Recipes

3-ingredient Veggie Dip & Veggie plate!

Equipment

  • Cutting board
  • Knife
  • Small bowl
  • 1 Cup measure
  • Spoon

Ingredients

  • 1 Cup Sour Cream
  • 1 Cup Mayonnaise
  • 1 packet of dry Ranch dressing seasoning mix or Italian dressing mix
  • 1 Yellow Pepper
  • 1 Cucumber
  • 1 Carrot (long carrots)

Instructions

  • Wash all vegetables in cold water
  • Cut carrot into long strips
  • Cut Yellow bell pepper into strips
  • Cut Cucumber into strips or round slices (your choice!)
  • Grab a medium bowl
  • Add 1 cup sour cream to bowl
  • Add 1 cup mayonnaise to bowl
  • Add your 1 packet choice of dry seasoning to the bowl
  • Mix all ingredients together in bowl with spoon
  • Dip vegetables in dip and enjoy!

Notes

You may use any types of vegetable you prefer.

Homemade Apple Sauce

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Homemade Apple Sauce

Course Side Dish
Cuisine American
Keyword Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes

Equipment

  • Large pot
  • Blender or Food Processor

Ingredients

  • 6 pounds Apples Peeled, Cored, And Cut Into 8 Slices
  • 1 cup Apple Juice Or Apple Cider
  • Juice Of 1 Lemon
  • 1/2 cup Brown Sugar Packed
  • 1 teaspoon Cinnamon More Or Less To Taste
  • Optional Ingredients: Nutmeg Maple Syrup, Allspice, Butter

Instructions

  • Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  • Carefully puree in a food processor or blender (don’t fill too full; split into two portions if needed) until smooth.
  • Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes…or any place where applesauce is needed!

Omelette

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Omelette

Equipment

  • Small bowl
  • Fork or whisk
  • Small nonstick skillet
  • Measuring spoons
  • Spatula
  • Dinner plate

Ingredients

  • 2 large eggs
  • 1 pinch of salt
  • 1 teaspoon olive oil

Instructions

  • Crack the eggs, one at a time at the mid-point between the more-rounded (wide) end and the pointier end of the egg by hitting it against the sharp edge of the small bowl. Hold the egg over the bowl with the cracked part facing up. Pry the shell open gently and allow the egg to slide into the bowl. Add the salt, and use the fork or whisk to beat the eggs until they are pale yellow. If you’re using any Yummy Extras (see below), add them in now.
  • Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add the oil. Pour in the egg mixture and tilt the pan to spread the eggs around the bottom.
  • When the eggs look firm and set, gently and carefully shake the skillet to loosen the omelet.
  • Using your spatula, fold the omelet in half and then slide it onto the plate.
  • Serve right away.

Notes

Fillings
Try one or more of the following combinations, or make up your own (use about 1/2 cup of filling total):
Chopped fresh spinach, sliced mushrooms, and shredded Swiss cheese
Sliced bell peppers and scallions and shredded cheddar cheese
Salsa and chopped avocado
Chopped olives and tomatoes and crumbled feta cheese
Chopped tomatoes and fresh basil and ricotta cheese

Pasta Salad

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Pasta Salad

Equipment

  • Hot Plate
  • Knife
  • Pot
  • Large Bowl

Ingredients

  • 1 box of Pasta
  • Tomatoes Sliced in half
  • Measuring cups
  • Peppers Diced
  • Diced
  • Italian dressing

Instructions

  • Fill Large pot with water
  • Put on hot plate and set temperature to HIGH
  • Once water is bubbling really fast, pour in noodles
  • Sprinkle salt into the water and stir
  • Set timer for 10 minutes
  • Lower temperature to medium
  • While pasta is cooking:
  • Dice onion
  • Dice peppers
  • Slice tomatoes in half
  • Add veggies to large green bowl
  • When Timer goes off:
  • Get strainer or colander and put in sink
  • Carefully pour large pot of pasta into strainer to drain the water
  • Rinse pasta with cold water
  • Once pasta is cool add to large bowl
  • Add 1 cup of salad dressing
  • Stir and mix well.
  • Pour pasta mixture into tin and cover with aluminum foil.
  • Wash ALL dishes, pots, and silverware
  • Put away clean dishes and put away hot plate.

