Ginger Scallion Chicken Bowls

8 oz bagged cole slaw mix

1 yellow bell pepper, cut into matchsticks

1 red bell pepper, cut into matchsticks

3 oz mushrooms, sliced

1 Tbsp EVOO

2 cooked chicken breasts, chopped into bite size pieces

Ginger/Scallion sauce:

1 bunch scallions, thinly sliced

2 Tbsp minced ginger

2 cloves garlic, minced

2 tsp toasted sesame oil

4 Tbsp soy sauce

2 Tbsp rice vinegar

4 Tbsp EVOO

1/2 - 1 tsp red pepper flakes (adjust to your spice preference)

Toppings:

English cucumber, sliced

2 cups cooked white rice

Other topping ideas:  sliced jalapenos, avocado, sliced carrots, cilantro, mung bean sprouts, shredded lettuce, chopped peanuts, chili crisp

In a large bowl, combine cabbage and peppers.  In skillet, saute the mushrooms in oil until golden brown, about 8-10 minutes.  Once golden, remove and add to the cabbage mixture along with cooked chicken breasts.  Combine the ingredients for ginger scallion sauce in a bowl.  Put half of the sauce aside to use for more drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.  Top each cabbage mix serving with rice and cucumber and a drizzle of extra sauce.  

Serves 4

Praline Crumb Caramel Cheesecake Bars

 1 pouch sugar cookie mix (17.5 oz)
1/2 cup cold butter
3/4 cup chopped walnuts
3/4 cup toffee bits
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1/2 cup caramel topping
1 tsp vanilla
1 egg

Heat oven to 350.  Spray 13x9 pan with nonstick spray.  Place cookie mix in bowl.  Cut in butter using fork until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 10 minutes.  Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup caramel topping, vanilla and egg with electric mixture on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Sprinkle with reserved crumb topping, walnuts and toffee bits.  Bake 35-40 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Drizzle with remaining 1/4 cup caramel topping.  Store covered in refrigerator.  

Chicken Broccoli Au Gratin

 1 Tbsp EVOO
1 cup sliced mushrooms
1 small onion, sliced
10 oz pkg frozen broccoli and cheese sauce
1 1/2 cup ricotta cheese
2 cup chopped cooked chicken
1 can refrigerated crescent dinner rolls

Heat oven to 375.  In skillet, heat oil over med-high heat.  Add mushrooms and onion; cook 5-7 minutes, stirring frequently, until tender.  Meanwhile, microwave broccoli with cheese sauce as directed on package.  Spread ricotta cheese in bottom of 9x9 pan. Top with chicken, mushroom mixture, and broccoli.  Unroll dough; press seams together and place on top of chicken mixture.  Bake 20-25 minutes or until top is golden brown and edges are bubbly.  

Serves 4

Vietnamese Fresh Spring Rolls

 2 oz rice vermicelli noodles
8 dried rice paper sheets, dried not frozen
8 jumbo cooked shrimp, peeled, deveined and halved lengthwise
3 Tbsp finely chopped fresh mint leaves
3 Tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh thai basil
2 large romaine leaves, chopped
Dipping sauce:
1/4 cup water
2 Tbsp sugar
2 Tbsp lime juice
4 tsp fish sauce
1/2 tsp garlic chili sauce
1 clove garlic, minced
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Cook noodles until al dente, 3-5 minutes.  Drain and rinse noodles and drain again.  Cot noodles into shorter pieces.  Fill a large baking dish with hot water.  Dip 1 rice paper sheet briefly into water to soften slightly, about 1 second, then lay on a work surface.  Arrange 2 shrimp halves over half of sheet closest to you, then sprinkle with about 3 Tbsp noodle, 1 rounded tsp each of mint and cilantro, 1/2 tsp basil and 2 Tbsp lettuce, leaving 2 inches uncovered on each side.  Starting with bottom edge, begin to roll up sheet tightly around filling.  After 1 roll, fold in ends of rice paper like a burrito, then finish rolling.  

Stir together water, sugar, lime juice, fish sauce, chili sauce, and garlic in a small bowl until sugar dissolves.  Stir together hoisin and peanuts in another small bowl.  Serve with rolls.

Miso Noodle Soup with Meatballs

 2 tsp toasted sesame oil
1/3 cup diagonally sliced green onions
3 garlic cloves, minced
2 tsp grated ginger
3 cups chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp chile paste
6 oz ground pork
2 tsp white miso paste
1/3 cup mung bean sprouts
1 serrano pepper, sliced

Heat oil in saucepan.  Add green onions, garlic and ginger; saute 6 minutes.  Add stock, bring to a simmer.  Reduce heat to medium low; cook 8 minutes.  Cook noodles separately according to package directions; drain.  Rinse with cold water; drain.  Combine honey, chile paste and ground pork.  Shape pork mixture into 8 meatballs.  Stir miso into stock mixture.  Add meatballs to pan; cook 6 minutes or until done.  Add noodles.  Sprinkle with mung bean sprouts and serrano.  

Jalapeno Lime Chicken Drumsticks

 1 jar (10 oz) red jalapeno pepper jelly
1/4 cup fresh lime juice
1 Tbsp sriracha
3 pounds chicken drumsticks
1 tsp salt
1/2 tsp pepper

In small saucepan, heat jelly, lime juice and sriracha over medium heat until melted.  Set aside 1/2 cup for serving.  Sprinkle chicken with salt and pepper. Place chicken on baking sheet.  Bake at 400 for 40 minutes or until internal temperature reads 170.  While chicken is cooking, turn occasionally.  During last 5 minutes of cooking, increase oven temperature to low broil.  Baste chicken with remaining jelly and allow chicken to get crispy under broiler.  Watch closely as it can burn easily.  

Creamy Noodle Casserole

 1 pkg (6 oz) egg noodles
1 pkg (8 oz) frozen broccoli cuts
1.5 cups cubed fully cooked ham
2 oz shredded mozzarella cheese
2 oz shredded parmesan cheese
1/4 cup butter, cubed
1/4 cup half and half cream
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

In a large pot, cook noodles in boiling water for 5 minutes.  Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.  Drain; return to pan.  Stir in the remaining ingredients.  Cook and stir over low heat until butter is melted and mixture is heated through.

Mound Bars

 2 cups graham cracker crumbs
2 Tbsp sugar
1 stick butter, melted
1 (14 oz) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup unsweetened shredded coconut
1 (10 oz) pkg semisweet chocolate chips

Preheat oven to 350.  Stir together graham cracker crumbs, sugar, and butter in a boil until moistened.  Press mixture into bottom of 13x9 pan.  Bake until edges are lightly browned, about 15 minutes.  Stir together condensed milk, flaked coconut and shredded coconut in a bowl, then spread gently over crust.  Bake until slightly puffed and light brown around edges, about 15 minutes.  Transfer to wire rack to cool.  Meanwhile, melt chocolate in a bowl set over a pan of simmering water, stirring until smooth.  Spread chocolate evenly over coconut, Let cool about 1 hour, then chill until chocolate is set, about 30 minutes.  

Hoisin Glazed Pork Tenderloin Bowls

 Marinade:
1/2 cup hoisin sauce
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp sriracha
2 Tbsp rice vinegar
1 Tbsp avocado oil
1 Tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp grated ginger

Pork Tenderloins:
2 pork tenderloins, about 1 pound each, silver skin removed
1 tsp salt
1/2 tsp black pepper

Bowl:
8 oz fresh broccoli florets 
1 Tbsp avocado oil
1/2 tsp salt
3 cups prepared rice

In a bowl, combine hoisin sauce, sugar, soy sauce, sriracha, rice vinegar, avocado oil, sesame oil, garlic, and ginger.  Whisk until smooth and well combined.  Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.

Place pork tenderloins in a ziploc bag and pour remaining marinade over pork, turning to coat.  Refrigerate for at least 4 hours, up to 24 hours.

Place tenderloins in 13x9 pan and sprinkle all over with salt and pepper.  Place broccoli around pork and lightly drizzle with avocado oil and sprinkle with salt and pepper.  Bake at 350 for 40-50 minutes or until internal temperatures are 145-150.  During the last few minutes of cooking, brush pork with 1/3 cup of the reserved hoisin sauce.  

Pour the remaining reserved marinade in a small saucepan over med-low heat to warm up while pork finishes cooking.  

Let pork rest for 5 minutes before slicing into medallions.  Serve pork and broccoli over rice.  Drizzle with remaining warmed sauce.  

