Homemade Donuts

Ingredients:

3 cups luke warm milk (90-100 degrees)
1 cup sugar
2 TBS yeast
1 TBS vanilla
2 cups mashed potatoes (potato pearls are best)
2 tsp salt
6 TBS melted butter
Flour to correct consistency (approx. 8.5 cups)
 
Directions:

Mix milk, sugar, yeast, and a little bit of flour (1 ½ cups) and let sit for 10 minutes.  Add potatoes, vanilla, salt, and a little more flour (1 ½ cups) and mix.  Add butter and then flour until mix is the consistency of bread dough.  Let rise until doubled in size.  Roll out dough to ½ inch thick and cut into shapes.  Let sit for ½ hour or more to let dough rise until double its size.  Preheat oil to 325-350 degrees.  Deep fat fry until golden brown.  Coat in favorite covering.

Notes:

9/11/23: oil temp: 325 degrees, used 8.5 cups of flour, made 39 cream filled donuts (next time make dough slightly thinner). Used large blue plastic cup to cut circles. Oreo cream and regular cream were our favorites. Cream filled don't save as well as cinnamon sugar donuts. 

Parmesan Roasted Green Beans

 
Ingredients:
1 1/2 pounds green beans, fresh & trimmed
1 tbsp olive oil
1/3 cup parmesan cheese, grated
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
 
Directions:
Preheat oven to 425 degrees F. Cover baking sheet with foil and lightly coat with non-stick spray, set aside.
Coat the green beans in the olive oil, then add the parmesan cheese, garlic powder, salt and pepper and stir to coat.
Spread in an even layer on the baking sheet and bake for 10 minutes. Use a spatula to flip the green beans and continue cooking another 8 minutes, until tender. Enjoy warm.

Oven Roasted Red Pepper Broccoli

Ingredients:
1 ½ pound broccoli florets
2 TBS olive oil
1 TBS minced garlic
1 tsp black pepper
1 tsp red pepper flakes
1 tsp salt
 
Directions:
Preheat oven to 425° F.
If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It’s important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel.
In a small bowl mix seasonings - garlic, pepper, red pepper flakes, and salt. Set aside.
In a large mixing bowl toss broccoli with olive oil until evenly coated. Sprinkle seasonings on top and stir until evenly coated
Spread seasoned broccoli out into a single layer on a cookie sheet lined with foil
Roast on the middle rack of the oven for 10 minutes, stir and cook for about 8 more minutes
Serve and enjoy!

Parmesan Cauliflower Bites

Ingredients:

3 cups cauliflower florets, washed and thoroughly dried (approx. 1 head)

2 TBS butter, melted

½ cup Parmesan cheese, finely grated

1 tsp paprika

¼ tsp. pepper

 

Directions:

Oven Instructions

Preheat oven to 425 degrees °F.

Toss cauliflower florets with melted butter in a Tupperware with lid (could also use a bowl). Check for pieces that are not coated with butter and toss again.

Combine Parmesan cheese, paprika and pepper and sprinkle over the butter-coated cauliflower florets that are still in the Tupperware (or bowl).

Cover with a tight-fitting lid. Gently toss to coat.

Arrange cauliflower in a single layer on baking sheet with tin foil sprayed to prevent sticking.

Bake for 20 minutes or until edges begin to crisp.

Enjoy hot from the oven!

Air Fryer Instructions

Preheat air fryer to 390 °F for 3 minutes.

Spray the crisper plate with olive oil and place cauliflower in a single layer. Lightly spray the florets with olive oil to promote crispiness.

Cook for about 20 minutes or until desired tenderness.

Tips/Extra Info

Reheating: Cauliflower Bites are best eaten fresh, but can be crisped up again in an air fryer or oven at 350 °F for about 5-10 minutes or until hot. We do not recommend using a microwave to reheat because they will be soggy.

Adapted from here 

Instant Pot Pork Chops with Garlic Honey Sauce

Ingredients:
⅓ cup honey
⅓ cup soy sauce
2 TBS  ketchup
1 TBS apple cider vinegar
2 tsp. sweet chili sauce, optional
 
1 TBS olive oil
4-5 boneless pork chops, 1 to 1 ½-inch thick
black pepper (to season pork chops)
 
1 TBS garlic, minced
 
1 TBS cornstarch
1 TBS water
 

Directions:

• Combine honey, soy sauce, ketchup, apple cider vinegar and sweet chili sauce in a small bowl and set aside.

• Heat the olive oil in the Instant Pot using sauté mode until the pot is hot.

