Nacho Skillet Dinner

Recipe Found HERE

Ground beef, ground turkey, or shredded chicken are all excellent for this dish. If you are short on time you can substitute garlic & onion powder for the fresh stuff. You can also buy a bag of shredded Mexican cheese blend, to save time on shredding. Eat with chips or roll in flour tortillas.

Heather E.

1 tablespoon olive oil
1 lb of ground Turkey, or ground beef, or 2 large shredded chicken breasts (we've done all ways and they are all good)
3 cloves garlic, minced
1 onion, diced
1 cup basmati rice (white rice can be substituted)

1 1/2 cups water
1 (10-ounce can) Rotel, Mild
1 cup corn kernels, frozen
1/4 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce) jar roasted red peppers, drained and chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup crushed tortilla chips
2 tablespoons chopped fresh cilantro leaves (optional)

Heat olive oil in a large skillet over medium high heat. Add ground turkey, garlic and onion. Cook until turkey has browned, about 5-7 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in rice until toasted, about 2 minutes. Stir in Rotel and 1 1/2 cups water, and bring to a simmer, about 2 minutes. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in red peppers until heated through, about 1 minute. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.

Fluffy Belgian Waffles

Recipe Found HERE

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In another separate bowl, mix together the egg yolks, milk, oil, and vanilla, stir slightly. Add to dry ingredients and mix well.

Fold in egg whites. Gently! Fold a few times, it's okay to still see some of the eggs whites.

Oil the waffle maker. Cook in waffle iron on medium-high heat for around 5 minutes. Serve hot with butter and maple syrup.

Mascarpone Stuffed Dates

Recipe Found Here

4 ounces mascarpone cheese, softened to room temperature
1 Tablespoon honey
1/2 teaspoon orange zest
1 Tablespoon roasted, salted pistachios, chopped
pinch of salt
16-18 large medjool dates
1-2 Tablespoons pomegranate arils, for garnish
flaky sea salt for garnish

Instructions Preheat oven to 375℉. Remove the pits from the dates, leaving one side intact so you can stuff them.

In a medium bowl, mix together the mascarpone, honey, orange zest, pistachios, and salt until smooth and combined. Using a small spoon, stuff the dates with the mascarpone mixture (about a couple teaspoons per date depending on the size of your dates).

Place on a plate and put them in the freezer for 10 minutes. (This prevents the filling from oozing out when you bake them!)

Place dates on a baking sheet and bake for 3-4 minutes, until dates are just warmed through. Garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately!

Bon Appetit Salted Butter and Chocolate Chunk Shortbread

Loni P.

Recipe Found HERE

1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

P.H.A.T Sandwich

Heather C.

Pesto
Hummus (your choice of flavor)
Avocado, sliced
Tomato, sliced
Whole Grain Bread (Dave's Killer Bread 21 Whole Grains and Seeds)

Toast the bread. Spread pesto on one slice and hummus on the other slice. Add sliced avocado and tomato to the middle and enjoy!

Heather's Breakfast Oatmeal

Heather C.

Steel Cut Oats or Old Fashioned Oats
Bonne Maman Blueberry Preserves (or other flavor jam)
Chobani Vanilla Greek yogurt

Prepare oats according to package directions. Add a spoonful of jam to top the oats. Then add a dollop of yogurt. Enjoy!

Caramel Apples

Three bags of caramel bits covered 15 large granny smith apples

Apples
Sticks
Caramel Bits
Water
Parchment Paper

Toppings:

White Chocolate Melts
Chocolate Melts
Toffee bits
Sprinkles
mini chocolate chips
mini m&m's

I used organic apples (hoping there would be less wax to have to wash off). I soaked the apples in cool water with baking soda for 15 minutes to remove any wax and clean them. The caramel will stick better with cold clean apples. I refrigerated the apples overnight.

Insert small skewer type sticks into the center of the apples when ready to dip and decorate.

Melt caramel bits according to package directions. When caramel is melted, tip bowl or pot forward so all the caramel pools together. Rotate the apple into the caramel, coating it.

Place coated apples on a cookie sheet lined with parchment paper. Decorate as desired.

If you want to melt chocolate and coat or drizzle on top of the caramel, wait until caramel is set. Place apples in the fridge until the caramel is hard and hot melted chocolate will stick better.

Vanilla Buttercream Cupcakes

My kids LOVED this frosting. I don't like straight buttercream, so the addition of cream cheese helps with the taste. One batch only made 12 large cupcakes, so double if you need more. 

Recipe Found HERE

1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, softened to room temperature
1 cup granulated white sugar
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1/2 cup buttermilk

Preheat oven to 350 for light, aluminum or silicone muffin pans or 325 for dark, nonstick muffin pans. Line about 16-24 muffin cups with liners and set aside.