Serves 4

Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Lime and Coconut Cocktail

 2 oz Malibu Coconut Rum
2 oz Coconut Milk (or coconut cream for a thicker drink)
1 oz Coconut syrup
1 oz lime juice
1 oz guava syrup (or to taste)
Ice

Add all ingredients to a cocktail shaker with a generous amount of ice.  Shake vigorously for 10-15 seconds until well chilled.  Strain over fresh ice in a tall glass.

Quick Pickles

 1 cup water
3/4 cup vinegar
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
2 med-large cucumbers, cut to your liking

Whisk all ingredients (except cucumbers) to dissolve sugar and salt.  Place cut cucumbers in a sealable container.  Pour liquid over cucumbers.  Seal and refrigerate for 24 hours.

Watermelon Ice Cream for Dogs

1 cup pureed (and strained) watermelon
5 oz plain greek yogurt

Stir together watermelon and yogurt.  Pour into ice cube trays or popsicle molds.  Freeze for 3 hours.  This is good for humans too!

Prairie Fire Dip

 2 cans pinto beans
4 Tbsp sriracha
1/2 cup pickled jalapenos
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 1/3 cup velveeta cheese, roughly chopped
4 oz roasted red peppers
4 oz green chiles, canned
1 can (14.5 oz) fire roasted diced tomatoes
1 pound ground beef
shredded colby jack cheese

In a large pot, add all ingredients except beef and colby jack cheese.  Over medium heat, bring to a simmer while stirring frequently.  In a saute pan brown the beef, making sure to smash out any large chunks.  Drain the grease and set aside.  After the velveeta is completely melted in the large pot, lightly mash beans with the back of a spoon.  Mix in ground beef and top with shredded colby jack cheese.  Serve with your favorite chips or put in a flour tortilla and make a burrito.

Puff Pastry Pizza Bites

 1 sheet puff pastry dough, thawed but still chilled
3/4 cup marinara
1/3 cup ricotta cheese
1/2 cup shredded parmesan cheese
12 pepperoni slices, cut into smaller pieces

Preheat oven to 400.  Lightly grease a 12 cup muffin tin with nonstick cooking spray.  Roll out the puff pastry on a lightly floured surface to slightly enlarge the sheet.  Cut into 12 equal squares.  Gently press each puff pastry square into the muffin tin cups, letting the edges stick out slightly.  Add about 1 Tbsp of marinara sauce into each pastry cup.  Spoon a small dollop of ricotta cheese on top of marinara.  Sprinkle shredded parmesan cheese over the ricotta and marinara layers.  Add pepperoni pieces, distributing evenly across the cups.  Bake 15-18 minutes or until the puff pastry is golden brown and puffed.  

Strawberry Lemonade Poke Cake

 1 pkg lemon cake mix
2 1/4 cup cold water
3 large eggs
1/3 cup vegetable oil
1 lemon, zested and juiced
1 (3 oz) pkg strawberry flavored gelatin mix
1 (3.4 oz) pkg instant lemon pudding mix
1/2 cup milk
8 oz cool whip

Preheat oven to 350.  Coat a 9x13 baking pan with cooking spray.  Beat together cake mix, 1 cup water, eggs, oil and lemon zest and juice in a bowl with an electric mixer at low speed until combined.  Increase speed to medium and beat 2 minutes more.  Pour batter into prepared pan.  Bake according to package directions or until a toothpick inserted in the center comes out clean.   While cake is still warm bring 1 cup water to a boil in small saucepan.  Add strawberry gelatin mix; stir until dissolved.  Stir in remaining 1/4 cup cold water.  Use a toothpick to poke holes all over the cake.  Pour gelatin mixture evenly over top.  Chill until completely cool.  Stir together lemon pudding mix and milk in a bowl until slightly thickened.  Fold in whipped topping.  Spread pudding mixture over chilled cake.  

