Italian Pot roast

1 boneless beef chuck roast 3-4 lbs
1 can (28 oz.) diced tomatoes (I didn't drain, but it said you could, use the kind with Italian seasoning in it)
Chopped onion (3/4 c or less)
3/4 c burgundy wine (I used Josh Cellars Cabernet Sauvignon which I recommend)
1/2 t. salt (or 1 t. if other ingredients don't have any sodium)
1 t. dried basil
1/2 t. dried oregano
1 garlic clove, minced
1/4 t. pepper

1/4-1/2 c. cornstarch

1. Put all ingredients in slow cooker, except cornstarch. Cover and cook on low 6-8 hours. Pull meat apart with a fork or cut with a knife. Add cornstarch at the end and cook two more minutes.

Asparagus with Almond sauce

1 lb fresh or 10 oz frozen asparagus spears
1 T butter
3 T almonds
1 1/4 t cornstarch
1/2 c water (can use the asparagus water leftover)
2 t lemon juice
1/2 t instant chicken bouillon granules
dash black pepper

1. Snap off and discard woody bases from fresh asparagus. Cook in a small amount of boiling lightly salted water for 3-5 minutes, until crisp-tender (it keeps cooking after you take it out of the water so don't let it get too cooked). Drain, reserving 1/2 c water.

2. Melt butter in small saucepan, add almonds. Cook over medium low heat for 3-5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillon, pepper. Cook until thickened and bubbly, then two minutes more. Spoon over asparagus.

Bread rounds for bread bowls

1 1/2 c lukewarm water (100 degrees-too warm will destroy yeast)
2 1/4 t granulated yeast
1 1/2 t salt
3 1/4 c flour (bread flour has most gluten, but unbleached all purpose flour works ok)
cornmeal for parchment paper

1. Measure flour into bowl, add yeast and salt. Add water and mix until uniformly moist. Cover with lid (not airtight) and allow to rise at room temperature 2-5 hours (until it starts to collapse)

2. After rising, bake immediately, or leave covered (not airtight) and refrigerate up to 2 weeks. Dough can be easier to work with after 3 hours refridgeration.

3. To bake, sprinkle parchment paper with cornmeal. Sprinkle dough with flour and flour your hands. Make two 1 lb loaves (grapefruit size piece of dough) or four 8oz loaves (smaller is better for bread bowls).

4. Create a smooth ball of dough by pulling the sides around to the bottom. Place dough on parchment paper and dust lightly with flour (called cloaking). Rest for 40 minutes.

5. Place baking stone or sheet in oven. Place a container of hot water in shelf below. Preheat to 450 (usually takes 20-30 minutes).

6. After 40 minutes of resting, use serrated knife dipped in flour to slash three or so deep crosses or slashes into the top of the loaf. Transfer parchment and bread to baking stone or sheet. Bake for 30 minutes for a 1 lb loaf (about 20 minutes for smaller loaf). Cool on wire rack.

Tips:
The kind of flour makes a big difference.
High heat is essential.
The moisture helps insure a crisp crust, so don't open the oven during baking.

Cheesy Broccoli Soup

1/4 c. butter
1/2 c. onion
2 garlic cloves, minced
4 c. broccoli
1 large carrot, finely chopped
3 c. chicken stock
2 c. half and half
2 bay leaves
1/2 t. salt (a little more if using a stock with no salt added)
1/4 t. ground nutmeg
1/4 t. pepper (I used white pepper)

1/4 c. cornstarch
1/4 c. additional stock
2 c. shredded cheddar cheese

5-6 bread bowls (8 oz)
Optional: could also crumble bacon or additional cheese on top

1. In stockpot, heat butter and saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream, and seasonings; bring to a boil then simmer uncovered until vegetables are tender (10 minutes).

2. Mix cornstarch and additional stock; stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves and stir in cheese.

Hot pockets

Crust

8 oz. cream cheese, softened

1 c butter, softened

2 c flour (all purpose with some whole wheat pastry flour)

1/4 t salt

Filling

olive oil (or some of the grease from bacon)

1 lb bacon

1 bell pepper, diced and 2 c. fresh spinach, lightly packed (or other veggies, try beef and broccoli?)

6 eggs

1/2 c. shredded cheese

1/2 t. salt (maybe less if using bacon)

1 t. pepper

1 t. paprika

1 t. garlic powder

Egg wash

1 egg

1/4 c milk

1. Beat cream cheese and butter until smooth (butter needs to be very soft or it will be difficult to mix). Add flour and salt gradually to butter mixture, until smooth. Divide dough in half and shape each half into a ball, then flatten into discs. Wrap in plastic and refrigerate for 1 hour. 

