Chicken Bacon Ranch Sliders

 

• 12 hawaiian rolls
• ▢4 ounces cream cheese
• ▢2 tablespoons mayonnaise
• ▢3 tablespoons ranch seasoning mix, (1 packet Hidden Valley Ranch seasoning)
• ▢3 cups shredded chicken
• ▢4 ounces bacon, cooked to crispy
• ▢1 cup cheddar cheese

For the glaze

• ▢2 tablespoons butter
• ▢1/4 teaspoon garlic powder
• ▢1/4 teaspoon salt

Instructions 

• Preheat the oven to 350˚F.
• Create the filling for the sliders by combining the cream cheese, mayonnaise, and ranch seasoning. Stir in the shredded chicken, crispy bacon crumbles, and cheddar cheese.
• Cut the Hawaiian rolls horizontally. Lay the bottom half in a casserole dish. Then spread the chicken mixture evenly over the rolls and lay the rolls top on.
• In a small bow, melt the butter, and mix in the garlic powder and salt. Use a pastry brush to spread it over the top of the Hawaiian rolls.
• Bake for 18-22 minutes or until the top of the rolls are golden brown and the filling is piping hot throughout.

https://easyfamilyrecipes.com/chicken-bacon-ranch-sliders/

Wild Mushroom and Onion Soup

 INGREDIENTS

• 2 Tbsp extra virgin olive oil
• 1 sweet organic onion, sliced to about ½” thickness
• 4 cloves garlic, minced
• 1 tsp pink or sea salt
• ½ tsp cracked pepper
• 2 cups shitake mushrooms, whole
• 2 cups sliced baby bella or cremini mushrooms
• 4 cups chicken or vegetable broth (organic and gluten-free)
• 2 cups organic kale, roughly chopped into bite sized pieces
• ½ cup coconut milk or coconut cream

 

INSTRUCTIONS

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

https://annshippymd.com/main-recipe/wild-mushroom-caramelized-onion-and-kale-soup/

Mexican Chicken Street Corn Casserole

Into 9 x 13" casserole dish 
2 pounds chicken breasts

In a bowl mix:
2 cans corn, drained
¼ c Mayo
¼ c sour cream
½ Tbsp Lime juice
1½ t chili powder
½ t salt
½ t Garlic powder
¼ t cayenne (opt)

Bake at 350° for 40 minutes

Topping:
¼ c queso fresco, crumbles
handful cilantro

Soup Vegetable Barley and Squash Lentil

Vegetable Barley

2 chopped carrots

1 stalk of celery, chopped

1 zucchini squash, diced

½ c barley

4 c broth, any

1 can diced tomatoes

1 tsp thyme

Simmer 30 minutes

Add salt and pepper

Butternut Squash & Lentil

2 minced garlic

1 chopped carrot

1 Tbs olive oil

1 tsp curry powder

1 c red lentils

4 c broth, any

2 c butternut squash, frozen is fine

Simmer 30 minutes

remove half and blend to thicken

Add salt and pepper

Mississippi Pot Roast (slow cooker)

 

• 1 (4 pound) beef chuck (or butt) roast

• ¼ cup butter

• 5 pepperoncini peppers

• 1 (3 Tbs) packet ranch dressing mix

• 1 (Tbs) beef bouillion

• Place all into slow cooker and set on low for 8 hours.

Good as sandwiches and dip into sauce.

Meatballs Swedish, Hawaiian

 Slow cooker:
25-30 frozen meatballs
1 can cream of mushroom soup
2 T worcheshire 
2 cups beef broth
1 packet gravy mix
1 tsp onion 
1 tsp garlic powder
2 T corn starch

Low 6 hours

Serve over egg noodles

Hawaiian

25-30 meatballs

drain pineapple chunks

1 cup brown sugar

1 c soy sauce

1 diced red or green bell pepper]

High 4 hours, Low 6 hours

Serve over rice

DIY Cake Mix

 Makes 2 cakes (white/chocolate) Spice (1 cake)

White:

4½ c flour

3 c sugar

2 tsp salt

4½ tsp baking powder

End

Chocolate:

