- Homemade Bagels
- Banana Bread
- Pancake Muffins
- Scrambled Egg Muffins
- Crock Pot Apple Oatmeal
- Ham Sandwiches
- Rice-a-roni and Buttered Bread
- Baked Potatoes
- Mini Corn Dog Muffins
- Baked Chicken and Spinach Flautas
- Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce
- Cheddar & Cracker Chicken, Mashed Potatoes & Veggie
- Pesto Chicken Stuffed Shells
- Meatloaf & Rosemary Potatoes
- Loaded Baked Potato Soup
- Beef Stew
I listed the recipes that i have here on my computer, the others come from cook books and i'm not typing all of that up. Lol
2 teaspoons dry yeast
2 tablespoons sugar
1 1/4 cups hot water
3 1/4 cups all-purpose flour
1 teaspoon salt
Put half of the water, yeast and sugar in a bowl and let stand for five minutes. Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed. Mix, and knead the dough on a lightly floured surface for about 10 minutes. The dough should feel firm, smooth and elastic.
Oil a large baking bowl, and turn the dough to coat. Let it rise under a damp towel for one whole hour, until doubled in size. Punch the dough down, and let it rest for an additional 10-15 minutes.
Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle. Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes.
Bring a large pot of water to a boil, and heat your oven to 190°C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot. The bagel should float within a couple of seconds. Boil for 1-2 minutes on one side, turn, and boil for another minute or so. Continue with all of the bagels.
Put the bagels into the preheated oven, and bake for 10 minutes. Take the bagels out, turn them, and continue to bake for another 10 minutes. Remove from oven, spread on some cream cheese and smoked salmon and take a big bite. You deserve it.
Scrambled Egg Muffins
PREP 10 mins
COOK 20 mins
READY IN 30 mins
Original recipe makes 12 servings
Crock Pot Meal
2 sliced apples
1/3 cup brown sugar
1 tsp cinnamon
Throw ingredients in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low.
Mini Corn Dog Muffins
Baked Chicken and Spinach Flautas
Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos.
Author: Lauren Keating
Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce
Crispy Black Bean Fritters:
Combine all the ingredients in a large bowl, stir well to combine (add more flour if it's not binding). Season with sea salt and black pepper. In a large skillet, add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.
Serve with dipping sauce on the side
Cilantro Dipping Sauce:
Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.
Cheddar & Cracker Chicken
Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.
* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.
Pesto Chicken Stuffed Shells
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
* To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.
Meatloaf & Rosemary Potatoes
Freezer - Crock Pot Meals
Combine all ingredients for meatloaf and form into a loaf pan. Pack it really well to ensure the meatloaf is firm and not mushy. Place pan into a freezer bag and freeze. Place potatoes, olive oil and rosemary in separate freezer bag, toss well to coat and freeze. When ready, remove meatloaf from pan and place in bottom of crockpot. Put potatoes around edge of meatloaf and cook on low for 6-8 hours. Serve meatloaf with warm potatoes & green beans!
Loaded Baked Potato Soup
Freezer - Crock Pot Meals
Place potatoes, chopped ham and onions in bag and freeze until ready to cook. Thaw slightly and place pototoes, ham and onions in slow cooker. Add chicken broth, and heavy cream and cook on low for 6-8 hours. Ladle soup into bowls and garnish with shredded cheese, bacon bits, green onions, chives and fried onions.