2. Cook bacon in a pan on medium and set aside (crumble the bacon when cool). Cook vegetables in oil or grease on medium, until tender. 

3. Beat eggs and remaining filling ingredients. Add egg mixture to hot skillet, stirring occasionally until cooked and incorporated. Set aside to cool. 

4. Roll out pie crust to 1/8 inch thickness on a lightly floured surface and cut our 4 inch circles with a cookie cutter, bowl, or glass. This should make 12-16 circles. You can also just cut the dough into 8 rectangles and fold it over itself, like a calzone (this takes less time, but not as pretty as a circle and might be harder to freeze and store without them breaking apart). If the circle is too small however, it's hard to get enough filling inside and there's too much crust to filling. 

5. Set pie dough on parchment lined baking sheet and spoon 1/4 c mixture into center, leave 1/2 inch of dough around the edges. Brush the edges with egg wash and top with another round of pie dough. Crimp edges with a fork to seal. Poke holes in top and brush egg wash on top. 

6. Bake at 425 degrees for 11-14 minutes or until golden brown. 

7. Store in fridge for up to 4 days or freezer for 3-6 months. Reheat in microwave or in oven at 350 for 10 minutes. 

Pumpkin Chocolate Chip Muffins

Ingredients:
2 cups flour (try 1/4 c whole wheat pastry flour, 1 c was too much, not good texture)
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (or try cardamom or allspice)
1 teaspoon salt
1/2 t. baking soda (was originally 1.5 t but metallic taste)

1/2 t. baking powder

1/2 cup melted unsalted butter, cooled slightly (try canola oil)
3 large eggs
1 1/2 cups canned pumpkin puree (or entire 15-oz. can)
2 teaspoons vanilla extract

1 cup (try half of this brown sugar, don't do less sugar; 1/2 c was not near enough) sugar

1 1/2 cup chocolate chips (I like dark choc chips)
1 cup chopped nuts (optional, I like walnuts usually)
1 c oats (optional, I sometimes just add some at the end for a portion of the recipe, it might be better like a topping, on top as the texture gets pretty dense if it's mixed in)

1. Preheat the oven to 375°F. Lightly grease pans (it made about 2 dozen muffins). 

2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, baking soda, and baking powder). 

3. In a larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and combine evenly. 

4. Add dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips (and nuts, if using). Spoon the batter into the prepared pans.

5. Bake for 20 minutes or until the muffin springs back from a finger touch, or until a toothpick returns cleanly. Cool in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack.

Compare: https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-bread/

Tater tot hot dish

Adapted from a recipe found recently that was given to us by Steve White, when we left Arizona in 2008.

• 1 lb ground beef, browned and drained (can add mushrooms)
• 12-16 oz green beans or other vegetables 
• 1 can cream of mushroom (or other) soup, low sodium (can make your own by using our cream of chicken soup recipe and use beef broth instead of chicken broth)
• 1/2 of 1 oz pkg onion soup mix, dry (I substituted one beef bouillon cube, some dried onion and garlic powder, 1 tsp savory, pinch paprika and black pepper)
• Grated Cheddar Cheese (4-8 oz, as desired)
• 1/2 package of tater tots or crispy crowns

Directions:

Cook beef over medium high or high temperature. Remove from pan if making your own soup and use the pan for that recipe. Combine soup, vegetables, beef, and onion soup mix in the pan. Transfer to a 9x9 pan and top with cheese. Cook tater tots separately for crispier tots or put them directly on top and put some of the cheese on top of them. They won't get crispy when directly on top of the rest.

Cook at 400-425 degrees for 25-30 minutes.

Sweet and Saucy pork chops

2-3 pork chops
1 1/2 t. sugar, divided
2 T olive oil, divided
1 shallot, chopped
4 garlic cloves
1/4 c. red wine vinegar
1/2 c. water or broth
3 sprigs rosemary (or equivalent dried)
1 T drained capers (optional)
2 T. unsalted butter, cut into pieces

1. Season pork chops with salt and 1/2 t. sugar. Heat 1 T oil in large skillet over medium-high. Cook chops, undisturbed, until well browned, about 3 minutes. Turn and cook until second side is brown, about 1 minute. Transfer to a plate (they won't be fully cooked); reduce heat to medium.