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Steak and Gnocchi Hash

 8 oz sirloin steak, cut into 1/2 inch pieces
Salt and pepper
5 Tbsp EVOO
12 oz gnocchi
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, sliced into rings
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp rice wine vinegar
1/4 cup chopped fresh parsley

Season steak with 3/4 tsp salt and a few grinds of pepper in a bowl.  Heat 2 Tbsp EVOO in large skillet over med-high heat.  Add gnocchi and cook, stirring occasionally, and reducing the heat as needed.  Cook until browned and crisp all over, 6-8 minutes.  Season with a big pinch of salt; remove to a plate.  Add 1 more Tbsp EVOO to the skillet.  Spread out steak pieces in pan and cook, turning, until well browned all over, 2-3 minutes.  Remove to another plate.  Add remaining t2 Tbsp EVOO to skillet.  Add onion, bell pepper, jalapeno, 1 tsp salt and a few grinds of pepper.  Cook, stirring until the vegetables have softened and browned, 5-7 minutes.  Add garlic and paprika and stir for about 30 seconds, then drizzle in the vinegar and stir for a few more seconds.  Return gnocchi and steak to the pan and add half the parsley.  Stir until heated through, about 1 minutes.  Season with salt and pepper. Top with remaining parsley.

Serves 3

Chicken Dumpling Meatballs with Chili Sesame Sauce

 Meatballs:
2 Tbsp EVOO
2 pounds ground chicken
1 cup finely minced scallions
1/4 cup finely minced fresh cilantro
3 garlic cloves
2 tsp grated ginger
2 tsp toasted sesame oil
2 tsp sichuan chili crisp
2 Tbsp soy sauce
2 tsp salt
1/2 tsp ground white pepper
1 egg, lightly beaten
2 Tbsp tapioca flour (or cornstarch)

Chili Sesame Sauce:
1-2 Tbsp sichuan chili crisp
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 Tbsp honey

Meatballs:  oven to 425.  Drizzle EVOO on large baking sheet and brush it to evenly coat the bottom of the baking sheet.  In large bowl, add ground chicken, scallions, cilantro, garlic, ginger, sesame oil, Chili crisp, soy sauce, salt, white pepper, egg and tapioca flour.  Using your hands, mix until well combined.  The chicken should be a paste like consistency.  Scoop meat mixture into small balls (about 1 tbsp size) and place onto prepared baking sheet.  Bake until golden and cooked through, about 15 minutes.

Sauce:  In a small bowl, add chili crisp, soy sauce, sesame oil and honey.  Whisk until well combined.  Set aside.  

Creamy Chicken and Vegetables with Noodles

10 oz uncooked egg noodles
2 cups frozen mixed vegetables, thawed
6 green onions, sliced
8 oz garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsp canned french fried onions

Cook and drain noodles as directed on package. Meanwhile, spray large skillet with cooking spray; heat over medium heat.  Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently until vegetables are crisp-tender.  Stir in cream cheese and milk until blended.  Stir in chicken, garlic salt and pepper; cook until hot.  Stir noodles into cheese sauce mixture; cook until hot.  Sprinkle with french fried onions.

Serves 4

Chocolate Butterscotch Cookies

1 roll (16.5 oz) refrigerated sugar cookies 
1/3 cup packed brown sugar
1 tsp vanilla
3/4 cup old fashioned oats
1/2 cup butterscotch chips
2 Hershy milk chocolate bars (1.55 oz each), unwrapped and finely chopped

Heat oven to 350.  Spray cookie sheet with nonstick cooking spray.  Break up cookie dough into large bowl.  Add brown sugar and vanilla; mix well.  Stir in oats, butterscotch chips and chocolate.  Drop dough by rounded 2 tablespoonfuls 2 inches apart onto cookie sheets.  Flatten each with fingers to 1/2 inch thickness.  Bake 13-18 minutes or until cookies are slightly puffed and edges are golden brown.  Cool 1 minute and remove from cookie sheet.  

Chipotle Chicken Tacos

 Chicken & Marinade
1 Tbsp EVOO
1 Tbsp water
2 chipotle peppers in adobo
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp black pepper

5 boneless skinless chicken thighs

Tacos:
1/2 head butter lettuce (you could use this as a wrap instead of tortilla), washed
6 flour tortillas
1 mango, cut into thin strips
1/2 red onion, thinly sliced
1/2 orange bell pepper, thinly sliced

2 Tbsp pickled jalapenos, finely chopped  (more or less to taste)
1 avocado, thinly sliced
Juice of 1 lime
1/2-1 tsp dried cilantro
Salt and pepper, to taste

Put the ingredients for the marinade in a food processor and blend until smooth.  Coat teh chicken thighs in marinade and refrigerate for 1-4 hours.  After marinating, bake chicken at 350 degrees for about 20-25 minutes, or until internal temp of chicken reaches 170-180 degrees.  Let chicken rest for 10 minutes.  Meanwhile, combine mango, red onion, bell pepper, avocado, cilantro and lime juice in a bowl and toss to combine.  Season with salt and pepper.  After chicken has rested, shred chicken with 2 forks.  Assemble tacos with chicken, lettuce and fruit mix.

