Table of contents

Breakfast———–3

Cookies————-7

Baked goods——12

Entrees————16

Breakfast

Breakfast Crepe

Ingredients

2 tsp sugar

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 tbs melted butter

Directions

mix in a blender in the order above, blend until smooth. pour out to coat the bottom of a heated and greased pan. flip when all the wet batter is dryer.

Mug muffin

Ingredients

1/3 cup flour

2 tbs sugar

1/4 tsp baking powder

1/4 cup milk

2 tbs melted butter

1/2 tsp vanilla

1/4 cup blueberries (optional)

1 tbs lemon zest (optional)

Directions

combine dry ingredients in a large mug. Then add milk, butter, and vanilla, mix until smooth. Add blueberries and lemon zest (optional), and mix them in. microwave for 1 1/2 to 2 minutes then enjoy!

Breakfast casserole

Ingredients

1 small bag of tater tots or hashbrowns

7 eggs

1 lb sausage

1 cup of milk

3/4 tsp salt

1/2 tsp pepper

1tsp dry mustard

2-3 handfuls of shredded cheese, cheddar or mix

1 can sliced olives (optional)

Directions

Preheat oven to 350. Layer tater tots or hashbrowns in the bottom of 9×13 “glass pan. Brown and drain sausage. Place sausage, cheese, and olives on top of tater tots or hashbrowns. In a separate bowl mix remaining ingredients with a whisk until all blended.  Pour into the glass pan and sprinkle with cheese.  Bake 1 hour.

If you want to prepare this the night before, prepare as above, except don’t pour the egg mixture on top.  Put it all in the fridge and then pour on right before baking.

     Pancakes

Ingredients

2 cups all purpose flour

1/3 cup granulated sugar

1 tsp salt

1 1/2 Tbsp baking powder

1 large egg

2 cups milk

2 Tbsp butter, softened or melted

2 tsp vanilla

Mix all dry ingredients together.  Add egg, milk, butter and vanilla.  Whisk until combined.  Heat frying pan on medium heat and add a little butter.  Pour batter and flip when bubbles appear on the edges of pancakes.

Cookies

Chocolate chips Cookies

Ingredients

1 cup sugar

1 cup brown sugar

1 cup softened butter

2 eggs

1 1/2 tsp vanilla

3 cups all-purpose flour

1 tsp salt

1tsp baking soda

12 oz chocolate chips

Directions

Place sugar, brown sugar, butter, eggs, and vanilla in a bowl. Mix at speed 2 for 30 seconds. Scrape the bowl and mix on speed 4 for 30 seconds. Gradually add the dry ingredients on stir speed. Increase speed to speed 2 for 30 seconds. Add chocolate chips, separate 2 inches apart and bake at 375 for 10-12 minutes.

Cream Cheese Sugar Cookies

Ingredients

1 cup white sugar

1 cup softened butter

1 (3 ounces) package softened cream cheese

1/2 tsp salt

1/2 tsp almond extract

1/2 vanilla extract

1 egg yolk

2 1/4 cups flour

Directions

In a large bowl, combine the sugar, butter, cream cheese, salt, almond extract, vanilla extract, and egg yolk. Beat until smooth. stir in flour until well blended. Chill dough for 8 hours or overnight. Preheat oven to 375. On a lightly floured surface, roll out the dough. Cut into desired shapes with lightly floured cookie cutters. place 1 inch apart on ungreased cookie sheets. enjoy with or without frosting.

Snickerdoodles

Ingredients

2 tsp ground cinnamon

1 cup softened butter

2 tsp vanilla

1 cup sugar

1/3 cup brown sugar

2 eggs

3 cups flour

2 tsp cream of tartar

2 tsp baking soda

1/2 tsp salt

Directions

Preheat oven to 375. Mix vanilla and butter together.mix In sugar and brown sugar. add eggs and mix. Sift in the dry ingredients and mix. Cover and chill. Roll into balls and roll in  cinnamon sugar. Bake for 10 minutes and enjoy!

No-Bake cookies

Ingredients

2 cups of sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup butter

1 tsp vanilla

pinch of salt

1/2 cup crunchy peanut butter

3 cups oatmeal

Directions

Mix sugar, cocoa, milk, and butter. Cook on medium heat until it comes to a boil. remove from heat, cool 1 minute. Add Vanilla, salt, peanut butter, and oatmeal. Stir well and drop by teaspoon on wax paper. Cool for 1/2 hour before eating.

