Spinach Apple Salad

11 oz. fresh baby spinach

1 apple (any kind)

1 cup toasted, slivered almonds

2-4 TBSP real bacon bit

1/3 cup oil

1/4 cup sugar

1 tsp salt

3 TBSP apple cider vinegar

1 TBSP minced red onion

1) Wash spinach and chop apple. Combine with nuts and bacon.

2) Combine oil, sugar, salt, vinegar and red onion in a blender until smooth.

3) Pour sale dressing over salad, mix, and serve.

Old Fashioned Rice Pudding

 original recipe found here

• 1 large egg
• 1/4 cup white or light brown sugar
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/3 cup short grain white rice (I used arborio)
• Pinch of salt
• 
  
• 1) Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• 2)  Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• 3) Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• 4) Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• 5) Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
• 6) Remove from heat and serve warm.

Homemade Peanut Butter

 original recipe found here

2 cups unsalted, dry roasted peanuts

1/2 tsp sea salt

1-2 tsp honey

1/2 tsp vegetable oil

-Add the peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.

-Add your desired amount of salt and honey then process until combined. Check the consistency, if it seems too thick, add oil, a 1/2 tsp at a time, until you are happy with the consistency.

Peanut Butter Chocolate Chip Banana Muffins

 original recipe here

1 cup butter, softened to room temp
3/4 cup brown sugar
2 large eggs
1/3 cup plain Greek yogurt
3/4-1 cup creamy peanut butter
2 cups mashed banana
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
**chocolate chips (optional, and as much or as little as you want)

-Preheat oven to 350º

-Beat together wet ingredients well until smooth (make sure that butter is SOFT so there won't be clumps of butter). Whisk together dry ingredients, then mix to combine with wet ingredients. 

-Put liners in the muffin tin, then fill with about 3 TPSP of batter. Bake for 20-24 minutes.

Olive Garden Alfredo Sauce

 original recipe found here

6 TBSP salted butter

1 TBSP garlic, minced

2 TBSP flour

1.5 cups heavy cream

1.5 cups whole milk

1/2 cup romano cheese

1/2 cup parmesan cheese

salt & pepper to taste

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour and cook for 1 minute, stirring continuously. 
• Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
• Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
• Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Easy Creamy Tuscan Shrimp

 original recipe found here

• 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic minced
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 2 dashes Italian seasoning
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
  **I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.

Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).

Sweet Potato Casserole with Marshmallows

 Original recipe found here

Sweet Potatoes

• 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping

• 2 cups mini marshmallows
• 1/2 cup all-purpose flour
• 4 tablespoons butter unsalted butter
• 6 tablespoons packed light brown sugar
• 1/4 cup old fashioned rolled oats
• 1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.
2. Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).
3. Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
4. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
5. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
6. Serve and enjoy!

Pizza Dough #3

 Original recipe here

2 1/3 cup flour

2 tsp yeast

1 1/2 tsp white sugar

3/4 tsp salt

2 TBSP olive oil

3/4 cup warm water

Instructions

• Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12" circle.
  
  9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges fold them over to form a crust.
•   10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
•   11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
•   12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Cowboy Casserole

 Original Recipe here

Ingredients

• 1/2 pound ground beef , (85/15)
• 1 cup corn
• 1 can cream of chicken soup
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon onion powder
• 12 oz bacon, cooked and crumbled
• 32 oz tater tots

1. Preheat oven to 375 degrees.

2. In a large skillet, cook beef over medium heat until browned.

3. Add the corn, cream of chicken soup, 1 cup cheese, milk, sour cream, onion powder, and bacon to the skillet and mix well.

4. In a 9x13 pan layer the beef mixture, then sprinkle the remaining 1/2 cup shredded cheese on top of the meat mixture, then finally pour tater tots over top. Bake for 40-45 minutes, uncovered.