Serves 3

Taco Soup

1 pound ground beef or turkey

2 Tbsp taco seasoning, more or less per your taste

1 sweet onion, finely chopped

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) corn

1 can (14 oz) rotel

1 can (15 oz) diced tomatoes

1/4 cup salsa

1 (8 oz) can tomato sauce

Optional toppings:  avocado, sour cream, shredded cheese, tortilla chips, lime, green onions, cilantro

Brown ground meat in large pot.  Add in onions, bell peppers, and saute for a few minutes.  If large amount of grease present, drain and return meat mixture back to pan.  Add in remaining ingredients and stir until combined.  Let simmer for at least 20 minutes, stirring occasionally.  Add water if soup is too thick.  

Serves 6

Thai Basil Chicken Lettuce Cups

 1 cup packed thai basil leaves (sweet basil is ok if unable to find thai basil)
1 pound ground chicken breast
2 shallots, peeled and finely diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced
2 Tbsp EVOO
2 cloves garlic, minced
6 thai chiles, thinly sliced (use less for less spicy)
2 Tbsp fish sauce
2 Tbsp lime juice
salt and pepper to taste
1 head of butter lettuce

Heat 2 Tbsp EVOO in large skillet.  Add diced shallot and diced red bell pepper, saute for 2 minutes.  Add garlic, saute for 30 seconds or until fragrant.  Add ground chicken to skillet and using the back of a spoon, break up the meat and cook meat until it is just cooked through, about 5-7 minutes.  Season with salt and pepper.  Turn heat down to low.  Add your sliced chiles and green onions.  Roughly chop basil and add to skillet.  Add fish sauce and lime juice.  Stir in and cook 1-2 minutes.  Serve in lettuce cups.

Serves 3

Blueberry Crumb Cake with Walnut Streusel

Blueberry Crumb Cake:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
8 Tbsp butter, at room temperature
1 1/4 cups white sugar
2 Tbsp fresh lemon zest
1 large egg
1 egg yolk
1 tsp vanilla
1 cup buttermilk
1 1/2 cup fresh blueberries

Walnut Streusel:
1 cup all purpose flour
1 cup light brown sugar
2/3 cup chopped walnuts
8 Tbsp butter, melted
2 Tbsp fresh lemon zest
1 tsp sea salt

Preheat oven to 350.  Spray 9x9 pan with nonstick cooking spray.  In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.  In a large mixer, combine butter and sugar until pale yellow, add zest, egg, egg yolk and vanilla.  Beat well for an additional 3 minutes.  Alternate adding the flour mixture and the buttermilk until all is combined.  Fold in blueberries.  Set the batter aside.  

Make walnut streusel by combining all ingredients in a small bowl.  Using your fingers, mix it around until its crumbly and set aside.  

Fold half of the streusel mixture into the batter and stir to combine.  Pour batter into prepared pan and top with remaining streusel mixture.  Bake for 55-65 minutes or until a toothpick inserted in center comes out clean.  

Sticky Asian Chicken Thighs

 1/3 cup soy sauce
1/4 cup EVOO
2 Tbsp honey
2 Tbsp chili garlic sauce
Juice of 1 lime
2 cloves garlic, minced
2 tsp grated ginger
4 bone in skin chicken thighs (about 2 pounds)
Thinly sliced green onions (for garnish)
Toasted sesame seeds (for garnish)

In a large bowl, combine soy sauce, EVOO, honey, chili garlic sauce, lime juice, garlic, and ginger.  Reserve 1/2 cup of the marinade.  Add chicken thighs to bowl with remaining marinade and toss to coat.  Cover and refrigerate for 30 minutes to 1 hour.  (Don't marinate longer than 1 hour as it will start to become too salty.) Remove 2 thighs from marinade and place in air fryer.  Cook at 375 for 20-25 minutes, until thighs are cooked through to an internal temperature of 165.  Cooking until temp is 180 will render more of the fat, if that is your preference.  Transfer to a plate, tent with foil and repeat with remaining thighs.  Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil.  Reduce heat and simmer until sauce thickens slightly, about 5 minutes.  Brush sauce over cooked thighs and garnish with green onions and sesame seeds before serving.

