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.

Pot Roast--Slow Cooker

 Original recipe here

3-5 lb chuck roast

1 tsp kosher salt

1 tsp onion powder

1 tsp garlic powder

4 cups beef broth

2 TBSP Worcestershire sauce

Gravy Slurry (add this at the end once the meat is out of the slow cooker):

2 TBSP cornstarch

1/4 cup cold water

1) Place all ingredients in the slow cooker. Cook on low for 6-8 hours (depending on roast size)

2) Remove meat and let it rest while you make gravy slurry (leave slow cooker heat on). Make gravy slurry, and whisk into juices in the slow cooker. Whisk until it thickens. 

3) Shred meat, and serve with mashed potatoes and gravyyyyyyyyy.

Carrot Cake Pancakes w/ Cream Cheese Frosting

Original recipe found here 

• 1 ¼ cup (6oz/180g) all purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ Cup (1 ½ oz / 45g) brown sugar*
• 1 ¼ cup (10oz/280g) milk
• 1 teaspoon vanilla extract
• 2 cup (5 ½ /150g) carrots, peeled chopped
• 2 tablespoons raisins
• 1 egg

2 tablespoons vegetable oil

Cream Cheese Frosting:

8 oz. cream cheese

1/2 cup heavy cream

1/4 cup white sugar

2 tsp vanilla

• In a blender add in chopped carrots and pulse until fine.
• To the carrots, add the vanilla, egg, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick.
• In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar.
• Add the carrot mixture and oil to dry ingredients and stir to combine. Don't over-mix or your pancakes will end up flat and tough.
• Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little butter.
• Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
• Flip pancake and cook 1 to 2 minutes on second side.
• For the Cream Cheese Frosting: Place the cream cheese, vanilla and sugar in the bowl of your stand mixer or hand mixer.
• Beat the ingredients until the cream cheese is smooth.
• Add in the cream and continue to beat until the mix thickens, around 2 minutes.
• Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes.