Cauliflower Breakfast Casserole

 1 lb bacon strips, chopped

1 c chopped sweet onion

1 bell pepper (red and/or green)

9 large eggs (4 eggs was fine for a 1/2 recipe)

1 1/2 c ricotta cheese

4 c frozen riced cauliflower (could try substituting some hashbrowns for part of this)

2 c shredded cheddar

1 c shredded swiss

1/2 t pepper

1/4 t salt

1. Preheat oven to 350. Cook bacon. Cook onion and peppers in 1 T bacon grease, 6-8 min or until tender. 

2. Whisk eggs and ricotta in a large bowl. Add all other ingredients and stir. Pour into 13x9 pan (8x8 was fine for 1/2 recipe). Bake uncovered for 40-45 minutes. 

Cauliflower au Gratin

 1 large head cauliflower (about 2 lbs), cut into florets

2 T olive oil

1 t salt, divided

1 t pepper, divided

4 T butter, cubed

3 T flour

2 cups 2% milk

1 c shredded swiss

1/2 grated parmesan

1/2 t onion powder

1/2 t ground mustard

1/2 t Worcestershire sauce

1/8 t cayenne pepper

Chopped fresh thyme, optional

1. Preheat oven to 375. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 t salt and 1/2 t pepper. Toss to coat. Bake for 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer (keep in mind it will be cooked more in the dish itself). 

2. In a saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and the remaining salt and pepper. 

3. Pour 3/4 c cheese sauce into a greased 2 qt baking dish. Top with cauliflower and remainging cheese sauce. Bake, uncovered until bubbly and lightly browned, 30-35 minutes. 

Chocolate Fudge

 2 t plus 1 c butter, divided

4 c sugar

1 c milk (we used 1%)

25 large marshmallows

11.5 oz milk chocolate chips

12 oz (2 c) dark chocolate chips

2 oz unsweetened chocolate

1 t vanilla extract

Optional walnuts could be good

1. Line a 13x9 pan with foil; grease the foil with 2 t butter.

2. In a large heavy saucepan, combine the sugar, milk, and 1 c butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat. 

3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour. 

4. Score into 1-in squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.

Coconut Almond bars

12 whole graham crackers

2 c mini marshmallows

3/4 c butter, cubed

3/4 c brown sugar

1 t ground cinnamon

1 t. vanilla extract

1 c sliced almonds

1 c sweetened shredded coconut

1. Preheat oven to 350. Line a 15x10x1 in baking pan with foil, letting foil extend over sides by 1 in. Lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.

2. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat;stir in vanilla. 

3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool complete in pan on a wire rack. 

4. Using foil, lift cookies out of pan. Cut into triangles; discard foil. 

Chocolate Orange Cookies

 

These are amazing, don't cut corners by using dried zest, use the real thing, it's great! 

Ingredients: 

1 cup unsalted butter, softened 

1/2 cup light brown sugar, packed 

1 1/4 cups granulated sugar 

1 large egg, room temperature 

1 teaspoon pure almond extract 

1 teaspoon freshly squeezed orange juice 

2 1/4 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon cardamom  

1 tablespoon orange zest (about 1 medium orange) 

4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting 

Coarse sugar for rolling, (such as sugar in the raw) 

Flake sea salt 

Additional orange zest for sprinkling

 Directions:

 1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute. 

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer. 

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week). 

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack. 

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set. Store the cookies in the refrigerator to ensure the chocolate stays set.

No can Tater Tot Hot Dish

 Filling

-1 lb ground beef

-10 oz mushrooms

-onion

-1 t. fresh thyme or equivalent dried

-2 medium zucchini (2 c) or other vegetables (green beans)

-1 6oz can tomato paste

-salt and pepper to taste

Sauce

-2 T butter (1 T can be leftover grease from beef)

-2 T flour

-1 T Dijon mustard

-2 c whole milk

-1 c orange cheese

-pinch nutmeg

-1/2 t black pepper

Toppings

-tater tots

-1/2 c cheese

1. Brown ground beef. Add mushrooms and onion (remove some of the grease or add butter, as needed). Cook until soft and tender 5-7 minutes. Add thyme, vegetables, tomato paste, salt and pepper and cook until heated through. Put in a 9x9 pan. 

2. Melt butter in the same pan and add flour. Whisk in mustard for a minute and then milk, until mixture is completely blended and hot. Remove from heat and stir in cheese, nutmeg, and pepper. Pour over beef mixture in pan. Some can be reserved to put on top of tater tots. 

