Dill Pickle Salad

 https://sailorbailey.com/blog/dill-pickle-salad/

From Cole

 https://tastesbetterfromscratch.com/instant-pot-chicken-taco-bowls/

Checkerboard Cookies

 https://cookiesandcups.com/checkerboard-cookies/

Panzanella

 https://www.google.com/amp/s/www.foodnetwork.com/recipes/ina-garten/panzanella-recipe-1944317.amp

Pomodori al Riso

 https://www.seriouseats.com/roman-rice-stuffed-tomatoes-pomodori-al-riso

Gelo di Anguria

 https://www.italymagazine.com/recipe/gelo-di-anguria-sicilian-watermelon-pudding

Jordgubbstårta

Ingredients (cake)

• 4 teaspoons butter
• 1/2 cup milk
• 2 eggs
• 1/3 cup & 5 tablespoons sugar
• 1 cup & 3 tablespoons flour
• 1 & 1/12 teaspoons baking powder
• 1 teaspoon vanilla extract

Ingredients (frosting)

• 3 cups powdered sugar
• 1/3 cup butter
• 1 & 1/2 teaspoons vanilla
• 1 2 tablespoons milk
• cut strawberries

 Instructions

1. First, preheat oven to 350ºF and spray a 9" spring foam pan with cooking spray.
2. In a bowl melt butter, then add milk and let it sit.
3. In another bowl mix eggs and sugar together.
4. Add the butter milk mixture to the egg sugar mixture, and then the vanilla.
5. Lastly add the flour and baking powder and mix before pouring the batter into the pan. 
6. If desired, repeat steps 1-5 in a separate pan to create a second layer.
7. Bake for 35-40 minutes.
8. In medium bowl, prepare the frosting by mixing the powdered sugar and butter with spoon or electric mixer on low speed.
9. Stir in the vanilla and 1 tablespoon of the milk. (If frosting is too thick, beat in more milk. If it is too thin, beat in a small amount of powdered sugar.)
10. If the cake recipe was not doubled to maker two cake layers, you can also allow for two layers by cutting single baked cake in half.
11. Cover the cake with frosting, ensuring that the middle layer of frosting between the two cake halves has a layer of cut strawberries.
12. Decorate the top of the cake with additional strawberries as needed.

Cook Time: 35-40 minutes

Serves: 6-8

Gingerbread Cookies

Ingredients
282.5 grams unsalted butter cool, not room temperature
200 grams golden brown sugarpacked
2 large eggs cold
1 1/2 teaspoons vanilla
210 grams molasses
832 grams all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons ground ginger
4 teaspoons ground cinnamon
1 teaspoon ground allspice
Metric - US Customary



Instructions
Preheat your oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your cookie sheets with parchment paper.
In a separate large bowl whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set aside.
In the bowl of your stand mixer with the paddle attachment, add your cool butter and packed brown sugar.

On the lowest possible speed, mix your butter and brown sugar just until it comes together. I usually have to stop and scrape my paddle down every few turns.
Add your cold eggs and vanilla to your butter and sugar.

Again, on the lowest possible speed, just mix until the eggs are incorporated into the butter and brown sugar. It will still look kind of chunky. Scrape down the bottom and sides of your bowl.
Add in your molasses.

Turn your mixer on the lowest speed again, and just mix until the molasses is evenly distributed. This is honestly going to look gross. It's brown with little chunks. That's okay though. It's going to produce an amazingly delicious cookie!
With your mixer on the lowest speed, slowly add your flour to the wet ingredients. It will seem like it's not going to come together or it's too dry. It will! Once it starts to clean the sides of the bowl and gathers onto the paddle, turn the mixer off. If you can press your finger into the dough without it sticking, and it leaves an imprint, it's ready! Note: I've never had to add more flour to my recipe. If for some reason you do, do so a tablespoon at a time.

I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!


Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.

