Jalapeño Chicken Chili

Ingredients:

5 jalapeños  

1 yellow bell pepper

1 yellow onion

olive oil

garlic salt

2 pounds chicken tenders, grilled

2 TBS minced garlic

4 cups water

8 tsp Better Than Bouillon

4 cans great northern white beans

1 cup heavy whipping cream

1 bunch cilantro, chopped

Directions:

Chop and spray jalapeños, bell pepper and onion with olive oil until evenly coated. Sprinkle with garlic salt. Cook  until slightly tender (preferred method is by grill, but pan frying is ok). Grill or cook chicken, seasoned with garlic salt. Set chicken aside. 

Put cooked veggies (jalapeños, bell pepper and onion) in blender, add minced garlic, water and better than bouillon. Blend until smooth. 

Add to a pot along with beans (undrained). Let simmer 10 minutes. Add cream,
cilantro and cooked chicken. 

Serve with sour cream, grated cheese, avocado, etc. 

Sweet Potato Soup

Ingredients: 

2 tsp. olive oil

1/2 white onion, peeled and diced1 

lb ground Italian sausage*

1.5 TBS. garlic, minced

4 cups chicken broth***

2-3 carrots, peeled and cubed

1-2 sweet potatoes, peeled and cubed

1 ½ tsp smoked paprika

2 15-oz cans white beans

1 15-oz coconut milk

2 large handfuls fresh kale, chopped

salt and pepper to taste***

Directions:

1. Saute onions in olive oil, once onions are tender, add Italian sausage and cook until barely done. 

2. Put all ingredients (including cooked sausage and sauteed onions) into a pressure cooker

3. Push the "soup button" and 15 minutes on pressure, quick or slow release is fine

5. If adding grilled chicken, add to the soup at this point*

6. Serve

*also add grilled chicken

**note: Crane family usually doubles recipe for "planned overs"

***tip: use 4 cups of water with 5 tsp. chicken boullion to add extra "salt" withouth needing to add salt directly to the recipe

adapted from here

Sourdough Pizza Dough

Ingredient amounts for 4 pizzas:
600 g bread flour
375 g water, room temp
90 g active sourdough starter

12 g olive oil (1 TBS)

12 g salt

Ingredient amounts for 6 pizzas:
900 g bread flour
563 g water, room temp
135 g active sourdough starter

18 g olive oil (1 1/2 TBS)

18 g salt

Directions:

• Mix all ingredients, let sit for 30 min. Stretch and pull every 30 min. for about 2 hours. 
• Set aside until 1.5 to 2 times in size
• portion out (divide into approx. 250g dough balls) form each piece into a tight ball by folding it onto itself and place on a lightly floured cookie sheet
• lightly flour tops of dough balls and cover with plastic wrap. Let dough raise until approx. double in size (about 5-6hours)
• Move dough on cookie sheets to fridge and allow to cold proof approx. 12 hours (or up to 4 days)
• Remove the dough from the fridge and allow to come to room temp. for approx. 30 min. before you plan to bake, then carefully remove the chilled dough from the tray and transfer to a floured work surface. Flour the top of the dough ball before beginning the shaping process
• Flatten the dough and shape
• Sprinkle cornmeal on pizza peel then transfer shaped dough
• Add pizza sauce, cheese, then toppings. Make sure pizza isn't too stuck by gently shaking pizza peel to make sure pizza can slide off
• Place in oven preheated to 550 degrees F (or in BBQ on medium heat) appox. 7-10 min. 

Note from Sarah: original recipe yields 4 - 8-10" pizzas, we like to 1 1/2 the recipe to get 6 pizzas :) 

original recipe found here

S'more Bars

Ingredients:

2 1/4 cups flour

1 tsp. baking soda

3/4 tsp. salt

2/3 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1 tsp. vanilla

2 eggs

2 cups semi-sweet chocolate chips

1 1/3 cup mini marshmallows, divided

3 large sized Hershey bars, broken into pieces

2 sleeves graham crackers broken into squares + 2-3 graham crackers into bits for topping

Directions:

• pre-heat oven to 375 degrees F
• whisk together flour, baking, soda, salt in a medium bowl, set aside
  
• in a large bowl, cream together butter and sugars until light and fluffy using a mixer
• add vanilla, then eggs 
• stir flour mixture into wet ingredients until mixed through
• fold in chocolate chips and 1 cup of marshmallows
• line a 13x18 sheet pan with parchment paper, spraying the pan with non-stick cooking spray
• lay out graham crackers on a baking sheet leaving no gaps between them
• place cookie dough on graham crackers, and spread evenly
• bake for 5 minutes without disturbing

-After 5 min. of baking-

• press Hershey pieces, 1/3 cup marshmallows and 1/3 cup broken graham crackers on top
• bake 5-7 more minutes
• cool cookie bars in pan
• cut cookies into bars or squares
• store at room temperature in a sealed container