3. Top with tater tots and extra cheese and sauce if desired. It gets a little mushy with sauce on top. Cook for 30 minutes at 400 degrees. Cook some of the tots on a separate cooking sheet if you want some crispy ones. 

Crockpot Chili without beans (aka Biryani Beef)

Becky says my adaptation of this recipe tastes like her dad's chili recipe that she enjoys.  

Ingredients:

2-3 lbs beef chuck, cut into 1-inch cubes

1 tbsp canola oil

1-2 cups yellow onion, 1/4-inch diced

2-2.5 cups beef stock

1 can (6oz) tomato paste

1 tbsp ginger puree or equivalent dried

1 tsp garlic, minced

2 tbsp butter (or yoghurt to finish)

1 recipe of Biryani Spice (see below)

Biryani Spices

 ¾ tsp black pepper

 ½ tsp coriander

 ½ tsp cumin

 1 tsp turmeric

 1 tbsp chili powder

 1 tbsp curry powder

 ½ tsp fennel

 1/2-1 teaspoon salt

Garnish / Sides (optional)

 Basmati rice

 Roasted cashews

 Cilantro, minced

1

Preheat an oven to 350F.

2

Season the beef with salt and pepper.

3

In a French oven large enough to hold the beef and onions, heat 1 tablespoon of oil on medium high heat and sear the meat on all sides, approximately 2-3 minutes per side. You may want to do this step in batches, based on the size pot you are using.

4

When the beef is browned, put in crock pot or set aside.

5

Add the diced onion to the pan and sauté until the onions just begin to soften.

6

Add the remaining ingredients and transfer to a crock pot where it can cook for the day (I had it in for about 6-7 hours) on low.

7

If not using a crock pot, bring the pot to a simmer, cover and place in the oven for 3-4 hours, until the beef is tender.

8

Remove the pan from the oven and check the seasoning and adjust as needed.

9

Serve over rice and top with roasted cashews and cilantro, if desired. Green onion and cheddar could be another nice topping. 

Rhubarb sauce

Ingredients

1/4 c sugar or more to taste
1 T juice (orange or other like apple, cranberry, lemon...)

1/2 t zest (orange or lemon)

1/2 t cinnamon (can try adding other spices like ginger and nutmeg, not cloves)

1/2 lb rhubarb (approximately 6 large stalks)

1/2 C frozen berries, optional (if you use fresh, try pureeing in a blender)

Method

Stir together sugar, zest, spices, and juice in saucepan over medium. Stir constantly until it begins to boil. Add rhubarb and any fruit you'd like. Simmer for 4-5 minutes, until rhubarb starts to fall apart but about 1/3 of it stays intact. Taste and add more sugar if needed. 

Cool on counter and then in the fridge until chilled. Can be refrigerated for awhile, can be in the freezer up to 3 months. 

Serve with ice cream or pancakes, yogurt and granola, etc. It's really good plain also.

Can also whip 3/8 c whipping cream and add 1/8 c sour cream to serve with rhubarb.

Eggs with sausage cheese sauce

1/2-1 lb pork sausage

1/2 lb. mushrooms, chopped
1/2 c. chopped onion
1/2 c. chopped red pepper
1-2 T butter

1 T. flour

1 C. half and half

1/2 t. seasoned salt, divided

1/2-1 c. shredded cheddar cheese

4 eggs

1 T minced fresh parsley

Directions

1. In a large skillet, brown and cook sausage. Remove from pan. 

2. Add mushrooms, onion, and red pepper to skillet with some additional butter, if there's not enough grease left from sausage. Remove from pan. 

3. In the large skillet (or could be doing this simultaneously, in a saucepan), melt butter. Stir in flour, 1 cup cream, 1/4 t. seasoned salt and bring to a boil, stirring constantly until thickened 1-3 minutes. Stir in cheese and as much of the sausage and vegetables as desired. 

4. Meanwhile, in a small bowl, whisk eggs, 2 T. half and half, and 1/4 t. seasoned salt. Cook in a small skillet as an omlette or scrambled eggs or in a well greased waffle maker (being careful not to overcook). Serve eggs with sauce and meat/veggies and sprinkle with parsley. 

Cheese Fondue, no alcohol

14 oz (3.5 c) cheese (We used swiss and gouda, but swiss and gruyere were recommended. It's better if you buy a block that you shred yourself for this as pre-shredded cheese can create a different consistency.)

