Chocolate Chip Cookies

1 cup of butter (melted & cooled)
1 1/2 cups light brown sugar (packed)
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/4 cup maple syrup
3 1/4 cups of all purpose flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips

Directions:
In a large bowl, mix together butter and sugars. Add eggs, one at a time, stir to combine. Stir in vanilla extract and maple syrup.

In a separate bowl, mix together flour, cornstarch, baking powder and baking soda. Gradually add flour mixture to wet ingredients, stirring until combined and dough like. Stir in chocolate chips.

Cover bowl with clear wrap and allow to chill for 30 minutes in fridge.

When dough is done chilling preheat oven to 350 degrees. Scoop dough and roll into balls the size you want in cookies. Place 2 inches apart on cookie sheet and bake about 13 minutes (cookies may look a bit underdone, but edges will be turning golden brown).

I cut this recipe in half and baked about 10 cookies and still had dough to leave in the fridge for later.

*these cookies are perfect, a little crisp along the edges and super soft in the middle. We have a weakness for cookies...or anything dessert related.  ;)
**recipe found on sugarspunrun.com

Chili Mac

1 Pound of Ground Beef

Onion Powder

2 Tablespoons of garlic or garlic paste

2 (14 ounce) cans chicken broth or 3 1/2 cups!

1 (14.5 ounce) can diced tomatoes

1/2 can (14.5 ounce) kidney beans, drained and rinsed  

2 teaspoons chili powder

1 1/2 teaspoon cumin

1/2 teaspoon season salt

1/4 teaspoon ground pepper

10 ounces uncooked elbow pasta noodles

2 cups sharp cheddar cheese, shredded

 

Cook ground beef/ground turkey.  Add onion powder while browning. Add garlic and cook for 2 more minutes.  Drain if needed. Mix chicken broth, tomatoes, kidney beans, chili powder, cumin, salt & pepper. Mix well and bring to a boil. Add pasta and boil 12 - 15 minutes until pasta is cooked through. Stir as needed. When pasta has absorbed liquid and is cooked through, add cheese and mix well.  Cook for another 5 minutes or until pasta is cooked through.

*Like a mixture of Chili and Mac & Cheese.
**Recipe adapted from numstheword website.

Mini Meatloaf Balls

Ingredients:
1 egg
3/4 cup of milk
1 cup of shredded cheddar cheese
1/2 cup of quick cooking oats
1 teaspoon of salt
1 pound of ground beef/ground turkey

Topping:
2/3 cup of ketchup
1/4 cup of packed brown sugar
1 1/2 teaspoons of mustard

Directions:
Preheat the oven to 350. In a large bowl combine the egg, milk, cheese, oats and salt.  Ad the ground beef/ground turkey, mixing well, and form this mixture into eight mini meatloaves.  Place these in a lightly greased baking dish.

In a separate smallbowl combine the ketchup, brown sugar and mustard.  Stir and spread over each meatloaf.

Bake uncovered at 350 for 45 minutes.

*Recipe found online.

Crockpot Mac and Cheese

Ingredients:
1 twelve ounce can of evaporated milk
1 1/2 cups of milk
1/4 cup of butter, melted
1 teaspoon of salt
Dash of pepper
2 eggs, beaten
5 cups of shredded sharp cheddar cheese
Dash of paprika
1 box of pasta of your choice, cooked

Directions:
Place all the ingredients in the crockpot, reserve 1/2 cup of the cheese and the paprika. Stir all ingredients together.  Sprinkle the top with the 1/2 cup of cheese and paprika. Cook on low for approximately 3 hours. Stir the mixture before serving.

*Recipe from my sister
**Who doesn't LOVE homemade mac and cheese!?!

Peanut Butter Cake

Ingredients:
2 cups of all-purpose flour
2 cups of sugar
1/2 teaspoon of salt
1 teaspoon of baking soda
1 cup of butter
1 cup of water
1/4 cup of creamy peanut butter
2 eggs, beaten
1 teaspoon of vanilla extract
1/2 cup of buttermilk

Icing:
1/2 cup of butter
1/4 cup of creamy peanut butter
1/3 cup plus 1 Tablespoon of milk
16 oz. package Powdered sugar
1 teaspoon of vanilla extract

Directions:
Mix flour, sugar, salt and baking soda in large bowl.  Set aside.  Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil.  Add to flour mixture and mix well; set aside.  Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15x10 jelly roll pan.  Bake at 350 for 15-20 minutes until it is fluffy.

