Cinnamon Rolls

 Source:  mom

Dough:
1 T. yeast
1/4 c. warm water
1 c. warm water
1/4 c. dry powdered milk
1 t. salt
1/4 c. sugar
2 T. oil
1 egg
3 1/2 c. flour

Filling:

1/2 c. butter, softened

3/4 c. brown sugar

1 T. cinnamon

Icing:

2 c. powdered sugar

2 T. butter, melted

2 t. vanilla

4 T. milk

Mix yeast and 1/4 c. warm water and set aside to dissolve.  Mix water, powdered milk, salt, sugar and oil together in the mixer.  Add yeast mixture.  Add egg and flour.  It will be too sticky to knead dough.  Let rise 1 1/2 hours.  

Roll out into a rectangle.  Spread butter on top of dough.  Mix in bowl brown sugar and cinnamon.  Spread out on top of butter.  Roll up lengthwise.  Cut into 12 rolls.

Bake at 350 for 10 minutes

Spread with icing while still warm/

Makes 12 rolls.

These can be frozen - after cut into rolls, freeze.  Put them in the fridge overnight, or leave on counter for 4 hours to thaw and rise.  Bake.

*These are not the end-allm be-all of cinnamon rolls.  They're fine and I'm good at them.  There's definitely better out there for when I'm in the mood to find that recipe.

Granola

 Source: cleanmondaymeals via Instagram

4 c. old fashion GF oats

*2 t. cinnamon

1/3 c. brown sugar

1/2 c. pure maple syrup

1/3 c. coconut oil (melted)

1 1/2 t. vanilla

*scoop of protein powder

Combine all ingredients.  Pour onto a lined baking sheet.  Bake at 325 for 20-25 minutes stirring halfway through.  Let cool and break apart.  Store in an airtight container for up to 2 weeks.

* I don't add  the cinnamon - tastes wonky in a yogurt parfait, but could be good with a vanilla yogurt.

**The protein wasn't part of the recipe, but I add it

Slow Cooker Olive Garden Chicken Pasta

Source: themagicalslowcooker.com


1.5 lbs. boneless skinless chicken breast, (1.5-2 pounds works fine)
16 oz. Olive Garden Italian dressing, (or any Italian dressing you like) Note- olive garden dressing is high in sodium and can be salty. Choose a lower sodium dressing if desired.
1/4 cup grated parmesan cheese
1/4 tsp. black pepper
8 oz. cream cheese

Add these items after cooking time is up:

16 oz. penne pasta, cooked according to package directions and drain well
1/4 cup parmesan cheese

Instructions
Add the chicken breasts to the slow cooker.
Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper.

Place the cream cheese on top.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
 

*This is good! I don't use anywhere near 16 oz. of dressing - that would be so strong!  And thin!  I use closer 1/3 of the bottle.

Easy One Pan Creamy Chicken and Noodles

 Source: jamiecooksitup.net

Ingredients

2 Tb butter
1/2 C onion, diced
2 tsp garlic (bottled is fine)
2 C Half and Half
3 C chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 (16 oz) box medium shell pasta
1 1/2 C parmesan cheese
1 Tb fresh rosemary (or 1 tsp dried)
2 C rotisserie chicken, chopped
1 tsp parsley, dried is great

Instructions

Grab a large deep skillet and heat it up over medium high heat. Add the butter and allow it to melt. Add your onion and cook, just until he onions become wilted. Add the garlic and cook for just a minute or two more. You don't want the garlic to burn here, make sure it doesn't get too dark.
Add the Half and Half, broth, salt and pepper. Bring it to a boil and add in your pasta. Give it all a nice stir to combine. Allow the pasta to simmer away, stirring occasionally, for about 7-8 minutes. Make sure you don't over cook it. We don't want soggy pasta, here. It's best left a bit "al dente" with some good texture to it. Also, it will have a little more time to cook as we add the other ingredients.
When the past is almost done, add the parmesan cheese, chicken, fresh rosemary. Stir it well to combine and allow it to heat through, just for a couple of minutes. The sauce will thicken up a bit with the addition of the cheese.
Quickly remove from the heat. Sprinkle with the parsley. Serve immediately and enjoy.

*I really liked this - more than family.

