Crumble Topping for Crisps and Other Desserts

 1 cup rolled oats (not quick oats)

8 tablespoons unsalted butter

1/2 cup flour

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

Add all ingredients to a food processor and pulse until mixture comes together.  This recipe makes enough crumble topping for a 9x13 pan.

Nut Bars

These nut bars are delish!

BASE LAYER:

1 1/2 cup flour

1/2 cup butter

3/4 cup brown sugar

1 tsp salt

Combine above ingredients and cut in the butter as you would for a pie dough.  Pat into greased 9x13 pan and bake at 350 degrees for 10 minutes.  Cool slightly.

TOP LAYER:

12 oz Butterscotch chips

1/2 cup light corn syrup

2 Tbsp butter

2 cups mixed nuts (coarsely chopped) (approximately one 15 oz can of nuts)

Melt butterscotch and butter together in microwave.  Stir in corn syrup and heat for about 15 seconds.  Pour over the base.  Sprinkle mixed nuts over the top and lightly pat in.  Bake another 10 minutes at 350 degrees.

Chicken Marsala

We tried this recipe at the cabin and everyone agreed it was a keeper.  The link is to the Chicken Marsala by Once Upon a Chef, only substitution was a yellow onion instead of a shallot.  We used Carlo Martinez Marsala Fine semi dry wine.  

https://www.onceuponachef.com/recipes/chicken-marsala.html#tabrecipe

Slow Cooker Chili

Another good slow cooker recipe from Natasha's Kitchen.

https://natashaskitchen.com/slow-cooker-chili-recipe/

Ingredients

• 2 lb lean Ground Beef, (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 1 1/2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans, two 15oz cans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 30 oz tomato sauce

Instructions

1. Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

2. Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.

3. Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Cool Whip Ice Cream Sandwich Dessert

I haven't made this for awhile and don't remember how much of each ingredient is needed.  Just throwing out the general way to make this super easy frozen dessert.  

1.  Make pudding

2.  Layer the following ingredients in a 9x13 (or any size) pan:

Bottom layer - store bought ice cream sandwiches

Next - Cool whip mixed with any flavor pudding

Next - Second layer of ice cream sandwiches

Top layer - EITHER - Cool whip mixed with any flavor pudding OR plain Cool Whip

Decorate with toppings like chocolate sauce, sprinkles, crushed Oreos, chopped candy bars, etc.

Slow Cooker Chicken Cream Cheese Chili

This super easy slow cooker chili is a hit!  

The recipe is from the Natasha's Kitchen website.  She has lots of good recipes out there.

https://natashaskitchen.com/chicken-cream-cheese-chili/

Ingredients

For the chili, you will need:

• 2 chicken breasts, frozen or fresh
• 15 oz can black beans; drained and rinsed
• 15 oz can white beans, drained and rinsed
• 1 medium onion, finely chopped
• 12 oz bag of frozen corn
• 10 oz diced tomatoes with green chilies, un-drained
• 1 Tbsp chili powder
• 1 tsp cumin
• 0.4 oz ranch dressing mix packet
• 1/2 bunch of cilantro; chopped
• 1 cup chicken broth, I used Better than bouillon reduced sodium
• 8 oz cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

• Mixed Mexican cheese, sour cream and chives

Instructions

Put everything into the slow cooker in the order that it's listed above:

1. Heat water and start the bouillon.
2. Place 2 chicken breasts in the bottom of the crock pot.
3. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
4. Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
5. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1 cup chicken broth, and finally place your 8 oz package of cream cheese on top.
6. Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
7. After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
8. Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.

Overnight French Toast

1 loaf King's Hawaiian Bread (cubed)

8-9 eggs

1 1/2 cup milk (2%)

1/4 cup maple syrup

6 tbsp melted butter

1 tsp vanilla

8 oz cream cheese (cut into small cubes)

cinnamon sugar

1 pint blueberries

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes.  Press bread into liquid to make sure it is saturated.  Sprinkle with cinnamon sugar.  

Cover and refrigerate overnight.

In morning, heat oven to 350 degrees and bake uncovered for 30-35 minutes.

Chocolate Molten Lava Cakes

These individual cakes are delicious and surprisingly easy to make.  Mix ahead of time, pour into ramekins, and refrigerate.  Let stand at room temperature for one hour before baking. 

https://www.myfoodandfamily.com/recipe/069182/chocolate-molten-lava-cakes?fbclid=IwAR3-ZGyndgnoG7FTGpY2eZ9p-cpN8oIwofRSo78xc1Qj353sU63i4O4MtN4 

  

Taste of Home Gluten Free Almond Cookies

8 oz almond paste
1/2 cup Sugar
2 egg whites at room temp
1/8 tsp salt

Beat almond paste and sugar until crumbly.  Add egg whites and salt, beat until smooth.  Drop by tablespoon 1 inch apart onto baking sheets.  Bake at 350 degrees for 15-18 minutes.  Cool for 1 minute on baking sheet, then place on wire racks.

Stan's Lingonberry Punch

We discovered this refreshing tart punch at Stan's annual Julbord. 

2 bottles Club Soda (33 oz)
64 oz Cranberry Juice (100% juice, no sugar added)
16 oz bottle of Lingonberry syrup (sold at Ikea)
1/2 cup fresh lime juice

Mix together and enjoy!

Hamburger Soup

A tasty hamburger soup with simple ingredients.