2. Pour 1 T oil into skillet and add shallot and garlic. Cook until softened and beginning to brown, about 3 minutes.

3. Add vinegar and 1 t. sugar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

4. Add remaining ingredients. Reduce heat, maintaining a low simmer. Swirl pan continuously and vigorously until sauce is smooth, glossy, and emulsified.

5. Return pork chops and simmer gently until cook through, about 3 minutes (140 degrees).

Bread crumbs

Old bread (at least one day) or bread from the freezer, thawed completely (on the countertop). This can be almost any kind, including whole grain breads or hamburger buns. Refer to the following site for more information and tips: https://www.jessicagavin.com/how-to-make-bread-crumbs/

Grind bread in a food processor and spread in a single layer on a baking sheet. Bake at 300ºF for 10 minutes (until lightly toasted and dry), stirring occasionally. Completely cool on the baking sheet.

For italian bread crumbs, try mixing

• 1 cup of homemade bread crumbs
• ½ teaspoon kosher salt
• ⅛ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning

Roasted Cauliflower leaves

1. Take the leaves from a head of cauliflower and rinse them. Pat or shake dry and put in a bowl.

2. Drizzle olive oil over them and sprinkle salt, pepper, garlic powder, dill weed, and/or any other spices you'd like to try.

3. Roast in 400 degree oven for 10-20 minutes.

4. The longer they cook, the more they become like chips you can just eat like any other chip. Less cooking time, you can just treat like a warmed salad green of any kind and add nuts, dressing, etc.

Spinach Chicken Lasagna with white sauce

• 1 medium onion, chopped
• 1/2 cup butter, cubed 
• 1 very large (or 2-3 small) garlic clove, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups shredded part-skim mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil (try more)
• 1 teaspoon dried oregano (try more and/or just use Italian seasoning)
• 1/2 teaspoon white (or black) pepper
• 2 cups ricotta cheese
• 1 tablespoon minced fresh parsley
• 9 lasagna noodles, cooked and drained
• 2 packages (10 ounces each) frozen spinach, thawed and well drained
• 2 cups cubed cooked chicken

Directions

• Cook chicken in oil in a pan and thaw chicken. 
• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
• In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish (or two 8x8 pans, saving one for later); cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken.
• Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
• Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes.

Pulled pork, North Carolina style BBQ

2 medium onions, finely chopped (yes, needs a lot of onion)
1 T canola oil
6 garlic cloves, minced (fresh garlic is much better than dried)
1 t. crushed red pepper flakes (try half this amount if you like it mild)
1 t. pepper
1 can (14.5 oz) diced tomatoes
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 T. hot pepper sauce (try half this amount if you like it mild)
1 T Worcestershire sauce
1 t. ground cumin
1 boneless pork shoulder butt roast (3-4 lbs, if it's larger you may need to up the other ingredients)
8 Kaiser rolls, split

1. Saute onions in oil until tender. Add garlic and cook 1 more minute. Add everything else except meat and rolls. Cook over medium heat until heated.

2. Cut roast in half and add to slow cooker. Pour sauce over the top. Cover and cook on low for 10-12 hours. Remove roast, skim fat, shred meat with two forks when cool enough to handle and return to slow cooker.

3. Serve on a bun with sweet pickles.

Paleo Banana nut muffins

Quite dense and flavor is too peanut butter heavy, needs work. Try adding xanthum gum, peanut butter  1/4 c instead of original 1/2 c. Missing an acid for using baking soda. 

3 eggs
2 c mashed banana (3-4 medium)
1/4 c peanut butter or almond butter (I like crunchy but it's so dense creamy may be better)
1/4 c oil or softened butter (coconut oil is great but probably should melt into liquid)

1/4 C honey or brown sugar

1 t. cinnamon
1/2 t. nutmeg

1/2 t sea salt (or 1/4 t table salt)

1/2 t orange or lemon/lime zest 

1 t vanilla

1 c. oats
1/2 c almond or coconut flour (coconut is much cheaper 4.99 lb compared to 11.99), try gf flour blend
1/2 t. baking powder (recipe had said 1 t, but it had a bitter/metallic taste)
1 t. baking soda (needs acid-maybe orange juice?)
1/2 c finely chopped walnuts
3/4 c semi sweet chocolate chips (NOT dark choc chips, the muffins can be a little bitter)

1. Preheat oven to 350. Grease 18 muffin cups (could also try this as a pancake or waffle recipe).

2. Combine first group of ingredients with an electric mixer. Stir in the remaining ingredients with a spoon. Spoon batter into muffin cups until mostly full.

