Granola

1 c almonds
3 c old fashioned oats
1/2 tsp sea salt
1/3 c light brown sugar
1/3 c honey
3 tbsp coconut oil
1/2 tsp vanilla
1/4 c dark chocolate chunks
3/4 c Crunchies fuit

Preheat oven to 350
In a blender, blend 1/2 c of almonds until finely chopped (not powdery)
Finely chop the remaining 1/2 c almonds with a knife
Combine the oats, salt & brown sugar with the almonds in a bowl & stir to combine
Combine honey & coconut oil & heat in microwave for 45 seconds. Stir to combine & add vanilla.
Pour the honey mixture over the oats & toss.
Spread oats evenly on parchment lined baking sheet.
Bake for 5 minutes, stir them & then bake them again for additional 5 minutes.
Remove the granola & parchment paper from baking sheet & set aside to cool.
Once completely cool you can break the granola into clusters.
Add in the dark chocolate & dried fruit.

Pumpkin Chocolate Cheesecake

Crust
3/4 c graham cracker crumbs
3 tbsp light brown sugar
5 tbsp unsalted butter, melted
1.5 tsp vanilla

Swirl
3 oz bittersweet chocolate, chopped
1/4 to 1/3 c heavy cream

Filling
2 8oz pkg cream cheese, room temperature
2/3 c sugar
1/2 c canned pumpkin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 c heavy cream
5 eggs

Preheat oven to 275. Combine ingredients for the crust & press into the bottom of a spring form pan.
Prepare the swirl by melting the chocolate with the cream in a double boiler. Stir until smooth & then set aside, keeping it warm.
To make the filling, cream the cheese & sugar.
Add the pumpkin, spices & cream.
Add the eggs, one at a time.
Pour filling over crust.
Drizzle a spiral pattern with the chocolate on top & draw it through the batter with a knife.
Place cheesecake in larger baking pan with sides & pour 1/2 inch boiling water into pan.
Bake in the center of the preheated oven for 1 hour, or until the center is firm & not soupy.
Cool at room temperature, then chill at least 2 hours.

Conrad's Swedish Pancakes

6 eggs
1 c milk
1 c yogurt
1 c flour
4 tbsp sugar
1/2 tsp salt

Mix everything together really well. More milk may be needed. Batter is better if it's on the thin side.
Pour in pan & cook.

Sandy's Salsa

1- 28 oz. can peeled plum tomatoes (or diced)

2 cans Rotel

2 bunches cilantro

2 jalapenos, seeded

5 cloves garlic

2 tsp. salt

2 tsp. pepper

1 fresh squeezed lime juice

2 tsp. cumin

2 tsp. sugar

1 red onion

Put all in blender or food processor. Pulse 30 seconds.

Salsa Verde Chicken Tacos

4 lbs chicken breasts
1 tsp garlic powder
2 cups salsa verde
1 tsp cumin
8 oz cream cheese
corn tortillas or taco shells

• Throw everything into crockpot and cook on low for 6-8 hrs.
• shred chicken and stir everything together.

Ribs

2 slabs of baby back or pork back ribs 
Dry rub (I use Rib Rub Championship Recipe from Delight, Arkansas. Got it at Walmart in spice section)

• Put a double layer of foil on counter. Put rub on both sides. Wrap each rack in double foil.
• Put on baking sheet with sides.
• Bake at 255 degrees for 3 1/2 to 4 hours.

Korean Beef

1 lb lean ground beef
1/2 c brown sugar
1/4 c soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 tsp crushed red peppers
1 bunch green onions

• Heat a large skillet over medium heat and brown the meat with garlic and sesame oil. 
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.
• Simmer for a few minutes to blend the flavors. 
• Serve over rice and top with green onions.

Sugar Cookies with Buttercream Frosting

1          cup butter/margarine, softened

1 ½      cups sugar

2          large eggs

1 tsp.    almond extract

4          cups all-purpose flour

1 tsp.    baking soda

beat butter at medium speed with mixer until creamy; gradually add sugar, beating well; add eggs and almond extract, beating well; combine flour and soda; add to creamed mixture, mixing well; roll to ¼ inch thickness on a floured surface; cut with cookie cutter and place on lightly greased cookie sheets; bake at 375 for 10 to 12 minutes

Buttercream Frosting

1/3       cup butter, softened

3          cup sifted powered sugar

2 Tbs.  milk

1/2 tsp. almond extract

Fudge

1.5 tsp butter
3/4 c butter
1 can Eagle Brand milk
3 Tbsp milk
12 oz semi-sweet chocolate chips
11.5 oz milk chocolate chips
10 oz peanut butter chips
1 pkg butterscotch chips
7 oz Marshmallow Creme
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp cherry extract
1 c chopped pecans or walnuts

• Line 9x13 pan with foil. Rub butter all over.
• In large pot melt remaining butter over low heat.
• Add next 5 ingredients.
• Cook, stir constantly until smooth.
• Remove from heat and add butterscotch chips, marshmallow creme and extracts.
• Stir in nuts.
• Spread in pan. 
• Refrigerate until set. 