2 T. cornstarch

1 C. low-sodium, good-quality chicken broth

dash lemon juice (this acid is essential as a replacement for the usual wine)

1 T pressed garlic 

1/4 t. white pepper

1/4 t. nutmeg

dash paprika

1/4 t "Mirador" seasoning (we didn't add this, it's a Swiss spice blend not easily available in the US. Could try other spice blends). 

_______________________________________________________________________

1. Toss cheeses with cornstarch

2. Heat chicken broth, lemon juice, and garlic in fondue pot (or saucepan) to a simmer. Add cheese gradually, stirring constantly, but not too quickly. A wooden spoon stirring in an S shape pattern is great, scraping the bottom to prevent burning. 

3. Add spices once the cheese is melted, it should be the consistency of warm honey. Can add more cheese to thicken consistency. Remove to table, can keep on a low heat setting or it's fine without heat for awhile if you can't keep it warm with a special fondue flame or outlet close enough to the table. 

4. Serve with broccoli, cauliflower, carrots, apples, chicken sausages, bread, potatoes, etc.

5. Emily's favorite part is if you drop your food in the pot, you have to give your neighbor a kiss. 

Potatoes with sour cream and tomatoes

2-2 1/4 lb (about 6 cups) small red potatoes (or russet is fine), chopped
1 large onion, chopped
8 oz sour cream
2 c orange cheese
1/2 t salt
1/4-1/2 t. cayenne pepper (optional)
14.5 oz can diced tomatoes (I used one with roasted garlic), drained

1. Preheat oven to 350. In a large saucepan, cook potatoes and onion in a large amount of boiling water (I just added onion powder later as it seemed like onion would just get drained away in this method) for about 10-20 minutes depending on size. It needs to retain its shape but be mostly cooked. Drain and return to saucepan.

2. Add sour cream, cheese, salt, pepper (I just used black pepper) and tomatoes. Transfer to baking dish (I used large jellyroll style pan/cooking sheet).

3. Bake uncovered for 30 minutes (I actually did 400 degrees for 20 minutes which seemed to work also).

Note: It still doesn't get crispy like other cheesy potato recipes so might try less sour cream. The diced tomato adds a lot of flavor so might be good with other kinds of seasoned diced tomatoes too.

Buttermilk fried chicken

4 chicken drumsticks and/or thighs or 1-2 chicken breasts
1/3 c flour
1/2 t dried thyme, savory, or basil

1/4 t salt
1/4 t onion powder
1/4 t pepper
1/4 c milk (or buttermilk or sour milk-3/4 t lemon/vinegar and add milk to fill up to 1/4 c)

1 egg
saltines or other crackers
3-4 T cooking oil

Gravy (optional)
2 t flour
1/2 t instant chicken bouillon
dash peper
2/3 c milk

1. Combine flour, herbs, salt, onion, pepper in one dish. Put milk and egg in other dish. Cut chicken into 3rds if using chicken breast. Dip in flour, then milk, then flour again or try crackers or other coating for 3rd bowl.

2. In large skillet, cook chicken in oil over medium high heat, turning to brown evenly. Cook on medium low until cooked through (155 degrees). Remove chicken and keep warm.

3. For gravy, add flour, bouillon, and pepper to skillet. Add milk, cooking and stirring until thickened and bubbly, Stir one more minute.

Pizza dough

Adapted from https://www.tasteofhome.com/article/best-pizza-dough/?_cmp=TestKitchenInsider&_ebid=TestKitchenInsider4272020&_mid=342074&ehid=DF99C6F6E8C0170D81E608E939849B33828286C1&os_ehash=DF99C6F6E8C0170D81E608E939849B33828286C1

Ingredients: 
1 c warm water (110-115 degrees)
2 t. sugar, divided
1/4 oz active dry yeast (2 1/4 t.)

3 c (plus extra as needed) bread flour (or all purpose does ok; 1/4-1/2 cup wheat flour and/or corn flour are also good substitutes for some of it. We keep whole wheat pastry flour on hand)
1 t salt
1 t each basil, marjoram, oregano and garlic powder
1/3 C. oil (vegetable or olive)

1. Combine water and 1 t sugar, add yeast. Wait 5-10 minutes for it to proof (bubbles on surface).

2. Combine 3 C flour, 1 t. sugar, salt, garlic powder, herbs. Make a well in the center and add yeast mixture and oil. Stir together, adding more flour if too sticky.