Using a rolling pin, roll your dough out and cut into the shapes you need.
Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 8-10 minutes depending on the size of your cookies. I never have to bake over 10 minutes, even for my largest cutter (5 1/2 inches). They may puff up ever so slightly, but they do not spread. Once removed from the oven, the puff will go away and they will be the same shape they were cut!After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
Move them onto a cooling rack to cool completely.
I've never gotten butter bleed with these cookies so I usually just store them in a large Tupperware container between parchment paper.
Enjoy your soft, thick, sturdy gingerbread cookies! These are amazing with or without icing on them!

Cheesy Potato Casserole

Ingredients

• 3 cups cubed potatoes
• 1 15-oz can cream of chicken
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 cups corn flakes cereal
• 1/4 cup butter

 Instructions

1. First, preheat oven to 350ºF and spray a casserole dish with cooking spray.
2. In a large bowl, add potatoes, cream of chicken, sour cream, cheddar cheese, salt, and garlic powder. Stir until well combined and the potatoes are evenly coated.
3. Pour mixture into baking dish and spread into even layer.
4. Crush corn flakes in a sealed before combing in a bowl with the melted butter. Sprinkle on top of potatoes.
5. Bake for 35 minutes, uncovered.

Cook Time: 45 minutes

Serves: 8

Chicken Noodle Soup

Ingredients

• 1 1/2 lb boneless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 2 teaspoons thyme
• 4 teaspoons rosemary
• 3 cloves garlic, minced
• 1 bay leaf
• salt
• pepper
• 10 cups chicken broth
• 8 oz egg noodles

 Instructions

1. In slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf. Season generously with salt and pepper before pouring in chicken broth.
2. Cover and cook on low, 6-8 hours.
3. Remove chicken from slow cooker and shred with forks. Discard herbs and bay leaf. Return chicken to slow cooker with egg noodles.
4. Cook on low, covered, until al dente (20-30 minutes).

Cook Time: 6 hours 40 minutes

Serves: 6-8

Animal Style Cauliflower

Ingredients

• 1 large cauliflower head divided into florets, or about 7 cups
• 1 tablespoon & 1 teaspoon taco seasoning
• 1-1/3 cups cheddar cheese
• 1/2 cup thousand island dressing mixed with 1 ounce hot water

 Instructions

1. Preheat oven to 400ºF.
2. Place cauliflower in casserole dish coated with nonstick spray. Lightly coat cauliflower with oil spray and top with 1 tablespoon of taco seasoning.
3. Cook for 20-25 minutes.
4. Remove from oven and top with 1 teaspoon taco seasoning and 1 cup cheddar cheese.
5. Cover with foil and bake for another 10 minutes.
6. Uncover and top with 1/3 cheddar cheep. Let sit to melt.
7. Top with thousand island dressing.

Cook Time: 35 minutes

Serves: 2-4

Cashew Chicken Quinoa Bake

Ingredients

• 1 cup quinoa, rinsed and uncooked
• 1 cup yellow onion, minced
• 2 medium red peppers, chopped into bite-sized pieces
• 4 4-oz chicken breasts, diced into bite-sized pieces
• 1/2 cup hoisin sauce (or gluten-free hoisin sauce)
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce or tamari (low sodium)
• 1 cup water
• 1 cup cashews, roasted and lightly salted

 Instructions

1. First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
2. Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with diced onion and red pepper on top. Place sliced chicken on top of veggies.
3. Prep sauce by mixing together hoisin sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water. I used a fork to whisk everything together.
4. Evenly pour sauce over chicken breast.
5. Bake for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.
6. Garnish with green onion

 

Cook Time: 55 minutes

Serves: 4

Asian Chicken Lettuce Wraps

Ingredients

• 2 lbs ground chicken (not ground chicken breast)
• 3 cloves garlic, minced
• 1 red bell pepper, cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 2 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1-1/2 cups cooked white or brown rice
• 3 green onions, sliced
• 2 heads iceberg lettuce

 

Instructions

1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5-6 minutes. Drain off liquid and pour mixture into a 5-7 quart slow cooker.
2.  Add bell pepper, onion, hoisin sauce, soy sauce, salt, and pepper. Toss mixture.
3. Cover and cook on low heat 2-3 hours until chicken is tender.
4. Stir in water chestnuts, cooked rice, and green onions. Cook until heated, about 3-5 minutes.
5. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Cook Time: 3 hours