Basil Pesto

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Basil Pesto

Prep Time 15 minutes
Servings 1 cup

Equipment

  • A food processor

Ingredients

  • 2 cups fresh basil leaves packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese about 2 ounces
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts can sub chopped walnuts
  • 3 garlic cloves minced (about 3 teaspoons)
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
  • Add the garlic and Parmesan or Romano cheese and pulse several times more.
  • Scrape down the sides of the food processor with a rubber spatula.

30 Minute Beef Chili

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30 Minute Beef Chili

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Pan
  • Can Opener
  • Spoon

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 4 garlic cloves minced
  • 1 1/4th pounds ground beef
  • 3 1/2 tablespoons chili powder
  • 1 teaspoons chipotle chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • sea salt
  • freshly ground black pepper
  • 1 8 ounce can diced tomatoes

Instructions

  • In a large pan over medium heat, heat the olive oil and brown the garlic.
  • Add ground beef to the pan and brown.
  • Add the chili powder, chipotle chili powder, onion powder, dried oregano, cumin and season with salt and pepper. Stir well.
  • Add the tomatoes, let simmer for 25 minutes, and serve.
  • Turn off the oven once the pan is removed

Buffalo Chicken Wings

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Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings
  • 2 teaspoons kosher salt
  • Oil for deep-fat frying

BUFFALO WING SAUCE:

  • 3/4 cup Louisiana-style hot sauce
  • 1/4 cup unsalted butter cubed
  • 2 tablespoons molasses
  • 1/4 teaspoon cayenne pepper

Instructions

  • Using a sharp knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
  • In an electric skillet or deep-fat fryer, heat oil to 375. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
  • For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
  • Toss wings with one of the sauces. If desired, sprinkle with green onion slices.
  • Preheat oven to 400F and line a baking sheet with slip at or parchment paper and place a wire rack on top.
  • Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, onion powder, and garlic powder.
  • Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.
  • In a bowl whisk together buffalo sauce
  • Remove wings from oven and toss them in the sauce.
  • Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).
  • Remove wings from oven, coat with extra sauce.

Mini Cinnamon Sugar Buns

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Mini Cinnamon Sugar Buns

Course Breakfast, Dessert
Cuisine American
Keyword Vegetarian

Equipment

  • Cookie Sheet
  • Cooking spray
  • Pastry Brush
  • Pizza Cutter or Sharp Knife
  • Cooling Rack
  • Small bowl

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • 1 8oz can crescent dough refrigerated
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 350F.
  • Spray cookie sheet with cooking spray.
  • In small bowl, mix sugar and cinnamon until well blended. Set aside.
  • Unroll dough on work surface; press to form 12×8-inch rectangle.
  • Brush with half of the melted butter; sprinkle evenly with 4 teaspoons cinnamon-sugar mixture. Starting at one short end, fold dough in half.
  • With pizza cutter or sharp knife, cut into 8 (1-inch) strips.
  • Twist each dough strip and circle dough around two fingers to create space to tuck one end through to form a knot. Then, tuck ends under and place on cookie sheet.
  • Brush buns with remaining butter; sprinkle evenly with remaining cinnamon-sugar mixture.
  • Bake 14 to 16 minutes or until golden brown.
  • Remove from cookie sheet to cooling rack. Cool 5 minutes. Serve warm.

Buttermilk Biscuits

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Buttermilk Biscuits

Course Breakfast
Cuisine American

Equipment

  • Baking Sheet
  • Tin Foil
  • Large Bowl
  • Whisk
  • Pastry Blender
  • Cup Measure
  • Biscuit Cutter

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter chilled in freezer and cut into thin slices
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Instructions

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a tin foil
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds.
  • Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter or cup
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Mango Papaya Salsa

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Mango Papaya Salsa

Ingredients

  • 1/2 small ripe mango peeled and cubed
  • 1/2 small papaya peeled, seeded and cubed
  • 1/2 small onion diced
  • 1 clove garlic minced
  • 1 fresh jalapeno pepper seeded and diced
  • 1/4 red bell pepper diced
  • 1/4 orange bell pepper diced
  • 1 lime juiced
  • salt and freshly ground black pepper to taste

Instructions

  • Stir the mango, papaya, onion, garlic, jalapeno pepper, red bell pepper, orange bell pepper, lime juice, salt, and pepper together in a bowl. Enjoy immediately or cover bowl with plastic wrap and refrigerate until ready to use.
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