3. Knead for 6-8 minutes (adding flour or water as necessary).

4. Rest in a greased bowl for 30 minutes, then put bowl in fridge over night.

5. Remove dough from fridge and let come to room temperature. Split in two for two small pizzas or use whole for one large pizza. Roll out on a lightly floured surface and place in a greased pan (pizza pan or springform pan or other pan appropriate to size and style).

6. Add marinara/pizza/spaghetti sauce, cheese, other toppings (mushrooms, tomatoes, pepperoni, etc). A good sauce makes a big difference. 

7. Cook at 400 degrees for about 20 minutes. 

Cottage pie

Ingredients: 
2 tablespoons olive oil
1 medium onion, diced
8 ounces (cremini) mushrooms, diced
2-3 medium carrots, diced
2 cloves garlic, minced
1 pound ground beef (or lamb for shepherd's pie)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups (beef) stock
2 tablespoons tomato paste (1/2 of a 6 oz can)
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary (or equivalent dried)
2 sprigs fresh thyme (or equivalent dried)
1 cup frozen peas (or peas and carrots)
1 cup frozen corn
Sea salt and freshly-cracked black pepper

Add a crunchy topping? Butter cracker crumbs or crunchy fried onions? Or cook it inside an actual pie crust?

Mashed potatoes for topping (see below):
-2.5 pounds (5 medium potatoes) potatoes (russet, Yukon gold, etc)

-1/4 cup butter
-1/2 cup whole milk, or more as needed
-2 ounces cream cheese
-sea salt and freshly-cracked black pepper

Mashed Potatoes Directions: 
Halve the potatoes and cover with cold water. Salt the water. Bring the potatoes to a boil, and boil until fork tender. Drain the potatoes, and then mash. Season with salt and pepper, add 3 T butter (save the remaining 1 T to put on top) and continue to mash. Mix in cream cheese and milk, and mash until the potatoes are smooth and lump-free. Taste, and adjust the seasoning and milk to your preference.

Pie Directions: 
1. Preheat the oven to 400 degrees F.

2. In a large braiser or sauté pan, cook the onion in the olive oil until softened, add the garlic and ground beef, and continue to cook until the meat has browned. (Leave at least 2 T fat in the pan. If there's not enough room, meat can be removed for cooking vegetables and added back in later.) Add the mushrooms and carrots and continue to sauté until the vegetables are just tender.

3. Sprinkle the mixture with flour and stir until coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

4. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas and corn.

5. Season well with salt and pepper and remove the bay leaves, rosemary and thyme sprigs.

6. Place the meat mixture into a large baking dish or keep in the large braiser (needs to be big enough or it makes a big mess, bubbling over the top. Try 9x13.) Top with a thick layer of mashed potatoes. Cut up 1 T of butter and top to promote a golden crust. Add crunchy topping if desired?

7. Place the baking dish above a parchment-lined baking sheet to prevent spills. Bake for about 18-20 minutes, or until the potatoes begin to turn golden brown. Broil for extra browning, as desired. Garnish with fresh herbs, and serve warm.

Pepitas

1. Put squash seeds in the fridge for 2-4 days to dry out. 

2. When you're ready to bake, mix with olive oil, salt, garlic powder and chili powder to taste.

2. Roast at 350 degrees for 10-20 minutes, until golden.

I've tried a variety of seasoning mixes, (taco seasoning, curry and brown sugar, etc), but usually come back to what I do in #2 above.

Pecan Pie Bars

Ingredients:

CRUST:
- 1 1/2 cups all flour
- 6 tablespoons butter, softened
- 2 tablespoons + 2 teaspoons sugar
- 1/4 teaspoon salt

FILLING:
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 3/4 cup corn syrup
- 1 1/2 tablespoons butter, melted
- 3/4 teaspoon vanilla
- 1 1/4 cup chopped pecans
- 1/3 to 1/2 cup miniature chocolate chips (optional)

Directions:

Preheat oven to 350F. Grease a 7x11" or 9x9" glass pan.

Beat flour, butter, sugar, and salt in large bowl with electric mixer (or use pastry blender) until crumbly. Mixture will be dry. Press firmly in pan. Bake about 20 minutes or until lightly browned.

Mix the eggs, sugar, corn syrup, melted butter, and vanilla in a bowl until well blended. Stir in pecans (and miniature chocolate chips, if desired). Pour over the baked crust; spread evenly.