Easy Grilled Chicken Thighs

 Source: ourbestbites.com

Ingredients

• 3 pounds Boneless skinless chicken thighs
• 1½ teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1½ teaspoons smoked paprika
• 3 tablespoons oil avocado oil, vegetable oil, or olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon dijon mustard

Instructions

• Pat chicken thighs dry with paper towels and trim off excess fat using a pair of kitchen shears. Place thighs in a bowl.
• Add all remaining ingredients to bowl.
• Use hands (food safe gloves work great here!) to mix everything together and massage seasonings into meat. At this point you can prepare to cook, or cover and chill in the fridge for up to 24 hours.
• Preheat outdoor grill to medium heat. Oil grates and then add chicken. Cook until char marks appear on one side, about 5 minutes. Flip and continue to cook until internal temperature reaches 175-185°. If desired, you can brush with a sauce of your choice in final minutes of cooking.
• While chicken is cooking, have a platter, dish, or baking sheet ready and enough foil to cover tightly. Remove chicken from grill and cover with foil immediately. Let rest for 15 minutes before opening and serving.

Notes

This recipe is batched for a large batch, using 3lbs boneless skinless thighs.  It yields about 8 servings.  For my family, this is a good amount for dinner, plus extras for a few meal prepped lunches after.  If you’d like to cook a smaller batch, use these measurements per 1 lb of boneless skinless chicken thighs:

For every 1 pound boneless skinless chicken thighs:1/2 teaspoon kosher salt1/4 teaspoon black pepper1 teaspoon onion powder1 teaspoon garlic powder1/2 teaspoon smoked paprika1 tablespoon avocado oil (or oil of choice)1 teaspoon Worcestershire sauce1 teaspoon soy sauce1 teaspoon dijon mustard

Alternate cooking methods:

Oven:  Use convection if you have it.  cook at 425° for 25-30 minutes, until internal temp reaches 175-185°. 

Air Fryer: Cook at 400° for 14-16 minutes, flipping half way through until internal temp reaches 175-185°

Storage: Store cooked chicken in an airtight container for up to 4-5 days.  Freeze individual portions in freezer bags for up to 2-3 months. Eat cold, or reheat gently in microwave or a skillet with a splash of water or broth to keep it moist. 

*My family thought this was fine - nothing great, but fine.  What I like is the idea of cooking chicken ahead of time and then using it throughout the week on salads, wraps, rice bowl etc. I definitely would like it better with chicken breast over thighs.  Going to keep my out for a better recipe, but same usage.

Copycat Levain Bakery Chocolate Chip Cookies

 Source: Camille T.

• 2 cups all-purpose flour, 240 grams
• ▢2 cups bread flour, 240 grams
• ▢2½ teaspoons salt, 15 grams
• ▢2½ teaspoons baking powder
• ▢1¾ teaspoons baking soda
• ▢20 tablespoons unsalted butter, melted, 284 grams
• ▢1¼ cups brown sugar, 265 grams
• ▢1 cup granulated sugar, 200 grams
• ▢2 large eggs
• ▢2 egg yolks
• ▢4 teaspoons vanilla extract
• ▢4 cups chocolate chips, 680 grams
• ▢1 c. toffee bits

• Mix the two flours, salt, baking powder and baking soda together in a bowl then set aside.
• 
• Using an electric mixer, beat the melted butter, brown sugar and granulated sugar for about 2 minutes. Beat in the eggs, egg yolks, and vanilla extract.
  
• Stir in the flour mixture either by hand or on the lowest setting of an electric mixer.
  Stir in the chocolate chips and toffee bits. The dough will be thick, so use a sturdy spatula, clean hands, or keep the mixer on low to finish combining.
• 
• Use a ½-cup measuring cup as a rough guide, then adjust to 6 ounces using a kitchen scale for best results. The dough balls should feel hefty (almost the size of a baseball).
  

  Place the dough balls on a tray or plate and chill them in the fridge for 4 to 24 hours. (It’s much easier to portion the dough while it’s still soft, before chilling.)
  
• Place the balls of dough on a cookie sheet, spacing them 2 inches apart. Bake for 18 to 22 minutes. Let the cookies cool on the baking sheet.
  

I have tried these at all the temperatures and haven't landed on the perfect one.  375 degrees for 8 minutes is my best, but not perfect.

Next time I make these I want to use the scale for the flour and sugars. Maybe that will help.  Or use the bread flour.

Paul's Maca-hammy and Cheese

 Source:  Paul G.