3. Bake for 18 minutes. Wooden toothpick should come out clean and it should be able to maintain its shape when you try to remove it from the pan.

Ham glaze

1 10lb bone-in fully cooked ham
1/3-1 c. (depending on how sweet you want it) packed brown sugar
2/3 c. pineapple-orange juice (or 1/3 c. each)
1/3 c. honey
2-3 T. (Dijon) mustard
1/4 t. orange zest
1/4 t. ground cloves
pineapple rings

1. Place ham in roasting pan and cook at 300-325 degrees in a roasting pan, covered.

2. In a small saucepan combine the remaining ingredients (except pineapple rings). Bring to a boil, then simmer for 5-10 minutes. Set aside.

3. Check ham after 1.5-2 hours (should be almost up to 140 degrees). Remove from oven, turn up to 350 degrees. Brush with glaze and secure pineapple rings to the ham with toothpicks (don't use colored toothpicks, as the color leeches into the food). Brush with glaze every 10 minutes for next 20-40 minutes.

Taco seasoning

1/4 c. (4 T) chili powder
2 T. cumin
2 t onion powder
1-2 t garlic powder
2 t dried oregano
2 t paprika (smoked?)
2-3 t salt
1 T. + 1 t. pepper
Pinch cayenne pepper or up to 1 t crushed red pepper flakes

Add ingredients together and store in a ziplock bag with date on it. Use about 1.5-2 T seasoning per 1 lb ground beef. After ground beef is browned, add seasoning and 1/2 c. water or beef broth.

Skillet meat and macaroni

1 lb ground turkey or beef
chopped onion
15 oz can tomato sauce
1 cup water
7 oz. pasta (macaroni, Mafalda, or other)
1/2-1 c. chopped red or green pepper (other vegetables might be good as well, green beans?)
2 T Worcestershire sauce
1 t. salt
1/4 t. pepper

In a large skillet over medium-high heat, cook meat and onion  until no longer pink and browned. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, covered, until noodles are tender, stiffing occasionally, about 20 minutes. Add water if needed.

Aebelskiver

1 c flour (gf biscuit blend works really well also)
1 1/2 t. sugar (optional)
1/2 t. baking powder
1/4 t. salt
2 eggs (can be separated for best effect, but not required whip the egg whites before adding at the end)
1 c whole milk (buttermilk is also good or can try 1/2 c milk and 1/2 c orange juice)
2 T. butter, melted (optional) 
1/2 t. vanilla, spices, and/or 1 T. melted chocolate (optional, for sweet instead of savory aebleskiver)

Optional toppings:
-cheese (either directly in the pan before the batter and/or inside the batter at the end of cooking)
-choc chips (can be added at the end, a minute before finished cooking or melted and added to dough or in the middle just before finishing)

-Fruit, but it needs to be cooked (like apple pie filling); cook 1 apple in 1 T butter w/ cinnamon and nutmeg. Add it right away after the batter is placed in each cup and either push it down or leave room to cover with a little more batter. Flip over after first side is cooked. Or use my sauteed apples recipe for filling.
-lingonberry or other jam
-fig compote with feta cheese
-smoked salmon, Havarti dill, cream cheese
-Pear with gorgonzola
-Salsa

1. Whisk first 4 ingredients together. Whisk eggs yolks, milk, and butter together and add to dry. Batter will be lumpy.

2. Beat egg whites with  mixer until they begin to form peaks. Fold into batter until no streaks remain. Put the batter in a squeeze bottle or other container that's easy to pour from.

3. Grease the Aebleskiver pan with oil or ghee, using a silicone brush, and squirt batter into aebleskiver pan one at a time. Fill each cup most of the way. Use a skewer to turn them after they start to bubble. Can start with a quarter turn of the batter to make a clam shell. Or can add more batter and keep turning until you get a round ball (much more difficult, kind of have to work with it like a glass blower to keep it in a ball shape).

No Bake Chocolate Peanut Butter Cookies

These are super quick and easy and almost taste healthy... 

Ingredients:

- 1 cup sugar
- 1/4 cup milk
- 1/4 cup (4 tablespoons) butter
- 2 tablespoons cocoa powder

- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup smooth or crunchy peanut butter
- 2 teaspoons vanilla extract
- pinch of salt 

Directions:

Line a baking sheet with wax paper.