5. Sprinkle with remaining cheese and bake another 5 minutes.

Croissant Bread Pudding w/ Pecan Toffee Sauce

Original recipe found here 

Bread Pudding:

6 jumbo croissants (8 large, or 12 small)

3 cups heavy cream

6 egg yolks

3/4 cup sugar

1/8 tsp salt

Pecan Toffee Sauce:

3/4 cup brown sugar, tightly packed

1/3 cup butter

1/3 cup heavy whipping cream

1 tsp almond extract

1/2 cup toasted pecans

1. Preheat oven to 350F. 
2. For the bread pudding:
3. In a large bowl mix together the egg yolks and sugar.
4. Then whisk in the heavy cream and whisk until fully incorporated.
5. Tear croissants into pieces and place half of the croissants into a 9x13 baking dish that has been sprayed with baking spray.
6. Pour half the custard over the bread pieces in the pan.
7. Press down the bread pieces with your hands until the bread is soaked with the custard. 
8. Add the remaining croissant bread pieces, and the remaining custard mixture. 
9. Bake the bread pudding for 45-55 minutes until golden on top.
10. Cool for 10 minutes and serve warm. While it cools, make the pecan sauce.

For the pecan toffee sauce:

1. Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
2. Add cream and almond extract and bring to a simmer.
3. Simmer for about 5 minutes and then add pecans.
4. Serve on top of bread pudding.

Oatmeal Whoopie Pies

Original recipe found here

Filling recipe found here

2 cups brown sugar
1/2 cup butter, softened
1/4 cup shortening
2 eggs
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
3 TBSP boiling water
1 tsp baking soda
2-1/2 cups flour
2 cups quick oats

-Preheat oven to 350º.

-Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. 

-Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.

Filling:

5 TBSP Flour

1 cup Milk

1 tsp Vanilla

1 cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

-In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (you want it to be very thick, thicker than cake mix, more like a brownie mix is).

-Remove from heat and let it cool to room temperature (it must be completely cool before you use it in the next step).

-Stir in vanilla.         

-While the mixture is cooling, cream the butter and sugar together until light and fluffy, then add the completely cooled milk mixture and beat THOROUGHLY (if it looks separated, you haven’t beaten it enough!). Beat it until it all combines and resembles whipped cream.

-Using a small size cookie scoop, put a scoop of filling on one oatmeal cookie, then top with a second oatmeal cookie. Lightly press together. 

Easy Marinara Sauce

Original recipe found here

3 TBSP olive oil
1/2 cup finely diced onions
3 cloves minced garlic (1 1/2 tsp)
1/4 cup fresh basil (or 1-2 TBSP dried basil)
1/2 tsp dried oregano
1/2 tsp kosher salt
2-28oz cans crushed tomatoes
1 tsp white sugar
**optional: pork ribs cut into single rib pieces (the fat from the pork ribs is what REALLY makes this sauce awesome)

Instructions:
-Warm olive oil in sauce pan, then add onions and minced garlic. Let saute for about 5 minutes, until tender.
-Add in remaining ingredients and stir well.
-If you're using pork ribs, add them to the sauce now and make sure they're covered with the sauce.
-Allow sauce to come to a boil on medium heat, stirring every couple of minutes so sauce doesn't burn on the bottom.
-Turn down to low heat, and let it simmer for an hour or more.

Slow Cooker: add everything to the slow cooker and set it to low.

Cooking Pasta in Instant Pot

Original recipe found here

16 oz. pasta
6 cups water
2 tsp kosher salt
2 TBSP butter or oil\

-Add all ingredients to the Instant Pot (make sure pasta is covered with water).
-Secure the lid and turn pressure release to "sealed" position, and make sure it's set on High Pressure.
-COOK TIME: set manual time to 5 minutes
-After pasta is done cooking, let the pressure release, then drain pasta.

FAVORITE Pizza Dough

Original recipe found here

1 1/4 cups warm water

1/2 tsp active dry yeast

1 tsp honey

1/2 tsp fine sea salt

3 1/3 cups flour (it was a little too sticky for me with only 3 cups)

Instructions:

-In a small bowl, stir together water, honey, then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.

-Set oven to lowest setting (my oven is 170*). TURN OFF once the oven is preheated!! This is a warm spot for the dough to rise more quickly.

-Add 3 1/3 cups flour and salt to stand mixer. Add yeast mixture to the flour and let the machine knead the dough for 2-3 minutes. 

