CHICKEN TERIYAKI

http://www.thirtyhandmadedays.com/easy-and-healthy-slow-cooker-chicken-teriyaki-recipe/

SLOW COOKER CHICKEN TERIAYKI
This was super easy and good.

UPDATE: Abagail said we should have this ever week.  Everyone loved it.  Had with rice and fresh cooked vegetables (broccoli & corn).  We used IKEA bowls.  Had in the instant pot all day.  Then cut up chicken and stirred with sauce while the rice was cooking.

• 2 pounds boneless chicken breasts (3 breasts)
• 1 pound fresh or frozen stir fry vegetables*
• 2 cloves garlic, minced
• ¼ cup soy sauce
• ¼ cup honey
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes (didn't add)

1. Add all ingredient to slow cooker.
2. Cook on low setting for 6-8 hours.
3. Shred chicken and mix with sauce in slow cooker.

NOTES

*This recipe works great with any kind of fresh or frozen vegetables! My favorite fresh mix is sugar snap peas, sliced red peppers, and shredded carrots (note: fresh broccoli doesn't freeze well). If you prefer al dente vegetables, wait to add them until the last 30 minutes of cooking.

FRENCH DIP SANDWICH

FRENCH DIP SANDWICH
These were so easy and everyone loved them!

http://www.bunsinmyoven.com/2016/03/21/french-dip-sandwich/

• 2 cans (10.5 ounces each) condensed French Onion Soup
• 1 can (10.5 ounces) Beef Consomme
• 3-4 pounds beef chuck roast
• 8 sandwich rolls
• 8 slices provolone cheese
• 
  

1. Place the roast in a slow cooker. Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.
5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediately with the sauce on the side for dipping.

NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

VEGETABLE CHOW MEIN

VEGETABLE CHOW MEIN
We loved!  Easy!  Have everything ready before starting to prepare on stove.  Goes together fast once things prepped.  Sugar snap peas or broccoli would be a good addition.

http://www.dish-ditty.com/recipe/vegetable-chow-mein-recipe/

• 1 tablespoon Vegetable Oil
• 4 cups Napa Cabbage (shredded, more to taste) (Napa was so spendy used regular cabbage)
• 1 cup Carrots (shredded)
• 1/2 bunch Green Onions (sliced in long thin strips)
• 1lb Fresh Steamed Thin Chow Mein Noodles** 
• 1 cup Chicken Broth
• 1/4 cup Soy Sauce (Light)
• 1/8 - 1/4 cup Pure Sesame Oil (To taste)
• 1/4 cup Panda Brand Lo Mein Sauce (oyster sauce, 1 tsp Better than Bouillon Chicken base, and 1/2 tsp sugar.)
• 2 cups Bean Sprouts (cleaned and trimmed)
• 2 cups Baby Bok Choy (sliced thin)

**used 3 pkgs ramen - cooked 2 min in boiling water or Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water

Step 1

In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside. Step 2 In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir-fry for about 2-4 minutes, or until the cabbage is wilted. Step 3 Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved. Step 4 Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce. Continue to cook for another 2-4 minutes. Remove from heat and serve. Step 5 Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve.

AMISH CINNAMON BREAD

AMISH CINNAMON BREAD (OR MENNONITE LADY)
Saw this on facebook.  Had to try it.  I love cinnamon!  It is so good.  Not good for you...holy cow tons of sugar.  I halved the recipe and made muffins.  Makes 12.  Baked for 25 minutes.  Very easy to make.  Had egg room temp as well as margarine.  Recipe calls for butter but used margarine because it softens faster.  I used the bosch beaters for the whole recipe.

1 cup butter, softened
2 cups sugar
2 eggs - room temp
2 cups buttermilk
4 cups flour
2 tsp baking soda

cinnamon/sugar mixture:
2/3 cup sugar
2 tsp cinnamon

Cream together butter, sugar and eggs.  Add milk, flour and baking soda.

Put half the batter in greased loaf pans (1/4 of batter in each pan).

Sprinkle some of cinnamon sugar mixture over batter.

Top with last of batter.  Then rest of cinnamon sugar.

Use a knife to swirl.

Bake at 350 for 45-50 minutes or 20-25 minutes for muffins.

Let cool 20 minutes before removing from pan.

APPLE DIP

APPLE DIP
This is found in the 2nd McCleve pg 19.  Nancy Barnes called me one day asking about this recipe.  Lisa use to bring it to YW when they worked together. The girls always really liked it.  I had some butterscotch chips I needed to use.  We loved it!  Wow!  So easy to make and taste great!

1 can Eagle Brand milk (sweetened condensed)
2 tsp apple cider vinegar
1 cup butterscotch chips (Guittard is the best!)
1/2 tsp cinnamon

Heat in microwave for 50 seconds.  Stir.  Heat for 50 seconds more until smooth.  Serve with sliced apples.  Would be good with bananas, grapes, pound cake or crackers as well.

CHOCOLATE BARK

MAGIC MINT CHOCOLATE BARK
I found this on the back of my favorite Winter Dark Chocolate & Mint Morsels package.  It was so easy and the kids had fun helping me make.  Tasted very good!