1 lb ground beef
1 chopped onion
1 tsp garlic
1 cup diced celery
1 cup sliced carrots
1 envelope dry onion soup mix
1/4 tsp salt
1/4 tsp pepper
1 14 oz can diced tomatoes (with Italian seasoning)
1 can tomato paste
1 envelope dry Italian dressing mix
1 T light soy sauce or Bragg liquid aminos
1 14 oz can beef broth
1 14 oz can chicken broth
1 1/2 cups water
(40 oz of liquid total)
1 lb cooked orzo (or other small pasta)
Grated parmesan cheese to garnish each bowl.

In a large stock pot, brown beef with onion and garlic, drain, then add celery, carrots, soup mix, salt and pepper, and cook until veggies are tender.  Add remaining ingredients (except pasta and cheese).  Cook on stove top for about 30 minutes.  Wait until last few minutes and add the cooked pasta.  Adding pasta earlier will soak up much of the liquid.  If you want to cook the pasta with the soup, just add more broth or water as needed.

To make in the slow cooker, brown beef, onions and garlic, drain.  Add to slow cooker and add all other ingredients, except pasta and cheese.  Cook on low for 8 hours.  Again, do not add pasta until the end.

Thanksgiving Green Beans

Saute in the electric frying pan - our new favorite way of making green beans for a large group!  Quick and easy and you don't need to take up any space on the stove top or in the oven. 

3/4 to 1 pound of fresh green beans washed and trimmed
1 1/2 T olive oil
1/2 tsp onion salt
1/2 tsp garlic salt
1/2 tsp garlic powder
salt and pepper to taste

Heat olive oil in frying pan.  Add spices, stir, add beans, stir.  Cook and stir for 5 to 10 minutes until done.  Cover the frying pan and trap the steam to cook a little faster. 

Slow Cooker Pork Carnitas

3.5 lbs pork butt cut into chunks

2 tsp salt

1 tsp pepper

1 Tbsp oregano

1 Tbsp cumin

8 cloves garlic (chopped)

1 onion (cut into chunks)

3 bay leaves

Juice from 1 lime

Juice from 1 orange plus orange rinds

Add all ingredients to slow cooker.  Cook on low for 8 hours.  Remove meat and shred.  Place shredded meat on a foiled lined rimmed baking sheet.  Baste with cooking juices.  Broil for 5 minutes.

Matzo Crack

 4 - 5 lightly salted matzos
1 cup butter
1 cup plus 2 T brown sugar
1 tsp vanilla
1 bag dark (or milk) chocolate chips
1/2 cup chopped toasted pecans (optional) 

Preheat oven to 350 degrees.

Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper or Silpat.

Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.

Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.

Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.

Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares or just break apart with your fingers.

Store in an airtight container in the fridge and serve cold.

Puppy Chow

9 cups cereal (Chex or generic version)
1/4 cup butter
1/2 cup creamy peanut butter
1 cup chocolate chips
1/2 tsp vanilla
2 cups powdered sugar

Add cereal to large mixing bowl.

Melt butter, peanut butter, and chocolate chips on stove top or in microwave.

Remove from heat and stir in vanilla.

Pour over cereal and mix to coat evenly.

Pour chocolate covered cereal into large zip-topped plastic bag, add powdered sugar and shake well to coat.

Cinnamon Chip Quick Bread

Modified version of our beer bread.  Tastes great toasted or as French toast too!

3 cups self rising flour
1/2 cup sugar
12 oz cream soda
1/2 bag Hershey cinnamon chips

Mix flour, sugar and chips then slowly add cream soda.  Gently mix, batter will be lumpy.  Bake at 375 degrees for 50 minutes.

Beer Bread

3 cups self rising flour
1/2 cup sugar
12 oz. beer

Mix flour and sugar and slowly add beer.  Gently mix, batter will be lumpy.  Bake at 375 degrees for 50 minutes.

Easy White Icing

This is a great basic white icing for cake decorating.  It is very sweet so don't forget to add the salt!

4 cups powdered sugar
1 cup vegetable shortening
2 tablespoons water
1 teaspoon vanilla (use clear imitation vanilla for bright white frosting)
pinch of salt

Combine ingredients in mixing bowl.  Beat on low to combine then beat on medium speed for a full 5 minutes. 

Options:

If you are simply icing the cake (not putting the icing into pastry bags for decorating) then thin with about 3 T water or corn syrup.

Instead of 1 cup shortening, use 1/2 cup shortening and 1/2 cup butter (salted or unsalted, adjust additional salt to your taste) or use 1 cup butter.  However, if you need bright white, use all shortening.  Also, keep in mind that butter frosting can start to melt if your cake is sitting out in warm temperatures or it can get too soft in the pastry bag from the heat of your hands.

Caramel Chex Mix

2 cups Rice Chex
2 cups Corn Chex
2 cups Wheat Chex
2 cups pretzels
1 cup nuts
3/4 cup brown sugar
3/4 cup butter

Combine Chex, pretzels and nuts in large bowl.  Boil brown sugar and butter for 2 minutes stirring constantly.  Pour over Chex mixture and mix well.  Pour into greased 9x13 pan and bake at 300 degrees for 15-16 minutes, stirring occasionally.  Remove from oven and stir mix as it cools to prevent from sticking together.

Homemade Kettle Corn

Homemade Kettle Corn

3 bags plain microwave popcorn

2 sticks butter

1 1/3 cup sugar

¼ cup light corn syrup

Pop corn and pour into a large bowl with room to stir around.  It is best to remove all unpopped kernels at this time.

 

Melt butter in saucepan then add sugar and corn syrup.  Bring to a low boil and stir (constantly) for about 5 minutes.

Drizzle butter/sugar mix over popcorn and stir.  Let cool and enjoy!