• Season the pork chops with pepper (on both sided) and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate.

• Add the minced garlic to the pot, press "Cancel" to turn off sauté mode, and cook, stirring, for 30 seconds.

• Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.

• Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position.

• Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position.

• When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temperature of the pork has reached at least 145 degrees F. Remove the pork chops to a clean plate. Press "Cancel" to turn the warm setting off.

• Combine the 1 TBS cornstarch and 1 TBS water in a small bowl. Turn sauté mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press "Cancel" to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process.

• Serve pork chops with honey garlic sauce.

adapted from here

Jalepano Chicken

Ingredients:
2 TBS oil (olive or sesame)

1 pound chicken, cut into 1 inch cubes
1 tsp garlic powder
1 tsp ginger powder
1 tsp soy sauce
1 TBS Sriracha sauce
1 tsp lemon juice
1 jalapeno, finely chopped
pepper to taste
¼ cup cream cheese
¼ cup heavy cream or milk

Garnish:
1 jalapeno, thinly sliced
green onion  

Directions: 
Heat oil in a wide pan over medium heat.

Add the chicken, garlic, ginger, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, and pepper. Mix everything together.

Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked.

Remove the lid and let it cook for a few more minutes. When the water has almost evaporated, lower the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute.

Garnish with jalapenos and green onions.

Serve immediately with a side of rice or cauliflower. Enjoy!

Chicken Broccoli Bacon Cheese Casserole

Ingredients:

2 pounds chicken, cooked (rotisserie is a great option)

3 cups broccoli florets (can use frozen, thawed)

2 TBS butter

2 tsp. garlic minced

1 cup heavy whipping cream

2 cups cheddar cheese, grated and divided

1/4 cup parmesan cheese

1/3 cup bacon pieces

Directions:

Preheat oven to 350 degrees

Prep chicken: if using raw chicken- cut into bite size pieces and cook with seasoning, if using rotisserie- shred/cut into bite size pieces

Prep broccoli: If using fresh broccoli- blanch broccoli in boiling water until it is just starting to become tender, if using frozen broccoli- run under warm water to start to thaw. 

In a saucepan over medium heat, melt butter, then add minced garlic sauté for 30 seconds.

Pour the heavy whipping cream into the pan along with 1 cup of cheddar cheese and parmesan cheese. 

Once cheese is melted, add bacon pieces.

In a large mixing bowl mix broccoli, cooked chicken and cheese sauce with bacon. Pour into a 9x13 baking dish. 

Sprinkle remaining one cup of cheese on top and bake for 20 minutes

Add additional bacon pieces of garnish if desired and serve. 

Pizza Cauliflower Casserole

 Ingredients:

1 head cauliflower, cut into florets
1 pound sausage
8 oz. mushrooms, sliced
12 ounces mozzarella cheese, grated
1 1/2 cups pasta sauce (divided into three 1/2 cups)
1/2 green pepper, chopped (or another pepper of choosing)
1 can sliced olives
1/4 cup Parmesan cheese
1 tsp. Italian Seasoning

Directions:

Preheat oven to 400 degrees F.

Sauté mushrooms (can season with pepper and garlic salt) and cook Italian sausage (approx. 15 min), drain and set aside

Steam cauliflower (if using the microwave: add cut florets to a microwave safe bowl, add one cup of water, cover with a damp paper towel, microwave approx. 6-9 min. until cauliflower is slightly tender). Drain the cauliflower pat dry with a paper towel. Set aside.

Cauliflower Mixture: In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and peppers. Toss together until well mixed.

Parmesan Cheese Mixture: In a small bowl mix together the Parmesan cheese and Italian seasoning. 

In a 9x13 dish layer in the following order:

1. ½ cup pasta sauce
2. cauliflower mixture (approx. ½)
3. ½ cup pasta sauce
4. pepperoni (make a layer)
5. mozzarella cheese (approx. ½)
6. cauliflower mixture (approx. ½)
7. ½ cup pasta sauce
8. pepperoni (make a layer)
9. mozzarella cheese (approx. ½)
10. sliced olives
11. Parmesan cheese mixture, sprinkle evenly on top

Place in the oven and bake at 400 degrees F. for 30 minutes, or until warmed through and the cheese is fully melted.

