Banana Kodiak Bars (From Home and Kind)

 Ingredients:

6 overripe bananas (or 3 cups mashed pumpkin or applesauce)

1 c brown sugar, packed

2 eggs

1/2 c. salted butter, melted

3 c. Kodiak Cakes Pancake Mix

1 tsp baking soda

1 tsp salt

Instructions:

1. Preheat oven to 350.  Spray 9x13 baking dish.

2. In a large bowl, mash the bananas. Add brown sugar, eggs and butter.  Mix well.

3. Add the Kodiak Pancake Mix, baking soda and salt.  Mix until combined.

4. Pour the mixture into the baking dish.

5. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

6. Serve with butter and honey, if desired.

Note: I half the recipe and bake in an 8x8 or 9x9 pan.  We can't quite finish the 9x13 without it going bad.  

Asian Chicken Lettuce Wraps (From joyfoodsunshine.com)

Ingredients:

1 lb ground chicken

1Tbs peanut oil (I use what I have)

1/2 onion, minced

1 c red or green pepper, diced

1 - 8oz can water chestnuts, drained and diced

lettuce leaves (or noodles or rice)

For the Sauce:

3 Tbs soy sauce

3 Tbs hoisin sauce

1 Tbs sesmae oil

1 Tbs rice vinegar

1 Tbs peanut butter

1 Tbs honey

2 tsp sweet chili sauce

1/2 tsp garlic powder

1/2 tsp ginger powder

Instructions:

1. Whish together sauce ingredients until well combined. 

2. Heat oil in frying pan. Once hot, add chicken.  Cook until some pieces start to turn brown.

3. Add onion and cook for 5 min or until its becoming translucent.

4. Add peppers and water chestnuts and cook about 5 min or until peppers are soft.

5. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and heated through.

6. Serve in lettuce leaves, over noodles or rice.

CHICKEN CHEESE BALL

 This is a recipe from Jean Sweetwood and it’s very yummy!

Ingredients

• 2 - 8 oz pkg Cream Cheese - softened
• 1/3 C finely chopped Celery
• 1 T Worcestershire Sauce
• A Dash or Oregano
• 1 can Chicken - chopped up
• 1 or  Green Chilies finely chopped
• Add some Sharp Cheddar Cheese to taste to add tanginess

Combine all ingredients then make into a ball and add garnish by rolling the ball in the garnish. Garnish could be chopped pecans or walnuts, chopped parsley, etc.

SEASONED SALT

 Seasoned Salt

Combine all ingredients and store in an air tight container. This is great for many purposes, try on:  beef, pork, poultry, corn on the cob, popcorn and potato or macaroni salad

1/4 C kosher salt

4 t ground black pepper

1 t paprika

1 t garlic powder

1 t onion powder

1/8 t cayenne pepper (optional)

2t sugar 

1 1/2 t Cornstarch

1 t ground turmeric

TWICE BAKED POTATO CASSEROLE

 This is a Pioneer Woman recipe and it is awesome!

Ingredients

medium russet potatoes, 5 to 6 lbs. try for about the same size for even baking

EVOO

2 sticks of salted butter (softened and sliced into cubes)

1 C sour cream

1 C whole milk (1/2 & 1/2 or cream, or a combo of these)

1 C grated Cheddar Cheese + some for topping

2 t seasoned salt (see recipe below)

Salt and Pepper to taste

3 green onions, sliced on diagonal

1/2 lb bacon, very crispy and crumbled (optional)

Instructions

• Preheat oven to 400
• Take out butter, sour cream and milk and set aside, need to be room temp.
• Scrub the potatoes clean. Wipe them dry, pierce with a fork a few times and rub with EVOO. Place on a lined baking sheet and bake 40 minutes or until easily sliced.
• Remove potatoes from oven and reduce heat to 350.
• Leave skins on 2 of the potatoes and peel and discard the remaining skins. Cut up potatoes into a large mixing bowl. Now add butter, sour cream, grated cheese, seasoned salt, salt and pepper and begin a rough mash of all ingredients. 
• Add the milk gradually, mashing in between additions, continue until desired consistency,
• Transfer to a lightly greased 9 X 13 baking dish
• Top with additional shredded cheese (can sprinkle some cooked and crumbled bacon if desired).
• Bake, uncovered for 20 to 25 minutes or until center well warmed.
• Garnish with green onions

This casserole can be  prepared up to two days in advance. Do Not bake at this time, cover well with plastic wrap. When ready to bake take out of fridge an hour early, cover with foil and bake for 20 minutes,  uncover and bake and additional 25 to 30 minutes. Make sure center is warm enough.