Serves: 12

Turkey Chilli

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion, finely chopped
• 1 green pepper, chopped
• 1-1/2 lbs ground turkey
• salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-oz) can chopped tomatoes
• 1 (15-oz) can black beans, rinsed and drained
• 1 (15-oz) can kidney beans, rinsed and drained
• 1-1/2 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• shredded cheddar, for garnish

Instructions

1. In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes.
2. Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn't have to be completely cooked through at this point).
3. Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes.
4. Transfer mixture to a slow cooker.
5. To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano.
6. Cook on high for 4 hours, until chili has thickened.
7. Check for seasoning and season with salt and pepper to taste. Garnish with cheese, if desired.

Cook Time: 4 hours

Serves: 8

Pizza Puff Pastry

Ingredients

• 2 sheets of puff pastry
• pizza sauce
• shredded cheese
• egg wash

 Instructions

1. Place 2 sheets of puff pastry on a parchment paper-lined baking tray. Cut into equal sized circles.
2. On one sheet, spread pizza sauce and shredded cheese. Place other sheet on top.
3. Take a glass and place in center. Using a knife, cut strips away from the edge of the glass. Then take each strip and twist.
4. Brush egg wash over top of pastry and bake at 400ºF for 20-25 minutes.

 

Cook Time: 25 minutes

Serves: 8-10

Chicken Spinach Bacon Alfredo

Ingredients

• 6 strips bacon, chopped
• 2 chicken breasts, sliced
• 5 oz spinach
• 4 cloves garlic, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 5 cups milk
• 1 lb dry penne pasta
• 1 cup parmesan cheese, grated

 Instructions

1. Cook the bacon in a large pot over medium-high heat until crispy.
2. Add the chicken and cook until no pink is showing. Remove the chicken.
3. Cook spinach, garlic, salt, and pepper with bacon until the spinach has wilted.
4. Add chicken back, plus milk. Stir.
5. Bring milk to boil, then add pasta.
6. Stir constantly for about 10 minutes until pasta is cooked.
7. Add parmesan and mix until cheese is melted.

 

Cook Time: 25 minutes

Serves: 3-4

Graham Cracker Cookies

Ingredients

• 1/2 cup butter, room temperature
• 1 cup brown sugar
• 2 teaspoons vanilla
• 1 egg
• 1-1/2 cups graham cracker crumbs
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

 Instructions

1. Preheat oven to 350ºF.
2. In a mixing bowl, cream together the butter and sugar until cream.
3. Beat in vanilla and egg until well combined.
4. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt.
5. Gradually add to the butter mixture until combined.
6. Stir in chocolate chips.
7. Grease pan and divide cookies.
8. Bake for 7 minutes.

Cook Time: 7 minutes

Serves: ??

Apple Pie

Ingredients (pie filling)

• 6 cups sliced peeled Golden Delicious apples
• 3/4 cup, plus 2 tablespoons apple juice
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 2 tablespoons cornstarch
• 1/4 teaspoon vanilla extract

Ingredients (crust)

• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 6-8 tablespoons ice water

 Instructions

1. In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, and apple pie spice; bring to boil over medium heat, stirring occasionally.
2. Combine cornstarch and remaining apple juice and add to saucepan. Return to boil, stirring constantly.
3. Cook and stir 1 minute more or until thickened.
4. Remove from heat and stir in vanilla. Cool to remove temperature, stirring occasionally.
5. Combine flour and salt; cut in butter until mixture is crumbly.
6. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball.
7. Divide ball in half, making one half slightly larger. On a lightly floured surface, roll our larger portion.
8. Line a 9 inch pan with bottom pastry; trim even with edge of plate, then add filling.
9. Roll out remaining pastry to fit top of pie. Trim, seal, and flute edges. Cut slits on top.
10. Bake at 400ºF for 40-45 minutes, or until crust is golden brown and apples are tender.

 

Cook Time: 45 minutes

Serves: 6-8