Same as white but add 1 cup cocoa powder

Mix all and store in air tight container

Prepare:

9x13 greased 350° 25-35 minutes

3½ c mix (for chocolate use 3¾ c)

¾ c melted butter

3 eggs

1 c milk

2 tsp vanilla extract

Spice Cake (makes 1 small cake)

1¼ c flour

1 c brown sugar, packed

2 tsp baking powder

½ tsp salt

¼ tsp ginger, ground

2 tsp pumpkin pie spice

Mix, 

½ c milk

2 eggs

1 tsp vanilla

½ c melted butter

pour all into 8x8 greased dish

Bake 350° 20 minutes

Apple Cake

Peel and dice 5 small apples 

Add

2 T sugar

1 T cinnamon 

*Yellow cake mix - prepare as directed on box, pour into 9 x 13 greased pan

In a bowl mix together

1½ c softened butter

1 c brown sugar

2 T flour

2 T cinnamon

Drop spoonfuls over cake batter, swirl with a knife

Bake at 350° for 30-40 minutes

Meanwhile: Mix

2 c powdered sugar

5 T milk 

Splash of vanilla extract

Pour/spread over warm (baked) cake

*Or make your own cake mix

2 c flour ½ c granulated sugar 3 tsp baking powder 2 tsp vanilla sugar 1¼ c milk 2 eggs 3 T vegetable oil

Chicken and Stuffing Pot Pies

Chicken Stuffing Pot Pies use 4 (12oz) ramekins Ingredients: 1 box stuffing mix any flavor (prepare according to directions on the box) 2 tablespoons butter 1/3 cup white onion, diced 1/2 cup celery, diced 1/2 cup carrots, diced (optional) 1 can cream of chicken soup (we tried the herb soup for this recipe) 1/3 cup sour cream 1/2 cup milk 2 cup chicken, fully cooked and chopped 3/4 cup Colby cheese, shredded salt and pepper to taste Directions: Preheat the oven to 350° In a large skillet, melt butter and saute the onions, celery, and carrots until tender. Salt and pepper to taste. Stir in the soup, sour cream, and milk. Heat thoroughly. Gently fold in the chicken. Transfer the mixture to the ramekins and sprinkle each with cheese. Prepare stuffing according to directions on the box. Scoop equal amounts of stuffing into the ramekins and gently pat them down. Cover each with foil and bake for 20-25 minutes.

Creamer

 Basic Creamer (equal parts)

In Jar with lid combine:

1 (14 oz) can sweetened condensed milk

1¾ c half and half  (use this as expiration date)

Shake well, refrigerate 

Pumpkin

Basic creamer: plus

3 T pumpkin puree

1 T maple syrup

(1¼ tsp of pps or)

1 tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

1/8 tsp cloves

1 tsp vanilla extract

Maple Donut

Basic creamer: plus

1/3 c maple syrup

Caramel Apple

Whisk together:

1 (14oz) can Dolce de leche

1½ c apple juice/cider (heat on stove until reduced)

1¾ c half and half (or milk of choice)

1 tsp vanilla extract

1/8 tsp cinnamon

1 t melted butter

optional: this one can be heavy cream and milk combo instead of half and half

Brown Sugar Cinnamon

Sauce pan over low/med heat whisk:

1 c heavy cream

2/3 c brown sugar

1 c sugar

1/8 tsp salt

1½ tsp cinnamon

Remove from heat

Add:

1 c milk (any)

Apple Chai 

Make syrup:

Saucepan

2 c apple juice/cider

1 c water

10 Chai tea bags

Steep for 10 minutes

Add:

1 c brown sugar

½ c sugar

simmer until reduced (about ½ c)

Mix into (start slow and taste as you go)

1 c oat milk (or any)

Serve in hot or iced coffee

French onion chicken casserole

 

• 4 cups cooked chopped chicken
• 1 cup shredded cheddar cheese
• 1 cup refrigerated sour cream French Onion Dip (Dean's)
• 1 (10.5-oz) Cream of Chicken Soup
• 1 (2.8-oz) can French fried onions

Instructions:

• Preheat oven to 350º. Spray a 9×13 baking dish with cooking spray.
• Combine chicken, cheese, french onion dip, and cream of chicken.
• Sprinkle French fried onions over chicken mixture.
• Bake uncovered 30 to 40 minutes.