Cuban Black Beans

• 1 16oz package dry black beans
• 1 tsp. dry oregano
• 2 cloves minced garlic
• 1 tbsp. salt
• 2 tbsp. Olive Oil
• ½ cup chopped Bell pepper
• ½ cup diced onion
• 1 tomato

Place dry black beans in a large pot of water on the stove. Allow to soak overnight.

Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.

In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.

Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.

Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!

Pecan Pie

Filling
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!


Allow to cool for several hours or overnight.

Potato Casserole

1 can cream of chicken soup

2 c. sour cream

2 small or 1 large bag of shredded hash browns (use shredded potatoes O'Briens if you can find them)

2 c. shredded cheddar cheese

1 stick of butter

Combine soup, sour cream, potatoes, garlic salt in large bowl.  Add melted butter and combine.  Wait 10 minutes and add cheese.

Bake at 350 for 40 minutes.

Apple Pie

Filling

8

cups sliced cored peeled apples 

1/2

cup granulated sugar

1/4

cup Gold Medal™ all-purpose flour

1/4

teaspoon ground cinnamon

1

tablespoon lemon juice

Topping

1/2

cup unsalted butter, softened

1

cup Gold Medal™ all-purpose flour

2/3

cup packed brown sugar

1

tablespoon granulated sugar

Directions

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

• Bake at 400 degrees for 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Spaghetti Sauce

1  1/2 lb. ground chuck

1 medium onion, chopped

1/2 cup bread crumbs (I use Italian bread crumbs instead of plain)

1 egg

1 tsp. salt

1/2 tsp. pepper

2 tsp. parsley

1 can whole tomatoes (big can)

1  8 oz. can tomato sauce

2 cans tomato paste

1/4 tsp.garlic powder 

1 tsp. basil

sugar

Mix together and make 8 meatballs.  Fry meatballs on medium high heat in 1  1/2 tsp. Crisco, brown on all sides and drain on paper towel.

Break up the rest of the ground beef in the frying pan, sprinkle with salt, pepper, parsley, and 1 tsp. oregano. When browned, drain the grease.  

Add 1 large can of tomatoes, 1 can tomato sauce, 2 cans tomato paste, 1/4 tsp. garlic powder, 1 tsp. basil, and a little sugar to sweeten the sauce.

Add meatballs back in pan and simmer on low for 30 minutes to 1 hour.

Serve over spaghetti noodles.

babes Salad Dressing

2Tbsp sugar
1 tsp salt
1/4 tsp pepper
1/4 c apple cider vinegar
2 Tbsp canola oil

• whisk ingredients together & chill

Greek Tortellini Salad

1- 20 oz pkg cheese tortellini
3 oz fresh sliced mushrooms
grape tomatoes, halved
Kalamata olives
1 c sliced salami
yellow bell peppers, chopped
pepperchinis 
cucumber, chopped
3/4 c feta cheese
1 bottle red wine vinagrette
sprinkle of basil, fresh or dried

• cook tortellini & set aside
• mix everything in a bowl

Slow Cooker Texas Chili

1 lb ground beef
1 large onion, diced
2 green bell peppers, diced
1 (4 oz) can diced green chili peppers
1 (14 oz) can beef broth
1 (15 oz) can pinto beans, drained and rinsed
1 (14 oz) can diced tomatoes, undrained
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
3 cloves garlic, minced
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
dash red pepper flakes (optional- but it adds flavor, not heat)

Directions:
In a large saucepan, brown ground beef and diced onion. Add to slow cooker. Dump remaining ingredients on top and cook on low for 4-6 hours (it really could go as long as 8 hours on low if you need it to). Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips – or any of your other favorite toppings!

Gouda Bacon Macaroni and Cheese

• 16oz elbow macaroni, cooked and drained
• 4 Tbsp butter
• 2 1/4 cup skim milk
• 1/2 cup flour
• 1 1/4 cup heavy cream
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp dry mustard
• 2 tsp worcestershire
• 1lb smoked gouda cheese, shredded
• 1/2 lb sharp cheddar cheese, shredded
• 5 slices bread (about 2cups crumbs)
• 3 Tbsp butter, melted
• 1/2 cup bacon, cooked and crumbled

1. Prepare macaroni according to package directions. Set aside.
2. In large pot, melt butter over medium high heat. Add skim milk and bring to near boiling. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.
3. In food processor, shred Gouda and Cheddar cheese. Add to pot, stir until thoroughly combined.
4. Add cooked macaroni to cheese mixture. Pour into a 13x9 dish.
5. In same food processor bowl (no need to wash it after shredding the cheese), process 5 slices of bread to a fine crumb. Add melted butter. Sprinkle over macaroni. Top with crumbled bacon.
6. Bake uncovered in a 375 degree oven for 25-30 minutes.ENJOY!

Chewy Gingerbread Cookies

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
• Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Chicken Parmigiana Sandwiches

29 oz tomato sauce
14.5 oz petite diced tomatoes
12 oz tomato paste
2 cloves garlic
1/2 tsp parsley
1/2 tsp oregano
2 bay leaves
4 Tbsp fresh basil, finely chopped (6 leaves)
3-4 thawed chicken breasts
sliced mozzarella
Parmesan
Hard rolls

• Add all tomatoes. Add remaining ingredients up to the chicken. Salt and pepper the chicken on top. 
• Set crock pot on low for 6 hours.
• Shred chicken and stir. Put on rolls.