1 lb. dry macaroni

1/2 c. butter

1/3 c. flour

4 c. milk

1 1/2 t. salt

1 t. pepper

1/2 t. garlic powder

1 t. dry mustard

4 c. shredded cheese (16 oz.) - mostly sharp cheddar with a little of others: parmesan, mozzarella, provolone etc.

1/2 lb. deli ham

Chives, finely chopped for garnish

Use butter to grease a deep 9x13 dish.  Use the remianing butter for recipe.  Bring a big pot of water to a boil and salt the water.  Cook macaroni until just under done.

Melt butter in separate pot and whisk in flour.  Cook 1-2 minutes - until bubbly.  Add milk and whisky out lumps.  Cook 5 minutes.

Stir in most grated cheese until melted.  Turn off heat.  Add nearly  cooked macaroni to cheese sauce.  Add ham.  Add salt and pepper as needed.  Put in 9x13 pan.  Add remaining cheese to the top.  Broil 2-3 minutes until golden.  Add chives and the end for garnish. 

*Enjoyed at Thanksgiving 2023 at Robb's house.  Delish!

Peanut Butter Rice Krispys

Source:  justsotasty.com

 

INGREDIENTS:
¼ cup unsalted butter
1 10 oz bag mini marshmallows about 5 cups
½ cup peanut butter
6 cups Rice Krispie cereal*
8 oz chocolate chips about 1 ⅓ cups*
2 teaspoons vegetable oil*

INSTRUCTIONS:
Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
Once melted, remove from the heat and stir in the Rice Krispies.
Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
Once almost melted, stir until smooth and stir in the vegetable oil.
Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).

*I don't think this makes enough to cover the whole pan, I increase it to 1 2/3 cup chocolate chips and 3 teaspoons vegetable oil.

Marie Callender's Chicken Pot Pie

Source:  Jen G.

Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion

4 boneless, skinless chicken breasts/turkey
5 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg white, beaten

Preheat oven to 425 and start on filling by steaming the vegetables.  Steam the carrots and celery for 5 mins.  Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender. (Or steam frozen veggies in the microwave)
In large saucepan, melt the butter over medium heat, then add the flour and whisk together until smooth.  Don't let it brown - keep it a blonde roux.  Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil.  Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce.  Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust. Form the crust edge, sealing insides.  Brush with egg white.  Cut slits in top pie crust.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown. Use tin foil to protect edges from burning if needed.

Fried Rice

Source: gimmesomeoven.com

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas

1/2 cup frozen corn
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced

1 cup cubed ham
3–4 tablespoons soy sauce, or more to taste

1/2 teaspoons toasted sesame oil

INSTRUCTIONS

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and ham and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Teriyaki Sauce

Source: jamiecooksitup.net

1 1/2 C cold water

3/4 C brown sugar

1/2 C soy sauce

1 tsp garlic powder

3 Tb corn starch

1 tsp sesame oil

Instructions

1. Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.

2. Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.

3.Remove from the heat and set aside to cool to room temperature.  Can store in fridge up to 2 weeks.

Creamy Corn

 Source:  Rainie G

5 c. frozen white corn kernals
1 c. heavy cream
1 c. milk
2 T. sugar
1 t. salt
1/2 t. white pepper
1/2 t. black pepper
1 large clove garlic, minced
1/2 t. dried thyme (or 1 t. fresh)

1/4 c. butter
2 T. flour

Combine corn, cream, milk, sugar, salt, peppers. garlic and thyme in a large pot and bring to a boil over medium-high heat.  Reduce heat and simmer for 3 minutes.
Meanwhile, in separate pan, melt the butter over medium-high heat then stir in flour.  Allow this mixture to bubble and cook for 30 seconds, stirring constantly.  Add butter mixture to the simmering corn and allow to simmer 3 more minutes.  Serve warm.

Cinnamon Rolls

 Source:  Audrey L.

1 1/2 c warm water
1 T. yeast

Sprinkle of sugar

1 C. water
1/2 c. potato flakes
1/2 c. butter flavored Crisco
1 T. salt
2 eggs

6 1/2 c. flour

8 T. softened butter

3/4 C. brown sugar

1 T. cinnamon 

In mixer combine water, yeast and sprinkle of sugar.  Mix.  Let rise 10 minutes,
In saucepan, boil water.  add potato flakes, shortening, sugar, salt, and eggs.  Add potato mixture to mixer.  Gradually add flour.  Spray bowl with Pam, put dough in bowl, cover with towel and let rise for 1 hour.  Roll dough out into a rectangle.  Spread softened butter over dough.  Sprinkle with cinnamon and brown sugar.  Roll and use serrated knife to cut into 12 sections.  Put on greased cookie sheet.  Let rolls rise another hour. Bake at 375 for 15-20 minutes.  Make frosting while they cool.  

