Pressure-Cooker Black Bean Soup

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste


In a 6-quart pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute. Add the water, beans, chorizo, garlic and bay leaves.

Lock the lid in place. Over high heat, bring to high pressure for 30 minutes. Allow the pressure to come down naturally, about 15 minutes.

Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.

(Source: https://cooking.nytimes.com/recipes/1015847-pressure-cooker-black-bean-soup)

Lemon Ricotta Pancakes with Blueberry Sauce

TO MAKE THE BLUEBERRY SAUCE:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water

TO MAKE THE PANCAKES:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

DIRECTIONS:
First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.

Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

(Source: https://www.twopeasandtheirpod.com/lemon-ricotta-pancakes-with-blueberry-sauce/)

Pressure Cooker Chili-Lime Chicken

2 pounds boneless, skinless chicken breasts
2 medium limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke

If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.

Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.

Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.

(Source: https://ourbestbites.com/2016/03/pressure-cooker-chili-lime-chicken/)

Homemade Hot Chocolate Mix

3 cups dry nonfat or whole milk powder (see note)
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or natural unsweetened (see note)
1 1/2 cups finely chopped white chocolate or white chocolate chips (see note)
1/4 teaspoon salt

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn’t as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.

(Source: https://www.melskitchencafe.com/homemade-hot-chocolate-mix-another-simple-gift-idea/)

Chipotle Shredded Beef (Instant Pot)

3 lb beef chuck roast
2 tablespoons olive oil
1 chipotle in adobo, chopped (seeds removed for less heat)
1 tablespoon adobo sauce (from the chipotle with adobo can)
2 teaspoons dried cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon chili powder
1 cup lightly packed fresh cilantro, roughly chopped
1 onion, peeled and quartered
1 green bell pepper, seeded and cut into large chunks
1 cup water

Salt and pepper the roast generously.

Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.

If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.

Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.

Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.

Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.

(Source: https://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/)

Monster Cookies

2 large eggs
1 cup creamy peanut butter (I used JIF)
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 teaspoons vanilla extract
¾ cup old fashioned oats (use gluten-free oats for GF option)
½ teaspoon baking soda
½ teaspoon salt
½ cup Mini M&Ms
½ cup mini semisweet chocolate chips

Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.

Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar. The ingredients will combine more while chilling.

To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.

Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center. Do not overbake.

While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.

Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely.

(Source: http://whatmollymade.com/flourless-monster-cookies/)

Sweet Potato Taco Bowls

Ingredients
1 tablespoon chili powder
1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoon ground cumin
Seasoned salt and pepper
2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
3 tablespoons olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) fire-roasted sweet corn, drained
1-2 large avocados
3-4 fresh limes, separated
Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
1/2 cup sour cream (I use fat free)
1 teaspoon hot sauce (like Cholula)
1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)

Cilantro-Lime Rice or Quinoa
1 cup quinoa or rice (+ 2 cups water)
1 tablespoon butter
1 large lime (2 tablespoons juice and 1 teaspoon zest)
1/3 cup finely chopped cilantro
Salt and pepper, to taste

INSTRUCTIONS:

Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.

Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).

Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture. Whisk until smooth.

Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!

(Source: https://www.chelseasmessyapron.com/sweet-potato-taco-bowls/)

Instant Pot Lentil Chili

INGREDIENTS:

1 pound lean ground beef or turkey (optional)
1/2 cup chopped yellow or white onion
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
28-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
1 medium green bell pepper, cored, seeded and small diced
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS

Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.

Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure.

Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

(Source: https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/)

Instant Pot Beef Stew

INGREDIENTS

2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar

Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.

(Source: https://pinchofyum.com/instant-pot-beef-stew)

Sheet Pan Chicken Fajitas

1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

(Source: http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272)

The Best Rice Krispie Treats

Ingredients

12 tablespoons (1-1/2 sticks) unsalted butter
Two 10-oz bags mini marshmallows, divided
3/4 teaspoons vanilla extract
1/2 teaspoon salt
8-1/2 cups Rice Krispies or crispy rice cereal

Instructions

Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot, melt the butter over medium-high heat. After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty -- watch carefully, it will go from golden brown to burned quickly Once the butter is browned, remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.

Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted. Transfer the mixture to the prepared pan and press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.

(Source: https://www.onceuponachef.com/recipes/best-ever-rice-krispies-treats.html)

Honey Mustard Chicken Kabobs

INGREDIENTS
Kabobs
1 1/2 lbs. chicken, cut into 1 1/2” cubes
1 lb. red potatoes cut into 1 1/2” cubes
1 large red onion cut into 1 1/2” chunks
2 medium zucchinis, cut into 1/4” slices
salt and pepper

Honey Mustard Marinade
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tsp EACH parsley, paprika, garlic powder & salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

ADD LATER:
3 tablespoons olive oil

Honey Mustard Dip
Reserved unused marinade (in directions)
1/3 cup sour cream
2 tablespoons mayonnaise

INSTRUCTIONS:
Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.

Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.

All of the remaining unused Reserved Marinade will be used for basting.

When ready to cook, thread chicken and veggies onto skewers.

TO GRILL
Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.

(Source: https://realhousemoms.com/honey-mustard-chicken-kabobs/)

Jordan Marsh's Blueberry Muffins

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

(Source: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins)

Quick & Easy Black Beans

Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

Instructions:

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

(Source: http://ourbestbites.com/2008/07/quick-and-easy-black-beans/)

Easy Crockpot Chicken Enchilada Chili

Ingredients
1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Instructions
In a large crockpot add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in the chicken stock and all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours.

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot.

Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.

(Source: https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/)

Puff Pastry Strawberry Tart

Ingredients

1 sheet frozen puff pastry, thawed
1 egg
2 teaspoons water
sparkling sugar
1 pint strawberries, washed/hulled, and sliced into 3-4 slices each
1/4 cup strawberry jam
3/4 cup white sugar, divided
4 ounces mascarpone cheese
4 ounces whipped cream
ice cream for garnish


Instructions

Preheat oven to 400F
On a parchment lined baking sheet, roll out the puff pastry dough to a large rectangle.
In a small bowl, whisk together the egg and the water.
Use a knife to scour a border, 3/4 of an inch inside from the edge of the puff pastry. Use a fork to pierce the inside of the tart several times.
Brush the pastry with the egg wash along the border. Sprinkle with sparkling sugar if desired.
Bake for 20 minutes until golden brown and cooked. Set aside to cool.
While the puff pastry is cooking, prepare the topping. In a large bowl, stir together the whipped cream, 1/2 cup white sugar, and mascarpone cheese.
In a separate bowl, mix together the strawberry slices, 1/4 cup white sugar, and strawberry jam.
Once puff pastry is cooled, top with the cream and then the strawberries. Keep refrigerated until ready to slice and serve.
Top with vanilla ice cream. Enjoy!

(Source: https://www.thecookierookie.com/easy-puff-pastry-strawberry-tart/)

Caesar Chicken.

4 skinless, boneless chicken breasts
1 cup creamy Caesar salad dressing (definitely grab a creamy caesar versus a thinner version)
1/2 cup sour cream or mayonnaise
1-1½ cup grated Parmesan cheese


Instructions

* Note: Do NOT salt the chicken.

Heat oven to 375F and spray the inside of an 8x11 baking dish with cooking spray.

If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.

Mix together the caesar dressing and sour cream/mayo. Pour ¼ cup of the mixture over each breast (1 cup total over the 4 breasts) then sprinkle grated Parmesan cheese on top.

Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155F.

Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.

(Source: http://www.thecookierookie.com/melt-in-your-mouth-caesar-chicken/)

Baked Blueberry Coconut Oatmeal

INGREDIENTS:
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.

In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.

In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.

Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.

Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)

Best Snickerdoodles

Ingredients
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon

Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

Cream together sugar and butter. Add eggs and blend well.

Add dry ingredients to wet ingredients and mix well.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.

Bake for 8-10 minutes at 350 degrees.

(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)

Hawaiian BBQ Chicken Taquitos

2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste

Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.


1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.

In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.

Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.

Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.

(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)

No Bake Smores Bars

Ingredient

½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams

Instructions

Line a 8-inch-square baking pan with heavy-duty foil and set aside.

In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.

Add marshmallows and golden grahams and stir to coat.

Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!

(Source: http://ohsweetbasil.com/no-bake-smores-bars/)

Sausage, Potato & Veggie Foil Packets

INGREDIENTS:

1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 pound baby red potatoes, quartered
1 pound green beans, trimmed
8 ounces cremini mushrooms, halved
1 onion, chopped
4 tablespoons unsalted butter, divided
4 teaspoons cajun seasoning, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
* add peppers or other veggies as desired

DIRECTIONS:

Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

(Source: http://damndelicious.net/2016/05/31/sausage-potato-green-bean-foil-packets/)

White Bread & Cinnamon Bread

Ingredients:

2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)

For Cinnamon Bread, add:
1/3 cup Sugar
2 Tablespoons Cinnamon


Directions:

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 35 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

For Cinnamon Bread

Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

(Source: https://www.iheartnaptime.net/homemade-bread/)

Steak Gryros w/Tzatziki Cucumber Sauce

Ingredients
1 pound flank steak
⅓ cup olive oil
3 teaspoons minced garlic
2 teaspoons dried oregano, or 1 tablespoon finely chopped fresh oregano
1 teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon, plus additional wedges for squeezing
4 white or wheat pitas
½ red onion, thinly sliced
1 tomato, thinly sliced
romaine lettuce

Tzatziki Sauce
1 medium cucumber, peeled and sliced + ½ teaspoon salt
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1½ tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste

Instructions

Place steak, olive oil, garlic, oregano, salt, pepper, and juice from ½ lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.

Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.

Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.

Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)

Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.

(Source: http://www.lecremedelacrumb.com/steak-gyros-with-tzatziki-cucumber-sauce/)

Crockpot Italian Beef Sandwiches

Ingredients

4 lb Rump roast (Any stew roast can be substituted, like Chuck Roast)
2 cup Beef broth
3/4, 16oz jar sliced Pepperonchini peppers, drained
2 Bay leaves
2, 0.7oz Italian dressing seasoning packets
1 tsp Fresh Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Powder
1 tsp Garlic Powder
Up to 1 tsp Salt to taste.

Instructions
Add all ingredients to crock pot and set on high.
Cook 4-5, or until easily shredded.
Shred beef with fork.

Serving
This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.

(Source: https://www.foxvalleyfoodie.com/crock-pot-italian-beef-sandwiches-chicago-style/)

Soft Chocolate Chip Cookies

This has quickly become my favorite chocolate chip recipe. So delicious.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter , melted
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips plus more for topping

In a large bowl, whisk together flour, baking soda, cornstarch, and salt.

With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.

Slowly mix in the flour mixture until combined. Fold in the chocolate chips.

Cover and chill in the refrigerator for at least an hour or overnight.

When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about
10 minutes or longer.

Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.

Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.

Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.

(Source: http://www.the-girl-who-ate-everything.com/2017/05/soft-chocolate-chip-cookies.html)

Coconut Cream Waffles w/Pineapple Coconut Syrup

Ingredients

For the Waffles:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs yolks and whites separated
2 cups canned coconut milk*
2 teaspoons lemon juice
1/2 cup vegetable or canola oil

For the Pineapple Coconut Syrup:
1 cup canned coconut milk*
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup fresh pineapple chopped
3 tablespoons sweetened shredded coconut flakes

Instructions

For the Waffles:
In a large mixing bowl sift together the flour, baking powder, baking soda and salt. In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients. Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs. Pour abut 1/3 cup of batter into greased waffle iron and cook until golden. Serve with pineapple coconut syrup.

For the Pineapple Coconut Syrup:
Add all ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. Syrup will continue to thicken as it cools. Set aside.

(Source: http://tastesbetterfromscratch.com/coconut-cream-waffles-pineapple-coconut-syrup/)

One Pot Garlic Parmesan Pasta

INGREDIENTS:

1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley

DIRECTIONS:

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)

Everything Greek Pork Pitas

INGREDIENTS

Greek Pork:

3 pounds pork shoulder, fat trimmed
1 onion, chopped
3 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
For the Pitas:

pitas
tzatziki
toppings of choice! like lettuce, tomatoes, red onion, feta, lemon, etc.

Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices.

Assemble pitas.

(I wrapped my pitas up (pita, pork, tomatoes) in foil and popped them in a 350 degree oven for a few minutes to get them soft and yummy. Then I dolloped them with tzatziki, parsley, feta, and lemon juice.)

(Source: http://pinchofyum.com/everything-greek-pork-pitas)

Bean & Cheese Smothered Enchiladas

Ingredients
1 Can (16 ounces) Refried Beans
1 Teaspoon Cumin
½ Teaspoon Chili Powder
⅔ Cup Cheddar Cheese, plus more for on top (about an additional 1½ cups)
Flour Tortillas

For the Sauce
1 Can (10-16 ounces can) Red Enchilada Sauce
¼ Cup Sour Cream
½ Teaspoon Cumin
¼ Teaspoon Chili Powder

Instructions

For the Bean Mixture
In a medium bowl, combine the beans, seasoning and cheese until smooth. Add a dollop or two to each tortilla and roll closed.

For the Sauce
Whisk together the enchilada sauce, seasonings and sour cream.

For the Enchiladas
Heat the oven to 350
Spoon ⅓ Cup of the Enchilada sauce in the bottom of an 8x9 inch baking dish. Place the enchiladas seam side down and top with the remaining sauce and cheese.

Bake for 30 minutes and enjoy.

(Source: http://www.ohsweetbasil.com/bean-and-cheese-smothered-enchiladas/)

Blondies

8 tablespoons (1 stick, 4 ounces or 113 grams) butter, melted
1 cup (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark) brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup (4 3/8 ounces or 125 grams) all-purpose flour

Butter an 8×8 pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

Add salt, stir in flour. Mix in any additions (below).

Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

(Source: https://smittenkitchen.com/2006/11/blondies/)

Blackberry Crisp

Ingredients

Topping:
1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
1 cup (5 ounces) all-purpose flour
1 cup (7.5 ounces) brown sugar
1/4 teaspoon salt
1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces

Fruit:
8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
1/3 cup (2.5 ounces) granulated sugar
1/3 cup (1.65 ounces) all-purpose flour
1 tablespoon fresh lemon juice
Instructions

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Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the oats, flour, brown sugar, and salt.

Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.

In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.

Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom. Sprinkle the crisp topping evenly over the top.

Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden.

Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream or sweetened, whipped cream, if desired.

(Source: https://www.melskitchencafe.com/the-best-blackberry-crisp/)

Slow Cooker Beef Stew

Ingredients

3½ lbs stew meat
3 teaspoons salt
½ teaspoon pepper
2 cups chopped onions
4 cups beef broth
2 Tablespoons tomato paste
2 cups chopped carrots
4 cups cubed potatoes
1 bay leaf
1 teaspoon thyme
4 cloves garlic, minced
1 Tablespoon worcestershire sauce
2 cubes beef bouillon
2 cups frozen peas


Spray slow cooker with cooking spray. Add all ingredients expect for peas and stir. Cook on low for 6-8 hours.

Remove bay leaf. Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.

For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.

(Source: http://www.chef-in-training.com/2016/04/slow-cooker-beef-stew/)

Creamy Spinach & Cheese Green Chili Enchiladas

INGREDIENTS:
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 cans (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado
** I also like to add chicken.

DIRECTIONS:
Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes.

Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

** Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

(Source: http://twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)

Double Chocolate Banana Muffins

Ingredients

¼ cup plus 1 teaspoon cocoa
1¾ cup flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
⅓ cup shortening or butter
2 large eggs
⅔ cup sugar
½ teaspoon vanilla
1 cup bananas, mashed *about 2 medium bananas
1½ cup semi sweet chocolate


Preheat the oven to 375 degrees. Grease the muffin tin or line it with cupcake liners.
In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together. Set aside.

In a large mixing bowl, beat the shortening, sugar, eggs and vanilla until smooth. Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana. Add the chocolate chips, fold in to combine and spoon ⅔ full in the muffin tin.

Bake for 15-20 minutes and allow to cool.

(Source: http://www.ohsweetbasil.com/double-chocolate-banana-muffins-recipe/)

Buttery Parsley Potatoes

Ingredients
1½ to 2 pounds small red potatoes
kosher salt and freshly ground black pepper
3 tablespoons butter, cut into slices
¼ cup chopped fresh Italian parsley

Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

(source: http://www.foodiecrush.com/buttery-parsley-potatoes/#)

Sheet Pan Chicken with Green Beans & Potatoes

2 lbs boneless chicken tenders (original recipe called for bone-in chicken thighs)
1 pound small red potatoes, halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper

Instructions

Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet. Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated.

Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.

(source: http://barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/)

Whole Wheat Oatmeal Banana Pancakes

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 banana, mashed


Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

(Source: http://allrecipes.com/recipe/166601/whole-wheat-oatmeal-and-banana-pancakes/)

Morning Glory Muffins

INGREDIENTS:
2 1/4 cups whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil (I used melted coconut oil)
3 large eggs
1 8-ounce can crushed pineapple, undrained
3 large carrots, shredded (about 1 1/2 cups)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Turbinado sugar, for sprinkling on top of the muffins, optional

DIRECTIONS:
Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle with turbinado sugar, if using.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.

Note-the muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 1 month.

(source: http://www.twopeasandtheirpod.com/morning-glory-muffins/)

Cookies & Cream Cake

CAKE

2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ (cake))

FILLING

1 (8 ounce) package Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

(source: http://allrecipes.com/recipe/136264/chocolate-covered-oreo-cookie-cake/)


GANACHE

9 ounces milk chocolate, chopped
1 cup heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Chocolate Cake

2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/)

Overnight Blueberry French Toast

INGREDIENTS:

FRENCH TOAST:

12 slices thick stale Challah bread
Two 8-ounce packages cream cheese (or mascarpone )
1 cup fresh blueberries (maybe a little more)
12 large eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

SAUCE:

1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

DIRECTIONS:

Spray a 9x13-inch baking dish with nonstick spray and set aside.

Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.

Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.

While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.

(source: http://www.recipegirl.com/2015/03/26/overnight-blueberry-french-toast/)

Cinnamon Rolls

INGREDIENTS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1/2 cup softened butter
2 cups brown sugar
2 cups raisins
2 Tbls cinnamon


For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract


DIRECTIONS:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!

(source: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/)

Sausage, Cheese, and Potato Egg Casserole

1 lb. breakfast sausage
1/2 large yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped

Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.

In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.

Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.

In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.

Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.

(Source: http://www.twopeasandtheirpod.com/sausage-cheese-and-potato-egg-casserole/)

Chicken & Mushrooms w/Bacon Pasta

4 chicken breasts
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream

Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.

Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.

Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.

Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.

(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)