**Cooking in air fryer the entire time can sometimes give the skin a burnt look.  To minimize that, bake at 375 in oven for 15 minutes first and then transfer to air fryer for remainder of time to finish cooking and crisping the skin. 

Serves 4

Chicken Tortilla Soup

 2 tsp EVOO
1 onion, roughly chopped
4 cloves garlic, minced
1 poblano pepper, roughly chopped
Salt and pepper
1/4 tsp dried oregano
1/4 tsp cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 Tbsp adobo sauce 
1 (14 oz) diced tomatoes and green chiles
4 cups chicken stock
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) corn, drained
2 cups shredded rotisserie chicken
Possible toppings:  shredded cheese, quartered limes, cubed avocado, cilantro, sliced green onions, sliced jalapenos, sour cream, crushed tortilla chips

Heat large pan over medium high heat.  Add onion, garlic, and poblano.  Saute until the onion and pepper is softened.  Season with salt and pepper, dried oregano, cumin.  Stir to combine and cook for 1-2 minutes until the spices toast.  Add chipotle peppers and adobo sauce, diced tomatoes and green chiles, and chicken stock.  Bring mixture to a boil.  Reduce to a simmer.  Simmer for 30 minutes.  With an immersion blender, blend the soup ingredients until smooth.  Taste and adjust salt and pepper as needed.  Add beans, corn and chicken.  Top with desired toppings in individual bowls.  

Serves 4

Creole Shrimp and Rice

 3 Tbsp EVOO
1 pound large shrimp, shelled , deveined and tail off
4 tsp creole seasoning
1 green bell pepper, chopped
1 poblano pepper, chopped
1/2 large onion, chopped
3 ribs celery, thinly sliced
2 cloves garlic, minced
1 can (14.5 oz) stewed tomatoes
1/4 cup water
1 tsp tomato paste
4 1/2 cups cooked white rice

Heat 2 Tbsp oil in large skillet over medium high heat.  Add shrimp and season with 2 tsp creole seasoning.  Saute for 2 minutes per side.  Remove to a plate.  Add remaining EVOO, peppers, onion, celery and garlic.  Cook for 5 minutes, stirring occasionally.  Add tomatoes and remaining creole seasoning. Break up tomatoes with the back of a wooden spoon.  Add water and tomato paste.  Simmer, covered, for 5 minutes.  Stir in shrimp and heat through.  Serve over cooked rice.  

Serves 4

Creamy Sesame Baked Egg Rolls

 4 Tbsp EVOO
1 pound ground turkey
12 oz coleslaw mix
1 tsp salt
1/4 cup creamy sesame dressing
2 Tbsp sriracha
12 egg roll wrappers

Preheat oven to 400.  Line a large sheet pan with parchment paper.  In a large skillet, heat 2 Tbsp EVOO over medium high heat.  Add turkey and cook, breaking up the meat until the turkey is just cooked through, about 5 minutes.  Add coleslaw mix and the salt and cook, stirring, until it begins to wilt, about 3 minutes.  Stir in creamy sesame dressing and sriracha until well combined.  Remove from the heat.  

Place one egg roll wrapper on a cutting board and add 2 Tbsp of filling diagonally on the wrap. Fold bottom corner over filling then roll snugly halfway to cover filling.  Next, fold in both sides snugly against filling.  Finally, moisten the edges of the last flap then wrap up and seal the top corner.  Lay seam side down on the prepared baking sheet and continue until all are complete.  Brush the tops of each rolls evenly with the remaining 2 Tbsp EVOO.  Bake in the preheated oven for 10-12 minutes, or until the egg rolls are golden brown and crispy.  Serve with additional creamy sesame dressing.  

Smoky Beef and Black Bean Chili

 2 Tbsp EVOO
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 poblano pepper, chopped
1 yellow onion, chopped
1 red onion, chopped
3 cloves garlic, minced
2 Tbsp chili powder
1 pound ground beef
2 chipotle chilis, chopped
2 Tbsp adobo sauce
1 1/2 cups crushed tomatoes
1 cup beef stock
1 can black beans, drained and rinsed
Salt and pepper

In a large pot, add EVOO over medium high heat.  Add red and orange bell pepper, poblano pepper, yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down.  Add the garlic and chili powder and saute for 1-2 minutes.  Next, add ground beef.  Break it up into pieces with a wooden spoon and saute until golden brown.  Season with salt and pepper.  Once the beef is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and beef stock.  Stir to combine and reduce the heat to medium.  Add drained black beans and simmer for 1 hour until the chili thickens.  Add salt and pepper to taste.