**note the first two times we made this, we accidentally baked it in a 9x13 pan, the recipe calls for a cookie sheet 

based on this recipe

7 Layer Bean Dip

Ingredients:
2 cans refried beans
1/2 cup cream cheese, softened (or from a tub)
16 oz container sour cream (1 small tub)
1/2 packet ranch dressing (could use ranch dip packet)
~ 1/2 cup salsa (homemade or Pace Picante)
1 cup cheese, grated (cheddar or monterey jack)
green onions, chopped
avocado, chopped
tomato, chopped

Directions:
Spread the refried beans in the bottom of a 9x13 pan
Blend the cream cheese with a hand mixer until smooth, add sour cream and blend, then add ranch seasoning. Spread over beans as second layer. 
Salsa is the next layer
Grated cheese comes next
top with green onions, avocado and tomato chunks if you wish

**note: use less sour cream next time and fresh salsa is MUCH better

Parmesan Garlic Rice

 Ingredients:

2 TBS butter
1 TBS minced garlic
1 cup rice
2 cups chicken broth
1/2 tsp. onion powder

2 TBS butter

2-4 TBS whole milk
1/2 cup parmesan cheese (grated)

1/4 tsp pepper

optional garnish: parsley or green onions

Directions:

Place first 5 ingredients in the rice cooker. Set to white rice. Once done, add the remaining ingredients and mix adding more milk as needed. Garnish with parsley or green onions

Tasty Queso Taco Soup

Ingredients:

2 TBS olive oil
1/2 onion, diced

1 pound ground turkey*

1 tsp garlic powder

salt, to taste

black pepper, to taste

1 packet taco seasoning

6 ounces cream cheese, softened

two cans (10 ounces each) diced tomatoes with green chilies

1/2 cup heavy cream

2 1/2 cups beef stock

optional toppings:

shredded cheese

cilantro 

green onions

sour cream

avocado

jalapeno 

Directions:
1. Cook onion in olive oil until soft and translucent 

2. Add meat and season with garlic powder, salt, pepper, and taco seasoning. Cook until meat is browned throughout 

3. Add cream cheese, mixing well to make sure it is distributed evenly (no chunks)

4. Add diced tomatoes, heavy cream and beef stock

5. Simmer on low, covered for about 30 minutes

6. Serve with toppings of choice such as: shredded cheese, cilantro, green onions, sour cream, avocado, and jalapeño 

*could sub for ground hamburger/other meat

**Note: made 2/19/2025 - next time double for our family of 7 so there will be leftovers

Adapted from here

Cauliflower Noodle-less Lasagna

Ingredients:

1 cauliflower head, chopped

1 TBS olive oil
1/2 onion, chopped

2 TBS garlic, minced

1 pinch red pepper flakes

1 lb ground beef

salt and pepper

2 TBS tomato paste

1 tsp. oregeno

1 jar spaghetti sauce

2 cups ricotta cheese

2 cups mozzarella cheese, grated

1/2 cup Parmesan cheese, grated

Directions:

• Preheat oven to 375 degrees F
• Bring a large pot of water to a boil and add cauliflower. Cook for 3 minutes. Remove from heat, drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic, red pepper flakes, ground beef, salt and pepper and cook until beef is browned. 
• Stir in tomato paste, oregano and spaghetti sauce. Reduce heat to medium low and simmer for 15 minutes covered. Remove from heat. 
• Pour cooked cauliflower into meat sauce (if pan is big enough) and stir to combine. 
• In a 9x13 baking dish, create layers by spreading half of the cauliflower/meat mixture on bottom. Layer next with half the ricotta, mozzarella and Parmesan cheeses. 
• Add the rest of the cauliflower/meat mixture and top with remaining cheese.
• Bake for 25 minutes. 

Original recipe adapted from here

Carnivore Breakfast Casserole

Ingredients:
12 oz breakfast sausage*
12 eggs
2 cups cheddar cheese, shredded
3/4 cup heavy whipping cream
1 TBS red hot sauce

2 green onions, chopped
1/4 tsp. pepper

1/8 tsp. salt**

*alternate meat includes ham, ground beef, turkey, bacon

**may need to add more salt /season meat if using ground beef or turkey

Directions:

• Preheat oven to 350 degrees 
• Cook meat thoroughly (season if using non-salty meat) and break into pieces
• Spread cooked meat in bottom of 9x13 baking dish
• In a large bowl, whisk eggs, cheese, whipping cream, hot sauce, green onions, salt and pepper
• Pour egg mixture over cooked meat in baking dish
• Bake 35-40 minutes

Recipe adapted from here

Zesty Avocado Veggie Bowl

Ingredients:
2 cucumbers, peeled and seeded
2-3 avocados

2-3 roma tomatoes

1 bell pepper

Mozzarella cheese (fresh is best)

Garlic salt

V8 vegetable juice

balsamic vinegar - drizzle on top as desired

Rotisserie chicken

Directions: 

Cube cucumbers, avocados, tomatoes, bell pepper and cheese. Sprinkle garlic salt. Pour in V8 juice and stir to coat. 

