and wet while the bottom is crispy and hard.
7. Cook on high for an hour and a half, or until bottom is browned (You can just lift it out with the parchment to check how brown the bottom is)
8. Remove from crock pot, put on a baking tray, and into a preheated oven set to broil on high. Broil 2-3 min or until you reach the desired golden brown.

Brownie Cookie (Brookie)

12 oz bittersweet chocolate chips

½ cup butter

3 large eggs

1 cup granulated sugar

¼ cup brown sugar

1 Tbsp vanilla extract

½ tsp baking powder

½ tsp salt

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 cup pecans chopped, optional

½ cup mini semisweeet chocolate chips

1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
2. Remove from heat, and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
4. Reduce the speed to low, and mix in the melted chocolate until well-combined
5. Stir in flour and cocoa powder just until combined.
6. Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
7. Cover the batter, an chill for 30 minutes.
8. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
9. Using a 1.5 cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
10. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.