-Grease large bowl, add pizza dough, cover with plastic wrap, and set in warmed oven (AGAIN: make sure your oven in turned off!). 

-Let dough rise for 45 minutes-1 hour, until it's doubled in size.

-Remove from oven, push the dough down with your fist, then put it on your counter. Roll it out to the desired size, put on your pan of choice, and add toppings. 

-Bake at 450* for 10-12 minutes

Double Recipe 

2 1/2 cups warm water

1 tsp active dry yeast

2 tsp honey

1 tsp fine sea salt

6 2/3 cups flour

Triple Recipe

3 3/4 cups warm water

1 1/2 tsp active dry yeast

3 tsp honey

1 1/2 tsp fine sea salt

10 cups flour 

Orange Bow-Knot Cinnamon Rolls

*recipe from Barbara Burningham*

(yields 3-4 dozen)

Dough:

2 cups warm water

2 TBSP yeast

3/4 cup oil

3/4 cup sugar

5 eggs, beaten

2 tsp salt

8 1/2 cups flour

Dipping Mixture:

1 1/4 cups butter

3 cups sugar

6 TBSP cinnamon

Glaze:

3 cups powdered sugar

1/3 cup orange juice

Milk

1) Preheat oven to lowest setting, then turn off. 

2) Mix all ingredients in stand mixer (or spoon) until combined (dough will be sticky). Place dough in greased bowl, spray top of dough with cooking spray, then lay plastic wrap over the dough. Place in warm oven (with the temperature turned OFF) for about 1 hour, or until the dough doubles in size.

3) Melt 1 1/4 cups of butter in microwave or on the stove. Mix 3 cups sugar and 6 TBSP cinnamon in a bowl. Set aside.

4) Roll out dough on a large floured surface. Brush some of the melted butter on the rolled out dough with a basting brush until the top layer of dough is covered, then sprinkle some of the cinnamon/sugar mix over top of the butter.

5) Carefully fold the dough in half once.

6) Repeat brushing butter on the top of the folded dough, and sprinkle part of the cinnamon and sugar.

7) Carefully fold the dough in half one more time. Roll out dough once more to about 1/3 inch thick. 

8) Using a pizza cutter, cut strips of dough about 1 inch wide and 4 inches long.

9) Take one strip of dough, dip it into the melted butter (making sure the dough strip is coated in butter), then coat it in the cinnamon and sugar mixture. Tie dough strip into a knot, and place on a greased pan. Repeat process with each strip of dough.

10) Let rolls rise for 45 minutes.

11) Bake rolls at 350º for 15-20 minutes. **Using a baking mat (such as Silpat) will help prevent any burning on the bottoms of rolls

12) Move rolls to cooling rack, cover with glaze, and let cool.

Mississippi Roast

Original recipe found here

• 3-6 lbs Chuck Roast, cut into 1 pound chunks of even thickness
• 1 Tbsp vegetable oil
• 9 pepperoncinis, whole or chopped
• 2 TBSP pepperoncini juice from the jar
• 3/4 cup Low Sodium Beef Broth
• 1 (1 oz) packet Dry Ranch Dressing Mix
• 1 (1 oz) packet Au Jus
• 1/2 stick of butter

For Gravy

• 3 Tbsp Flour
• 3 Tbsp Softened Butter, unsalted

Brown the meat (this stage is optional):

1. Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
3. Turn meat over and cook for another 5 full minutes.
4. Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
5. Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
6. Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
7. Turn off the sauté mode.
8. Add the meat back into the pot.
9. Close the pressure cooker lid, and set for 60 minutes on HIGH pressure.
10. When timer goes off, let the pressure release naturally for 15 minutes (this just means you just let it sit in the pressure cooker without doing a single thing to it yet). After the 15 minutes, release the rest of the pressure manually. 

11. Open the lid and remove the roast onto a plate and cover.

12. Turn the Sauté function back on.

13. Mix the flour and butter together until well combined.

14. When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot.

Serve with gravy on the side OR put the roast back into the gravy and shred it.