1 2/3 cup (10 oz pkg) chocolate chips (used dark chocolate & mint)
1/3 cup coarsely chopped oven-roasted or toasted almonds (or broken up pretzels)

Preheat oven to 325.  Line baking sheet with foil or parchment paper (I used silicon mat).

Arrange morsels so they are touching each other in a single layer (roughly an 11x9 rectangle).

Bake 1-3 minutes or until morsels are shiny.  Morsels will retain their shape.  Remove from oven to wire rack.  With tip of butter knife or wooden pick (I used a spachula) immediately swirl morself to create a swirled pattern.

Sprinkle with nuts (or other topping).  Hold up baking sheet 3 inches above the counter and drop to settle nuts into melted morsels.  Refrigerate for 1 hour or until firm.  Break into pieces and store in fridge.

CHEESE-STUFFED GARLIC BREADSTICKS

Cheese-Stuffed Garlic Breadsticks
These turned out better than I thought I would.  We all really liked them.  They were easy and it quick to make.  I had some shredded cheese I needed to use so I used that.  A cheese stick would work better.  I ended up rolling out all the dough then putting on butter and cheese on half of it.  Then folded over and cut into sticks and then sealed sides.  Worked pretty well.

UPDATE: next time try with no garlic.  I reheated the leftovers in the oven wrapped in foil.  They were so yummy!  Works so much better with a cheese stick.

1 Tbsp. yeast
1 c. very warm water
1 t. sugar
1 t. salt
2 T. olive oil
1 c. whole wheat flour
1 1/2 c. unbleached white flour
1-2 c. mozzarella cheese
garlic powder (used Johnny's)
1/3 c. melted butter

Combine yeast, water, and sugar.  Let set a few minutes to activate yeast.
Mix yeast mixture with salt, olive oil, and both flours.
Knead into soft dough.  Let rest 5-10 minutes.
Separate dough into 12 balls.  Roll balls into breadsticks.
Flatten breadsticks with rolling pin.

Cut cheese into small strips.  (String cheese works great, too!)Lay cheese on breadstick.  Sprinkle with garlic powder.

Fold dough around cheese.  Seal well!
Brush melted butter on each breadstick.  Sprinkle with garlic powder (again).
Allow to rise 5-10 minutes.
Bake at 450° for 12 minutes.
Brush on more melted butter.  Serve warm.

TACO BELL CRUNCHWRAP SUPREME

TACO BELL CRUNCHWRAP SUPREME
We all really liked these.  Fun to make.  Kids can easily help (kinda like an assembly line).  We have made them twice once with beef and once with beans.  Would like to try chicken.  I like to do 1/2 of a tostada shell, it makes it easier to wrap.  Want to try the baja sauce.  Found a recipe on pinterest for it.  Still need to try it.  This would be fun to have with the missionaries or take to someone.

http://me.popsugar.com/food/Taco-Bell-Crunchwrap-Supreme-40822806

1 pound ground beef (refried beans good too)
1 packet taco seasoning mix
3/4 cup water
1 can nacho cheese (I have only used real cheese)
8 burrito-size flour tortillas
6 tostada shells (if you only use 1/2 - 3/4 it is easier to wap)
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican cheese blend
Cooking spray (I used oil)
  
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions. 

Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. 

Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese. 

To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. 

Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately. 

BAJA SAUCE

place in a blender or food processor:
1/4 or a red bell pepper
1 small jalapeno seeded, chopped
2 T diced onion

Mix:
6 tsp above mixture
1/2 c mayo
1/2 c sour cream
1 T vinegar
1/4 tsp pepper, garlic powder & cumin

SIT OVERNIGHT - VERY IMPORTANT!

ONE HOUR DINNER ROLLS

http://www.kleinworthco.com/2016/04/one-hour-dinner-rolls.html

ONE HOUR DINNER ROLLS

These are the best!  And really only took about an hour.

• 1½ cups warm water
• 1 tablespoon yeast (I used rapid yeast)
• 2 tablespoons sugar
• 2 tablespoons butter, softened
• 1 teaspoon salt
• 4 cups flour, more or less as needed (I used 3-3/4) - I used 3 really full cups
• 3 tablespoons melted butter
• sea salt flakes, for sprinkling on top

1. Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy (if your bowl is chilled or your room is cool this could take longer)
2. Add butter, salt & 3 cups of the flour, and mix until combined.
3. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)
4. Let the mixer knead 3-5 minutes, until smooth.
5. Cover with plastic, place in a warm spot and let rise 20 minutes.
6. Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray
7. Punch down the dough & divide into 20 equal sized pieces (spray hands with Pam)
8. Roll each piece into a ball and space evenly in the prepared pan
9. Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)
10. Remove and brush with butter
11. Let cool slightly before serving.