Serves 8

Ranger Cookies

1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup butter, softened
1 Tbsp water
1 egg
3/4 cup rice krispies cereal
1/2 cup flaked coconut

Heat oven to 375.  In large bowl, stir all ingredients until soft dough forms.  Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.  Bake 10-12 minutes or until edges are golden brown.  Cool 1 minute; remove from cookie sheet.  Cool completely.

Pumpkin Coffee Cake with Brown Sugar Glaze

 For Cake: 
1 can pumpkin puree (15 oz)  **not pumpkin pie filling
2 eggs
1/3 cup water
1 Tbsp vanilla
2 tsp pumpkin pie spice
1 pkg yellow cake mix (2 layer size)
1/2 tsp baking powder
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter, melted

For Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup heavy whipping cream
1 tsp vanilla

Cake:

Preheat oven to 350.  Grease a 9x13 pan.  Mix together pumpkin, eggs, the water, vanilla, and pumpkin pie spice in a large bowl with an electric mixer at medium speed until combined.  Add cake mix and baking powder; mix just until combined.  Spread batter in prepared pan.  Stir together brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over batter in pan.  Bake until a toothpick inserted into center comes out clean, 25-30 minutes.  Cool cake on a wire rack 10 minutes.  

Glaze:

Meanwhile, stir together brown sugar, white sugar, cream, and vanilla in a small saucepan; bring to a simmer over medium heat.  Cook, stirring frequently, until sugars are dissolved and glaze is smooth, about 2 minutes.  Drizzle glaze evenly over warm cake.  Serve warm.

Sticky Buns with Toffee Sauce

 For Dough:
2/3 cup water
2/3 cup milk
2 tsp active dry yeast
6 Tbsp butter, melted
1 egg
2 Tbsp sugar
4 cups flour
1 1/2 tsp salt

For Topping:
1/2 cup light brown sugar
6 Tbsp butter, melted
1/4 cup sugar
3 Tbsp water
pinch of salt
1 cup chopped pecans

For Filling:
3/4 cup light brown sugar
1 1/2 tsp cinnamon

For Toffee Sauce:
1/4 cup butter
1/3 cup brown sugar
1/3 cup heavy whipping cream
1/2 tsp vanilla

Dough:

Heat 2/3 cup each water and milk in small saucepan until warm (120-130 degrees).  Pour into the bowl of a stand mixer fitted with a dough hook.  Sprinkle with yeast; let stand until frothy, about 10 minutes.  Whisk melted butter, egg, and white sugar into yeast mixture.  Add 3 cups flour and the salt.  Mix, adding more flour as needed, until a very soft and sticky dough forms.  Knead with mixer for 5 minutes.  Form dough into a ball; transfer to a lightly greased medium bowl, turning to coat.  Let rise, covered, in a warm place (75-80 degrees) until double in size, about an hour.

Sticky Topping:

Meanwhile, generously grease a 9x13 dish.  For topping, stir together brown sugar, melted butter, white sugar, the water and salt in a medium bowl until smooth.  Pour into prepared pan, spreading evenly to cover bottom.  Scatter nuts evenly over topping.  

Filling:

In a small bowl, stir together brown sugar and cinnamon.

Assembly of Buns:

Transfer dough to a lightly floured surface; roll into a 15x18 inch rectangle.  Evely sprinkle filling over dough, leaving a 2 inch border on long ends.  Starting on long side, roll up dough to form a log, taking care not to roll too tightly or tearing dough.  Pinch seam to seal.  Cut log crosswise into 12 equal portions.  Arrang buns, cut sides down, over topping in pan.  Let rise, covered, in warm space (75-80 degrees) until buns have almost doubled in size, about an hour.  Preheat oven to 375.  Uncover buns and bake 30-35 minutes or until golden brown and a thermometer inserted into centers registers 200.  If tops are browning too quickly, tent pan loosely with foil during last 10 minutes of baking.  Make toffee sauce now.  Transfer pan with rolls to a wire rack; let cool 5 minutes.  Carefully invert pan over a serving platter.  Use a rubber spatula to scrape any topping remaining in pan onto rolls.  