Icing:
Combine butter, peanut butter and milk in a saucepan over medium eat; bring to a boil.  Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.  Spread icing over warm cake.

*Recipe from my sister.
**We LOVE anything peanut butter!

Crockpot Chicken and Noodles

Ingredients:
Chicken
1 can of Chicken Broth
1 can of Cream of Chicken
1 package of Italian Seasoning
Pasta of your choice (penne, egg noodles, etc...)

Directions:
Put all ingredients in the crockpot (minus the egg noodles). Cook on high about 4-6 hours or low 6-8 hours. When almost ready to eat cook the pasta of your choice according to pasta directions. Shred chicken in the crackpot.  Add cooked noodles to the crockpot, stir.

*Recipe from my sister

Crockpot Breakfast Casserole

Ingredients:

1 dozen eggs

1 cup milk

2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook a little longer)

1 lb of bacon, ham, sausage or meat of choice

3 cups cheddar cheese – shredded

1/4 teaspoon dry mustard

1/4 teaspoon garlic powder

1 tsp salt & 1/2 tsp of pepper

 

Directions:

1. Beat 12 eggs until well blended.

2. Next, beat in milk and garlic powder, mustard, 1 tsp salt & 1/2 tsp pepper. Set aside.

3. Layer potatoes, bacon, cheese creating three layers.

5. Top with 1 cup of cheese.

6. Pour egg mixture on top. Cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

 

(I halved this recipe and it turned out to be the perfect amount. Just a tad bit left over.)

*my husband said this is probably his favorite breakfast I've made.
**adapted from familyfreshmeals website.

Chicken and Rice- Crockpot

1 can of Broth
1 can of cream of mushroom or cream of chicken
1 dry soup mix (onion mushroom)
1/2 block of cream cheese after chicken is cooked and shredded

Place all ingredients in crockpot except cream cheese. Shred chicken once cooked. Add 1/2 block of cream cheese. Serve over rice.

*recipe from my sister

Peanut Butter Cookies

1 cup of peanut butter
1 cup of sugar
1 egg

Mix ingredients together. Place parchment paper on cookie sheet. Bake at 350 degrees. 6-8 minutes. Do not over bake!

*recipe from a dear friend
**we love just about anything peanut butter!

Mexican Crockpot Dish

Chicken
1 can of corn
1 can of black beans
1 jar of salsa
Taco seasoning

Crockpot. Do not drain. Shred chicken once it is cooked. Serve over rice, tortilla chips or as tacos/burritos.

*recipe from my sister.
**we love mexican night!

Baked Sweet and Sour Chicken

Chicken coating:
3-4 chicken beat cut into bite sized pieces
Salt and pepper
1 cup cornstarch
2 eggs
1/4 cup canola oil

Sauce:
3/4 cup sugar
4 Tbsp ketchup
1/2 cup white vinegar
1 Tbsp soy sauce
1 tsp garlic salt

Cook chicken in oil. Preheat oven to 325 degrees. Pour sauce over chicke. Bake for 30 minutes.

*recipe found at
**husband claimed this was better than takeout!  I'd call this recipe a winner.

Pronto Pasta Italiano

1 pkg (14 oz.) Macaroni and Cheese Dinner
1 pound ground beef/turkey
1 cup pizza sauce
1/2 cup Italian three cheese blend

Prepare Mac and Cheese Dinner as directed.  Brown meat.  Mix Mac and Cheese Dinner and pizza sauce.  Sprinkle with shredded cheese, cover.  Cook on low heat 2 minutes until shredded cheese begins to melt.

*Easy and quick.  Kids love.

Chocolate Peanut Butter No Bake Cookies

2 cups sugar
4 Tbs cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tbs vanilla
3 cups oatmeal
wax paper

In a saucepan bring the sugar, cocoa, butter and milk to a boil.  Let it boil for 1 minute then add the peanut butter, vanilla and oatmeal.  On a sheet of waxed paper drop the mixture by the teaspoonfuls until cooled and hardened.

*I love just about anything with chocolate and peanut butter!

Ziti

1 pound ground beef/turkey
15 ounces ricotta cheese
1/2 cup parmesan cheese
1/4 cup chopped parsley
1 egg, slightly beaten
3/4 tsp salt
1/4 tsp black pepper
29 ounces spaghetti sauce
8 ounces shredded mozzarella cheese

Prepare ziti according to package.  Brown beef/turkey.  Remove from heat and stir in ricotta cheese and next five ingredients.  Add 1/2 of the spaghetti sauce and mix well.  Add ziti and toss to cover.  Put in a baking dish and spread the rest of the spaghetti sauce on top of the misture.  Sprinkle with mozzarella cheese.  Bake at 350 for 20 minutes.

