Chorizo

1 pound ground pork or beef

1 Tbs chili powder

5 tsp paprika

1 tsp pepper

1 tsp ancho chili powder

1 tsp onion powder

1 tsp garlic powder

½ tsp cinnamon

¼ tsp each

cumin, oregano, ginger

pinch of clove

2 Tbs white vinegar

1 Tbs water

Street corn Chicken Salad

2 chicken breasts, shredded (1.5-2 lbs)

Pour dressing over chicken

Add

1 can sweet corn, drained, grilled* (or 3 cobs of fresh corn, grilled)

1/3 c shallot, finely diced

¼ c jalapeno (about 2) remove seeds/stems

½ c cojita cheese, grated

3 Tbs fresh cilantro, finely chopped

Stir together and enjoy

Dressing

¼ c mayo

½ c yogurt

2 Tbs lime juice

2 Tbs diced green chili (canned, mild)

½ tsp each

cumin, chili powder, garlic powder

¾ tsp salt

½ tsp pepper

Pour dressing over all and enjoy

*pan grill canned corn

heat 1 Tbs oil to pan, add the corn

let cook stirring occasionally for about 15 minutes.

Cucumber Salad

Thinly slice cucumber

red onion

tuna

Dressing:

soy

lemon juice

greek yogurt

mayo

opt. miso paste

Gyoza Salad

Bake Gyoza (dumplings, wontons)

on a sheetpan 400° for 20 minutes

Spray gyoza with oil

In bowl

cole slaw

peanuts

edemame (steamed, no shells)

bottled Peanut Dressing

Cabbage Salads

Cabbage 

Dice cabbage

Avocado

3 limes, juiced

1/2 c avocado/olive oil

Mix well.

Cabbage - shred

Mix dressing:

2 Tbs soy sauce

2 Tbs Rice Wine vinegar

2 Tbs maple syrup

1 Tbs olive oil

Pour over:

Avocado

Green onion

2 Tbs toasted sesame seeds

Edemame

Tuna or chicken

Cabbage/lettuce

Green onions

fresh dill

salt

olive oil

white vinegar

Lemon Pudding Cake

Mix all in one bowl:

1 box lemon cake (without pudding)

1 box lemon INSTANT pudding

4 eggs

½ c vegetable oil

½ c lemon juice

1 c milk (any)

2 tsp vanilla extract

Mix all in greased bundt pan

Bake 350° for 35 minutes or until toothpick tested

Frosting

1½ c powdered sugar

½ c lemon juice

2 tsp vanilla

Crab Corn Chowder

2 T butter
2 slices bacon, chopped
1 medium onion, chopped
½ red bell pepper, chopped (opt)

2 ribs celery, chopped

2 T flour

2 t Old Bay

1 t thyme

Salt and Pepper

2 C chicken broth

3 C half n half

1 medium potato (microwave, peel, chop)or 1 C hash browns

1 C corn 

6 oz crab meat, chopped

Place into large pan:

butter, bacon, bell pepper, celery and onion, cook about 5 minutes.

Add thyme, a pinch of salt and pepper, stir.

Add flour and Old bay, stir for 3 minutes.

Whisk in half n half and chicken broth until thickened, about 15 minutes.

Add crab and corn.

Yellow Rice

 

Ingredients 2 cups basmati rice, or long grain rice of choice 2 ¼ cups chicken broth, plus ¼ cup if cooking stove top 1 tablespoon olive oil 1 teaspoon turmeric 1 teaspoon parsley, fresh or dried 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt, or to taste Instructions Wash and drain rice 2-3 times or until the water runs almost clear.

Add all to rice cooker.

Apple Fritter Bread

 2 cups all purpose flour

1 cup granulated sugar 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1 tsp salt 1/2 cup unsalted butter melted 2 large eggs 1 tsp vanilla 1/2 cup buttermilk 2 cups peeled and dices apples (green Granny Smith) 1/2 cup chopped pecans Filling 1/4 cup brown sugar 1 tsp ground cinnamon Glaze 1 cup powdered sugar 2 tablespoon milk 1/2 tsp vanilla 1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper. 2. In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. 3. In another bowl, whisk melted butter, eggs, vanilla extract, and buttermilk until smooth. 4. Add wet ingredients to dry ingredients and stir until just combined. 5. Gently fold diced apples and nuts into the batter. 6. Pour half the batter into the loaf pan, sprinkle with half the brown sugar-cinnamon mixture, then add remaining batter and top with the rest of the cinnamon sugar. 7. Bake for 1 hour 15 minutes, or until a toothpick comes out clean. Cover with foil if the top browns too quickly. 8. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. 9. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over

Chili Relleno Casserole

Roast

6 Pablano peppers, steam, peel with spoon and discard seeds.

Shred 20 oz. Oaxaca cheese

Separate 6 eggs whites/yolks

Beat egg whites until fluffy

Add yolks -fold in

1/3 c flour

1/2 tsp baking powder

1/4 c milk

Salt and Pepper

Mix all together.

Grease 9x13 dish

Layer:

peppers

cheese

egg mixture

over and over

Bake at 350 for 30 minutes

Serve over salsa

Roast

5 tomatoes

1 jalapeno

2 garlic

¼ onion, diced

1 fried corn tortilla

Blend all with 1/3 c water

½ tsp oregano

2 tsp chicken boullion

From LoveKariCooking

https://www.youtube.com/shorts/rHKKKrmCVCA

Champurrado 2

Large pot:

Low/Med heat

stir together:

4 cups water*

1 cinnamon stick 3 to 4 whole cloves (optional)

1 star anise (optional)

Cover and Simmer on low for 15 minutes Then strain out and return liquid to pan

Add in: 12 oz can evaporated milk (or whole milk, or half/half) 3.1 oz tablet of Mexican hot chocolate (broken up) 2 oz piloncillo (or 1/4 cup dark brown sugar)

Stir for about 5 minutes until everything is completely dissolved.

Then add in:

:Next 3 ingredients mix together before adding)

1/3 cup Maseca 1/3 cup hot water (mix w/maseca) 1/4 tsp salt

Whisk about 15 minutes

It will thicken as it sits

*instead of 4 c water, you can change to 2 c of water and 2 c whole milk.

For creamier consistency still add the evaporated milk.

Cinnamon Roll Cake

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

Mexican Pig Cookies (Marranitos)

 Ingredients:

4 Cups All-Purpose Flour 1 Cup Dark Brown Sugar 2 Tsp Ground Ginger 2 Tsp Ground Cinnamon 1 Tsp Baking Soda 1/2 Cup (1 Stick) Unsalted Butter 3 Eggs (Divided) 1 cup Molasses 1/4 Cup Milk 1 1/2 Tsp Vanilla

Cream together:

Butter

Vanilla

Milk

2 eggs, 1 at a time

Molasses

Set aside

Mix together: (large bowl)

Flour

Ginger

Cinnamon

Baking Soda

Add wet to dry, 1/3 at a time, very sticky.

Use 2 spatulas or your hands.

Wrap dough in plastic wrap

Refrigerate 4 hours

Divide into 4 pieces

lightly flour surface

roll out each portion to 1/4 thick

cut with pig cookie cutter

Scramble yolk, brush onto each cookie

Bake at 350 for 15-20 minutes

Makes about 20 cookies

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

fold in apples

In a bowl mix together

1 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.