Toffee Sauce:

Melt butter in small saucepan over medium heat.  Stir in brown sugar.  Bring to a boil, stirring until sugar is dissolved.  Reduce heat to medium and boil gently, uncovered, stirring occasionally, 5 minutes.  Carefully stir in whipping cream.  Return to a boil.  Remove from heat; stir in vanilla.  Let cool to room temperature.  Pour over rolls.  

Serve rolls warm.  

Cherry Chip Cake

1 box confetti cake mix (or white cake mix)
Butter, Milk, Eggs that are called for on the box of cake mix
        *** decrease milk by 1/4 cup on box
1/2 cup maraschino cherry juice
1/4 cup finely chopped maraschino cherries
1/2 cup cherry chips (you can find these next to chocolate chips at the store)
Betty Crocker cherry frosting (if unable to find this frosting in any brand, see directions following)
    Frosting if you need to make your own
            2 pounds powdered sugar
            1 cup butter
            6 Tbsp milk
            2 Tbsp maraschino cherry juice (add more or less of this per your flavor preference)

Prepare cake mix as directed on package.  Don't forget to decrease the amount of milk the box calls for by 1/4 cup.  Add in cherry juice, chopped cherries and cherry chips.  Mix together.  Bake as directed on cake mix box.  After baking, allow to completely cool before frosting.

For frosting:  Combine sugar and butter in large bowl.  Mix on low until butter starts to absorb the sugar.  Add milk and cherry juice and increase the speed, whipping until light and fluffy.  

Coconut Balls

 **From my Dad's recipe collection:  "A traditional Christmas candy in the Kell family for as long as I can remember.  Mom made these every year, normally storing them in a candy tin on top of the freezer on the back deck during cold weather.  That is until the raccoons decided they liked them too."**

2 lbs powdered sugar

1/4 tsp salt

8 oz coconut flakes

1 tsp vanilla

1 1/2 sticks butter, softened

1 can (14 oz) sweetened condensed milk

2 cups chopped pecans

2 pkgs almond chocolate bark

In a large bowl, mix all ingredients together, except the chocolate.  It mixes better when using a set of "God's tools (your hands)"...another nugget from my Dad....  Place the bowl of mixed ingredients in refrigerator to chill for at least one hour.  After chilling, make into small balls (quarter to half dollar size) and place back in bowl. Chill again for at least another hour.  Melt almond bark using a double boiler (or the microwave...but it burns faster this way so you have to keep a close eye on it).  Drop chilled balls into chocolate one at a time.  Place on wax paper to cool.

Chicken Korma

 1 (13.5 oz) can coconut milk (do not shake)

1 1/2 pounds boneless skinless chicken, cut into strips or bite size chunks

1 Tbsp curry powder

Salt and Pepper

3/4 cup sliced almonds

1 small onion, roughly chopped

1 Tbsp minced ginger

2 cloves garlic

2 tomatoes, roughly chopped

1 cup basmati rice

8 oz thin green beans, trimmed and halved (not canned)

Chopped cilantro for topping, if desired

Scoop 1 Tbsp cream from the top of the coconut milk.  Toss with chicken, 1/2 Tbsp curry powder, and a big pinch each of salt and pepper in a bowl.  Set aside 10 minutes.  Meanwhile, lightly toast almonds in a large wide pot over med-high heat. Remove to a bowl and reserve the pot.  Puree onion, ginger, garlic and half of the almonds in a food processor.  Heat 2 Tbsp coconut cream in the reserved pot. Add onion puree and 1/2 tsp salt.  Cook, stirring, until the mixture is mostly dry, about 5 minutes.  Stir in the tomatoes and remaining curry powder, cook until softened, about 2 minutes.  Stir in the chicken and remaining coconut milk and cream from the can.  Cover and simmer until the chicken is cooked through, 10 minutes.  Uncover and simmer until the sauce thickens slightly, about 5 minutes.  Meanwhile cook the rice as the label directs.  Microwave green beans in a bowl, covered, until bright green, about 3 minutes.  Add green beans to pan.  Season with salt and pepper.  Serve over the rice.  Sprinkle with remaining almonds and cilantro.

Serves 4