Baked Goods

Zucchini bread

Ingredients

3 eggs

1 cup oil

2 cups  sugar

2 cups peeled and grated zucchini

3 cups flour

1 tsp salt

3 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1 tsp vanilla

1/2 cup chopped nuts(optional)

Directions

Beat eggs, add oil, sugar, and vanilla. Mix well add zucchini and dry ingredients. Pour into 2 greased and floured loaf pans or lined muffin tins. Bake at 325 degrees for 60-75 minutes. Start checking for doneness at 60 minutes and then every 5 minutes after that.

Pumpkin scones

Ingredients for scone

4 1/4 cup flour

3/4 cup sugar

1 tsp salt

2 tbsp baking powder

1/2 tsp ground ginger

1/2 tsp ground cloves

3/4 tsp nutmeg

2 tsp cinnamon

3/4 cups butter, cold, cut in cubes

1 cup canned pumpkin

1/2 cup heavy cream

2 eggs

Vanilla glaze ingredients

1 cup powdered sugar

2 tbsp heavy cream

Cinnamon glaze ingredients

1 1/2 cup powdered sugar

1/2 tsp cinnamon

1/2 tsp allspice

2-3 tsp heavy cream

Instructions

In a small bowl, mix the pumpkin, heavy cream, and eggs with a whisk. Set aside. In a mixer , use the paddle attachment, mix flour, sugar, baking powder, and spices. Add cold butter cubes and mix until crumbly. Slowly add pumpkin mixture and mix until thoroughly combined. Divide dough in half and form dough into 12×5 inch triangle. Cut dough into triangles by making three vertical triangles.Place each triangle  on a parchment lined cookie sheet. Bake at 425 degrees for 13-15 minutes flip and repeat. Once fully cooled dip in vanilla glaze and drizzles cinnamon glaze.  Enjoy!!

Lembas Bread

Ingredients

1 cup butter

1/2 cup brown sugar or 1/4 cup honey

2 cups unbleached flower

Instructions

Preheat oven to 325 degrees. Cream together butter and sugar or honey. Add flower and mix until thoroughly incorporated. Knead until quite smooth, about 5 minutes, add flour to keep sticking. Roll out about 1/4 thickness and cut into 3 to 4 inch squares. Score a line half way with a butter knife. Bake for 20-25 minutes, or until lightly brown.

Entrees

Instant pot Chicken Cordon Blue Casserole

Ingredients

16 oz Rotini pasta

1 pound boneless, skinless chicken

1 pound cubed ham

8 oz swiss cheese

8 oz heavy cream

2 cups chicken broth

1 tbs spicy mustard

2 tbs butter

1 cup panko bread crumbs

Instructions

Pour uncooked pasta into your instant pot with 2 cups of chicken broth. Place tthin chicken shtips and ham on top. Place on manual high presue for 25 minutes. Do a quick release and add in  heavy cream mustard,  and cheese and mix until smooth. In a small pan melt butter and add panko bread crumbs and stir until toasty golden brown. place bread crumbs on top and enjoy!

Taco soup

Ingredients

16 oz refried beans

15 oz black beans

black beans rinsed and drained

14 oz  chicken broth

1 1/2 cup corn

3/4 salsa

1 1/2 cup cubed chicken

1/2 cup water

Instructions

Combine all ingredients and simmer of 20 minutes.

Chicken Carbonara

Ingredients

1 package (7 oz) spaghetti noodles

8 slices of bacon cut into 1/4 ” pieces

medium onion chopped (1/2 cup)

2 cups cut up cooked chicken

3/4 cup Parmesan cheese

1 cup heavy cream

1 garlic clove finely chopped

1 cup peas

Directions

Cook and drain spaghetti as directed on package.  While noodles are cooking, cook bacon.  Cook onion and garlic in bacon grease over medium heat for about 3 minutes. Stir frequently until onion is tender.  Stir in spaghetti, chicken, cheese, peas and heavy cream.  Cook stirring occassionaly until heated through.  Toss with bacon.  If sauce is too thin, melt 1 Tbsp butter in a seperate sauce pan, add 1 Tbsp flour mix with whisk until bubbly.  Add to sauce stirring with whisk.