Bake about 25 minutes or until filling is set. Cool completely.

Rhubarb Crumble

3 C fresh or frozen rhubarb (1/2 in pieces), thawed if frozen
1 C diced apples (peeled if skin is thick, we used some really good Pazazz apples with skin on)
1 C strawberries, sliced (and thawed, if frozen)
2 T sugar (original says 1/3 C, but doesn't need it. Could try honey or other sweetener)
1/2 t. cinammon

1/2 C flour
1 t. baking powder
1/4 t. salt
4 T cold butter

1 T. brown sugar (original says 2/3 c, but if you add ice cream, it doesn't need this much sugar)
3/4 C quick cooking oats
Pecans, optional
Ice cream or yogurt, optional

1. Combine first 5 ingredients in 8x8 pan. Drain excess moisture, especially if using previously frozen ingredients (and thaw those ingredients before combining with sugar and cinnamon).

2. Combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats (and pecans). Sprinkle over rhubarb mixture.

3. Bake at 350 until lightly browned 40-50 minutes (might need to turn up the temperature at the end to help with browning. I did 400 for last 6 minutes). Serve with ice cream or yogurt (Noosa is a good sweet yogurt to use if you cut out a lot of the sugar in the recipe or Siggi's is a good low sugar yogurt if you keep a lot of the sugar in the recipe).

Cheddar Ham Soup

It's like a healthier version of mac and cheese, with veggies instead of noodles!

2 C potatoes, diced (and peeled if you'd like)
1 1/2 or 2 C water (or broth)
1/2 c sliced carrot (I made coins and cut bigger ones in half)
onion (I used dried minced onion with broth mixture and frozen chopped onion in cheese sauce)

1/4 c butter, cubed
1/4 c flour
1 1/2 or 2 C milk (I used skim with some heavy cream, recipe says 2%)
1/2 t. salt or much less (depends on if you use salty ham and stock or not)
1/4 t. pepper
2 C cheddar cheese
1.5 C fully cooked ham, cubed
1 C frozen peas (peas and carrots worked fine for us)

noodles, optional (it tastes like mac and cheese, so adding noodles can make it more appealing to kids)

1. In a saucepan, combine first 4 ingredients and bring to a boil. Simmer covered, about 10-15 minutes (depending on size of chunks)

2. In another saucepan melt butter with some more onion for a few minutes. Stir in flour until smooth. Add milk, pepper, and salt to taste. Boil for 2 minutes or until thickened. Stir in cheese until melted. Add to undrained potato mixed. Ham and peas can be added to either mixture, if one is finished before the other.

Cincinnati Chili

1 lb ground beef
1 lb ground pork
chopped onions (recipe says 4 but we do a lot less)
6 garlic cloves, minced
16 oz. can kidney beans (recipe says 2 but we did 1)
28 oz. can crushed tomatoes
1/4 c. baking cocoa
1/4 c. vinegar (recipe says white vinegar but we did red wine vinegar which was good)
2 T. chili powder
1 T. ground cinnamon
1 T. Oregano
2 T. Worcestershire sauce
2 t. ground cumin
2 t. allspice
1 t. sugar
1-2 t. hot pepper sauce
3 bay leaves

1. Brown beef and pork, drain some of the fat. Add chopped onions. Add remaining ingredients and bring to a boil. Cover and simmer 1.5 hours or until flavors have a chance to blend. Discard bay leaves.

2. Serve with spaghetti and garnish with cheese, tomatoes, and green onions.

Pan fried potatoes

• 2

  large baking potatoes
• 1

  small onion
• 2 -3

  garlic cloves
• ¹⁄₄

  teaspoon paprika (smoked is good), can try chili powder or other similar spices
• salt
• pepper
• 2

  tablespoons white wine
• olive oil and/or canola oil mixed together, as needed

  
  

  Cheddar Cheese

DIRECTIONS

• Microwave potatoes for 5-6 minutes to soften.
• Cut potatoes into bite size pieces(about 1 inch cubes) OR coins.
• Dice onion.
• Spray large frying pan with olive oil and add potatoes, onions, and garlic adding more oil as needed to brown the potatoes, leave 4-5 minutes on each side to brown. Can add rosemary, thyme, or other hearty herbs at this point if desired. Cook on medium heat until tender and browned.
• When done, add white wine, paprika (and/or similar spices) , salt and pepper to taste. Cook for 1 minute and add cheddar cheese.