Frosting

Source: melskitchencafe.com

2 oz. cream cheese, softened

1/2 c salter butter, softened

Pinch of salt

2 T. milk or heavy cream

1/2 t. vanilla

1 3/4 C powered sugar

Audrey's frosting recipe - haven't tried it, turned off by the 1/4. c. evaporated milk

1/3 C. butter
4 1/2 C. powdered sugar

1/4 C. evaporated milk (heated)

1 1/2 t. vanilla

Milk

Combine.  Add milk to get to desired consistency.  

Beef/Pork Roast

Source:  Allyson G.

1 package boneless roast(s) - either beef or pork 

Carrots

Potatoes

1 whole sliced onion

1 bottle BBQ sauce*

Water

Salt and Pepper

Directions: 

Spray baking dish with Pam.  Salt and pepper both sides of the roast(s) and put in bottom of dish.  Next put in the carrots around the sides of the roast.  They turn out better if they are on the bottom, and covered in the liquid.  Put slices of onion on top of roast, and cover the onions and roast with 1 bottle of BBQ sauce- whatever flavor you like.   Place potatoes around the sides of dish, on top of carrots /roast.  Fill empty BBQ bottle with water, and pour around sides of roast until water is even with the top of the meat.   Put lid on dish.  Bake on 325 degrees for at least 3 1/2 hours.  4 or 4 1/2 hours works too.

*So much sauce!  Next time I'm going to half the sauce and the water and see how it works out. 

Beef Stir Fry

Source:  Allyson G.

2 C. rice

1/4 C. Italian dressing

1 lb. pork tenderloin, cut into thin strips*

1 C. thin cut red peppers

2 C.  fresh sugar snap peas/snow peas/broccoli/carrots

2 T. soy sauce**

1 t. cornstarch**

1/2 t. ground ginger

Cook rice.  Meanwhile, heat dressing in large skillet on medium-high heat.  Add meat; cook and stir 2 minutes.  Add vegetables.  Cook 3 minutes, or until veggies are tender.  Mix soy sauce, cornstarch and ginger until well blended.  Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently.  Serve over the rice.

*I made this with stir fry steak.  The small pack from Winco wasn't big enough for our family.

**This wasn't saucy enough for the rice.  Next time double or triple the soy sauce and cornstarch.

Sweet and Sour Sauce

 Source:  Jen G.

*Fine, but not great.  Still looking for a better recipe

1 C. brown sugar
3 T. flour
1 1/2 C. water
1/4 C. white vinegar
3 Tbsp. soy sauce

In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly.

Put in crockpot with frozen meatballs for an hour.  Serve over rice.  

Can also drop meatballs in sauce and cook on stove for 20-30 mins till heated though.

Crispy Baked Chicken Thighs

Source:  thesaltymarshmallow.com

3 Pounds Chicken thighs, About 6-8* - definitely use 2 packs if using Costco thighs.  They are tiny.
2 Tablespoons Olive Oil
2 Teaspoons Salt**
2 Teaspoons Garlic Powder**
2 Teaspoon Onion Powder**
2 Teaspoons Italian Seasoning**
1 Teaspoon Black Pepper**
1 Teaspoon Paprika**

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes.

*The Costco pack of boneless, skinless thighs has 5 thighs.  They're small enough, and good enough I need to cook more than one pack.

**Can easily half the seasonings

Dutch Oven Chicken and Rice

 Source:  Allyson G.

                                       

1/4 c. Italian dressing
8 chicken thighs
1 1/2 c. rice
2 1/2 c. chicken broth
1 c. broccoli, green beans, snap peas etc.
1/4 c. slivered almonds

Heat dressing in dutch oven until hot. Add chicken and brown on both sides.  Cook chicken in batches until all of the chicken is browned. Put browned chicken on plate.   Add chicken broth and rice to dutch oven.  Add chicken to pan.  Top with almonds.  Bring to a boil.  Cover with lid and cook in 375 degree oven for 45 minutes.  Last 20 minutes of cooking, steam the vegetables.  Add to dutch oven after it's done cooking.