Ham-Egg Muffin

Ingredients:

Sliced ham (one slice per muffin cup)

Cheese, grated (approx. 1 Tbs. per muffin cup)

Egg (one egg per muffin cup)

Salt and pepper

Directions:

Pre-heat oven to 400 degrees 

Coat muffin tin with spray 

Put one slice of ham in the bottom of each tin

Layer grated cheese next

Crack an egg on top

Salt and pepper to taste

Optional: add green onions, bacon bits or other seasoning

Bake at 400 degrees for 15 min

Idea: try cupcake liners for less clean-up

Sweet Potato Casserole

Ingredients:

Sweet Potato Mixture:

3 cups sweet potatoes, cooked (approx. 3 large sweet potatoes)

1/2 cup sugar

1/2 tsp. salt

1 tsp. vanilla 

2 eggs, beaten

1/2 cup butter, melted

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Directions:

Cook sweet potatoes (boil, bake or pop them in the microwave... our preferred method is to boil, just make sure the pot doesn't boil over. 

Make the topping by combining brown sugar, flour, nuts and butter in a mixing bowl. Chill in the fridge until ready to use (this helps the crumble maintain its form and not melt into the sweet potatoes). 

Peel and mash the sweet potatoes. 

Combine sweet potatoes with sugar, salt, vanilla, beaten eggs and butter, beat thoroughly with a hand mixer for about 3-4 min. to increase the fluffiness

Pour sweet potato mixture into a 2 quart baking dish*. If making ahead of time, can refrigerate at this point and save the rest of the steps for later. 

Bake for 25 minutes at 375

Sprinkle the chilled topping over the top and bake for an additional 10-20 minutes or until crumble is browned. 

*Note: For a 9x13 pan, 1.5x the recipe (that's what we did Thanksgiving 2022), doubling the recipe would require a 9x13 plus an 8x8 or something similar or a REALLY full 9x13. 

Pretzel Jello Salad

Pretzel Crust (bottom layer)

2 1/2 cups crushed pretzels (approx. 4 cups uncrushed)

1 cup melted butter

3 Tbs. sugar

Mix and press into a 9x13 pan, Bake at 400 degrees for 8 min.

Cream Cheese Cool Whip (middle layer)

1 cup sugar

8 oz. cream cheese, softened

8 oz. cool whip

Mix sugar and cream cheese. Fold in cool whip. Spread over cooled pretzels being sure to seal edges so there are no gaps. (You don't want the jello top layer to be able to leak down to pretzel crust.) Chill for one hour. 

Jello and Berries (top layer)

6 oz. raspberry* jello

20 oz. frozen raspberries*

2 cups water, boiling

Mix jello with 2 cups of boiling water. Add semi-thawed berries. Cool in a glass dish in the fridge approx. ???? min. (do not let the jello set). Pour over cream cheese layer. Chill until set approx. 2 hours. 

*can do strawberry instead of raspberry

Key Lime Pie

Ingredients:
5 egg yolks, beaten

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

1 (9 inch) prepared graham cracker crust 

Directions:

Preheat oven to 375 degrees

Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well. 

Pour into a graham cracker crust

Bake in the oven until filling is set, about 15 minutes. Allow to cool completely before slicing. 

Oreo Pie

Ingredients:

Oreo Crust
1/2 C. butter melted

10.5 oz. Oreo cookies about 2 sleeves or rows of cookies

Filling
3/4 C. granulated sugar
1/4 C. cornstarch
1/4 tsp. salt
4 egg yolks
3 cups whole milk
5 oz. semi-sweet chocolate chips
2 oz. Baker's unsweetened chocolate squares
2 Tbsp butter
2 Tsp vanilla extract

Topping
2 cups heavy whipping cream
2 Tbs. powdered sugar
chocolate sprinkles or chocolate curls optional

Instructions:

Oreo Crust (buy premade crust or follow directions below)

Place Oreo cookies into a food processor and pulse until ground.

Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.

 Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.

Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).

Filling 

Stir together sugar, salt, and cornstarch in a medium size heavy pan.

 Whisk egg yolks into milk.

Add milk mixture to sugar mixture and heat over medium – medium/high heat.

Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)

Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).

Remove from heat.

Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).

Stir until melted and smooth.

Transfer filling into the pie plate over the baked crust.

Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.

Topping

Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).

Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.

Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!

Note: This recipe yields one 9-inch pie. It can easily be doubled to make two pies.

Tater Tot Casserole

Ingredients:
1 lb. ground beef
1/2 tsp. pepper
1 TBS garlic, minced
1 tsp. onion powder

1 can cream of mushroom
1/3 cup milk
1/4 cup sour cream

1 cup bacon, cooked and crumbled

1 cup cheddar cheese, shredded and divided

32 ounces tater tots

Directions:

1. Pre-heat oven to 375 degrees

2. Cook the beef: in a large skillet, cook beef over medium heat, season with salt, pepper, garlic, onion powder. Once cooked through, add cream of mushroom soup, milk, sour cream, crumbled cooked bacon and cheese. 

