Fruit Sandwich

 Fruit Sandwich

2 slices of bread
Cream Cheese
Jam, preserves, or jelly
Mixed berries

On one slice of bread spread your cream cheese and place your berries on that side. On the other side spread your jam, preserves or jelly. Put them together and you have a fruit sandwich.

Sloppy Joe Casserole

 Sloppy Joe Casserole

Equipment

• 9x13 baking pan
• Cast Iron Skillet

Ingredients

• 1 lb ground beef
• 3/4 cup ketchup
• 1/4 cup water
• 3 teaspoon brown sugar
• 2 teaspoon worcestershire sauce
• 2 teaspoon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 12 oz biscuits *cut into quarters
• 1 cup cheddar cheese *shredded

• Preheat oven to 350 and spray a 9 x 13 baking pan with cooking spray.
• In a skillet over medium heat, cook the beef/turkey until no longer pink. Drain fat.
• Add in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt.
• Simmer for about 5 minutes.
• Remove from heat.
• Pour meat mixture into a medium bowl.
• Add the quartered biscuits to the bowl and toss until thoroughly combined.
• • Pour biscuit/meat mixture into prepared baking pan.
  • Sprinkle cheese on top evenly.
  • Place pan in oven and bake for about 28-30 minutes, or until golden brown.
  • Remove from oven and serve!!

  Notes

  Recipe adapted from: Plain Chicken

  Nutrition

  Calories: 448kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 655mg | Potassium: 302mg | Fiber: 1g | Sugar: 13g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

Recipe from: https://thecookinchicks.com/sloppy-joe-bubble-up-casserole/

Individual Spinach Souffles

1-1/2 Tbsp.  Butter, plus more for pans

1/3 cup grated parmesan, divided

1-1/2 Tbsp. Flour

2/3 cup Milk

1/2 lb fresh spinach, blanched, drained and chopped

Salt and pepper to taste

1 Rbsp. Lemon juice

1/4 tsp. Nutmeg

6 eggs, separated, discarding 1 yolk or reusing for a different dish

1/2 cup cheddar cheese

Preheat oven to 375 degrees. Generously butter a muffin tin or 6 4-oz ramekins. Sprinkle parmesan into the bottom of each. In a saucepan, melt rhe butter. Add the flour and stir th make a roux. Cook, stirring constantly, for 2 minutes. Stir in milk and cook for 1 minute. Turn off heat and stir in salt, pepper, lemon juice, nutmeg and spinach. Stir in the egg yolks and cheese into the hit mixture. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peak. Fold the egg whites into the spinach mixture. Divide the mixture between the ramekins it muffin pans and bake for 20 minutes. Makes 6 servings. (Ramekins)

Recipe by: Laurel Woodward

Note** I use Pam spray for my muffin tins. I also plan to try freezing 1 to see how well they freeze and thaw and taste after. Also plan to try with other ingredients to. I will update afterwards. 

Beef Soup Bone Vegetable Stew Recipe

 Beef Soup Bone Vegetable Stew Recipe

Ingredients:

2-3 lbs beef soup bones

1 tbsp apple cider vinegar

6 cups water

2 tbsp olive oil or other cooking fat

4 cloves garlic, minced

1 onion, diced

1.5 lbs potatoes, chopped

4 carrots, diced

1 cup tomato sauce

2 tbsp Worcestershire sauce

1 tsp fish sauce (optional)

2 bay leaves

1 tbsp salt

1 tsp pepper

3 tbsp tapioca or arrowroot starch (or other thickener) dissolved in 2-3 tbsp water

Directions:

1. Heat pan over medium to high heat and sauté garlic and onion in olive oil or other fat until fragrant.

2. Then, add beef soup bones to pan and sear on both sides.

3. Place soup bones, onion, and garlic in slow cooker and cover with water and 1 tbsp of apple cider vinegar.

4. Add the rest of the ingredients to slow cooker besides the tapioca starch or other thickener.

5. Slow cook for 8 hours on low or 200°F.

6. After cooked, remove bay leaves and bones from the stew.

7. Dissolve tapioca starch or other thickener in water and stir into hot stew pot.

Serve and Enjoy!

Lemon Blueberry Dutch Pancake

 

Lemon Blueberry Dutch Pancake

Ingredients

4 eggs

1/2 cup milk

1/2 cup flour

1 tsp vanilla

1/4 sp salt

3 TBSP sugar

2 TBSP meltedf butter

Zest of lemon

Place all ingredients in a blender. Blend until smooth. Melt 2 TBSP of butter in an oven safe skillet over medium high heat. Add 1 cup of blueberriesthen immediately add the batter and transfer to a 450 degree oven for 15 minuters. It will puff up in the oven but will collapse as it cools. To serve dust with powdered sugar if you wish an drizzle with maple syrup.

Notes; I used a hand mixer the 2nd time I made and turned out just fine. I also used lemon juice instead of lemon zest. You can use different fruit with this but if lemon don't with it omit it.

Beef Chili (Instant Pot)

 Beef Chili

2 lbs ground beef, 85% lean

4 cups crushed tomatoes

1/2 cup beef stock

1 large onion, peeledand diced

1/3 cup dried red beans (soak beans overnight)

1/3 cup dried black beans (soak beans overnight

1/3 cup navy beans (soak beans overnight)

1/4 cup chili powder

1 tsp. cumin

1 tsp ground coriander

1 TBSP sea salt

1 TBSP crushed red pepper flakes

1 TBSP sugar

2 Tbsp grape seed oil

sour cream for garnish

Cheddar cheese for garnish

1. Place the inner pot in the Power Cooker (Instant Pot). Place the oil in the inner pot. Press Chicken/Meat button. Add the beef and onions. Cook for 5 minutes. Add the spices and cook for 1 minute.

2.  Add the remaining ingredients.

3. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed

4. Press the warm/cancel button.

5. Press the Soup/stew button and then press the Time Adjustment button until you reach 20 minutes.

6. Once the timer reaches 0, the cooker will automatically switch to keep warm. Switch the pressure release valve to open. Whe the steam is completely released, remove the lid.

7. Garnish with sour cream and shredded cheddar cheese.

8. Serve

Note* I use can beans instead of the dry one. It eliminates the whole soak overnight process. I also have used other beans other than what it calls for. Still turns out just fine. I have also used diced tomatoes instead of crushed.

Slow-Cooker Cranberry-Orange Pork Roast

Slow-Cooker Cranberry-Orange Pork Roast

2 tbsp. oil

1 flat boneless pork loin roast (4 lb.)

1 can (14 oz) whole berry cranberry sauce

1/2 cup Kraft Classic Catalina Dressing

1 tbsp. less-sodium soy sauce

1 tbsp. cornstarch

1 tsp. zest and 1/4 cup juice from 1 orange

Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 on each side or until browned on both sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing and sauce; pour over meat. Cover with lid.

Cook on low 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high 10 minutes or until thickened.

Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.