PF Chang Lettuce Wraps

Ingredients

4 Tbsp

1 lb ground chicken

3/4 cup diced baby bella mushrooms

8 oz water chestnuts diced

4 green onions diced

3 cloves garlic diced

2 tsp chili paste

2 Tbsp soy sauce

1 Tbsp hoisin sauce

2 tsp cornstarch

1 tsp rice vinegar

2 tsp sugar

1 oz rice noodles

oil, for frying

Directions

Heat wok over high heat with 2 tablespoons vegetable oil. Add ground chicken and cool until no longer pink breaking it up as it cooks. Remove chicken to a plate and set aside. Add remaining 2 tablespoon oil to wok and heat over high heat. When oil is hot add mushrooms, water chestnuts, green onions, garlic, and chili paste, stirring constantly as it cooks. Cook for 2 minutes and return chicken to wok. In a small bowl stir together soy sauce, hoisin sauce, cornstarch, vinegar,, and sugar and return to wok. Remove from heat but keep wok warm when frying rice noodles.Heat an inch of oil in a large skillet to 375.  Break up rice noodles and drop into hot oil (be careful, it splatters!).  Fry for 1 minute until crisp, but not browned.  Remove to a paper towel lined plate to drain.  Serve stir fry with crispy fried noodles wrapped in lettuce leaves.

Herbed Pork Chops with Garlic Butter

Ingredients

4 thin cut pork chops (5 oz each)

2 Tbsp extra virgin olive oil

3/4 tsp crushed rosemary

1/2 tsp dried sage

1/2 tsp paprika

1/2 tsp salt

1/2 tsp ground pepper

herbed butter

4 tsp butter, room temperature

1 garlic clove, minced

1/2 tsp crushed rosemary

Directions

Place pork chops in a shallow dish or mixing bowl.  In a small bowl whisk together olive oil, 3/4 tsp rosemary, sage, paprika, salt and pepper.  Pour mixture over the pork chops and massage to coat.  Heat a large nonstick skillet over medium heat.  Lightly coat with cooking spray or olive oil.  Cook the chops for 3 minutes, turn and cook for 1 additional minute or until the pork is just cooked through.  In a small bow, stir together the butter, garlic and rosemary.  Transfer to separate plates and top with 1 tsp of garlic butter.

Baked Fried Chicken

Ingredients

4-6 chicken breasts, but into strips

1/2 tsp salt

1 Tbsp Season All (or seasoning salt)

3/4 tsp pepper

1 cup flour

2 tsp paprika

1/2 stick of butter

milk

Directions

Place thawed chicken breast strips in a bowl of milk, soak for 30 minutes.  Combine all the dry ingredients into a gallon zip lock or large mixing bowl.  Preheat oven to 400 Degrees.  Cut 1/2 stick of butter into several smaller pieces and stick in a 9×13 pan.  Melt butter in oven as it preheats. Spread butter around the pan, spray the pan if there are any dry spots.  Shake excess milk off of chicken and completley coat each piece of chicken with seasoning mix (you can shake it in a bag or stir it around in a bowl).  Place each piece of chicken in the pan.  Cook for 20 minutes, turn each piece of chicken over and cook for another 20 minutes or until cooked through.  Enjoy!!

Hawaiian haystacks

ingredients

1-2 cups chicken, pre cooked, cubed or shredded

2 Tbsp butter

1 small onion finely chopped

1 garlic clove minced or crushed

2 cups chicken broth

1 cup cream

1/4 cup cold water

1 Tbsp corn starch

2-3 Tbsp sour cream

salt and pepper

Milk or water as needed to adjust consistency

Directions

Saute onion in butter unit transparent, don’t forget salt and pepper.  Add garlic, saute 2 more minutes.  Add chicken broth and cream.  Bring to a boil.  Stir the corn starch into cold water and then add to boiling water.  Stir consistenly, sauce will begin to thicken.  Add chicken and sour cream.  Heat through.  Add milk or water if the sauce is too thick.  Serve over rice with your favorite toppings : pineapple, olives, green onion, celery, chow mein noodles, tomatoes.