3. Prepare the Casserole: Add beef mixture to the bottom of the dish, arrange tater tots on top, sprinkle with remaining cheese. 

4. Bake the Casserole: Bake, uncovered, until bubbly and golden brown, 40-45 min. 

Serve with a side of salad, green beans or veggie of your choosing. 

Note from Sarah - made 2/23/22, the kids really liked it - we polished off the whole 9x13 and the kids wanted more. Next time make a veggie side to go with it. 

Baked Potato Soup

Ingredients:
5 medium red potatoes, diced

2 TBS butter

1/4 yellow onion. chopped
salt

pepper

1 TBS garlic, minced

1/4 cup flour

3 cups chicken broth
2 cups half and half

3/4 cup sour cream

2 cups cheddar cheese, shredded

6 slices thick cut bacon, cooked and crumbled

2 green onions, chopped 

Directions:

Dice potatoes and put in a large pot. Boil Approximately 20 min. 

Meanwhile, melt butter in a large frying pan or pot and add chopped onion, salt, pepper and garlic. If adding meat (like ham or kielbasa add in with onions once partly softened) to heat through/sear. 

When onions are soft, add flour and cook for one minute.

Add chicken broth and half and half to the onion mixture. Stir to keep from burning while bringing to a boil. Once boiling, reduce to low heat to let it simmer. 

Once potatoes are done, drain and use a hand mixer to blend the potatoes. Scoop creamy potatoes into soup.  (May need to use a new pot.) Mix in sour cream, and shredded cheddar cheese. Remove from heat, sprinkle bacon and green onions and serve. Note: soup will continue to thicken as it stands. 

Adapted from here

Carrot Cake (Grandma's Recipe)

Ingredients:

2 cups sugar

1 1/2 cup oil

4 eggs

2 cups flour

1 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

3 cups grated carrots

Cream Cheese Frosting:

1/4 cup butter, softened

8 oz cream cheese, softened

1 lb. powdered sugar

2 tsp. vanilla

1 cup chopped nuts

Cake Directions:

Mix sugar and oil. Beat in eggs. Add flour, salt, baking soda and cinnamon. Beat until blended, then stir in carrots. Bake at 325 degrees for 30-45 min. 

Pumpkin Bars

Ingredients:
2 cups sugar

2 cups pumpkin
1 cup oil
4 eggs

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

2 cup flour

1 tsp. vanilla

Directions:

Beat together first four ingredients.

Then add the rest.

Pour into a greased jelly roll pan. Bake at 350 degrees for 25-30 min. 

Cool, then frost with cream cheese frosting. 

Green Bean Casserole

Ingredients:

2 cans cream of mushroom soup

1 cup cheese, shredded

1/2 cup sour cream

1 tsp. onion powder

1/2 tsp. salt

1 tsp. garlic powder

4 cans green beans, drained

crispy fried onions (divided) ** two bags from Winco

Directions:

In  a medium size bowl, mix together cream of mushroom, cheese, sour cream, onion powder, salt, and garlic powder. 

Then mix in drained green beans and 1/2 of one bag of the crispy fried onions. Put in the bottom of a 9 by 13 pan. 

Bake at 350 degrees for 30 minutes. 

Add the rest of the crispy fried onions and bake for another 5-10 min.

Chocolate Raspberry Crisp

 Ingredients:

4 cups raspberries

1/2 cup sugar 

3 Tbs. flour

Topping 

1 1/2 cups oats

1 1/2 cups flour 

1 1/2 cups brown sugar

1 cup butter, softened

1/2 cup cocoa powder

Directions:

Gently mix raspberries, sugar and flour. Spread in the bottom of a 9 by 13 pan. In a separate bowl, combine oats, flour, brown sugar and cocoa powder. Cut in softened butter until combined. Sprinkle over raspberry filling. Bake at 350 for 30-35 min. Serve warm with ice cream. 

Homemade Ice Cream - Grandpa Flinders' Recipe

Ingredients:
1 pint eggs (egg beaters, no seasonings added)
3 1/2 cups sugar

9 cups whole milk
2 tsp. vanilla
1/2 tsp. salt

1 pint heavy cream

Directions:

Beat eggs and sugar until stiff. 

Add milk, vanilla and salt. Mix well.

