Chicken Bacon Ranch Pasta

•  16 oz spiral pasta (cooked according to package directions)
• 1 1/2 c milk (we used 1%)
• 1/2 c ranch salad dressing (could probably use less)
• 8oz cream cheese 
• 2 C chicken, cooked and cubed (can be cooked in the bacon grease)
• 8 bacon strips, cooked and crumbled
• 2 c colby cheese
• sliced green onions

1. In a pan, combine milk, ranch dressing and mix. Stir in cream cheese over medium heat until melted and combined. Add pasta, chicken, bacon, and 1 c cheese. Transfer to 13x9 and top with remaining cheese. Bake uncovered until heated through, 15-20 minutes at 400 degrees. Sprinkle with green onion if desired. 

Chicken Spaghetti casserole

•  8 oz uncooked spaghetti, broken into 3 in pieces
• 3 c cubed chicken, cooked (could use rotisserie chicken if desired)
• 10 3/4 oz cream of chicken soup (I usually make my own gf)
• 1 c milk
• onion
• 1 C cheddar cheese 
• 1 C swiss cheese, divided
• 4 oz mushrooms
• 1/2 c chopped roasted sweet red peppers (this is the best part, we just used fresh red peppers)
• 3 T mayonaise
• 1 1/2 t steak seasoning (salt, pepper, garlic, onion powder, paprika)
• 1/2 t dried basil

1. Cook spaghetti according to package directions. 
2. Combine in large bowl: chicken, soup, milk, onion, 1/2 cup cheddar, 1/2 c swiss, mushrooms, peppers, mayo, steak seasoning, basil
3. Drain spaghetti and add to chicken mixture. Transfer to 13x9 pan. Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer.  

Crock pot BBQ pork

• 1-2 cups chopped celery
• 1 cup BBQ sauce
• 1 cup ketchup
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 1 (4 pound) pork shoulder roast

Combine ingredients, add pork to crock pot, and pour sauce on top. 

Can add water if needed, but final was way too watery with original 1/2 c water.

Berry Rhubarb Muffins

•  2 3/4 c flour (I use GF 1-1 flour)
• 1 c brown sugar (I like to use a combination of monk fruit sweeter, brown sugar, and maple syrup)
• 2 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/4 t salt
• 1 large egg
• 1 c buttermilk (I used mostly yogurt with some milk)
• 1/2 c canola oil
• 2 t vanilla
• 1 c berries (i used raspberries, strawberries also good)
• 1c rhubarb, diced (I used fresh but frozen it said will work)
• pecans (mix in or put on top)

1. Combine ingredients. Grease and fill muffin cups 2/3 full. 

2. Original says to mix 1/2 c pecans with 1/3 c brown sugar, 1/2 t cinnamon and 1 T cold butter and sprinkle on top. I don't think the extra sugar is necessary, so I just put pecans on top. 

3. Bake at 400 for 20 minutes. (I turned down to 350 halfway through and I would try just starting at 375 or 350 next time). 

Chocolate Crinkle Cookies

 Ingredients:

- 2 cups semisweet chocolate chips, divided
- 2 tablespoons butter, softened
- 1 cup sugar
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup powdered sugar

Directions:

In the microwave, melt 1 cup chocolate chips. Stir until smooth.

Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. 

In a large bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with water.

Stir in remaining 1 cup of chocolate chips. Refrigerate, covered, until easy to handle (about 2 hours).

Preheat oven to 350F. Form dough into 1" balls. Roll in powdered sugar. Place 2" apart on greased cookie sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool. 

World Peace Cookies (GF)

 

• 1+1/4 cups GF flour (I used Namaste, Bob's Red mill is usually good too)
• 1/3 cup (30 grams) Dutch-processed cocoa powder
• 1/2 teaspoon baking soda (try without it, cookies spread in a weird way)
• 1 stick plus 2 tablespoons butter, at room temperature
• 2/3 cup (120 grams) packed light brown sugar (original also had white sugar, but this is plenty)
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (table salt was fine)
• 1 teaspoon pure vanilla extract
• 5 ounces (150 grams) bittersweet chocolate, chopped into small bits (if you use chips, it makes it hard to cut the cookies, so small bits or mini chips are probably best)

Method

1. Combine the flour, cocoa, and baking soda (original said sift, but I didn't)
2. Cream butter, sugar, salt, and vanilla extract together.
3. Add the dry ingredients. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
5. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
6. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). 
7. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. Place the cookies on baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
8. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.
9. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
10. Repeat with the second sheet of cookies.

Adapted from Korova Cookies

Cheesy scones (or biscuits)

•  2 C flour (I tried Target brand GF which only kind of worked. Was very wet.) 
• 2 oz (1/2 C) Parmesan, grated
• 4 t baking powder
• 1 t salt
• 1/2 t dry mustard
• 4 T butter, chilled
• 6 oz (1 1/2 C) cheddar cheese
• 1 c milk (could try less with the GF flour)
• 1 large egg

1. Grease baking sheet or line with parchment paper. Preheat oven to 400 degrees.

2. Combine flour, Parmesan, baking powder, salt, and mustard. Add butter with pastry blender (or use food processor). Add cheddar. 

3. Whisk milk and egg together in small bowl. Add all but 1 T to flour mixture (reserve the 1 T to brush on top at end). 

4. Mix dough. If it's too wet for scones, can also make drop biscuits. If scones, shape into 7 inch round about 3/4 in thick and cut into 8 wedges. Arrange scones or biscuits on cookie sheet. Brush with reserved milk/egg mixture. Bake until risen and golden brown, 15-18 minutes (turn sheet halfway through). Cool on sheet for about 5-10 minutes, serve.