For added protein - add some grilled chicken or rotisserie chicken

Mississippi Chicken

Ingredients:
8 chicken thighs (can use 4 chicken breast, but will not be as moist)

12 pepperoncini peppers + 1/4 cup juice from the jar 

1 (1 ounce) packet ranch seasoning mix (could use 3 TBS from a jar instead)

1 (1 ounce) packet au jus seasoning

1/2 cup butter (1 stick) cut into pieces

Directions:

• Add chicken to your slow cooker or pressure cooker set to "slow cooker" (preferred method as chicken holds more moisture)
• Pour pepperoncini juice and add peppers on/around chicken.
• Sprinkle chicken with ranch and au jus seasonings
• Place butter on top
• Cook 6-8 hours on low (could do 3-4 hours on high, but won't be as moist)

Note: Serve over rice or cooked veggies (zucchini is a great choice)

Egg Roll in a Bowl

Ingredients:

1 TBS sesame oil

1/2 onion, chopped

2 TBS minced garlic

1 TBS ginger root, minced

1-2 pound ground pork

4 cups coleslaw

1/4 cup soy sauce

1 TBS sriracha sauce

1 TBS chili sauce

Directions:

• In a large pan, cook onion, garlic, ginger and sesame oil
• Add pork - cook through
• Push pork to one side and add coleslaw, stir (may need to use a large pot if doubling)
• Add soy, sriracha and chili sauces, cook approx. 5 min. until veggies are tender

Note: can use pre-made coleslaw mix from a bag or chop cabbage and grate carrots

Cinnamon Streusel Cookies

Ingredients:

Dough

1/2 cup butter, softened

1/2 cup vegetable oil

1 cup brown sugar

1 egg

1 tsp vanilla

2 tsp cinnamon

2 1/2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Streusel Topping

1/4 cup butter, softened

1/4 cup brown sugar

1/3 - 1/2 cup flour

1/2 tsp cinnamon

pinch of salt

Icing

1/2 cup powdered sugar

1 TBS milk

splash of vanilla

Directions:

• Preheat oven to 350° F
• Make dough by combining butter, oil and brown sugar. Mix for a few minutes until smooth. Note: The mixture should be lighter in color and fluffy
• Add egg and vanilla to dough and mix some more
• In a separate bowl combine dry ingredients (cinnamon, flour, baking soda, baking powder, salt), sift if needed and add to "wet" ingredients. Mix and set aside. 
• Streusel Topping: combine all ingredients in a bowl and mix with a spoon or by hand. Start with 1/3 cup of flour and add 1 TBS more if isn't crumbly. Set aside.
• Scoop cookies onto parchment lined baking tray. Using the back of your spoon or fingers, make an indent in the top of the dough. Sprinkle a couple tablespoons of the streusel on top of the cookie, into the indent. 
• Bake for 7-8 min. (small cookies) or 10-12 min. (large cookies)
• Icing: combine powdered sugar, milk and vanilla in a small bow and whisk until smooth and runny
• Drizzle icing over baked and slightly cooled cookies

Note: recipe yields approx. 12 large cookies (1/4 cup dough per cookie) or 36 small cookies (1.5 inch cookie scoop)

 

Adapted from recipe found here

Croissant Egg Breakfast Sandwich

Ingredients:

• eggs (1-2 per sandwich)
• slice of cheese - havarti is yummy (one slice per sandwich)
• lunch meat -ham is yummy 
• croissant

Directions:

• Preheat oven to 400° F
• Cut croissants in half place open faced on a cookie sheet
• Place cheese on 1/2 of the croissant 
• Put croissants with cheese in oven until cheese is melted (approx. 5 min)
• Meanwhile, fry eggs, seasoned to taste
• Warm lunch meat in a frying pan
• Assemble croissants by adding egg and meat
• Eat and enjoy!

Note: No need to butter the croissant

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

1/4 tsp salt* (try this amount and see if it needs more)

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!

*lighter version - swap cream cheese for cottage cheese that has been blended in a food processor, can also use food processor to blend jalepenos for sauce 

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, leaving the topping in a separate container or ziplock bag. 

Sprinkle the chilled topping over the top and bake for 30-40 minutes at 375 degrees

*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. In 2025 we doubled the recipe and baked in two 9x13 pans - we thought there was too much topping, so we didn't use it all

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 briefly (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.