Bring the sugar, milk, butter, and cocoa powder to a boil over medium heat, stirring occasionally, then let boil for 1 minute.

Remove from heat. Stir in the oats, peanut butter, vanilla, and salt.

Drop by teaspoonfuls onto the prepared baking sheet. Refrigerate until hardened; store in the refrigerator in an airtight container.

Broccoli Quiche

This recipe is adapted from a friend's homemade quiche recipe, combined with the things I like about our own quiche recipes, but quiche in general can be such a plain tasting food that it really helps to have a homemade crust that brings a pleasing texture and fresh taste to the ensemble. 

- 9-inch pie crust ("deep dish" pie crust is often safest)
- 2 cups broccoli (steamed for 4 minutes or heated according to package directions)
- 1 cup Gruyere, Swiss cheese, or similar cheese, cubed or grated
- 1/4 cup Parmesan cheese, grated
- 5 eggs, lightly beaten
- 3/4 cup half and half or milk/cream
- 1/4-1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon (white) pepper

1. Pre-bake crust according to package directions (400 degrees for 10 minutes or 450 for 5 minutes are common) or make your own.

2. Put broccoli and cheese(s) on top of crust first. Mix the remaining ingredients together and pour over.

3. Bake at 375 degrees for 30-40 minutes (you can start at a warmer temperature for first 5-10 of those minutes to make sure the crust is brown enough, but may need to use a pie crust shield if it starts to get too brown).

Braised Pork Loin Chops

1/4 t garlic powder or 1 clove minced garlic
1 t. rubbed sage
1 t. dried rosemary, crushed
1/2 t. salt
1/4 t. pepper

4 boneless pork loin chops
1 T. butter
1 T. olive oil

1/2-3/4 c. dry white wine (I used La Poule Blanche Sauvignon Blanc, which was excellent)
Parsley

Mix first 5 ingredients and rub over chops. Heat butter and oil in a large skillet and brown chops on both sides. Add wine and cook until pork chops are cooked. Sprinkle with parsley.

Strawberry salad

Romaine or other lettuce/greens

Strawberries, avocado, pecans, feta cheese, other toppings as desired

Dressing: 

1/4 c olive oil

3 T. sugar

2 T. honey

2 T. cider vinegar

2 t. lemon juice

1/4 t. salt

1. Whisk dressing ingredients in a small bowl. 

2. Divide lettuce among bowls or plates and top with sliced strawberries, dressing, etc. 

Chia energy bites (4 recipes)

• 1 1/2 c quick cooking oats
• 1/4 c ground flax seed or protein powder
  
• 1/2 c almond or peanut butter (creamy holds together better, cinnamon almond butter is especially good or try sunbutter if you need something without nuts)
• 2-4 T honey or Maple syrup
  
• 1/4 c chia seeds
  

Optional:

• 1/4 c mini choc chips
  
• 1/4 cup raisins or shredded coconut (unsweetened) + additional for rolling in

Combine all ingredients and refrigerate for 1 hour or until firm enough to roll. Shape into 1 1/2 in balls and roll in additional coconut if desired.

A similar recipe for comparison:

• 1 c old fashioned oats
• 1/3 c unsweetened coconut flakes
• 1/3 c peanut butter
• 2 T maple syrup
• 2 T chia seeds
• 1 t vanilla
• 1/4 t cinnamon
• 1 oz dark chocolate

1. Combine in a food processor for 10-12 pulses. If it's too sticky to roll into balls, add oats. If it's too dry, add peanut butter. Roll into balls and store in airtight container for up to 1 week on counter or fridge or 3 months in freezer. 

Dates option:

• 1/2 C rolled oats
• 1/2 c hemp hearts
• 4-7 dates, pitted (can sub maple syrup)
• 1/2 c walnuts
• 3 T almond butter
• 1/2 t vanilla
• 1/2 t cinnamon

Process in food processor. If too dry, add water. Too sticky add oats or put in fridge to harden. Roll into balls to eat plan or roll in hemp seeds, coconut, and/or very finely chopped walnuts. 

Tumeric version:

• 1 1/3 c rolled oats
• 1/4 c almonds
• 1/4 c hemp seeds
• 1/2 c nut butter (pb or almond?)
• 1/4 c malple syrup
• 1 t lemon zest
• 2 T lemon juice
• 1 t ground tumeric
• pinch salt and pepper
• 1 T flax and/or chia seeds, optional

1. Combine in a bowl. Roll into balls and place on parchment lined tray. Chill in fridge until set then store in airtight container in fridge up to 1 week or freezer for 2 months. 