Crock Pot Method

Prepare as instructed but assemble in a lightly greased Crock Pot instead of the casserole dish. Heat on low for 2 hours or high for 1 hour, once cheese is melted switch to warm, garnish before serving.

Freezing Instructions

This casserole can be frozen for up to 2 months. Make the recipe and  place in the 9 X 13 pan, then wrap the dish tightly in foil and place in the freezer. Let the casserole thaw in the refrigerator overnight, then pull it out of the fridge 30 minutes before you're ready to bake it. Bake, covered with foil, for 45 minutes. Then  remove the foil, top with the remaining cheese and bacon, and bake for 20 to 25 minutes more.

Seasoned Salt

Combine all ingredients and store in an air tight container. This is great for many purposes, try on:  beef, pork, poultry, corn on the cob, popcorn and potato or macaroni salad

1/4 C kosher salt

4 t ground black pepper

1 t paprika

1 t garlic powder

1 t onion powder

1/8 t cayenne pepper (optional)

2t sugar 

1 1/2 t Cornstarch

1 t ground turmeric

Crockpot Hawaiian chicken

 4 servings (ish)

1lb boneless skinless chicken cut into bite sized pieces (uncooked)

1 can 15.5oz pineapple chunks not drained

2tbs brown sugar

2tbs soy sauce

1/2tsp salt

1/4tsp black pepper

Instructions:

Put all ingredients in a gallon sized zip lock freezer bag  

The overnight in fridge

Dump in crockpot

Cook on low 6hrs

Serve over rice  

Crockpot Potato and sausage soup

 1 bag ore ida diced potatoes (With peppers and onion)

1 can cream of potato

1 of those big U shaped sausages any flavor

Chicken broth (3 cups?)

1cup heavy cream

8oz cream cheese (or sour cream)

1pkg mild cheddar (2cups)

Crumbled bacon or bacon bits

Your favorite seasonings

- cut up sausage into bite size pieces

- dump everything into crockpot (only half the bag of cheese, no bacon yet)

- cook on high four hours  

- with some time left, add rest of cheese and bacon to top, cover and finish cooking until cheese is melted. 

MEXICAN STREET CORN

 Ingredients 

• ▢ 3 (15.25-ounce) cans corn, drained 
• ▢ 2 tablespoons butter
• ▢ kosher salt
• ▢ 3 tablespoons mayonnaise
• ▢ 1-2 tablespoons lime juice
• ▢ 2 teaspoons chili powder, divided
• ▢ cotija cheese
• ▢ cilantro, roughly chopped

Directions

• Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
• Remove from heat and add in butter and salt. Stir until mixed.
• Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
• Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately and enjoy

YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie. 

Moms chicken enchiladas

 2 chicken breast, cooked and shredded

1 can green chilies

1 tsp chili powder

1/4 of 2 cup bag of shredded cheddar cheese (1/2cup)

1 can cream of chicken soup

1/2 soup can of milk

8oz sour cream

Chili powder

Small flower tortillas

Olives, sliced

Green onion sliced

Cheddar cheese

Preheat oven to 350

In large mixing bowl, add chicken, green chilies, 1t chili powder and 1/4 bag cheddar cheese, combine (bowl 1)

In small mixing bowl, add soup, milk, sour cream, chili powder; stir well. (Bowl 2)

Put 3 big spoonfuls of bowl 2 into bowl 1 and combine until chicken mix sticks together. 