Stir cream in. 

Freeze in an ice cream maker. 

You'll want plenty of ice and rock salt. 

Best Banana Bread

Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla
3 ripe bananas (approx. 1 cup)
1/2 cup sour cream

1 1/2 cups flour (may sub 1/2 cup for blended oats)
1 tsp. baking soda
2 1/2 tsp. baking powder
3/4 tsp salt

Directions:

Preheat oven to 350 degrees. Grease bread pan(s) or use parchment paper for easy removal. 

Mash bananas, set aside. In a large bowl or stand mixer, beat the butter, sugar, eggs, vanilla, bananas and sour cream.

In a medium sized bowl mix together dry ingredients - flour, baking soda, baking powder and salt. 

Stir the dry ingredients into the wet ingredients (banana mixture). Pour batter into bread pans. 

Bake at 350 degrees. Small pans approx. 30 mins and regular pans approx. 45-65 min. Test with a toothpick - doughy bread is no good. (This recipe yields one regular size loaf and one small loaf.)

For an extra delicious variation, once bread is completely cooled, melt some butter on a plate and pour some sugar on another plate. Dip one side of the bread in the melted butter, then the sugar. Repeat until all sides are coated. 

Baked French Toast

Ingredients:
6-8 one inch slices of bread, cubed into chunks

4 eggs, beaten
2 cups milk
1/4 cup sugar
1 Tbs. vanilla

crumb topping

1/3 cup flour

1/3 cup brown sugar

1/2 tsp. cinnamon

1/4 cup cold butter, cut into small cubes
 

Directions:
Grease 9 by 13 pan and fill with cubes of bread. 

Combine beaten eggs, milk, sugar and vanilla and pour over top of bread cubes. (At this point you can cover and refrigerate over night, or you can let it soak in a few minutes before doing the next step.)

Make crumb topping by combining flour, brown sugar and cinnamon. Sprinkle over top. Drop butter pieces on top. 

Bake at 350 for 30-35 min. or until golden. Serve. 

Alternative: add frozen blueberries (sprinkled on top)

Vanilla Butter Cake

Ingredients
1 cup butter, room temp.
2 cups sugar
4 eggs
1 Tbs. vanilla
1 cup buttermilk

3 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

Butter Glaze
1/3 cup butter
3/4 cup sugar
2 Tbs. water
2 tsp. vanilla

Directions 
In a large bowl mix together butter, sugar eggs, vanilla and buttermilk. In a medium size bowl mix together flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix together. Pour into a very greased bundt pan. Bake at 325 degrees for 55-65 min. (Note: gas oven 5/22/21 cook time of 62 min.)

Mix up the butter glaze and drizzle over top. 

Baked Alaska

Ingredients:

Brownies of your choice
Ice cream
4 egg whites
1/4 cup sugar
Directions:
1. Bake brownie of your choice, cool and cut into squares. 
2. Place each individual brownie on a lined cookie sheet. 
3. Allow to cool completely. 
4. Shape softened ice cream in a mound on top of each brownie. 
5. Place cookie sheet with brownies topped with ice cream in the freezer
6. Once brownies and ice cream have chilled, whip up egg whites, adding sugar at the end. 
7. Pre-Heat oven to 500 degrees
8. Remove brownies topped with ice cream from freezer and top with whipped egg whites. Making sure to seal all the edges so no ice cream is exposed. 
9. Bake at 500 degrees for 3-4 minutes
10. Eat right after coming out of the oven

above: Step 4 - shape softened ice cream

above: Step 8 - top with whipped eggs

Mexican Style Coleslaw

Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise

1 tsp. minced onion

1 tsp. minced cilantro

1 tsp. chili sauce

1/2 tsp. salt

1/2 tsp. pepper

1/2 lime juice

1 lb. cabbage (can use 1 bag coleslaw cabbage mix 16 oz.)

Directions:

Mix all ingredients together. Chill for approx. hour prior to serving. 

Goes great on burritos or as a side. 

Strawberry Rhubarb Crisp

Ingredients: 

Strawberry Rhubarb Layer
1 lb strawberries, hauled & sliced (about 3 cups)
3 cups rhubarb (approx. 4 stalks), cut into ½ inch cubes
¾ cup sugar
3 Tbs. cornstarch
2 Tbs. lemon juice (freshly squeezed)
 
Crisp Topping
1 ½ cups flour
1 ½ cups rolled oats
1 ½ cups packed brown sugar
1 cup butter (2 sticks), softened                                                                                                                               
  
Directions:
Preheat oven to 350 degrees 
In a large bowl mix together the strawberry and rhubarb layer ingredients. Pour into the bottom of a 9 by 13.
In a separate bowl, mix flour, oats, and brown sugar. Cut in butter using two knives or a fork. Crumble over top of strawberry rhubarb layer. Bake for 45-60 min at 350 degrees.