*Easy and delicious!
(recipe found at www.cdkitchen.com)

Fresh Peach Pie

2 nine inch pie crusts
5 cups sliced fresh peaches
1 tsp lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
2 Tbsp margarine or butter

Heat oven to 425 degrees. Prepare pie crust. Mix peaches and lemon juice.  Mix sugar,  flour and cinnamon;  sir into peaches. Add to pastry lined pie plate; dot with margarine. Cover with top crust. Cut slits into it, seal and edge. Cover edge of crust with aluminum foil to prevent over cooking.  Remove foul during last 15 minutes. Bake until crust is brown and juice begins to bubble through slits.  (35-45 minutes)

*delish!
(recipe from MIL)

Mexican-Style Salsa

2 - 14.5 oz can Diced Tomatoes or 1- 28 oz can
1/3 cup Cilantro
1/4 cup Onion, diced
3 Tablespoons Jalapenos, diced
+ 1 Tablespoon of Jalapenos juice from the jar
1/4 teaspoon Lime Juice
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2-3/4 teaspoon garlic powder

You can use a food processor for this or if you're like me and don't have a food processor you can use your Nutri Bullet.

Mix Onion, Jalapenos, and Jalapenos juice in the Nutri Bullet.  Pour in the rest of the ingredients and mix well with the Nutri Bullet.  (I just left my Nutri Bullet running for about a minute.

*This looks really liquid-y at first.  After resting in the fridge it thickened up to be more of the consistency of what you would find at Mexican restaurants.  It also gets more of a kick after resting in the fridge.

**My husband prefers this salsa over anything else.

(Recipe found from www.itcomesfullcircle.com)

Gluten free sausage cheese balls

3/4 cup Bisquick Gluten Free mix

4 ounces of turkey sausage

1 1/2 cups shredded cheddar cheese or blend of cheeses

1/4 cup Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon crushed rosemary or basil

1/8 teaspoon cayenne pepper or crushed red pepper

1/2 cup milk

1 tablespoon of chopped parsley 

Heat oven to 350 degrees. Mix all ingredients together and shape into 1 inch balls. Place on a cookie sheet coated with cooking spray. Bake uncovered 22-26 minutes until light and golden brown.

(Recipe adapted from Betty Crocker website)

Quesadillas

Refer to 'Deceptively Delicious' cookbook.

This recipe hides beans and butternut squash purée in it. 

I tweaked the recipe by adding a little ranch to the sour cream/bean mixture.

Sprinkling more cheese on top after spreading the butternut squash/cheese mixture, and sprinkling bacon on as well.

Matt said this just might be the best quesadilla he's ever had, plus maybe his favorite meal I've ever made. He didn't want to know what was in it.

Pumpkin Pie

For Pie Crust:

2 cups of sifted flour

1 cup of shortening

Shake of salt.

Cut these ingredients together and set aside.

1/4 cup of cold water

1 Tablespoon of apple cider vinegar

1 egg

Mix these ingredients together then pour into dough mixture above. Cut these ingredients together. 

*don't over mix.

Wrap dough and place in fridge for at least an hour. Use within a week. (This dough is enough to make 2 pies)

When ready to use take half of the dough and roll it out using flour to keep from sticking. Once large enough to fit in pie tin lay in pie tin, cut off the excess edges, decorate the edges as you wish, prick the potom of the dough with a fork, and make sure no edges of the dough are hanging over the tin as they will most likely burn.

Preheat oven to 325 at this point. 

For Filling:

1 cup of pumpkin

2 heaping Tablespoons of flour

1 egg

1 cup of sugar

1 cup of milk

1 tsp of cinnamon

1/4 tsp each of all spice, ground cloves, and nutmeg.

Shake of salt

About 2 Tablespoons of margarine (melted)

Mix all ingredients together well. Dump in pie tin over crust and bake at 325 for 1 hour.

For homemade whip topping:

2 cups of heavy whipping cream

1/3 a cup of sugar

1/3 tsp of vanilla

Mix well. *tip- use cold ingredients/cookware.

(Recipe from my dad who found it in a church cookbook)

Applesauce Muffins

*Refer to 'Deceptively Delicious' cookbook.

This recipe hides carrot purée in it for picky eaters. And might I add these muffins are delicious! Even Madelyn loves them which says something.