Spray casserole dish with Pam, place a little layer of bowl 2 on bottom of dish. Fill tortillas with desired amount of filling from bowl 1, roll and place in dish. Repeat until bowl 1 is gone. 

Spread rest of bowl 2 on top of stuffed tortillas. As cheese, olives, green onions on top. Cover with aluminum foil. Bake 45-60 minutes or until edges boil. 

EASY MACARONI DINNER SALAD

INGREDIENTS 

1 lb. elbow macaroni or spiral noodles (tri-color make for a pretty salad)

6 oz cubed cheddar cheese (more if you like cheese)

1/4 C minced red onion

4 celery stalks diced

1 red bell pepper diced (optional)

1 small can of sliced black olives (optional)

1 C frozen green peas

12 halved Cherry tomatoes

1 C bite size Broccoli florets

1/2 C mayo

1/4 C apple cider vinegar

1 T sugar

1/4 C fresh dill (optional)

2 T Dijon mustard

1 t Salt

1 t Pepper

DIRECTIONS

1. Cook pasta until al dente. You want them still firm. Immediately run pastas under cold water so it isn't sticky and prevents it from over cooking. Drain well.

2. In a large mixing bowl, toss together cooked, cooled pasta with cheese, onion, celery, red pepper, olives, peas, tomatoes and broccoli.

3, In a medium mixing bowl, mix together mayonnaise, vinegar, dill, sugar, mustard, salt and pepper. (I generally make 1 and 1/2 to 2 times the dressing, and use half when making the salad and the other half just before serving.)

4. Pour the mixture over the pasta and toss until everything is well coated. Cover with plastic wrap and chill for at least 1 hour before serving.

SIMPLE MAYO/VINEGAR DRESSING

 INGREDIENTS

1 C Mayonnaise (or 1/2 C Mayo and 1/2 C plain Greek yogurt)

1 T sugar

2 T Apple Cider Vinegar

Mix together all ingredients until smooth and creamy. 

This recipe can be doubled and keeps for up to a week in the refrigerator.

SUNSHINE BROCCOLI SUPREME SALAD

 INGREDIENTS 

1/2 C Mayo

1/2 C Greek plain yogurt

2 T sugar 

3 T Apple Cider Vinegar

1 lb Fresh Broccoli, chopped into bite-sized pieces (6-8 Cups)

1/2 cup Raisins or Cranberries

1/2 C Salted Sunflower Kernels

1/2 lb cooked crumbled Bacon

1/8 C finely diced Red Onion (more if you like a lot of onion)

DIRECTIONS

1. In a large bowl, whisk together the mayo, yogurt, sugar and vinegar

2. Add in the rest of the ingredients and mix very well.

3. Cover and chill in the fridge for AT LEAST 30 minutes and enjoy!

NOTES:

This dish can be prepared up to 2 days in advance. I do not recommend freezing it as it will become very watery and mushy. I recommend doubling the recipe for parties because it goes fast!!!

 

Maple Sausage Apple Cheese balls

Ingredients 

1/4 cup chopped pecans 

1 pkg Maple Pork Sausage Roll 

2 cups shredded sharp cheddar cheese

3/4 cup all-purpose baking mix

1/3 peeled and coarsely grated, Granny Smith apple

1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 375.

2. Cook pecans in a small skillet over medium-high heat 2-3 minutes or until lightly toasted, stirring constantly. Place in a large bowl.

3. Add remaining ingredients, mix just until blended with wooden spoon or hands.

4. Shape into 36, 1-inch balls.; place in single layer on baking sheet.

5. Bake 12 - 14 minutes or until done (160*) and slightly browned. Serve with toothpicks

Cooking Tips: Cook, cool and crumble sausage for best results

Makes: 18 servings of 2 balls each

Prep Time: 25 minutes

Bake Time: 12 - 15 minutes 

Sue's Daffodil Dip

4 eggs

6 oz pkg cream cheese

1 cup of mayo or 1/2 mayo and 1/2 sour cream 

Blend in food processor ... add to taste onion powder, parsley, garlic powder, salt pepper or 1 T Onion and Herb or Original Mrs. Dash.

serve with veggies

INSTAPOT CHICKEN W/CRANBERRIES AND PEARS

 2 pounds boneless skinless chicken thighs 

2 Bosc pears, peeled and sliced

1 shallot chopped

2/3 C chicken broth

1/2 C dried cranberries

2 T balsamic vinegar

2 T butter

1/2 t dried dill

1/2 t salt

1/2 t pepper

DIRECTIONS

Melt butter on sauté setting

Season chicken with salt & pepper

Brown chicken on both sides in small batches. Remove from pot once browned. 