Parmesan Cheese Sauce

 Ingredients:

2-3 TBS cornstarch
1 cup water

4 cups milk

1 cup cream

2 tsp. chicken bullion 

1 tsp. garlic salt

1/2 tsp. onion powder

1/2 tsp. pepper

4 oz. Parmesan Cheese (approx. 2 cups grated)

Directions:

Mix cornstarch and water, until dissolved, set aside. 

Pour the following in a pot and turn to medium high: milk, cream, chicken bullion, garlic salt, onion powder and pepper. Mix in the cornstarch mixed with water. Heat until thickened, stirring constantly, do not let boil. 

If not thickening up enough, add more cornstarch mixed with a little water. If too thick, add more milk. 

Once the sauce is a good thickness, turn off heat, stir in grated cheese and cover until ready to serve.  

Chocolate Peanut butter Oatmeal No Bake Cookies

Ingredients:
2 cups sugar
1/2 cup milk
1 stick of butter
1/4 cup cocoa powder
3 cups oats
1 2/3 cup peanut butter
1 TBS vanilla

Directions:
Cook the sugar, butter, and cocoa powder on high in a pot. When the mixture starts to boil, set a timer for 1 minute and stir constantly. Take the pot off of the heat and add the rest of the ingredients. Line a cookie sheet with parchment paper and drop no-bake dough onto the cookie sheet. Let no-bakes set up at room temperature, then place in the fridge.

Classic Belgian Waffles

Ingredients:

½ cup warm water
2 ¼ tsp. active dry yeast (one packet)
pinch sugar

1 ½ cups buttermilk

1/3 cup sugar

4 eggs
½ cup (one stick) butter, melted and cooled
2 tsp. vegetable oil
2 tsp. vanilla

1 cup water

3 cups flour
¼ tsp salt

Directions:
Dissolve the yeast in the warm water, adding a pinch of sugar; let stand 5 to 10 minutes, until the mixture begins to foam.

Meanwhile, in a large mixing bowl combine wet ingredients - buttermilk, sugar, eggs, melted butter, vegetable oil, vanilla and 1 cup of water. Beat until smooth

In a medium size bowl combine the dry ingredients -  flour and salt. 

Pour foamy yeast mixture into large mixing bowl with the wet ingredients and combine, then add the dry ingredients (flour and salt) and mix well. 

Use the measuring cup provided and heat in Belgian waffle maker. Serve with whipped cream, fruit, jam, powdered sugar, syrup, etc.

**1/2/2021 used heat setting of 3

Recipe makes approx. 10 waffles

Chocolate Fudge Cookies

Ingredients:
1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 large eggs
2 teaspoons vanilla

2 cups flour
1 cup cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

2 cups chocolate chips

Directions:
In a large bowl, beat together the butter, brown sugar, and white sugar until fluffy.
Beat in the eggs and vanilla extract.
In a medium-sized bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Add to large bowl and mix.
The batter will be very thick.
Stir in the chocolate chips.
Form the dough into balls and flatten the cookies slightly.
Optional: Cover the cookie sheet and refrigerate for 1 hour, or overnight.
When ready to bake, preheat the oven to 375F degrees and bake 8-12 minutes.

Carrot Cake with Brown Butter Cream Cheese Frosting

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
pinch of nutmeg
1/4 tsp. all spic or pumpkin spice
3/4 cup canola oil
1 1/4 cup sugar
1/2 cup brown sugar
4 eggs
1/2 cup applesauce
1/2 cup sour cream
3 cups carrots

Brown Butter Cream Cheese Frosting
1/2 cup butter, softened
8 oz cream cheese (on package, softened)
1/3 cup light brown sugar
1 cup sugar

Directions:
Blend all wet ingredients together in a blender along with carrots. Combine all dry ingredients together, then mix the wet with the dry. Bake at 350 degrees for 43 minutes.

Rotini Pasta Salad

Ingredients:

1- 1 1/2 packages of multi- colored rotini noodles

pre-cooked chicken

1 sm can of olives* optional

2-3 sliced carrots

1 lb. cubed mozzarella

Directions: 

Cook noodles. Mix everything together. Serve with salad dressings.