Rice Pilaf

 Original recipe found here

2 tablespoons butter

1/2 cup orzo pasta 
1/2 cup white long grain rice uncooked
2 cups chicken broth
1 tsp salt

1) Melt butter in saucepan on medium heat. Add in orzo pasta and rice, stirring to coat in butter. Let pasta and rice cook, stirring periodically, until the orzo pasta is golden brown.

2) Add salt and chicken broth, and bring to a boil. Once you reach a boil, turn down low heat and cover with lid. 

3) Let simmer for about 20-25 minutes until the rice is tender and the liquid has been absorbed. 

4) Turn off heat, stir rice, and cover with lid until ready to serve.

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.

Chicken Parm Casserole

 Original recipe found here

1 pound pasta (rigatoni, ziti, penne)

32 oz. marinara sauce (or more if you're REAL saucy)

3 cups Mozzarella cheese (freshly grated)

1/3 cup parmesan cheese

6 breaded chicken breasts, frozen (store bought or make your own)

1) Prepare pasta to al dente. Drain, put back in pot, and stir in half of sauce and 1 cup of Mozzarella cheese.

2) Cook frozen breaded chicken breasts in air fryer at 400° for 8 minutes, flip chicken over, then cook for another 6-8 minutes. Let the chicken cool enough to touch, then cut into bite size pieces.

3) Spray 9x13 inch pan, and add pasta mixture to it. Place chicken over the pasta, and spread remaining sauce over top of the chicken. Sprinkle on remaining Mozzarella and the Parmesan cheese.

4) Bake at 375° for 25 minutes.

Hazelnut Chocolate Chip Cookies

 Original recipe found here

1/2 cup old fashioned oats
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter (I always used salted)
1 cup packed brown sugar
1 cup white sugar
2 large eggs
1 tsp vanilla
4 oz. crushed Heath bar
1 cup toasted Hazelnuts (see original recipe link for how to toast)
12 oz. semi sweet mini chocolate chips

Instructions:

1) Preheat oven to 325*. Combine all wet ingredients in stand mixer, then add dry ingredients. Mix well.

2) Place dough on lined cookie sheet using a large size cookie scoop. Bake for 15-17 minutes.

3) Let cool for a couple minutes before transferring to cooling rack.

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.

Southern Apple Crumble

 Original recipe found here

Filling:

3 cups apples, peeled, cored, and chopped
1/2 cup white sugar
1/4 cup brown sugar, packed
1-2 tsp ground cinnamon

Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup butter, melted
1/2 cup pecans, chopped

-Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

-In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

-Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature

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.