In a medium bowl, whisk together dry ingredients.

In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. Mix in eggs and egg yolk one at a time and then mix in the vanilla. Add 1/3 of the flour mixture to the wet ingredients. Combine.

Add 1/4 cup of the buttermilk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the final 1/4 cup of the buttermilk. Mix and then add the final 1/3 of the dry ingredients. Mix until combined and the batter is smooth.

Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway. Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs. Don’t overbake!

Remove the cupcakes to a wire rack to cool completely.


VANILLA BUTTERCREAM FROSTING

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

For the frosting: 

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Thai Pumpkin Soup

Recipe Found HERE

3 Tablespoons canola oil
1 small white onion, chopped
2 cloves garlic, minced
1 Tablespoon freshly grated ginger
1 stalk of lemongrass, bruised
3 Tablespoons Thai red curry paste
One 15-ounce can pure pumpkin puree
2 cups low-sodium vegetable broth (I used chicken and it was also good)
Kosher salt
One 14-ounce can unsweetened coconut milk
2 Tablespoons lime juice
Fresh cilantro, for garnish (optional)
Thinly sliced Fresno chile, for garnish (optional)

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes.

Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes.

Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.

Reduce the heat to low and simmer for 20 minutes.

Stir in the coconut milk and lime juice and let cool for 10 minutes.

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

Slow-Cooker Corn Chowder

Recipe FOUND HERE

Do not skip making the corn, onion, lime & bacon topping - it makes the dish! You won't be able to resist a second helping. 

14 ears fresh yellow corn (about 3 lb.), divided
2 1/2 cups chicken stock
2 medium-size russet potatoes (about 1 1/2 lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper

4 thick-cut bacon slices, cooked and crumbled
1/2 cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)

1 cup heavy cream

Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. 

Divide evenly among 6 bowls; top evenly with fresh corn topping.

*To make this dish vegetarian, simply replace chicken stock with vegetable stock and skip the bacon.

Overnight Berry French Toast

Recipe FOUND HERE

Ashley C.

4 large croissants torn up or leftover bread such as french bread
6 large eggs
2 cups half and half or whole milk
1/2 cup sugar
1 tablespoon vanilla
pinch of salt
1-2 tablespoons sugar
2 cups berries fresh or frozen

SYRUP
1 cup Karo Syrup light
1 cup whipping cream
1 cup sugar
1 teaspoon vanilla
pinch of salt

INSTRUCTIONS
Grease a 9x13 pan. Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.

Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.

Pour the egg mixture over the croissants in pan.

Cover and let sit in fridge overnight or at least 6 hours.

About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.

Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.

Make syrup while breakfast is baking.

FOR SYRUP:
Place Karo syrup, cream and sugar into a pan. Bring to boil.

Continue cooking at a boil for about 5 minutes.

Remove from heat and add 1 teaspoon vanilla and pinch of salt.

When Overnight Berry Bake is done, remove from oven and drizzle about 1/2-1 cup of the syrup over the baked dish.

Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc.

Banana Bars

Gail B.

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter
2 eggs
3 ripe bananas, mashed
2 teaspoons vanilla

Cream the butter and sugar together. Add the eggs, sour cream, and vanilla. Mix well. Add the mashed bananas and mix 30 seconds.

Add:

2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Mix well about 1 minute and then pour into a greased jelly roll pan (large cookie sheet with sides). Bake at 375 for 20 min. Let cool for 30 minutes. Frost with Brown Butter Frosting.

Brown Butter Frosting

Brown slowly 1/2 cup butter in a small pan. Remove from heat.

Pour into mixing bowl.

Add 4 cups powdered sugar
6 Tablespoons canned milk
2 teaspoons vanilla

Mix well until smooth. Pour on top of bars.

Simple Lemonade

Recipe Found Here

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar.

Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp (if desired). In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Lemon Bars

Yvonne C.

Crust:
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour, unsifted

Filling:
4 eggs, slightly beaten
2 cups sugar
1/2 teaspoon baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of 1 lemon, grated

Cream butter and powdered sugar. Add salt and flour and mix well. Pat into 9x13 greased baking dish. Bake at 350 degrees for 15-20 min. To make filling, mix all ingredients and pour over hot crust. Bake at 350 degrees for 20-25 min. Let cool, then sprinkle with powdered sugar and cut in squares. Store in refrigerator.

Homemade Waffle Cones

Recipe Found HERE  I get 7 cones from one recipe

2/3 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup sugar
4 Tablespoons (1/2 stick) unsalted butter, melted
1/4 cup milk


In a small bowl, sift together the flour and salt. Set aside.

In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute.

Add the flour mixture and stir until incorporated.