Chicken Spaghetti Slow cooker

 To slow cooker/crock pot add:

2 chicken breasts

Sprinkle in Salt, pepper, garlic powder and onion powder

1 T garlic, minced

2 cans cream of chicken 

1 can Rotel

Cook on high 4 hours

Remove chicken, cut into dice sized pieces and return to slow cooker

Add

¼ c sour cream

2 c colby jack cheese, shredded

1 pound cooked spaghetti noodles

Stir to combine

Cinnamon Roll Cake

Yellow cake mix - prepare as directed on box, pour into 9 x 13 greased pan

In a bowl mix together

1½ c softened butter

1 c brown sugar

2 T flour

2 T cinnamon

Drop spoonfuls over cake batter

Bake at 350° for 30 minutes

Meanwhile: Mix

2 c powdered sugar

5 T milk 

Then add:

3 T softened cream cheese

Splash of vanilla extract

Pour/spread over warm (baked) cake

Pumpkin Dump Cake

Grease a 9 x 13 pan

Dump into the pan and stir

3 eggs

¾ c sugar

¼ c brown sugar

2 tsp pumpkin pie spice

1 (15 oz)can pumpkin 

1 (12oz)can evaporated milk

Pour dry cake (yellow, spice, or white)mix over all

Drizzle 3/4 c melted butter over all

Bake 350° for 50 minutes

Coffee syrups/Shaken Oatmilk Iced Latte

 Pumpkin Spice Syrup

• 1 cup light brown sugar
• 1/2 (heaping) cup pumpkin puree
• 1/2 cup water
• 1 tbsp. pumpkin spice
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Instructions

 

• Add all of the ingredients to a small saucepan.
• Bring to a low boil over medium heat while whisking and then reduce to low heat.
• Let simmer while continuing to whisk until the syrup begins to thicken. This should be about 5 to 7 minutes.
• Remove, let cool.

  Store in air tight container in refrigerator.

Brown Sugar

½ c brown sugar

½ c water

Add to saucepan.

Bring to a low boil, whisking until clear.

Remove, let cool.

Store in air tight container in refrigerator.

Brew Iced Coffee

¼ c coffee

2½ c filtered water

Place all into French press. 

Let sit on counter or refrigerator for 24 hours.

To make:

Shaken - place a few ice cubes into shaker cup.

Add 1-2 T of flavor (sweet)

Add 1 c brewed ice coffee.

Add 3/4 c creamy oatmilk.

Shake! until ice dissolves.

Pour into glass full of ice.

Rice

Garlic Butter Rice

1 T butter

1 T olive oil

¼ small onion, chopped

4 garlic cloves, minced

1½ C jasmine rice

Saute then add

1 T chicken bullion

3 C water

Salt & pepper to taste

Cook for 20 minutes on stove top or pour all into rice cooker

Turmeric Rice

1 T butter

1 T olive oil

¼ small onion, chopped

3 garlic cloves, minced

1½ C jasmine rice

1½ tsp turmeric powder

1 T Chicken bullion

2½ C water

1 bay leaf

See above for cooking

Thai Tea

 

• Thai Tea Base
     ¾ cup Thai tea leaves 
• ▢4 cups boiling water
• ▢¼ cup sugar
• ▢⅛ teaspoon salt

Thai Iced Tea - Thai Style (for 1 glass)

• ▢¾ cup Thai tea base, from above
• ▢1½ Tablespoons sweetened condensed milk, or to taste
• ▢A pint glass packed full of ice
• ▢2-3 Tablespoons evaporated milk

Thai Iced Tea - American Style (for 1 glass)

• ▢¾ cup Thai tea base
• ▢1 Tablespoon sugar, see note 2
• ▢a pint glass packed full of ice
• ▢3-4 Tablespoons half and half