Teriyaki Glazed Chicken

1 lb chicken
2-3 T canola oil
4 medium carrots, julienned
1 medium onion, julienned
1/2 c soy sauce (low sodium)
1/4 c brown sugar
hot cooked rice (we like to use the fried rice packets from the store with brown rice)
Sesame seeds
Green onion (optional)

1. In skillet or wok, stir-fry chicken in oil until cooked through. Remove and set aside, cutting into pieces after cooled (8-10 minutes). Stir-fry carrots and remaining oil for 2 minutes. Add onion and cook until tender 2-4 minutes.

2. Combined soy sauce and brown sugar, add to skillet. Bring to a boil, return chicken and boil until slightly thickened about 3-5 minutes. Sprinkle with sesame seeds and green onion.

Chicken and Dumplings

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 pound chicken breasts (or other chicken, but remove skin and bones when cutting up)
• 2 tablespoons canola oil

• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 2 T butter
• 3 garlic cloves, minced
• 5-6 cups chicken stock
• 1/2 cup white wine
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns

• DUMPLINGS:
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup 2% milk
• 1 tablespoon butter, melted

• SOUP:
• 1/2 cup heavy whipping cream (I've subbed sour cream and this worked ok)
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• Additional salt and pepper to taste

Directions

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
• Add onion, carrots and celery to same pan with 2 T butter; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Stir in wine and reduce. Gradually add stock, stirring constantly. Stir in sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
• For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside and let rest for a few minutes.*
• Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup.  Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
• Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

*Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air. 

Double Chocolate Chip (mint) cookies

2 C flour
2/3 C unsweetened cocoa powder
1 t baking soda
1/4 t salt
1 C (2 sticks) butter, softened
1 C white sugar
2/3 C brown sugar
2 eggs
1 t peppermint extract (optional)
6 oz. choc chips

1. Mix flour, cocoa powder, baking soda, and salt in a small bowl.
2. Beat butter and sugars until light and fluffy. Add eggs and peppermint extract. Add flour mixture. Add chocolate.
3. Drop by rounded tablespoons onto a baking sheet. Bake 8-10 minutes at 350 degrees.

Candied Acorn Squash

1 medium acorn squash
2 T butter, melted
3 T brown sugar
Dash cinnamon, nutmeg, vanilla, cloves, any other spices

1. Cut squash in half lengthwise and discard seeds. Arrange squash halves cut side down in a baking dish, with an inch of water in the bottom. Bake at 350 degrees for 30-40 minutes depending on size.

2. Melt butter and stir in sugar and spices. Turn squash cut side up and spoon over the butter mixture. Bake another 10-20 minutes until squash is tender.

Crockpot Chicken Wild Rice soup

The texture of this soup was too mushy on first attempt so I'm going to suggest here that we try adding some bigger chunks of carrots towards the end and much less flour/butter roux than the original recipe. Definitely should be served with bread or crackers. 

1 c. uncooked wild rice soup
1 lb chicken breasts
1 c. chopped carrots and 1 c. diced celery and onions (mirepoix plus extra carrots)
6 c. chicken broth
1 t. poultry seasoning (used Herbes de Provence; needed more) 
1/2 c. butter (try half of this)
3/4 c. flour (try half of this)
2 c. whole milk
a few tablespoons white wine (optional)
up to 2 c. additional milk or water, if needed

1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, 1.5 c. mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 6-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.

2. Try adding 1/2 c. chopped carrots about an hour before done. Using a fork or two, shred the chicken. As the rice, carrots, and chicken are about done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

1. 
   

Hot fudge from KW

2 c (2/3 c.) dark cocoa powder
1 c (1/3 c.) or less? brown sugar

2 c (2/3 c.) half and half (I used half heavy cream and half whole milk)
1-1/1/4 c (1/4-1/3 c.) light corn syrup
1 c (1/3 c.) butter, cut into pieces
1 1/2 t. (1/2 t.) peppermint extract (optional)

Sift cocoa powder and brown sugar to remove lumps. Whisk together with half and half in a small pot on medium low heat, stirring occasionally. As it begins to warm and dissolve the sugar, add corn syrup and butter. Sitr until butter melts and all is evenly combined.

Once it's hot, remove from heat and stir in peppermint extract, if desired.