Add the butter and milk and stir just until combined.

Spoon a scant 1/4 cup batter onto the waffle-cone maker.

Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness.

Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total.

Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet. Repeat with the remaining batter. Makes about 10 cones.

Blueberry Crisp Dessert

Sunny A.

Approximately 4 cups of frozen blueberries (3 pints)
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 cup old-fashioned oatmeal
1/3 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
5 Tbs butter, room temperature
1/2 tsp vanilla
1/4 tsp almond extract

Preheat oven to 350 degrees Put blueberries, sugar and cornstarch in medium saucepan over medium heat. Stir until they start to bubble slightly and let them simmer for 4-5 minutes until it thickens up. The sauce will cling to a wooden spoon.

Take off the heat and mix in the lemon juice, vanilla and almond extract. Pour the blueberry mix into a pie dish OR a 13 x 9 dish for a double recipe.

In kitchen aid, mix the oatmeal, flour, brown sugar and salt. Add butter and mix until the whole thing is combined to a crumbly mix. Sprinkle over blueberry mixture.

Bake for 30 minutes or until topping starts to brown. If you have doubled the recipe in a 13x9, cook a few minutes longer. Serve warm with vanilla ice cream.

Lava Flow Drink

Sunny A.

Recipe Found Here

3 1/2 cups pineapple juice
2 cans (15-ounces each) cream of coconut (like Coco Lopez brand)
1 cup half-and-half, fat-free or regular 24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired

In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside.

In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.

In a blender (washed from pureeing the strawberries), fill up halfway with ice. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).

Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw. Garnish with fresh pineapple, if desired, and serve immediately.

Lisa's Favorite Pancakes

Recipe Found Here 

We usually triple this recipe and it makes 20 pancakes. 22 ounces of milk when you triple it. 

1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup, plus 2 Tablespoons milk
2 Tablespoons unsalted butter, melted and slightly cooled
Vegetable oil, for cooking

Combine the flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.

Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.)

Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil/Pam spray. My griddle works well at 300 degrees. Drop the batter from a large spoon/measuring cup (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

Simple Baked Potatoes

Medium Russet Potatoes
Fork
Butter
Salt & Pepper

Scrub potatoes. Pat dry. Poke with fork all over. Bake in 375 degree oven directly on rack for 1 hr 10min. Check with knife when done. Serve with butter, salt, pepper and other toppings.

Strawberry Cream Puff Cake

Sunny A.

Recipe Found HERE

CREAM PUFF BASE
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup (3.25 ounces) all-purpose flour
3 large eggs

CREAM CHEESE FILLING
4 ounces cream cheese, softened
2/3 cup (2.75 ounces) powdered sugar
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream 

STRAWBERRIES
2-3 cups sliced, fresh strawberries
1 teaspoon sugar


Preheat the oven to 375 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray.

For the cream puff base, in a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir quickly with a wooden spoon or rubber spatula until the mixture forms a ball and pulls away from the sides of the pan.

Remove the pan from the heat and stir the mixture until smooth. Scrape the mixture into a medium bowl or into the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.

Add the eggs one at a time and beat with a handheld electric mixer (or with the stand mixer) until the mixture is shiny, 1-2 minutes. Don’t overbeat.

Using an offset spatula, spread the mixture on the bottom and 1-2 inches up the sides of the prepared pan. If it’s difficult to spread, use your fingers (wetting them with cool water lightly may help) to evenly portion the mixture into the pan and then spread with the spatula.

Bake the cream puff shell for 20-25 minutes, until just golden. Remove from the oven and prick the bottom and sides with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).

Cool completely.

For the cream cheese filling, beat the cream cheese with an electric mixer until smooth, 1-2 minutes. Gradually add the powdered sugar and continue to beat until mixture is smooth, another 1-2 minutes. Add the orange zest, vanilla, and whipping cream. Whip with the mixer until the mixture is thick and creamy, 2-3 minutes.

Spread the filling over the cooled cream puff shell, cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.

Combine the strawberries and sugar and let the mixture sit for 5-10 minutes (or up to several hours) before serving.

To serve, pile the strawberries on top of the cake. Remove the sides of the springform pan, slice into pieces and serve. Alternately, you can slice the cake before adding strawberries and add them to each individual serving.

Beef Burritos

Ground Beef, 7-10% fat 

Pepper

Toppings: 

soft Flour tortillas/hard corn tortillas 

Mexican blend shredded cheese

Sour cream

Rice

Refried Beans 

Tomatoes

Lettuce

Salsa/Taco Sauce

Saute ground beef over medium high heat, until no longer pink. Pepper the meat. 

If using Taco Skillet Sauce, follow directions with the meat. If no sauce you can serve salsa and/or taco sauce on the side. 