Add pear and shallots to pot. Stirring until shallots are softened. 

Add vinegar, cranberries and dill.

Once vinegar is bubbling, add broth and stir.

Return chicken back to pot . Lock seal lid.

Press manual adjust time to 15 minutes.

When done cooking quick release the pressure.

Stir and serve.

Jan’s Leftover Rice Pudding

 INGREDIENTS

2 C leftover white rice

3 C milk (any milk)

Small pinch of salt

1/2 C of raisins

1 t vanilla

1/2 t cinnamon

Dash of nutmeg

DIRECTIONS

Combine cooked rice, milk, sugar and salt in a medium sauce pan. Bring to a boil, then lower the heat to a simmer and stir in vanilla and raisins. Cook until just about all of the milk is absorbed (20 - 45 minutes depending on how absorbent your rice is). Stir in cinnamon and nutmeg. Serve warm or chilled.

SOUTHWESTERN GIIDNES IN THE CROCK-POT

 INGREDIENTS

3-4 boneless chicken breasts or thighs

1/2 pkg taco seasoning or 2 heaping Tablespoons

1 C salsa 

1 can corn, drained

1 can black beans, drained and rinsed

1 8 oz pkg cream cheese

DIRECTIONS

Place frozen chicken breasts in crock-pot and sprinkle taco seasoning. Cook on high for 2-3 hours or until chicken falls apart. Shred and add salsa, corn, beans and cream cheese. Cook on low for another 30 minutes to an hour to melt cheese. 

IDEAS

wrap in tortillas, use as quesadillas, stuff tortillas for enchiladas, eat with chips, over rice, top with tomatoes, sour cream, cheese, lettuce , etc for salad, good as dip.

Slow or Pressurer Cooker Mexican Beef

 Use this beef for enchiladas, tostadas, nachos, salad, baked potato, anything you can think of for some added protein. 

INGREDIENTS

2-3 lbs of boneless chuck or sirloin

2 C low-sodium beef broth

2 T apple cider vinegar

1 C salsa

1 t cumin

1 t chili powder

1t onion powder

1t garlic powder

1 t salt 

1/2 t pepper  

2  large diced onion

2 T cornstarch

ENCHILADAS

10 - 6-7 inch flour or corn tortillas

1 C shredded sharp cheddar cheese

Fresh cilantro

INSRUCTIONS

Slow Cooker - place beef, and whisk together broth, vinegar, spices and salt and pepper and add to crock pot. Cover the slow cooker and cook on low for 8 to 10 hrs, or until beef is tender and shreds easily.

Pressurer Cooker - 6 qt. Add beef and whisked together broth, vinegar, and other ingredients and pour over beef and secure the lid. Cook for 60 minutes and release naturally for 15 minutes. 

Put beef roast in a 9 x 13” pan and shred. Put liquid in pan and bring to a boil. Then make a slurry - add 2-3 T of cold water w/cornstarch, whisk together and add to boiling liquid and cook until thickened.

Pour 1/2 C sauce in with the beef and toss.

Bake enchiladas at 350 for 20-30 minutes.

The beef is freezable and so are the assembled enchaladas.

Homemade Alfredo Sauce -- best ever

4 servings

Ingredients

½ cup butter

1 pint heavy whipping cream 

4 ounces cream cheese

½ teaspoon minced garlic

1 teaspoon garlic powder

1 teaspoon italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated parmesan cheese

Instructions

• In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  
  
• Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
  
• Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!