QUICK CHICKEN A LA KING

QUICK CHICKEN A LA KING
This was quick and very delicious.  We had it on top of no knead bread. Jackson made this (with my help) to pass off a scouting requirement.

http://www.blindmom.com/blind-mom-blog/quick-chicken-a-la-king

Ingredients:

1/2 cup diced green pepper (any kind will work)

1/2 tbsp butter

1 can cream of chicken soup

1 1/4 cup milk

3 cups of chicken or turkey cubed (shredded works too)

1 tbsp pimientos

dash of pepper

Directions:

Start off by cubing your Chicken or Turkey. I make this a lot when I have left overs after Thanksgiving or other times I cook a large turkey or chicken.  

Cook green pepper In butter until tender.  Add soup; stir and blend.  Gradually add milk; gently stir in remaining ingredients.   Heat until sauce is bubbling and flavors are blended. 

Serve over toast or rice. This is a quick and easy meal that will warm you up and help you use up your leftover turkey after thanksgiving.

STRAWBERRY SHORTCAKE CUPS

STRAWBERRY SHORTCAKE CUPS
We got lots of strawberries from bountiful baskets.  Have always wanted to make strawberry shortcake.  It made a perfect Sunday night meal.

Recipe found in Taste of Home Contestant Winning 2006 pg 219.

1 qt fresh strawberries
4 T sugar, divided
1 1/2 cup flour
1 T baking powder
1/2 tsp salt
1/4 cup cold butter
1 egg
1/2 cup milk
Whipped Cream (cool whip or dream whip works too)

Mash or slice strawberries.  Add 2 T of the sugar and put in fridge until ready to eat.

Combine flour, baking powder, salt and remaining sugar; cut in butter util crumbly.  In a small bowl, beat egg and milk; stir into flour mixture just until moistened.

Fill eight greased muffin cups 2/3 full.  Bake at 425 for 12 min or until golden brown.

Remove and cool on wire rack.

Just before serving, split the shortcakes in half horizontally.  Spoon berries and whipped cream between layers and over the top.

BREAKFAST BOWLS

BREAKFAST BOWLS
http://www.thirtyhandmadedays.com/2016/02/hearty-make-ahead-breakfast-bowls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

My family loved these!  I added a meat to it as well.  I had Yukon Gold potatoes on hand.  Forgot to add the salsa.  Would be good. I added spinach to the eggs. Would be good with peppers added.  We liked the potatoes so much when we had waffles a couple of days later I made the potatoes to go with them.

Hearty Make Ahead Breakfast Bowls

 

Print

Ingredients

• 3 lbs. red potatoes, cubed
• 1 Tbsp olive oil
• pepper to taste
• 9 large eggs
• Olive oil spray
• 1½ cups salsa
• 1½ cups shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1 inch cubes.
3. Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
8. Store in fridge for up to a week.
9. Reheat at 30-45 seconds in the microwave.

SWEET HAWAIIAN CROCK POT CHICKEN

SWEET HAWAIIAN CROCK POT CHICKEN
This is delish & so easy!  Can easily be doubled or tripled.  I made a stir fry to go along with it and some rice.  Thought it would be better if the sauce was thicker.  Next time I would either add 1-2 tsp of cornstach (added to 1/4 c cold water and stirred) or transfer liquid to a pot with cornstarch mixture and bring to a boil.  Can layer it to make a yummy rice bowl.

2# chicken tenderloin chunks (I had some frozen breast in the freezer just threw them in- not cubed)
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low 6-8 hours (I did about 10 since it was frozen - could have been less).  Serve with rice.


Here is the stir fry I did:
-spinach
-broccoli
-zucchini
-yellow squash
-carrots
-mixed nuts
-wish I would have had celery
-oil
-sesame oil

DR PEPPER CHICKEN

DR. PEPPER CHICKEN
Everyone really liked this.  Super easy!  I put together earlier in the day and let it marinate - but wouldn't have to do that.  A good dessert this would be Coco-Cola Cake.  Yum!

UPDATE: I made this in the crockpot.  Added everything but brown sugar (never added).  After it had been in crockpot for about 7 hours (chicken was fresh)  I took chicken out and shredded.  Took out about 1/2 of the liquid then put shredded chicken back in.  Kept on low.  We then had it on top of a green salad.  Everyone loved it!

4-6 boneless, skinless chicken breast
1/2 c Dr.Pepper
1/2 c BBQ sauce
1/2 c ketchup
---
1 T brown sugar
salt and pepper to taste

Salt and pepper chicken and arrange in a 9x13 baking dish.  Mix together Dr. Pepper, BBQ sauce and ketchup.  Pour it over the chicken.  Sprinkle with brown sugar and bake at 350 uncovered for 1 hour.

Serve with rice.

NO KNEAD BREAD

No Knead Bread (5 Loaves in 2 hours!)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/#comments

My family loves this recipe.  I half the recipe and make two loaves.  Might work better if I split into three (one being small).  The first time I made this I used 1/2 wheat.  It tasted good but was super crumbly.  I am thinking I didn't add enough flour and didn't cook it long enough.  My oven doesn't cook bread very well.  See blog folder for pictures and more instructions.

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

PRINT RECIPE

These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.