WHITE SAUCE

WHITE SAUCE
We had this at Justin & Jenn's house.  Jenn added cooked hamburger and we had on top of potatoes with all kinds of veggies.  My family really liked it.  You could add any seasonings and use this for anything.  Biscuits & gravy, homemade mac and cheese and any kind of soup.  She cooked all her potatoes in the microwave. In a bowl not wrapped or anything.

8 T butter
8 T flour
4 c milk

Melt butter in pot, then add flour, mix.  Add milk and heat on medium.  Stir every couple of minutes and you will feel it thicken.  Add your flavoring: chicken or beef boullion or juice, sausage, cheese etc.  To thin add milk.

DARK CHOCOLATE WAFFLES

https://cafedelites.com/2016/04/07/dark-chocolate-cake-waffles/

We loved these!  Had with peanut butter syrup and melted Nutella (200 for 5 min).  Would be super good with vanilla ice cream.

Dark Chocolate Cake Waffles

Dark Chocolate Cake Waffles are rich and decadent, chocolate cake transformed into waffles! Perfect for breakfast or dessert with no complicated steps!

Servings: 4 -6 Waffles

Author: Karina - Cafe Delites

Ingredients

• 2 cups all purpose flour (or plain flour)
• 1/3 cup unsweetened cocoa powder
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs , lightly beaten
• 1/3 cup oil (or reduced fat melted butter)
• 1 3/4 cups milk (unsweetened almond milk or skim/2% fat milk)

Instructions

1. In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth.
3. Cook waffles according to manufacturers instructions
4. Serve warm with powdered sweetener or sugar and melted Nutella or chocolate.
5. To make a Nutella Ganache: Melt 1/4 cup of Nutella in the microwave for 30-60 seconds until reaching a thinner consistency. Beat in 3-4 tablespoons of milk (it will look like its about to seize, but keep beating)! It will start to look glossy and smooth after about 30 seconds. You're welcome.

KALUA PORK

http://www.plainchicken.com/2012/07/kalua-pork-slow-cooker.html

KALUA PORK
We loved this!  Started it around 11:00 at night and then ate for dinner.  We had with coleslaw and BBQ sauce.  Used pretzel rolls from Costco.  Yum!  My favorite way to eat was with mayo, cheese and pickles on pretzel roll.  Loved it!  Would be so good with potato salad.  Used roast from Costco.  Just used the chunky pink sea salt from WinCo bulk.  Next time I might try saving some of the juice to mix in the meat - it got kinda dry.

• 1 (6 pound) pork butt roast
• 3 Tbsp Hawaiian sea salt
• 3 Tbsp liquid smoke flavoring

Pierce pork all over with a fork. Combine liquid smoke and salt.  Rub mixture over meat. Place roast in a slow cooker.

Cover, and cook on low for 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker and shred.

CHOCOLATE SUGAR COOKIE

http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880

CHOCOLATE SUGAR COOKIES
These are really good.  Must chill at least an hour before putting into shapes.  Could make the day before.  Makes about 18 cookies.  Used frosting from "made from scratch" folder (see below).

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

VANILLA BUTTER CREAM FROSTING

1 cup softened butter

4 cups powdered sugar

2 T heavy whipping cream

2 tsp vanilla or buttered vanilla bakery emulsion

Mix all together until creamy.

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.

CHICKEN NOODLE STEW

CHICKEN NOODLE STEW
Yum!  Yum!  Perfect comfort food.  We put on top of mashed potatoes.  Perfect!  Plan on 1 hour to make.  A great 1 bowl meal.  Would be a good one to take to others (taking in a meal).

http://www.melskitchencafe.com/chicken-noodle-stew/

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion (about 1 medium onion)
• 1 cup chopped carrots (about 2-3 peeled carrots)
• 1 cup chopped celery (about 2-3 stalks)
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups low-sodium chicken broth
• 16 ounces frozen egg noodles (like Reames brand) - found at WinCo (12 oz bag would be okay)
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 3-4 cups cooked, chopped chicken (a rotisserie chicken works great)

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
2. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they’ll cook a few more minutes in the next step).
3. In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
4. Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they’ll definitely thicken up even more in the refrigerator).

CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/