Add desired toppings, fold and roll, and eat!  

Basic Vanilla Granola

Vanilla yogurt with blueberry jam mixed in and topped with crunchy vanilla granola or enjoy the granola dry, even throw in a few chocolate chips! 

Sunny A.

Recipe Found Here

4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (half a stick) unsalted butter, melted
1/3 cup honey
1 egg white
1 1/2 tsp vanilla

Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or sprayed foil.

Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.

Stir the melted butter, honey, egg white and vanilla, and pour into the oat mixture. Stir together until well-combined.

Transfer the mixture to the prepared baking sheet, spreading it out in an even layer. Bake for 30 minutes or until the almonds look lightly toasted.

Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc

Cinnamon Orange Granola (NY Times)

Sunny A.

2 1/2 c old fashioned oats
2 1/2 c unsweetened cornflakes
1 c sliced almonds
1 1/4 tsp salt
1 tsp cinnamon
1/2 c honey
1/2 c real maple syrup
1/4 c canola oil
zest of 2 large oranges
2 tsp vanilla

Heat oven to 325.

In a large bowl, mix oats, cornflakes, almonds, salt and cinnamon. Mix until well combined.

In a small saucepan combine honey, maple syrup, canola oil and orange zest. Bring to a boil and then remove from heat. Add vanilla.

Pour hot liquid over dry ingredients and mix well. Line a large baking sheet with parchment paper and spread evenly.

Bake until golden brown and evenly toasted 15-20 minutes.

Remove baking sheet from oven and place on cooling rack to cool. Mixture will be soft and sticky while hot but will dry and become crisp as it cools.

When granola is room temp, break apart and store in an airtight container.

Note: a trick to tell if you have baked your granola long enough: remove a small spoonful of granola from the oven and let it sit for a few minutes until cooled. It should cool quickly. If it is nice and crunchy, you know you can remove the rest from the oven.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc

Chocolate Dulce De Leche Cake

Recipe Found Here

I weighed the flour, sugar, and cocoa and then volume measured the other ingredients. This chocolate cake is perfect, moist, and tender. The icing is creamy and sweet. The ganache is very rich. If you don't like such a rich cake I would even leave the ganache off. 

Cake 
1 1/2 cup all purpose flour (187.5 g)
1 1/2 cups granulated sugar (300 g)
3/4 cup Dutch-processed cocoa, sifted (64.5 g)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk, room temperature 
3/4 cup hot water
2 large eggs
2 tsp vanilla
Dulce de Leche


Buttercream Icing 
3 large egg whites
1 cup dark brown sugar, lightly packed
1 1/2 cups unsalted butter cubed, room temperature 
1/4 cup Dulce de Leche storebought or homemade


Ganache
2 oz dark chocolate, finely chopped (I used semi- sweet)
2 oz heavy whipping cream


CAKE
Preheat oven to 350 F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment or wax paper. I didn't have 6 inch pans, so I used 8 inch pans (baked for 15-18 min).

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake for 25mins (less time for larger pans) and rotate pans in oven. Bake until a toothpick comes out mostly clean. A total of 30-35mins. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.


DULCE DE LECHE BUTTERCREAM
Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**

Add dulce de leche and whip until smooth.


GANACHE
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.


ASSEMBLY
Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.

Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

Top with decorative dollops of frosting (I used Ateco tip 825).

Drizzle slices with dulce de leche if desired.


NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.

** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

Sloppy Joe's

• Recipe FOUND HERE
• 
  
• 1-1/4 pounds 90% lean ground beef
• 1/2 teaspoon baking soda
• 2 Tablespoons butter
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, roughly chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 teaspoons smoked paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon dry mustard
• 1 (14-oz) can tomato sauce
• 2 Tablespoons tomato paste (or 1 small can)
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoon Tabasco 
• 1-3 teaspoons brown sugar (optional, if you like a sweet sauce)
• Hamburger buns
• butter

In a medium bowl, using your hands, combine the beef with baking soda. Let it sit on the counter for 20-25 min to tenderize. 

Preheat the oven to 350°F and set a rack in the middle position.

1. Heat the butter in a large skillet over medium heat until bubbling. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.
2. Add the beef, salt, pepper, smoked paprika, cumin, oregano, and dry mustard and cook, breaking up meat with wooden spoon, until mostly brown, about 3 minutes. Add the tomato sauce, tomato paste, Worcestershire sauce, and hot sauce. Reduce the heat and simmer, uncovered, until the sauce is thickened, about 10 minutes.
3. Meanwhile, butter the inside of the buns and place on a baking sheet, butter side up. Toast in the oven until warmed through and lightly crispy, about 5 minutes.
4. Spoon the mixture onto the toasted hamburger buns and serve.